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dcbc

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Everything posted by dcbc

  1. I worked some dough a bit hard with ours for a bit and noticed some grease leaking at the seam and looked it up. Yes, service involves replacing plastic gears that get worn out and regreasing. Not the worst DIY by the looks of it (you can buy kits), but really more grease than I want to deal with on a Saturday. Still haven't done ours and it keeps humming along.
  2. I honestly did not know this existed. I've been stocking up on Kerry gold (one box per week) since early October. Makes the Thanksgiving butter buy a little less painful.
  3. We just need one more and we could make a Dickbutt
  4. Serious question. Has it ever been serviced (regreased). The old ones have a reputation for being indestructible Even our "old" 24 year old KA Tilt head supposedly is far better than anything from KA you can buy today. But I think it needs service.
  5. Gravy is done. Family likes it with thangs (milled veg. and drippings from stunt turkey plus little bits of roasted neck meat. So I oblige because I like that shit too . No giblets though. Not a fan.
  6. 1 lb compound her butter (salt, pepper, cayenne, rosemary, sage, and thyme) ready to go for the turkey tomorrow.
  7. dcbc replied to nivek3's topic in Lulz
    I thought you were at DisneyLAND? Sounds like whatever you got was right.
  8. 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?
  9. 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?
  10. 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.
  11. dcbc replied to RPM's topic in Daily Texan
    Particularly if it's the guy eating the cheek meat and the eyeballs of the hog. NTTAWWT.
  12. Smart of you to remove the handles so people don't keep lifting the lid to look at the food . . . or steal it.
  13. dcbc replied to Derka's topic in Cloak Room
    Thank you. I don't feel smarter. But thank you.
  14. dcbc replied to Derka's topic in Cloak Room
    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.
  15. 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.
  16. I'd rather add it myself. It's a pretty small amount of salt added to a pound of butter.
  17. Say, that reminds me . . .
  18. 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.
  19. Would but for being 4 hours away and hosting 20 people.
  20. 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.
  21. 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
  22. Well here's an appetizing looking shot. All spatchcocked, dry brined and into the fridge until early Thursday morning.
  23. Good point. No telling how they'd react to a round receptacle and the instruction to "Fill 'er up!"
  24. Beauty, eh!
  25. But they pumped your gas okay, right?
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