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st¡ke

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  • Re: Rib Roast Questions

    st¡kest¡ke
    You'll have a browner more even crust if you let it dry a few days at least before simply roasting it at 250. No sear before or after, and a better crust than searing, but with MUCH more even co…
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  • Re: Thawing question

    st¡kest¡ke
    please keep in mind a very important difference which most people overlook or, worse, assume to be the same: safety and quality are two different things. What that means is you can keep food safely a…
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  • Re: Devastated

    st¡kest¡ke
    I thought this story ended with a dead dog, or stolen dog, or burnt down house or something. A person who can afford a BGE can afford to replace a broken BGE I reserve the word "devastated"…
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  • Re: Ribs: rub the night before or just prior to smoking?

    st¡kest¡ke
    I screwed up and missed the window, so they sat in the fridge a week. And i have decided to do ribs and then bought and threw them on the grill within an hour. No difference. Except the longer you go…
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  • Re: Ribs: rub the night before or just prior to smoking?

    st¡kest¡ke
    No matter. No difference i mean You'll often hear warnings against going very long with rub be ause it could give a 'hammy' taste. it's not possible to cure them in the least bit.…
    ·
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