Recent content by zwiller

Nice job and a well deserved congrats on the ride! I had a SERIOUS greek/gyro/soulvaki phase. Got lots of info from a buddy of mine who is greek in the pre internet days. He told me think of gyro or soulvaki as sandwich or snack. Kinda like hamburgers here in the US. VERY wide open...

IMO "Made in the USA" = assembled on US soil. Mind is blown how simple these things are to fix sometimes. I got hooked early on. First repair on this stuff was a gas dryer. High limit switch. Basically a fuse. I jumped it and got it working 10m later (after cleaning vent of course). Next...

Whirpool fan here. LOTS of friends work at the plant about 30m here. @JIMSMOKES BEAT ME IMO you can typically repair one of those 5 year old washers or dryers pretty cheap if you're handy.

NICE. Have done the EXACT same thing except no beef broth but Mexican hot sauce + water in the crock for tacos. WICKED good. I remember years ago hearing of smoked chuck here and thought it was the weirdest thing until I tried it. Good stuff.

Rain last night and huge storm today. All gone!!! I never saw any blame or projection just facts. Some folks gotta chill!

Smoked fare reheats EXCELLENT. Best thing I ever made from leftover brisket was quesadillas. Used a bunch of very dry trim that I would normally pitch. Was INSANE. Sorry no pics.

Anymore with ANY gardening question my advice is to LITFA!

I am a bit further north of @jcam222 and think it's bit worse.

YEP. It is EXTREMELY important on white meat chicken breast. Brining is like insurance for not overcooking.

I do both but dry is definitely easier/faster and less waste so I do it more often. What happens on longer brines is that the meat reabsorbs the juice that is initially expelled in the first 24rs or so. Also, the spices breakdown and dissolve. Lastly, over the extra time the salt penetrates...

Also responsible for Billy Joel's release of "Just the Way Your Are". https://ew.com/billy-joel-credits-linda-ronstadt-for-just-the-way-you-are-hit-song-12020258

Lots of good ideas. I will add teriyaki. I've used lots but like Sweet Baby Rays the most as it does the polynesian chinese thing with pineapple.

I post about this all the time but it never gets much traction. One of my fave moves. I routinely brine (dry) chicken for 5 days to a week. 24hrs is the absolute minimum for me. I run a TON of bird and have tested it at varying times. 3-4 days is about the same as injecting. I even hold...

In Franklin's book he talks of his favorite being beef ribs with Franks hot sauce and he is not kidding! Works equally well on brisket. I'd get a bottle of Blues Hog and a bottle of Franks.

Good luck!