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He is our very own Hester Prynne.Ah, an educated man.
Sounds like a good plan. If time gets away from you on the butts or the ribs you can crank it up as high as 350 to make up the ground.Nicholas_Wetton said:Thanks, I appreciate it. I was thinking FTC because I also have 6 large racks of baby backs to cook before guests arrive. I was planning to get the butts finished and the start the ribs.
Most people would not include bluefish on that list. And (as I menioned on the linked thread above) mahi is a great choice for the non-fish eater.nolaegghead said:In general, extremely fresh saltwater fish (but stay away from Mackerel) are not "fishy" smelling. If you're cooking on the grate, you want a meatier fish that doesn't disintegrate. Try redfish, red snapper, blue fish, sea bass, grouper, halibut, swordfish, salmon, steelhead trout or amberjack.
"How many people did you cook for?"
3. We like to go a cook on the weekend and eat leftovers all week. Between my work schedule and my son's guitar (3 nights a week) and tennis (the other two weeknights) schedules we don't have a lot of time during the week for cooking.
"Is that the La Plancha that I've seen at Williams Sonoma?"
Yes. It is very large and heavy - which is really only a problem when it is time to clean it, but overall I like it very much.
I suspect the drinking is depression-related. Think about it. VI moves to town. Property values plummet. People want to move but they can't because they are upside-down on their mortgages. So they turn to alcohol.
That certainly seems more plausible than the "VI is a godsend" bullcrap...
I'm pretty certain that @Mickey will agree with me on this.