I purchased a 3-pack at Costco about 10 years ago. One of these days the first one will wear out and I'll use the second one ...Thanks. Didn't know there was such an animal!
I purchased a 3-pack at Costco about 10 years ago. One of these days the first one will wear out and I'll use the second one ...Thanks. Didn't know there was such an animal!
Since you were all so helpful, let me ask if you were going to buy a gas grill, which would you choose? Bear in mind that we rarely grill, there are normally only two of us, I don't want to spend a lot and I don't need a lot of bells and whistles. I see that prices on various brands vary widely and the "name" brands are really high. Is there a good store brand that would do the job? Thanks.
great dish one of my favs - simple but great tasting - sometimes i put a sardine in thereWe only eat out for special occasions with a group of friends. We enjoy being able to converse without any need to cook or serve. Still, it rankles me to spend $25-30 on dishes that I could make for $5.* There are many reasons we rarely eat out but some, in no particular order, are: the prices of the food, the prices of wine, the quality, the food, being pressured to finish and leave the table, the ability to talk and hear people talking, concerns about the kitchen staff and concerns about health and cleanliness in the kitchen.
* An example: One of my favorite pasta dishes is linguine aglio e olio (linguine with garlic and oil). I enjoy this simple dish. We went to one of the local Italian restaurants and it was on the menu for $22.95. I could make a bathtub full of that dish for that amount! (Serves me right for going out for Italian food. It is like a postman going for a walk on his day off.)
nice bark and smoke ring
Ditto!one of my habits is to read a bunch of recipes and cobble together one that uses what I like from various recipes.
We found an airbnb out in Paso for about the same price as a hotel room so we hit the grocery store for supplies. Last night was marinated tri-tip, baked taters and a caesar salad. Marinated the TT in my favorite Mcormicks Brazilian Steakhouse marinade. The TT was only $5.99/lb and was beautiful, and to die for. Wished we would have had a charcoal grill but the Weber gasser turned out to be a close second for sure! We have enough leftover to make a 2nd meal as well on this thing.
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I was happily surprised at the price compared to all the other cuts in the meat market which were going for north of $14/lb. Even back home its normally priced at $9/lb but I can quite often find it in the WooHoo bin as many folks just don't know how to cook it or what to do with it. Even our traveling BFF's really didn't know how to cook it but were swooning last night. Our airbnb even came equipped with very nice ThermoPro digital meat thermometer which certainly came in handy to make sure I got the (really) thick portion at least close to medium! LOLOne of the few things that's cheap in CA. Looks great. Here, Wegman's wants $15.99/lb.
The TT was only $5.99/lb and was beautiful, and to die for.
Sounds like electric smokers have improved. I had one about 25 years ago and there was no way I could keep the temperature in the 225-250 range. I eventually moved on to the WSM that I still use.So... I put in a fermentation fridge in my room. That means sausage. I am on whole meats right now, Capicola, lonzino. I have made italian sausage, and breakfast patties, and I finally bought a smoker because? Smoked sausage. Landjaeger is the big goal.
Some of you will cringe, but I hate the idea of pellets, and want to focus on the meat, not running the smoker as I get going. So I went electric for my FIRST smoker. I found out at 11:30 today that it was in 2 days early. Ribs were thawing in the sink by 11:37. I had to run to town for it after some other appointments. I put it together and got it seasoned and ready to go by 3:50. More time would have been better, but for an unplanned smoking it was damn fine.
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I have a 12 yo charcoal smoker, and it's harder-n-heck to keep a consistently good temperature, and its shape makes it difficult to get things in-n-out. It's only real plus is that it was cheap.Sounds like electric smokers have improved. I had one about 25 years ago and there was no way I could keep the temperature in the 225-250 range. I eventually moved on to the WSM that I still use.
My son has a Traeger pellet smoker. It's great for long overnight smokes as it's a set-it-and-forget-it smoker. However, IMO, the smoke flavor is not as good as what you get with a traditional charcoal or wood smoker. A little less flavor, but a lot less work!!!I have a 12 yo charcoal smoker, and it's harder-n-heck to keep a consistently good temperature, and its shape makes it difficult to get things in-n-out. It's only real plus is that it was cheap.
My younger son just purchased a pellet grill/smoker, and I'm leaning in that direction when I replace this one. Or an electric. The current smoker is rusty, but not rusted through, so I've been hanging on.
I have to know what you mean by bought secretly.The one I bought secretly years ago from Cookshack keeps the temp at what I set it within 2 or 3 degrees of set point. That's measured by it and also by a temp probe at the outlet. Does a fine job. Not inexpensive
I had a little chief smoker years ago. It worked great for smoked salmon, but the walls were as thick as a few layers of 'tin' foil and I am pretty sure it was on or off, no temp settings. This one is constructed like a fridge. Probably only an inch of insulation, but it is pretty good at holding temps. It turns off at the set temperature and overshoots by some before the element cools down, but it keeps the meat in the range you are aiming for and that is what matters.Sounds like electric smokers have improved. I had one about 25 years ago and there was no way I could keep the temperature in the 225-250 range. I eventually moved on to the WSM that I still use.
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