BURGER MEISTER

Keeper ya got the mental juices flowing with the cardboard tube. Yelled at my wife in the other room and asked her if she emptied any ribbon spools this Xmas, I'd like to check out the empty spools. She said she had just thrown some in the recycle bin yesterday. Went to the garage and rummaged around and found 4 that were a perfect fit. And plastic to boot. Gives the cable a gentle wrap around about a 3" diameter and then rubber band around the middle. Been storing them in a rubbermaid bin all jumbled up but now, I HAVE ORGANIZATION!!! Thanks Keeperoftheflame.

I do wish somebody had a good way to store probes but I don't particularly want them swinging in the wind on the fridge door and my fridge sits back in a cabinet so hanging on the side is out. Good idea though. Anybody got any ideas?

Isn't Lyft sorta like Uber? Start-up status?

New Barbie coming out this year for Christmas. Divorce Barbie........ comes with all of Ken's stuff too.

Nice looking wings. Our Costco doesn't carry 3-pack. Just one big bag. 3-pack sounds handier. Guess we're fortunate they don't sell them in the 100 lb. pack.

I second the Oxo tongs.

I have done about 10 briskets in my past and I can honestly say that only about 1/2 turned out to my expectations. Of those 1/2 that turned out less than stellar were just dry and needed aujus to make them edible for French dips.

Sometimes the simplest solution is the easiest.

I finally got the back wall and table finished. Fulfills my needs now. If I do another one in the near future, it will be at least a 20x20 for an true "outdoor kitchen". Pic looks a little askew because I cropped it to fill the frame.

Could the holes in the grate be drilled out to accommodate the protrusions on the divider itself?

Many municipalities are going to HDPE for their drinking water supplies. The components should be the same for all HDPE products. Virtually indestructible and easy to connect together. I tried to poke a backhoe bucket tooth through a 4" piece one time. I did it.........finally, but the next day, the ones that failed to penetrate, were back in their original form. Good stuff.

Very nice. That oughta wake up the ol' taste buds.

Apparently no one wants to stick their neck out on this one. But I'm a fool by heart so here goes. My 12 # took about 3 hours but I honestly did not hold the temp at 350 like I thought it should be so if you go by that, 375 I would allow on a 16# bird, probably around 3hrs 20 minutes, but I usually go by temp vs time. So we eat when the meat tells us.

Have done one 14# bird and it was really good. Just be sure you get the forks snug into the bird and tighten the wing nuts down. 20 years ago I coulda tightened them sufficiently with fingers but time has taken it's toll and I did not use pliers to tighten and when I opened the lid 2 hours later to check temp, it was sorta flopping and one set of forks had backed off. Lesson learned.