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This is what I think would do you well:
http://www.missionmenus.com/products/category/better-for-you-tortillas
I've been shamelessly eating my Atkins-loving sweetie's stash, and even bought a pack to take to my dad's. Taste great, and low carb.
Like I said, degreasing with 409 didn’t get it.
Neither did Simple Green. But I tried Dawn and a scrub brush, and got much better results:
Primed:
Painted:
And sealed with VHT:
Then I began slathering on the lard to season it:
Built a fire and got it hot. It got dark and I didn’t...
Haven’t had a chance to do anything yet, as the weather has been very windy and I’ve been busy with a bunch of other priorities. Work work work LOL... Hope to pull the cover off soon and resume the process!
Oh, and another thing I had wondered all along:
“How hot does the warming tray on top of the combustion chamber get?”
I measured, and while the external temps on the combustion chamber were 425-525F or so, the warming tray was more like 275-350F - it was hotter the longer the fire went. So if...
Dang technology...
So I degreased it with 409, but it simply wasn’t stout enough to get it done (hard to imagine, right?). There was a LOT of welding slag in the grease, really gross.
So I had to turn to my old stand-by of Dawn detergent and a scrub brush, and that got us down to straight up...
Ah, yes... But for me to keep my sanity, I have tried to get them to expand their taste buds a little by introducing them to stuff like this. They know it's special and won't be regular (much less, COMMON), but they've AT LEAST realized that life is *just fine* without Smuckers Uncrustables and...
Back in the day...
:)
...in Minnesota, I smoked Christmas hams and Thanksgiving turkeys at or around the 0 degree mark. It wasn't easy, and we wound up smoking it the best we could - then finishing the baking indoors. Always fun!
That's AWESOME! Sure could feed a lotta people for a little money! When I told Ms Locomotive about the price, she asked, "What's wrong with it??" She's getting pretty excited about it.
...I've had to play with fire, so this past weekend, I went to Sam's Club and in their meat area, they had some very nice choices in their USDA Prime section, so I splurged and got three LARGE Filet Mignon.
When I got them home, I slowly removed the wrapper, feeling the tender flesh in my hands...
My cup runneth over:
http://nationaldrinkwineday.org/
https://nationaldaycalendar.com/days-2/national-wine-day-may-25/
http://winefolly.com/update/national-wine-day/
My opinion... Sacrilege would be to do things on the smoker that everyone tells you to do instead of doing what you want while experimenting and trying new things. This is really what it's all about, and I have to say, sometimes, we may need to use liquid smoke. Or sugar. Or salt. Or paprika. Or...
Point taken. I've seen, too, that what spikes some folks might not spike everyone else. I work with a guy who really has to watch it with rice, but my dad does ok with it.
Y'know... I've had GREAT luck using quinoa as a rice substitute. Rinse it in a strainer, boil it just like the instructions say (in chicken broth, if you prefer), and you can do anything with it. I even added milk and sugar and made a sweet dessert. My favorite was when I put in chunky Picante...
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