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gdenby

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  • Re: Smoked Rabbit

    gdenbygdenby
    All the rabbit I've had has been probably the leanest of meats. No fat to speak of. And just a hint of a sweet flavor. Simplest way on the Egg: prick the silverskin that covers the meat, and bri…
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  • Re: Salt & Pepper. Has it became cliche?

    gdenbygdenby
    For me, just now, just S&P is not a big deal. Part of this is because there are several markets in town, one that started Vietnamese, but has branched out to offer things from around the Orient, …
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  • Re: I may have a coffee problem.

    gdenbygdenby
    The place I worked at went to K-cups a few years before I retired. Made sense, 'cause the coffee was always fresh, and not stale and burnt as most of the whole pots got in the afternoon. None th…
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  • Re: Smoked Turkey Breast

    gdenbygdenby
    Heard that once in Chi, at a venue by the old stockyards. I was seated about 180 rows back when Phil opened the Other one. I saw a ripple pass thru the crowd before I heard the notes.. When it hit m…
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  • Re: Smoked Turkey Breast

    gdenbygdenby
    Thighs, if you can find them by themselves, work much better. In this situation, I'd suggest packing the meat in as close to a vacuum as you can. After 160F, the muscle tissue is holding almost …
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