4,560 reputation
922
bio website cookingintheyard.blogspot.com
location Cape Coral, FL
age 41
visits member for 4 years, 10 months
seen 8 hours ago

I am a software developer who has been in this business for over 14 years. I am passionate about learning and helping others learn as well. In my free time, I enjoy all forms of outdoor cooking, from simple grilling to barbecue.


Aug
25
comment Where can I buy skinless chicken drumsticks?
I'm not sure that I've ever seen skinless drumsticks for sale.
Aug
24
answered BBQ-style baked beans without mustard?
Aug
19
answered Roasting Pork Butt at 215F
Aug
17
answered Making Southern style chicken in the oven
Aug
6
answered How hot does popcorn need to be before it pops?
Jul
26
answered How to control temperature of a charcoal bbq
Jul
21
answered How much meat should I serve per person?
Jul
21
reviewed Approve Making drinkable yogurt
Jul
20
comment How can I bake normally fried foods?
Fixed again. :)
Jul
20
revised How can I bake normally fried foods?
Fixed a link.
Jul
18
reviewed Reject Is there any difference between cheap and expensive vodka?
Jun
25
comment How to cure beef jerky with a minimum of salt?
Are you really going to claim that you have squeezed every water molecule out of the jerky? And that water will not be reabsorbed from the humidity in the air? Is your food sealer that amazing, really? Give it a rest already.
Jun
19
comment How to cure beef jerky with a minimum of salt?
I will not, because you are ignoring the requirement of shelf stability for beef jerky. That is achieved through curing agents. Heat kills pathogens, but growth resumes when temperatures fall unless the environment contains agents that inhibit it. Your answer is based not on research, but on poor understanding of research.
Jun
18
comment How to cure beef jerky with a minimum of salt?
I read your answer. Your reading comprehension skills need a tuneup, sir.
Jun
18
comment How to cure beef jerky with a minimum of salt?
Neither of those links indicates that jerky is preserved without salt, merely the drying practices to achieve an initial kill of pathogens. Without curing agents, even dried foods will be susceptible to pathogen growth once the food has dropped back into the danger zone.
Jun
10
answered Should I refrigerate hot sauce?
Jun
8
comment Storing rice krispie treats
I don't know. Rice Krispie treats never last long enough around me for storage to become an issue.
Jun
7
answered Ribs burned to a crisp following directions. What does “medium high” mean?
Jun
2
comment Why did my grandfather-in-law salt his beer?
Did he work in a steel mill, or some other high heat environment, by chance?
May
17
revised If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?
Removed "smoking" tag (not relevant), added "substitutions" tag.