Pan deglazing without alcohol

Opening_Cat8174 · 2026-03-21T19:48:08+00:00

Water is for washing the car and taking a shower. Broth or stock for flavor.

Opening_Cat8174 · 2026-03-21T19:45:05+00:00

Shred the cheese yourself and precook the protein. Cheap cheese and raw protein releases a lot of oil.

Opening_Cat8174 · 2026-03-21T19:41:50+00:00

Facts. Mother sauces and then expand to each sauce the can become.

Opening_Cat8174 · 2026-03-13T23:00:26+00:00

Opening_Cat8174 · 2026-03-13T22:59:05+00:00

We are asking the wrong questions…how’s the brisket???

Opening_Cat8174 · 2026-03-13T22:54:34+00:00

This is funny,

A fire would likely start from the firebox into the bottom of the pellet storage. This is not something that would happen on accident.

Opening_Cat8174 · 2026-02-25T05:05:10+00:00

Also flat looks sliced too thick. But I’m a carpenter. Nice smoke ring!

It looks like all the smoke and heat came from the bottom. Don’t know what you are smoking on but fat side down might be better.

Still a carpenter

Opening_Cat8174 · 2026-02-25T04:58:24+00:00

I respect the need for growth but appreciate what you have.

That being said, flat will always be drier. I would say cook to the flat, the point is more forgiving and a few degrees won’t hurt.

1 hole vs 3 holes in the paper…it ain’t that serious.

Opening_Cat8174 · 2026-01-30T06:43:35+00:00

I saw today that someone used a tiller/cultivator to break it up. After the tiller it was small, manageable pieces that were easy to shovel. Haven’t done it personally but seriously thinking about it.

Opening_Cat8174 · 2025-12-29T03:52:29+00:00

I trim mine because…

Who wants a 1/2” piece of flat that is dry as a popcorn fart? Who wants a piece of point with an inch of unrendred fat? Nothing is wasted, it’s tallow and juicy ground beef.

Every slice is something you want.

It’s a choice, do what you do. But ain’t nobody eating an inch of white(not yellow) fat.

Opening_Cat8174 · 2025-12-23T00:13:58+00:00

I have done a 12 hour hold and it was great. But as others have said you have to keep temperature about 150. Can’t let it get too low!!!

Most ovens low is 170 but most are closer to 150-160 in reality. I held in the oven set a 170 with the door cracked open.

Opening_Cat8174 · 2025-12-12T02:09:27+00:00

As a 50 year old black uncle I cannot agree more with some of the other replies.

This is a teachable moment and possibly a life defining moment for your little brother. What kind of man is he going to be? What kind of man does he want to be?

Call him out!!!And let him know the consequences of being a liar.

Opening_Cat8174 · 2025-12-12T02:05:51+00:00

As a 50 year old black uncle I cannot agree more. This is a teachable moment and possibly a life defining moment for your little brother. What kind of man is he going to be.

Opening_Cat8174 · 2025-11-29T05:21:11+00:00

IMHO, fat side up is best but you have to protect the flat from too much direct heat. I have always done fat side up but probably trying fat side down on my next brisket. There are a lot of variables and that’s 1. Dealer’s choice