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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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In a day filled with minor disasters, the Duroc pork butt was a winner

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  • IowaGirl
    Club Member
    • Dec 2018
    • 358
    • Northeast Iowa, USA

    Top | #1

    In a day filled with minor disasters, the Duroc pork butt was a winner

    It's been a day.

    The synopsis -- Hubby and I had to deal with a torrential rainstorm (1.46 inches in under an hour), a torrent of said rainwater coming in through a workshop window, and a chipmunk hiding out in a bedroom. Not to mention struggling with a horridly humid (95% +), hot day in which we needed to be outdoors harvesting elderflower in my husband's elderberry orchard. All while I was trying my best to smoke a yummy Duroc pork butt from Compart Farms. It all turned out okay in the end.

    And now for the rest of the story (as Paul Harvey once put it) --

    My local Fareway grocery store has started to stock Duroc pork butts (shoulders) and bellies from Compart Farms. This outfit is based in southern Minnesota (https://www.compartduroc.com/) not all that far away from my neighborhood. Fareway ran a special this week on these butts, pricing them at $1.99 per pound. I bought an 8 pounder, dry brined it for a few days, and put it in the smoker (18" Smoke Vault) about 9:30 this morning at 275-300F / 135-150C.

    The day was unbearably muggy and hot with very little breeze, but we got a fair bit of the field work done. In the late afternoon, we were outdoors harvesting more elderflower, when the sky rapidly darkened with rolling dark gray clouds, distant thunder rolled, and a mad wind came up -- all signals to high-tail it to the house.

    We got back in about 5 minutes before the downpour started. About 10 minutes later, we heard water trickling and realized rainwater was pouring into the workshop through a window. That window has leaked a little bit in past heavy rainstorms, but today there were spouts of water jetting out from the window, rapidly covering the floor with water. We made a mad rush to move things off the floor, contain most of the water, and direct the rest to a floor drain.

    After that problem had settled down a bit, I was feeling a bit paranoid and decided to check the rest of the downstairs rooms to see if there were any other trouble spots. I didn't find other water problems, thankfully ... but as I walked through a bedroom, a dark shadow streaked by me as I went around the corner of a bed. I couldn't tell what it was, but it was considerably larger than a mouse.

    I screamed and my spouse stomped into the bedroom with that patented "What 'n the h*ll NOW!" look on his face -- the look that husbands get during a difficult day with more difficult things piling up. So we had a small rodeo trying to catch a chipmunk that very much did not want to be caught. As I write this, the score is currently Chippy - 1, Humanz - 0. He's still at large in the lower floor of our house. At this point I'm too tired to care, to be honest.

    Back to the butt. During the flood and chipmunk rodeos, the smoker had been gamely struggling on without my help. The smoker temperature had plunged below 200F, rain had poured through the top vent and soaked the butcher paper I'd used to wrap the pork, and as a result, the meat cooled down a bit. To make matters worse, I had to wait until the heaviest rain slacked off to try to salvage the cook. After struggling for awhile with ongoing showers and a cranky smoker, I gave up about 6:30 pm, after about 9 hours of cook time. I brought the pork into the house and put it in the oven at 145F / 63C. The internal temp of the butt had originally been around 180F, but by this time it had dropped to 165F.

    I didn't have the energy to make the sides I had in mind -- I had planned to make my version of Troutman's Elote corn salad and my smoky bacon baked beans. But my mister came to the rescue with a quick tossed veggie salad, and I made a simple fresh melon, strawberry, and blackberry mixture drizzled with a sauce of sour cream thinned and sweetened with honey from my beehives. Combined with a big glass of milk and thick slices of pork, the meal was waaayyy plenty good.

    The Duroc pork is delicious. I did not cook it long enough to be tender enough for pulling, but it was still easy to slice and tender, flavorful, and extremely juicy in the mouth. This is how I remember pork was like when I was a kid. My grandfather raised purebred Yorkshire hogs as breeding stock and I grew up eating that pork. I realize now it was quite different than most pork sold today.

