Regular Italian, fresh garden jalapeño sausage, and cheesy garlic.
And yes i washed my hands 100 times and still maxed myself trying to put my contacts in 3 hours after the jalapeño.
Today was preserved lemons, worcestshire sauce, fermented hot sauce and fermented ketchup.
Plus a whole sheet of recipes for other things!
Absolutely crazy fun way to spend a few hours on a random Wednesday
We love this guy but he’s not so smart sometimes
His mom is the dominant pyr(Posted her before) this guy got all the recessive genes and beat distemper!!
So, back in Feb 2020, right before shit hit the fan, I bought the RT-590. So, now over 6 years in, it’s still going strong, but I have the urge to upgrade.
I was wondering if any current/recent Flagship people have any sort of opinions on their purchase if they upgraded from an older model.
Also, is the 15% off the best I’ll find, or is waiting until spring a better option.
Thanks!
Kenji Strikes again.
https://www.seriouseats.com/seriously-meaty-turkey-burgers-recipe
You taste no eggplant, no anchovy…
Just… holy shit… and I used 93/7 and used extra anchovy and no marmite
Ever year, this weekend give or take, I have “brisket day” at our house. We buy an SRF gold brisket, I trim it up the night before, we make tallow out of the fat, and then I wake up at like 2:30 AM to get it on the smoker.
First year, brisket was done by 11, next year it wasn’t done until 4… this year it looks like we’re on pace for 1130-12 and the party isn’t until after 4.
I do the warm hold in the oven, or a cooler, and it always benefits from the long rest, it’s just like …. With a pork butt, I can gauge “oh throw it on at 7, it’ll be done around 5… this thing is 4x the size yet every google result is always “oh it’s going to be 1.25-1.5 hours per pound to be on the same side… and now my 15 lb (after trim weight) brisket cooks in like 8 hours.
What’s the deal?
Nailed it.
We all know that grilling/smoking has a tendency to be done with a few beverages (helps the fire skill set I’d imagine) and I’d imagine we all have done some really stupid things to ourselves during the process…
My 2
1)Happened a few weeks ago. We had a gorgeous day at the end of April, unseasonably warm, but the kind of weather you just want to set up the Weber, sit outside and smell charcoal. SO I got my chimney filled up, got the fire going and sat under the trees and let the dogs run around. About 30 minutes later the lump charcoal looked like it was ready to go, so I dumped the charcoal in and …. ‘oh shit two little coals fell onto the grass and it’s turning black” . My instincts kicked in and I went to stomp the fire out…. I was barefoot. I had a blister on one toe that hurt for 3 weeks as popped/healed and then the larger coal was pressed into my highly calloused heel and it burned into the callous and the callous flaked away for the next few weeks. I have to wear dress shoes and I walk about 12K steps a day at work, so the next few weeks were all moleskin bandages and Dr Scholl’s inserts.
The other, was when my gf had her sister visiting and we were making beer can chicken. I set everything up, and went inside to help with the sides. I had forgotten to clean my propane grill out for a bit, and as the chicken was dripping … it lit the grease/debris tray on fire. We ordered pizza and I still don’t hear the end of it at family events.
The first few days with this game were absolutely amazing. The gameplay, the graphics, etc…
Then as it has gone on, my patience is wearing thin.
This is the first Showcase mode I can’t beat due to the “steal a finisher” bullshit. I don’t’ like that I can’t’ unlock SCSA after buying the mega edition…
Community Creations - seems neutered, my favs don’t’ update any longer.
My GM is fun but you dont earn a lot of XP. My FAction is a money grab. The Ringisde pass would be fun if it was easier to get points in modes you want to play.
The gameplay and roster are second to none.
The cash grab is awful.
I threw a small rectangular griddle on my Weber Propane.
I I had shitty American cheese and Martin’s Potato Rolls.
I had a block of “free” “smash burgers blend” from when I bought my beef online. It was a 70/30 blend.
I have never had the crisp. I have never had the juiciness. I have never experienced burger heaven.
I haven’t eaten 2 double burgers in years. I wished she hadn’t finished hers.
HOLY SHIT does fat content matter.
When you pop the can you smell pickle brine immediately. It tastes like thinner, with no dill, end of the jar brine that some people (ahem, most of us) drink when the pickles are gone.
I’m an avid meat guy. I love smoking. Butts, briskets, whatever. I’ll smoke it all.
I was watching ( know he’s polarizing) Guga have 6 friends make steak for him and Babish made a homemade Chimi … I followed his on screen instructions…
Mind fucking blown.
I smoked a tri tip then seared…
The chimi cut thru everything and added so much herbage….
I never realized how crazy delicious it was with smoked beef.
In February of 2020 after months of hemming and hawing and internal debates, my girlfriend to me to “just spend the money and get a good one” … and I pulled the trigger on a RecTec 590.
Now over 6 years later, I’m about ready to pull the trigger on my next smoker and give the 590 to a neighbor who loves what we cook, but doesn’t have the money to buy a smoker of his own.
I was all about getting another RT after the love I had for this one, but I see horror stories of the customer service/quality being not what it once was due to the buyout…. Even their YT videos seems way too corporate anymore, and the amount of grills they are pushing seems insane from when I bought mine…
I see the CampChef Pro that people seem to like… I see Weber may have fixed a lot of the issues with the SmokeFire, and then I’m debating just saying “fuck it” and waiting until next year and buying a Yoder or something insane like that.
Whats the current consensus on pellet grills , getting a good piece of gear that will last 5-7 years and produce awesome food?