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Recent content by BrontoBurger
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Well it's definitely a MOOO knuckle, LOL.
I grabbed it reduced, as it was similar in size/shape to the top round I usually sous vide for slicing. Then my butcher cousin clarified what cut it actually was.
Has anyone sous vided and followed with a smoke?
I bought a beef knuckle and thought the sous vide would help with the gristle problem.....but am wondering about timing for a post sous-vide smoke.
I scored my Little Chief for cheap, but the pan wasn't with it.
Since the pan has direct contact with the heating element I'm wondering what the best (inexpensive) thing to use is that has the best/proper thickness.
Do I just get a cheap little metal frying pan at the thrift shop? Would a good...
I'm just now visiting the forums again. I guess this is the time of year when I get motivated, LOL.
I went hunting at the Goodwill Outlet today. The Outlet is not a typical thrift shop. Items are unsorted, in large blue wheeled bins that folks comb through by hand. One side of the store is all...
I raided my grocery store's clearance shelf the past couple of days and got most of these for half price. All excellent.
Gustus Vitae salts: one Wasabi sea salt and the other a chipotle sea salt. Both delicious! Look at the selection. There's even a smoked espresso sea salt.
These guys are a...
On a hunch tonight--about 30 minutes before they were due to be done--I basted my wings with straight out of the bottle undiluted apple balsamic vinegar.
Yum.
Balsamic comes in tons of flavors, so i see experimentation in my future. I suspect pear will be fabulous!
I need to keep working with injection: I did some homemade wing sauce but didn't really get enough of it into the drumsticks. There's the whole "backwash" effect (for lack of a better term, lol) that causes the sauce to come flying out of the injector holes when you pull it out for...