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Old 05-07-2013, 06:53 AM   #46
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Join Date: 12-17-12
Location: Richmond, VA (Pittsburgh PA native)

1. I always brine poultry. Always, *always*, always. No exceptions.

2. I do not perpetuate myths, like:
-- Turn the meat over only once!
-- No peeking!
-- Don't use Cowboy charcoal!
Brinkmann Southfork.
Grill Dome.
Kettle Pizza kit within a Weber Silver.
Homemade mortarless bread oven.

KCBS member ... primarily so I can get into Restaurant Depot.

Purple and pink Thermapens. The slow ones, as I'm not competitive.
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