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  1. zwiller

    leggs anyone?

    You will probably beat me to it but want to try adding thyme to #10 and then some garlic and onion powder maybe. The McD clones I see have these. I've not had thyme in the house in 30 years. Made something with it one time and wife said to NEVER use it again and threw it away. :emoji_laughing:
  2. zwiller

    Reverse searing equipment

    Tasty but different than live fire. I call it "bistro". Reminded me... You sometimes can replace an existing burner with a sear burner to your gasser...
  3. zwiller

    Reverse searing equipment

    ^ The key. Some use small fans to assist. The classic searing tool is the HF weed torch. Heads up: 1. loud 2. meat should be cold as it hot AF. I cooked a few days in advance of the sear.
  4. zwiller

    Selling a pistol, not so easy...Thoughts

    This is what most guys do in Ohio. IMO a private sale is exempt from Federal law (background check). This is AKA the "gun show loophole". https://www.thoughtco.com/gun-show-laws-by-state-721345
  5. zwiller

    More Boston Bacon

    NICE I want to try that. I would die to see you guys do a write up of sorts of how you break a butt down. I want a big roast from coppa, a few strips like these, and the rest for sausage. Is that doable?
  6. zwiller

    Hewing axe / broad axe?

    My guess is that one on the left and maybe all are coopering tool used for making wooden barrels. They have ALL sorts of weird tools.
  7. zwiller

    leggs anyone?

    LOVE Leggs and have a bunch. I have 10 and it IS good. It's not "the one" for me but I am being picky. I am aiming for something like spicier McDonalds. However, if you wanted the flavor of local producer, #10 will rock that. Same as Rich, I break the process over days. Sounds like it's...
  8. zwiller

    Brine in water pan?

    Honestly, the temps of the smoker will probably bring the water pan to boil so bet it would be safe to use BUT sorry, water pan contents do NOT: 1. add flavor or 2. moisture to meat The thought that it does is "bro science". Brined bird pulled at proper IT is best way to ensure moist meat.
  9. zwiller

    Thanksgiving

  10. zwiller

    Spatchcock turkey? Dry Brine and/or injection? How to avoid too much direct heat on a small pellet grill?

    Wet or dry both are tastier than non brined but if I am picky, wet brined poultry texture of meat and skin takes a hit. Honestly, I moved to dry for simplicity but found the results were better by happy mistake. See if you can get your wife to include some chicken bouillon in the rub this year.
  11. zwiller

    Sous vide and Instant Pot

    I think the SV function works fine but seems much slower to reach target temp than my dedicated SV. Capacity is much smaller. One cool thing I do is "naked SV". Throw in frozen chk breast into seasoned water and it brines while it cooks. IP are dirt cheap on Marketplace. I think people get...
  12. zwiller

    Spatchcock turkey? Dry Brine and/or injection? How to avoid too much direct heat on a small pellet grill?

    ALL of this stuff is personal preference. I started with wet but moved to dry. Works fantastic. Most folks only know of wet brining. I would part the bird out, dry brine/rub a few days in advance with a good poultry rub like Weber Kickin Chicken, smoke 325F until breast 160F and dark is...
  13. zwiller

    Wanting a new turkey-dressing recipe (not stuffing)

    Too funny was going to say that. MIL's is totally a savory bread pudding. Bet that recipe is from an Elk's lodge in the 50's. We make 2 dressings one with sausage and a small one without (wife not into sausage). The one with sausage is clearly better so yeah I can say with some certainty...
  14. zwiller

    Wanting a new turkey-dressing recipe (not stuffing)

    We are loyal Stove Top folks but make MIL "stuffing" recipe for TG. We call it stuffing but do not stuff our turkey... MIL dressing/stuffing is insanely good. Better than the turkey. Sausage is the key. It's sorta wild, you can't even really tell it's in there. Not even gonna ask as she...
  15. zwiller

    Whole Chicken cook: Pellet grill cook

    Thanks Takes time to trust us. I learned MOST of this here. Had the same questions. Keeping a bird whole does NOT work well unless you truss like @chopsaw or you spin (rotis). The cavity prevents the thing from cooking evenly. This is why spatchcocking is so popular. It works PERFECTLY...
  16. zwiller

    Bird is the word!!! How do you cook yours???

    Thanks. Not homemade. I like them like that too. https://www.kroger.com/p/mrs-miller-s-old-fashioned-wide-egg-noodles/0009281925040?fulfillment=PICKUP
  17. zwiller

    Bird is the word!!! How do you cook yours???

    LOVE turkey in all ways. That said, I would probably say deep fried with TonyC injection is the best followed by cured/smoked (see avatar). For TG tho I am a purist and absolutely oven roasted for me. The smell of that glorious bird roasting in the house is one of the best things ever. Wife...
  18. zwiller

    Whole Chicken cook: Pellet grill cook

    IMO a pellet grill is PERFECT for bird. You want mild smoke like a wood fired grill. Easy to overdo it on mild fare like bird. The key to bird is to brine and higher temps as was already said. Overnight brine min but longer is better. I typically dry brine and hold a week or so. Not a...
  19. zwiller

    I have a plumbing issue

    Did not try HARD enough :emoji_wink: Not really a Facebook guy but have joined a number of trades pages. I am VERY knowledgeable of most especially electric and just find it interesting. OMG the job pics they post! Poor plumber having to move "toys" under the sink to work on the drain...
  20. zwiller

    Buyer Beware?

    I work with the County Auditor who here in Ohio is the governing entity for this. I actually had a friend who did the inspections. So I know enough and decided to look it up. Code states 3% accuracy for retail scale. 16*.03=.48 so 15.52oz is lowest allowable so no violation. Honestly...
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