tigrisan001
Tigrisan
tigrisan001
Apr 15
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It really is and I can’t always find it here, but I can order direct from their online shop so it makes it easy.

Apr 15
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I prefer oiling the meat rather than the grill as well. Just a tad, but I think it helps give a crispier, tastier crust. I have been known to tuck that thinner tip under though and grilling it that way. It seems to work well.

Apr 15
1

I always keep a bag of Bob’s Red Mill buttermilk powder in the pantry. It works in so many things and I found myself tossing half used bottles from the fridge because I never used it quickly enough.

Apr 15
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We use most of his tips and recipe suggestions for our grill and also, we have a smoker. And I enjoy reading his newsletter! :)

Apr 14
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Maybe, but I’m in Michigan and we’re almost as flat where I live as Ohio is.

Apr 13
1

For me, even 8-1/2 results in the start of the green ring. Might be regional, I don’t know. I tend not to have it with fresh eggs from the coop a mile down the road, but they don’t always have them.

Apr 13
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I just made egg salad for myself before sitting down to read this. I start my eggs in tepid water and bring them to a boil, then turn the heat down to a simmer for 8 minutes. Avoids that green ring. But when I take them off and drain the pot with the eggs in it, I shake them in the pot before adding cold water and I Read more

Apr 12
2

If I’m doing bacon in the pan instead of the oven which is my usual go-to, I always crowd the pan. How else can you pan fry a pound or more at one time? ;) It’s just always such a shame to me how much bacon shrinks. Which I suppose is why I have to make so much.

Apr 7
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Little known (maybe?) use for parchment; when I’m doing ribs on the grill, I line the pan we take them out and bring them in on, with foil, then put a layer of parchment over that so the rib bones don’t break through the foil and it keeps the pan nice and clean. Works for anything with bones :)

Apr 7
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I’ve never had problems using foil in my convection oven. Ever. Just throwing that out there...

Apr 5
2

Frightening at best. What a way to lose a finger. This is not a hack and should be posted with a ‘Don’t try this at home’ warning! And I have a rant for a sec; why does nearly everyone gush at all the really OLD ‘hacks’ that people think are suddenly new, latest, greatest? Read more

Feb 5
1

Smart. Because you’re right, every oven is different and it’s a very sad thing when your dinner is ruined through no fault of your own. :(

Feb 5
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That might be why  they now have a cooling fan, I don’t know. But it might be designed so once the oven is turned off, the fan runs for only a few minutes and rids the interior of the excess heat for whatever reason. Who knows? I know you can hear mine running and it’s not the convection part. I ruined an extremely Read more

Feb 4
2

I generally put any desserts that need warming in the oven after turning it off. The heat dissipates yes, but it’s gentle enough to heat the pie or what have you without re-baking it and when dinner is done, dessert is ready. Read more

Dec 18
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Try a Lodge griddle. Mine has been taking all sorts of punishment for years. And years... Are you using a Webber gas grill? I only have the charcoal one though I admit, after a lot of trial and error, I can achieve almost the same results now on our CampChef pellet smoker. It wasn’t a painful trial and error either Read more

Dec 17
2

True, though I can generally achieve that on my Webber grill. I tried the 90/10 and the 85/15 and neither can  deliver the way the cheap, 80/20 can. And it’s a good $1 or more cheaper per pound here.