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Recent content by CombatBarbecue
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Yep that's exactly how its looks outside here right now. Calling for all day of this, the drive home is going to be wonderful. That breakfast looks good, sure beats my plain oatmeal this morning, and those copper pans are awesome.
Wish this weather would cooperate so I could fire up the stick burner!! We are definitely going to have to get together again and bring some of our own flavors next time! When it's warmer of course hah.
Looks delicious! I recently got an Anova Sous Vide. I have done NY Strip and some chicken thighs. Love the flavor it keeps in during the cooking process. Just a little S&P and some Rosemary/Thyme, sear after the bath. I also do mine as Sous..bagged :) :)
From what I could tell the burners burned for 6 hours I believe?? But as fivetricks pointed out seems the potential for the meat drying out is high. But I could use a CAMBRO/Chafer combo action now that I think about it. Store meat in the Cambro/ keep a little serving in the the chafer.
Thanks for the suggestion. I could see these being a good storage option, but as far as serving from them not to sure. I could be looking at a different model though.
Awesome!! Thank you for the information. I appreciate your help. Not quite sold on getting one yet, but now I at least have a brand and type to take note of for the future.
In my previous reply forgot to ask do you run a BBQ business or catering business? Terrible news about your friend having to get ride of equipment. Did these new certs sneak up on them?? Just curious and really taking any information I can.