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gdenby

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  • gtcharlie said: I do have a cast iron dutch oven which I have used for chili and the like on the egg so this will be my second piece in the "collection".   Funny how these things grow.   Now I need to find a place to store all this stuff. …
  • Lodge pre-seasoned pretty much dominates the market. They are good. You might also consider a Le Creuset enamelled skillet. They have a small advantage of being slightly smoother, and you don't have to worry about maintaining the seasoning. There i…
  • Brisket_Fanatic said: Darby_Crenshaw said: fishlessman said: Darby_Crenshaw said: toneloceasyegg said: I have smoked pork butts twice and they were great.  Sunday I smoked one rack of spare ribs.  My first.  …
    in Rib question Comment by gdenby July 12
  • I haven't done the recipe, but I suppose the time in the buttered pan w. water will part fry the legs, and add a coat of browned butter to the pieces. Its something you could do, as mentioned above, as well inside, although you might need even more …
  • Legume said: gdenby said: Darby_Crenshaw said: gdenby said: Yes, I think the lemon juice was the icing on the cake. Or, in this case, the blackening of the bird. raging river has a lot of turbinado in it, no? …
  • Darby_Crenshaw said: gdenby said: Yes, I think the lemon juice was the icing on the cake. Or, in this case, the blackening of the bird. raging river has a lot of turbinado in it, no? that's what's blackening usually, the sugar.…
  • Yes, I think the lemon juice was the icing on the cake. Or, in this case, the blackening of the bird.
  • From the looks of it, I'm guessing it is a portion of pork loin. Your intuition is correct. Not enough fat or connective tissue, and would dry before becoming pullable. Think of it as a big chunk of boneless chops that haven't been sliced yet. If …
  • I await the result eagerly. The seasoning blend looks like a winner (BTW, regarding your tag line, " Without doubt princes become great when they overcome the difficulties and obstacles by which they are confronted, and therefore fortune, especial…
  • What are you trying to do? Freeze fresh slaughtered, or re-freeze already cut meat. Bulk, I presume. Or just more than you can use from the market. The faster you can freeze meat, the better. Thin masses do best. As the meat freezes, the water mo…
    in Freezing meat Comment by gdenby July 9
  • That'll work. Once split, they'll cook somewhat like ordinary chicken leg quarters. Its likely the wings will overcook, not much way around that. As mentioned in a thread a few days ago, its hard to get crisp skin w. brined birds. Personally, I lik…
  • nolaegghead said: I prefer unobtanium or adamantium, but very difficult to sharpen. As it happens, if you load your strop w. Illudium Phosdex, unobtanium  can easily be brought back to mirror like smoothness. Testing to see how antiqu…
  • Dude! You have style and class. You remind us to carry on. And I hope you do.
  • The nominal reason for prettying up the blade is to reduce blade stickiness. Otherwise, a less expensive simple cladding is enough to keep more reactive steels from rusting all over, and/or more brittle steels from chipping, or cracking. FWIW, even…
  • Actually, there is a JA Henckels 8" Miyabi VG-10 core "damascus" available for about $100. And VG-10 at this time is no longer "cutting edge."
  • Any that are not lite. Tonight, Bell's Oarsman's Ale. @reload , curse yourself and visit Portland, OR. aka brewtopia, aka aka beervana. Corner groceries may have 500, yes, 500 different beers on hand. Spend a week or two happier and more well fed …
  • The standard that I've read is that the marinade must be brought up to simmering heat, about 185F. There might be bacteria growing on any sugars in the marinade, or on the meat particles that are floating in the marinade.
  • Assuming the quality is comparable to J-knives with a history, and you like the shape, what they offer for kickstarter support is a little less costly than what is already out there. But not quite as hard, and with a less acute bevel than what is av…
  • If the poultry has skin on it, and you want crisp skin, a "dry brine" works better. A brine solution will infuse the skin w. water as well as the flesh, making it harder to crisp. I use a simple method. Rub a bird all over with a tablespoon of salt.…
  • Hi, welcome. Pork butts are surprisingly easy. The generally come out better the bigger they are, 7 - 8 pounds is good. If you cook at the top end of the temp range, 350F, takes about an hour a pound, sometimes less. At the classic 250F, 12 - 16 ho…
  • I'd be willing to bet your husband will be fine w. whatever you bring to him. I do shop online frequently, so I did some searches. There is an "Edible" publication for Tulsa. The Edible pubs. are written by local folks about what they like in the…
    in Ordering meat? Comment by gdenby July 5
  • A late response. Soaking the wood, chips or chunks, does not have much effect in any cooker because the wood, even after a day of soaking, is only wet near the surface. In an Egg, it is not necessary. The air flow is so small that the wood cannot …
    in Ribs Comment by gdenby July 5
  • The method started as 3-1-1, and got turned to 3-2-1, probably because that string of numbers stuck in peoples' minds easier. 2-2-1, with 2 hours in the foil will, as you experienced, cause the meat to disintegrate. Even turn to mush. No more than …
    in Rib question Comment by gdenby July 5
  • I've had a couple of instances when I didn't quite get the lump going well enough, and mostly closed vents choked the small fire. Even had to re-ignite a few times. My work flow is usually get 3 spots going, leave the bottom open, and the daisy off…
  • Lots of good food there. Quote "Meat came out 'seared'"  Yup, but I bet it was all eaten just the same.
  • Its the airflow to the lump that determines the temperature. 2 exceptions. Some fires burn straight down in a column and die when they hit the bottom grate, leaving plenty of lump along the sides. The other is if there is only a tiny amount left to …
  • Thx for the link. I currently have way more spices than I need, but they have some really fine looking blends. I assume they have the quality that the berbere has, so I suppose I will need to find a bit more space in my cabinet.
  • If you are cooking in a regular oven, get a ceramic cloche. They trap enough steam that the bread rises reliably, but still develops a good crust. Egg is harder. I used double pizza stone preheated to 450. Used a water mist on the dough right after…
  • paqman said: @gdenby. What does the jar of Ethiopian Berbere looks like? Its red pepper hot, but this blend included ginger, cardamom and fenugreek. There are variations
  • I bet I was way worse than you @SciAggie . Most people say the 1st 3 attempts are poor. Others, 7. Me, oh try 12. I had bricks, loafs that were not chewable. Pounded them apart, and served the crumbs to winter birds. Finally had good results, and h…
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