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  1. sangerwaker

    cooking

    Molcajete, black beans, and Mexican Firing Squads. Deelish! :)
  2. sangerwaker

    Just thought I'd share a nice photo.

    Ya know SNOW stands for S**T No One Wants, right?
  3. sangerwaker

    Sea/Lake Food

    LOL. Sometimes pricing just doesn't make sense. I've used more usually expensive cuts in my chili because they were less than ground beef. Not sure I could do it with a T bone either. :)
  4. sangerwaker

    Maxwell Smart, "Missed it by that much"

    Looks good AD! I had a similar issue at my MIL's when I replaced her MW on the tile backsplash. A-holes gave me the wrong back template to mark the holes. Thank goodness it was too short and not the other way. The incorrect holes got covered up, so all was good. But drilling in tile got a...
  5. sangerwaker

    Coffee maker parts

    That's not the same model we have at the lake. We have this one: https://www.keurig.com/Home-Coffee-Makers/K-Duo-Plus%C2%AE-Single-Serve-%26-Carafe-Coffee-Maker/p/K-Duo-Plus-Single-Serve-Carafe-Coffee-Maker#Matte%20Black_color Not that it matters.... We've had Keurig brand makers for many...
  6. sangerwaker

    Re usable K cups

    We use the snap cover ones almost daily at home (2 users 3-4 days per week). No issues. Costco is pretty cheap for their pods. 120 on sale now for $30. Just bought a box last night.
  7. sangerwaker

    Coffee maker parts

    We have the Keurig Duo at the cabin. It gets used every day we are there (2-3 days most weeks). We've had it I believe 3.5 years. We love it and have had no issues with it. It's well water there too. Love the capability of a single pod if I feel the need for an extra cup in the AM or an...
  8. sangerwaker

    gonna brag on myself for a minute

    Good for you, Joe! Nice work. I hope you are able to win this and keep your bridge. Bureaucracy is such a pain sometimes.
  9. sangerwaker

    Insurance for older boats

    I have an agreed value policy with Chubb as there is not anything that could replace my boat(in my mind anyway :cool:). Had my policy for many years now, and my rate has not increased. No claims either, though.
  10. sangerwaker

    Happy Birthday Aspeck !!!

    Happy Bday Aspeck!
  11. sangerwaker

    Happy Birthday Bob_VT !!!

    Happy b day Bob!
  12. sangerwaker

    When You've Reached the End of Twofootitus.....

    One of my customers has a great saying....when you have enough money, you can afford to be stupid. :)
  13. sangerwaker

    cooking

    I disagree Flathead. My last one contradicts your statement. Bark was crunchy (not overly so) and meat was incredibly juicy. Maybe I got lucky. I feel the trick is in the trimming. I always use a whole packer brisket and leave about 1/4" of fat on the flat muscle. I try to trim some of...
  14. sangerwaker

    cooking

    aspeck, have you used Boomyal's brine recipe on wings? Works awesome. We brine and dry season the wings and vacuum seal them until ready to smoke. I also try to not wrap the brisket unless I need to get it done faster. I cook through the stall. Takes longer, but the bark on the brisket is a...
  15. sangerwaker

    cooking

    I never use mustard. But my rub does contain mustard powder. Also gotta trim the brisket right. Too little fat left on and its dry. And too much fat is gross (my opinion). Agree on oak and cherry for wood. I use a mix of bourbon barrel (oak) and apple brandy barrel (oak) and hickory for brisket.
  16. sangerwaker

    cooking

    Cookshack electric smoker. I'm lazy. :) I like the set it and forget it. Cooked about 225 for 8 hours, but had to turn the smoker down some so it didn't get done too early. Rested in cooler wrapped in butchers paper for 4 hours. 2-4 hours in the cooler is my typical window.
  17. sangerwaker

    cooking

    I think that was my 5th one I've made. Trick is a good cut of meat. This one was wagyu. All my previous ones were USDA Prime briskets from Costco. All those were excellent too, the wagyu texture was amazing.
  18. sangerwaker

    cooking

    Made an incredible brisket Saturday. Was a heck of a great cut of beef. Before wrapping and resting:
  19. sangerwaker

    Random

    He also owns the old Coast Guard tender, Sundew. It's the black #404 in the background of the pontoon video at about the 2:48 mark.
  20. sangerwaker

    Random

    https://www.fox9.com/video/1261695
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