definitely let us know how that works out (and share the recipe if it's good).
Type: Posts; User: arkansasbob; Keyword(s):
definitely let us know how that works out (and share the recipe if it's good).
i guess you proved me wrong...
https://en.wikipedia.org/wiki/Kosher_salt
there seems to be some confusion here. you "refuted" my claim while providing evidence that supports it. i know what the word "kosher" means without context. but "kosher salt" is course grain salt...
i'm pretty sure it's the size of the grains and the lack of iodide that makes it "kosher salt". it's not a gimmick. it's just the way people know that particular style of salt.
my wife got a rib roast for next to nothing in a sale at h-e-b last week (select grade). i cooked it at 250 until it got up to 120, then bumped it up to 450 until it got to 130. after a 45 minute...
i used to do that with ribs when i had my charcoal/wood burner. gotta be really careful not to let your fire go out if you do it that way but it comes out nice. too much work fiddling with it to...
man's greatest invention...
i prefer with fresh. i can never find daikon (not that i've looked real hard). it's good with fresh carrots and cucumber -- you should try.
there's a local sandwich shop here in friendswood that makes great banh mi. it has quickly become one of my favorite sandwiches. i made my own today:
sliced a pork loin very thin and marinated...
not a big fan of flank. i like a sweet marinade for my skirt steak, but definitely use acid, and definitely cook it hot and fast.
might i suggest an octagonal cut-out?
then you could line it with flashing or tile or just about anything.
i advise you to do it at my house.
i've never grilled a turkey breast, but turkey does love some smoke.