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Recent content by bradger

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  1. bradger

    Smoked "baby" potatoes.

    done that before with them before.
  2. bradger

    Smoked "baby" potatoes.

    when i reheat them will toss with olive oil and rosemary, and serve whole.
  3. bradger

    Smoked "baby" potatoes.

    hope so in fridge now, I have found that stuff like that taste better a couple of days latter.
  4. bradger

    Smoked "baby" potatoes.

    decided to make smoked potatoes as a side for thanksgiving. forgot to take before pic.
  5. bradger

    Pickle Brine Chicken Thighs

    i done a pickle brine, had them in for a few days though. still was good and verry tender.
  6. bradger

    Wings on a weber kettle

    i have tried cooking frozen wings on a grill and spraying with pam it doesn't really work, using oil works a little better. best is still defrosting.
  7. bradger

    tried something new

    the book is titled salt fat acid heat, which are the four main things.
  8. bradger

    tried something new

    I have been reading a book that teaches you the four essential things needed to have great tasting food, so I tried something, marinated the chicken legs a chardonnay and paprika. had them marinating for about 4 hours. and done. they came out pretty well, could have used more paprika...
  9. bradger

    How long would it take to thaw a bunch of pork shoulders and ribs?

    how many coolers do you have, if you put them in there they will defrost faster. of cores the fastest is to put them under cold running water, then into your beer fridge.
  10. bradger

    Oiling grates

    I use an oiled grill pan to do fish.
  11. bradger

    Why do things go tail up. Just wanted to cut the grass!

    This reminds me of something i said on FB a long time ago. "you ever have one of those days that starts out bad, and goes downhill from there?"
  12. bradger

    MES Overheating

    set temp 40 degrees lower and see what happens.
  13. bradger

    Chicken cordon blue

    i will, i know i should have used my thermometer
  14. bradger

    Chicken cordon blue

    Some time ago someone on here posted or made a comment that made me want to try this, used a Japanese 7 spice ham and Swiss cheese of curse, It came out pretty good, was a little dry, probably cooked it to long at a too high a temperature. did it at 250 for three hours two would have probably...
  15. bradger

    Dino ribs anyone

    Asian mix, had baby corn, carrots broccoli and water chestnuts.
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