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crabby
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- crabby
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The decline in new construction could explain the lack of hardwood building material. I found the new cowboy to be a little sparky but burned hot and steady.
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Sorry here's the link http://www.totalvac.com/tiliafoodsaver.htm
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Check out totalvac.com I got a good buy there awhile ago.
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I think the reasoning for putting on one gasket on the egg is that no small fibers or pieces would fall on the food when the lid is lifted. I have a rutland on the egg and seals fine.
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All the pics show for me.
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Put me in please
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Tell your butcher it is the North American Meat Processing (NAMP) # 140. He will know exactly what cut it is.
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Did pork butt Saturday, pulled and refriged. Sunday, I put in a crock pot set to warm. Added the saved defatted pan juices. Was as good as fresh.
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Thanks Fl Rich. I do have enough trimings to use in my chili recipe instead of chuck. I'm going to give it a try. mmmmmmm pork chili. I do like the look of your recipe. NJ Rich
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I don't think you missed anything. From what I read in the comments those who ordered it found thier orders dissapearing. It had a million dollar shiping cost. Me thinks April fools in May.
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A guru is definately in my future.
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Do you keep your bbq guru always attached to your egg or only when your doing low slow and long?
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A wiggle stick gets the air flowing and temps rising.
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Can't hurt to season it. I decided to do it to my new grate - rubbed with lard, then 2 hrs at 350, wipe down and repeat one more time. Thats how I do all my new CI pans and cooking equipment.
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Will do.
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Bought mine at Central Jersey Pools, Freehold.