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  1. Jamie Purviance

    Wrap-up and Thank You to Jamie!

    It's been fun, guys. Thanks to all of you who asked questions and added your experiences. I always learn something in the sessions. And I appreciate the chance to hear from so many people around the country. You know, I spend a lot of time cooking on my own in the backyard. It's cool. I love it...
  2. Jamie Purviance

    Sear Temp

    Michael, thanks very for the question and for using my books. It seems that you really like raging hot temp for searing. 1400 degrees is mighty hot. It's not quite surface-of-the-sun hot, but it's much hotter than what I use for searing steaks. I'm not looking to blacken them. I just want create...
  3. Jamie Purviance

    Just a Thank You Jamie

    Thanks guys. I appreciate the kind word. It's good to spend the time with you.
  4. Jamie Purviance

    Tried Kettle Fried Chicken?

    Yes, Jason, I did see the info at your link.
  5. Jamie Purviance

    Store bought oh no

    Jason, it's true that I don't buy them often. With many of the marinades, you are paying a lot of $$ for mostly water, and the spice rubs tend to have more salt and sugar (cheap ingredients) than I prefer. This store-bought items do offer convenience but I find it pretty easy to mix up whatever...
  6. Jamie Purviance

    Grilled tofu...should I even ask?

    Sam, I know what you mea. Tofu has a reputation as being tasteless health food for people actively trying to deprive themselves of pleasure. The thing is, tofu has been made and enjoyed around the world for thousands of years. If it was really bad, it would not have lasted. Sure, there are some...
  7. Jamie Purviance

    Sous vide!?!

    That makes sense. It's amazing that those machine can hold meat at a stable temperature for hours. There is a practical value in that, for sure.
  8. Jamie Purviance

    Any trendy ingredients turning you on?

    That's amazing, Dave. I tip my hat to Kroger for stocking it.
  9. Jamie Purviance

    Time vs Temp.

    Tim, I usually work with temps in the 250 to 275 range.
  10. Jamie Purviance

    Tried Kettle Fried Chicken?

    Jason, I did experiment a lot recently with grilling and smoking chicken wings that have the best possible crispiness. I found that baking powder can be really helpful here. In Weber's Ultimate Grilling, I have a Grill Science column where I go into details about all sort of things related to...
  11. Jamie Purviance

    A good charcoal brand?

    Brian, while writing "Weber's Ultimate Grilling," I cooked with Weber briquettes exclusively and came to appreciate their advantages over some of the other big brands. They burn with really appealing aromas and I like the face that I am not cooking over nasty chemicals designed to assist in...
  12. Jamie Purviance

    Thank you for the response

    Thanks, Rich. I'll definitely look into that. I love hearing that you and Barb are having a good time with outdoor cooking. You guys have such nice weather for it. If you ever want to share some tips on smoked meatloaf, I'm all ears. If you post them on my FB page, I'm sure others would also...
  13. Jamie Purviance

    Drilling down on your backyard grilling

    Truth be told, they do like my pizzas better than pizza for the take-out joint. I make my own dough. The recipe is in Weber's Ultimate Grilling. I also give a recipe for a Classic Tomato, Mozzarella. and Basil Pesto. This is followed by four variations that are easy to make: Mushroom and Garlic...
  14. Jamie Purviance

    Wine to pair with seafood?

    Yup, my best advice is to drink what you like. Now there might be some cautions to keep in mind. If you happen to like big, tannic red wines, they might clash with some seafood dishes. I would not pair a Cabernet with bbq oysters, for example. Most white wines will work well and some of the...
  15. Jamie Purviance

    grilling fish/ beginners guide

    Jon, you are spot on. The mayo in the green goddess dressing does prevent sticking and the whole dressing add a fantastic flavor. It looks like you are well on your way to grilling seafood and green tomatoes,and bunch of other things. If you don't mind, please take some pictures and post them on...
  16. Jamie Purviance

    Drilling down on your backyard grilling

    Ha! Yes, I do sometime get a some pushback on the endless meals off the grills (but not often). Right now my equipment is about 50/50. I have a few gas grills and a few charcoal grills. My weird obsession might make a bit more sense if you know that I often use the gas grills as outdoor ovens...
  17. Jamie Purviance

    Cooking a tri tip like a brisket

    Bob. I haven't tried that recipe from the Dueling Bubbas for years, but I sure am glad you like it. Shouldn't that be enough? I'm not sure what anyone would give you a hard time to making something you enjoy. No harm done, right? Keep on going your thing. You have inspired me to reach back into...
  18. Jamie Purviance

    Any trendy ingredients turning you on?

    Chris, I am not a super trendy person. To the frustration of my kids, I still wear "dad jeans" and listen to the music I loved in college. It's funny that you mentioned pomegranate molasses. That was getting a fair amount of press about 10 years ago. I remember writing in one of my books that I...
  19. Jamie Purviance

    How does Weber get involved in a new cookbook?

    Weber is heavily involved in the creation of each book. They work with the publisher(s) on the concept. I write a recipe list and ask for their feedback. For Weber's Ultimate Grilling, my list was a little too gourmet. They asked me dial it back to more approachable backyard fare. From there...
  20. Jamie Purviance

    Vortex as a tool for crispy chicken

    Rich, I don't think I know anyone who has 15 of my books. That's amazing. I feel like I should be inviting you to my house at Thanksgiving. There are a couple books that I wrote just for the European market. Those are the one you are probably missing. I have not tried the vortex yet. I'm sorry...