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Ever since I first heard about them last year, I've been kind of obsessed with the idea of a ramen burger. Not long after, I successfully made a ramen "bun," but the entire burger never came to fruition until last night. To make a "bun," I cooked some ramen and packed it into a two deli...

Gary, if you desire is to dial in your saltiness, I recommend getting away from a timed brine. Calculating an equilibrium brine is super simple, and can be injected if you want to speed up the process.

thanks again everybody! It was a lot of fun collaborating with a bunch of really talented people I went a lot longer than I normally do before foiling. I tried to keep temps down and go longer to see if I'd get a tighter bark. It worked out well, but like a said before, it cooked fairly unevenly.

Thanks for all the fine words! It's big, you'll find things in there. Start to look for local Thai and Vietnamese groceries, if you haven't. I've kind of turned my attention more towards facebook because my wife an I do a lot of cooking and most isn't grilling. Plus it connects me to the...

it depends what you're looking for. I haven't cooked a ton out of it, but there are some really good recipes like the fish sauce ribs. A bunch of it is pretty far out of most of our leagues. Here's a link to some other stuff I've cooked out of the book...

A group of friends and I decided to do a little collaborative cooking and make a brisket banh mi. I contributed the brisket and followed the recipe out of the Fatty Cue/Crab cookbook: Eat With Your Hands. The recipe in the book is called "Fatty Brisket" and had an interesting mix of SE Asian...

nice looking bird Gary Look for Ceylon cinnamon (I know Penzey's carries it). It's much more mellow and tends towards lemon citrus. I believe it's what is used in Mexican cuisine, and works better in savory dishes. Save Cassia cinnamon for dessert ;-)

I agree, however when cooking over charcoal, the IMO the limiting factor isn't nitrites in the atmosphere, but temps. I probably overstated my point, that's my fault. I've been using a combo of Humphrey's lump, foil packets of wood chips and no water for a few years and >50 cooks. And the depth...

I really has nothing to with what you are burning and how you are burning it, but everything to do with temp. The longer you can keep your meat surface temps below the point at which the muscle proteins denature (around 140*) the deeper your ring. If rings are your thing, put your meat on...

your sesame and ancho/miso/butter both sound great. How was the corn? I recently bought some and was put off by how intensely sweet it was. I was wondering if that's standard for the corn that's trucked up north. and is "flying lion" the brand that was mention in that article we read a ways...

Thanks everyone! It's my designed based off of this: http://www.kettlepizza.com/Serious-Eats-KettlePizza-Special-Edition-Kit-p/kpse-22.htm I dropped off my kettle at a shop, told them what I wanted and they fabricated for me. I keep going back in forth about whether I like the design as is...

I've been itching to fire up my oven, as it spent all of the polar vortex in my garage. Here's a shot of what it looked like last July. It's considerably more rusty now. I'm still playing around with my fuel configuration. This time I used a wsm ring to bank the coals around the outside of...

I'd be curious to know what they think is good kc bbq. I've been to kc a few times over the years to visit family, the most recent was this Feb. I've been to a bunch of places and really like OK Joe's. I thought the prices were fair, and in line with any decent restaurant. My family just moved...

Thanks everybody! When I'm shooting like this I tend to get a little grief from the other two at the table, so as long as you all get a little enjoyment out of the pics then it's worth it ;) my record is 72 hours for brisket. I tried 48 once and it was bad. Somebody suggested I go longer, so I...

For my birthday, my wife surprised me with an Anova immersion circulator, which was a big upgrade over my previous set up which was a large electric food warmer with a PID controller. The Anova is way fast, more consistent, and takes up less counter space when running. It pains me to think that...

they are probably 1/2 the size of pork ribs and aren't quite as tough. I ate mine after 90 min and they were a little tougher than I like but plenty edible. I figure 2-2.5 hours in the 250-275 range should be ideal.

Thanks gents! My wife, who was a bit reluctant to make the purchase, hasn't stopped talking about them, so I think I got the green light to do them again!

they were pretty delicious, but I like the flavor of lamb. I wouldn't say the flavor was any stronger or less than a loin chop. I'll see if I can get the photo up of the rack at the place in KC, it was nearly pig sized and I enjoyed every bit of it

I'll admit to being a little obsessed with lamb ribs after first trying some at Jack Stack in KC this past winter. My first shot at some racks of my own, came last weekend when we took a little road trip to Cleveland and found some at the West side market. The bill for the two came in under $9...

thanks for the kind words everybody! Ricker calls for Mexican puya chiles which he says mimics a certain kind of medium sized dried chile. My wife googled puyas and we had an acceptable sub on hand with guajillos. Who knows how close we got. yes, egg salad dressing was: lime, palm sugar...