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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…
  • 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.
  • What about sticking as much garlic in it as possible?
  • 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…
  • 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.
  • The best set up, in my opinion: plate setter legs down BGE feet pizza stone 650 never had any problems with burning.
    in Pizza 911 Comment by JohnB February 2012
  • 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.
  • 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.
  • Thanks -- I guess I'll need to check with the people giving us bids to see how they mix it and seal it.
  • 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.
  • 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...
  • I would but I usually cook just enough for me in the morning, so it would be a little overkill for my breakfast.
  • OK -- there's something about this that reminds me of the movie Brazil.
  • 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…
  • 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…
  • 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 …
  • 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.
  • 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: Still, i…
  • 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 …
  • on a whim I just rode my bike up to the local grocers and they had a packet! Now all I need is advice on the Tequila substitution. thanks!
  • hmmm. I eat a lot of pork from my local farmer: and have never had any gamey flavors with their pork. I've cooked chops, loins, shoulders, ribs, etc... It may be what was mentioned above -- where and what they're…
  • OK -- did the recipe minus the vinegar reduction. Tasted like pot roast. I like pot roast OK, but I can do that in an oven. Next time I'll cook these open, low and slow.
  • I think what some people may not realize is that the clip you used has been viral for about 3 years. The first time I saw it was when aI Vikings fan used it when they first signed Favre. It had the classic subtitle, ":everyone who owns Helga Horns p…
  • I have no idea what the metallic taste could be. I've cooked a lot of pizzas on my egg and never tasted anything metallic. The first time I cooked pizzas I completed fried my gasket. That was two years ago and I haven't missed it. The only time I…
  • Browning it a little more certainly helped with the texture of the skin and the overall look. Also, I think brining it made a big difference, at least with the free range bird I had. The meat of the bird was perfect but I can't stress enough how imp…
  • I brined it because its a free-range, organic chicken from a friends farm. The meat is superior but it can get a little dry and rubbery and it seems like brining it may help. Also, the au jus is pretty delicious from the one time I tried this method…
  • I just put it in to cook. I seared it longer (almost too long on the breast side) but also tilted the bird 1/4, so I could sort of sear the thighs and drumsticks. It looks better already.
  • I think part of the flavor of the chicken comes from being in the enclosed pot with all the aromatics. The first time I cooked this was the first time I've ever tried browning a whole bird in cast iron. I may let it brown a little longer this time
  • I'll check out your link. Here's the link that I'm referring to:
  • Actually I'm going to be putting it in my oven The initial poster cooked his on his Egg. I was temporarily mixed up.
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