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Retired RailRoader
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Comments
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lkapigian said: It may have not been the fat content, but lack of primary bind ( myosin) like the glutin in bread it forms a web, binding the protein and keeps the fat " trapped"...you may have also got " smear" from grinding or mixing when to …
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I made this recently and it was Fantastic!! http://playingwithfireandsmoke.blogspot.com/2006/08/thirdeyes-nova-lox.html The only complaint I got was I didn't make a bigger piece.
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RRP said: If I ever make it back to Hotlanta I will mostly certainly will stop by the Mothership. Maybe I won't buy anything but to me it would be a MUST STOP pilgrimage anyway! As I recall there is a display of eggs showing how they progressed…
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Looks delicious, I'll have to try that! Thanks for the recipe link!
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ToTheMax said: So how'd you screw up the pork chop? Once I got the fire going the chops were great. I used a South Beach Diet recipe that my wife and I love. http://www.food.com/recipe/garlic-and-soy-grilled-pork-chops-226126
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Ray Lampe (Dr. BBQ) and me
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Ron have you ever tried these Sous Vide? I put wings and a marinade into a Sous Vide bath for 3 hrs. at 145. After the bath I dry them off, dust them with Swamp Venom and then into the egg to crisp them up. I'm definitely going to try your marinade.
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Like blasting I preordered mine as soon as they were announced. I got tired of my Maverick probes going bad and the short distance the Maverick covered. I like the ability to change the probes for whatever configuration I need (ambient temp, waterpr…
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logchief said: Beautiful, love those short ribs. I'm on the mail list for ChefSteps and have been eyeballing that Joule My friend that introduced me to Sous Vide cooking has the Anova. The Anova is a terrific device and does a wonderful…
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U_tarded said: One of my favorite skis vide cooks. Keep the juice from the bag separate the fat out and and cook down some red wine makes a beautiful gravy Now that's a real good idea!
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Very nice. I haven't done chicken yet how was the texture of the chicken?
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Nice job! My only suggestion would be is take a torch and burn off all the fibers that are sticking out before you cook anything.
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That's a nice piece of meat! Two quick questions What are you going to do with the drippings and what time is dinner?
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That looks good. I'm doing one myself that will be ready on Mon. I used Michael Ruhlman's procedure that's in his Charcuterie: Revised and Updated book. Let us know how yours turns out.
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I love my Kettle-Q https://www.amazon.com/Little-Griddle-Kettle-Q-KQ17R-Grills/dp/B003VGM012/ref=sr_1_3?ie=UTF8&qid=1476880487&sr=8-3&keywords=Griddle-q
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BilZol, I really liked the iGrill but the Bluetooth range just didn't do it for me.
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It was great seeing his post. Like I wrote in the other forum all we need is Alaskan C, Wes's B Celtic Wolf and AZRP and a few other older members to chime in.
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This is my go to crab cake recipe. It's from Dizzy Pig so of you don't have Tsunami Spin just bump up the amount of Old Bay and add a touch of lemon pepper. http://dizzypigbbq.com/portfolio/tsunami-spin-grilled-crabcakes/
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Points man! In fact double points for you! Nicely done sir.
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They look GREAT!! Those tacos just may make it into my tailgate rotation.
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Use it when you make sausage for extra fat content.
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Happy Belated birthday Ron!
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Like Darby said follow the process and KEEP EVERYTHING COLD! Now for some recipes here is a website that has some excellent sausage recipes http://lpoli.50webs.com/ I have made a few and all were good. My bible for sausage making though is Great Sau…
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Thanks!
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If you want to have many combinations of cooking options the Adjustable rig is the way to go.
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The Naked Whiz did full reviews of the controllers you're lookin at: http://www.nakedwhiz.com/productreviews.htm#prtempcontrol I have an original DigiQ that I still use and love.
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chrisc133 said: @westernbbq should you always grind twice? I'm new to this and mostly grind to make burgers. I've had nothing but trouble with my kitchenaid attachment getting stopped up...even when partially freezing the meat. Should I grin…
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Nicely said sir
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Thanks for the heads up. Where can I find the stainless plates? For the Kitchener you want the 10/12 plates. The two places I buy all buy sausage seasonings, casings and equipment are: Sausagemaker.com Here are their plates http://www.sau…
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I'm eyeing the grinder from Northern Tool. As soon as it goes on sale again I'll jump on it. It has great reviews. Chrisc133, just be advised the grinder that Northern Tools sells is the Kitchener #12 which comes with carbon steel plates. T…