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AprèsSki

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  • Re: Freezing Cooked Ribs

    AprèsSkiAprèsSki
    Yes, I regularly fill the egg and then food saver the extras for later. Ribs, butts, turkey breasts, brisket, etc. Makes for great midweek meals. When packaging think about how you plan to reheat. I …
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  • Re: Cedar Planks

    AprèsSkiAprèsSki
    I go direct, and nine times out of ten I do them on the Weber gasser. Usually at about 400 degrees and start checking at 10 minutes if a thin filet or 15 if an inch or more. Pull when you see white …
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  • Re: Cedar Planks

    AprèsSkiAprèsSki
    I use them often for salmon, steelhead, halibut and pork. Thick pork chops on a plank are fantastic, especially with Dizzy Pig's Tsunami Spin seasoning. For the salmon a light coating of dijon f…
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  • Re: OT - Help with ski trip out west

    AprèsSkiAprèsSki
    Lots of good comments above. Just like your investment advisor tells you, prior performance is not predictive of future results. Snow amounts vary so much from year to year. This Xmas week could (&am…
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  • Re: Adjusting to retirement

    AprèsSkiAprèsSki
    Calling it quits in 91 days after 31 years. Planning to ski until May and then figure out what I am going to do with all my free time besides; fish, bike, cook, read and try to get back into pre-grad…
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