![]() ![]() The theatre was divided into three screens a few years ago, and a newspaper item on Aug. Milwaukee’s Pobocki sign company made their patented ‘Inside Service’ marquee where one goes above the lobby, above the upswept canopy and opens a door into the interior of the sign to change the letters on the boards from behind: a real blessing in our snowy, icy winters. The 1952 issue of “Theatre Catalog” had a 2-page photo story on the opening of this then unusual suburban design. The lobby, however, is a gracious curving design with giant showcases a la the adjacent store fronts to hold the posters, etc. One exits the auditorium through light traps with no doors, so sound control can be a problem. The VARSITY in central Milwaukee had some of the flavor of this design, but not the sculpted, stylized nautical theme projections from the upper walls, nor the stadium-style balcony where one can enter it from the auditorium floor as well as the lobby. Silver Spring Dr., Whitefish Bay (this is a northern suburb of Milwaukee). When this 988-seater opened in 1951 it was the first of its style in the metro area at 334 E. These are my tips and they work flawlessly each time I smoke something.This is an unusual Streamlined style of cinema with a one line stage having a 6-point suspension contour curtain in red velvet, possibly the only such left in town. 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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