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  • Would you alter the times any for baby back ribs?
  • I like the SS gasser being the centerpiece.  Stainless steel is neat, clean, visually appealing and I use mine for quick cooks-burgers and the like- more than i thought.  Install as big of a sink as possible just as you do in a regular kitchen.  It …
  • If you could add plumbing, a sink would be great  with plenty counterspace. I am a dedicated egger but I use a natural gas grill often for quickies and a dedicated side burner even more.  Just some things to consider. there is no wrong only right an…
  • I think it boils down to $$$$$.  Unless you have exceptional contracting and carpentry skills it will not look as nice .  Also a landscape architect is great but costly.  They do this all day everyday and are better at it than you or me. Also it de…
  • I had one of the best fish dishes I have ever had recently at GW Fins in New Orleans.  It was  parmesan crusted mangrove snapper.  You Tube this and you can actually watch the chef cook it.   I live and fish and cooked in south LA  all my life but t…
  • NDG said: Wish I could help but no experience with sous vide . . . yet.  QUICK QUESTION:  do many restaurants utulize sous vide?  If so, do they normally describe this cooking method on the entree description? We had seats at the …
  • Most DIY'ers undo the strap and remove the top.  Remove all the inside pieces and place in hole.  If you have a couple of helpers you may be able to manhandle it in if you have access all around the table,i.e. if it is not built against a wall.
  • I am a big fan of the Sonos system but I connected it to my existing sound systems.   I have 4 zones so I can play different music  in the living room, in the kitchen, and outside at the same time.  I can control it from my iMac, my iPad or my iPhon…
  • I cooked my bone -in rib roast for 3 hrs indirect at 225.   It reached about 120 and I upped the temp to 350 direct for about 15 more minutes turning from side to side to reach 130-135  and form a crust.   Length of roast does not really matter for …
  • The NY Times review is positive and some  high end wine bars use them with good success.   The suction pump thingamajigs may extend life a couple more days, but the Coravin system seems very promising. 
  • I prefer sirloin to make shish kabobs.  Cube it, marinade it with olive oil, worchestire sauce, lemon, garlic,etc.   Add some bell peppers, onions, zucchini, tomatoes, and mushrooms.  Voila.
  • The “Danger Zone” (40 °F-140 °F) Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” That’s why the Meat and…
  • Convenience , convenience, convenience....of the kitchen because you'll me making a hundred trips.
  • Now:  Justified Then: I can't remember
  • I don't think many people inject chickens due to their lack of thickness and the ability of the rub/marinade to impart enough flavor, but i am sure their are some good recipes out there.
  • I  go the healthy route:no-fat yogurt bananas strawberries (preferably frozen for better smoothie consistency) spinach carrots honey dash of skim milk or almond milk  Blend-You will not taste the carrots and spinach so don't worry. Substi…
    in Smoothies Comment by JeffM June 2013
  • I will take one.
  • I don't know.  That point on the thermopen is pretty sharp.
  • Baton Rouge does not equal BBQ.  If you want to splurge a little head for Mansur's ,  Juban's, or Louisiana Lagniappe for seafood dishes.  Acme has good chargrilled oysters, red beans, and fried seafood.  
  • I noted this same lefty flaw in a post months ago so I am right  there with you.  Another possible improvement would be to add a timer to the thermopen.  How nice would that be?
  • Another thought- pick up some sirloin , a bell pepper, onion, and mushrooms. Marinade and stick on a skewer= shish kabobs.  Both quick and tasty
  • Skirt steak makes great fajitas.  Just pick up some tortillas, a bell pepper, onions, a lime and Dizzy Pig Fajitaish.   Use a small cast iron to do the peppers and onions while grilling the meat.
  • I was thinking Benzomatic torch at Home depot for about $20.00.   Surprisingly, vegetable oil/paper towel is not that much slower.
  • I cook blackened redfish all the time.  Another fish that blackens real well is catfish.
  • Mollyshark on the other forum use to sell them at a reduced price.  I don't know if she still does or not and I don't know the price.  You may want to ping her.
    in Thermapen Comment by JeffM April 2013
  • It is truly  very close to instant read.  I f you really time your thermometer you will be surprised at how long it actually takes to get a final reading.   Ten seconds is a big deal to many of us.  it is also very accurate but yours may be as well.
  • The above format is off but see his blog. I used red wine once instead of beer and it was fine.  Like I said above,  I omitted potatoes and served on mashed potatoes-rice would work as well
    in stew Comment by JeffM March 2013
  • * This is Hapster's Guiness Beef Stew which I have tried 2x and both times great: * * 2lbs stew meat  ( I prefer chuck roast) * 2lbs little red potatoes  ( I omitted and served on mashed potatoes) * 1 large onion chopped * 1/2 a bag of the baby ca…
    in stew Comment by JeffM March 2013
  • It may have been Hapster's Guiness Beef Stew posted around Hurricane Sandy time.
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