Recent content by Edwin Vickers


 
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    Need a good white Sauce Pizza Recipe

    Olive oil, garlic, and parmesan on the bottom. Top with fontina.
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    Water or other liquid in the pan?

    If you brine with flavor like apple juice or herbs I don't think using juice in the water pan will add anything. I have always used play sand instead of water as a heat sink. Heat plus water equals steam to me.
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    Meat grinders

    I have read that the kitchenaid is slow therfore the fat heats up and can clog the plate. Do you refrigerate the meat before you grind? I am also from the school that a tool designed to do one job does it well as apposed to multi use tools. Old school I guess. For convenience I may try the...
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    Meat grinders

    I'm thinking abouit trying my hand at sausages. What is a good inexpencive meat grinder to start out on? I have a KitchenAid mixer, but have heard too many complaints about it. I don't want to invest too much to give it a try. Thanks everyone.
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    Plan B for lighting coals

    http://www.harborfreight.com/propane-torch-91033.html This works great
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    Roll Call, Who's Smoking?

    I put a pork butt and two chickens on at 7:00am CST. Chickens are already off. Made some Alabama white and Georgia Brown sauce for the dinner tonight. Making my grandmothers macaroni salad and some honey cornbread.
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    Sauces and Toppings

    I Love Chimichurri sauce on steak particularly flank or flat iron steaks. Check out Steven Raichlen's "Sauces, Rubs, and Marinades. Great book.
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    Southern pit sauce

    Im in northwest Florida. Our BBQ comes from lower Alabama and Georgia. Pit style as it is called. The sauce used round here is the color of peanut butter, has a tang to it, and is not as watery as most NC mustard sauces. Does anyone have a recipe for this type of sauce? I have search to no...
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    Jumbalaya recipe?

    http://nomenu.com/ http://www.nolacuisine.com/creole-cajun-recipe-page/ Two great sites that have quality authentic N.O. recipes. Jambalaya is one of those dishes that you can customize. Chicken, pork, hot sausage, smoked sausage, shrimp, game, can all be used in Jambalaya. The French and...
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    I got a hambone left over....

    Red beans and rice. I normally boil my ham bone to make a ham stock. I remove the meat and add it later.
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    Turkey on the rotisserie?

    I would brine or marinate or inject for moisture. I'm doing a Mojo marinated on the rotis this year. I like the idea of a seasoned butter under the skin as well or basting is always good for flavor.
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    Corned Beef

    One cup Morton's tender quick curing salt, one gallon water, 2 tbs. pickling spice, six cloves of garlic sliced. Dissolve salt in water, add spice and garlic. Cover meat and refrigerate for 7 days. I turn mine everyday. I have used rump roast for this but brisket is best.
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    Injecting Turkey

    For the last several years I have cooked two Turkeys. One has always been a traditional oven roasted which I always brine with citrus and herbs. The other one has changed from smoked, rotisserie, or in my oil less fryer. I always inject these. I inject several days in advance of the cook to...

 

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