Search results

If you get some let us know what you think, but it sounds more like a marketing ploy. How big is the bag and where did you see the charcoal? Lance

Randy, It is a potluck for my wife's office. She works with Soldiers to better their finances and avoid financial scams. Where on Fort Campbell are you going to be on Thursday? Are you going to a welcome home ceremony? Lance

I am providing the meat for 25 people at a potluck on Thursday. I am trying to figure out how many tri tips I need to feed 25 people. I am thinking that 6 roasts would be sufficient because of the side dishes. Does that sound right? Lance

Don, I have used scrub oak before and it had a nice oak flavor. I wouldn't worry about the variety of oak as long as it is oak wood. I haven't done a side by side comparison of different varieties of wood but I don't think that the flavor will differ. You will have a reduced time for...

Eric, I would definitely dunk the duck. I did it and it worked out really well. The only issue is that you have to make a contraption to lower and raise the duck. I used a metal coat hanger and forced the metal hook through the top of the duck. I was amazed at the amount of fat that came...

Well, I finally have a chance to sit down and write about my whole hog adventure on Thursday. I cooked a whole hog for a hail and farewell. First, I want to express my appreciation for my WSM and its ability to set it and forget it. The pit that the unit rented was some no name rotisserie pig...

Chris, Thanks for the info. I will definitely check out the mop sauce. There will be kids around so I think that I will chop up the meat. How long does it take to strip the meat and chop it up? I am not an expert butcher so I am concerned about stripping the meat off of the carcass. Lance

My boss just told me that he wants me to cook a whole hog on Thursday, May 21st. The hog should be around 90 lbs and I will be cooking on a pig roaster which is like a large rotisserie. I know that there isn't much time to plan but I can't really say no. This is for a get together of the...

Larry, I understand what you are saying now. I think it was a premium basted turkey. The broth/ fats injection makes a lot more sense. I will go low and slow next time that I have a turkey like that or I could plan ahead and thaw the turkey a couple of days prior. I was a little rushed...

Larry, Your theory makes sense but I don't necessarily follow why the rapid defrosting would cause the saline solution to be forced out of the bird. I definitely think that ice crystals in the cavity would add to the fluids. However, it was so much grease, it made me think that the birds...

I just finished cooking my second turkey in as many weeks and one thing that I noticed was that both were exceptionally greasy. Both turkeys were Jennie-O that I had purchased right after Thanksgiving and were 90% defrosted. Both turkeys were between 22-25 pounds. I was cooking around 300-325...

Kevin, Thanks for the quick response. I am not sure if is was used in a vinaigrette or for pan frying. It was a quick mention and then the camera cut away. What is your preferred method for making smoked paprika oil? Lance

I was watching a food show last night and one of the ingredients was smoked paprika oil. I checked on the web and it seems like it is an infused oil. When would you use smoked paprika oil vs ground smoked paprika powder? How would the smoked paprika oil change the flavor profile vs ground...

J, Can you tell what country the concentrated pom juice came from? It might help when researching. Lance

Made this for a party the other day and it was pretty good. I had some left over and tried after the mayo had a couple of days to truly absorb the chipotle flavor. Wow! It was spectacular. Now I know why Bryan says you need to let it sit for at least 4 hours. A day would probably be better if...

Kevin and Ray, Thanks for clearing that up for me. I am going to make a conscious effort to steel my knives much more often. The trick will be convincing my wife that it needs to be done. Lance PS Today is my one year anniversary as a TVWB member! Last year I was in Iraq and enjoying 70...

Kevin, In your post about sharpening knives above you say that you should steel almost every time that you use your knives. Is that based on the amount of use for each time? I guess what I am asking is if there is a rule of thumb about how much use before sharpening? For example, if I am...

What do you do with the oil once you are done frying? How do you store the oil and how long does the oil last? Lance

Bryan, I didn't realize that you needed so much oil in order to avoid a soggy mess. I will definitely make sure to get a larger one. Jarrod, I am not sure how much I am going to be using the deep fryer. It is like my WSM. Before I had it I didn't think I would use it that much. Now...

I am looking at getting a deep fryer for chicke wings, mozarella sticks, etc. Does anyone have any recommendations? I have been looking around but the reviews are so contradictory it is hard to tell which one is really good. Thanks in advance. Lance