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Old 08-08-2018, 03:57 AM   #41
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It was about 15 years ago when I was reading The Wall Street Journal, and I started laughing out loud. Mrs. T looked over at me and asked what I was reading that was so funny in that paper. It was in November, around the time of the deep fried turkey craze. They ran an article about how many people, mostly guys, set their houses on fire in the process. The firefighters they interviewed had some pretty good stories. I still have the image in my mind about the guy who didn't allow for how much hot oil the turkey would displace, and immediately sent flames up the side of his two story house when he put the turkey in the pot, spilling hot oil on the burner.
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Old 08-08-2018, 04:54 AM   #42
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It was about 15 years ago when I was reading The Wall Street Journal, and I started laughing out loud. Mrs. T looked over at me and asked what I was reading that was so funny in that paper. It was in November, around the time of the deep fried turkey craze. They ran an article about how many people, mostly guys, set their houses on fire in the process. The firefighters they interviewed had some pretty good stories. I still have the image in my mind about the guy who didn't allow for how much hot oil the turkey would displace, and immediately sent flames up the side of his two story house when he put the turkey in the pot, spilling hot oil on the burner.
You just can't fix stupid!
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Old 08-08-2018, 11:45 AM   #43
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Originally Posted by tenspeed View Post
It was about 15 years ago when I was reading The Wall Street Journal, and I started laughing out loud. Mrs. T looked over at me and asked what I was reading that was so funny in that paper. It was in November, around the time of the deep fried turkey craze. They ran an article about how many people, mostly guys, set their houses on fire in the process. The firefighters they interviewed had some pretty good stories. I still have the image in my mind about the guy who didn't allow for how much hot oil the turkey would displace, and immediately sent flames up the side of his two story house when he put the turkey in the pot, spilling hot oil on the burner.
I have participated in the deep frying of a few turkeys, and those involved with me have always been extremely sensitive to the dangers. It has always been while camping, and we always set up away from anything important, and always had a plan for if things went terribly wrong.

That said, the turkeys were always really good.

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Old 08-08-2018, 12:01 PM   #44
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You just can't fix stupid!

Exactly!!
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Old 08-08-2018, 01:06 PM   #45
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This summer has been abnormally hot..so much, that it has been uncomfortable to stay outside for long periods..I just realized that I haven't cooked out doors much. With the air con on indoors, I've been choosing to cook more indoor stuff, using the oven and range..funny how that works..
It seems the hotter it gets the more I tend to use my gas grill. When the outside temp gets tolerable I do like using my charcoal grills and smoker. My family prefers me to cook outside rather than heating up the house. Funny, it is summer and we have been mostly eating salads with grilled chicken, steaks, chops... and it is nice eating but after a few months now I am looking forward to soups and sautes.
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Old 08-09-2018, 08:16 PM   #46
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I actually enjoy cooking outdoors during our winter months here.
Winter cooking to summer cooking: 3 to 1

Same here, RF. I also grill pretty much all year, but the cooler months are so much more pleasant to be outside.
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Old 08-09-2018, 08:48 PM   #47
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Cheryl, look into the one Casey is suggesting. The inside heat of my propane grill stays consistent, unlike your charcoal kettle grill. If you want some really good eating, try a brined pork loin roast with indirect heat low and slow (250 or so) on your Weber until the meat temp is 135. Remove and rest it for 30 min. and it will be a perfect 145 degrees.
Juicy delicious!!
We've been getting pork loin on sale for $1.85 lb. That's a lot less than ground beef and certainly a better buy than our beloved Tri Tip.

Thanks to both of you! Will do...I think I'll order that little guy. Thanks for the brined pork loin roast tips, Kay. Burgers and bone in rib eye I've pretty much got down (about 6 minutes for a 1 1/2 inch thick med rare rib eye, LOL), but it would really come in handy for a little more unpredictable tri tip, and a pork loin.
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Old 08-10-2018, 06:58 AM   #48
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I eat a lot of cold food - salads, and what not - during the summer. This year, I've also been using the sous vide quite a bit more. I like it because I can have my steak or chops already pre-cooked and then I only have to throw them on the gas grill for about a minute to finish them off. It also doesn't heat up the house.
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Old 08-10-2018, 08:42 AM   #49
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Last night wasn't that hot; just muggy.

Extra plain (just s&p), very thick chicken breasts on the grill last night.
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Old 08-14-2018, 07:33 PM   #50
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I'm excited to go to my wife's friend's old house to pick up a used and slightly abused 7 year old Weber Silver Genesis 3 burner grill tomorrow morning on the way home.

She was going to throw it out, but I looked at it and all it needs is new burners, flavorizer bars, and a good cleaning. I was also thinking about upgrading the grates to stainless steel.

It should be like new with just $150 in parts, and elbow grease.
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