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Hello all,
Last time, I tried using a steel mixing bowl with the bottom removed, though the hole is too small to be practical. I got evenly cooked split breasts, but the skin wasn't as crispy as I wanted.
For the 3rd go at this, I went with chicken thighs and opted for some expanded prep. The...
Looks great! Fat cap questions for you though. In your first pic it looks like it might have been trimmed a bit, but it's hard to say. Was all of that left on or no? Can't really tell from your cook pics.
I have one semi-locally, but can't imagine I'll ever go. When snow crab goes on sale at local supermarkets, you can get them steamed on the spot in about 5 minutes with the seasoning of your choice for anywhere from $3.99-5.99 a lb. No brainer!
I can only speak for the right coast, but the...
I'm really leaning towards it. I don't typically buy odds and ends constantly, but here's the way I'm looking at it:
1. Cast iron grate at a good price
2. Will extend the life of my standard grate
3. Will accommodate my wok, not to mention the official inserts and any diy creations
4. The...
A few hours in, the meat had soaked up most of the stock I added, so about a half a cup of cheap domestic beer went in. Just before dinner, I pulled it and removed fat. That's more like it:
I was going to add my saved reduced juice, which had thickened up nicely in the fridge, but it was very...
Hello all,
I wasn't sure whether to post this here or the gadget forum, so apologies if I was wrong.
I wasn't in the market for anything like this, but came across a sale at an outlet store the other day.
Looks like this:
I've looked at the Weber version before but it's one of those things...
Did some surgery yesterday and have things about as good as they can get. I really did a number on that original tab when I bent it. The "circle" part of the vent actually extends into the tab a bit, which I didn't really notice initially. My sloppy bend made that edge raise off the bowl, which...