Skinsfan1311

What do you mean by disassembly? I clean mine when I unscrew the faucet from its base to accommodate hooking up the beer-line cleaner. All there is to it is the one piece with the rear washer. Admittedly, it's always pretty clean, but I soak it with the coupler while the lines are being cleaned. I've never messed with the rest of the faucet assy...

I don't know squat about European faucets, or couplers, but I do know that Guinness is a nitro-pours, so you'll need a nitrogen system. Google it, or go to the Micromatic web site and peruse the forums. IMHO, Micromatic makes the best couplers and regulators. As far as the tower goes, if it's large enough to accommodate two faucets, it should be fine to dispense Guinness, along with whatever else you're pouring. I have a SS forward-sealing Perlick faucet, and it's great. No stickiness, and easy to clean. It's solid and a big improvement over the standard rear-sealing faucets. I clean my own lines. The way it works, is that you unscrew the faucet, from the faucet base, and then hook up the cleaning line to the faucet base, and pumy the fluid through the faucet, and out through the coupler. I strongly suggest the forums on the Micromatic web-site. They were an invaluable resource when I rehabbed my.kegerator. It'll save you a lot of time and money. I wish I knew more, about European faucets, but I don't. Good luck!

They probably only contact ticket holders who sit I sections where there is availability. I received the Fan Captain email too, but it was too last-minute so, sadly, we cannot make it. Dammit!

I received a similiar email. A pair opened up next to me in 237. They're great seats, row 7, under cover, and against a wall

Slow cooked, of course. You can't take short-cuts. Served with butter, salt, pepper, and a couple of sunny-side eggs on top.

I have some backstrap. I've only eat it rare, to med-rare, tops. How do you slow smoke it, and keep it tender?

Will do! Thanks!!

We checked out the new Harris Teeter near our house. We love the ones in VA Beach and.couldn't wait for this one to open. I LOVE IT! Clean, well stocked and everyone is friendly. Prices are pretty good, but you have to know your prices. We snagged an 8-piece fried chicken bucket for $4.99, (for the Iron Maiden tailgate tomorrow \m/ ) it's a Friday special, and snagged a beautiful Angus 2" thick NY strip, whice is in the grill now. We had an Italian cold-cut, freshy made, for $4.99, also a Friday special. The produce is very nice, but too pricey for our blood. Lots of meat specials, and they double coupons up to $0.99.

The official pork safe temp, was dialed back to 145 degrees, years ago. 165 is still the safe temp for ground pork and sausage.

With the corn, I do the same thing, except I cut off most of the stalk end,(with kitchen shears) before tossing them on the grill. It makes more room on the grill. I also toss them on top of the crabs, when we steam crabs.

Not enough pork in this dish.....

The Damp-Rid works great in my kegerator, but it's smaller than your freezer and, since I don't brew, I seldom open the door.

Here's the setup in mine. The PC fan made a big difference. How does that Ever Dry work? I use a container of Damp-Rid.

Agreed. As for the collagen melting, and turning into gelatin, there actually is a science behind it. A temp range that falls anywhere between 160-205°, is where it melts down, depending on the type, and cut, of meat. I think I read that 203° was the number that I read, years ago, that worked for pitmaster that I trust, so I stick to it. It's done when it's done, and each piece of meat is different. One butt might be ready to pull at 190°, another one might not be ready pull until it hits 200+. Next one I do, I'll check at 190, and see what happens.

When I modified my kegerator, I installed an old PC fan, to circulate the air in the box, and a tower cooler.

Making a crispy pork belly for Memorial day. I found the recipe on-line, and have made it before. Basically, you take a pork-belly, dust it with smoked paprika, garlic powder, salt & pepper, wrap it in parchment paper, double-wrap in aluminium foil and bake at 200 for six hours. Let it cool to room temp, stick in fridge overnight. Unwrap, use the congealed fat in a pre-heated cast-iron pan, cut cross-hatch marks on the fat side, and slice into strips, and fry until golden and crispy on med-high heat. I use the gas grill loaded with a smoker box full of hickory chips, instead of the stove. You get a nice sear on the pork, and a touch of smoke. I'll serve it over rice, and a Three Bean Salad w/Chipotle vinaigrette, courtesy of the Tabasco web-site, and my Carolina Vinegar sauce for dipping.

Hacksaw Ridge. Very powerful.

What time do I show up? I'll bring the Missus a bottle of bourbon.

I've heard similiar numbers. I guess that those #'s are guidelines. I don't slice 'em and I've never taken one past 203. Next one I'll start to.check at 198°. Each piece of meat is different. I've had 5lb roasts done in 8 hrs, and a 4.5lb one take 11 hours. If it's an older freezer, they're bullet-proof, and if it's out of the direct sun, you should be good.

Outdoor-rated kegerator. Duh!

Yup! Benefits? Not sure. I read that on the Amazing Ribs site, years ago, and it has worked. I've never pulled one below 200. Drawbacks? Again, not sure. I've never had an issue. On the next one, I might check it at a lower temp, maybe 195, and see if it's tender enough. It wouldn't hurt my feelings if I could get finished earlier.

Nope. Same thing. Butt is top part of shoulder. Your problem is meat temp, I can guarantee it..

That could take 14 hrs, or more, at 225°- 270°. Try to go no bigger than 5 lbs. It may be tough to hold temps steady, with that setup that you linked.There is no substitute for a Slow n Sear. You could set up a couple of bricks, on the charcoal grate, (for indirect), light about 10-12 coals, when they're fully lit, place a chunk of hickory, or apple wood on top of it, then dump a chimney starter full of unlit charcoal on top of it. Close bottom vent about 1/2 and top vent about 1/4.That should get you in the ballpark of ~240° and hold for hours, depending on if you have a leaky kettle. Pan of water helps temp control and catches drippings. Good luck

Slow n Sear. It's the best accessory for a Weber kettle that was ever invented. Turns the kettle into a smoker. Here's the link. https://abcbarbecue.com/

London Broil. I'm experimenting with different recipes for the upcoming tailgate season. I have a couple that everyone seems to like, but I want to try something differently I'm sick of shelling out big-bucks for flank-steak. It can get pretty expensive, feeding the ES tailgate crowd! BTW, my tailgate grill? A 34 year old Weber Kettle. I just leave it out, when we go into the game, and hope that it's still there when we come back out. So far, it's always there after the game. Someone did kick it over one time, probably a pissed off Iggles fan!