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100.33.132.82
1 Potatoes and Eggs Hero
Add Bacon $8.95
1 Ham Calzone $6.75
Subtotal:Total: $15.70
with tip $22.09
Method: PayPal
Edits: 10/22/16Follow Ups:
I think this sandwich is a Rorschach test for what people see and feel about this election. Just sayin'.
I've been searching for one of these things for years but haven't found any here in San Diego
I can't find it anywhere here either. Can't find that cut of bacon here either. I think Smithfield ships the best of the bacon to their owners in China :(
I think but not sure that it's back bacon or a thick cut. I've seen thick cut at whole foods, Henry's, sprouts, trader Joe's etc. Guess I'll have. Google it. Don't know if it's cooked crispy or just well done. Also I've been on the lookout for HP sauce (British).
it is back bacon!
I think but not sure that it's back bacon or a thick cut. I've seen thick cut at whole foods, Henry's, sprouts, trader Joe's etc. Guess I'll have. Google it.
back bacon!
We started having grilled burgers on Saturdays years ago when the kids had who knew who would happen to show up on Saturdays. The kids are gone, but for some reason we are still doing it. Some of the blame is college football and ease of prep. We did Swiss (cheese) burgers tonight.
Tomorrow is deboned ribs. They are much quicker than my full three hour smoked version, but still quite tastyi. They can be grilled rather than smoked. I use heavier smoke due to the shorter time. Again, this is all due to football scheduling and time. I will go back to the full Monty once football is over.
If you have a grill you can TRUST, put your ribs on the nite BEFORE,
My charcoal burner will hover around the 250 mark for 10 to 12 hours.
The first over niter I did was a 7 pound Pork Shoulder. I hadn't figured the grill out by then but it was perfect. It was on the grill only about 6 or 7 hours.
BBQ Sauce should NOT be used on the grill and the same goes for Pre-Boiling ANYTHING.
Too much is never enough
You must not remember me pictureguy. You have the BGE. I have the Primo oval XL, and I can trust it, but I don't eat pork shoulder for breakfast, so no need for over night smoking.
10hr + cooks Is the way to go for some things. Tougher cuts and RIBS, especially.
You can always put the finished (or Very Nearly) product in a COOLER which I done for over an hour and it works FINE. You just need a smaller form-factor cooler.
Also, given that NFB is a No-No amoung many hi-fi guys, you should know about Forced Air / Temp Control for your grill which will maintain a give temp for as long as the charcoal lasts!
The link is to one of MANY available, indicating a healthy market.
Too much is never enough
I have never heard of anyone cooking ribs for 10 hours- pork shoulders and briskets yes, but not ribs.
I have probably watched every episode of BBQ Pitmasters. Various ones of these master pit guys cook ribs differently but none more than 3 hours. They typically smoke them indirect at 250-300 degrees for 2 hours, wrap in foil, pour in some apple juice, or other liquid and cook for an additional hour. Depending on the temperature, they are about ready to fall apart at that point.
In a competition, you would get dinged for them falling apart. You should be able to get a clean bite without pulling extra meat from the bone. That's per the judges. My family actually prefers them to be slightly falling apart, but I get that in 3 hours at 275-300 degrees.
I really don't think that I need to add an automatic temperature control to my setup. The only thing that I have ever had occasion to cook overnight was a turkey for Thanksgiving served at noon. Changing the time to 2:00 PM allows me to get up around 5AM and get it done.
I've never had to do any cook other that start Real Early, either.
But I did do an over-niter once for practice. Too nerve racking, which is why I'd go with temp control IF I thought I had the need.
My XL is tough to get 'cool'. It seems to like hotter.
Maybe one of the Stainless Caps from SmokeWare to restrict airflow. My daisy wheel isnt' the greatest.
Yeah, ribs don't need the Really Long Cook. But big pieces of weight, DO. A 7lb PreCooked HAM can be done fairly quickly, though.
But my FAVE is Pizza. Hotter / Better, pretty much, and indirect at that. BIG pizzas are tough to handle.
And No, since you've got a system that WORKS, you can skip the temp control. I'm trying to get my low/slow system down but need more practice.
Turkey is the BEST. I use Pecan Wood for the 'smoke'.
Too much is never enough
I don't even use the daisy wheel on mine. Mine allows the daisy wheel to be moved to the side, so I just crack it.
