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gdenby

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  • Re: 5 hours on the counter

    gdenbygdenby
    Standard safety rules for public service, its trash. For yourself, maybe not. How cold was it when placed on the counter? Down near freezing? What was the ambient temp? 65 vs 85F would give another h…
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  • Happy Accident Goose

    gdenbygdenby
    Hi All, Bought a goose, cut it up, intending to start the leg quarters in SV tomorrow for a confit on Christmas. No snow today, and some sun, so fired up an Egg, and put on a breast portion and separ…
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  • Re: 3-2-1 smoked spare ribs ... well that's just lovely

    gdenbygdenby
    Great pull back on the bones. Always a good sign. The smokey bourbon baked beans sounds great, but I'm always hesitant w. recipes that call for adding liquor that's going to be cooked away.…
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  • Re: Different hams

    gdenbygdenby
    To clarify terms. A ham is the rear leg of a pig. The shoulder is the common name of the fore leg. Both have the parts below what on a human are the elbows or knees cut away. Whole ham sometimes refe…
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  • Pork belly + SV + Egg sear = good.

    gdenbygdenby
    Hi all, As the subject mentions, and as I'm sure lots of you know, there are some combinations that just work so well. This is my 2nd time doing belly w/o removing the skin, and letting the SV b…
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