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AprèsSki

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  • CGS Meat Stick?

    AprèsSkiAprèsSki
    I haven't seen any discussion on here about cooks done on one of Ceramic Grill Store's Meat Sticks. I picked up a base and a short and long stick a few weeks ago while outfitting my new Joe…
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  • Re: Malcolm Reed's Bonfide White Chicken Chili

    AprèsSkiAprèsSki
    You are 45 minutes from the legendary Deer Valley turkey chili and have two days to get it before they close for the season. It is legendary for a reason. For true decadence Empire Lodge will smothe…
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  • Re: New favorite sandwich: Baltimore Pit Beef

    AprèsSkiAprèsSki
    Good looking cook, on my list of party cooks. Takes me back to my late 20s, leaving bars in Fells Point at 2:00 and having a pit beef cart awaiting the revelers. The bar carts served them on Kaiser r…
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  • Re: OT: Basement Mold

    AprèsSkiAprèsSki
    1st you need to find where the mold 'food' is coming from, mold needs water so stop the water intrusion first. Basement moisture can come from many sources including; pipe, foundation, roo…
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  • Re: BlueStar

    AprèsSkiAprèsSki
    There is. It is in two pieces on a 30" range and they are easily lined with aluminum foil to make cleanup even easier. That drawer can also serve as a heat shield when broiling, just pull it ou…
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