So I can store it in the attic with out stinking up the house.john pen said:Why did you want to clean it..It was my understanding that the "gunk" (for lack of a better term) helped seal the pieces and lid and keep it airtight ???
Inquiring minds want to know...
NO BUTT MUNCH! Just board. All the canning is done, defrosted both freezers, the wind is blowing so hard I can't cook out side, the pig pit is clean and put away, the RV is all winterized and put away, the laundry and dishes are done, and there aint crap on TV! Mmmmmkay?Greg Rempe said:Pigs...have you been in the cups again...like the last time you called in to the TV show?
Naw Bruce, I'm too busy taking measurements to see if I can take the legs off the Weber kettle and jam that into the dishwasher too.Bruce B said:You're not going to watch Michigan State stomp Ohio State's a$$ into the turf? [smilie=a_whyme.gif] ? [smilie=a_whyme.gif] ? [smilie=a_whyme.gif] ?
So I can store it in the attic with out stinking up the house.Pigs On The Wing BBQ said:[quote="john pen":gppxlcob]Why did you want to clean it..It was my understanding that the "gunk" (for lack of a better term) helped seal the pieces and lid and keep it airtight ???
Inquiring minds want to know...
Pigs On The Wing BBQ said:It was clean Griff, but it's stainless steel a glug or two (for a lack of terms) of white viniegar at the end will wash out all the nasty stuff. I would never try this with a plastic tub dishwasher. Try salmon in the DW some time. Evoo, your fav. rub, and put it in a food saver bag and run it threw a "normal" cycle with the heat dry on. Tasty indeed. We took a eye of round and did it in a brand new Whirlpool gas dryer with the meat on a broiler pan and jumped all the T-stats out to cycle on "high limit: (250F) and it came out great. No tumble but we could fit a sneaker rack in there. Worked like a convection oven. The thing was smashed left to right by a tow motor when we got it, I chucked a piece of pecan in the vent from the top to draw smoke into the dryer drum. Might work great for sausage as you can kind of make a smoke generator from it and control temps via a oven T-stat. What ya think JB?