MSRadell

If the meat you buy has a bone leave it in, it really doesn't matter and removing it is a pain. Definitely leave the fat on, put it on top while you cook and it will add moisture to the meat to keep it from drying out. I have never brined pork, only poultry and have never had a problem. Put the wood chips in immediately when you start cooking meat. That's the most important time and it's when the meat will absorb the most smoke, later on it won't absorb the smoke flavor. Putting the wood chips in foil is a good idea and I personally do soak them for a couple hours before using them. Everyone has their own way of doing things but this is how I do it with good results.

It's definitely great stuff! When I moved from New York to South Carolina is when I first discovered it in a and using it ever since. It's great when seafoods, chicken and as a base for other rubs! I have a little more trouble finding it here in Kentucky but still can. If I ever lived anyplace I couldn't get it I have to import it, oh wait a minute I did that when I lived in France!

I've had a Kamado #5 for about six years now with absolutely no problems. I have a BBQ Guru in it which is especially helpful for long slow cooks. I do my pulled pork with its set at 225° for about 14 to 16 hours and use about 5 pounds of charcoal. I do pizzas on a stone: the temperature at about 600°- 650° and I've actually taken it up to over 700°for searing steaks. In my opinion is of the best operating (and looking) grills/smokers out there. Maybe I'm an exception not have any problems but I'm sure there are many other happy customers or they wouldn't be in business.

Another potential problem could be the sidewall insulation of the refrigerator. Many modern refrigerators use a foam insulation in many varieties of this will melt when subject to high heat would fill significantly hurt the refrigerators performance. As suggested by others you need to review the refrigerator manufacturers installation instructions.

Have you got any information on this toaster? I looked on their website this morning and nothing shows up. The only toaster they have listed in their 2009 collection is a two slice vertical one.

We find inmates very nice toast, very evenly toasted. It takes a little longer than a conventional toaster but the toast comes out very nice. Of course you can do six slices at a time which is a nice advantage if you have a large family or company visiting.

We have a GE Monogram retractable downdraft vent in our kitchen island and we love it. We have the fan mounted remotely so it's extremely quiet and it pulls in most everything (500 cfm). The only problem we've ever had is if we have a very tall pot (16 quart) with a rolling boil in which case some of the steam is not captured. Ours is outside vented, I've ever seen one that recirculated the air back inside but I don't think that would be a good idea. I still prefer an overhead vent for its collection ability but the downdraft unit certainly makes the kitchen was a lot cleaner and is a good compromise for our situation.

Actually, current NEC only requires countertop outlets in a residential kitchen to be GFCI protected. Commonly, the same circuit will service the dishwasher and garbage disposal, neither of which are countertop outlets, even if the control switch is countertop. I think whether it is required or not boils down to the local authorities interpretation of the NEC code. I know of some places where they interpret the switch as a countertop appliance and mandate a GFCI. I'm actually surprised NEC isn't more specific in this area because I'm quite sure they feel it's necessary.

Cracking shouldn't be a problem if you drill cast iron. It may be a little difficult to get through the enamel surface (try grinding it away if you have a problem) but drilling the actual cast iron should be very easy.

The two sections count as one shallot. Actually I've seen some with three sections and the same thing applies. It's kind of like comparing a clove to a bulb of garlic.

Why do you think this type of switch is a big advantage? They're much more expensive and more prone to problems than a conventional wall switch. As long as the circuit is on a GFI there's really not a safety hazard so I don't see a big advantage. Am I missing something?

If it truly is boneless using all of it for soup would be a waste! I'd use a good knife to take some slices off it and wrap those up and freeze them for future use. If you just used the very end piece (about a pound or so) for soup or whatever it would be plenty. There is so many uses for it other than soup I'd tried to save as much as possible.

