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gdenby

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  • Re: Never done Ribs---Tips needed

    gdenbygdenby
    Ribs cook fine anywhere between 225 and 350, dome. Lower end may take like forever, 7 -8 hours. At 350, maybe 2.5 hours, but maybe some burnt surface. I aim at 275. For BBs, I expect 5 hrs, but somet…
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  • Re: Baked Beans

    gdenbygdenby
    Sometimes beans will never end up tender. It depends on the growing conditions. Too dry environment means the beans can't ever be tender. And sometimes its because the beans were old. While they…
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  • Re: If you were alive in the 1790's

    gdenbygdenby
    I doubt that I'd have been allowed to vote, since only about 12% were eligible. But the question was decided in 1792. Depending on the source, it decided by .05 of the population or .003 of near…
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  • Re: Poor man's sous-vide question

    gdenbygdenby
    If your budget doesn't allow for a controller just now, I think SV is something you'll have to wait on. I, too, have 3 old crockpots. 1 is about shot, the heating elements aren't reall…
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  • Re: Dome Temp vs Grate Temp

    gdenbygdenby
    Just about the only time the dome and grate temps are the same is towards the end of a long lo-n-slo cook. If you are cooking direct, any food exposed to the lump's glow will be getting hotter t…
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