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Posts posted by Panchango

  1. I haven't been doing much with the kamado, but did smoke a couple of pork picnics yesterday.  Before trimming they were both about 8lbs each.  Seasoned with John Henry's Texas Pig Rub over night, then smoked at 250F for just under 12 hours until probe tender.  I used wild black cherry and beech wood (both from my yard) for the smoke.  Wrapped in foil and let rest in a towel lined cooler for about 2 hours.  Only snuck a taste last night but was pretty darned good.  Enjoy your day.


  2. I wouldn't let the slight price difference steer your shopping.  These can be lifetime purchases if maintained correctly.  Regardless of which you choose, I would look at the features you want, the warranty, and then the price.  Ceramic grills do break and replacing fire boxes can be expensive.  Good warranty and support go a long way.





  3. Last August, we rescued a very high strung scaredy-cat of a chubby senior Chihuahua named Chico.  In 6 months, he has come a long way but still barks and growls at me when he hears my footsteps and asks to be picked up as well while growling at me.  To say the least he has some issues, but who knows what he went through in his previous life.  He is finally settling in to a routine here and feeling more comfortable.  I just need him to not be afraid of the neighbor's cat...



  4. 3 hours ago, NVRider said:

    I used to own a photography studio back in the 80s. Your picture looks like a staged product shot that I spent $$$ on in commercial photo classes. The glistening oil reflection off the steak is perfect! You could not have photo shopped the flames in any better to emphasize the point you want to make 'selling' your product. Well done!

    Cameras certainly have come along way.


    Thanks.  I wish I could take credit, but it was all my cellphone.  I just pressed the button. :)

  5. The grocery had London Broil /Top Round on special last week ($2.59 lb), so I grabbed two of them.  I hit it with the Jaccard tenderizer and marinated it for about 48 hours.


    Tonight was a balmy 15F/-9C with 25 mph sustained winds(after waking up to 3F/-16C) .  It was cold enough that I had to break out the bomber jacket.


    It took just a few minutes per side between 400 and 450F for a nice rare steak.  Cut thinly across the grain and enjoyed it with some smashed potatoes and seared greens..


    Enjoy your night.





  6. 5 hours ago, freddyjbbq said:

    Youre looking at it all wrong, they should’ve lost to the bears the week before but got extremely lucky & got to play one more week


    Oh I completely understand that.  In my opinion, they shouldn't have even made the post season.


    They did and I am thankful I got to see them in the wild card game and the loss to the Saints.


    This isn't animosity like it is towards the Cowboys...  Just more mild disappointment than anything.

  7. 4 minutes ago, BURGER MEISTER said:



    Nuh uh, I spent my whole working career in those kinds of conditions.   Doing various tasks (climbing poles, moving snow etc.). It ain't always grilling season at my house.  I don't mind snow, rain or heat but when you mix in 30+ mph winds, I'll be indoors curled up next to the fire in my recliner.:woot:

    The funny thing is that I lived a short time in Clackamas, Or and I was colder there than I ever am here.  Something about the winds off the gorge that just went right through me.  It was cool having flowers on the trees through Thanksgiving, but the rainy season was miserable...

  8. 1 hour ago, benthemayor said:

    From Quebec city,


    You don't have to worry about it!

    Hah... I was going to say wear a jacket but that is barely below freezing.  Monday isn't going to be fun at 15f.  I have a couple chihuahuas so I have to clear the snow so they can do their business.  While outside, I dragged the junior out and did a nice rib steak.  It was about 10F/-12c with 40 mph winds.  If I remember correctly, we got over 2 feet of snow on this one.


    I did modify my starting technique and closed the lid and removed the top vent and had the bottom wide open.  It was mostly to keep the snow out more than anything else.  It is always grilling season.







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