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Last Active
  • Re: My first post

    TigerTony said:
    @mitch2264‌ It would be a nice gesture on your part to smoke the old boy a turkey. Are would that be showing him up? Sorrt of like when my lawn mower wouldn't start I got frustrated and put it out on the curb and I went out and bought a brand new one. When I came home my neighbor was using my old lawn mower that I couldn't start to cut his lawn.
    Now that's jacked up, I can't quit chuckling!
  • Re: 16 Days original ice in Yeti45

    Ya'll, Ice water is 32 degrees, water just starts to freeze at 32 degrees.  So solid ice has to be colder than ice water. The reason ice water seems to keep your items in the cooler colder, is because all surfaces of the items are in contact with the ice water.  adding coarse slat to your ice will also extend the melting time.
  • Re: Workin' on another Wing flavor... (pix)

    Ah, baking powder, not baking soda, got-it...
  • Re: Workin' on another Wing flavor... (pix)

    so the baking soda is the secret to getting a fried effect on the wings.  Thanks for the tip.  I want to try to duplicate Hooters "Daytona" wing sauce and Wing Stops "Lemmon Pepper" sauce.
  • Re: For Mickey. Turbo Test BB Ribs at 425 degrees.

    I'll have to give this a try.  My low and slow method comes out so tender, a toothless person could eat them.  I like to spritz with a half & half apple cider vinegar, or three parts water, vinegar & some kind of fruit juice, depends on what i have on hand.  Your ribs look delicious...
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