Badgerhelmet

Jim Free

Recent Comments

  1. 2 days ago on Luann

    The FBI looking for and about to arrest Tara

  2. about 2 months ago on Non Sequitur

    THIS is EXACTLY what i need to do on our country road…

  3. about 2 months ago on Luann

    Good.

  4. 4 months ago on Arlo and Janis

    it’s a comic strip… roll with it.

  5. 5 months ago on Arlo and Janis

    charcoal chimney, Arlo….

  6. 6 months ago on Arlo and Janis

    unless it’s a brisket packer, it’s tough to HAVE leftover barbeque

  7. 7 months ago on Arlo and Janis

    from the BBQGuys webpage: Grilling is all about high, direct heat for short periods of time. Aim for temperatures of 450 degrees Fahrenheit or higher when grilling, with the high end reserved for searing steaks, veggies, and other relatively thin meats. Because the goal is to expose one side of your food to huge amounts of heat rather than surrounding it with convective heat, grilling is most often done with the lid up. Burgers and hot dogs are also among the most popular grilled dishes, though it’s acceptable to keep the lid down for part of their cook.

    Many people throw around the term “barbecue” when referring to anything cooked on a grill, but true barbecuing is done on moderate heat around 350–425 degrees. This cooking style generally relies on indirect heat from a two-zone setup along with a closed lid to promote convection heat within the grill. By bathing in indirect heat for anywhere from 30 minutes to a few hours, food like bone-in chicken breasts or ribs receive a beautifully cooked exterior while remaining tender and juicy throughout.

    Though smokers are specifically designed to handle this cooking technique, it’s still possible to smoke meat using a grill. “Low and slow” is an easy-to-remember guide for smoking — your grill’s target temperature should be between 175–250 degrees, and cooks last hours at a time so huge cuts of meat like brisket and pork butt can be cooked all the way through while achieving the perfect bark.

  8. 7 months ago on Arlo and Janis

    i’m been in Wisconsin my entire life… one can say i was born and raised here and not be lying… certain folks in Wisconsin do put brats in beer… however, it doesn’t mean that that’s the correct way. And, most likely, those same folks are NOT from Wisconsin originally, they simply moved here because life is Great in the Cheesehead State.

  9. 7 months ago on Jeff Danziger

    just another april fool

  10. 7 months ago on Arlo and Janis

    Dagwood was a wimp… only played in the kitchen…. Arlo GRILLS and SMOKES OUTSIDE in the elements…. no competition here whatsoever.