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dcbc

Certifiably Surly
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Posts posted by dcbc

  1. Reeve Jackson for solid, conscientious representation from a smart dude who also does appeals and is running for district judge.  Brett Harrison (Buck Files) if you want to settle (not meant pejoratively)

    PM me with any questions or if you have other names.  I'm a lawyer in the area.  If I don't know them, I know a former DA well that I can get real opinions about defense attorney's from.

    • Like 3
  2. 14 hours ago, Sam Lin said:

    Interesting concept, I really don't see the benefit at all over a Cajun Bandit door or even a non-leaky stock door.

    Looked at that before I ordered a Cajun Bandit Door, which is a very good solution.  That Lavalock door seems like it would make using a cover a pain.

  3. 5 hours ago, 52-80 said:

    i cant separate my wife from the microwave.  she learned it from her mom.

    MIL is stay at home, but inexplicably don't time cooking hours to meal hours.  All the cooking is done at 5.  Every dinner is served reheated.  So my wife grew up with the idea that microwaves are like desert-island essentials.

     

    I prefer to get rid of ours and reheat dry stuff in the oven and wet stuff on a stovetop, but....

    giphy.gif

     

    I'm in the "they have their place" and I will have one on hand but prefer other reheat methods.

  4. 59 minutes ago, Okie State said:
    1 hour ago, dcbc said:
    Knew a girl whose mom was in a wheel chair after an airplane crash.  They had a pair of built in microwaves. 
    We've got an oven/microwave in wall combo that I'd like to replace with a double oven if/when it ever goes kaput.  Figured I'd replace the vent hood with one of those combo microwave vent fan dealios, but now I'm worried some of my Okie inlaws twice removed wouldn't approve. ;)
    But in all seriousness, I don't have the counter space to give up for a cheap table top model if we ever go that route.

    Hey lots of people have them. I just personally think they look like shit. They also seem really low over the range and don't seem like they'd give you sufficient ventilation for a gas stove. We have the counter space though.

    My mom's got one over her gas cooktop, but it's pretty high up.  I have an induction cooktop.  So a vent hood mostly is for show and an extra light in my case.  But I just measured it, and assuming the height on the microwave is about 12--13", it only leaves me 18" to the cooktop and, I agree with you that that would look like ass. 

     

    Edit.  Found a Whirlpool that is only 10"--11" in height, but I still think it would look off.

    • Like 1
  5. 47 minutes ago, Chewbacca said:

    Back in another life, I worked in the family office business.  Basically, I helped very wealthy (think $100mm plus) people manage their money, their airplanes, houses, construction, etc.  One of those families built an 18,000 sf house with all these high end appliances.  The problem was, the wife didn't cook.  Appliances were 100% for show.  So what did she do?  She had not one, but two microwaves built into the wall like ovens so she could reheat the food their chef made for them quicker.  It looked tacky as shit.

     

    30 minutes ago, Okie State said:

    Nice. I use ours to heat up leftovers sometimes, but it always turns out shitty. Soup is fine I guess. Or popcorn. 

     

    Our house had one of those over the range models when we moved in. We upgraded all the appliances and I bought a new one to put in its place. Installed it and surprise...it still looked like shit. Ended up removing it and installing a proper hood vent. We're currently using a cheap small microwave on the counter hidden back by the fridge so it's not as noticeable. I'd prefer it to be gone completely though so when it breaks I'm not sure we'll replace it.

     

     

    Knew a girl whose mom was in a wheel chair after an airplane crash.  They had a pair of built in microwaves. 

    We've got an oven/microwave in wall combo that I'd like to replace with a double oven if/when it ever goes kaput.  Figured I'd replace the vent hood with one of those combo microwave vent fan dealios, but now I'm worried some of my Okie inlaws twice removed wouldn't approve. ;)

    But in all seriousness, I don't have the counter space to give up for a cheap table top model if we ever go that route.

