Off topic: Rinker owners who grill!

Dream_Inn

I'm kind of fond of the pretzel roof to the right.  I also like the placement of them right above the bar.  So you can see them throughout the entire holidays!

aero3113

They all look great! But I’m with @Dream_Inn , I like the pretzel roof!!

aero3113

Here is my 3 year old working on hers.

reneechris14

She is very focused she gets that from her dad. Nice work.

aero3113

😁☺️

raybo3

Such a cutie pie.... God bless her

aero3113

Thank you @raybo3

randy56

As many of you know I'm on a 3 month vacation in SW FL. We meet up with Handy and Darlene at a wonderful Italian joint for dinner on Christmas eve. Full of fun and delightful. For Christmas dinner I prepared a standing rib roast. Trimmed all fat and removed bones 24 hours in advance, dry/salt brine overnight in fridge, SV 4 hours then reverse sear on hot charcoal grill 600 degrees. With my favorite steak rub. It was
amazing. Cooked to IT of 132.

raybo3

@randy56 did Handy tell you I said hello?....lol

LaRea

Few will admit it in public, but @Handymans342 and Darlene are a class act.  Well, okay, Darlene is.  We tolerate him as a way to see her.  

randy56

@raybo3 Yes, and also shared  text messages of you to cutting up.
@LaRea like the old saying a great woman behind every man.

Handymans342

Why does that meat look like colon cancer?

LaRea

Why do you know what colon cancer looks like?

Handymans342

LaRea said:

Why do you know what colon cancer looks like?

Yes, a good friend of mine told me his poop looked like hamburger. One week later, gone. 

LaRea

Today I held a tub butter-off.  Participants were Kerrygold and President, both running on a platform of Arnold's Country White Bread. 

The good news:  Neither party won, so I will require run-off elections.  I'll do it as many times as required for fair and balanced coverage.  Because I'm a giver.   

randy56

put this one in your taste test for unsalted. Some recipes call for unsalted. I rank it same as kerrygold. Just not as creamy. 

aero3113

@shawnmjr , try Kerrygold ! 

LaRea

@shawnmjr - yes, it matters!!  

I don't use expensive butter for routine stuff.  I use it when the butter is front-and-center ... like a toasted bagel, a stack of pancakes, an ear of corn.  You WILL notice the difference!

YYZRC

LaRea said:

Today I held a tub butter-off.  Participants were Kerrygold and President, both running on a platform of Arnold's Country White Bread. 

The good news:  Neither party won, so I will require run-off elections.  I'll do it as many times as required for fair and balanced coverage.  Because I'm a giver.   

Best post of 2020. 

Willhound

Busy Traeger yesterday. Pig shots in the afternoon for lunch and ribs for dinner. Usually use the 321 method but instead tried the "Simple Smoked Ribs" yesterday. Smoke until 130F then in foil with sauce at 350 until temp hit 170. They were ok but not fall off the bone. I like a little tug but some of these you had to pull pretty hard. Back to 321 I think. Wife made some amazing Mac And Cheese with pancetta and Panko crumbs on top. And today I'm smoking some extra old cheddar, Gouda and Provolone cheese.

MarkB

Ribs look fantastic @Willhound

RiverRat232

I forgot my lunch today.  Now my mouth is watering.

randy56

Willhound's Canadian lifestyle in winter. Next on your ribs 3 hours, or 160 which ever come's first. Wrap for two hours. Pull them between 195 and 200. let them rest. You will still have tug. give that a try.

LaRea

aero3113 said:

@LaRea I hope you guys are using Kerrygold??

For you chefs who might be doubters of using high-end butter such as Kerrygold or President, or the good stuff from the local dairy: 

I've noticed lately that when I butter a bagel or slice of toast, I literally lick the knife before I toss it into the dishwasher.  If you don't do that, maybe you're using the wrong butter!  

Kudos to @a@aero3113.

aero3113

@LaRea , I’m going to have to give the credit to my wife, she introduced me to Kerrygold!!

randy56

This is a cooking experiment I've been wanting to try for while. So I bought a cheep cut. Round roast.  about 2 + inch thick. SV for 30 hours. Put it in the fridge over nite. Set up my charcoal grill with two zone. Heat on one end meat on the other. Re heated to 125 IT. Then we made Philly cheese steak sandwiches. I could not believe how tender it came out. Impressed.

MarkB

Round roast can be tough to ... so yes, when you hit it with the hammer (SV), it's gonna turn into tenderloin! LOL.  Well done!

aero3113

😎

Willhound

LOL.  Fair enough. Going to prep some jerky today to go on the smoker early tomorrow.

aero3113

Warming up some Kerrygold for some lobster tonight 😎😎