@TMay There is no Harps in OKC. The website shows a location on the map but, the list has no store in OKC....wish there was. I appreciate your effort though.
@TigerTony I have no idea about the plating...did not even consider …
@nolaegghead >>> Great idea with the marbles and stones. I have not brought mine inside yet but, I might now.
One of my favorite things to cook on the salt block is calf liver and onions. The smell of the onions compliment anyt…
The way I understand the IGrill family is: IGrill Mini has one probe. The IGrill has 2 probes and the IGrill2 can accomodate 4 probes.
I just found out that Bass Pro has recalled the IGill2. Reason was, the probes.
I ordered the IGrill b…
Been there done that...you really don't want to know what I'm thinking about it. I should ...and really mean "should" stay with that though. Love the taste of beer and that's one of the best na out there other than St Pauli's Girl.
First of all... Thank-you for your service.
Second, you can learn a lot from The Naked Whiz and here's his page on flashbacks. You can view the video on the "experiments" page.
You've got to pay the wif…
I found one on Craig's List for $350.00 with nest and ash tool. Be carefull when buying a used egg though. Make sure you don't smell lighter fluid.
My dealer said since I bought an XL, they would help me on any issues.
Food for thought.
@Litttle Steven. I will definitely try to find that. Thanks for the help.
I really tried to remove as much moisture as possible and even left it in the fridge for 1 hour uncovered to help. My last experience with the salt block was with marinaded…
Salt Block heated to just over 500°slowly.
A quick spray of Pam and added the beef liver and white onions to the block. The smell was truly intense.
The SWMBO even liked the smell but, won't even get close to the liver.
She did taste the onion an…
Everything Shiff said is what I believe as well.
Are you going to make pastrami? If so, I soak mine for 3 full days and change the water twice a day. Then, season for overnight and cook to 195° or until fork tender. No water pan but, it's ok to…
I take my customers to lunch and when they want BBQ, I cringe...really.
I had a really good customer ask me to take them to Back Door BBQ near downtown OKC.
I truly was amazed because they had pork belly on the menu. It was cooked like a butt or sh…
@buzd504 You are so correct. I used apple and a little cherry and it worked well with this.
@Little Steven I love Andouille and am looking forward to your pics and method.
I really need to concentrate on how to make jambalaya the "right" way.