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  1. BchrisL

    Todays Washington Post

    Foreign teams competing at Memphis in May Link
  2. BchrisL

    Stinky - story of an unplanned video

    ROTFLYAO :lol: :lol: :lol:
  3. BchrisL

    Well I lit the grill today also

    OK That's next on my list of new things to do on my grill, which I have never done before. It sure looks good!
  4. BchrisL

    Bacon Salt

    I just saw this I havn't tried it yet. They also have Hickory Salt. link
  5. BchrisL

    Generator

    That is true. So if V=IR then Watts = (IR)X(I) or I^2 R AC or DC. But with generators usually you don't worry about resistance, most things are rated in watts. So if you have a 2000 watt generator it should handle 33 60-watt light bulbs or 20 100-watt bulbs. BTY a 120 volt 60 watt light...
  6. BchrisL

    Mikey Cooks Lunch

    Looks good Mikey, way to go!
  7. BchrisL

    A Delicious Lunch Thanks to Mr. Wolf

    Many thanks to Larry Wolf for his posting of Fageeetahs! for giving me the idea and the thoughts to try grilling vegatables on the 'ol Char Broil. This was my basic setup. I rubbed the onions and the bell peppers with olive oil, and then sprinkled them with taco seasoning. There is one...
  8. BchrisL

    Fresh Pork

    :!: :!: :arrow: Never name anything you are going to have to slaughter.
  9. BchrisL

    Temps In The Rain

    +1 Amen Brother!
  10. BchrisL

    thoughts and prayers for a BBQ Buddy--UPDATE

    I am sorry to hear that. I hope he recovers soom.
  11. BchrisL

    Temps In The Rain

    This is a picture of the cooker. The thermometer is up on top near the center of the big chamber. I have to admit I was not there the whole time and perhaps the thermometer did indicate a slip in temps as the rain came down. I only know what was reported to me. :wink: I have to investigate...
  12. BchrisL

    Temps In The Rain

    Yes indeed. I thought I saw a Polder that had both an internal and external thermometer on the probe. I just can't remember where I saw it. I started to post a long discussion about the temps in a cooker and how things like grill height and air leakage affects them, but I decided to wait...
  13. BchrisL

    Temps In The Rain

    My son-in-law cooked some ribs last friday, just as a monster storm came through and it was raining steadily and most of the day. He was cooking on my old New Braunfels Hondo, an offset cooker. I told him the temps would go lower when the cooker got wet, but he didn't know just how slow the...
  14. BchrisL

    Iron Man

    Opening night was sold out in my area. So I went to see it the next Friday. We went to see it a theatre with a digital projector. What a difference in picture quality, it is really sharp and crisp, almost no noise in the black levels, and no grain to speak of. Oh, and the movie was good too...
  15. BchrisL

    help with ribs 3-2-1 method

    I continue to teach my son-in-law to cook. Last week we learned to trim spareribs St. Louis style and he learned the 3-1.5-.5 method of cooking ribs at 275F. I left him Friday night after we trimmed four racks and rubbed them down. Saturday was the cook. I heard they were really good. Next...
  16. BchrisL

    Time for a vacuum sealer

    Allied Kenco Sales There is a whole page at this site.
  17. BchrisL

    Time for a vacuum sealer

    I'll let you know when I use 'em :lol: :lol: :lol:
  18. BchrisL

    Time for a vacuum sealer

    So do I, I pulled out a bag in the freezer the other day labeled Hunks 'O Ham, Christmas 2002. :roll: :lol: :lol: :lol:
  19. BchrisL

    Ribs on Film

    Looks very good. :) Good video production as well. :wink:
  20. BchrisL

    When to add pellets?

    +1 :D :lol: :lol:
  21. BchrisL

    Fageeetahs!

    I couldn't take it any longer. I made some last night. Man those jalopano peppers really intensify when you grill them! Thanks for the idea. A picture is worth a thousand words. :D
  22. BchrisL

    Cool BGE Setup!

    Meanwhile.....right down the way that same day, the Dixie Bones Team was just pulling off a few slabs, slightly burned on the edges... :lol: :lol:
  23. BchrisL

    Chance at a Competiton

    The "sear" part of the process goes really fast, so you have to watch the temps closely. Also the temps keep rising a little after you pull the meat off, so try to anticipate this as well.
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