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Recent content by krj
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Haven't injected a butt before with Kozmo's product or anything other than when I was brining a but for porkstrami, but the Honey Killer Bee is my girlfriend's favorite rub that I use. The Honey Chipotle is pretty good too, she just doesn't handle heat well at all.
My plan if I ever built a RF was to sides onto the plate, making the entire length into a water pan/heat sync. The pan would slope slightly to the middle with a 2" drain hole to the bottom for easy cleanout.
Not a great pic, but these are from a couple years ago. These were hardboiled egg>sausage>rub>bacon>rub, and then smoked for a couple hours. Then I sliced, made half as devilsaur eggs and half as just hardboiled. They traveled so they weren't piping hot to.serve, but even cool and then chilled...
Looks good to me. You just went from making scotch eggs, to dinosaur eggs. If there are any left you can split them in half, make deviled egg mix with the yolk and then have devilsaur eggs.
If you have cordless tools, most of them you can find battery adaptors for that have usb plug-ins. I actually just ordered this one yesterday from amazon for my dewalt stuff.
Is it a double walled insulated cup? Aluminum disperses heat very well, so I wouldn't think it would keep beverages colder longer. I'd actually think it would offer less time.
Sorry to hear all of that Bear, if I was within a few hundred miles I'd definitely come pick one up from you. But I'm sure there is someone well deserving of your well-cared for cookers.
I only just considered the concept yesterday so I haven't had much time to look into it. An obviously easy way would be to test them in an oven. But that would also require you to trust in the accuracy and consistency of your oven, in my oven's case I'd rather not waste my time even trying...
Cost times 3 is a convenient rule of thumb, but has to be tempered with the knowledge that certain food costs are so high that it is somewhat unreasonable to use that. That said, a savvy restauranteur/caterer/vendor will tell you that you can still use that rule if you are offsetting the cost of...
I made a thread a couple weeks ago about checking your equipment, in my case it was a bad probe that wouldn't register temps over 210ish. While I didn't ruin the cook so bad that I had to pitch the meat, I did refuse to serve it to my family because the probe not reading properly cause me to...