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  1. gringodave

    Howdy from Arizona

    Welcome!!! You're going to love it here!!
  2. gringodave

    Refrigeration and Freeze times for Meats.

    Great link!!! I'm with Foamheart... temperature (Do you have a thermometer in your fridge? Might want to get one... notice the difference in temperature between the bottom shelf and the top shelf... WOWZA!), due dates and common sense. Since we do buy in bulk and large sizes, I tend to break...
  3. gringodave

    Somewhat newb from AZ

    Welcome!!! It's a great place filled with great people with great ideas plus a hellofalot of experience. Get your camera ready because these guys don't believe you unless you post pictures. (grin)
  4. gringodave

    Happy Veterans Day 2013

    As I consider posting the ubiquitous "Happy Veterans Day" post this morning - my first thought was that it is kind of self serving. Self serving because I am a veteran having served nearly 27 years in the Air Force, active duty, air national guard and reserves, and then I remember all of those...
  5. gringodave

    I have an unusual need: "Neutral" Smoke

    "peated malt whisky (Scotch style) from scratch" Is that legal in Wa? I may have to make another move. :)
  6. gringodave

    New guy from Sierra Vista AZ

    WELCOME!!! I've had the same issue with my offset smoker (Char-Griller Duo). I solved it by installing an oven seal around the lid and making sure all holes were plugged up. I hope this helps... good luck!
  7. gringodave

    Hello from Arizona!

    Welcome Dave!!!
  8. gringodave

    Butt Old School, Foamheart

    Looks great!!! Old school works for me too. Now, where are my keys, I gotta go to Sam's to get some meat. (grin)
  9. gringodave

    FINALLY!! Biscuits I can be proud of.

    Thanks MDBoatBum! I will look for the Lily AP flour. Truth be told, all I had was King Arthur bread flour. Seemed to work just fine - though the AP could be significantly cheaper. Thanks again for the tips!!!
  10. gringodave

    Gas BBQ for Smoking

    I've used the gas side of my Char-Griller Duo for smoking/slow cooking with great success. I put some wood chips in aluminum foil (with holes for the smoke) and just use one burner to keep the temperature right. Just like the indirect method on a Weber grill, put the meat on one side and use the...
  11. gringodave

    FINALLY!! Biscuits I can be proud of.

    Thanks for the tips Foamheart! I'm new to this biscuit thang. Saguaro and prickly pear fruit jelly perhaps? Southern? Just moved (back) to the Old Pueblo from Kentucky (17 years) and Alabama (8 years) before that. The moniker Gringo is Sonoran code for 'red neck'. (grin) (I was KYDave on here...
  12. FINALLY!! Biscuits I can be proud of.

    FINALLY!! Biscuits I can be proud of.

  13. gringodave

    FINALLY!! Biscuits I can be proud of.

    I can't tell you how happy I was to find this recipe - and now that I've actually done it, I couldn't be happier. Truth be told, I've never made biscuits before... ever! So my technique needs work. That said, the texture, flavor and buttery goodness is spot on. After I 'nuked' the kitchen...
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  17. gringodave

    Corned Beef Brine

    I love doing that!!!!
  18. gringodave

    Chicken is too smokey

    I agree with the others who suggest that you use charcoal as your heat source and just add some wood chunks as you go. Poultry loves smoke and will absorb as much as you give it. What I do is add the wood/smoke just at the beginning and let the charcoal do the rest. Good luck!
  19. gringodave

    Mmmmmm Pork Pies

    I read this yesterday and have not been able to get it off my mind. From the "pork jelly" to the hot water patry dough - this has some great tips.   Converting the grams to 'normal' measurements took a little effort (google). (grin) It was a joke - I know that many great cooks use...
  20. gringodave

    Black Tip Shark Carpaccio With SMOKED Strawberries!

    You're a brave soul. Sent babydoll to Fry's to pick up some black tip shark. Should I start whipping the vinegar?  Looks great! YUM!
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