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gdenby

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  • Re: Smoked Tongue Fun!

    gdenbygdenby
    I usually do beef tongue a couple of times a year, if I can find them. Pig tongue isn't as good, if you ask me. I marinade them for a couple of days, then cook them entirely on the Egg. At first…
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  • Re: First butt help appreciated

    gdenbygdenby
    I can think of 2 reasons it took an hour to reach 350, which while longer than usual, is not out of my experience. The first is that you didn't light much lump at the start. For ordinary low tem…
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  • Re: Sous vide?

    gdenbygdenby
    Best one I know of is that you can buy lesser grades of beef, select instead of choice. After a day in the SV, they are as tender as can be, w. a bag full of jus ready for sauce when the seared stea…
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  • Re: Trying to cook my first pork loin.

    gdenbygdenby
    It is a similar cook,but not quite the same. Being thicker, the outside can get over-done before the inside stops being pink. If the folks eating don't mind a bit of pinkness in the core, not a …
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  • OT-new toy

    gdenbygdenby
    Just showing off a new toy. Its a Japanese style knife called a "bunka," which translates to "kitchen knife." Considered to be all purpose, good for meat and veggies. I got it to …
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