Recent content by Princeau99

This is terrible, I almost always click on "food p@@n". (got my email yesterday)

Here's my test of a copy and paste.

It worked, now I'm drooling!

Maybe the captains' first job since the Valdez?

Two couples are visiting together at home. The men are sitting in the living room talking, and the women are out on the paitio. Tom: We went to this great restuarant the other day, fantastic, you guys would love it! Frank: Thanks, sounds like fun. What's the name of it? Tom: It's...ah, shoot...

Ray, merry Christmas and thanks for all the posting you do. I do have one question, am I the only one who doesn't see the links? They all appear broken.

I've done the 50 hour at 132 and it was great! Currently have a 3 pounder in fridge. After following this thread I'm just curious, which is your favorite method?

I suspect it will be well worth the effort.

If I'm going to use the chicken on salads ect, I add liquid smoke to the pouch. One of the very few uses for liquid smoke. Cook at 140 to 145 for 3 hours.

Every Pork butt I've done has been a floater.

This may require lots more bourbon!

Clearly not enough bourbon!

My son got his Gorilla grill silverbac about 4 months ago. He's been cooking almost every weekend (Friday night 2 briskets) He's loving it. https://grillagrills.com/grills/silverbac-wood-pellet-grill/

I love a story with a happy ending!

That's way too clean. I've had my 130B for about 6 months and the inside is almost the same color as the outside. I'd take a picture but currently doing pork shoulder. (Hee Hee)