Posted by da.bees on May 14, 2014 at 20:21:44 from (72.181.176.234):
In Reply to: OT Can You... posted by John B. on May 14, 2014 at 18:53:26:
I always smoke extra for the freezer and injoy eating it up to 90 days later. We use the mircrowave exclusivly for reheating and seldom thaw beforehand. I suggest you try the microwave because to me it tastes freasher than reheating in the oven. I actualy wasn't a big fan of freezing cooked food before we had a microwave. I even tried reheating on a charcoal and gas grill but that was only better than no que at all. When we began reheating in the mircowave I actually changed the way I smoke,esp types of wood. For years I liked to use mesquite and hickory. Pecan,oak and fruit wood didn't have enough smoke flavor. Once we began regularly reheating the mesquite was too strong. After I am around the smoke while cooking my sense of smell deminishes to the point I don't fully taste the smoke for several hours after I change cloths and shower. I still use all kinds of wood,just do it different. Whereas I used to add splits throughout the cook,I now burn the wood down to 50% consumed and no longer making heavy smoke then shovel it into the smoker. Alternately,I often use lump charcoal with little and sometimes no wood. Did I mention my bunch loves them some que?
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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