    The Duroc meat is darker overall than commodity pork. There is more variation in color between the various muscle groups. I also think it has a more distinct pork flavor -- still sweet and mild, but not as bland as commodity pork. If you live in the upper Midwest, more local grocery stores are carrying Compart pork products, and I recommend you give this meat a try.

    At this moment of this eventful day, the chipmunk is still at large. Parts of my workshop are still wet, but the puddles are gone. We still have more elderflower to pick and dry once the rain and dew on the elder bushes has dried. But my belly is full of good food, and I finally got that hot shower I'd been craving. And my mister and I are still speaking to each other, which is always a good thing.

    I know -- no pics or it didn't happen, but there was too much going on earlier and now I'm tired. I have just enough energy to set this crazy story down on paper, so to speak, before I crash for the night, so I hope y'all can pretend a bit and cut me a wee bit of slack for no photos.
  • Ahumadora
    Club Member
    • Oct 2015
    • 1568
    • Pilar Buenos Aires, Argentina

    Top | #2
    Tomorrows menu: Roast chipmunk with elder berries. Days like this you remember. Normal days you don't.

    Comment


    • IowaGirl
      IowaGirl commented
      Editing a comment
      I agree -- this one is definitely being added to the family history book.

      Roast chippy -- Wonder what rub I should use? Low 'n slow ... or hot 'n fast?

    • Huskee
      Huskee commented
      Editing a comment
      Well said! I gotta remember that one when the bad days with the little ray o' sunshine hit.
  • RonB
    Club Member
    • Apr 2016
    • 10870
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    Top | #3
    Well, you survived and ate well, so the day turned out at least OK.

    Comment

    • smokin fool
      Club Member
      • Apr 2019
      • 640
      • Mississauga, Ont

      Top | #4
      Ya gotta watch those little bush tigers, they can be as mean as the day is long.
      I'm 0 and 2 against them.
      The rest of the day, as much as we think we're in charge reality is quite the opposite.
      At least the meal worked out.
      Wait n see what tomorrow brings....

      Comment

      • mountainsmoker
        Club Member
        • Jun 2019
        • 1292
        • Bryson City, NC

        Top | #5
        Yep Duroc is a great heritage pork. Slicing it at 160 was probably your best choice. I love it that way as well as pulled.

        Glad you survived the storm, and all is well. We have property in Iowa also and went for our vacation in May and June and it rained every day the first week and 1/2 out there in Burlington. The cabin built in the 40's by my wife's dad and granddad sits between the river and the levy. We raised it when we acquired it so that no water would get in until about 26' We watched the Mississippi rise to 24.6 feet. Our farm is south in Lee county and it barely got planted in planted in time.

        I'll tell you driving from NC to Iowa a lot of the farm land looked more like lakes than fields of corn or soy beans.

        Comment

        • NapMaster
          Club Member
          • Jan 2019
          • 560
          • Denham Springs, LA
          • WebberSummitGold6burnerLP, ShotGunSmoker

            Avid Armor Vacuum Sealer

          Top | #6
          Wow! What day! Glad ya'll are OK.

          Curiously, what are you doing with the elderberry flowers?

          Comment


          • Razor
            Razor commented
            Editing a comment
            Was going to ask the same thing.
        • Skip
          Founding Member
          • Jul 2014
          • 2393
          • Blue Earth, Minnesota
          • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

          Top | #7
          IowaGirl , Sounds like you had quite an eventful day that turned out ok in the end. Good job on the Duroc Pork. Now go get that chipmunk.

          Comment

          • HouseHomey
            Club Member
            • May 2016
            • 4127
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
              Slow n Sear
              Drip n Griddle
              22" Weber Kettle
              26" Weber Kettle one touch
              Blackstone 36” Pro Series
              Sous vide machine
              Kitchen Aid
              Meat grinder
              sausage stuffer
              5 Crock Pots
              Akootrimonts
              Two chimneys (was 3 but rivets finally popped, down to 1)
              cast iron pans,
              Dutch ovens
              Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
              The help and preferences
              1 extra fridge and a deep chest freezer in the garage
              KBB
              A 7 year old princess foster child
              Patience and patio furniture
              Lots of ice cubes
              "Baby Girl" The cat

              Erik S.

