Stanley refuses to allow males and females to live together unmarried, so Janet comes up with an idea that leads the Ropers to believe that Jack is gay, thus allowing him to live with the girls. However, first they must find a way to overcome objections from their landlord, Stanley Roper and his wife Helen, a romantically dysfunctional couple who live downstairs. The two girls, who lack culinary skills, decide to share the apartment and expenses with Jack when they learn he is studying to be a gourmet chef who is staying at the YMCA and has no place to stay. No.īrunette Janet Wood, who works in a flower shop, and blonde Chrissy Snow, a guileless secretary, find Jack Tripper asleep in their bathtub full of water the morning after a going-away party for their ex-roommate Eleanor Garvey-Phillips. The two early versions of the pilot were recorded in March and November of 1976 season 1 was recorded from January to March 1977. Please be sure that the supposed source of the copyright violation is not itself a Wikipedia mirror. Please review the source and remedy this by editing this article to remove any non-free copyrighted content and attributing free content correctly, or flagging the content for deletion. These are my tips and they work flawlessly each time I smoke something.This article or section may have been copied and pasted from another location, possibly in violation of Wikipedia's copyright policy. Remember, there are a thousand ways and a thousand variables and you'll probably get a dozen posters giving you tips.
The thinner the cut of meat, the quicker it will cool, so no more that an hour and a half for beef ribs. I tend to allow resting for a couple of hours. Take meat, wrap in plastic wrap or cover with towels and allow it to rest for at least 30 minutes. At this point, either wrap the meat (paper is my preference) or kick up the heat to 250F. around 165F-ish is when stall will occur. For any ribs, put them in with the meat on top, bone side down. Savory, sweet, smokey, etc.) Set pellet smoker to 225F and allow it to come up to temp (usually about 15 minutes) Put meat on. Thaw meat (never cook it frozen) Season with your favorite or with whatever profile you're going for (i.e. If going "low and slow" and you have a pellet smoker to control the temperature, it's super easy. Actually, you can use the exact same thresholds for just about every meat.
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