Recent content by JKalchik

That's pretty impressive. Also indicates to my cynical little mind that this may be a known issue.

Without really talking to commercial pitmasters, I've figured for years that their time constraints wouldn't let them make 'cue like I make here at home. And your reasoning is why I'm really not considering opening a food truck. I went to look up where Luther, IA is...... and the 2nd search...

IMNSHO, if we forget history, we will repeat history.

There some recipes and adjunct flavors that I do find delightful in beer. A wheat beer with a little orange is a nice summer time beer, for example.

I do have 2 blade grinders that are completely dedicated to spice grinders (IT MUST FLOW!)

Try a tablespoon of dry rice in it first.

And we're nearly the opposite. :) If I'm making sausage gravy, I will be making biscuits, for sure. I make biscuits for a la king, and pretty much just at the drop of a hat.

https://www.amazon.com/dp/B000216X6M?tag=tvwb-20 Unfortunately, I see that this is not currently available. I've been using commercial kitchen stainless scrubbies in mine, and on my round bar grates, works awfully well. No risk of bristles going adrift.

The plumbing name for this male to female 90 degree elbow is a "street ell".

Western and northern MN are rather unpleasant at the moment, and this morning in southeastern MN, the roads weren't particularly pleasant. I had a tire appointment this morning, and had a slow drive on the highway, including a few miles behind the salt trucks. The ramp.... very slick. The guy...

Coffee of choice. Shakopee, these days, actually.

We apparently don't have the taste buds a lot of you do. We buy (which reminds me....) 4 lb. bags of whole beans from a relatively local roaster, what doesn't fit in the grinder sits in a Cambro container on the rack. At 100g of ground coffee daily, it doesn't take long to go through a new bag.

"As God is my witness, I thought turkeys could fly!"

I'd be careful with adding smoke to an already cooked bird. It may already have a little smoke on it. I also don't know about smoke penetration on fully cooked protein either. If you can do sous vide, I'd be tempted to quarter it up, vacuum pack it, and heat it up to 140 degrees. Very little...

I'd concur that a long slow rest is key to a good brisket, regardless of what it's been smoked on.