            Top | #8
            Wow. Suddenly I feel ok with my life.

            So, I read and comprehend every part of your story above. The amazing thing about this place is.

            I have absolutely no index for anything you said above other than “at least my spouse and I are still talking.”

            farms,’passing clouds, floor drains in the house, chipmunks,good pork, raising hogs, beehives, elder bushes and berries and the like. Zero index.

            I am happy you survived and I hope this day is better.

            i vote for hot n fast on that chipmunk.

            only in the pit.

            Comment


            • IowaGirl
              IowaGirl commented
              Editing a comment
              Thank you for reading all the way through! I thought not everyone would know about all the things I mentioned, especially if a person wasn't raised in a farming community, but I'm glad you got the general gist.
          • Troutman
            Member Recipe Director
            • Aug 2017
            • 6294
            • Republic of Texallence

            • OUTDOOR COOKERS
              22" Weber Kettle - Red Premium Limited Edition
              6 Burner Weber Summit Gasser
              22" and 18" Weber WSM Smoker
              18” Jumbo Joe
              36" double door Lyfe Tyme offset stick burner (SOLD !)
              Pitts & Spitts Pellet Pro 2436
              BBQ ACCESSORIES
              Classic Thermopen
              Thermoworks SMOKE
              Fireboard Pro with Pit Viper fan
              Grill Grates
              SNS for the 22" Weber kettle
              A-MAZE-N Smoker 12" Tube & Tray
              Weber stainless veggie basket
              Weber stainless fish basket
              Weber stainless rib rack
              Phat Mat cooking mats
              Barbestar BBQ Cooking Gloves
              WOOD & PELLET PREFERENCES
              For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
              For Chicken & other fowl = competition blend, cherry/oak/hickory
              For Turkey = 100% hickory or competition blend
              For Pork Shoulder = mesquite, oak or hickory
              For Pork Chops or Ribs = 100% applewood
              SOUS VIDE
              Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
              INDOOR COOKWARE
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              JA Henckels 15 piece Stainless Knife Set
              Victorinox 12" Fibrox Pro Slicing Knive
              Victorinox 6" Curved Boning Knife
              Set of Dalstrong Japanese Steak Knives

            Top | #9
            Just one of those days. We had squirrels in our attic over the winter, one died and got caught in the rafters and stunk our kitchen up for about a month. But that's a whole other story.

            I've only had the Compart Duroc once and thought it was amazing. We're getting a lot of Berkshire down here but I'm dying to order again from Compart. Thanks for the reminder. Sound like yours turned out good !!!

            Comment


            • IowaGirl
              IowaGirl commented
              Editing a comment
              I heard a presentation this spring by the Compart folks. If I hadn't heard their talk, I might not have paid any attention when their products showed up in my local grocery store. Good thing I listened up and remembered!

            • Troutman
              Troutman commented
              Editing a comment
              My only issue with them is their shipping cost. I just check on buying some butts and they wanted $107 for shipping on an order that costs about $150. What up with that? I get Porter Road Berkshire/Duroc shipped for like $20. Something ain't right.

            • IowaGirl
              IowaGirl commented
              Editing a comment
              I can't speak for the Compart folks and their shipping. But I ship a lot of packages for the small biz I own and operate and know all too well about shipping costs for my products. The big guys get some crazy good deals on shipping and us little folk don't. That is true for standard (ground) shipping and extra true for expedited. Some of my customers complain about my shipping costs too. I do my best to politely explain I ain't Amazon (in more diplomatic language, of course.)
          • IowaGirl
            Club Member
            • Dec 2018
            • 358
            • Northeast Iowa, USA

            Top | #10
            Originally posted by NapMaster View Post
            Curiously, what are you doing with the elderberry flowers?
            Currently we are drying most of the elderflowers for sale, but hubby is looking into selling frozen fresh flowers. Fresh or dried flowers are used to make wine, mead, beer, and vinegar. Dried elderflowers can be added to tea blends, where it adds a delicate floral flavor. There's a big thing lately where bartenders make simple syrup infused with elderflower and use the syrup in drinks. I make elderflower cordial (elderflower steeped in sugar syrup with citric acid and/or lemon juice), a traditional use for the flowers. We're also experimenting with infusing honey with elderflower.

