Recent content by mr parx

Hah!  It just helped me!  Thanks, guys! Best, --Parx

That looks amazing, and I never thought to try it, but now I want to. You said you finished it at 350. Did you take it off at a particular IT? Thanks!  

I think I'll try it both ways, thanks!

Those looks so good!   Do you mind giving the ratios on the non-oyster ingredients? -parx

I'm late to this party, but if you have a crockpot, you can just get one of these:  a temperature switch.  Set it and forget it, or just stir the water 4x  a day.  I've been getting very good results. That steak looked awesome.  I found a rib roast on super-sale last week, and should have...

I can't believe that thing stayed together!  Fattie-saurus!  Looks great.  How was it?  I can't imagine.   I haven't made a fatty in more than a year.  I'm inspired! --parx

A bit late to the party, but I'm inspired.  I was looking to do another ham this weekend (not nearly enough leftovers from T-day!), and these might fit just right on the top rack.   I'm sure sausage drippings won't ruin a ham, right?  (I'd give points but I still don't really see how!) Best...

Thanks for the kind words, the guidance, and for coming along for the ride.  It's SweatPants Weekend!  Enjoy! -parx

Well, it was delicious.  I hope you all had a wonderful Thanksgiving as well. Here's the leftover meats (turkey, ham, pork loin, Cornish hens, not including the homemade sausage). My friends know how to guest-host! Here's the ham.  Not bad at all. And the leftover meats.  What a day!  Time...

UPDATE: I unwrapped it because guests came over and wanted to see it.  Again, not the best, because it's a little overcooked, but Lordy it's still so good!  Not going to carve it until tomorrow, but here's some pix, including the leftover basting fat!: