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Re: What Are You Chef-ing Tonight, Dr?
Starting with a braise, do I need to chop the peppers2 · -
Re: Who has the best St. Louis style rib recipe for the BGE????
i always had to start checking temps and texture at the 45 minute mark when in foil, it was always inconsistent at best. size, meat thickness, temps riding a little too hot. i could serve them fall …1 · -
Re: Chiminea Usage Comments
for the chiminea, i built a small wood stove for the boat years ago out of a 20 pound propane bottle. hard to burn in and create enough heat to cook on. to get it to work i extended the chimney about…1 · -
Re: Global Warming - Right & Wrong
Been testing the waters since spring, 4 days on, 3 day weekends up north. been nice with a 32 hour work week. 8am til noon 4days might be the next step1 · -
Re: Global Warming - Right & Wrong
im more like biden, 10am to 2pm would be my hours....... =)2 ·
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