spitjack.com - SpitJack - Tools for Food & Fire

Success! Domain spitjack.com was analyzed on Sunday 04. December 2016!

DomainsData.org: SpitJack - Tools for Food & Fire

Title:

SpitJack - Tools for Food & Fire
Age:

12 years old
Alexa Rank:

2,573,444
Total Sites Linking In (Alexa):

64
Domain's IP Country:

United States
Status Code:

OK
IP Address:

208.77.49.90
Description:
Keywords:

spitjack.com Whois Information:

1.

Domain Name:

spitjack.com
2.

Domain Age:

12 years old
3.

Name Server 1:

ns1.myecommercedns.com
4.

Name Server 2:

ns2.myecommercedns.com
5.

Created:

Sunday 11. January 2004
6.

Expires:

Friday 11. January 2019
7.

Domain Registrar:

godaddy.com, LLC

Website Important Html Tags:

TAG
TEXT
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SPIT ROASTED WHOLE LAMB
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NEW PRODUCTS
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Events
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WHOLE HOG
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CLEARANCE
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Price: $19.00
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Clearance Price: $249.00
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Clearance Price: $69.95
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Price: $18.95
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Price: $13.95
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Price: $29.00
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This is your best deal in a basic infrared gun. Designed for broad general purpose use in research, industrial applications, HVAC, construction, repair or maintenance services, and even around the house if you're technically inclined. Read temperature instantly from a distance. The quality lens and machined baffles ensure accuracy with a 12:1 distance-to-target spot ratio. At 12" you can measure a 1" spot diameter.
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If you've ever cooked (or are planning to cook) a whole pig, goat, lamb or hog, you know that securing it to the spit can take so long that you have to do it the night before. That leaves the challenge of what to do with your "spitted" animal until the cooking starts. Well, here is the answer - a storage bag that's big enough and strong enough to hold your whole setup. Click on the image for a full product description.
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This case was designed and custom built for our heavy duty meat injectors. Since all of our systems come configured with at least one extra needle, we were asked to provide a container that would keep everything handy and secure.
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This unit lets you operate your rotisserie (or any other electrical appliance up to 400W rated) off of your car or any standard 12V battery source. You simply plug the included connector into the lighter socket of the car or attach directly to the battery with the included clips...
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Now it may seem a bit fussy and some might say that it isn't necessary at all, but basting a whole hog while its cooking is a crucial part of the effort (if you want the best results, that is). Price: $12.95 Savings: $2.00
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The thermometer is perhaps the most important tool for a serious barbecue cook. Correct temperature must be seriously condisered in a number of ways if you want the best results. You need to constantly monitor not only the temperture of the meat but the cooking chamber as well. This unit does all of that with great accuracy and reliability (unlike most of the other models being sold). It is an industrial quality insturment built for performance and durability.
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New from MAC! A 4" Paring knife for peeling and paring; with a standard pointed tip for fine work.
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These heavy-duty shears will make quick work out of hard shellfish shells, poultry bones, and fish bones. One blade is micro-serrated for holding onto slippery surfaces while the other has a razor-polished edge that slices cleanly through tough shells and bones. The drop-forged stainless steel blades are some of the strongest we could find. They are held together by an adjustable nut with a quick-release joint so that you can maintain tight blade-to-blade contact and easily take them apart for cleaning.
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SpitJack · 116 Pleasant Street, Easthampton, MA 01027 · 800 755 5509 (USA) ·
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Reduce the cider in a saucepan to ¼ cup over high heat and let cool.
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Toss processed apple with lemon juice and put aside.
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Remove the bone and any tough cartilage from the chicken. Leave the skin and all of the fat on the meat.
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Chop the meat into 1” chunks and put through a meat grinder with a fine blade.
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Add all the seasonings, the cider and the apple and mix thoroughly.
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Attach a stuffing horn to the meat grinder, attach the casing and fill.
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Tie the sausages off and create 4” links.
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Poach the sausages in simmering water until an internal temperature of at least 160 F is reached.
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Combine milk and gelatin and reserve.
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Heat the syrup to a simmer. Beat the egg yolks and slowly add the maple syrup .
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Transfer the egg yolk mixture to a small saucepan and cook over low heat, stirring constantly, until the mixture slightly thickens (170F).

spitjack.com IP Information:

1.

Ip Address:

208.77.49.90
2.

Country:

United States
3.

Status Code:

OK
4.

Region Name:

Florida
5.

City Name:

Tampa
6.

Zip Code:

33619
7.

Speed test:

72.7 ms

spitjack.com Alexa Information:

5 Websites linking to spitjack.com:
nytimes.com
guns.ru
foxnews.com
wsj.com
cafemom.com

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Top Keywords from Search Engines:
meat injector gun, rotisserie spit, roasting spit, fireplace cooking, pig roast spit

Site Screenshots:

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Google Ranking Screenshots:

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