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keepervodeflame

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  • Re: Woo/AR vs KJ Divide and Conquer

    The divide and conquer is definitely a great piece of gear, no doubt about that at all. However it is designed to fit inside a KJ not a BGE. The KJ and the BGE have two distinctly different dome tapers. In short the BGE has much more head room above the felt than does the KJ. The divide and conquer is short in stature like the Woo. It won't get you very high above the felt. The AR on the other hand, is specifically designed to take advantage of the BGE's head room. Using the AR you can put a pizza stone way up into the dome or easily position a drip pan below two racks each with food on them. For my money, the AR is the much better system, if you are putting it into a BGE. If I had a KJ I would opt for the D&C. Just my two cents. if you look at a KJ classic and a large BGE side by side you can easily see the difference in the dome tapers and heights. 
  • Re: To brine or not to brine the turkey

    Before you decide to brine your turkey, check the label. Many large producer turkeys "Butterball" for example have been pre injected with a salt solution. The label will tell the tale. If you brine a pre injected bird you can make salt the main taste in your Thanksgiving turkey. If the bird is fresh there is less chance it will have been injected, the same goes for organic and free range birds. 

    I started using an Adam Perry Lang brine a couple of years ago an the family now demands it every year. Apple Cider to cover the bird, 3rd cup kosher salt, 1/2 cup honey with a 1/2 cup orange juice and a few orange slices. Produces a very nice tasting very moist bird. i let it brine over night on Wed. Take it out of the brine on Thursday morning wash it off and let it air dry in the fridge for at least 4 hours before cooking. 
  • Re: Drip Pan

    I make gravy out of drippings all the time and live to tell the tale. You can pick up one of those cheap fat separators to drain off excess fat. Although I leave a bit because IMO that is where the flavor is. My Gramma used to roast turkey in a roasting pan and then add carrots, potatoes, onions, celery, etc during the last hour. Grew up eating like that, probably not as healthy as a separate veggie dish but never suffered any illness from it. Interesting to see what others say. 
  • Re: knife suggestions

    This topic is a lot like tomato gravy, there are as many recipes as their are Italian grandmothers: just substitute cooks and knives for the operative words. But I will put in my two cents. In the $50 range, don't think you can beat Victorinox, they have been  # I on American Test Kitchen's list every year . For knives at $100 something each; I like Global, very nice balance, and quality steel with a good edge. Quality knife but won't cost as much as your first car. My advice is don't buy a set, instead buy individual knives based on the task and how they feel in your hand. All you really need is an 8" Chefs knife , a Boning knife  , and a paring or  utility knife. Every thing else is just gravy, good gravy, but still just gravy those three knives are the meat and potatoes IMO. I have a fillet knife a sandwich off set knife, a cleaver, a bread knife, and a Victorinox chefs knife for rough jobs when I don't want to use a nicer knife. 
  • Re: Adam Perry Lang

    I have Serious BBQ and Charred and Scruffed, both are excellent books and full of both recipes and cooking techniques, like the use of a board sauce. Of the two, I would get Serious BBQ first, but you really can't go too wrong, the guy has obvious skill and what he says works well. 
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