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coast2coast

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  • Location:
    Gloucester, VA

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  1. Well I ordered the kindle edition and my debit card was charged $2.18, so for me it was not free You have to order it during the free promotion when the price is $0. If you wait until it goes off of promotion then there is a charge. It will be clearly stated just above the button you click to purchase. The price today is $1.99, not free. Usually, Amazon's free promotions are for a limited time and you have to double check the price before ordering. Perhaps Amazon will refund you if you want to return it.
  2. No, you don't, look again. The Kindle purchase price currently is $0.00. You can also read for free with Kindle Unlimited.
  3. Free for now- I have not read it, so no promises Smoker Recipes: Essential TOP 51 Smoking Meat Recipes that Will Make you Cook Like a Pro http://www.amazon.com/Smoker-Recipes-Essential-Smoking-Kitchen-ebook/dp/B01617WLW0
  4. You are really missing the boat here. Fish sauce does stink in its natural state, but that smell disappears when mixed into food. I use it a lot in all kinds of soups and stews, even chili and spaghetti sauce. It just adds that extra depth of taste (umami) that is hard to get any other way.
  5. This is how it works: You do something wrong. She gets mad. You apologize. She does something wrong. You get mad. She gets mad. You apologize.
  6. Check Lowes, they usually have one on the floor assembled.
  7. I have that grill, I use it exclusively at home. The barbecue box came with mine and worked well enough, but it rusted out fairly quickly. If you clean the insides after cooking better than I do it would probably last longer. I have the 2 burner cast iron griddle that works really well for large quantities of hamburgers, pancakes, eggs, bacon, etc. if you have a crowd to feed. Those burners are great for boiling water far more quickly than my electric cooktop inside. It sits on my deck just outside of my kitchen door and I use it in preference to the inside cooktop when I have crabs to steam, corn to boil, etc. The burners are fairly far from the cooking grate, so if it's windy outside that will affect cooking time. I position mine at home so that it's shielded by the house from most wind, and it works fine that way. I don't have a point of reference for other large propane grills since the only gas grill I own besides this one is a small Weber Q120, which is great for quick cooks since there are just 2 of us at home. I tend to use that for quickly grilling up something on the spur of the moment rather than the Big Gas Grill, but with your one burner griddle it could work well for that as well as for bigger cooks. With the big gas grill, the Weber, and the Acorn I can cook anything outside that I could do inside, quicker and with better flavor.
  8. Well, that's 2 minutes and 40 seconds I'll never get back.
  9. Yes, the Tender Quick has the nitrates and nitrites used for curing the meat, and it gives the meat that pink color. You can use any cut you like, so if you prefer your corned beef leaner, chose a leaner cut to start with. I do have a cheap ($30) Harbor Freight slicer, it's no great shakes but it will produce thin slices (slowly!). Another trick to thinner slices is to refrigerate the meat overnight before slicing. You can cut it with a knife, it does not have to be paper thin. If you want corned beef you can just boil it, roast it in the oven, or pressure cook it - any way you would cook it if you bought it from the store. It's good to "test fry" a small piece before cooking to see if it's too salty. If it is, just soak it in water to remove some of the salt. For pastrami, coat it with a black pepper, garlic powder, and coriander powder rub after rinsing, let it sit overnight, then smoke it to an IT of 185 or 190. Then refrigerate overnight and slice thinly.
  10. If anyone else is making their own Corned Beef for St, Patrick's Day, it's time to start curing the beef! You can use brisket, or just about any cut of beef. I'm using a 2 1/2 lb chuck roast this year. I use a quick and simple "dry cure" recipe and it yields good results for me. For the cure use the following quantities for EACH pound of beef (weigh it!). Since my cut is 2 1/2 lbs I'm using 2 1/2 times the quantities below for my cure: Per pound: 1 tablespoon Morton Tender Quick® curing salt 1 tablespoon pickling spices 1 teaspoon brown sugar 1 teaspoon garlic powder Rub the meat with everything but the pickling spices, being sure not to lose any rub. I rub it on a plate so any cure that falls off can be recovered and added to the bag for curing. Put the beef in a vacuum sealer bag, or a ziplock bag with the air squeezed out. Spread the pickling spices on the beef 1/2 on each side before sealing. Seal it up, refrigerate, and then turn over each day while curing. Cure for 2 weeks or more, if it's a thicker cut cure a few days longer, it will not hurt anything. After curing, rinse off the cure and pickling spices, then cook it any way you normally cook corned beef. You can also make pastrami by rubbing the cured corned beef with a black pepper, coriander, and garlic rub and then smoking it. I have made this for both corned beef and for pastrami and I like the results.
  11. I always carry a Victorinox Swiss Army Knife and believe it or not, the saw blade on it will cut through a ham bone like butter.
  12. I don't know anything about it, but it's free: http://www.amazon.com/How-To-Cook-Restaurant-Quality-Burgers-ebook/dp/B00LYKHRF6
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