-
Ready for my new gasket - does Permatex go bad?
I bought my new gaskets from @RRP and the recommended Ultra Copper Permatex years ago (like 10 years ago - he was at 1,901 gaskets at the time). I never got around to installing them and then they got lost in the house. I found them a few months ago and it's finally time to install them once the weather is appropriate. My…
-
Freezing Beef Brisket
Greetings, I’m (gently, slowly..) expanding my amateur level home pork bbq business into other offers: chicken, turkey, aaaand… the mother of all BBQ. I’ve had success with freezing the pork. Vacuum sealer, etc. people are very interested in the brisket, so I’m going to go for it. My question is super simple. . … um… HOW…
-
What Are You Chef-ing Tonight, Dr?
I think it's going to be leftovers for us; and I feel the urge to bake some professional cookies using a recipe derived from the scientific method. Posted by (I'd have to look) on my cookie thread. Tasty Beverage: Dr Pepper
-
What Are You Buying Right Now? (non-OT version)
We all want to see what cool stuff you are buying (so we can judge, stereotype or just plain envy you).
-
Eggs in Restaurants
Hey all! I'm currently working with a buddy's restaurant locally to get him an Egg. I've got a bunch of ideas, but thought I'd come here to pick your brains too! What dishes, if your favorite restaurant had an Egg, would you like to see on the menu?
-
OT - Sunsets
We are currently doing a 2,500 mile loop with the RV to visit some friends in Michigan, and our grandkids in Ottawa on the way back. Last night we stayed on a farm in Woodstock, Ontario and the sunset was great: Today we traveled on to Pinery Provincial Park on the eastern shore of Lake Huron. This area has previously been…
-
Dyal’s Garlic Cheese Dip
For those of you inclined to try something new that’s super good and kiddo-friendly, give this a go: -2 eight oz blocks of cream cheese, softened -1 package (I think it’s 10 oz) Kraft Shredded Parmesan Cheese -About 8-10 oz freshly grated White American Melting Cheese (pepperjack if you want) -About 1/2 cup Hellman’s…
-
OT - What are you doing now? (2026)
2025 was a wild whirlwind with so many highs and lows. I’m currently having a party with an amazing group of friends I met in 2025. We are looking forward to 2026!! Hope everyone has an amazing year and look forward to seeing what everyone is up too!
-
OT: TIDE ROLLED?
I did not have Alabama losing to… Vanderbilt, on my bingo card for the weekend. You hate to see it.
-
Chicken Stock from a 3-Star Michelin restaurant: 60 minutes, $6
This video was well worth posting in a separate thread: https://youtu.be/3k20zFlbFfE?si=Va9g6x09zQJorBEu Guy gave up on his Chemistry PhD, and got a job in an English restaurant called The Fat Duck, which subsequently was named the best restaurant in the world. The consommé that comes out of it is crystal-clear, and quite…
-
Filet mignon with blue cheese cream sauce, salt and vinegar smashed potatoes and Caesarish salad
We have been running non-stop the last two weeks or so. Regrettably, we broke tradition of having dinner with great friends the last 25 years or so on NYE (only a few exceptions, when we were out of the country) and instead needed a quiet evening at home. Some champagne followed by red with dinner. Dinner was filet mignon…
-
OT - Pictures of Pets (2023)
Due to broken nature of older vanilla threads, here is a thread for new photos of your pets. Here is the OG link for those curious. https://eggheadforum.com/discussion/733351/pictures-of-pets#latest
-
(Award Winning) Smoked Brisket Chili Served at Salado After Party 2014
Here is the recipe that some of you have requested. We served this at the Salado After Party. Bruce and I entered our first chili cook-off in February at Spicewood Vineyards near Austin. There were 40 teams serving chili and about 3000 tasters. The judging was done "blind" by winemakers and people in the food business. Lo…
-
Brisket..... How I do it.
First, I buy a 10-13lb packer brisket. I choose the most flexible one available and choice or prime is best. Trim fat off of meat to an even thickness. About 1/4 inch is fine. Cut up a large onion in chunks. Add onion, One 12oz beer, and one bottle of Hot and Spicy Allegro. Dump all three into a large alum pan. I prefer…
-
How is RRP doing
How did the recent stents process go and how are you feeling?
-
8 1/2# boneless rib roast; time estimates per pound question
Thoughts on reverse sear, planning 275* to 120* internal, pull and rest for 30, then sear at say 550*. Is it 30 minutes per pound, generally? Currently dry brining.
-
OT - What are you doing now? (2025)
Sitting by the fire eating a charcuterie board and hanging out with the wife. This is our tradition :)
-
In search of recently departed forum heavy contributors
Have not seen any posts from @RRP, @lkapigian, @BeanHead or @dbCooper for awhile. Time to reengage. The pace of this place is around a constant so hopefully nothing serious on the other side. FWIW-
-
DRIP EZ System
Greetings friends, My sweet and thoughtful family got me the Drip EZ prep/resting system for my birthday/christmas. If you aren’t familiar, they start with what amounts to collapsible bus tubs, incorporate insulated bags for the rest, and a sizable cambro-style “crib” that acts as a collapsible cooler. Everything fits…
-
money acct numbers?
what exactly is a debit account number? its not a debit card number nor visa type, is it a bank account number. have one listed on a job purchase order with 12 digits? my guy at the bank is out this week and ive never seen this before.