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'Cashmere' is the single most pleasantly me word in the whole English glöckenspiel. That word has a mustache that I just wanna punch one time. Na'mean?

My favorite Rhinestone Carboy stout!

I do my beef plate ribs that way, amazing flavor and texture. We also do carnitas in a sous vide bath for 72 hours @165, they come out amazingly tender. We then sear them with the searzall to add some fire roasted flavor and a crispy texture. The bag juices are reduced and poured over the meat...

Me too.

Cold meat takes on smoke the fastest. It condenses on the surface like water, actually this is part of the reason some people swear by using a water pan. Once the surface heats up, it stops accumulating. For those of us burning pellets, it helps to have the meat ice cold when it goes in the...

As the temperature of the meat rises, the temp differential decreases and the rate of thermal transfer slows. Since the finished internal temp for brisket is ~203-205, the last ~40 degrees can take 2 times as long as it took to go from 40-160. At 160, the meat is shedding moisture rapidly which...

Any updates? What kinda smoker did you get?

As a HBP patient myself, salt substitutes such as potassium chloride can cause other issues. In my case, excessive potassium interferes with kidney function. Since a salt rub won't have time to penetrate much more than maybe 1/4 inch anyway, I'd rub it with Mrs. Dash steak seasoning and lots of...

As a kid I fell just shy of invitable to D&D happenings. For the same reason professional sports do not interest me, I struggle to grasp the importance of imaginary constructs. All that aside, I can't help feeling like I've missed out on a lot of joy, and so I'll give it a read, to dip a toe...

Glucose you say? Hell, I ain't above it!

I've temporarily abandoned the main quest in order to explore some dungeons, I'll get back to it eventually.

Scheisswetter. Wirklich Arschkalt.

Enough with the Hairry Pootter references!

That kitchen looks like a good place to get hep c.

Sounds tasty!

Hey, I'm on pizzamaking.com, I made sure to research it there before making the purchase. I'm in the process of testing out different pans in it for firing Chicago thin crust pizzas; aluminum isn't giving me the texture I'm looking for, and I cant find bare carbon steel pizza pans, so I'm going...

I got a Chefman Home Slice electric pizza oven for Christmas! WOOWOO! It does 800F, with independent top and bottom temp settings (can't be more than 200f apart) So far we made two respectable Napoli-style pies, and a few pan-baked Chicago thin-crust style pizzas, still working out the kinks :)

First of all, it was YOU who promised ME a G. Just to keep quiet about the questionable things you did with a top-cropping yeast, while wearing bottom-cropped short pants. It was all a bit hairy for my tastes, but I'm not into trub-shaming. Whatever bubbles your airlock and all. Second, it was...

I only recently learned, in a single day, that all of them were, and then none of them were, actually Ramones. Rollercoaster of a Thursday tbh.