I'm still betting is going to take at least 12 hrs to get it done all way through. It's going to take a pretty good fire and an awful lot of charcoal to complete the book. If you can find someone who has one of the great big cookers made of a split tank (normally mounted on a trailer) it would help reduce the time and amount of charcoal required by holding the heat in. One thing I've also been several times is after I flip it over (skin side down) I put a mixture of vinegar, Cayenne pepper and hot sauce into the cavity to let it soak into the meat. Certainly spices it up a good bit! Unfortunately, I live in Louisville Kentucky so I won't be able to sample your culinary skills. Good luck and let us know how it comes out!

There is no need to cook it on a spit, you can just cook it Lowcountry Style which is actually is a traditional way to cook them in South Carolina. You basically start them skin side up and then flip them over partway through cooking. It's a much simpler setup them trying to get a pig balanced on a spit and turn it for 12 hours. Here's an article from Southern Living talking about cooking this way: Lowcountry Pig Pickin' I've cooked many this way very successfully.

Actually bacon salt if used in moderation can be a very nice addition to some dishes. It's not that salty and does add a nice flavor. I find that it's especially good on fried potatoes and things like that. Now the bacon mayonnaise that the same company makes may actually be useless. And by the way, Squeez Bacon doesn't actually exist it was an April fool's joke (just click the order now button and see what happens).

Lasagna can be made within very minimum amount of dishes. You need a frying pan to brown you meat and the pan to cook the lasagne in. You can use the noodles that don't require cooking, pre-made sauce (some of it is pretty good), some fresh herbs and cheeses and away you go. You can put it together in about 20 minutes! Not quite how you'd probably make it at home but very good, filling and simple, all the things you want if you're cooking on vacation.

Since you're going to Orlando you have a big advantage. There are several sources locally that will actually deliver your pantry items and staples when you arrive say don't have to worry about that. I forget the exact names you can look them up at: http://www.disboards.com/ As far as what to cook we always finds that the simpler the better is a good motto so you can enjoy your vacation also. Something as simple as boiled shrimp, some good crusty bread and a bottle of wine (grape juice for children) is always very yummy and can be prepared very quickly. Another option could be lasagna, you could actually prepare it the evening before you intended to eat it, then when you get back from the Parks you could just slide it into the oven and relax while it cooks.

Have you tried ordering any yet?

Good idea if you have enough in your bank account to pay for them. At $6.00 per dozen for the pre hard boiled ones, you'd spend over $30.00 just for the eggs, not a good value in my opinion.

I don't believe this would be a good idea. Yes, the alcohol and some of the water evaporates as you cook with it but during that time some of the liquid is also absorbed or the time as required to deglace the pan. If you start with an already reduced liquid it may become too concentrated or not serve the intended function. The only possible exception would be if you're going to use it solely if for making a sauce. You're not talking that much freezer space to make a difference.

Please don't confuse Jack Daniels whiskey with Kentucky Bourbon! They are very different products, besides bourbon can only be made in Kentucky just like Scott can only be made in Scotland. Even if you follow the same recipe and make and age it the same it can be called those names.

How about pre hard boiled eggs? I saw them the other day in The Fresh Market. They cost about three times what a regular eggs do. I mean how long does it take to boil and peel a couple of eggs? Also if you have fresh eggs you have a choice what to do with them, buying them already hard boiled doesn't give you many choices. I do agree with the previous poster about tomato paste in a tube. It tastes the same and when you only need a little bit it sure reduces waste.

They are actually making a comeback again. I recently saw an advertisement for a new one made by Cuisinart that has deeper "pockets" in the plates so you can put more filling in the sandwich. They also make a normal depth one and I've seen the same devices made by other manufacturers in the stores.

It would be a fun project, but to have it really work yet also have to compensate for the size of the sandwich (and number of sandwiches if making multiples). For a given force a larger sandwich would have less pressure on it. Hate it when physics get involved in cooking!

I haven't seen any of the electric ones that do this. If you take one of the old cast iron plates that people use to make panini you can manually adjust how much weight you put on top of it. I think that's about the only kind of adjustment you're going to find.