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Well look at us!!! We are all being socially distant and trying to help flatten the curve of this COVID 19, but, it can't stop us from putting out a new monthly PitCast for your enjoyment! ALSO, we have added a video portion as well. So, if you would rather watch this vs. listening to it you now have that option...of course, I don't know how great it will be for you to look at us, but, that's totally your choice!
VIDEO:
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Last edited by BBQCentralShow; March 30, 2020, 08:58 AM.
Thanks Meathead for answering my questions. Maybe what you could do is ask the AR pit members how blonder could go about setting up future experiments.
Many heads are better than 1
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
BBQCentralShow Yep Greg, that's how we used to do fondue with the exception our pot was electric. Mom boxed up the pot after my trip to ER and we haven't seen it since.
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