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Last Active
  • Re: What's going on your Egg for the 4th of July?

    Probably beef chuck with apple or cherry chunks
  • Re: Raccoon got into my large egg!

    Found some racoon droppings under the lake house. Borrowed a friends trap and baited it. Early the next morning I checked to see if I caught it. Caught that sucker only it wasn't a raccoon, wrong color, black with a white stripe. The rest of the story better left untold.
  • Re: How old were YOU when you...

    72. My wife and I were in Alaska and took a a float plane trip over several glaciers and to a remote lodge for a king salmon dinner. The freshly caught salmon were cooked over an open pit with an alder wood fire. it was so good I told her from now on we are cooking with charcoal. I've been a gasser for 45 years and with a BGE dealer across the street from my office I just walked over and bought one. Then got another large for the lake house plus one each for son and soni in law.
  • Re: Whole Chicken

    My "go to" method for chicken is spatchcock. I cook the thighs to 175 + rest and it is consistently excellent. BUT, when I feel a little creative I love to debone and stuff the bird using the Pepin technique. I sit the iPad by the cutting board starting and stopping as I go. Pepin can debone a chicken in two or three minutes...takes me about ten. I like to serve it to guests, it has a WOW factor. Tastes great and looks fantastic on the platter.
  • Re: Way OT - Keltec Pistols

    I have the Sig.
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