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    cooking, gardening and outdoors
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    Pit Boss

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saltair's Achievements

  1. I looked at the pictures again....Leave fat on and cook fat side up.
  2. Do you remove the fat layer or keep it on? If you leave it on cook fat side up or down? My 1st 4 lb. prime rib. Thanks!
  3. Panchango, was the "pop up timer" an accurate indicator when the breast reached 155F ?
  4. Nice looking job! Yup, my next bird will be a Spatchcock.
  5. Lucky Birthday Boy! Good Job, Looks good enough to eat!
  6. 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.
  7. saltair


    Enjoy, dam beavers.docx
  8. Thought I would share. TOMATO PIE (2)
  9. I just happened to be wearing my Kamado Guru shirt today and 2 people were curious wanting to know what a Kamado was.
  10. 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.
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