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About saltair

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    cooking, gardening and outdoors
  • Grill
    Pit Boss

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  1. Kamado Guru T-Shirts

    The shirts I ordered were fine.
  2. New Pit Boss Owner

    Welcome to The Forum and I would do a low and slow burn just to season the new kamado.
  3. 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.

    Beautiful Bird! I'd be a Happy Camper if my bird ended up looking like that. Well Done, John

    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...
  6. Pyrex on a cooking stone?

    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.

    Going to Rub it first?
  8. Beef ribs

    Nice Job, Aussie Joe
  9. Pyrex on a cooking stone?

    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
  10. 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?
  11. Pennsylvania Dutch breakfast

    Hog killing season is almost upon us here in Delaware but Scrapple is always in season.
  12. Pyrex on a cooking stone?

    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.
  13. 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.
  14. Kick Ash Basket - Worth Buying?

    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.
  15. Pennsylvania Dutch breakfast

    Shortyque, how was your vacation in Oceanview, Delaware? Did you try the scrapple? Apple Scrapple Festival - Bridgeville, Delaware