Penguin4x4

oops...

Truths

Next thing is someone will tell ME I need to loose weight. Or me *checks scale* maybe they're right

I wouldn't use an Apple product to wipe my ass with, but that's just me

True; was just curious on the weight difference between the two. The model I saw had pretty hefty grates considering they weren't iron

Is that what the grate is made of? Just thought it was porcelain coated steel

just made a whole mess of Big D's Signature Chikn Flawr...now I wait for the chicken to thaw

Only time I had a chance to molest one the dealer didn't have any cast iron grates on hand, and the default porcelain coated ones were mighty hefty

I am curious about the cast iron grate, particularly the weight vs. the standard grid

Stoker and possibly a rack extender or a half moon grid p.s. I hate you

I knew there was a whole chicken in that freezer somewhere; fucking thing is so big you almost need a mining hat. Now to procure oil that will sustain 375+

the tap rack bang one had me laughing HARD

those and more at Mil-Spec Monkey

Very common in Asia to use tea in a marinade or brine. One of my favorite fish recipes I do this with. Sweet/salt is what is necessary in a brine. The reason for the brine is to increase moisture and flavor, the buttermilk on the other hand is trigger enzyme action in the meat. In the middle east they combine the too and do a yogurt/buttermilk brine. No reason the tea wouldn't work, but basically it is a normal brine with some added flavoring. Hmmm, going to have to try that sometime then...

speaking of food, I came across this: its fried chicken, brined in what is basically sweet tea, lemon and salt. http://www.seriouseats.com/recipes/2011/03/cook-the-book-tea-brined-batter-fried-picnic.html Interesting concept; thoughts? I normally marinate my fried chicken in whole fat buttermilk.

It most likely is the way its prepared, but I've found catfish to be...I dunno, gritty and dirt tasting? Maybe I'm weird

Just heard from my sister; I'm officially getting a new niece