            Comment


            • NapMaster
              NapMaster commented
              Editing a comment
              Thanks and that is very interesting. I new the berries were used in wine. Have you ever noticed your bees using them as a nectar source?
          • IowaGirl
            Club Member
            • Dec 2018
            • 358
            • Northeast Iowa, USA

            Top | #11
            Bees do not use elder flower and pollen as food sources. Chuck (my hubby) has almost an acre of elder bushes in his orchard, and I only see the occasional bee even when the orchard is in massive full bloom, like right now.

            My small cherry tree almost vibrates with the bees when it's in bloom with far fewer flowers. There's a huge difference in the desirability of the two plants as bee food.

            Here are some of Chuck's elderberry plants in bloom from a few days ago --

            Click image for larger version

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            Comment

            • klflowers
              Club Member
              • Sep 2015
              • 1976
              • Tennessee

              Top | #12
              Late to the party but floor drains bring me back to the house i grew up in in Detroit. We had floor drains in the basement. Did you guys get the critter? And did you do him hot and fast?

              Comment

              • FireMan
                Charter Member
                • Jul 2015
                • 6686
                • Bottom of Winnebago

                Top | #13
                I grew up in Detroit also and I to want to know if ya got the chipster. Not that Detroit even matters but the chipmunk has us hangin in suspense.

                Comment

                • JimLinebarger
                  Club Member
                  • Jun 2017
                  • 627
                  • Spokane Valley, Wa.
                  • Grills/Smokers
                    Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
                    Weber Jumbo Joe
                    Weber 22" Master-Touch Kettle
                    Pit Barrel Cooker
                    Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
                    Traeger Timberline 850

                    Thermometers
                    Thermoworks Smoke
                    Maverick ET-733
                    Thermapen Mk4, Red

                    Sous Vide
                    Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
                    Anova Precision Cooker Insulated Container
                    Lipavi C15 container and lid
                    Lipavi L15 Rack

                    Accessories
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                    BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
                    BBQ Dragon
                    BBQ Dragon Grill Table for 22" Weber Kettle
                    Fire Butler (for Weber 22")
                    Grill Grates for Jumbo Joe and Blaze grill
                    Hovergrill

                    About me
                    Name: Jim
                    Nick name: Bear
                    Location: Spokane Valley, Wa.
                    Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

                    USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
                    Former Computer Tech/Admin
                    Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
                    Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

                  Top | #14
                  I have heard of multi-tasking, but you seem to elevate the meaning to (what's past the a whole 'nother level?) ....!

                  Comment

                  • IowaGirl
                    Club Member
                    • Dec 2018
                    • 358
                    • Northeast Iowa, USA

                    Top | #15
                    There was too much going on that crazy day. It was kind of mind numbing after awhile.

                    Update on the chippy -- He hid out in the bedroom for a few days, then snuck out of the house proper into what used to be our attached garage (now converted into a heated shop for the small business I run). He scared the dickens out of me by dashing across the floor right in front of me when I inadvertently startled him into leaving his hiding place on a shelf. When the workday was over, I left the shop door open to the outdoors for the night. He must have found his way back to nature, because we haven't seen him since. (edit: And the air in the house is still breathable without a respirator.)

                    I never got to find out whether hot 'n fast or low 'n slow is the recommended way to cook chipmunk, so I can't report back to y'all on that point. That's okay ... I think I can live without that tidbit of information.
                    Last edited by IowaGirl; July 18th, 2019, 03:18 PM.

                    Comment


                    • Craigar
                      Craigar commented
                      Editing a comment
                      I can't believe I am just reading this story for the first time. Fantastic! Thank you for your entertaining prose! As I am sitting here giggling to myself, the first recipe that came to mind was Treetop Stroganoff. I have a wild game recipe book at home, published by the Nebraska Game & Parks, that has a stroganoff recipe that uses squirrels. I'm sure a few chipmunks could be substituted.

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                  About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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