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Re: Quick rib lunch
John you manage to stay out of the ER’s?1 · -
Re: Sous Vide Burnt Ends
Can i get on your mailing list?1 · -
Re: Enough of the OT posts
Only so many ways to cook pulled pork, brisket, or a spatchcocked chicken. The OT is the pure entertainment factor now and before. I’m afraid you would not have been a very happy camper several years…6 · -
Re: Theory to actual Turkey Cook times/insights-the T'day adventure-Keep notes-
For the past 25 years cooking 1 or 2 spatchcock turkeys per year. I look for 10/11 lbs and cook direct raised @ 400 skin side up and never turn over. Cooks are approximately 90 minutes looking for te…3 · -
Re: A 10 year old classic! When John In Carolina got banned
Those were the best of times my friend.3 ·
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