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Mama Roneck

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Mama Roneck
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  • Re: Chasing the temperature

    One of the best pieces of advice I ever got on this forum was that you've got to "creep up" on the temp, whether you use daisy wheel or sliding damper.  If you overshoot, you'll be chasing it through the cook.
  • Re: Cooking 6 lb. bone-in leg of lamb for Easter. Any advice?

    Make a paste of fresh rosemary, fresh garlic, salt, pepper and olive oil and grease it up.  If you're feeling ambitious, make little slits all over the roast and push in slivers of garlic and rosemary.  Roast indirect at about 350 until 135-140 internal temp.  Rest under foil for at least 15 minutes.  It's a favorite in our house
  • Re: Polenta Chili Casserole

    Holy $@*(@# that is one fancy Frito pie!  Will have to make that!  Brilliant @griffin !
  • Re: Gigantic brisket

    Visited in-laws in Texas last week, and every time we went to the grocery store, I'd head to the meat dept just to look at the 15# choice packer briskets @$2.19/lb.  We don't see that very often around suburban NYC.  My in-laws think I'm strange...
  • Re: Help persuading my right hand

    Come on @Fortoday!  Don't let these folks criticism get you down.  We know you're capable of being a much better troll and we need you to be better.  But you're not there yet.  Cen-Tex has offered some good constructive advice, but right now your material wouldn't even work in a middle school lunchroom. Remember, a great forum needs a great troll.  Chin up and keep at it!  
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