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Last Active
  • Re: A Great Grate Lifter

    Third hand tool is awesome.  Use it every cook.  Simple and functional.  
  • Re: Country Style Ribs

    Because of the high fat content, I cook them to pulled pork temp.  I'll grill them like a steak for looks then let them smoke to a pulling temp.  I've done them with a Korean marinade, but that normally works overnight.  I've seen some OJ based marinades that work quickly for a pork tenderloin, but I haven't tried them on a country rib.  
  • Re: Digital food scale question

    We use the OXO Good Grips 5-Pound Food Scale with Pull-Out Display. Had it for a number of years.  It's $30 at Amazon and reads to 1/8 ounce which comes in handy when measuring small amounts.
  • Re: I just got a huge raise...sort of

    Similar boat.  One graduated and on his own.  2 more in college this fall.  

    Not only nice nice to stop the $$$ outflow, but it's a great feeling knowing the oldest is doing well on his own.  
  • Re: First ribs / Cooked two ways

    Skip the foil and you won't need to worry about crisping them up.  Foil is not needed to make the meat fall off the bone.  5 hours @ 275 untouched will have nice tender ribs without the mushy feel that using foil can impart.
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