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Everything posted by danielc

  1. I saw this at Home Depot tonight. The price looks right but doesn't seem to be on the Maverick site http://www.homedepot.com/p/Maverick-Digital-Remote-Thermometer-with-2-High-Heat-Probes-HD-377/205493872 Anyone familiar with it? Thanks! Dan Sent from my iPad using Tapatalk
  2. Next time just buy whole fish, and fillets. Through the magic of video editing, everyone will think you are the master. Sent from my iPad using Tapatalk
  3. The video on this page show the devastation. And it's interesting to see how you have places with no fire in the middle of where the fire did go through. http://fw.to/wC7QveZ Sent from my iPad using Tapatalk
  4. What kind of chips? Just on the surface? If there are no holes and it's just a surface chip it shouldn't be a problem. If it's a big enough chip that it could affect the structural integrity then I'd be a bit more concerned.
  5. Thanks for sharing! And I'm sure Steve Siggins appreciates you calling him a pretty cook (sorry someone had to say it .
  6. Very amazing footage can be seen at This Link The second video is especially scary starting at around the 1min mark
  7. danielc

    Big News!

    Congrats Rak! First congrats on getting healthier, that's great news and definitely not easy....so kudos! And congrats on the new job! That's awesome! Looking forward to seeing the lifesize cutout of you at the Lowes display saying "I'm Rak....buy this....you won't regret it!"
  8. We just got back from http://www.carlisle-bay.com in Antigua. It was nice but not cheap. It's not specifically all inclusive but they offer all inclusive packages. It's good if you are looking for a more quiet resort on a private beach. It's not crowded which is nice but not a wild party place. Sent from my iPad using Tapatalk
  9. Looks like a winner to me! Sent from my iPad using Tapatalk
  10. Sent from my iPad using Tapatalk
  11. Mine no longer has sauerkraut for the hot dogs thinking of starting a picket line Ask. Here I think they keep it in single serving containers in the fridge behind the counter.
  12. Great job Baker Bosco! Sent from my iPad using Tapatalk
  13. 131 is safe. At or below 126.1 is unsafe. http://www.douglasbaldwin.com/sous-vide.html#Safety_Background Interesting, thx! Yes I was thinking 140
  14. Very generous offer. Tempted but would probably cost a bunch to mail to Canada. Sent from my iPhone using Tapatalk
  15. Looks good but don't you worry about bad stuff growing on or in the meat so long at such a low temp? I realize the seat will kill stuff where it hits but it's had to sear everywhere and not inside the meat if there are any punctures or anything like that in the meat. Maybe I'm just paranoid. Sent from my iPhone using Tapatalk
  16. Thanks for all the feedback guys! Definitely somethings g to try! Sent from my iPhone using Tapatalk
  17. I saw it today and it is well made. If it was made of stainless steel it would be tempting but for the price I don't want to worry about rust. I do find it odd that their top vent doesn't seem to slide. There is the fine adjustment like the kj or bge but if you need more air flow than that you have to open it fully. I guess above a certain temp you will need to rely on lower vent adjustments. Sent from my iPad using Tapatalk
  18. Usually I will buy meat in a larger pack and vacuum seal and freeze it in smaller bunches for later. I have been wondering what would Ltd happen if I put the rub on the meat before sealing it up and freezing it. Would it absorb more into the meat that way? I realize that once the meat is frozen not much will happen, but you could set it in the fridge overnight before freezing. And also when thawing it would be seasoning at the same time. But would or could it have any negative effects on the meat? You see this done in the frozen foods section all the time but I don't know if they do anything special to it first because of the freezing, Has anyone tried this before? Just curious about your comments. Thanks! Dan Sent from my iPad using Tapatalk
  19. Interesting product. But they say it is resistant to wind, and really light. To me that is scary...a gust of wind comes along and blows the light balls of fire all over the forest?
  20. Did you get a piece of felt behind the starter door hinge? If not vision can send you one which can help, that is a common gap problem. To know if the starter door is an issue, an easy test is to just take a piece of heavy duty foil and put it between the starter door and the kamado to block it from back.
  21. Saw frenched pork loin rack roast in the flyer at Longos which looked good so we decided to put that on the menu for tonight. Injected it with cumin spiced apple sauce and seasoned the outside with rub and threw it on the grill with applewood smoke at around 265F. About 3 hrs later it was ready. Quickly threw some asparagus on the grill too. Turned out great and quite juicy for loin.
  22. Assuming you mean they are angle upward as you get closer to the grill but angle down from the grill outwards....ie /O\ then that is normal, at least a little bit. I was concerned about it at first, but it's never really caused an issue for me. I don't know if it's on purpose to encourage rain and stuff to run off more...or just a bad design, SOme people have bent the rods a bit to level it off but I never bothered.
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