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  1. Jim_C

    This weather here.....dang!

    As a fellow Northern California citizen I have been very happy with our "seasonally cool" weather. I'll take it over the years where we were in the 100's in April.
  2. Jim_C

    Hello from Southern Alberta

    Hello from California. Welcome.
  3. Jim_C

    Spicy drums w/zest

    Really nice color on the drum sticks coming off the grill. I'd need to cut back on the spice, but the flavor profile is certainly there.
  4. Jim_C

    Anyone know the name of this type of grill?

    Yeah.....I'm thinkin' of loadin' up the torch and going "camping". :emoji_sunglasses::emoji_sunglasses::emoji_sunglasses:
  5. Jim_C

    Rice and Gravy, Louisiana style

    A comforting dish. Lot's of gravy. Right up my alley. A lot of times simpler is better. Nice job.
  6. Jim_C

    Flanken Ribs

    I can smell the grill marks on the meat already. Searing hot fire. Quick turn. Wow! Of course you may need to add a little sauce to the ramen. Are you going to simmer down the marinade?
  7. Jim_C

    Primo Action-Tuna & Asparagus

    Good, healthy food. The tuna is something different for the forum. Great idea!
  8. Jim_C

    Vacuum sealer questions - UPDATE, bought the...

    I am going to agree with the two previous posts that talk about the 5200. I have one that looks more like the 5460 and have been using it for the past couple of years. Same basic design, and it's the design I'd like to speak to. The bag making feature is nice, but it's not a time saver...
  9. Jim_C

    Steak ranchero t-bones round 2

    That's a great price for t-bones, and makes for a nice plate of food.
  10. Jim_C

    Little Bologna on the Egg 😎🔥

    Really nice looking bologna. Might seem weird, but gets me thinking of mac and cheese.
  11. Jim_C

    Did not smoke this but spectacular nonetheless!

    Great looking cheese cake. Nice and tall and soft. Wow.
  12. Jim_C

    Huckleberry Balsamic Prime Filet, glazed Roots, and Baby Red Rustic Mash

    Very nice. The huckleberry preserve and balsamic reduction must have added a nice pop of flavor. Even the title of the thread was all chef like. :emoji_wink::emoji_wink:
  13. Jim_C

    Friday night steak

    I looked at their brisket. They ran 15+ pounds. We're two old retired folks and as much as I'm chopping at the bit to smoke a brisket, I cannot deal with 15+ pounds. $5.65 or so a pound, so the price was ok. It might be ok if we had the freezer space, which we don't. Oh...
  14. Jim_C

    Friday night steak

    Nice looking grill on the steaks. We shop Sam's a lot, but I don't buy their beef. I may need to take a closer look.
  15. Jim_C

    My First Smoke

    A great looking meal. A lot of food. Smoked meatloaf goes on the to-do list for me. Even though we're in the San Francisco bay area we only have local fresh crab for a couple of months a year. The whale populations are growing and there are so many that get tangled in the lines for the crab...
  16. Jim_C

    Cold Smoking Sausage - Getting Started

    I use Cure #1 when I mix up a batch of Pop's brine for the turkey drumsticks. I have plenty on-hand. Thanks for the temps.
  17. Jim_C

    Strong coffee

    If you wanted to see my father go ballistic wash the percolator. He had the same theory about the coffee taste. If you were a kid and wanted a good whooping drop the glass top of the percolator on the floor and watch it break. Ask me how I know........................
  18. Jim_C

    Bout time to wrap 😎🔥

    Looking good.....Do you ship to California? :emoji_laughing:
  19. Jim_C

    Cold Smoking Sausage - Getting Started

    I may try both methods to compare. What temperature(s) do you run your cabinet at and for how long?
  20. Jim_C

    Made some chicken al pastor tacos last light.

    Looks great. The flavor must have been out of this world. Now that you have a vertical rotisserie are Gyros in your future?
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