What, Hoped in one hand and crapped in the other? [emoji]128521[/emoji]Ryan I did that on Thursday while doing a Pastrami.
I hate to hear that. I love a good pastrami sandwich.The rub dried became crusty,the corned beef was salty and I soaked it for a day and a half. Not happy with that one.
I ordered the 32 quart IMUSA pot from Walmart.com. It didn't sit flush on top of the Smoky Joe base so I had to do the lid modification. It took a little bit of engineering, but now the pot sits on its lid and the lid sits on the Smoky Joe base. Everything sealed up nicely. I had to crimp the top of the pot to get the Smoky Joe lid to sit flush, but it was a fun build and went rather quickly. I am very pleased.Looks good.....I been wanting to build a mini. Hard part is finding the right size pot for it.
Thank youLookin good Ryan ! Thumbs Up
Will doRyan use a tooth pick,poke the hell out of it.You can't beat that test.
So I'm going to high Jack my own thread here for a minute. This is all going to be for a family lunch tomorrow. Few questions:
Is the bag and boil method still best for reheating?
Do I use light or dark brown sugar in Dutch's baked beans?
Can I substitute ground red pepper for red pepper flakes in the finishing sauce?
Thanks,
Ryan
Is the bag and boil method still best for reheating? Yes that will work I would use water that is not quite boiling.
Do I use light or dark brown sugar in Dutch's baked beans? Yes Dark gives better color
Can I substitute ground red pepper for red pepper flakes in the finishing sauce? Its your taste that matters there.
I use the crock pot to reheat. I've used both light or dark brown sugar in Dutchs beans & I'd think ground red pepper would be ok ! Just my opinion !