Posts by silvercliff46

Ok You guys did a great job on spare ribs, and baby backs.    Now how about fall apart country ribs on the smoker????    I bake them in the oven with kraut and they come out that way.  There has to be a way to do...

Everthing came out great and everyone loved it.  The chicken was melt in your mouth good, tender and moist.  The "Bacon Explosion" aka "Fatty" ended up perfect.   I quit smoking the chicken a few degrees short of done,...

I seem to have been nominated by my church to be executive chef or all our church functions.  This entails everything from feasts to one dish stuff.  The one dish stuff is easy, but the feast stuff is hard.   Today I am...

Ya know, I got to agree with you........, what's that about.    Quote: Originally Posted by AJ Huff  I'm going to try this shake technique. I've tried baking soda with no success. I've tried fresh eggs and...

I have around 100 cookbooks dating back to the 1930's.  Some of the WWII cook books have some neat stuff in them.  There were a lot of shortages, and they tell you how to get around some of those shortages.   I...

I'm just a foodie, not a chef.  So I figured I wanted a good knife, but like you did not want to mortage my home for a knife.  I bought the Victorinox Fibrox Chef's Knife well over a dozen years...

I have some carbon steel butchering knives.  I only use them for butchering.  I sharpen before use.  I keep the steel close while working.  Wash throughly after, touch up as necessary, lightly oil with mineral...

I have a FoodSaver, and it works for me.  I can marinate in twenty minutes instead of 24 hours, so something must be happening in there????  I have tried freezing fish in water, and personally don't like it.  The...

I know what you mean about junk gadgits.  I hate them, and the drawers I have full of them!  Thanks for the link, ya gotta know it will end up in one of my drawers.

Thanks.., downloading and will check it out.  It may well have been posted previously, but I haven't been around that long???