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I had some that had been in the fridge a few years . Looked fine , but they came apart as I was in the middle of using them . Maybe the fridge storing helped that along , but I had a stuffer full of meat , and no casings .
I use this .
I spray all surfaces , door knobs , fridge handles , faucet handles before I start , and then again after I clean . No rinse , no wipe . I spray door knobs because my holding fridge is in the garage , and I'm in and out as I make sausage . Same reason I spray fridge handles .
Looks good , and nice plated meal .
Do you try to pull the tendons out ? That makes a big difference in the way they eat . Not the easiest thing to do , but sometimes they come right out .
https://www.smokingmeatforums.com/threads/taking-the-ligaments-out-of-the-drumstick-all-at-once.130992/...
@jcam222 LOL . If you see a maple / cherry cutting board give me a call please .
St. Louis to Ohio by way of Anchorage Alaska . Probably full of moose meat by now .
I have a pair of 1984 Chuck Taylors , like the girl sitting in the row behind .
Funny thing is , I thought " Philly Karen " was a new type of sandwich . Like a Rachel is a twist on a Reuben .
Someone should tell that gal not to lead with her face when she goes after someone .
Sounds like you're all over it , figured your were . I've set some large equipment with the Millwrights , and the required hydraulic grouting of building columns .
My mind just leans that way when I see this stuff .
That's gonna be really nice to have . Enjoy and post up the progress .
That's awesome . Wish I had a garage big enough to install one , even though I don't do much of that stuff any more .
I was wondering what the slab thickness is and if the lift has a minimum requirement .
Maybe they gave you a spec for grout type and epoxy for the anchors .
Thanks . I hadn't been buying them because of price . Cutting them myself makes it affordable , kind of .
I like it for quick grilling mostly , but it was a good add for these .
Thank you sir .
Try it on some boneless skinless chicken breast . Then give them a quick grill over the fire .
Thanks Ray . Had a half for breakfast the next morning .
Cut a few boneless steaks , then cut out a hunk and put that on the spinner . 185 / 190 and slice it up .
I just seared up a hunk and finished it in the oven .
Cut up with some beans and BBQ sauce .
Yup . That's a must have . Some guys really get into those and fancy them up . Yours is right there too . Looks great . You'll use that a lot . Mines a hunk of a Redbud branch that blew of my Mom's tree .
Cool . I got another night stand started in Maple , but thinking about doing a few more...