Things We're Cooking

outofyourmind said:
www.homedepot.com

Bernzomatic Utility Torch Kit with 14.1 oz. Propane Gas Cylinder and Adjustable Flame WK2301 - The Home Depot

Visit The Home Depot to buy WK2301 Propane Korch Kit 310769
www.homedepot.com
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Hells yes!! 25 bucks?! I should get one for that reason alone!!

You seeing this thread, @CorpRebel
My DIY episodes are gonna be lit! Literally!!

Fox Tv Fire GIF by Bob's Burgers
 
SlinkyRedfoot said:
That's the one I have, but I'm a Lowe's guy.
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Britney Spears Ew GIF

Not the worst thing I’ve seen on the internet today but pretty close.

But the seasoning… if I do the torch thingie, seriously nothing but s&p? I kinda had my heart set on garlic, rosemary & thyme :ohwell:
 
SlinkyRedfoot said:
That's the one I have, but I'm a Lowe's guy.
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I have 3 half empty ones with a couple of torch ends.
You never know when you have to solder something; and I can never find the last bottle until after the job so I go get another one.
 
moxie said:
But the seasoning… if I do the torch thingie, seriously nothing but s&p? I kinda had my heart set on garlic, rosemary & thyme :ohwell:
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I don’t see how that would mess anything up. Oven is only at 275 degrees, but that should be fine.

Sounds good. I’m going to put some garlic on mine.
 
SlinkyRedfoot said:
I don’t see how that would mess anything up. Oven is only at 275 degrees, but that should be fine.

Sounds good. I’m going to put some garlic on mine.
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I like to mince that all up with rosemary, thyme and shallots and a good course salt and pepper, then mix it with room temp butter and schmear that shit all over it. Maybe even a smidge under the fat cap.
 
beardown07 said:
I like to mince that all up with rosemary, thyme and shallots and a good course salt and pepper, then mix it with room temp butter and schmear that shit all over it. Maybe even a smidge under the fat cap.
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I think I’m gonna do all the herbs & garlic in a mortar & pestle with a little olive oil so it’s a thick paste. Butter might come into play as well.
 
moxie said:
I think I’m gonna do all the herbs & garlic in a mortar & pestle with a little olive oil so it’s a thick paste. Butter might come into play as well.
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I pretty much do that with just a knife. I think a little chunk adds a nice texture to the bark tho
 
beardown07 said:
I like to mince that all up with rosemary, thyme and shallots and a good course salt and pepper, then mix it with room temp butter and schmear that shit all over it. Maybe even a smidge under the fat cap.
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Shit yeah!

My mom is making Yorkshire pudding and it uses some of the pan drippings, so I gotta see if she thinks that would be a problem. Otherwise, hell yes.

W
 
SlinkyRedfoot said:
Shit yeah!

My mom is making Yorkshire pudding and it uses some of the pan drippings, so I gotta see if she thinks that would be a problem. Otherwise, hell yes.

W
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Never had it. Seems like an east coast thing.
 
beardown07 said:
I pretty much do that with just a knife. I think a little chunk adds a nice texture to the bark tho
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Looking at the thermometers that stay inside the whole time but the display is on the outside. Will I ever need a 2 probe one? It’s only a few bucks more than the single.
 
Plus, the single, I’d have to order from that fuckface, bezos. The double can be picked up today.
 
moxie said:
Looking at the thermometers that stay inside the whole time but the display is on the outside. Will I ever need a 2 probe one? It’s only a few bucks more than the single.
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I’ve got one that can accommodate four probes. I’ve never used more than three at once though.

(so much potential here for a cooking comment)
 
SlinkyRedfoot said:
Shit yeah!

My mom is making Yorkshire pudding and it uses some of the pan drippings, so I gotta see if she thinks that would be a problem. Otherwise, hell yes.

W
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Can't imagine it would, at most it would flavor the pudding a bit but I doubt it would be noticeable


*This only me opinion. I've only made popover so didn't utilize beef fat
 
Threw a small brisket flat on the smoker after church for the wife and I tonight. Also decided to split the chex mix batch we're taking to her family tomorrow and putting half of it on the smoker as well. Both ended up pretty tasty.

Looking to try cold smoking a homemade cheese ball when we get back.

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First time I saw my local Kroger with pork belly, so I picked up the 6 pounds and made some burnt ends.

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