Search results

so far, I've been brushing off the rust prior to using it. I'm considering seasoning the decks with oil similar to cast iron I've tried a few configurations prior to this, one of them being a horse shoe of fire bricks. You'll need to build up the cooking surface so it isn't below the level of...

you may want to consider some kind of circulation or false bottom. If you're running a crock pot, and the food is touching the bottom, there will be some conduction heating. I ran a batch of eggs in a crock pot and they were way overcooked, which I figured was a result of them sitting on the...

I've used the oven three times now with a couple of different configuration with stones or not. My last run, I used a stone on the bottom deck and moved the pies to the top deck (steel) after a few minutes, with crunchy results. I was hoping this thing would be easy, and it still might be, but...

I've been at it for 3 years, I even put together a sous vide class with tasting for about 30 people. Some things to think about: start with thick cut steaks, you'll get more impressive results SV really shines when you start with cheaper cuts and get them tender. 48 hr short ribs and 72 hr...

Have you posted an update lately? I remember you building it, and struggling with it on the first try. I was wondering if you got it working right

I don't think it would be any more than from the kettle itself, if not less The weight is pretty manageable, I can carry it with one hand. It fits very snugly and when it drops in, it's a little tricky to get out (you kind of have to pull up on the front and back in a rocking motion)

He quoted me at $80 for the materials and $100 for the labor. I'm thinking you could probably get it done for less, but given that fact that he could do it in less than 48 hrs and was willing to work off my grill, I wasn't in a position to complain. the plates are 12" x 18" the ring is 7.5"...

I've been toying around with some different pizza oven set ups on my 22" kettle and had limited success. The key problem has always been how to get the top brown in the same amount of time as the bottom. I was inspired by an article where they authors combined a kettle pizza ring, a stone on the...

use it with caution. Don't preheat, vent your meats a bit before throwing them in there. They will continue to cook

on the off chance you would know what a judge would like...I'm all ears I sure as heck can't figure them out sometimes

I wish it were that easy. At the rate we compete/practice I'd be astounded if we could ever get all 4 meats going at the same time :p

thanks guys! I actually thought everyone would be more interested in the super spares rather than out first, but it's all good :cool:

awesome Gary! I love how the pork gets all glazed. Quick pickled carrots...don't you love how invasive momofuku recipes are?

As I was mentally preparing for a comp (basically thinking of ways to be innovative or improve in areas of weakness), I was hung up on a way to get thicker spares. The light bulb went on when I remembered that the belly chunks that I get at an Asian store have ribs still attached. Luckily, I...

I hate garlic presses. We got one of these and love it: http://www.amazon.com/NexTrend-Generation-Clear-Garlic-Twist/dp/B0044TLKMK/ref=sr_1_1?ie=UTF8&qid=1370225363&sr=8-1&keywords=garlic+twist

I've been sticking with a brand called Amish Valley, that they sell at a supermarket near me. The meat guy there recommended it to me and it got me a view calls so I stick with it. My gut tells me it's only marginally better than a cheaper brand. I cooked a real farm chicken from my friend's...

It's a great recipe, I'm happy you agree. next you need to try the pork belly and watermelon salad out of the same book

I had a pretty successful practice tonight. I tried a new inject and cook timing, and swapped around two different rubs and two different sauce mixtures, ending up with 4 groups, one was my clear favorite

Man, great looking ribs! I've been known to do the Fatty Cue recipe now and again. I love the palm sugar/fish sauce mix. have you found a source for the long pepper?

Thanks everybody! Sous vide. I cut up this strip loin into really thick steaks with the intent to pre cook them. With any steak, I'll let it ride on the counter for a few hour to get to room temp first. This was a week night, so I didn't have nearly that much time (especially given it's...