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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. dcbc

    High

    I thought you were at DisneyLAND? Sounds like whatever you got was right.
  2. How will they vigilantly protect the pit from thieves from inside a sex tent or mobile (convertible-ready if bridges are involved) motorized sex tent?
  3. Because I honestly can't remember all the nuances of its jurisdiction and can't bother to look it up. Does it go to the "Bidness" COA a/k/a 15th COA?
  4. Once upon a time, I apparently offended some person with my driving. She pulled up next to me and was screaming out her window at me. I rolled my window down briefly. She continued screaming at me. I looked at her briefly, looked back ahead, and rolled up my window. In my peripheral vision, I saw her go ape-shit at my nonresponse/ignoring her. I don't know that that's exactly what we're doing here. But if we are just ignoring him, no matter the reason, as long as it's perceived as a slap in the face, I'm good with it.
  5. Particularly if it's the guy eating the cheek meat and the eyeballs of the hog. NTTAWWT.
  6. Smart of you to remove the handles so people don't keep lifting the lid to look at the food . . . or steal it.
  7. Thank you. I don't feel smarter. But thank you.
  8. Forgive me, but what's the bit. Are we just calling it household-item shopping these days? Food-stuffs and sundries? In all seriousness, I missed the memo on this one, but I'm happy to give up the term if Piggy is fond of it.
  9. If I've said it once, I've said it 1,000 times. Little brother doesn't get to use the tu form with us. Usted!
  10. Beat me to It. You see over there where it says "rib tips"?
  11. I think the only advantage is that it cooks more evenly (timewise) and in a shorter time period overall. I don't think there's any improvement in taste.
  12. I'd rather add it myself. It's a pretty small amount of salt added to a pound of butter.
  13. Say, that reminds me . . .
  14. The brining salt will be absorbed into the meat and skin. You shouldn't have to salt it further. I probably will hit mine with some garlic powder and coarse black pepper. I'll do a compound butter under the skin, and since I didn't salt under the skin previously, I'll work a little salt into the compound butter.
  15. Would but for being 4 hours away and hosting 20 people.
  16. You can set your watch by it. I've done it several years in a row now. Only reason I'm spatchcocking this year is due to a very small time window. Soften up that butter and let it rip. edit to add: This is the later T-giving Franklin video. He does it a little differently than the original series, but it comes down to the same thing. Get color on the bird, smear with a pound of butter, and wrap in foil.
  17. Just use a brisket knife. 12" scalloped slicer from Dexter Russel or Victorinox will do it all. But when it comes to turkey, I just use a German style chef's knife. On the breast, I'm not cutting long slices; I'm cutting medallions. An 8" chef's knife does great and I'm not worried about chipping it when I'm breaking joints in the leg quarters. https://www.amazon.com/Dexter-13463-12-Inch-Sani-Safe-Scalloped/dp/B004NG98RI/ref=sr_1_1?crid=3LC28Z24HY4T&dib=eyJ2IjoiMSJ9.3K7nwZESRL2tPIe1BTEj9_WqlI9POMsDf3dX9qflItpVVh-0XOnRNPr7Jk7O95yOmkjNad4udkZ_TENuS5Zc9IPuNV3oKosBySenPxMdMP0yMaW7bt7pVIwK70aieX_jSqFlJwHXotZRTcru0Pqje7Mu1aXQhM3JG0Ho7KzY-aICwVJV7yiPdbdm1jJlUpRvCicY5d5CCwV1edW2VrG_pZAR7V4F7nth1h2XdWQQWqA.L6QCDvu410Kjk95Mtvb49SF9GJJmKBp82UU-NktDiNM&dib_tag=se&keywords=dexter+russel+12"+slicer&qid=1764034557&sprefix=dexter+russel+12+slic%2Caps%2C217&sr=8-1 https://www.amazon.com/Victorinox-Cutlery-Serrated-Slicing-12-Inch/dp/B0019WZL4I/ref=sr_1_6?crid=3KU9ZJ0VLB8Y2&dib=eyJ2IjoiMSJ9.G__9ECfQvqlhEtR8w0Xt9VODB6an1JUyrXNorh8VH8SJyp5Kg4Vhog7WkqmO2GXHXv5_W86iXSn4KorY8bJxmVIF84FGEcDXhbdR5HiipwTkZNoFfuUFWAjO6rinI81S1EjxndU4C6oVH7iAkOTkZQZX3oeK0Rza2ahc0uVlBb51s2zit3tT2SOgdCMfRiyXDl-PKNVdm8d2uey3bQWDOY2WKyYDnupoFSUUoIuYzN663gmy7sZioASNXhkJsH6aSy6QhyYZ3heue0ZUDA5Z1rvC9ebWDruNvfzK2pqYbxs.nCi4ZFkOXxfc_MyGOs0QPba1udf84Bsi7hM6te4RVFA&dib_tag=se&keywords=victorinox+12"+slicer&qid=1764034605&sprefix=victori+12+slicer%2Caps%2C203&sr=8-6
  18. Well here's an appetizing looking shot. All spatchcocked, dry brined and into the fridge until early Thursday morning.
  19. Good point. No telling how they'd react to a round receptacle and the instruction to "Fill 'er up!"
  20. Beauty, eh!
  21. But they pumped your gas okay, right?
  22. If you have anyone coming in from Houston, Gator Pits rents out trailers as well.
  23. https://www.reventals.com/austin-tx/catering-equipment-rentals/cooking-equipment-rentals/large-smoker-with-trailer--4594
  24. Yeah, thinking about it, I'll probably not worry about butter over the skin since it will just end up in the pit. I'll wait to add the rest of the butter once I've got it in the pan so I can do some basting later. I may toss the oranges I usually stuff in the carcass in the pan so I can get that little bit of citrus flavor in the end.
  25. I'm dry brining in the fridge for a few days with one of the goals to be to dry out the skin, then putting a compound butter under the skin, over the skin, and all zee way around.
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