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Recent content by deanoaz
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In the back is my 1995 Toyota T-100. It is in great running shape at 178K miles, has always been the dependable vehicle in our stable and something I will probably not get rid of until it goes belly-up. In the front is my fun ride for the moderate temp's in Arizona (read that as non-summer...
If you try and cold smoke in the summer, you won't get the low temps you really need. I have found it really helps to have a shady spot for your smoker; I have a screen I put up to shade my smoker from the sun, but the temps still are high. Low and slow gets jacked up a tad around here.
I personally like thick sliced bacon, but my wife likes thinner. Can anyone comment on using an electric knife to achieve thinner cuts with bacon. I have a good set of knives, but don't seem to be able to get any consistency in cutting bacon.
I have read your whole experience over twice and I think the three causes were 1) Too many spritzes lost your heat; you got a lot heavier bark than I did, so that may be a positive out of it. I spritzed twice and turned the meat over at the same time. 2) Losing the fire sure didn't do you any...
Wow!!! I am astounded by your times!! Would you believe the coincidence of my doing a pork shoulder today for pulled pork on my ECB. I was running around the 275 to 300 mark, put it on at 7:30 this morning and pulled it at around 3:30 pm in the afternoon with the IT at 205. I cannot fathom...
Retired grunt, who lies around at night staring at the stars in Arizona. If the government keeps screwing with my retirement, I may be staring at the underside of a grocery kart.
Whoa!!! A member from Russia??? We are becoming worldwide! Welcome from the Great Southwest Desert (Arizona), where the temps get up to 115 degrees F (not sure what that is C) . We are looking for pictures from you and lots of your own recipes. A lot of us over here had...
I had a butcher at the store where I pick mine up say that it is best to just leave them alone and freeze them in the packing they put them in.....it is very tough plastic.
Maybe I am crazy, but I have always used one of those Marttini fillet knives from Finland. I just picked up one from Cabela's for $14. A few hits on the sharpening steel, and it is right back to where I need it.