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gdenby

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  • Re: Beef Ribs - advice please!

    gdenbygdenby
    Full "dino" bones are uncommon around here too. I buy as many as I can afford whenever I see them. The last ones I bought were 5.89/lb. I usually cook them the same as spares, but they fini…
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  • Re: Temp control...I'm sure it's been asked a million times!

    gdenbygdenby
    Don't fret about exact temperature control. I wasted 6 months "chasing the temp," because if a recipe said dome at 250F, I would be fussing w. the vents every 15 minutes trying to stay…
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  • Re: Beef, beef, and more beef

    gdenbygdenby
    The rib-eye makes me drool. T-shirt is good. My younger daughter volunteers at a wolf refuge. She has a picture of a young wolf licking her face. She has said, tho', that even "socialized&q…
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  • Re: Your top 5 go to knives and why

    gdenbygdenby
    The knife that gets the most use is a 135 mm petty. Probably daily use. After that, its a toss up between a 240 mm gyuto and an 80 mm paring knife. Almost as frequent use as the petty.. Probably next…
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  • Re: Hunk of Cow

    gdenbygdenby
    If you are cooking direct, an Egg is hotter than most gassers. Most of the heat is being put out in IR, which cooks more effectively than hot gasses. As @LittleSteven says, 325. And because the IR ef…
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