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Recent content by Bytor
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A lot of good ideas going on here for sure. I like a couple of dashes of cardamom in the coffee basket for a good cup of Joe. Adds just the right flavor to it.
I have had them on my Napoleon gasser for over two years now and I love them. They get really hot fast and prevent a lot of flair ups. I usually put a small handful of pellets on them for extra flavor.
I use my grill for baking a lot of times and I think they help eliminate hot spots...
Salting and letting them rest some really removes a lot of water in them when you squeeze them out afterwards. I think this helps them to brown up and get more crisp as they cook. Seems like all that moisture in the onions generates more steam than wanted with cooking up the burger.
I make these quite often. Two comments tho.
1- there needs to be more onions than what's used in the video, IMHO
2- try slicing real thin, I use a mandolin, put in a strainer with a tsp of so of kosher salt, mix good then let sit for 10-15 minutes and squeeze them really good.
I'll try a little...
I have been using my 28" proseries for almost 3 years now. Family of 5 with friends over and it works great. Have to shuffle things around some on larger cooks, but not a big deal. Really couldn't have gone with the 36" , due to all of my other stuff in the way but I love it. If you got the...
Cleveland Coliseum RUSH, 1979. Permanent Waves tour. My Dad drove me and two of my friends an hour and a half. We all got stoned and had a good time. It's a wonder my Dad never knew, or did he?? Good times for sure.
The winds were howling last night and from mid 40's on Thursday to this in the am. It only went up 5 degrees this afternoon and is back here this evening. Now, I grew up in Northwest PA, but this stuff is crazy in East TN....
On sunny days I used to lay a bunch of them down side by side and light one with my magnifying glass and watch them catch going on down the line. Good times.....
My bird was probably about 12.5 lbs after spatchocked and I used 1/3 cup of mayo. I squeezed it to get by with that amount, so you might want to use more. I went through many paper towels to get it all dry before applying the mixture, but it does get quite messy though. For seasoning I just go...
I use a mayo rub a lot and am using it on my turkey now. It has to be the real McCoy in that it can't be low fat or fat free. The fat helps with moisture and I have noticed the other versions seem to coagulate and not mix well. I used about a 1/3cup with SPOG to taste and rubbed away, making...