On Are You Ready to Grill This Weekend? Don't Panic, We Got You
@BadUncle Before I had the Smokin Tex, I would hot smoke (250-ish) stuff for about an hour and a half then wrap it in plastic wrap twice (opposite directions) and the same with foil. Toss it in an oven at 180 for 12 - 14 hours and you're good to go. You still get a nice smoke ring.
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On Are You Ready to Grill This Weekend? Don't Panic, We Got You
@BadUncle I was skeptical about electric smokers until we bought one for a restaurant I was partners in down in Atlanta. Easy to use and consistent results. Alas, the restaurant hit a rough patch and we decided to close. My partner and I had been friends for 15 years and the issue of who got to take the Smokin Tex 1500 put an end to that. It's that good of a smoker.
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On Are You Ready to Grill This Weekend? Don't Panic, We Got You
@KenWheaton Let them stare, you have brisket.
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On Are You Ready to Grill This Weekend? Don't Panic, We Got You
@KenWheaton Yep. Just about ready to toss 40# of pork butt into my New Braunfels offset. Slow fire of applewood cut in December.
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On Cilantro Dissidents Identified
So what I'm hearing is that someday there will be a prenatal test for people with annoying food issues and they can be aborted?
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On Recipe Appealing
I'll chime in with no cream, no butter, just egg yolk and a little pasta water. Oh, and guanciale.
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On I Have Thoughts About Commenting Systems!
@IBentMyWookie This. I don't know if it's the comments or the ads that are messing with my ipad but Wonkette takes forever to load and reloads when I open up the comments. It's damn near unreadable now.
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On I Have Thoughts About Commenting Systems!
I like having a three digit number :-(
Do what you need to do, but tread lightly. G***** has innovated themselves into a sewer.
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On The Day They Got Jesus
Good, I was tired of Peeps showing up on Wegman's shelves arbitrarily.