@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.
Nothing in the pantry??? I see some Ritz crackers, I think a can of smoked oysters, and some cheese whiz?
That's an OU vs Tx ritual.
We recently had to take inventory of our small freezers and decided to do the same...eat what's in there first.
A "real" turducken or one that is a boneless turkey with chopped duck and chicken as the stuffing?
A real one on their website is like 175 bucks. I'd rather spend that kind of money on prime grade beef or Ozark Oak and a 18 pack of PB…
I'm sure he doesn't mind me giving out his addy...
Very good customer service. I think he's a cop or fireman so, if you don't hear from him immediately, then he's on duty. He will get back with you though.
After getting my egg and visiting this forum, I decided to follow the suggestions of calibrating my dome thermometer. 40° off was a lot for me...100° is really off.
Google your altitude on what temperature water boils at your altitude...
@Eggcelsior & @Terrebandit : Good info, thanks.
@LittleSteven I know you are serious but, could a small DC fan positioned indirectly cut down on the days to be "aged"
And where in the Hell, do you get this choice cut for 5 bucks a pound?
Can you suggest another beer that's readily available? That's hard to find for me. May have to drive to the Moore Liquor Store to inquire about this. That hippie can find about anything.
Is that butter I see in the pan? How much did you use...…
Something wrong with the plated pic...a stiff drink with breakfast? Oh yeah!
Then I read it was dinner.
I never get to do breakfast food for dinner unless SWMBO is not attending.
Hope you get to feeling better, Doc.