DougE's latest activity
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DougE replied to the thread Hopper fire.Makes shutdown take a little longer but I have had burn back happen when going straight to shutdown from high temp. -
I do this after all high temp cooks just to be safe. I like to get it cooled down to 200-225 before starting the shutdown. Read up on...
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DougE replied to the thread Hopper fire.Had some issues with my Camp Chef pellet grill if I do a straight shutdown from high temp. The fire seems to want to work back to the...
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DougE replied to the thread You know its cold outside when.
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DougE replied to the thread Compassion.This place is more like a big family than just a simple forum!
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That is what I experienced today. Pam and I had a rough day today and we were just settling in for the evening when a package arrived...
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DougE replied to the thread Encapsulated Citric Acid.I've played with ECA quite a bit. It needs to be the last ingredient you add to the ground meat, just mixed in to incorporate before...
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DougE replied to the thread What are you watching ?.Ok, so now have Roofman on my watchlist too.
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DougE replied to the thread What are you watching ?.The wife got me hooked on Reacher. Pretty good show.
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DougE replied to the thread Happy New Year.Happy New Year to all y'all !!!!
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DougE replied to the thread Merry Christmas.A very Merry Christmas to all y'all!!!!!!
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DougE reacted to SmokinEdge's post in the thread Curing bacon (belly), how to safely make less salty by reducing time with
Like.
You are conflating two different processes. In your country, UK, your traditional bacon was wet cured using Wiltshire cure method that... -
DougE replied to the thread The Bible of home meat production.One of my go to books for curing/sausage making. While not perfect, it's a solid resource.
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I have most all of Marianski’s books. They are no BS and straightforward, a little heavy handed on salt but then again he is sharing old...
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The only reason I was at CS was because that was the only ER at the sky resort and that was where the ambulance took me. Care was fine...
