Skinsfan1311

Polished off another bottle of Old Faithful. One of the best bargains in bourbon.

What does "monopolized by syndicates" mean?

Great post. The nutmeg is vital. After a couple of days, if we have any crusty bread left over, Mrs Skinsfan makes croutons. and I make French toast. My favorite is probably any, crusty, sourdough loaf. FWIW, it's off the charts on the grill, with a touch of smoke. Great post. The nutmeg is vital. After a couple of days, if we have any crusty bread left over, Mrs Skinsfan makes croutons. and I make French toast. My favorite is probably any, crusty, sourdough loaf. FWIW, it's off the charts on the grill, with a touch of smoke.

No. If you're cooking indirect, and the heat source is off to one side, (like it is on my kettle), point the leg-side of the bird towards the heat. I haven't done beer can chicken in years. It's a waste of time and beer. It doesn't add flavor or moisture, but it does look cool....

Agreed! Mrs Skinsfans will only let me make 3-2-1 ribs. The rib pic that I posted earlier, were 3-2-1. Before wrapping, I smear a dab of bacon grease, hot pepper jelly, a very light sprinkle of brown sugar, on the foil, then put them meat side down in the foil, with a little apple juice. They're always tender. When baby backs go on sale, I change it up to 2-2-1 and sauce them lightly when finishing up that last hour. I prefer St. Louis style, but baby backs are great for a crowd, especially when you're serving a lot of food.

That looks fantastic! If you ever want a change of pace, you can get the same results, in much less time. Just crank the heat to 325° , skin side up and legs pointed towards the heat. Pull it when the internal temp, in the breast, hits 160° The skin will be crisp, and the meat juicy, tender and flavorful. If crispier skin is desired stick it skin side down, over high heat, for a few minutes. The beauty of the higher heat, is that it cooks in about an hour and is every bit as tender as a slow smoked bird. I won't bbq whole chicken any other way, except when I feel like breaking out a rotisserie, which is rarely. I don't feel like trussing the bird, balancing the rotisserie, or the ensuing cleanup.

Yup!

Nope! It was only a TBS and diluted with olive oil and spices.

Grilled a piece of swordfish last night. Marinated for an hour in lemon juice, lemon zest, olive oil, rosemary, garlic powder, salt & pepper.

Ribs. Corn. Beer.

I keep Old Bay on hand for seasoning seasoning a lot of different food, but I will only steam crabs with J.O. I prefer the chunkier texture, with the rock salt. Old Bay, as everyone who steams crabs should know, is to mealy & clumpy when steamed. I just tried some Old Bay hot sauce, and it's legit. We love smoked chuckies. I usually smoke baked beans, in a pan below the roast and make a batch of caramelized onions to top the sandwich.

So...you digging the Grillgrates, or what?

It's crazy easy, and they're crazy good. Just peel some carrots, cut them in 2"-3" chunks, (or use baby carrots). In a small bowl, crack some salt over a tbsp of honey, mix it up, pour it over the carrots in a ziploc, with a couple large pats of butter, then let 'em circulate for a hour, at 183°. After they're done, you can sprinkle cumin powder, ancho chile powder, etc. Make sure you don't cook them too long, or they can get mushy. When you put them in the bag, be sure to arrange them in a single layer.

That's a $1,400.00 grill, new. Even as Weber kettle obsessed as I am, I've never really wanted one. Waste of charcoal, but I imagine that it would be great for a crowd. I think it's the same model that they use at the Weber restaurant. Now..if I came across one, on the cheap, I'd buy it.

Damn right! I'll also haggle until the seller slaps me, or relents, just to make me go away. No shame in my game. None. Dinner tonight with our son and his girlfriend. Ribeye roast was trimmed, tied and dry-brined last night. Sides will be sous vide honey carrots, mashed potatoes w/gravy, caramelized onions with a balsamic reduction. Mrs Skinsfan baked some oatmeal cookies for dessert.