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saltair

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    98

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Profile Information

  • Gender
    Male
  • Location:
    Delaware
  • Interests
    cooking, gardening and outdoors
  • Grill
    Pit Boss

Recent Profile Visitors

655 profile views
  1. saltair started following I’m really starting to figure out this pit boss., Prime Rib, Another Simple Spatchcocked Bird... and and 7 others
  2. saltair
    Panchango, was the "pop up timer" an accurate indicator when the breast reached 155F ?
  3.    Panchango reacted to a post in a topic: Another Simple Spatchcocked Bird...
  4. saltair
    Awesome looking bird! Well done
  5. saltair
    Excellent job, guys
  6.    Big Biscuit reacted to a post in a topic: My Spatchcocked Turkey.
  7. saltair
    Nice looking job! Yup, my next bird will be a Spatchcock.
  8. saltair
    Excellent job!
  9. saltair
    Lucky Birthday Boy! Good Job, Looks good enough to eat!
  10. saltair
    My mother did the same thing on Sunday. After Church everyone would eat dinner and she would leave the food on the stove for supper, Except anything that had Mayonnaise in it.
  11.    prowe reacted to a post in a topic: DAM BEAVERS
  12.    daninpd reacted to a post in a topic: DAM BEAVERS
  13.    Billy Grills reacted to a post in a topic: DAM BEAVERS
  14.    saltair reacted to a post in a topic: Kamado Guru T-Shirts
  15.    KismetKamado reacted to a post in a topic: Kamado Guru T-Shirts
  16. saltair

    DAM BEAVERS

    saltair posted a topic in The Cooler

    Enjoy, dam beavers.docx
  17. saltair
    Thought I would share. TOMATO PIE (2)
  18. saltair
    I just happened to be wearing my Kamado Guru shirt today and 2 people were curious wanting to know what a Kamado was.
  19. saltair
    Personally, having grown up on the farm, I would taste a small portion of the meat as I was cutting it of the bone to make Chili as Chasdev mentioned above. You killed any bacteria when you cooked it and putting it in tupperware will help to protect the meat. IF it was left out for more than 12 hours I would reconsider. Pork goes in the trash.
  20. saltair
    Darn, that looks good!
  21. saltair
    The shirts I ordered were fine.
  22. saltair
    Welcome to The Forum and I would do a low and slow burn just to season the new kamado.
  23. saltair
    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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