BigDropper

4BD Post feast carnage... [img]https://i.imgur.com/eciOkDG.jpg[/img]...

[quote][quote]Damn, looks like 4 racks of ribs, 2 whole chickens and some mystery meat on both sides of the middle rack. Looks like a couple links of sausage and is that a brisket wrapped in the foil???[/quote] Very perceptive! [quote] a wrapped brisket, 4 spares, a skinless chicken & a ski...

3BD DTHA Drumsticks getting the first coat of glaze [img]https://i.imgur.com/1stCxgz.jpg[/img]...

2BD Coast West IPA Pork loin & drumsticks are on! [img]https://i.imgur.com/wIxfK6u.jpg[/img]...

Thanks Chitown,in the picture is a wrapped brisket, 4 spares, a skinless chicken & a skinless duck The beer is School House Brunch A.F. coffee, maple, bourbon stout. Very well made!...

Smoke'em if you got'em [img]https://i.imgur.com/gMq7dEg.jpg[/img]...

Snappah-head.....

sous vide is great for pork, especially thicker cuts. NY strip & Filet are also good for sous vide but I find that the fat and connective tissue of a Ribeye does not yield a favorable outcome when cooked this way. My favorite cut of beef to sous vide is Flat Iron. It has the tenderness of f...

[quote]My process: -sit meat out for a 1-2 hours after generous salt and peppering to get to room temp[/quote] unnecessary to temper steaks meant for sous vide but, it shouldn't affects texture. [quote]-sous vide to 129 for 1.5-2 hours[/quote] this temperature seems a little high. Try a range ...

[quote]I would build a nice gas range and find some type of griddle cover for the range.[/quote] My thoughts as well. I'm ready to see if the [link=(https://steelmadeusa.com/)]STEELMADE[/link] flat top griddle is worth a damn. I like the versatility of having a range or grill that can also perform ...

Dining Experience: Fine Dining: 5/25 Everyday Dining: 0/25...

This is what Tery Crews was warning us about... [quote]“Defeating White supremacy without White people creates Black Supremacy. Equality is the truth, Like it or not, we are all in this together.”[/quote]...

Some might argue that it promotes even cooking but I don't think there is any verifiable evidence to support that. I remove the skin when cooking drumsticks so that the meat receives more seasoning but, I prefer the chewy tendons so I leave them on! ...

Here, let me help you make your argument... [quote]Trump blamed COVID, a threat that he says he always knew was deadly, as a democratic/ media hoax.[/quote] What's True During a Feb. 28, 2020, campaign rally in South Carolina, President Donald Trump likened the Democrats' criticism of his a...

Created this after researching Longhorns Steak Seasoning (Prairie Dust) I call it grill dust: 1c salt ¼ c black pepper 3T paprika 2T onion powder 2T garlic powder 1T smoked paprika 1T ground coriander 1T turmeric 1t cayenne pepper Eta: cut the cayenne in half to reduce the heat. ...

I think she was trying to make it rain.....

TL:DR Trashy......

Occasionally a Cinnamon Roll & Bacon sandwich or Smoked Sausage & Pimento Cheese biscuit. ...

[quote]Brandy Alexander[/quote] The Adult Film Star?...

This topic came up on a recent Milk Street podcast hosted by Christopher Kimball. His guest, flavor chemist Dr. Arielle Johnson, explains how smoke from wild fires affects wine. It starts @25:44 [link=(https://www.177milkstreet.com/radio/arielle-johnson-food-science)]LINK[/link] worth a listen. S...