Search results


 
  1. M

    Cutting wood into chunks

    Plus one! Easy and quick.
  2. M

    Quality of Beef Brisket

    Select or Choice is fine... My last two were completely ungraded and were great.
  3. M

    Weber-Stephen Patents

    Thanks Chris: Love it!
  4. M

    Silence of the Lamb Leg

    NICE!!! It's been so long and I'd LOVE some of that! Well done (the cook, not the meat!)!
  5. M

    Buttermilk brine for chicken - avoid burning?

    A little. Maybe 1/4 cup (@50g) per liter. Sometimes a bit more or less dependent on other ingredients. The issue seems to be that it's the dairy that causes concern. Never had a problem (knock on wood) myself. I've done chicken (and lamb) covered in yougurt without undo concern. Obviously those...
  6. M

    Buttermilk brine for chicken - avoid burning?

    I use buttermilk often and never of had an issue with it burning. I do both chicken & lamb at "high" temps. Guess I've just been lucky.
  7. M

    Cheap Beef Steak

    Nice meal! Wish I was having that for dinner!
  8. M

    Buttermilk brine for chicken - avoid burning?

    Magic of Buttermilk " It was long assumed that the acids and enzymes in buttermilk and yogurt tenderized meat. It is now known that calcium in these dairy products triggers “aging” enzymes within muscle and connective tissues, which, in turn, degrade certain proteins that hold bundles of muscle...
  9. M

    Buttermilk brine for chicken - avoid burning?

    You could do that but you could do the same thing on the "grill" as well. Indirect and then "direct" over the heat to crisp. Love buttermilk brines!
  10. M

    What do to with pork belly skin?

    Mail it to me? I usually give it a bit of cure and smoke for a bit. Great for flavoring beans, greens or a Pasta Fagioli.
  11. M

    Soaking Grates

    Glad you posted... been meaning to do the same. It's perfect.
  12. M

    Beef Round Tip - Whole: I'm stuck

    What Dwain said. Wish there was just a "like" button. Salt, Pepper, and GARLIC.... done!
  13. M

    My Genesis 2 redhead

    "I tell my Dad constantly...don't you ever sell this grill, give it away, throw it away. Never. Ever. " Amen to that! I have my circa 1994 from the HD in the garage. It's in pieces and needs a lot of tlc that hopefully I'll be able to provide but it won't ever look at nice as that one Chris!
  14. M

    Need Suggestions: Wild Turkey Breast

    Brine. Brine. Did I mention brine! It will be great. No worries.
  15. M

    Multiple Pizza Screen Tower Help

    I just notched out (kerf of the table saw blade) some (3 pcs) 1x1 wood. Worked fine. At the low temps zinc, aluminum, or in my case just wood is all fine.
  16. M

    Cheez-It Bacon Wrapped Meat Loaf and Mac N Cheese

    Nice job Chris! Now there's two hits when one searches for Cheez-Its! Found this when I was searching for my post to share with a friend of mine. Bacon looks killer as well!
  17. M

    Salmon rolls..

    Amazing that is!
  18. M

    Lamb Ribs

    I would LOVE me some of them!
  19. M

    for those who have made their own Mozzerella, where do I buy Rennet & Citric acid?

    New England Cheese Making Supply Company
  20. M

    Cod, anyone grilled filets?

    Rita is right in the flaking and falling apart. I use a "fish basket" and it's fine. Could do the same thing with with a couple pizza screens! Another option I've done is wrap with banana leafs, etc. Good stuff.

 

Back
Top