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- #51 by BigDave83 on April 29, 2024, 06:30:44 PM
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I still wrap the top of buys when I take them out of the cooker, with foil because I usually forget to plastic it first. I still get the hole sin the foil that touched the meat, no matter what foil i use. Name brand or cheaper heavy duty foil or the regular thickness foil. But if I plastic then foil for the rest the foil is unharmed. So I am still thinking it is the reaction to the foil from the heat and salts in the rubs.
- #52 by pmillen on April 29, 2024, 06:28:48 PM
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The salad suggestion reminded me of the Brussels Sprout Salad.https://pelletfan.com/index.php?topic=42.msg76#msg76
- #53 by elenis on April 29, 2024, 03:09:45 PM
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I do broccoli salad that is a hit.Broccoli Salad3 cup mayonnaise1 cup sour cream1/2 cup sugar2 bunches broccoli, cut into small florets1 head cauliflower, cut into small florets1 cup chopped red onion2 cups shredded sharp Cheddar cheese6 ounces of bacon bitsWhat to DoIn a large bowl, combine mayonnaise, sour cream, and sugar; mix well. Add remaining ingredients; mix until well combined. Cover and chill at least 4 hours before serving, but way better if it is done the day before.Can add sunflower seeds or raisins to change it up.
- #54 by pmillen on April 29, 2024, 02:37:32 PM
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The last several things I've smoked have beed wrapped in aluminum foil. I've never had the development described in this thread so I went back to it.Any thoughts?
- #55 by pmillen on April 29, 2024, 01:56:49 PM
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Quote from: Bentley on April 25, 2024, 09:33:41 AMNow that's a review! I should have the Weber sent to you!That's very kind of you to say, Bentley, but I couldn't write a good smoker review. I can most easily talk and write about things I know and I don't know smokers/grills as well as you. You are certainly better equipped to write those performance reviews.
- #56 by pmillen on April 29, 2024, 01:25:09 PM
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Here's their home–
- #57 by pmillen on April 29, 2024, 10:55:18 AM
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A cheese ball and crackers is always popular and this serves a large group–1 8 oz. package cream cheese, softened1 teaspoon dijon-style mustard ½ teaspoon garlic powder1 cup pitted ripe olives, chopped 2 tablespoons white wine 2 cups shredded cheddar cheese 1/3 to ½ cup sunflower nuts2 tablespoons minced parsley (optional)BEAT cream cheese with mustard, garlic powder & wine until smooth.BEAT in olives, cheddar cheese & parsley.FORM into ball & wrap in waxed paper.CHILL.ROLL in sunflower nuts.
- #58 by Canadian John on April 29, 2024, 08:19:41 AM
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CORNBREAD. To be it's very best, must be done in cast iron of course.
- #59 by BigDave83 on April 29, 2024, 07:12:15 AM
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I think I would try steaming it or at least cut a portion off and try that.
- #60 by Kristin Meredith on April 29, 2024, 07:10:20 AM
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I did find this online: https://www.priceofmeat.com/25490/how-do-you-moisten-dry-cooked-meat/
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