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dcbc

Burnt Ends
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Everything posted by dcbc

  1. Cross posted because this isn't remotely political. Preach, Max:
  2. For me, nothing beats the Willi Becher glass for all but Hefeweizen.
  3. dcbc replied to nivek3's topic in Lulz
    If it's just twice per year, move your Ozempic dose to early in the week ahead of time, and skip the shot the week of fun so so things move at a more traditional rate for the fun guys. I don't know. I used to take Ozempic on Tuesdays and it always felt like a few beers just turned it off. But everyone's chemistry/reaction is different.
  4. For those of you who have relatives who think this was cloud "seating," I got nothing. But Max does
  5. dcbc replied to squib's topic in Food and Travel
    Among other things, the pellet grills seem like they'd do a great job with cold smoking. I bought a smoke tube to put in my offset for that purpose (sausage, etc). But I haven't used it yet because I can't see the point of buying a huge bag of pellets for such infrequent use. I'm sure there are some sample packs I can buy on occasion.
  6. I think the advantage of the "Joe" versus the Kettle is the former's being shorter and leading to a natural chimney-draft.
  7. dcbc replied to squib's topic in Food and Travel
    I've never had a gas grill that didn't ultimately just rot. Honestly, 10 years is a remarkable run. Meanwhile, that little workhorse of mine that is the Weber Kettle just keeps going.
  8. dcbc replied to dcbc's topic in Books
    I liked it fine, but I think it's just one of those that others liked quite a bit more. And while I know the first part ties into the DT series, it doesn't do so in nearly as much detail as does Salem's Lot, at least as far as I can recall. That is to say, I know there's a crossover character that has a role in DT and who is on the run, but I don't remember much of anything's being explained in HIA that made that book in the DT series considerably better, if that makes sense.
  9. dcbc replied to squib's topic in Food and Travel
    I just saw that yesterday and can't unsee it.
  10. FIFY
  11. Vacuum sealed slices definitely reheats well, and I've done that with leftovers with good results. If you want to slice on-sight, I've only reheated a whole brisket via sous vide, and while it was delicious, the bark definitely gets a bit washed out, and I would recommend throwing it in an oven for 10 minutes after it's defrosted to firm things up if you go that route.
  12. dcbc replied to squib's topic in Food and Travel
    I have a Weber Kettle, a WSM, and an offset. I kept the WSM for those times when I don't want to tend a fire or for direct fire cooking where I don't want it right next to the fire (like on the Kettle). I've got a temp controller for the WSM, which makes it set and forget (or I can leave it off and play with the vents. That temp controller is nice for overnight cooks but not absolutely necessary. That said, I haven't done one since I got the offset. It's definitely handy for Thanksgiving turkey when I've got so many other things to attend to that playing with fire gets in the way.
  13. Cook -> Rest -> Vac Seal -> Cool in refrigerator -> Freeze (since it's a week out). Reheat either in an oven or with a sous vide (I wouldn't use boiling water). https://franklinbbq.com/instructions
  14. I don't know how many white-collar criminals they acquit, but the NE Texas rubes still convict some too. We see plenty of them. The Medicare fraudsters tend to end up in federal court; so I can't help you with that one.
  15. Can we talk about "clear and specific" while we're at it? Did we really need another standard for TCPA.
  16. Preponderance: 50.1% Clear & Convincing: Upwards of 75% (nobody really knows) Beyond a Reasonable Doubt: 98% Presumption of Innocence: State has to prove every element and D doesn't have to prove anything. Not that you can explain it to a jury without just going from the statute unless you like being yelled at by a judge. It's all ball bearings nowadays.
  17. How thick are those carbon steel griddles? I've considered this for a while. If those c/s griddles are too thin, I'd be concerned with their warping when spanned across two, bridged burners on an induction cooktop. And as for rust prevention, I figured it was about the same as cast iron inasmuch as I treat my C/S pans the same I do as my cast iron and don't have any issues with either really. The cast iron is probably quite a bit cheaper. As for no lips, I feel like that would just make it easier to get a spatula in there, and it's not like I'm playing air hockey on it. There's going to be grease splatter either way. I'd definitely put an appropriately sized sil-pat mat under it in any event. And a little grease splatter is nothing to clean up on an induction cooktop anyway. Still shopping myself. So no real world experience. edit: Looks like the one marketed by Made In is 4mm thick. So probably good against warping and can be used to bludgeon your enemies too, which is the mark of any good cookware.
  18. Oh, yeah! They smell July Fresh afterward. That's a feature. Anyway, I'm pretty sure I have an insulated bag like that from a grocery or food delivery somewhere.
  19. You can get warming ovens on Amazon for around $250. They're reasonably well-reviewed.
  20. Sounds like you all were wrapping the brisket in the towels. I've always just put the foil wrapped brisket on a tray in the bottom of the cooler and packed in a few towels loosely to fill the head space. It's always worked well. More recently, I've been tossing it into a low, wide Crockpot with a warm setting.
  21. Our KA tilt-head is 24 years old and counting. I suspect it needs service and I don't knead as much dough these days with it. We've had a few different ice-cream makers over the years from White Mountain to the cheap Cuisinarts with the frozen bowls. A few years ago, we got a Cuisinart ice cream maker with a built-in compressor, and the ability to run a few back-to-back batches has been great. I recently got a MEAT meat grinder. 500 watts (roughly 1/2 hp). It's pretty well made, even if my wife did mistakenly put the aluminum bits in the dish washer, robbing them of their luster. I bought a cheap momentary-switch foot pedal for it to use when I'm stuffing sausages, and it works well enough that I haven'e hankered for a manual-crank stuffer yet. Along with he meat grinder, I've finally realized the genius of the $3 plastic hamburger patty maker my wife picked up somewhere. 6 oz. of beef on wax paper, press, perfect patty without overworking the meat. It's great!
  22. Then there's the matter of LBJ's being a constant-level lake, which, when I see pictures of the flooding on the Llano arm, really confuses me, but maybe that isn't noticed on the lake-proper as much. Anyway, your point is well-taken, but I was thinking about this earlier since Inks is constant level/pass-thru to a degree, but definitely rose several feet last weekend.
  23. Do it in a separate pan after the sear. That pan should be hot enough to melt butter but not burn it. Alternatively, get that sear pan hot, but not ridiculously so. Have a big spoon and keep that butter moving so it doesn't burn. I prefer the first way.
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