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Re: So what have I forgotten?..........1st time Prime Rib
Ok, but crust is more the result of the searing and or the reaction of any rub with the heat than the exterior of the meat being dry.0 · -
Re: Whats Your Hottest?
Once during a clean burn and using my 200 to 1,000 Thermoworks I hit 1100+ and then confirmed that with my IRT and it went on up to 1300 something before I shut it down for the night. Granted I use a…1 · -
Re: You know you're an Egger when...
Got to agree with you to an extent, BUT unless a person is blatantly ripping off a company in MASS for the purpose of making money via VOLUME I still wonder why go after "Violet and Vinnie Viny…0 · -
My turkey brining vessel and how I use it
Since T-Day is just 19 days away and since discussions have already started I thought I'd add my method. Like most of us we just have one refrigerator and fitting a big bird inside it when space…4 · -
Re: What's the going price for fresh oysters in your market?
I know that sounds small, but did your income go up 10% from last year? I swear they were just $15 a pint here 2 or 3 years ago.0 ·
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