Recent content by dsk

Wires to the hot element connection need to be ultra-high temperature wire. This means ceramic, fiberglass, or mica insulated wires. I don't think teflon will be good enough in this case. I'm not really sure how long they need to be, with free air circulation, before you can transition to...

That's how I got my 17" Blackstone, my 22" Blackstone, and my 36" Blackstone. Maybe this year I'll find a 28" on clearance and complete the set. :emoji_laughing::emoji_laughing::emoji_laughing::emoji_anguished:

I'm no expert, but I do exactly the opposite. 275 to start, getting up to and into the stall. Then drop the temperature, giving more time in the connective tissue breakdown phase, without overcooking the outer portions of the meat.

I don't have one of these, but I love it when peeps can keep a good thing going. Great job!

Yum. For future reference, you can make Russian dressing in 5 minutes with stuff you (most likely) already have in your refrigerator. Ketchup, mayo, relish, Worcestershire, lemon juice, and if you like it, a bit of horseradish. I think I'll try your version next time.

Some credit card companies will issue you a one time use number for situations like this.

So your mom got the modern one. This is the one my family had in my youth. Hopefully you can get parts or find a replacement.

Whenever I'm in San Diego on a Sunday morning, I head over to Queenstown Public House for the lamb hash. I savor it. I crave it. There is nothing like it. I schedule my trip around it. I know you are asking for seasonings here, but if you have smoked lamb, I implore you to do this. Your...

Absolutely beautiful wilderness, that I have hiked in many times, going up in flames North and Northwest of Sedona in the Pocket fire. Two command changes to more capable organizations as it grows with fuel at 100 percent flammability. High winds, rugged terrain, little access, high...

Celery... That's like health food. Suddenly I am craving health food. ;)

I'd go for that, but I'd have to put my cardiologist on speed dial first. Fantastic looking burger you did there.

Yep. When I do lamb chops, it's SPOG and rosemary, sous vide, then reversed seared. Rosemary is the bomb for lamb. Fantastic job Pyro!

Gourmet BBQ. Lovin' it! It's inspirational.

It isn't bypassed, the pictures show the ballasts still in circuit. Those tubes look like ballast compatible Type A LED tubes. I've direct wired most of my fixtures for line voltage Type B tubes. Still have a few to go.

Wow. A meal you will remember for the rest of your life.