ts1979flh

How about some sort of center cap covers and some trim rings like on my buddy's 55? I think he has two rings. Maybe the outer ring and the center cover? Or would that be too old manish? I may be showing my age. LOL.

I've made my own bacon before. It turns out good. I use Morton Tender Quick (it contains Nitrates though) and brown sugar at a rate of 1 Tbs per lb of each. I do a 5-7 day cure in a big zip lock bag in the fridge, turning it over every day. Then back in the fridge for a one day wash in a pan of water, changing the water when I think of it. Then an overnight rest uncovered in the fridge before I smoke it. If you up the amount of pink salt, try an overnight soak in a water bath if you aren't already doing that. Then let it sit overnight uncovered in the fridge for all the moisture to distribute.

Happy Birthday!!

I made a batch of Venison Carne Guisada yesterday. I started it on the stove and finished it on the Primo. I cut up a small deer hind quarter into chunks and dusted them in flour and browned them in a dutch oven. Sautéed some onion, jalapenos and garlic. Added the meat back in, covered in beef broth. Added some cilantro, salt, pepper, cumin, paprika and an 8 ounce box of Mexican tomato sauce and brought it to a boil. Moved it indirect on the Primo at 250. Cooked uncovered 1 1/2 - 2 hours and put the lid on and finished for about 4 hours. served with some warm flour tortillas.

I got a Harbor Freight catalog in the mail today. The front page has a coupon for this scanner for $159.99. AshleyP, if you don't have the catalog or can't find one, let me know and I'll mail you the coupon. It expires 11/30/2018.

I used Grapeseed Oil. I couldn't find Flaxseed at our local market. These pans have an epoxy coating on the handle so I don't think they can handle the oven method. I put a little oil in the pan and heated it on the stove until is smoked. Swirled it around for a bit and then wiped it out with a paper towel. I tried the bigger one again this weekend and got the same results. I thought it felt good but it stuck. I'm just gonna keep seasoning it until it works, I guess.

I cooked some hamburger steaks and fried potatoes in the pans last night. I used the smaller one for the potatoes and it performed remarkable. No sticking at all. The larger one for the hamburger steaks and it was not quite so non stick. I had to scrub it lightly reasoned it again. After the initial seasoning, the larger one felt a little sticky to the touch. I could tell it didn't take the seasoning as well. I'm going to work on the large one some more and give it another try.

I got the pans seasoned over the weekend. I fried an egg is the smaller in the smaller pan. There wasn't even a hint of sticking. I haven't had a chance to use them to prepare a meal yet. I hope to do that tomorrow night. I've got a video but I can't figure how to post it.

I'm looking forward to using them. I have not seasoned them yet. When I do, I'll try and post an update on here. I saw a Lodge brand one at Academy a few weeks ago for about $35.00. Mine were about $60 (one a little more, one a little less). it might be worth a shot to try the Lodge for the price difference.

I turned 49. I don't think ya'll want to see me with no pants. Thanks for the birthday wishes. It was a good one. I got 2 DeBuyer carbon steel frying pans. Now I just need to season them up and get to cooking.

When I cook a loin like that I run the grill around 325-350 and remove it when the internal temp hits 150-155. I've got a Primo XL Oval ceramic grill. I put the fire on the left and meat on the right so I'm cooking it indirect. They will dry out if you take them to shredding temp.

Mine are doing good this year. I had bad luck with squash and zucchini.

The pics aren't that good but I can some tomatoes from my garden this weekend. I also made 6 pints of salsa but didn't get a pic. I also made some jalapeno poppers from some of my peppers.