primeats

Re: I was robbed again.. ;-( Dennis, I've been away. Very sorry to hear of your plight, Very happy no one was injured in any way .My mind is racing thinking of what i would do in your place. Maybe a 32" cooker with some fake gold plate jewelry inside to lure them and then the lid slams shut! but seriously thankful that you are safe.

Re: Pork Rillettes I think you should give it a try! Use Duck fat though, it's more better!

Re: Burger Meat The problem with most mixer grinder attachments is the high rpm of the machine. It has the tendency to heat up the meat while grinding and giving a very pasty like texture. Most manufacturers or recipes recommend partially freezing the meat first or mixing ice with the grind(when making sausages).

Re: Beef ribs a cookin! lighting one up in your honor now!

Re: Pesky flies while cooking...shoot them with salt. Must have gotten the idea from Illinois!

Re: Dove Season coming up! All great recipes, can't wait to try them. I imagine this would work for Grouse as well!

Re: Burger Meat Looks great, what are your plans for this mixture?

Re: First cook... Same here Doc! WAF occurred after uncrating them! Great first bbq, You will find this forum an almost endless resource for preparing tasty critters!

Re: Dry aging beef - by the numbers Was that a boneless strip loin? It almost looked as if there were trimmings from the vertebrae on the bottom of the plate. Nice work BTW. I'm sure the steaks were wonderful!

Re: Bacon Explosion made a few of these today: https://www.facebook.com/photo.php?fbid ... c1a34221ea scroll to the previous two pics as well, my young apprentice Sean is perfecting the craft!

Re: KK Has Landed! Congrats, you are SO going to love it! Nice location too!

Re: Mesquite Charcoal I knew that was coming! Nice Doc, nice! I have customers from New Orleans(transplanted to Chicago) who use mesquite exclusively!

Re: Knives Curly, A knife is only as good as the person holding it. I've sharpened many High end knives from North Shore housewives that have subjected them to the dishwasher and the day to day tasks like opening stuck cabinet drawers or cutting cardboard! Your knives are great tools,take care of them and you will have them the rest of your life!

Re: morel site As Phil from Duck Dynasty would say "before I can hear the grease poppin' now! Nice bunch of 'shrooms!

Re: morel site Nice...and just a bit to the north of me!

Re: Cover essential? I'll join you FM with my jeep, and a Benelli Super Black Eagle to keep the critters at bay(or in the skillet or KK)! Probably a rod and reel too!You Never Know!

Re: Whole Flatiron Steak When I worked at Hy-Vee Food stores in Iowa we used to call the flat iron a "Beauty Steak" We simply trimmed the silver skin from both sides and sliced them in 1.25" steaks. I never had the opportunity to grill them way back then, but I think the gristle in the center would be an obstacle.

Re: Whole Flatiron Steak Thanks FM! When I watch him there is a lot of flipping and wasteful movement(economy of motion). But that's just professional criticism. What a great cut of meat! We have 3 meat markets in Wilmette and three grocery stores, I think we are the only ones who sell them!

Re: Whole Flatiron Steak Well...take a look at this guy: http://video.google.com/videoplay?docid ... 8132389974 , He's a little wasteful when it comes to trimming, but you get the idea on how to remove that center piece of connective tissue.

Re: Beef Ribs Try this recipe, if you can get them cut about 1.5 inches or have them cut down the rib,as shown this recipe kicks butt! figure two pounds per person as you just can't get enough! http://www.finecooking.com/recipes/barb ... glaze.aspx

Re: Real Montana Charcoal What a coincidence...my Son is at The University of Montana, I may have to pick some up next time we make it out there! And no sales tax in Montana, unlike here in Crook county Illinois!

Re: Sai's Bday - Ribeye Roast Bone-In and Boneless Beef Ribs Dennis I've only cooked these in strips and to rare. Holy Crap these look great! I would be tempted to cook them whole and slice them like a tri-tip, but I've never done that with boneless short ribs before!With that much marbling I don't see why they wouldn't turn out great! A hint would be to trim any silver skin or outer connective tissue that may be on the outer layer. I have braised short ribs with the bone and glazed them and carmelized them on a hot sear, they were sublime(Google Vietnamese short ribs from "Fine Cooking "Magazine) I would think these would disintegrate during the braise!

Re: Estimated cook time - sirloin tip roast If I had to make a guess at 250 F, it would be around 2 hours. As EGGARY says, go by the internal temps and pull at somewhere around 125, of course the roast is going to continue to cook when you remove it, and a tip roast is a bit dry. That being said you should have a target temp of about 135 after the dwell time out of the KK, sliced thin and served up with a sauce made from the drippings in your drip pan!

Re: On the Fence...Need Advice! Here's a tidbit that no one has mentioned: During the winter cooks in front of the store I like to lean my back into the wall of the KK. Man I'm telling you there was never a better heating pad that,smells great,looks great and covers your entire backside! Try doing that with a Weber or gas grill and you'll be on fire!

Re: New Leg-less Komodo.. Invert the legs, hiding the washer and bolt at the same time. Just a thought.