Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn
I saw that one. Do you have it? Does it offer explanation on how things change. I want to learn a bit of the science behind the method…
dude.... Waterbar.... trust me.
Top notch oceanic cuisine and an incredible view.
see for yourself: http://www.waterbarsf.com/#home
The Water Bar is definitely on this list, a short walk from our hotel!
@GQuiz that sounds awesome! Thanks again.
If any of the rubs hit a home run, let me know and I can replenish later. Get your Egging in before it snows next week.
We egg year round, if you wai…
I wanted to thank my elf @GQuiz for my awesome taste of Texas package. I have always wanted to try the Franklin sauce. I also just noticed I was running low on rubs so these will come in handy. I can't wait to give them a try. The spicy ketchup …
You may want to recheck the calibration on your dome thermometer. I'm guessing it may be reading higher than actual temp which would explain why it took so long to cook.
Every roast is different sometimes you might have to go higher that 200 to get…
@Eggcelsior Borg Warner EFR 7670 turbo, UM Pro Maf tune, TT cams, custom 3 in down pipe into 3 in catless exhaust.
@Ragtopp99 550 crank hp, close to 600 torque. Even @ these levels it hard to keep the clutch healthy. Will be @ Road America next we…
Looks great. What do you brine the bakers in? Just salt water?
We used a 1 to 8 ratio for brine. 1 part salt, 8 parts water brine for 2-6 hours. Do not puncture the potato with a fork or knife. The turn out incredi…