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Recent content by lodi dick
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I too use it in various sauces including my BBQ sauce. Winter chili at not more than one liquid ounce per gallon. It adds a very subtle flavor of Summer into it. Any more than that and I get an off taste.
I wouldn't ever steal meat like those guys, but if anyone has too much on there hands ("brisket rich") I would surely help them out. As I consider myself "brisket poor". I would love to do such a good deed for humanity!! :}
When I had the restaurant I would mix 1 part Fischer/Wieser Blackberry Chipotle Sauce with 3 parts house bbq sauce. it was awesome on chix wings. Fresh blackberries (strained for me personally) would be even better. I'll have to try making some when my blackberries come in.
Inda, I've only made bacon one time. However, I used Bearcarver's dry brine Step by Steps for Xtra Smokey Bacon. He uses TQ as the curing agent. Mine turned out awesome, so thanks Bear.
Just a thought, if one opens the propane tank and the burner knob is already open then the regulator will go into slow mode. It senses a major leak. Be sure temp knob is closed , then open bottle 1/4 to 3/4 turn slowly. It happened to me and left me scrachin' my head. Good Luck J.D.
Welcome Kel from your neighbor to the West across the lake. I concur with zwiller about the therm. I too have a big gasser and enjoy using it. It's not set and forget 'cause the temps will fluctuate a bit if outside. (sun wind etc. ) but a bit of attention and you'll put out some great "Tx...