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Baby Back Maniac

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Baby Back Maniac last won the day on February 24 2017

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  1. That was a fantastic first video. I think the only suggestion I would make is to try to get a microphone closer to your face when you are standing away from the camera. I finally broke down and bought a wireless lav mic. Not only does it keep the audio consistent but it also takes out alot of the ambient noise. Congratulations.
  2. Interesting. Yeah, I know a guy who sells a fantastic rub and it didn't seem worth the trouble after he explained it all to me. He doesn't have the same social media presence as you though.
  3. Nice cook, John. I still think it's cool you are selling your own rubs now.
  4. Thanks alot! :-) Unfortunately I didn't see anything there that day. That doesn't mean it doesn't exist but I didn't see it. Similarly there is apparently a metal heat diffuser I didn't see for indirect cooking. Looking back there are several questions like that I would have asked had I had more time to prepare but this was definitely an off the cuff thing. Thank you! Yeah, they did a good job with it.
  5. A couple weeks ago, I got a chance to interview Nick from Blaze cookers. He gave me a walk through of the Blaze kamado. Nick is the guy who was in the tannerite video. He's a funny guy who sounds like a southern Baptist preacher or politician when he talks. I know you guys are probably all familiar with the cooker but I thought it might be fun to see a walk through of a clean one. lol. https://youtu.be/aiq729NvmOM
  6. I'm just now seeing this. Mine will use the green cylinders. It just wasn't the easiest thing to screw in. $900 is a great deal. I don't think the Summits are moving as fast as expected so I'm hearing about more and more deals like this. Hopefully Weber will get the hint and lower the price so more people will be able to afford it. Congratulations!
  7. No, not really...but more known than I've ever been. lol. Thanks for watching.
  8. LOL, thanks. I sorta can't believe anything that has happened with all this, but it's fun.
  9. Thank you very much...and I know exactly what you mean about some people being readers and some being watchers.
  10. Hey Charles, Hope you are doing well, my friend. Yes, it's sitting in a box on my counter. They are sending a tech out to install it. I could have done it myself but at least this way if there is an issue (related or otherwise), it's all in their court. I'll report back but I anticipate this is the end of it. I'm tired of talking about it all and ready to go back to business as usual so this was a nice bookend that wraps up several issues I've been dealing with. Looking forward to 2018.
  11. I wanted to share this video with you guys but first say, Youtube is crazy. 2 years ago, I was literally googling "How do I record video with my DSLR?" and "What is final cut pro?" and yesterday I got a call from the president of Weber regarding some of the issues I've been having with my grills. It's fun but nuts. Anyways, here's the video about it if you guys are interested.
  12. Hi, Welcome to the group. Unfortunately all the red one's I've seem have turned pink over time. You may want to stick to black. Also, the rust issues that really get you are internal because the Akron catches water in the rain. It's a great cooker but it's not a lifetime grill. I have a friend who keeps his in his garage and it barely shows any signs of wear after a long time of owning it. I have another friend who lives in Hong Kong near the ocean and after 2 years, he is starting to think about replacing it. It really boils down to keeping it out of the elements.
  13. Yep, the biggest factor in being successful is location. Crappy restaurants can last forever in good locations and great restaurants go under all the time because they are in the wrong place. The really good restaurants spend a ton of time and money to find the right locations and the ones that go under lease the place that is already built out (because the previous place failed) in order to "save money." Ironically, if you want to know a good location for a restaurant, a general rule of thumb is find a McDonalds. They have a reputation for doing the research so there is a really good chance that's a great spot (if you are just curious what a good spot looks like.)
  14. Yeah, the last time we did this experiment, we found that to be the case as well. I think what matters a lot is the quality of meat to begin with. Leaner cuts in my experience benefit from wrapping because it helps with moisture. The really good prime meats don't need it.
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