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I have built 8 to date. This is the best so far. I don't sell them, except when I am done with the old one I will sell it to someone to recoup a little of the money tied up in the unit to build the next unit. This one is about $22K as it sits now. With the Harley Softtail Crossbones up on...

Slowly it becomes recognized as something to put fire to food! Stay tuned in….. she leaves for the powder coater next week and I begin the trailer she will rest on… complete with dutch oven clam shell and all the trimmings! 'til we talk again, do a project the temperature...

This is the pictures of the build on my rig. Should give you what you were looking for as far as how. I did not realize how much never came back after the crash. The time came that it had to be done! The scraps and pieces laying about….. a perfectly good welder with some time… and the dream...

Ok you asked... this is a small one I designed. This is for my deck. I do fully engineer the units. So the reverse flow is designed to efficiently transfer the Infrared from the gas stream to the metal heat plate. Had some metal sitting around and decided to design out another reverse flow...

Tour of the Rig Continued The rack goes all the way around the firebox. Lots of things can be stored under there. Mostly my welding gloves for handling stuff that is hot. This shows off her twin 55K btu commercial propane two eye range. I love appliances! And she has got a...

Don't know if I ever posted the rig, when the MIL got sick things kind of went nuts. I have cooked on her a lot now. I am ready to contest with her. With the smoker trailer back from powder coat I thought I would give a little tour of the unit. Even though it still has some work to be...

Best Place to start is your local health department. They will have the local requirements for the business. Then you need the demographic study. What is the market segment you are going after? Then pencil the numbers into it. Add how much you need to make each month to make it work...

Welcome from Grand Junction

Saltiness can be controlled by time... but depth of penetration suffers with the time method. You can adjust the amount of salt in a brine, but rate of osmosis suffers. Best to use what we call freshening in the curing world. Placing the breasts in ice water for a specific period of time...

Little pan in a big pan works well..... Steel bowl over a pan of boiling water works well.

Very nice!!!

I support the making of stock.. just prefer soup... but stock... it is good for kitties!:lol:

And so it is we come once again to the end of the Turkey's life in our reefer. That is correct folks… if it is still in there tomorrow morning you will be exceeding the recommended safe storage time limit in a commercial cooler. (And you home unit is probably not as good, so you're running the...

Love pandora, been a member for years... one of the few places that can take you through all the Jazz genre

I assume you are in the UK? Try and find Chianti Classico, like San Felice or similar, you might track down a Cline Zinefendal if you can, another choice would be a Barbero.

Fettucini al' Alfredo of Rome, as passed to Gene Leone by Alfredo himself. And received by me through the book Leone's Italian Cookbook, an old book based on Mama Leone's original resto in NY, NY. You will need a decent quality Fettucini... I would suggest the stuff in the plastic packaging...

Fettucini Alfredo with a good crusty bread and decent bottle of Chianti should work. Simple and elegant.. Has to be done correctly.. Pasta, butter, a little piece of parmesan reggiano, and you should be all set. Jeeze don't ruin it with freakin cream!

Go to one whole egg and one yolk. Add another half cup of oil. That will fix it.

can you post your recipe and methodology? Make it a little easier to see what is wrong.

That is there Triply Clad stainless series. Walmart and Sears are the best pricing I have seen on that series. 125west.com has it Tramontina Triply Clad

Both Sam's Club and Costco have been carrying them. Disclosure, I help out at cooking.com, which also carrys a lot of it: Tramontina Cookware

I use the tramontina in the professional kitchen... there straight stainless steel is one of the few I have found that can take the commercial kitchen environment. Love the stuff

In the catering kitchen I would do that... However, for these "how to" pictorials I like them seperate. My main audience is 48 to 70 year old trying to do new things.... so the seperate bowls help them "see" each ingredient. Doing this type of writing you are not going for speed, you want...

Pick up A Good Year if you get a chance... decent film.