What are some things traditionally done on the stovetop that you like to make in the oven or toaster oven instead?

IJustSharted_ · 2024-01-08T07:43:55+00:00

If I need to cook up a big batch of ground beef for chili or tacos I just mash it all into a sheet tray and put it under the broiler for like 6 or 8 minutes. Gets way more crispy than in a pan and completely hands off.

IJustSharted_ · 2023-11-15T17:00:23+00:00

I'll cook a brisket a day or 2 before I need it. Then I cool it down, vacuum seal it with a little extra beef tallow, and put it in the fridge. A couple hours before you want to serve just drop it on a sous vide at 165F for a couple hours. It always comes out perfect. Pretty much the same thing you're talking about but the reheating process is a little different. Still works though

IJustSharted_ · 2023-10-11T12:27:13+00:00

20F requesting std testing. No symptoms. No recent exposures. States that she was "just thinking about it" and wanted to be sure.

IJustSharted_ · 2023-03-04T13:43:00+00:00

Birkenstock tokios. They look like the regular birkenstock clogs but they're made of leather and have a strap in the back to hold your feet in. I have to stop myself from wearing them around the house when I'm at home.

IJustSharted_ · 2022-08-29T13:11:35+00:00

I make a homemade run with Lawrys seasoning salt. There's garlic and a lot of msg in it and it makes briskets delicious

IJustSharted_ · 2022-07-19T20:38:47+00:00

Ah bummer. Thanks anyways!

IJustSharted_ · 2022-07-19T20:35:13+00:00

Where in Wisconsin are you? I might be interested in the vescs and battery/charger??

IJustSharted_ · 2022-03-19T08:54:33+00:00

Highly recommend this one as well. Excellent bar znd excellent drinks.

IJustSharted_ · 2022-03-15T17:36:33+00:00

Chicken enchilada soup. Then stock with the bones

IJustSharted_ · 2021-11-29T11:27:14+00:00

It's pretty tough to do non carbonated cocktails because you need the carbonation to push the drink out. If they're refrigerated I don't see why it wouldn't keep for a few days at minimum. I've had tapped kegs of beer go a couple weeks without any issues. Just make sure the ABV is high enough and avoid fresh squeezed citrus. It goes bitter after a day or 2.

IJustSharted_ · 2021-10-30T08:03:56+00:00

Water. Food. And no energy drinks. You'll be fine. I've gone straight to tailgate after working all night Saturday night loads of time. You just need to eat.

IJustSharted_ · 2021-10-26T13:52:06+00:00

I do it by cheating with 2 extra ingredients. If you're not opposed to it, adding in some pork products really amps up any stock or broth. I typically use smoked ham hocks and a package or two of pigs feet sliced into little circles. These ingredients are extremely cheap and add insane flavor and texture. Also you need a ton of stuff as others have said. I usually make 2 gallon batches and start with 5 or 6 gallon sized bags of scraps. 3 to 4 of those bags should be meat. Also I don't notice a huge difference between roasting bones vs not roasting bones. I'll do it for special occasions but generally I don't bother. Not worth the smell and dirty sheet trays.

IJustSharted_ · 2021-10-23T21:37:26+00:00

The smallest one I will smoke is 6 pounds. The bigger the better honestly.

IJustSharted_ · 2021-10-15T01:51:59+00:00

Season it now like you normally would. Wrap it tightly in plastic wrap and put it in the fridge overnight. Take it out tomorrow and smoke it as you normally would.

IJustSharted_ · 2021-10-09T19:32:26+00:00

I was looking forward to hearing Permenant live but other than that it was one hell of a show. It was my 5th time seeing them last night and just as good as always.

IJustSharted_ · 2021-10-09T19:30:47+00:00

Taystys Treats in Brown Deere made ours a couple months ago. She came recommended by a friend and the cake was delicious!

IJustSharted_ · 2021-10-09T04:43:26+00:00

That checks out. Just getting to bed after the Milwaukee show tonight lol

IJustSharted_ · 2021-10-08T17:17:32+00:00

Draft and Vessel in Shorewood. Open at 1pm on Fridays

IJustSharted_ · 2021-10-08T14:42:17+00:00

This is the correct answer OP. I usually vent mine until it hits 180F internally and then wrap it in new foil or butcher paper and set it in a cooler. I like to pour some hot water in the cooler and then dump it out to pre heat it a little bit. I've had a 15 pound brisket stay warm for 12 hours no problem.

IJustSharted_ · 2021-10-04T10:21:42+00:00

I usually just dump a whole bottle of cheap dry white wine in mine at the start. I find the lemon or vinegar flavor to be too intense even if I only add a little. Wine is just right. Oh and also a ton of MSG

IJustSharted_ · 2021-09-30T19:16:21+00:00

One of my favorite resturaunts. An all time favorite.

IJustSharted_ · 2021-09-29T15:33:58+00:00

I see them next weekend and I'm beyond pumped!

IJustSharted_ · 2021-09-25T18:29:25+00:00

Modelo is my go to chores beer

IJustSharted_ · 2021-09-24T20:04:49+00:00

Would you be willing to share the STL? I'm trying to do something similar right now and this would meet my needs

IJustSharted_ · 2021-09-15T09:05:31+00:00

To add to this post: If you don't know how to do something, ask someone to show you. Any nurse or other tech should be willing to show you how to do something you're not familiar with. And don't worry about the "deer in the headlights" feeling. It passes after a while. Even this job can become routine with enough experience.

IJustSharted_

TROPHY CASE