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  1. C

    Beef Ribs

    39 day dry aged beef ribs, grass fed. WSM at 275 with Hickory and cherry for about 6 hours, no wrap.
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    Trying Dry Aging using Japanese Koji Rice

    Looks good! Would highly reccomend trying this method though https://www.chefsteps.com/activities/rapid-dry-aged-steaks It definitely isn't the same as long period dry aging but it is absolutely delicious. I've actually used this as a sauce base also. Having said that you do have to ferment...
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    Marks random grilling pics.

    Awesome!
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    Dry Aged Moulard Duck

    Not this time, running a bit too hot too get nicely rendered stuff! But there's always a good amount around!
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    Dry Aged Moulard Duck

    I hear ya on the weather for sure! Exact same as dry aging a rib eye. Bit of funk, concentrated flavor, moisture loss. Always age the ducks for a couple weeks now. Seems to add a lot in my minda and super easy and don't take up much spsce.. Get the rotisserie out!!
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    Dry Aged Moulard Duck

    First run on the new rotisserie. Aged this one for 17 days, big one at 8 lbs.
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    Japanese Maple wood for smoking?

    It's awesome smoke wood! Drying takes a long time though!
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    Smoked Desserts?

    I'll often smoke a component of a dessert but not really the whole thing usually. Although really there's no reason why not I suppose! Few examples, smoking chocolate, fruit, eggs (for an emulsion or custard, milk or cream. Lends a very controlled smoke flavour to what you're doing but still...
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    Getting Back In The Game

    Got a new WSM and Performer today after giving away all my stuff about 5 years ago! Fired it up right away. Couple dry aged beef hot dogs with sui choy kimchi a little aged Gouda, then made a burrito for dinner, beef and egg!
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    What size?

    Looking to get back in the saddle and start cooking at home again. I used to use the wsm and excessive amount but that was before there were size options etc. Any advice on what to get aside from the obvious of if you're cooking for a lot of people get a bigger one! I guess what I mean is do...
  11. C

    Hanger, homemade tortillas, tomatillo salsa

    Delicious! Great cook! Would love to have that about now!
  12. C

    First Pizzas of... ummm.... Summer?

    Dude you're killing me, it"s one am and I'm starving! The pizza looks wicked and the biscuits look out of this world!
  13. C

    Pork Belly

    Temp was 140 degrees, I find the meat comes out a little firmer at that temp. Restaurant is good, getting busier every day and grilling and smoking away! Thanks for asking! Clark
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    Pork Belly

    Only a plated pick of this guy. Sous Vide Pork Belly, Cooked 43 hours, then seared on the kettle, served with grilled polenta and a vinagery tomato marmalade. Clark
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    Coolest thing I've ever smoked

    Wicked cook! Pig head is awesome, especially those beautiful cheeks!
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    Throwdown #3: Poultry

    Congrtulations Gary! Excellent work!
  17. C

    Grilled Octopus and Spanish Tapas

    Nice cook! Love octopus and yours looks exceptional! For sous vide set ups with European wiring, these, are good! Clark
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    I have power

    Great cook, everything looks amazing! Just wondering where the pics of the snow angels you made are!
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    Throwdown #3 - Poultry

    Here's a quick one for kicks..... Smoked turkey on the wsm Once smoked I seperated the breast and cut it into thirds, and cooled. Then braised it with a home made mole sauce until almost done. And finaly put on direct heat with more mole and sesame seeds, and placed on Mexican style rice...
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    Does My Turkey Rub Need Salt?

    No need to add any salt, the turkey will be fairly salty out of the cure. You probably don"t really need to soak for two whole days but it won't hurt. Clark

 

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