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Re: have you heard of this?
Just go out and get some real Mead for soaking. Honey liquor. Not only sweet, but the vapors will infuse a great buzz in the meat. Try some of that on white meat chicken, and you'll never go bac…1 · -
Re: "Kiss My Pork Butt And Pork Chops Goodbye!"
You hadn't heard about that? One of the dumber-er things I'd come across in the past few months. I guess the pork producers want to position pork as not only the "other white meat,&quo…2 · -
Re: Charcoal vs. Gas: a Deadspin article's perspective
One more post for me on the topic. The best brisket I've ever had was cooked over a pit fire dug in the lot behind an apartement building, but cooked by a guy from KC. The best ribs I've ev…1 · -
Re: Clean Burn Questions! Need info!
No pics from me. The old style gaskets can and will be trashed sooner or later. Hi-temp fires always are a hazard for them. It won't turn the whole inside white. The fire box and fire ring, yes.…1 · -
Re: Looking for a recommendation for a knife sharpener
I bought an Edge Pro Apex a few years ago. It took a little practice. I started w. 2nd hand store dime knives. Now, between careful ceramic honing and the Edge Pro, my knives will cut most anything v…1 ·
