Search results for query: *

Restaurant Depot finally opened a local store, and today I found out they will let anyone with an EIN sign up. I visited a while ago with a day pass, but now that I have a card, I feel, well, superior to everyone else. Better. The nearest GFS is over an hour away. Things I would go back for...

I'm embarking on a mission for science. For the children. My wife is foreign, and it has been two years since I had her shipped here. I ordered her from the website in 2021, but our government is slow. DHL refused to carry the box I bought for her, so I had to buy an airline ticket. I was...

I have useful info from Bayou Classic RE deep fryers, and it's not in the manual. I had problems with my fryer, and one was that it leaked through the drain valve. I contacted Bayou Classic, and they gave me help with the gaskets. The gaskets aren't just washers. Each one has a round boss on...

I have made very few Sicilians since my son was born in February. I think yesterday was the second one. I had to have it. I couldn't get Grande cheese, so I went with Publix provolone and Boar's Head mozzarella. Expensive, but cheaper than driving to Orlando to get Grande, and they always work...

I'm cleaning my deep fryer, and while I'm at it, I'm thinking about hush puppies., I always make a mess when I fry them, and it's hard to control the batter when I drop them with a spoon. Does anyone here have a better way? The batter is always somewhat loose, so I can't make balls out of it...

Look out. I have to vent. I bought a Bayou Classic 4-gallon fryer, and it's great, apart from the fact that it has no thermostat and can burn your house down. But there was a problem with it. It came with no drain hose. It had a ball valve under it to let the grease out, but to get the grease...

I used to roast pigs on a spit, and they were very nice. I stuffed them and sewed the stuffing inside. On one occasion, I made stuffing from rice, almonds, bread cubes, apricot nectar, sage, and butter, and it was incredible. I applied nectar, sage, and butter to the skin. On another occasion...

Two years ago, I splurged on a Napoleon Prestige 500 propane grill with a rotisserie and a side infrared grill. I thought I would be able to do burgers on it, and similar things. Hot dogs, sausages, and so on. I also thought it would be good for vegetables. After two years, the results are in...

Weird things are happening here. I tried St. Bernardus Christmas ale, and I was not thrilled because it tasted funky. I let it sit in the fridge for nearly two years, and I tried it again. Much better. The rough edges were gone. I decided to make my own Christmas ale. I took a heavy wheat ale...

A long time ago, I saw the heavyset guy from Duck Dynasty fire up a deep fryer on his porch. I thought he was going a little over the top, but I am starting to see the genius of buying one of these things. Frying indoors is a giant pain, and it's so discouraging, I never do it. I bought a Tfal...

I must confess this is not a smoking question, but I think the answer will be the same anyway. How long should skinless chicken breasts be brined before cooking? I mean just salt and water. I'm going to be browning them in white wine and butter and then baking them in a roux for around an hour.

First thing: would I be crazy to enlarge the bottom hole in my Smokin-It 2? Not only does the existing hole clog from above; it will also clog from crud sticking to the bottom of the box. I don't think a larger hole would make the box cooler, since hot air rises. Seems to me it would be simple...

I have a Smokin-It 2, and it works fine, but I am concerned because my ribs are always so dark on the outside. I keep the ventilation holes open, so I know it gets air. I've been using chunks of dry oak in the 3-ounce range. Are all the other Smokin-It users getting similar results? I use a...

My local store put baby backs on sale, so I bought some. I always eat spare ribs, but I thought I would be open-minded as well as cheap this time. These things have no personality. They just do not have as much flavor, and the fat is lacking. They're smaller, dryer, and more expensive, so it's...

Thought I'd post this for other people who, like me, were slow to notice a problem with smoker vents. Crud accumulates in the bottom of smokers and can clog air vents. Everyone knows that. But today I was cleaning my Smokin-It, and I found a problem that was new to me. Crud accumulated UNDER...

I've been trying to get answers about this elsewhere, and I can't believe I didn't think to ask here. I'm from Eastern Kentucky. My grandmother and her brother used to cure hams. They were fantastic. In my opinion, pork was better and fattier back then, and my understanding is that her hams...

I want to get a griddle that fits my gas grill, but it comes with several holes that let fat run off. I'm not sure what genius thought that up. Obviously, you want that fat to stay with the meat. Has anyone here dealt with this problem? There must be something I could plug the holes with.

Has anyone here tried the cast iron griddle Napoleon makes for the Prestige 500? I have finally admitted to myself that grilling steaks ia a gigantic mistake. I now think I should have a griddle on one side and a grill grate on the other, for vegetables or sausages. I don't know if the griddle...

People on this forum have been extremely helpful to me, so I would like to contribute a pork recipe. I just made it today on my new Napoleon Prestige grill. I used to use my Ronco rotisserie, but now that I have a gas rotisserie, I can do a way with a lot of the cleanup. This recipe is not just...

I sort of feel like I blew it by buying a Napoleon grill instead of a griddle. "Blew it" is not really right, because I now feel like I should have both a grill and a griddle. The Napoleon is great for many things, and it has a rotisserie, and a griddle can't do rotisserie stuff. Far as I know...