Skinsfan1311

It is 100% accurate. Most of my cooks go longer. It uses the "Minion Method". (Google it) In a nutshell, you light 14 briquettes, in the Slow n Sear. After they've ashed over, you dump in a chimney starter of unlit briquettes, a few chunks of your favorite smoking wood on top, fill the reservoir with hot water, and adjust the vents, (each kettle is different, use the guidelines that come with the SnS) My lower vent is open about 1/4 and the top just a crack, the restricted airflow causes the unlit briquettes to slowly light,(think of a very, very slowly lit fuse), over the course of hours. Temps hold, rock-solid. I easily get 8+ hrs out of mine. I've only added charcoal, in those rare occasions when a cook exceeds 9 hours. Trust me, aside from the hinged grate, this is the single greatest accessory ever made for a Weber kettle. Read above..

Agreed. If they're that big, I cut 'em in half before pounding them out. They're also great because they cook so fast. When I do chicken, at the ES tailgates, I bring 20 lbs of them. Pound 'em flat the day before, dump 'em in storage bags with a Pinoy-style marinade, (usually Mama Sita's & Banana ketchup), and toss 'em on the grill. Cut 'em in chunks, and serve with a Thai peanut Sriracha dipping sauce. When I'm feeling lazy, I marinate in Italian dressing, and serve with BBQ sauce. Easy Cheesy....tongs in one hand, beer in the other. Even at tailgates, I cook to temp. I have an inexpensive, high-quality insta-read digital thermometer, just for that purpose.

Blasphemy!!! On the assumption that you already have a kick-ass insta-read digital thermometer, if you have a Weber kettle, you must have one of these. https://abcbarbecue.com/product-category/slow-n-sear/ , and one of these https://www.thermoworks.com/Smoke That's all you need to cook low and slow, all day. No need to buy a smoker.

Thighs are my favorite, but the wife will not eat them, or drum-sticks. Cooking moist boneless breasts is easy. Dry-brine with a little kosher salt the night before, and cook to 160 degrees, (measured with an accurate digital insta-read thermometer) and they'll turn out moist every time. FDA recommends 165, but that's BS. If you pull them at 165, the carryover will take them up to 170 and it will be dry. Regardless of type, (bone-in, boneless), they must be pulled when temp hits 160 in the thickest part of the meat, and they'll turn out great. The challenge to boneless breasts, is that they can get away from you quickly, because they cook so fast, and unevenly. If you take the temp to 160 in the thickest part of the breast, the narrow ends dry out. I flatten them by sticking them in a storage bag and pounding them out with a cast-iron skillet. This allows them to cook uniformly.

Weird. Mine is 10 am on Thursday, and I've had 'em for 16 years.

Boiled some crawfish Saturday.

My flights, with HOF44, in Kentucky and my haul. You can get the McKenna10 yr and the Knob Creek single barrel anywhere, but I met the Distiller at Evan Williams, and he signed my bottle. At the Beam distillery, I got to help dump a barrel of Knob Creek single barrel, (that's me on the right). I rinsed a bottle, watched them bottle, dip it, and stuck my thumb print in the wax. Hokey, but great fun. At one of the small, craft distillers, (Jeptha Creed),we had a private tour and tasting, of a young rye straight out of the bottle. I got to fill a barrel too.

You can, but you haven't. We miss you, Man!

Great! Looking forward to seeing you Doesn't matter what they say, we'll be there most of the day.

Just yanking your chain, Man! Are we going to see you at the DDP?

"investment" ?? C'mon Man!

Yes?? The kettle is a tad leaky....

Put on a brisket flat this morning. It was a chilly start at 7:30 am. Used charcoal and chunks of pecan & maple. I dumped a can of beans in a casserole dish with some cooked bacon, sweated onions & garlic, molasses, brown sugar, Dijon mustard, Worcestershire, catsup, maple syrup, bbq sauce, pan drippings, (from the brisket), and a splash of bourbon. I stuck them in the smoker, an hour ago. She's holding steady at 175, so I wrapped it when I stuck the beans in the grill.

Thanks. I wear Portis when I want to out-swim sharks...and the old-school Taylor, (which I've since retired), when I want to intimidate sharks. Seriously, years ago, I started to throw jerseys in my dive bag. It's provides great visibility for your dive buddies and is especially helpful if you have an "insta-buddy" I also have "HTTR" on the bottom of my old SP jet fins...

Yes. Strictly warm water diver here. So far, I've blown bubbles in Grand Cayman, Cozumel, Cancun, Riviera Maya, Bermuda, St Lucia, Jamaica & Belize. Cenote?

Cool. It wasn't available when I tried. Thanks for the update!

No need to apologize! I didn't see the payment plan option on-line, so I emailed the ticket office. They called me and said that it's not available on-line, but you can call and set it up.

Did you still pay the $25.00 Shipping and Handling fee?

I agree. They're probably going to see how the digital thing works out. I want paper tickets.

Hmmmm....the season ticket newsletter that I received stated that you could "opt-in" for digital tickets. The only way I do that, is if they do away with the ridiculous FedEx Shippih and Handling charge.

Challenging doesn't even begin to describe those books. I love, love, LOVE Julia Child. If you want an entertaining read, check out "My Life in France" It's an autobiography, that focuses on her life when she lived in France in the late 40's/early 50's. What a wonderful, fufilling life she led. A fascinating woman. Great food is great food, regardless of the cooking method. Looks good!!

What kind/brand of pressure cooker do you have? I have a real nice Cuisinart, that I got after reading great reviews on it. After reading the directions, (i.e. releasing the pressure, etc), it looks a little more involved than I would like. The recipes in the manual look time consuming too. I basically want to toss stuff in it, turn it on and be done with it. I guess that I didn't know what I was getting into when we got it. It was a Md Lottery Reward prize, so returning it is not an option.If you have any tips, or suggestions, it would be greatly appreciated. Or leftover Mellow Corn!

Yeah, you definitely have to plan. It's all good, if we all liked the same things, life would be pretty boring....

I don't understand the crock-pot "hate" They're lifesavers. Load it up the morning, come home from work to delicious cooking smells. For convenience and ease of use, it can't be beat. With all due apologies to Ron Popeil, it's the orifinal "set it and forget it" kitchen tool. We have two, one of them is 30 years old, and have managed not to burn the house down yet. I just got a nice Cuisinart electric pressure cooker..After reading the directions, it looks like a pain in the ass to use.