Recent content by jslat

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  1. jslat

    when you think the smoke is a hard one

    It's as easy as skin a seal. Oh yeah, that's right. It is a seal.
  2. jslat

    when you think the smoke is a hard one

    A whole grown-up oogruk grows to be between 600 and 750 lbs. For a casual meal you probably don't want more than the flippers. But you might want to try to smoke the rest. And don't eat the oogruarokhp (oogruk pup). It's not political correct anymore unless your an Inuit.
  3. jslat

    New in Ann Arbor

    I'll be at Belle Isle all Saturday. LeMans racing is what our company does. Racing Vettes, it's hard to justify not showing up on the one big home race. No Sundin Would have been fun, but I think Hossa will bring in the scoring. Wings already got the leaders in Lidstrom and 'Z' so they don't...
  4. jslat

    New in Ann Arbor

    Hard to avoid. Lived a block from the Big House my first two years in town. Can still hear the marching band practice from my new house 2 miles away. Does also hear the roar after a touch-down, with about 6 seconds delay after the TV shows it. /Jesper
  5. jslat

    New in Ann Arbor

    Never met the guy. Traced the breadcrumbs he left behind at another forum. Yes, he is moonlighting Sharing his knowledge all over.
  6. jslat

    New in Ann Arbor

    Just to introduce myself: Immigrated from Sweden to Ann Arbor, MI about 8 years ago. Quite a bit of smoking experience from the old country, mainly fish and shell fish. That's what we have over there. Salmon, eel, mackerel, boeckling (cold smoked herring). Staples of Swedish foods. Moved here...
  7. jslat

    Rib rack -- worth it?

    Pros: Fit more ribs. Necessary on a BGE. Cons: Harder to keep ribs moist. At low temp, most of the basting liquid will simply run off. Same thing with rendered fat. But I use it all the time on the BGE. If I have enough surface to put the ribs flat, I do it.
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