Message from @SamanthaM
Discord ID: 443174200585355265
@Deleted User it’s a great cut for hosting large numbers and not breaking the bank.
@Deleted User , yeah our chapter had a bbq at my place recently - did a pork shoulder and Brisket, cost factor for the pork was ultra low. Feeds a ton of people.
@Deleted User can’t beat the flavor. Pork shoulder is the main cut for dry cured salami as well, plus fat back.
I like Venison as well, my kid kills quite a few every year ( or used to, he's got a limit now he's not a minor ) tastes delicious. Smoked a raccoon a couple years ago, that bastard was tasty
Dude, smoked, barbecued coon is pretty good, Opoussm is good too
Smoked
We don't need no stinkin' immigrants.
This shit owns
Never had mango...gonna have to get some of that
Rice Vinegar absolutely rocks though
@Fox That looks fantastic man
@Deleted User thanks. I used to cook professionally. I loved it.
So did I. Getting back into it before too long
Everything else is boring
Yikes. They're kind of asking for it here
Mexican American Master Chef...oh yeah? Now serving Taco Tuesday at C.I.A. I guess
Optimal time for grilling hamburgers?
Right now @SamanthaM
Some people like low heat from the coals, I like high flame 4 minutes per side.
But that's not "cooked".
Lid off
I thought it also depends on the size of the patties.
Lid on, 2-3 minutes tops
Lid off? Ok. Got it. Thanks!
3 1/2 in in diameter
Gently press the meat to see what the give is.
Yeah lid on is nice if you want some smoke. Experiment with one you can give to your dog.
Lid off is my preference. Go 3 minutes.
It will continue to cook when you take it off with residual heat.
Alright, good advice. Going to try one batch with lid off vs. on.
Thanks!
If it's someone you love, err on the side of rare, if it's someone you hate, burn it and offer them a salad.
Looks more like a jumbled mass.
wth is that?
Apparently this needs practice.
How can I keep avocados from going bad so quickly?