Recent content by Pacman

From the leftover department, I used up the last of the pulled pork in wontons last night with homemade sweet and sour sauce. My filling could have used more work (I'm thinking kimchee instead of regular cabbage that I had leftover from coleslaw) and my sauce wasn't a big hit, but it was...

I clean out the ash, re-foil, and reprime the firepot pretty regularly. I mostly cook low and slow so that seems to do the trick. If I'm going to make pizzas or something else on high heat, I will run the cooker at high heat for a while before putting any food in it to burn off the accumulated...

I think a number of us have had success vacuum sealing and then reheating in the bag in hot water. Yes, most of us have done it for leftovers, but I've not been disappointed with the product. I've done it with brisket and homemade pastrami.

Having thrown away a whole packer that arrived unfrozen and warm to the touch, I am fairly cautious at this point, but as mentioned if the meat is still properly vacuum packed and was kept at a hard freeze state, I would suspect that you'll be just fine. Of course if it doesn't look or smell...

I just did a pork butt over the weekend. I must admit, I'm pretty lazy when it comes to pork butts, but my product quality has never really suffered from my hands off approach. I basically followed The Hey Grill Hey Cider Brined Pulled Pork recipe as people here seem to like that sweet, but...

Yes, I upgraded last year to the Orbi 960 line. It uses 6G as an additional frequency and I actually have one new laptop that can speak 6G. My older router was more than sufficient for my needs until I managed to knock my main router off of my office bookshelf and it took a hard grounder. I...

The router and access points definitely push 5G for speed for laptops and video streaming devices as these are the fastest growing markets for WiFi. With that said, you should be able to enable 2.4 on virtually any WiFi provider even if you have to give it a separate name. I saw that you've...

I waited for the periodic Thermoworks sales where the spools, their silicone pads, etc. are deeply discounted (40 - 50%) and then I stocked up. I'm probably good for life now other than the occasional probe replacement.

I believe the issue was trapped moisture, not a temperature thing. I've had similar experiences with Weber kettles, etc. that spend their winters under covers in wet weather. I chalk it up to a potential spring cleaning issue each year.

No big plans for Memorial Day, but the following weekend I have been talked into cooking my work crew three briskets. I did two last time and people were literally wiping my cutting board with their fingers.

I chalk it up to a slow start to Spring and Summer this year. I know I've only snuck in a few mundane, and not photo worthy, cooks in 2024 where I have to do the mad dash to uncover, cook, and recover my outdoor tools. I have started accumulating proteins and look forward to sharing successes...

I soak the heck out of it. It drips onto the drip pan and into the bucket, but essentially washes and steam cleans everything. Same approach on the Blackstone.

I use the Grill Rescue "brush" on my SS grates on both my Recteq and PK grill, and on my Blackstone. It isn't a "miracle tool", but it does a nice job of cleaning off most of the gunk when the surface to be cleaned is already hot and you do a little repetitive scrubbing rinsing the sponge...

I had this happen over the wet winter as well. I wiped down the obvious stuff, let the grill run at about 350 for about an hour, then wiped and cleaned everything again. I foil my drip pan, so I just replaced the foil. I used my Grill Rescue brush on the hot grill and everything was back to...

FYI @mg33706 , I ordered a replacement cover within the last couple of months for my 1250 and the new one did in fact have a zipper installed making donning and doffing super easy.