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Little Steven
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- Little Steven
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Comments
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It isn't really about temp difference at the felt line but rather increasing the distance from the lump to the food to reduce flare-ups. For pizza cooks you want to be well above the felt level to maximize the convection effect of the dome.
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And possums and squirrels are due to go on in an hour or so.
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I have never heard or done that. Have had no problems in 15+ years
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I can't count the number of times mine have frozen shut. Not a big deal. I do have to take the mapp torch and thaw the lower vent sometimes
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Seen a lot of pics of the graycourt and heard good things. As far as the CGS stuff, I love the adjustable rig and the woo. Covers all my needs.
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-34 C
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I have been cooking for 5 every night for the last while but #3 son is moving out this weekend. Before he moved back in I was using the mini most weeknights. For the second one I think it's a tougher decision than the first. Once you get to eight it…
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Methinks I am a mere rookie in these here parts
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Nola,That is one of the great things about the mini. Handful of lump and it's to temp in a couple of minutes
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Where do you get classes on drugs and alcohol? May need some continuing education. Degree program?
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R2Egg2Q said: Um, speaking of problems I havr 4 large eggs, 1 each XL, Medium, Small and Mini 8-} Do you compete LS? Only folks I know with 3+ Larges have them for competitions. No, I'm just nuts
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D'Artagnions sell them but they are really pricey and sold at high end stores. We can get them here from a quebec producer. Ducks butcher pretty easily and you can make confit from the leg and thigh.
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Looks like you're eating in sodas. "Typical food" is the bomb IMHO
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ABT's are good if you can go three hours without devouring them. You could smoke a fillet of salmon and serve it on those little pumpernickel breads with cream cheese, red onion and capers. Happy thanksgiving.
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I'm in the Toronto area and most of the fish available has been frozen. It works well.
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Swordfish and grouper are a good ways apart in terms of flavour and texture. As far as I've seen swordfish are generally steaked and grouper filetted or done whole. There are lots of ways to do either depending what you want to finish with.
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Um, speaking of problems I havr 4 large eggs, 1 each XL, Medium, Small and Mini 8-}
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I know you can do them a multitude of ways. I'm just a little excited about this one now cause we're eating bscb four times a week and they get a lot more flavour this way.
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Mickey, That is a shame! If you like Indian food I have many recipes that contain no meat and to eat them you wouldn't even know or think about it. Let me know
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Mr Holloway said: That Varsity Stadium show was a classic Would have killed to see The Band :) Shane But then you would be old like me
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Last time I saw him was at Varsity Stadium. He was with CSNY at the time. Pretty good show, Jesse Colin Young and the Youngbloods, The Band and CSNY. Saw him a few times at the Gardens and once at Massey Hall
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Stout cuts fat. It's really good for you
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Mike8it said: Canadians are by far the nicest people I have ever met. I'm not far from myrtle beach and go down there 4-5 times a year to play golf. Have met several Canadians down there and have yet to meet a prick. Guess tweeve doesn't play gol…
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Mutton is sheep and lamb is widdle baby sheep. Goat is called mutton in India
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Are they bone in? If the bone just kinda falls out with a little pressure you aree done. It's not gonna hurt it if you go a little longer either. I'd bet that if you pulled them now and foiled they would get to 200.
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What Quinn said.
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Don't you just hate the Canadians. With this hockey lockout nobody has anything to talk about. Talk about the Zombie Apocolypse
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I had a whole shoulder go 32 hours once. Still lump left
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wordy or woody?
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Nola,You always reduce to the lowest common denominator =))