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Rob I was having a think about this (despite my previous post) so came back to this thread. If you (for the now) disregard the qualitative aspects of the meat and concentrate on the ratio of mass/surface area you might be onto something. i.e. 1 kg of 1cm thick steaks will cook quickly, a 1 kg...

Dale, I'm also always trying to homemake everything (even made tofu once), including the dill pickles. I tried my hand at Andouille sausage, didn't have a grinder, and didn't want to spend much money. I used a plastic funnel with the tip cut back so the opening was sausage sized. Total price...

Rob, I won't laugh at you, but I will laugh *with* all the people who are laughing at you There are too many variables. I'll elaborate on Shawn's contribution: Given perfectly spherical meat of uniform density with your BBQ operating at standard temperature and pressure (outside the BBQ, that...

Doug I broke the rules too, and did my first turkey on Thanksgiving. I had no problem with temps (sand in pan), in fact I forgot to check it while I was getting other stuff ready and went over by about half an hour (guess), so it was a bit dry. It was cold and rainy (and England!) so it was 5*C...

Hiya Brian The pic look kinda flourescent orange, is that the FAB or an artifact of the lighting? If it's the FAB, I could see that it might just be tasteable. morgan

Hello Grim What kind of wood ? Are you using a WSM ? A medium sized chunk of wood is about the size of a baseball. I find that 2 is sufficient, it looks like charcoal after an hour or two, and the amount of smoke *appears* to decrease, but the flavour is still there. Less is better. Hope...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Chris Allingham: Brandon, Do you have a kitchen scale? If so, 10 ounces of your pickling salt will be equivalent to 1 cup of table salt or 1-1/2 cups of Morton Kosher Salt or 2 cups of Diamond Kosher...

I put the turkey in the sink, sand in the pan, and the only liquid that comes close to R2D2 is beer, and that's for drinking. I'm not exactly trying to encourage you, but you do have 3 turkey breasts.

Hi Brandon I'm not going to suggest that you do this, but this works for me with no time spent drying the bird in the fridge. I pour boiling water over the bird immediately before cooking, the skin bubbles up and is very crispy. It seems to help the skin separate from the breast meat. You...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by K Kruger: Morgan, If not, you can ask if she'll send them to me. I'd be happy to send them on to you. <HR></BLOCKQUOTE> Thanks for the offer Kevin It's much appreciated, you're a star. If you're ver in...

Hmmm, I wonder if she'll send 'em to London ? Worth a try

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by James M-B: Good luck for Thanksgiving (whenever that is). Whatever happened to the American Football on C4 on a Sunday? <HR></BLOCKQUOTE> Thanksgiving is a day when we think about how good it is that we...

Thanks James/Chris ET73 it is. James, I've explained the customs declaration to my family before. My brother sent me a set of ceramic knives, put $200 as the value, I would up paying £57 just to recieve them! I'll make sure they put GIFT: £22/$39 on the declaration. btw: It's really getting...

OK, I just checked out the printing thermometer ... it's just a bit out of my range (and costs more that the WSM!!!) but next time I need to do something other than low and slow (ie cooking in the 1300*C range) I'll consider it.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Susan Z: Morgan, that's the one I like, too. For an instant read thermometer I recommend the thermapen. I don't remember where your mum is, but she can get it in the UK...

Thanks Chris I've sent my mum the URL to the $39 ET73 but she won't see it for a few hours. If any of the nightstalkers on this board suggested differently I would send a different link. Then I have to wait for it to ship from the states after my parents receive it. Then the customs here will...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Brian L.: He STUFFED a turkey. It was one of the best GE I have seen, but his method of stuffing was very unique, to say the least. <HR></BLOCKQUOTE> OK, I'll bite. What was this unique method of stuffing ?

My telepathic mother has offered to purchase a dual probe remote thermometer for me for XMas. I think she must've seen the bad press surrounding the bad batch of Mavericks earlier this year (or so) Can anyone who has purchased an ET73 lately confirm that they are indeed a quality product ...

Hi Shawn I know what you mean, I've noticed the ham-taste effect when I've used sugar in the brine, so I don't do that any more (just salt, and maybe some flavour: garlic/thyme etc). To me, it seems the salty, sugary taste throughout the meat, rather than just on the outside is what reminds me...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by K Kruger: Drying it helps as does gently separating the skin from the breast meat ... <HR></BLOCKQUOTE> I have found that I can get crispy skin on a chicken by pouring a litre of boiling water on the bird...