Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Friends
Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
stike
About
- Username
- stike
- Joined
- -
- Visits
- 2,056
- Last Active
- Roles
- Member
- Posts
- 15,597
Reactions
Comments
-
F-of-F: when i worked 'for the man' used to have five weeks paid, plus sick time. but when they have you humping a desk for 50-60 hours a week, it's hard to find an open slot for vacation time anyway. being self-employed ( i sometimes call it 's…
-
All time record was 120 hours on my time sheet. Was the year i decided to work for myself
-
Self employed. Average day maybe 4-6 hours 'work'. But if i am not working, i dont get paid It will be about 100 hours this week. But july /august were maybe 20 total (paid work) Varies all over the place.
-
I hit 18% once back in 2006, but since then average only 11-12.
-
Why woukd you be embarrassed by what he said travis? Made sense to me Edited: just saw it, nevermind. iPhone refresh
-
Your bacon is sliced better by hand than when i use my cheapo 'deli' slicer. :( :))
-
That's an expert move if you can pull it off, giving your opinion on something and then suggesting we all move on because you believe everything's been said that could be said. :)
-
+1 howdy. Some sanity right there The way some folks talk, you'd think they were eager for the chance.
-
Sounds like the verdict is that the taste is bad The idea comes from pan searing, to improve contact with the pan, but even then you wouldnt use olive oil. Certainly not your best olive oil either But when tying to sear by radiant heat, the oil ac…
-
We've got guns up the wazoo lately, and folks worried about zombies and roving hoardes of grill thieves We should start a paranoia subforum. :))
-
17% is excellent Most people average 12-14%
-
Wet environments dont keep food moist when cooking. They can make the cook more gentle (steam), or deliver the heat energy uniformly and quickly to the meat (boiling), or help meld flavors while both steaming and braising But you can dry out meat j…
-
cowbell
-
taking the membrane off is either incredibly easy, or incredibly hard. if hard, you are doing it the wrong way. there are two membranes. each rib has a mmbrane/sheath around it like the finger of a glove. there's then mea between and over top al…
-
"Scariest group of people is a group of scared people." +1
-
i wipe it with a wet/damp cloth while hot
-
" I only control the temp with the bottom vent and leave the DFMT completely off." remember, you can't let out any more than you let in. otherwise your temp will rise. if you are cooking at 350 with the daisy off and the bottom controlling temps,…
-
"Haha, I was halfway through before I knew it was a ruse" that's because you are about as bright as an appliance bulb. also, canadian.
-
Never tried turbo ribs but getting the membrane off is not too bad if you slide the handle of a teaspoon (real one) along a middle-ish bone. Get your index finger through the pocket, close your thumb on the index and pull. Spares are tougher t…
-
those would be called "armed-armed zombies", by this thread's definition
-
long slow climb from around 165-185
-
using fictional stories as evidence to support claims about the real world is an error in logic... wait. scratch that. forgot the demographic here... :))
-
in an actual ( or imminent) physical conflict, 'armed' is not generally or colloquially taken to mean 'having functioning arms limbs"
-
"If an armed zombie..." two issues: -zombies not generally known to be armed. -question implies a lesser response for an unarmed zombie. please revise and resubmit the original question.
-
yeah. primary benefit of 225 is bragging rights. 250 seems to be the natural groove of the BGE, and 2375-300 is still a low temp (lo-and-slo), but gets things done much faster.
-
when i was 21 or so, i drove my new car to Vt for the weekend (we had a place up there). so damn cold out, i left it running in the parking lot while i did food shopping. came out, hopped in, and drove away. nice warm car, still there when we got…
-
aaaaaaaand... 'no'
-
he said it was 195 throughout the meat. and then he kept cooking it. and cooking it. temps can drop. it happens. just thoroughly confusing, and any attempt to help met with a shrug. so can only shrug in return i guess. >shrug< :))
-
i was (trying) to provide the phrase that got you to the place gerhardt said might offend people. >what is the sound of a joke falling flat?<
-
i'll try this for a thirtieth time... hahaha cooking to 195-200 is what you want. further cooking, to the point where it drops and goes back up again, to 175 then 190-ish, for a total of 3 hours a pound, was unnecessary, and probably what dried ou…