  6. 3 hours ago, Focht Up said:

    By the way, I bet if you let them know you have a lot of smoke escaping from the lid, they would replace it.  I had a problem with something and they replaced it immediately.

    Thanks, but I've had it for several years.  I'm not worried with the escaping smoke.  It works fine and whatever is leaking isn't enough to cause flare ups. 

    Enjoy your cooker!

  7. 1 hour ago, Focht Up said:

    Thanks for the info.  Good point on adding additional charcoal during a cook.  I'm hoping I won't have to.  When I try a brisket, we'll see.  I see very little smoke coming out from under the lid - it seems to fit very well.  I used the grill configuration for the hamburgers and hot dogs, and it came out very good, with a bit of smoky flavor.  What was the issue when you tried to grill?

    In any case, me experience so far with the PBC has been very positive.

    I'm not trying to discourage you by any means.  I've made some fine food on mine and still have it, but use the WSM 99% of the time these days.  I will say that with briskets and pork shoulders, you absolutely need to wrap around the stall point.  Both of those types of cuts will dry out if you try to roll through without wrapping on the PBC.

    When I did steaks and burgers, they took forever, and getting them to sear was simply not happening.  I think the newer ones have different instructions for grilling (no rebar, crack the lid, magnets over one or two holes).  But I just bought a Weber kettle for that sort of thing and don't worry about it these days. 

    I'll also mention that throwing  a whole potato or two on the hooks yields some pretty good baked potatoes. 

    The thing absolutely excels at split chickens.  I think it does pretty good ribs, too.  But with pork ribs, the issue I sometimes had is hitting that sweet spot between not quite done and overdone.  You really have to watch it on the PBC because when that window closes, into the fire the ribs may go.  I've fished a few racks off of hot coals.  I have the turkey hanger, but only have used it successfully for whole chicken.  The one time I tried a turkey, I stupidly put cut up oranges in the cavity, and they dripped onto the coals and doused the fire.  I haven't tried another one, but may some day. 

     

  8. Chicken and ribs is what it does best in my opinion.  I never had any success using it as a grill. 

    I get that the WSM has a leaky stock door.  But I'm sure you noticed how much smoke is escaping around the lid of the PBC as opposed to what's going out the rebar holes.  Plus, if you ever have to do a long cook (like on a stubborn brisket), you'll miss having door access to add charcoal easily.

    In any event, I'm glad you like it.  Check out the video for the melted brie with preserves and herbs on their website.  Big crowd pleaser. 

  9. 15 hours ago, tbone_ said:

    There was a 66 in the local GC here forever for 1700

    I've seen early 70s silver face Super Reverbs (no master volume) with the CTS alnico speakers for around $800  Those were very tempting, but very hard to sell these days if I wanted to. 

    I have too many amps as it is, including a 4x10 and a 2x12.  So I'm not discriminating. :)

  10. 13 hours ago, Chad Fuck said:

    This 64 Super is up for sale on the North Texas Guitar Trader FB page for $2750. I have zero need for such an amp but it is so clean and petty.

    73c7fdcdfbfa40dbe2d85b5d161c6a0f.jpg

    One of you guys should grab it.

    I'll bet it sounds unreal, but in Philadelphia, it's worth . . . . 

    • Like 1
  11. 8 hours ago, Chad Fuck said:


    Begun, the pick wars have.
     

    I've loved these forever.  Tried heavier stuff, but always come back.  Hold them sideways and pick with the rounded side.

    0004_418.60.MAIN.jpg?v=1584549199

    • Like 1
  12. Interesting trick I just heard and can't believe I didn't know.  But before using a carbon pan (or occasionally or whenever), heat up some salt in the pan and rub it down with a paper towel.  Smooths everything out. 

  13. 2 hours ago, gsoda3 said:

    i do that for omelettes.  you have to precook the filling (other than cheese) and i don't scramble once i pour the eggs in.  but it goes eggs, cheese, filling, plate.  less than 30 seconds otherwise it gets firm or worse, crispy.  i hate crispy and dense omelettes.

     

    • Like 1
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