 }})
Search results
-
The BBQ Thread
Yeah...I tried to weasel out of using the slicer since cleaning it is kind of a PITA because I'm so OCD about it, but Mrs Skinsfan was insistent. I like how thinly it slices the onions too.- Skinsfan1311
- Post #972
- Forum: The Gastropub
-
-
The Retirement Thread
I'm sooooooo close.....less than a year away now...depending on how much time I have banked, it might be right after the 1st of the year. I've been researching and talking to a few retirees in my situation, (similar ages, same employer, rate of pay, benefits), and the health care stuff just...- Skinsfan1311
- Post #6
- Forum: The 5 O'Clock Club
-
The BBQ Thread
They had Duroc pork "ribeyes" on sale at HT a few weeks ago. I dry-brined them with Kosher salt, rubbed them down with jerk paste and reverse seared with cherry wood.- Skinsfan1311
- Post #968
- Forum: The Gastropub
-
-
The 2026 Draft Thread - Day 2
Commercials...:confused:- Skinsfan1311
- Post #776
- Forum: Sons of Washington
-
What's for Dinner?
Boil. It's idiot-proof, (speaking for myself). Most home-cooks steam shrimp for too long and ruin it. To make it perfect, every time, set a timer for 2 minutes, dump the shrimp in boiling water and stir constantly for 2 minutes. Drain and shock in an ice-water bath. It's literally...- Skinsfan1311
- Post #4,045
- Forum: The Gastropub
-
What's for Dinner?
Did a pork roast in the oven. Dry brined with kosher salt, sprinkled some Penzey's 33rd & Galena rub, blasted it at 475° for 15 minutes, turned the oven down to 275°, and took it out when the internal temp hit 140°- Skinsfan1311
- Post #4,043
- Forum: The Gastropub
-
Great Movies That Others Might Enjoy, Or Ones To Avoid
I just watched a wonderfully bad movie. "Thrash" on Netflix.- Skinsfan1311
- Post #701
- Forum: The 5 O'Clock Club
-
-
(New Poll) The Washington Commanders Brand 2.0: Beer Drinkers and Hail Raisers
That's an odd species of bird.. :LOL:- Skinsfan1311
- Post #2,047
- Forum: Sons of Washington
-
(New Poll) The Washington Commanders Brand 2.0: Beer Drinkers and Hail Raisers
I can take 'em or leave 'em but I don't hate them. I would prefer the spear/feather on the helmet, sans the "W" like they did in the 60's.- Skinsfan1311
- Post #2,037
- Forum: Sons of Washington
-
The BBQ Thread
Sounds great! I can't bring myself to stay inside in this kind of weather so I spent a few hours messing with the grills. I'm breaking in the Performer with some Duroc pork chops. I dry brined them with Kosher salt last night. I'm going to use some type of rub & reverse sear 'em..- Skinsfan1311
- Post #961
- Forum: The Gastropub
-
Your Grilling Weapon of Choice?
I picked up a couple grills this weekend on FB Marketplace. A 2004 Weber Genesis Gold C,(I've been searching for a decent one for years), and a 2nd Generation Weber Performer with a colored kettle. I got these to replace their counterparts ,(2001 Genesis Silver B and 94 Performer). There was...- Skinsfan1311
- Post #36
- Forum: The Gastropub
-
What's for Dinner?
...and if you order well done, the chef chases you around the dining room with a cleaver!- Skinsfan1311
- Post #4,040
- Forum: The Gastropub
-
The Magic Of Coffee
Mom gifted me the BRC coffee club one year. They only have one worth drinking, to me anyway, is the "Murdered Out" dark roast. The others I tried weren't all that great and it's all pricey. $17.99 for a 12oz bag? No thanks. Costco has a good variety of great beans,(at least around here they do)...- Skinsfan1311
- Post #43
- Forum: The Gastropub
-
What's for Dinner?
Yeah...I like 'em rare to medium rare, leaning more towards rare. If I'm cooking for others, I'll make it medium rare. It just the two of us & Mrs. Skinsfan likes it,(gulp!), well done, so her slices end up under the broiler anyway. It's more of a challenge to cook a decent well-done steak...- Skinsfan1311
- Post #4,037
- Forum: The Gastropub
-
What's for Dinner?
Thanks! We just finished a small batch of San Marzano tomato soup.- Skinsfan1311
- Post #4,035
- Forum: The Gastropub
-
-
You haven't joined any rooms.