Recent content by Bob R

I use white vinegar in mine.

I should have said during the searing AND cooking process to be precise as you definitely can loose moisture at a VERY fast rate during the sear. You failed to mention the part about sealing in the juices having nothing to do with searing. The Maillard Report can be seen by doing a search for...

I aqgree with Jim on the Mallard effect and cooking the juices out during the searing process. I like the carmalization it provides however, so I sear for about one minute per side only. The most important thing is to grill long enough to achieve the internal temp for R/M etc but not a moment...

I thought I'd post my Muffaletta Burger. It makes a great burger with an Italian flare. 1 lb ground Beef 1 lb Italian Sausage Sliced Provolone cheese Olive Salad Marinated Garlic cloves Aioli (mayo & garlic powder to taste) Warm Wheat buns Grill beef & sausage 50/50 Spread aioli on top and...

The expiration date is good through 2006 so it's not too old. It's very dark. I think I'll try some of the lighter stuff and see how it compares. It's probably just a preference thing but that stuff sure is strong.

I have some dark sesame oil and it just smells nasty...almost burnt. Does the light sesame oil smell like that?

It should be good for 3-4 days in the fridge. I like to freeze about half and save it for Anaheim Pork Chile.

I have the Kingsford Kaddy and it works great. I keep mine on the patio next to the WSM. I've not had a moisture problem at all. I got mine at Target.

I'm with you Al. Grates... now that sounds like a great idea.

My Double Smoked Ham recipe calls for pulling the ham at 135* and wrapping with two layers of foil and a towel for an hour or two. The internal temp will rise to the recommended 140-145* for cooked ham. Once the hams nice and happy you unwrap for a half hour before slicing.

The smoke ring results are likely due to the difference in temperature between the two racks. The pics worked great for me. Right mouse click on a fingernail and it enlarges. I'll have to give the meat loaf a try. They looked great!

Hey Keri, When I was in Belgium back in the 70's they would spread "chocopaste" on a slice of bread. Thier bread was all homemade and nothing like the soft sliced Wonder or Rainbow that we are used to. I loved it with a glass of milk.

CSR's are from the blade end of the loin (nearest the shoulder). They don't usually have much marbling like the shoulder. I've had excellent results dusting them with McCormick's Caribbean Jerk and grilling them as opposed to low and slow. I sometimes grill chicken thighs or pork steaks in the...

I grill mine. High heat on one side low heat on the other. I grill on the low side(avoid flare ups) turning several times adding seasoning each time. Internal temp should be 130-135. Let sit 20-30 min then slice across grain. Seasoning: 6 tbs sea salt 2 tsp black pepper 2 tsp white pepper 4 tbs...

My version: onions thinly sliced tomatoes cucumbers sliced or diced dash of olive oil white or rice wine vinegar to taste fresh diced cilantro (just a little)