Search results

Don't get it myself. Sure it wasn't a sous vide cook :cool:? Never saw any need to go beyond when it passes the probe test.

I did the same as Timothy for my 18". I.E. - bought the 18" charcoal grate for the grills. I like that the charcoal ring fits around it. I've had it that way for 5 years or more and never saw a reason tie the grates together. I like taking them out individually while cleaning and just banging...

Making up another batch. Been awhile. One thing I'm thinking about this time is to add some lemon juice. Say maybe the juice of 1 or two small lemons to an entire batch. Anyone else doing this? I have a frozen lemoncello desert recipe that I plan on posting. My sister in law has made is several...

Marc: It was. I brined for a couple days then air dried in the fridge for a day. Thyme compound buttter under the skin. Sat out for a good while to get to room temp. Preheated traditional sausage stuffing went into the cavity as it came out of the baking dish from the oven. Very nice flavor...

I did a maple brine and also seperated the skin and inserted a compound butter. Pulled the bird at 155-160 let set tented for 20 minutes or so. Roasted over celery, onion, herbs, garlic with some turkey stock. Set aside a paste of butter and flour. This kept things moist. I set strings under the...

Hey William - sounds good to me!

Wow so I'm the only one that's planning on sacrificing a heritage bird. Guess I'll have to have at it and post my results :D I'm thinking Kevin K. and a bunch of others have done this a bunch of times. Will let folks know how I make out. For me - going to buttermilk brine regardless of the...

Right Brian. I use the Cambro's too, just don't have the big ones. Have two Homers so why not use them :cool: I won't be one to tell you that $32 was too much unless it meant someone in your house couldn't eat because of it ;) I love my tools.... and have never felt bad about the $ spent as long...

I've had the ribs at his restaurant and saw the show on TV. On the show is where the 1 hour ribs came from. Can pretty much guarantee that it is not how he does them at the restaurant. But who knows without asking him. JMHO I actually sat with him one time at the bar for a good hour chatting...

Homer Bucket lined with XL or XXL zip lock bag last few years. Works great, and slides right into the beer fridge in the basement.

Anyone have information to share on your experience with heritage turkey's? Have one coming for a smaller at home cook since I'm not doing the big family version this season. Figured would be a good time to try one of these. If you've cooked these a lot I'd bee interested in whether or not you...

Thought I would revive this to see if Kevin/others have anything new to add :) Not cooking the big dinner this round so ordered a heritage to experiment for a smaller family dinner at home. I was really thinking of buttermilk brining but that seemed like something folks would advise against as...

In my case what matters more is the quality of the salt cod at the start. I've made this a bunch of times over the years. I think this time I got some filets that were old or of low quality. I usually check closer before I buy them.

Worked fine. Not that big a difference in the end though. It did seem a little more tender overall coming out of the buttermilk before the cook. Don't know that I'll bother next time. It had been soaked in water for a couple days previous. I soaked in buttermilk for 24 hours.

Hey folks - wondering if anyone here has any experience with salt cod to the extent of experimenting with a buttermilk soak. I know, have prepped, and eaten it a good bit. Even in Italy - where the preparations were excellent to the point of ecstatic :) So I had some thoughts as I am trying to...

Came out excellent! Cut the left over filet into about 6 4x4 sections straight from the fridge. Flour, egg, then panko. Set in the fridge on a rack to dry well for a couple hours. Preheated the oil to 370 on the IR Therm. Deep fried 3 at a time bringing oil back up to temp. Only about two...

I have a whole filet of striper left over from a large gathering yesterday. Never did this with left over before, but since this was taken off the Performer at a perfect time (nicely done, moist, etc) I want to experiment with just taking the refrigerated filet, cutting into 4x4 pieces, flour...

This is a tough one. It's really about what you like. And you have to (imho) be able to taste as you go :) My FIL has a great garden, knows I love hot peppers so provides me often with fresh, pickled, dried, fried, and all kinds. I have found that the pickled peppers (straight jars of...

Find a wholesale source. For example I buy Humphrey's lump for about $11 a 20lb bag at roller mills or feed stores within 10-30 miles depending on where I go. I can get Royal Oak Lump (USA) any time from the local Restaurant Depot which is about 10 or 15 minutes from my house for $10.50 a 20+lb...

I like enameled cast iron for acidic cooks (heavy tomato or wine). Although with good sesaoning plain will work fine - just remove the ingredients immediately after the cook as it will start turning color if you let it sit. I like using vintage Copco personally as you can get it at a reasonable...