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When they’re cut like that, as opposed to whole dinos, I’ve found they can dry out a bit on top and the edges. I’d have a mop/spritz/baste on hand to keep them moist if needed. Normally I’d braise them in wine and beef stock the last 2 hrs or so but with that much fat to render I don’t think...
Can’t help with that particular smoker but generally you don’t want to close the top vent as it can lead to nasty smoke build up. Glad it worked out, and 280 isnt horrible either.
Post smoke, crank it as high as it goes (450-500) and leave it for 20min. Turn it off, grill brush after it cools down. I’ve never need to do much else though once or twice I’ve thrown them on the gas grill to really burn them off.
I was going to ask if that was the Cog (Smog ) on Washington. I was backpacking in from the North one time and about to cross the tracks with the train going up and the people on the train were taking pictures of me, lol!
I slide my thumb and forefinger down to the base (may need to make a little room with a knife) then snap it off as far down as possible. I guess a pliers would work though take care not to crush the bone. After removing I check to make sure it’s whole and feel around for splinters if I don’t...
Cool, I’ve never been in one of those. I’m on the discovery side, the cleanliness, or rather lack thereof, in our labs would horrify the production people 😆
I’m in a pretty nice area around 10miles or so SW of Rutgers and a little more N of Princeton. Not how I envisioned Jersey before moving here a bit over 3yrd ago.