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Re: Bacon Bummer
I keep my pellets in the bag in a sealed plastic tub. Fill the AMS to the max and light through the small hole in the end with my Mapp torch until I get a good flame. Let it burn for 5 to 10 minutes …1 · -
Re: Pork Tenderloin Ideas?
We brine ours for a couple of hours and always cook at least 2 at a time, so we can tie them together (big end to little) this makes a uniform size. I season with the espresso cocoa rub that I make. …1 · -
Re: National Margarita Day!
Every day is margarita day at my house!!5 · -
Re: Got the green light for a slicer; which one?
Picked this up from craigslist from a restaurant going out of business, a Hobart 1612. It's a 12" slicer made in the late 70's, built like a tank and runs great, for $300.3 · -
Re: All this Bacon talk....
Yeah, beer and patience go good together. =))1 ·
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