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jlsm

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  • Re: Cast iron grate

    jlsmjlsm
    Because it's so heavy, I wasn't using it much. Pulled it out for a steak two weeks ago, and the difference was striking. I used it for an indirect wing cook this afternoon and got fantastic…
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  • Re: Woo hoo! Look what showed up today... thanks to the forum!

    jlsmjlsm
    I use it so frequently I can't figure out how I ever got along without it. This morning I made sure that my frothed milk for my expresso was exactly 150 degrees. Last night we checked the chicke…
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  • Re: Szechuan Prawns

    jlsmjlsm
    Thanks so much for this. I'll be making my own version in the next week. Looks fabulous, and I love broccoli with spicy seafood.
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  • Re: Jerk Chicken

    jlsmjlsm
    I use a paste recipe from the New York Times four years ago. The paste keeps almost forever in the fridge. 2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on …
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  • Re: Scotch Eggs on the Egg

    jlsmjlsm
    If you soft cook the eggs first, they end up perfectly hard cooked. Just had a slice as I came into the house at 9 p.m. and they are fantastic. Funny how the smoked flavor intensifies over time. Real…
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