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JohnB
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- JohnB
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I roasted two young goat thighs last August. Here's my recipe: I marinated the thighs (about 2.5 lbs. each, from an organic farm) for about 2 hours in 1/2 cup lime juice, a bottle of white wine, a couple cloves of garlic and some olive oil. I us…
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Thanks -- I think I'm going to do a variant of the grill and braise. Unfortunately my Dutch oven isn't large enough for all the ribs I have so the braising will be done inside.
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here here for the Aeropress. I bought one about 4 years ago. Hands down the best coffee maker I've owned. That being said, if you want a drip machine I have no advice. I'm as obsessive about coffee as I am about my BGE. Currently have an Aeropress a…
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Once I cooked these like I would ribs -- just salt and pepper and about 5 hours at 300 or so. They were awesome.
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Sorry, was thinking of taking pics but the day was busy. The roasts looked fine, but nothing to write home about, visually. The best picture to keep in you mind is that both bones were picked up and gnawed on, which is the highest compliment!
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I'm in Louisville and I think you're referring to Blue Moon BBQ of Owensboro, or at least that's the place that's famous for it. If I make it to the state fair I'll try some.
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Thanks for the tip! I'll marinate for an hour or two and then inject before I put them on the egg.
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I think I'm going to marinate it in wine and lime juice. My friend brought over some rub from Trader Joe's. One roast will get that and the other will get the curry treatment. Thanks!
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Thanks for all the comments. I'm going to get a look at the roasts tonight. I'll post a follow-up.
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My understanding is that these roasts are from a young goat and don't have the strong flavors associated with the more mature goats. We want to slow roast these whole. What marinades would you suggest and what egg temp and final meat temp are good t…
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I went on the Atkins diet about 15 years ago, before it was really well known. Wanted to lose about 5 lbs. and wound up losing 15. I couldn't believe the stuff I was eating and still losing weight. Steaks or pork chops every night and that summer I …
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My understanding is that fish sauce is sort of like MSG or even salt, it's a flavor enhancer, not to be used because it tastes like rotten fish. I'm not a scientist, but it has something to do with how protein molecules bind to flavor agents. That b…
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My Dad doesn't like Indian food because in WWII, on ship, when the meat would start to turn the cook would start dumping curry on it. I love Indian food.
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What about sticking as much garlic in it as possible?
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I've been roasting coffee for about 3 years using hot air popcorn poppers. As stated above, the only advantage I would see would be not smelling up your house with the smoke. That being said, you'd need a cast iron pot or skillet. Still, you can get…
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For the Louisville guy -- the lump at Value Market is Royal Oak rebranded. Its about $7.50 for a 10 lb. bag. Sometimes on sale. Picked up a pork butt for $.99/lb. there last week.
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The best set up, in my opinion: plate setter legs downBGE feetpizza stone650 never had any problems with burning.
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Try brining your chops. I usually brine mine in water with kosher salt and sugar for 6-plus hours or overnight. I get all my chops from pasture hogs and have had great results. The brining adds moisture to the meat.
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I use a chimney starter and newspaper because I'm a cheapskate. If I'm feeling particularly frugal, and am not in a hurry I'll just stick some newspaper under the ceramic grate and light it.
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Thanks -- I guess I'll need to check with the people giving us bids to see how they mix it and seal it.
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Luckily we have a drafty old house! Since the range is only about 30" I guess we won't need a very large hood unit.
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The remodel is more because we entertain a lot and people always wind up hanging out in the kitchen. The floor is lousy, the counters are old, the cabinets are old, the stove is not very good, etc...
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I would but I usually cook just enough for me in the morning, so it would be a little overkill for my breakfast.
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OK -- there's something about this that reminds me of the movie Brazil.
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I've cooked pies with your exact set up at 750 and higher and have never had a burnt crust. The only difference is I use the BGE feet as spacers between the platesetter legs down and pizza stone. A couple thoughts: 1) use a recipe without eggs…
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I made Lechon Asado in a BGE and a crock pot. Both were different but my experience is by the time you've smoked the butt for over 10 hours the rub or marinade is really just a faint background taste. I've had better results by slicing garlic into s…
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I do the same set up as Capt. Frank, except I like to go for 700 and cook my pies for about 5 minutes. I prefer Florentine style pizza -- thin crispy crust with fresh tomatoes, mozz. and basil. If you go this hot kiss your gasket goodbye. I burned …
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someone linked to a video a while back where a chef cuts a FR bird and an industrial farm bird and compares them. It would be great if somebody could track that down.
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I spatchcocked a FR bird and it was tough. The next time I cooked one I roasted it after brining it 24 hours. It was delicious. This is the recipe I used: http://www.food.com/recipe/french-chicken-in-a-pot-americas-test-kitchen-349883 Still, i…
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It depends on what style you prefer. If you want a heavier american-style pie with a thicker crust and lots of ingredients you may want to go 450 to 500. If you want more of a Flourentine-style pizza, with a thin, crispy crust and fewer ingredients …