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saltair
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The shirts I ordered were fine.
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Welcome to The Forum and I would do a low and slow burn just to season the new kamado.
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Nice looking Jerky, I used to cut up partially frozen London Broil that I buy on sale and put it in a Nesco dehydrater. Took it out after it was just barely limp and put it in sandwich bags or vacuum seal it. After it rested for a couple days in the fridge it would retain its moisture just a bit. I used both a dry and wet rub. Had better luck with the wet rub. Keep us informed.
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Beautiful Bird! I'd be a Happy Camper if my bird ended up looking like that. Well Done, John
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Along with the salt do you think Paprika, Pepper, thyme, onion and garlic powder will make a difference in the crispness? I think I would have to Stare & Compare the chicken. Some with and some without the extra spices. Keep us updated...
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Like your setup, K'man. I just received my Kick Ash Basket and a 13" diameter x 1" deep catch pan which should go perfect with my vegetable grill grid. Like your picture above it will provide better heat and smoke penetration. I seem to have a Hot spot on the left side of the grill even when I light the lump in the center. A nice meatloaf will definitely find the hot spot.
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Going to Rub it first?
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Nice Job, Aussie Joe
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Good, Bad or indifferent I went with Mrs. Anderson's baking dish. Can always use it in the oven. https://www.thespruce.com/best-casserole-dishes-4077045
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I have been trying to find a way for crispy chicken skin without over cooking the bird or burning the skin. On my next chicken cook I am going to apply Cornstarch to the rub. I would think the skin should be as dry as possible and placed in the refrigerator for a few hours uncovered, especially if brined. I may or may not rub butter under the skin but am still considering how much cornstarch to mix with the rub....any suggestions?
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Hog killing season is almost upon us here in Delaware but Scrapple is always in season.
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Thanks guys, I want a pan that can breath in the smoke and hold the pan drippings in the bottom of the pan. I would like to keep the meatloaf above the pan it is cooked in to keep from having a soggy bottom meatloaf. Did I say soggy bottom meatloaf....I grew up eating this.
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I have no plans of ever doing this but I'm just curious, Has anyone ever used a PYREX dish on a cooking stone or on spacers above a cooking stone? Also, when would you use spacers between the stone and a pan, cookie sheet, etc. Thinking about doing a meatloaf and was just wondering.
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Kick Ash Basket - Worth Buying?
saltair replied to BigRed24's topic in Accessories & Product Reviews
Just received the Kick Ash Basket for my Pit Boss K22 and it has a nice fit and is Heavy duty. Should last for years. I did remove the original bottom grate which should allow for higher temps. and less ash buildup. -
Shortyque, how was your vacation in Oceanview, Delaware? Did you try the scrapple? Apple Scrapple Festival - Bridgeville, Delaware
