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Re: Spatchcock direct
Wen you spatchcock, do you cut the whole backbone out?Found that the 1" piece backbone, plus what my Irish Grandmother called the Pope's nose being removed reduces the fat content big time.…2 · -
Re: Back From Disney, But Still On Vacation...
Welcome back, always nice to travel, but the best part is returning to those familiar surroundings where you can put your feet up, spark a stick and relax with your favourite beverage. Like Dorothy s…2 · -
Re: New gasket? Or no?
IMHO, gaskets allow the dome to close with a "wump" rather than a "chunk" - sorry for the technical talk. I think the loss of smoke, and sealing properties of a gasket help with m…1 · -
Re: smoked/roasted chicken with the works.
@texaswig - don't let @Mickey off that easy. Your plate looks good, but the charred skin is due to no meat thermo, Mickey's only excuse was that he put on some wings and decided to take a n…1 · -
Re: bulgogi...and other %$#@
Yes, I think this to be true of any meat. That's why the USDA cooking guidelines have the temps they have. When you think about it, a sirloin steak can be cooked to 145º, but if you grind it fo…1 ·
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