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gdenby

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  • Myself, a handful of chips or a couple of walnut sized chunks are fine for a rack or 2 or ribs. Typically oak or hickory, typically not mesquite or walnut. For longer cooks like butt, maybe 2 handfuls. The smoke flavor doesn't penetrate into the me…
  • Put the wood in at the start, light, and put 'setter in. The 'setter changes the air flow a little, and when put in after the fire is near temp will cause a drop for quite some time as it absorbs heat. By the time the 'setter is heated, the "bad" sm…
  • I'll have to look, considering I was "stumped" once. Very funny. Rude too, but mostly funny.
  • There was q pit in town that had a sign for awhile, "You may beat our prices, but you can't beat our meat..."  Eventually, they took it down as a token of their civic responsibility. That, and certain ladies started lounging around their parking lot…
  • I've been looking at the Green River boards for a couple of months. Finally decided an end grain hickory w. handle was what i wanted. Everything the guy makes looks really nice, but I put in the notes that looks were not as important as just good en…
  • I've had a side grain board for about 30 years, only sanded a few times. Getting close to needing replacement, so I'm looking for a nice end grain. Also have a "Sani-Tuff" restaurant grade rubber board that also can be sanded. For home use, I'm sure…
  • JMCXL said: gdenby said: Short ribs for 72 hours are a revelation. About that temp to you run the bath at for Short Ribs?  How do you finish them? Short Ribs are my favorite and would like to try this About 140F. I've foun…
    in Sous Vide Comment by gdenby August 31
  • Speaking of tough. There are a couple of places near me that sell whole steak portions. Strips, rib eye. But they are only select, and often tough. 60 hours at 135, they are ready for a sear and often end up as tender as can be. And the jus from the…
    in Sous Vide Comment by gdenby August 30
  • Don't know if the recipe has changed, but the cooking method certainly seems different than 40 years ago. My wife and I got KFC maybe 2 times in the last 30 months, nominal original recipe, and we both thought it was too crispy and greasy compared t…
  • I'd have to look up some info, but my recollection is that as low as 128F will do the job, but it takes like 8 hours. The "nasties" stop growing around 122 - 123, the same temperature where meat proteins begin to break down. But then it takes many h…
  • Generally, seeds and the placenta are removed from the flesh as they are way hot. Wear gloves. Don't touch eyes, lips, etc. Have lots of ventilation.
  • fishlessman said: havent seen the kewpie mayo but have an idea where to find it. We have a local Asian market that usually has Kewpie. Weird container, thinnest possible plastic w. the cap on the bottom for squeezing. Here's a link …
  • First couple of times I tried, once by hand, twice with a jar blender were failures. The stick blender and container worked well. Not significantly better than Helman's, but I used a very basic recipe. I came across a copycat recipe for Japanese Ke…
  • Try some beef short ribs, plate section. Just about steak good, but with a big bone handle. Also, beef tri-tip, sometimes called Santa Maria tri-tip. Not quite steak like, but more tender and juicy than most roasts. Fatties. Pork sausage rolls, ope…
  • As already mentioned, personal taste has a lot to do with the choice. Since reading the Egg forums, there have been many posts where ladies are mentioned liking only a whiff of smoke. My approach is rather standard. Stronger flavored meat can pair …
  • Money is the last thing you should be caring about. Do you have a charity or organization that is supporting your effort? If so, I'd be happy to write a check to cover a couple of 10 pounds.
  • Mortar and pestle are great tools. Have several Thai "pok poks". Wood, and pretty smooth granite. Or at least something like granite. They work nicely breaking down small amount of spices, seeds, etc w/o turning them to complete powder. From what I…
  • The amount of lump that is burning to produce a dome temp off 225F is quite small. It can be just a few pieces of charcoal. The problem is more that the burning bits may not spread too enough surrounding pieces of lump, regardless of airflow. So the…
  • Early warnings about PAHs date from maybe the mid 80s. Subsequent studies indicated that they formed at temps higher than average BBQ, and moreover, they were not as strongly associated w. cancer as the fats that were cooked out of the meats. A lo…
  • I was surprised to learn that wood was somewhat safer in terms of carrying pathogens. The plastic doesn't absorb water, so the "bugs" can grow a bit in the slice cracks. Wood wicks the moisture, and may release a little tannin. Marginally safer. My…
  • I usually do them at 250, and expect about 5 hours. The chuck ribs have a fair amount of connective tissue. A period in foil doesn't hurt. My experience has been that there are some bites that are still pretty chewy.
  • I'd be one of the pleased ones. I would suppose at 500F, the liver must sizzle nicely at first. Does the heat come up fast enough that when turned, the liver is still sizzling?
  • There was a guy who posted a long time ago on the other forum who ran a catering business.  Sadly, I've forgotten his handle. He had multiple XLs. He didn't feel any need for controllers except when he needed to feed 300 on time. Seemed like a reaso…
  • Re - leased 50 years ago. The lease continues.
  • GATraveller said: gdenby said: HeavyG said:  Just as good, better warranty, significantly cheaper. Dood, how can you say that!? They're maybe 1 second slower, and .2F less correct. Joking. One second is an e…
  • HeavyG said:  Just as good, better warranty, significantly cheaper. Dood, how can you say that!? They're maybe 1 second slower, and .2F less correct. Joking.
  • Yes, they are definitely short ribs. Hard to tell from the pics if they are chuck or plate ribs. Tho' both sections have a portion of the same muscle, the chuck portion is tougher. My experience is that those benefit from foiling. Here are 2 drawi…
  • I sometimes use oil for ribs because it seems to make them a bit more tender. I suppose its because the oil traps some moisture, sort of like a foil wrap, but not so complete. If I have it on hand, I use a kind of oriental peanut oil that tastes an…
  • northGAcock said: You know....you just can't go wrong with those two ingredients. Beautiful. Proud of @bgebrent from restraining from telling us how great those Vidalia onions are because they are grown in Georgia. A missed opportunity. …
  • From what very little I know, there is no coffee, or cocoa, or caramel color in real "black bread," Just rye flour. No wheat. You may need to do an online purchase to get the right stuff. Check out recipes. I had some really good, but not quite "b…
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