Search results

In another post j biesinger wrote: "It'll change the way you cook. I'm converting my recipes into metric weights and it make things faster, more efficient, and easier to scale up and down. When I used to make a batch of my sauce, I'd finish with a pile of dirty measuring spoons, measureing...

I've always used the baskets, and cooked in the middle of the grill. With all the pictures being posted, I hardly ever see this set-up. That said, I'd be interested to hear from all you grillers lots of details about how you do it, and why you do it that way, especially if you have tried...

Another one of those "Duh,,Why didn't I think of that!" ideas. Thanks Bob! JimT

I thought this sounded familiar, so dug around in my "to try" files. Sure enough, I found something very similar on the Dizzy Pig web site. Looks like we could "grill" these on a WSM too! JimT

Al, just so I understand,,,, You use the fry mix to make the batter, then roll the pieces in some more of the (dry) fry mix? Thanks, JimT

If you want to have a little fun, make what I jokingly call "Beer Can Pigeons." Use those individual serving size juice cans, and make them just like beer can chicken. JimT

Just a wild guess: About 3 to 3.5 hours to get to the "foiling temperature" of 160 - 170 degrees. Then another 2.5 hours wrapped in foil to get tender. Good Luck! JimT

Brain Fart. Get 'em all the time. JimT

Not sure this really calls for a "recipe" Scott. Just add some onion to most any gravy! It could be raw, or cooked down, depending on the flavor you want. JimT

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Angel Bocanegra: ...... Another technique is that they always try to avoid having the drippings fall to the coals since it creates smoke that affects...

Thanks Guys! I'll try your tips, and Jeff, I'm currently using Martha White self rising mix. Thought I'd stick with one for a while until I start to zero in on the consistency I'm looking for.

I've been trying to duplicate a wonderful cornbread we had on recent trip to Memphis, TN. One big issue I'm having is the texture. Their's was more "smooth and velvety" as opposed to "coarse and grainy." I just today, found out there is such a thing as corn flour, and am wondering if maybe...

Russell, Your "address" link points to L.A. JimT

These are really good! JimT

The pics AND the food look great to me! JimT

Mark, I think I'm seeing a correlation here. In this post you indicated your brisket was over done. Now you are saying you cooked it almost 5 hours at temps ranging from 325 to 400. Yikes!! No wonder you went through the charcoal! A normal sized packer, done the "High Heat Method" will take...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson: Cooked my best brisket yesterday, and took the prob out of the meat half way thru. I checked the doneness by the prob feel not by temp. I...

Jeff, Where are you going to be in Michigan? I'd like to offer my services as a judge! JimT

Since Darrel bumped this post and it caught my eye, I thought I'd give y'all an update. I took the advice of the early posters, and didn't mess with the Lodge seasoning. I've used some of the pieces, but not all, and am pleased with the results. The one exception (sort of) is the "cornbread"...

I would like to try the appetizer style salmon that Chris posted in the "Cooking Section", here. The problem is, the recommended brine time is 90 minutes maximum. My timing requires the fish to be in the brine for about nine hours! Is this a possibility if I cut down on the salt? If so, how...