Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. scubadoo97

    Mes Door Gasket

    The high temp RTV silicone sealer should be fine. You can search for food grade RTV but most of these sealers are pretty much the same. Not going to give off toxic fumes. These emit acetic acid as it cures but that's about it.
  2. scubadoo97

    Chopping / Shredding?

    Chopping is done with a knife and shredding is done either by hand or with two forks
  3. scubadoo97

    Salmon for supper

    Resting meats serves two purposes. One reason to rest is to allow the center to finish cooking through conduction, but another reason is to allow the meat to cool slightly all the way to the surface, ideally to 120°F. With the temperature drop, the meat structure becomes firmer and more...
  4. scubadoo97

    Pizza on the grill

    The grill offers the home cook a method of getting a ripping hot oven effect of a coal fired pizza oven. smokednarwhal, not sure why your pizza stone cracked. It should be able to handle high temperatures. The char you get from not using a stone on the grill makes it's use irrelevant unless...
  5. scubadoo97

    Famous people you have meet.....

    About 18 yrs ago we were in NYC with my cousin and his wife. We had just finished eating at the Carnegie Deli and were at the front register to pay when in walks Richard Lewis. He's drunk as a shunk and is cussing up a storm. F this and F that...bitching that his picture is not on the wall...
  6. scubadoo97

    Bad Accident

    Thoughts and prayers to you and your family
  7. scubadoo97

    grill question??

    Or do you mean something like this http://images.google.com/imgres?imgu...26tbs%3Disch:1 A cast iron bacon press. Used a lot on flat top griddles to press food for even browning
  8. scubadoo97

    heres the link to the smoker on craigs list

    I'd buy it. For $50 bucks it's hard to go wrong as long as it works. Looks like the center wood tray is slightly similar to a CookShack. The grates alone would cost more than $50
  9. scubadoo97

    BIIIG problem !!!

    If my wife wanted a BGE as a mother's day gift I'd buy it in a heartbeat. If you don't mind dealing with wood and charcoal they are great. Very versatile. You can do all kinds of things on it. You can get that sucker super hot so it can cook steaks, pizza and other items like a professional...
  10. scubadoo97

    the 4 types of american bbq

    Even though I spent 4 yrs in Memphis and had some great Q, it's all good to me. Each one has it's merit so I had to go for the last choice of "I don't care" I never cook something the same twice in a row any how.
  11. scubadoo97

    cooked shrimp

    Heavy seas from the high pushing up the Gulf has kept their hands tied most of today. This is going to very bad. Louisiana has already seen environmental casualties as oil is washing up on shore. It will take decades to repair the damage. I feel for everyone in harms way directly and...
  12. scubadoo97

    Need to lock the freezer

    Take it from someone who has had a freezer in the garage for nearly 30 yrs. Things happen. I keep mine locked after every use now. I've had at least 3 melt downs when the closed door popped open after closing or someone thought they closed it well. It can happen at any age.
  13. scubadoo97

    cooked shrimp

    I was just going to poke fun at Athabaskar with an oil jab. In jest for sure as we are worried on our side of the Gulf as well. If they have a clue I don't think they are telling us yet. I know it's a lot worse than they imagined.
  14. scubadoo97

    cooked shrimp

    Good catch Ronp. If that wasn't a typo then the problem is obvious. Raw shrimp also do well with a short brine. 1/4 cup kosher salt + 1/4 cup sugar to 1 qt of water and brine for 20-25 min tops. Brining shrimp give them some snap and crunch. Good fresh Gulf shrimp don't need much of...
  15. scubadoo97

    The last 14 months

    Congrats on the new arrival.
  16. scubadoo97

    Anyone smoke Cigars?

    Chefrob, that is some serious plume on those Torano
  17. scubadoo97

    Anyone smoke Cigars?

    I smoke a few. Habanos mainly
  18. scubadoo97

    How Many People Can I Feed With One Brisket

    I would consider 6-8 oz of cooked meat per person. Some will eat more, some less. Also depends on how many sides you have or what other proteins are being served.
  19. scubadoo97

    Just a thought on chicken sausage

    Yes but you can use the bones for stock. That's not a bad price on boneless
  20. scubadoo97

    Was my chicken undercooked?

    I smoked a batch of chicken thighs. Some on the bone and some boned out. The ones on the bone were so juicy, the juice was squirting out. The skin was dark and firm but no bite through. I did not brine them and frankly they were so juicy I don't see much need to brine. But these were thighs...
Top Bottom
Back
Clicky