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dloew

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Posts posted by dloew


  1. I have a shop vac that I use to clean out the thing pretty well between cooks. A lot of crap can pile up in the 12 o clock position behind the fire box. They don't like you to take the fire box out too often, but i don't see how it is avoidable at least monthly.

    I use my leaf blower. Just pull out all the big chunks of lump, open up the vents and dome, cover my eyes with my elbow/forearm and have at it.

  2. Best salmon I have evah had:BLACKENED FISH3 parts Paprika (sweet)1½ parts Salt¾ parts Black Pepper¾ parts White Pepper1 parts Red Pepper (cayenne)½ parts Oregano (dried leaves)½ parts Thyme (dried leaves)1 parts Onion Powder1 parts Garlic Powder----11 Total partsCast Iron Skillet (with little or no lip/side)Unsalted ButterCooking Instructions1.)Mix all spices together.2.)Set cast iron skillet directly on coals at maximum heat for 30 minutes or more.3.)Filet fish (remove skin and back bone).4.)Slice fish filet long ways so it is approximately ¼" thick. Take the extra time to properly slice the fish. The thinner you slice the filets the better the blackened fish will be. The filets should be approximately 3" by 4" by ¼".5.)Dry filets on paper towels.6.)Melt a lot of unsalted butter, enough to thoroughly soak all filets.7.)Dip fillets in butter, thoroughly coating the fillets.8.)Put a liberal layer of spice on the fish.9.)Cook outdoors, obviously.10.)Set filets on skillet (put spice on top side if not already done).11.)Flip filets over when bottom side is blackened (15 to 45 seconds per side depending on temperature of skillet and thickness of filet).12.)Remove filets when both sides are blackened.


  3. :lmao:  Nice discussion your having for those of us not reading the spoilers. It's funny seeing all the posts with either just smilies and empty boxes. The uninitiated would have a hard time figuring out what was going on.

    There really isn't much to add about the shows that already aired, and we don't get new shows until Jan... so, I don't see how else this thread is active until then.

    so are you guys discussing actual spoilers or just theories? Theories are ok to discuss using normal font, no?

  4. I quit over Xmas after smoking for about 15 years. I was in Ohio at the in-laws and can't smoke inside. It was -10 outside so I didn't feel like freezing to death. Quitting wasn't as hard as I thought it was going to be. I'm already starting to breathe/feel much better.