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WessB
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- WessB
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That would be my typical reaction but I learned to like scrapple long before I learned to wonder what ingredients are involved...not necissarily true of me today...but...if you cooked it...I'd try it..
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Well..I kinda lucked into some funds since then..had a little plastique done....some botox to the lips...I'm just not the same ass you all came to know and love...it's the new and improved me now....triple E no more...LMAO..oh and I even increased t…
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Well of course..and I even take Paypal..
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Life's to short to continue this any further...don't tell someone to cook a steak at 650 if that's not what you did...and if you're really interested I do sell my dirty bras...but they aint cheap..LOL...libations to ya..
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While I do enjoy scrapple..that just plain aint right...inventive no doubt, but you have never been accused of not being inventive..
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Can't say that I've ever experienced..but do totally agree with over marinated.....if the marinade had anything acidic in it..it was basically cooking the chicken...the marinade ingredients would confirm for sure, but thats my bet..
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I cook mine with beans..but will eat either
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That has to be hands down one of the most rediculous posts I have ever seen..... "BTW, if anyone ruins a steak because they were trying to follow directions that someone posted here, then they've got bigger problems" What in the world do you t…
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I have heard before to not use the feet under an XL but never heard they would " in general " void the warranty...
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LOL...I had a packet of that once and honestly never got around to making it....enjoy your moment of fame..
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No chest poundin by me..and my comments had nothing at all to do with the cook. I even said that the steak looked great...my comments are based on offering bad or wrong advice...you missed everybodies point and are merely trying to stir the pot...do…
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Well then maybe you should edit your original post so newbies or others don't do what you "SAID" you did and end up trashing a piece of meat...The forum is to "share knowlwedge and experiences" one shouldn't expect others to read between the lines..…
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OK...here's my take on all this based on pictures and comments you posted in this thread... Your dome may have in fact been reporting an accurate 665, based on a full load of burning, or I should say, "flaming" lump... If I were to experince a 200…
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The pics just don't fit my experience...your steak looked great..but I feel if I cooked a steak at those temps for that time..it certainly would NOT look like your pictures..and would be entirely overdone..
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550° for a total cooking time of 6 minutes..3 minutes per side...and on the small not the mini...
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There is no way in this world that the steak you are sharing was cooked at 665 for 5 minutes per side...."maybe" if you took it right out of the freezer and put it on the egg...I can get a steak, using the same rub, black on the outside in 3 minutes…
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personally for baby backs or loin backs I do 3 hours then 45 minutes in the foil then 30 minutes out of foil to start checking doneness by the bend test...sometimes it's 45 minutes after the foil sometimes it's an hour...I like to sauce 15 minutes p…
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Glad to be of some help....
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"Time"....in any cooker doesn't matter...internal temp is what determines doneness...
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meat is all about internal temp...if you're cookin a butt you aint bakin a cake..and yes the foil does tenderize ribs..but at 90 minutes you should have had rib soup..
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your comments are rather confusing to read...you should always put ribs back on the egg after removing from the foil...would love some clarification as your posts tonight are rather difficult to decipher...you need to understand that the typed word …
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First off...I'm no expert on anything....90 minutes in foil for any ribs is entirely to long...45 is a safer number.. the butt you say you cooked for 9 hours at 250-275...what was the internal temp when you decided it was done???? it realistically …
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Cool...just passin on the find...be well
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Hey Gene...here's a link that may be of interest to ya... http://dealnews.com/Free-Jiffy-Mixes-Recipe-Book-Hospitality-in-a-Jiffy-/479125.html
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I really don't think AZRP was the one asking for advice..he's pretty good at what they do..
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I prefer PH..but our costco never sells anything labeled as porterhouse...the good sized loin side is the reason I bought them...but the package was "labeled" T bone..and $7.49/# was pretty good...I have bought porterhouse from a meat cutter that ha…
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Keep at it...it's really pretty simple once you get the hang of it...I do my corn that same way, usually a little hotter tho...
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perfectly normal....typically when someone is cooking at 250 they are cooking indirect anyway.....one of the finer points of an egg is how little fuel it needs to maintain lower temps..
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Don't let your temps get above 250 to begin with...other than the fire from a burning starter cube which will read 350° the dome will quickly drop to around 150...then you want to catch it on the way back up to 250 by gradually closing the l…
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We just did one yesterday..it certainly makes things easy...I'd rather have my chicken fried..but spatched is hard to beat..