Recent content by beerco

I think mine looks like a big avacado to be truthful.

YOu ain't lived until you've tried grilled cracklins.

Watcha gonna do with the skin?

Schweinshaxe! Index of /schweinshaxen

Luckily, both options are availabe. :wink: Ever try cooking on calphalon one?

Two things, First like you mentioned the uneven heating since the sides aren't clad like all-clad etc. What happens is the sides get much hotter than the sandwiched part and stuff burns there (I have gas burners which exacerbates this too). Second, I just don't like SS to cook on. If I'm...

As I mentioned, I don't have any high end clad stuff to compare but I do have some mid-grade quisinart SS and don't care for it at all (bottom has a copper sandwich but sides are not clad). I'm a huge fan of the Calphalon one line - very durable and outstanding performance, way better than the...

As a former water smoker I'm not so sure that the "steam" in the environment is what does it. On my ECB for butt I used to brine and use a water pan. The results were excellent. On my Big Avacado I skip the brine (first time was on accident) and the water and I think it's even better. I'm...

Must agree with the review on SS vs. Al. We have several Calphalon One pans and they're my favorite - You can do some serious browning on them. I've had SS in the past and it was much harder to use.

Back when I was cooking with an electric ECB I had to build a shed around it to keep the temp up in cold months. To make the shed I looked for that foil backed foam but couldn't find it so I figured I'd just try the regular foam panels and just be careful. That worked fine until whatever it...

AB actually had at least three shows on smoking: The clay pot smoker he used for smoking a butt at around 250o The cardboard box smoker for a fish at around 150o or so, don't remember exactly. The gym locker/flexible pipe/smoke source device for making your own bacon at less than 100o...

Not trying to start another smackdown but are you sure this would work? If you turn the temp down so that you're below 100o will the element still be hot enough to produce smoke with the wood chips? I was under the impression that for cold smoking the smoke was cooled in some sort of heat...

Hey, I grew up in Livonia too. Graduated from SHS in '88...you? Remember, Livonia spelled backward is ainovil

Don't know what Manchango is but... I would recommend using regular sliced bacon as opposed to the thick stuff. The thick stuff takes for ever to crisp up. For the peppers, build the fire off to one side and put the peppers on the other. A few wood chips on the coals will be nice for flavor...

Only because you're taking every side and spreading missinformation all in a feeble atempt not to lose face. You're like a politician that argues every point rather than just specific points. If beerco says so, it must be wrong, even when he agrees with me. I too prefer charcoal. Do you...