I use pecan almost exclusively, because I have a pecan tree in my yard that drops branches every time it gets a little windy. There are also two more pecan trees behind my yard not on my property that is a right of way, so no shortage of pecan branches that I cut up and use for smoke. I also use hickory for chicken and mesquite for brisket sometimes, but pecan is pretty good for anything IMO.
Mine is Also a combo wheel / slide open system.
I may want to convert to the Stainless lid. It is not only rainproof, but if the right alloy of stainless, also quite rust resistant.
Good job having Pecan so available. I don't know what hardwoods would grow properly around here.
Want to try something Easy and Fun AND perverse? I made some BaconWrapped Kosher Hot Dogs a few weeks ago that were Delish:
Too much is never enough
My wife is anti hotdog or I might try that . You can't go wrong with bacon. Every year, my oldest son does a crawfish boil. As an appetizer, he does jalopeneo peppers stuffed with pork sausage wrapped with bacon on the grill. Those things are tasty.
No offense meant, but these are KOSHER 'dogs I recommend. Ever been in a Kosher Kitchen? Crazy clean. And Nothing but BEEF in the dog.
Stuffed Peppers sound wonderful. I may look up recipe variations for a try.
Too much is never enough
PG: Your local supermarket might carry small bags of wood chips. Or Lowes or Home Depot. Here, the grocery store is by far the cheapest for the exact same product. Soak 'em in water for at least an hour so they smoke rather than burn.
Both: Yeah, turkey on the grill is awesome. I've done it a couple of times, using either pecan or hickory or apple wood. This Thanksgiving, I'm leaning toward a blend of pecan and apple, after brining the bird in an apple juice based mix overnight.
With regard to temperature control, I just use a regular oven thermometer sitting on the grate away from the fire.
There are "automatic feed" systems which drop another chunk of wood onto the fire at regular intervals. Check out Steven Raichlen's "Project Smoke" and "Barbecue Bible" at www.stevenraichlen.com. I have his Barbecue Bible and it's great. He's also on PBS.
Btw, currently, I just use my Weber "kettle" grill, but I've got my eye on an Oklahoma Joe's smoker at Lowes for $300. Built like a tank.
:)
I have my choice of grill stores. The place I bought my BGE gives me a discount and are a great bunch who know their stuff.
I used as many as 5 of the old Hibachi Grills at one time. Later I bought a Weber which I WORE OUT and than bought another. THAN I went full-tilt and bought a BGE. That's IT for grills for me.
Too much is never enough
My Weber is 15 years old, with the cart/side table. Got it almost for free, sort of. I happened to be in a wine store when they were doing a free drawing, and some woman won it, but she didn't want it. So, I said I'd take it off her hands. Well, me being me, I also added that I'd do a family portrait at no charge except for film and print costs. I probably shoulda just bought one on my own!Well, some years ago, a kid sat on the side table and cracked it. So I called Weber and they sent a replacement side table. In the conversation, I told the lady that I also still have my parent's Weber which they bought in the early 1960s. The lady said: "Do you mean one that used to be black and now it's gray?". LOL I said: "Yup, that's the one!" Hahahahaha!
Anyway, that Oklahoma Joe "Highland" looks mighty fine.
:)
Edits: 10/25/16
Weber has, like nearly everyone else, cheapened the product.
My original was heavier gauge steel. The handles were WOOD and the kettle had 3 of 'em. The lid had one, and one on EACH side of the kettle itself. I could easily get my paws around 'em.
My next Weber? Cheaper construction. The cart wasn't as robust. Down to 2 plastic handles, which were USELESS since I could only grip the one on the LID.
Also, about that time, the Home Stores STOPPED carrying parts. No more tires which only last a decade or so. No ash catcher stuff, either. When my 2nd egg finally had the ash vents sieze up and I had to remove it entirely, Weber wanted 15$ for the part (FINE!) But they also wanted 15$ to SHIP it. (NOT fine).
I finally found a dealer who Stocked this stuff. And to add insult? Weber puts the Gas stuff on a seperate list from the CHARCOAL stuff and this results in complications which the stores are unwilling to deal with.
When I finally got the ash catcher fixed with NEW parts on my Weber (part of the deal for my EGG), I SOLD the Weber. It was in perfect shape and I included a NEW grill grate which was ALSO cheaper than the orignal I transferred from my older grill.
I also included some charcoal baskets for indirect cooking.
Too much is never enough
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