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seanwiley

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About seanwiley

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core_pfieldgroups_99

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    McKinney, Texas

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    http://www.inpursuitofbigbob.blogspot.com/
  1. Re: Anyone up for a "share" in North Dallas? not this round for me. I still have some, but maybe in the next round....
  2. Re: Anyone up for a "share" in North Dallas? Hey TexasTim, where're you located in North Dallas?
  3. Re: North Dallas Locations? I am next door to you (so to speak) in McKinney. Would be happy to discuss or you can pop over to see it.
  4. Re: What to do in Kuala Lumpor? 15 years? I thought it was right around the corner from you? There is the skywalk between the two towers of course and a couple folks recommended driving around the Putrajaya area which seems interesting (based on Wikipedia anyway). And for some strange reason the wives think there is shopping there somewhere. I'll look for the orchid gardens that Tom suggested too. And finally, if I see a "memorable lady friend" anywhere, I'll think of you......
  5. Dennis, My wife an I will be in your neighborhood for the Formula 1 race weekend after next. Since the qualifying race and the actual race both start at 4:00, I assume I have Saturday and Sunday mornings to do something. So..... if there was one thing you would recommend that someone do in KL, what would it be? (I doubt I have time to get out of the city). Just curious
  6. Re: McKiney, Tx McKinney? So am I. Glad to have someone in the neighborhood
  7. Re: Smoking ducks (again) And yet, people manage to smoke pigs all the time. I must be doing something wrong
  8. I was thinking of making a couple as an alternative to turkey this thanksgiving. I see some of the rotisserie comments, but since I don't have one.... well, I'll start a new thread. My first thought was to tackle it more or less like a chicken but then I started googling around for a few ideas. Here's a couple that I found: http://www.steaks-guide.com/article-pag ... d_grea.htm Marinate in milk? Really? http://bbq.about.com/od/otherpoultryrec ... 90821c.htm Smoked Peking duck http://www.foodnetwork.com/recipes/tea- ... index.html Tea smoked duck http://www.wvtrophyhunters.com/smoked_duck.htm http://www.fearlesskitchen.com/2008/09/ ... ked-d.html One for the big green egg Anyone thought of spatchcocking it? I done chicken very well that way. Other thoughts? I might make a couple using different approaches
  9. seanwiley

    Bacon

    To break up the usual cooking routine, I tried a bacon recipe from Serious Barbecue by Adam Perry Lang. It was outstanding. Basically, you coat the bacon in a mixture of brown sugar, red pepper flakes, black pepper and coriander then smoke over apple wood for 2 hours. It all caramelizes into a kind of bacon candy - sweet, spicy, smokey and bacony all at once.
  10. Done - Kerrville is on the map....
  11. Where in north Texas? I am in McKinney.
  12. i thought about that, particularly after reading the thread about salted steaks. I was also thinking about butter. When people roast a turkey in the overn, don't they baste with butter to get a golden, crispy skin? (I've never done this preferring the fryer or smoker). When the kids are in this summer and I have more people eating, I will have to cook a few simultaneously to test out these ideas.
  13. yeah, probably so. I use the big bob gibson cookbook a lot and he has you using temps of 300 or 325 depending on the recipe, so I have been definitely coming in at lower temps. Ironically, the wife said she wanted the loaf pan chicken tonight and since it kind of steams in the pan with all that apple sauce, I doubt I was going to get crispy skin no matter what. But I'll try different temps maybe in a week or two. Thx
  14. interesting thread. I saw a refrence to salting chicken too. Any idea if that was with the skin on or off? And if skin on, does that change the texture of it?
  15. Think it would help to crank up the heat the last 20 minutes or so. Kind of a reverse sear? or would that not make a meaningful difference? Also, have you seen a significant difference depending on how the skin is treated? i.e. olive oil vs. just a dry rub?
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