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    Chicken Without the Skin

    Spatchcock an d on low in a pellet burner for a good portion of the time works good for me. Along with burning hickory.
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    RIP " Hank Aaron"

    RIP, He was definitely one of the greats, for sure. To use an old cliche, They don't make em' like that anymore.....
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    Bread Machine

    So, all of this bread making and bread machines talk got me nostalgic in my days of hopping on the bread machine wagon, way before the internet was even remotely thought of in its simplest terms (remember DOS anyone??) Here's a news clip, electronically formatted albeit from 1988. Bread makers
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    Bread Machine

    Going to show my age here, but I got my first bread maker in 1990. It was one of those DAK/Welbuilt ones that looked like a mini R2D2, with the big glass dome. I have since had several others, Black & Decker, Cusinart, Kennmore and now a Zojirushi BB-CEC20 for going on 5 years. The DAK...
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    Holy Moly Stromboli!! (W/Pics)

    Those look fantastic. Bread makers are great to use for making things like these. I use mine several times a week. Now, you got me wanting to make some...
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    Smoking in cold weather

    It may take longer to get the pit to temp, but after that as long as your smoker can be consistent in holding the temp, the cold weather will just have you burning more fuel. The wind can definitely have a direct impact on cooking time though.
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    Smoking a Rib Roast and Playing the Blues

    Not sure what I liked better, the tune, or the Prime Rib...... You nailed it!
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    Which thermometer do you recommend?

    I have several different Thermoworks and they all work flawlessly.
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    Wings done on ONLY the smoker

    I apply a decent amount of rub the day before, put on a rack in a sheet and in the fridge they go. I don't cover or wrap at all and they remain pretty dry. Similar to TNJake, I go 225 for an hour or so, but then crank up to 375 for 20-30 minutes depending on the looks of things. They always...
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    Christmas Prime Rib

    Looks great. I have one going on tomorrow. I can't wait. Merry Christmas!
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    question about my new griddle

    Just another reason to cook more bacon :emoji_astonished: Excellent way to continue the seasoning process.
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    lets talk griddles !!

    Your're right with that one. As far as outdoor covers go, it's a beast and works great.
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    Freeze/thaw Rib Roast questions

    When ever I freeze meat, I almost always salt and rub before freezing. I think it helps get into the meat quicker. Especially when its thawing for a couple of days. If the wrapping has a lot of juice in it once its thawed, I will apply additional rub to it.
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    lets talk griddles !!

    Good deal! Make sure you stock up on paper towels.
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    Don't Smoke meat from Kroger?????

    Yeah, here in Knoxville, the pre-marinated Tri-tips are all that I can ever find. I bought two of the different seasonings, and I won't buy them again. I get Kroger meat all of the time without issue. I actually got some nice rib roasts today :emoji_anguished:
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    First chuck

    Looks good. Chuck's are becoming one of my favorites to smoke. They can to be all over the place sometimes for cooking times. I usually will allot 6-8 hours for them to get done with a good rest. I've been doing 2 at a time lately with plenty of leftovers for breakfast, chili and stews. My...
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    lets talk griddles !!

    I've been using my 28" Proseries since this past May and love it. I really like the lid that comes with it. I have a family of 5 and kids friends over all of the time and haven't had space issues. All my kids friends love coming over and I get that thing heating up! It's really fun.
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    Got a Blackstone Griddle.

    I have a 28" Pro series and use it all of the time. After getting this, I usually will cook outdoors on it, or other outdoor equipment than cook indoors.
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    360 air fryer WOW!!!

    I have had an airfryer of sorts for close to 3 years now and use it a lot. I started with a Cooks 2.5 qt then upgraded to a Yedi 5.8 qt. With two teenagers at home, it's a breeze showing them how to use it. Definitely helps curtail the "I'm hungry what can I eat" questions my wife and I...
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    Dry rub turkey breast day before?

    Yep, I didn't mention that, but assumed it.... I will separate the skin from the meat, add a little olive oil and then season away. Right before the cook, I will add rub to the skin and cook away.
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