Recent content by Oz

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  1. O

    Chicken, I certainly love it.

    Brian, fine looking chicken there. What are you cooking on? The cameras angle makes it look like a football field. That little man looks like he's ready for a hot dog!
  2. O

    Chuckie and Butts

    Witt, how long did the chuck take to finish up? Good looking Grub!
  3. O

    Frog Legs

    We usually light dust with flour and Everglades seasoning then saute. They dry out quickly if cooked too long.
  4. O

    Easter Sausage 11

    Nice job Dave
  5. O

    Some food Ii've done recently

    12hours notice! I say you did quite well. Way to go.
  6. O

    Maverick ET-73 Mods

    This is what you want. http://www.instructables.com/id/Increas ... ermometer/
  7. O

    Where do you get your meat?

    Restaurant Depot, Sam's and Sysco.
  8. O

    Thermometers - Remote or Others

    Maverick
  9. O

    Pizza Night

    Larry, you have got those pies down. Do the flatbreads burn on the bottom, or do you move them off the coals and do the toppings indirect?
  10. O

    Smoking a Turkey Breast

    325degrees cooker and an internal of 160degree for poultry (breast) works best for me. Crisp skin and moist meat.
  11. O

    Check out My Butt(s) & Stuffed Jalapeno's

    Tim, good job!
  12. O

    Butter Ball arrives!

    Congratulations! She's a beauty
  13. O

    halibut

    Visited your fine state a few years ago and fished out of Homer. Caught a bunch of those guys and had them packed and shipped home right at the dock. Very Cool!
  14. O

    Independence Day

    Shows what I know. Cold water shrimp?
  15. O

    Royal Oak Briquettes

    Publix store brand lump down here. Low ash, good aroma, no trash and no pops and bangs like Cowboy. My bag of Stubb's briquettes are distributed by Cowboy Charcoal LLC of Tennessee! Is that the same company that produces Cowboy lump?
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