3,584 reputation
719
bio website cookingintheyard.blogspot.com
location Cape Coral, FL
age 40
visits member for 3 years, 6 months
seen 20 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.


Apr
20
awarded  Nice Answer
Mar
30
answered Can I substitute a beef round rump roast for brisket?
Mar
19
answered How do I catch drippings on a charcoal grill?
Feb
25
comment What's the best way to get a charcoal taste on a propane grill?
Sell your propane grill on Craigslist, and use the proceeds to buy a charcoal grill.
Feb
9
comment Sous vide without plastic bags?
You're either going to have to overcome your irrational fear of plastic, or eliminate this as a cooking method.
Feb
4
answered How to cook beef shank so that it is fall-off-the-bone tender?
Jan
21
answered Using my own wood for smoking?
Jan
11
answered Butcher/Cooking Twine - safe for BBQ?
Dec
27
awarded  Custodian
Dec
27
reviewed Approve suggested edit on Advantages of using a non-glass teapot?
Dec
27
reviewed Approve suggested edit on What is the difference between sea salt and regular table salt?
Dec
27
reviewed Approve suggested edit on semi-freezing ripe avocado for easier handling
Dec
27
reviewed Approve suggested edit on How to dice tomatoes?
Nov
5
answered BBQ Rib problem, need suggestions
Oct
15
revised Did I poison myself by eating popcorn made in a steel pot with olive oil?
"Smoking" was not an appropriate tag.
Oct
14
awarded  Yearling
Aug
26
answered Smoking a pig at 225 F vs barbecuing one at 250F?
Jul
16
comment What's the best way to get a charcoal taste on a propane grill?
The surest way is to sell your propane grill, and use that money to buy a charcoal grill.
Jul
5
comment What is the lowest and slowest way I can bake pork ribs?
"and might overcook." Which will turn the meat to much. Foil does not slow the cooking process. It can keep the very exterior of the meat from drying, but it also will speed the cooking of the meat. It negates the evaporative cooling effect, which is a condition that impedes the rise of the meat's internal temperature.
Jun
12
awarded  Organizer