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jlsm

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  • Re: Reheating Turkey

    jlsmjlsm
    I haven’t done a carcass. I have sliced and moistened with broth. Cover in foil and reheat in 350 oven. No matter what, the skin isn’t worth anything, so you might as well slice. 
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  • Re: Ribs, Freezer to Table; Can I do it in 5 hours?

    jlsmjlsm
    These long cooking times for BBs mystify me. They aren’t dry? I tried turbo but ended up with 2.5 hours at 275. Great every time. 
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  • Re: Do you recommend BGE purchase to friends?

    jlsmjlsm
    I do recommend it but I also add another caveat to the expense: It's dirty. Not everyone wants to muck around with real charcoal and greasy grates. So far, none of my friends have purchased one.
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  • Re: Sous Vide?

    jlsmjlsm
    @caliking I merely seared the beef ribs; I'll cook longer on the egg next time. With seafood, I only do giant, 6 per pound shrimp, which you really can't cook properly any other way. I cook them at 1…
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  • Re: Better Late Then Never

    jlsmjlsm
    Fantastic! Check the threads for Mickey's coffee rub. Lots of us swear by it. Also check for a recent pulled pork thread about using a Carolina vinegar sauce and the difference it makes. Looking forw…
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