5698k
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Everything posted by 5698k
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This reminds me of a scene in the Beavis and Butthead movie, that I can't bring myself to post. The last word of the scene is "FIIRRREE!" Sent from my iPad using Tapatalk
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Thanks much!![emoji6][emoji6] Sent from my iPad using Tapatalk
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Care to share the meatloaf recipe?[emoji56][emoji56] Sent from my iPad using Tapatalk
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I understand, but the goal is to vent the remains of the grout moisture, and you've done that. If you go hotter, try another 50-100°. If you don't see any more moisture, you're vented. But you're trying to avoid a violent vent, which you've accomplished. The goal now is to cool it down slowly enough to press the tiles back in as it cools. Sent from my iPhone using Tapatalk
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- bratwurst
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I'm curious, what's your ambient temperature? Sent from my iPhone using Tapatalk
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Not necessary! You're venting, that's all that matters! You're doing this perfectly. If you're seeing solvent, you can let it vent, but cooling it down a bit won't hurt a thing. Sent from my iPhone using Tapatalk
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Thanks Mac. I need to up this. I'm thinking it needs a really sweet, chewey bark. I mixed some sauce and honey, but that didn't do the job. Sent from my iPhone using Tapatalk
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No, you'll need to press the tiles in as it cools. Are you seeing liquid? Do you still get the chemical smell? Go ahead and back down roughly 50°, it won't hurt a thing. Sent from my iPhone using Tapatalk
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And burnt ends. I almost forgot to take a pic. These were really good. Not as good as beef, but I'm a beef kinda guy. Sent from my iPhone using Tapatalk
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That's good, and you're venting, no hotter, if anything, back it down some. Sent from my iPhone using Tapatalk
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That's good, and you're venting, no hotter, if anything, back it down some. Sent from my iPhone using Tapatalk
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What's your temp? Sent from my iPad using Tapatalk
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Ready to come off Future burnt ends Sent from my iPad using Tapatalk
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I got this smallish belly at Costco, and pork belly burnt ends came to mind. A little Dukes mayo, Texas BBQ Rub, And on the grill Sent from my iPad using Tapatalk
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Shiny new kks, love em. Time to get it dirty. Don't sweat the burn in, just don't let the grill get over 500°-550° ish, it may not take that much. Patience is key. Start with a full load of coal, a plentiful supply of your favorite beverage, and maybe even some good steaks. No need in wasting all that heat! Sent from my iPad using Tapatalk
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If the 23" is a real consideration then there's no question. Get the 23". I have a 23" and a 19" tabletop, and there's no comparison. If the 19 was my only grill, I would be perfectly happy with it, it's completely capable, but with the 23 in the picture, huge difference. A big brisket, long racks of ribs and such are tight on the 19, but with a rack, I can easily do 8 racks at once on the 23. I've done 18lb briskets no problem. Lastly, I personally think the 23 is the best looking one of the bunch too. Regardless of what you get, any kk is far better than anything else you could ever cook on. Sent from my iPad using Tapatalk
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I suppose this is considered sustainable charcoal
5698k replied to Steve M's topic in Jokes, Ribbin' & Misc Banter!
An oldie, but in this case, it might work. Sent from my iPad using Tapatalk -
Nothing like diving right in! Sent from my iPad using Tapatalk
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Ok, that rates really high on the cool s**t-o-meter! Sent from my iPad using Tapatalk
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I'm a zep guy, it gets stuff off that nothing else will. Sent from my iPad using Tapatalk
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Yeah, I wanna see how this turns out. Sent from my iPad using Tapatalk
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Make sure to check out the unpacking instructions if you haven't already. Very useful info. Sent from my iPad using Tapatalk
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Ok, just checking. Sent from my iPad using Tapatalk
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Are you familiar with the burn in? Sent from my iPad using Tapatalk
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H@!!! Sent from my iPad using Tapatalk