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Recent content by bill1

  1. bill1

    Low Country Boil Meatloaf and Loaded Potato Salad.

    The seafood isn't speaking to me but the corn sure is! Why didn't I think of that before for meatloaf? A little localized sweetness and texture is just what I need.
  2. bill1

    LCB Sausages

    Another genius creation kC! I don't have the bandwidth to follow it to the letter but the way you prepared the buns is right up my alley. I'm putting some Kirtland franks into those tonight. Keep the creative posts coming!!
  3. bill1

    My new grilling station!

    Very nice Steve. Your writeup sounds like you might have built it from a kit? If so, where did you find it? OR was it all modular and you created the layout and exact parts?
  4. bill1

    Last Call for Schlitz Beer

    All the name-brand beers sell at modest profit margins. It's the craft beers that make the big bucks. Announcing Schlitz is going away makes it rare and a special commodity while they sell out stock and then some at higher-than-normal profits. I'll bet within 5 years the name will be...
  5. bill1

    Gas Prices???

    when is fertilizer going to start coming down in price?
  6. bill1

    Gas Prices???

    An all-electric car is a great commuter car option but I'm not sure I could like them long-term... I was in the market for a new gas mower and California went and put pollution standards on them doubling the entry price to $800 Honda-class. Bought corded electric and loved it at...
  7. bill1

    Platform for Camp Chef

    Thanks, I get it now. I've seen designs like that before and have intentions of making one for my larger table saw. For my cookers on wheels, I find a couple short lengths of chain work good enough, although inelegantly compared to this. (Nicely done!) Keep a couple short lengths of chain in...
  8. bill1

    Platform for Camp Chef

    Am I understanding the 3rd caster...do you press on the pedal and that raises the caster so the frame then rests on two fixed legs? If so, details on that would be appreciated.
  9. bill1

    Kyle Busch...

    My understanding is that he'd been to a medical professional days before and had mentioned the persistent cough. It boggles my mind that this was not diagnosed then. Never take pneumonia lightly. Things can get real serious real quick.
  10. bill1

    lets talk coffee grinders

    I wet my hand a bit and then shake it into the coffee holder/hopper right before adding beans. Just 4-5 drops of tap water is all it takes to provide a conductive path from frictinoally-charged coffee particle to the grinder walls and your grounded hand. At least this works with blade...
  11. bill1

    MAK Grills closing

    YOu're absolutely right! I was confusing 9/11 with Covid 19. Sheez I'm getting old! So I think that's the real problem with any outlook for premium grill sales...I may have sold well in 2020, but I won't see those customers come back for more (even if they're happy!) for another 10-20 years...
  12. bill1

    ChatGPT and your smoker

    Like money itself, AI may be a great "slave" but an awful "master". Especially for something like cooking recipes, where the Internet is full of voluntarily-uploaded information, which gets "thumbs up" if good/true/valued, and push-back if otherwise, AI is quickly "learning" and proving itself...
  13. bill1

    Gas Prices???

    Everything needs energy. Solar cells may power your home, but they won't power a fertilizer plant or give you helium for MRI medical scanners.
  14. bill1

    Ultra low and slow pork butt.

    Thanks Corey. Proof the pellet machines are more efficient at low temps. I think a lot of that is all the fan action keeping the fire hot in the crucible. That fan blows a lot of thermal energy out the chimney. I suspect the fan is on a lot less (and at lower speeds) at a 200F set point than...
  15. bill1

    Ultra low and slow pork butt.

    Glad to see these fundamental questions of best cooking temperature still getting discussed! Since the rate of cooking is a function of the DIFFERENCE in temperature between what you dial into the thermostat, and the current meat temperature (with some subtle added physics at stall), it always...
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