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Last Active
  • Re: The Stupidest Lawsuit of All Time

    I've never understood why they are measured that way but I've known about it for years.
    non kilned rough cut lumber at the saw mill is true to size, the boards finished and dried are smaller.
    I have an old friend who has spent decades remodeling houses dating back as far as the 1860s. I visited him on a job site once, and a wall had been stripped to the framing. I was astonished at the size of the lumber. He explained that originally 2 x 4s were just that. As was everything in the house. Joists were full 2 x 12. The house, a mansion built by a furniture maker, was framed in oak, and would most likely last another century at least.

  • Re: Chunks vs. Chips

    1st, smoke always affects the food, not just during the 1st hour. That is the approximate time it takes to get a good smoke ring in meat, which stops forming when the meat reaches 140F. The smoke continues to penetrate the meat as long as the surface does not dry out. And when the surface dries out, the smoke chemicals continue to coat the surface. Unfortunately, any sugar there will start to burn, so a little added moisture is good, tho' it may wash off  some the smoke.

    Because of the way the Egg works, the spice flavors of the wood smoke may be all but invisible. Not even faint blue. The Egg controls air flow so well that during low and slow cooks, almost all the oxygen is grabbed by carbon. All the smoke wood "pyrolizes" (great word). The wood simply decomposes into vapors and residual carbon.

    A couple of chunks at different levels work. So do chips. Chunks are better for really long cooks, and easier over all to handle. I sometimes put a 1 1/2" thick branch in down the center. At the end, I often have a new piece of charcoal for the next fire.
  • Re: Suggestions for Pork Belly w/o BBQ Sauce

    I've had good results w. both rubs and marinades started at least 12 hours earlier. If you like heat, and can find it, Walkerwood's Jamaican Jerk paste seasoning rubbed on the day works really well. It is, to me a little bitter, but I guess that is part of the bite.

    Butter is always good. Sesame oil w. citrus zest and a bit of cayenne works pretty well too.
  • Re: Rig vs. Vertical Ribs

    As GG has said, doing them vertical often makes for more work. They don't seem to cooks as evenly. The top gets drier than the bottom, and needs some spritzing.

    I've never tried saucing vertical ribs. Usually I am doing them that way 'cause I haven't enough space. I wouldn't be able to get sauce on them evenly enough.

    If you don't get the rig, consider finishing flat in the oven. It isn't a matter of cooking at that point, just getting the sauce set up.
  • Re: Aldi ribs

    I've tried their spare ribs, and thought they were pretty good. No extra salt solution. The label name was "Roseland" which seems like Aldi's house brand. Not certain. A son who was working as a cafe cook said it was the standard brand where he worked.
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