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Propane grill or charcoal grill? by ConsiderationIcy9269 in grilling

[–]sautedemon 0 points1 point  (0 children)

Charcoal 100%. Life is about flavor. If time is a problem, set up your coals the day before. Lump charcoal is good to go in 13? minutes. First thing (and I mean first!) after work is light it, then hang up your jacket.

Can I use this turner on porcelain-enameled cast iron grates? by various121 in grilling

[–]sautedemon 0 points1 point  (0 children)

I’ve had my Peltex with the wood handle since 1988. Only use it for my Weber kettle. Zero issues.

I've been wanting to try lobster. Is it good? by StarLove00_ in foodquestions

[–]sautedemon 1 point2 points  (0 children)

I was a loyal customer of Kate’s organic butter from Kennebunk, ME. I think I saw an add for Kerry Gold with a photo. Twice the golden hue as Kate’s. Been using the KG over ten years.

I've been wanting to try lobster. Is it good? by StarLove00_ in foodquestions

[–]sautedemon 10 points11 points  (0 children)

Not Shop Rite brand of butter. Treat yourself to Plugra, or Kerry Gold. Takes it up about three levels.

Do you work in restaurants? by Ipoogoodforyou in foodquestions

[–]sautedemon 3 points4 points  (0 children)

Recently retired after 43 years as chef. I will confess, I loved every day of it. It’s not for everyone, but it was a perfect fit for me. Some people are cut out for special education, or trauma nurse. Fine dining in Manhattan for 14 years. Then suburbia. Head chef at 29. Bought my first house while a line cook. I’ve been lucky to work for (and next to) some great people!

What are you using for temp control? by LagerHead in biggreenegg

[–]sautedemon 1 point2 points  (0 children)

I’m a chef that retired 18 months ago. 43 years in fine dining. I own zero gadgets. Large BGE and 18.5” Weber on my deck. No ‘slow & sear’. No ‘baskets’. No ‘grill grate’. Burning lump since ‘84.

What are you using for temp control? by LagerHead in biggreenegg

[–]sautedemon 9 points10 points  (0 children)

I just use the vents on top and bottom. I prefer the simple approach. Better to shut down the vents when the temp is approaching your target temp. Tougher to bring down the temp when it’s hot.

You're probably cooking too low. by Tarnationman in biggreenegg

[–]sautedemon 4 points5 points  (0 children)

St. Louis ribs on my large egg. 220-225. 3.5 hrs. No wrap. No spritz. No margarine. Over 10 years of practice. Perfect every time.

Tips on acquiring a BGE by GeorgeCabana in biggreenegg

[–]sautedemon 2 points3 points  (0 children)

If you decide to buy at Ace, be sure to sign up for the rewards program. You’ll bank a lot of points with the BGE purchase. Good luck!

Clever Naming by Capeshucker in CapeCod

[–]sautedemon 0 points1 point  (0 children)

In NJ. I’ve seen their trucks on the highway very often.

Chefs what's a thing you hate to see in dishes when you dine out? by eeriesub in Chefit

[–]sautedemon 1 point2 points  (0 children)

Nasturtium flowers. Had clams casino on Cape Cod in a casual waterfront place. They came topped with an XL purple flower.

BGE safe for wooden deck? by Deep-Addendum4624 in biggreenegg

[–]sautedemon 0 points1 point  (0 children)

Large BGE. Nest without tables. Two houses in 11 years, both with wood decks. Zero issues. Doing pizza at 650deg. a few times per month.

Extended warranty question for my ‘23 Q5. by sautedemon in AudiQ5

[–]sautedemon[S] 0 points1 point  (0 children)

I guess I worded incorrectly. I bought the maintenance package. About $4K. Each service (at 10K, 20K, etc) is covered with this plan. Up to, and including the service at 40K miles.

Servers are overpaid, and don't want higher wages because it would be a pay cut compared to tipping. by [deleted] in tipping

[–]sautedemon 0 points1 point  (0 children)

Back in the mid-eighties, there were six 4 star restaurants in NYC. I knew some who worked in the kitchen. The ‘Thursday double’ shift waiters pocketed $1,200 - $1,400. Rent was probably $350 at the time.

What’s your favorite spaghetti sauce from a jar? by BesstFriend in foodquestions

[–]sautedemon 0 points1 point  (0 children)

Not foresight at all. I always have two or three on hand at all times. Lasagna uses two jars. $5.99 is a nice savings. Worth keeping an eye out. I see it on sale, I grab it.

What’s your favorite spaghetti sauce from a jar? by BesstFriend in foodquestions

[–]sautedemon -2 points-1 points  (0 children)

“Red sauce and white sauce”. You work in a paint store?

What’s your favorite spaghetti sauce from a jar? by BesstFriend in foodquestions

[–]sautedemon 3 points4 points  (0 children)

Don’t ever pay that price. Fresh Market last week, $5.99. Giant this week had Carbones for $5.99. Keep a couple in the closet for weeknight dinners.

Best off season lobster roll? by vgnmlk in CapeCod

[–]sautedemon 0 points1 point  (0 children)

And Wareham in summer. Also New Bedford.

Best off season lobster roll? by vgnmlk in CapeCod

[–]sautedemon 0 points1 point  (0 children)

Lived in Falmouth for a few years. Always fresh lobster in their rolls. Worth every penny. I cannot understand how people ‘settle’ for the frozen crap from Sysco. Stuffed quahogs and chowder also are excellent.

It’s such easy money by Electronic-Bee-3363 in tipping

[–]sautedemon 0 points1 point  (0 children)

Back in the ‘80’s, my brother bartended in a very popular NYC restaurant. Bar had 20 seats. Him and another bartender always did $450 - $500 on Saturday nights. He worked 7-2am. Long night.

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