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It's definitely an east coast thing. I think none west of the Mississippi.
Maybe. Friend of mine in the navy got stationed in San Diego. He's asking for yuengling for Christmas.
My father in law has one he swears by, but I don't have the guts to try it.
Hot urine. Pour it in the ear. Not scalding, but like, you know, fresh body temperature hot. Human works best he claims.
He said his grandmother gave him that treatment as a kid, and he has never had an infection...
Salmonella is pretty common. In a college microbiology class, we did a test for salmonella on chicken. Out of 100 legs we tested, 100 came back positive for salmonella in large quantities.
Ever since then, I'm very anal about cooking chicken until done and not cross contaminating...
Cooking to temp will kill most everything bacterial. The problems come from worms that are parasites to people too. They often can survive heat, but they can't handle freezing.
ok, got lost in the pics. One more post.
I dumped 1/4 of a chimney of lit coals in the bottom, put 2 chuncks pecan on top of them, then filled the ring up with unlit, and put 2 more chunks pecan on top of that.
I had to adjust the vents a few times, but other than that, nothing. I let it...
For those who wanted to see the dome with the indirect setup.
The Dome.
Normal grilling setup. Direct heat.
Indirect setup.
The foil covered thing is the ceramic pot tray. 10 inches. The grate is the weber coal grate.
This one is the grilldome. I picked it up cheap, $50. I like it, but I wold never buy it at full price. Too small. Today it has a 4.8lb butt, and a tiny 2lb butt, plus 1 fattie. It was full.
It can probably do 2 full size butts.
But, it has been effortless compared to my SnP. Just tinker...
Well, I screwed mine up.
Got everything going by 6:00 this morning. 2 butts, 1 fattie.
Then, I fell asleep on the couch. No problem.
I just got up. It's 10:00. I kept an eye on the temps they were fine. But in my dreamy daze, I forgot fatties don't take this long.
It's looks bad...
We had kids at the beach house, so I made both. The hard part was keeping the pitchers apart once made.
When the kids started wobbling, we knew they had ours.
I both agree and disagree. They do take time, which is why I discourage people from getting them at most bars. The bartender doesn't take the time to make it right unless it's slow.
And, it can be scaled up to a larger batch, but the taste is never quite as good as getting things just perfect...
I should note, I don't like stems in mine, and don't grind until they shred.
I prefer it strained into a glass.
For added zing, get a bottle of martini and rossi asti, and use it in place of the sparkling mineral water. Only did that once, but it was awesome.
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