Saucier

LOL Well to be clear, I don't give two s*i*s about political correctness, in food or anything else for that matter. I just do best when not consuming large amounts of sugar, and whilst dumping a bunch of what I try to avoid into a pot, I was just scratching my head on it!

Hmm Well, I would guess it would be a higher concentration than dry rub, as I almost always use table salt on a chix breast even when it has been rubbed, as when you get much past the skin, there is no great flavor. After brining I never add salt, as I can really taste it all the way through. I don't taste the sugar in it but it stands to reason that if the salt is being driven in the sugar is too... Hmmm

What does the bbq brain trust think about this question.. When you brine chicken or turkey or whatever, how much sugar do you think you actually end up consuming when you eat the finished product? In my case specifically, chicken breasts with the standard brine recipe. I am just wondering if I am taking something healthy and screwing it up by adding sugar? Whaddya think.??

Welcome Welcome, and glad you got your cooker! You will have endless fun with it I am sure! Best of luck..

Soapstone In the soapstone pot, is it possible to fry/brown something? Like could you do a one pot coq au vin, like you can with a dutch oven in where you brown the chicken, and then the veggies, then load the rest of the recipe and pop in the oven? (my recipe is best of course ) Just didnt know if the stone/ceramics would allow for frying??

Howdy Welcome Tom, you are fixin to have a LOT of fun with this cooker... Best of luck.

Aging Primeats, did you dry age it? I have followed the Cooks Illustrated method, leaving it out for 7 days uncovered in the fridge, then trimming.. Can you leave it longer? Or is there some other magic you do for a 3 week age ??

Nice Syzygies, nice detailed writeup & well presented. I used to have the time to do lots of stocks & demis, and hope to have more in the future! Not many folks will take the time or trouble to do it right! Thanks

Friends Yeah, its funny how many instant friends you can have when you have a Tolrmek machine. Anyone using the 800 or 4k wheels? If so, how do you like them??

Frenched elk ribs Who would French a rib, I mean kissing raw meat is a bit on the wild side

Mokhhpsdmf'd904380=1 wuz tri ing 2 tipe, butt da drool frommm lokin et dem ribz haz damnged mi kee bored

Way Harsh! Wow, that was way harsh!

Olives I will bring the olives & bleu cheese!!

Or hummus, or even better, home made baba ganouj ! I can send you some dental floss to prove it was sliced

.. Sorry to hear Dennis. Hope all goes easy for you and yours.. Our thoughts and prayers go with you as well..

Brine I used everything DJ listed, changed to 1 gal water and 1 Tbl of each seasoning. Add a couple little things, like some bay leaves.. They always make things 'mo betta. Thanks for the kind words!~

Getting abreast of the whaddyacallsitumanation After seeing the beautiful breasteses here. I had to try it. Bought a whole breast, split it, doubled the brine recipe. I brined for about 16 hours, because that is how my schedule panned out. 250 for about 4 hours to get to 170 internal. Then cut out the bone, and sliced on the diagonal. The wife and I gnawed on the two bones which was great, and then had a slice just to live it up Very good recipe DJ!

uh-huh Exactly!!

Edit? !Sorry senor, me no sabe nada...

Pix Can't you see that pic Majestik?

Four hours Well, four hours into this, the temp went to 135, and that was perfect, tented with foil it was fantastic!!! I loooooove lamb

Coming from a Jedi master, forum guru... This is a compliment!

I think the advantage is that it gives it more time to soak up smoke, @ 350 it would have taken an hour, I want more cherry smoke in my roast!.. I am not in line with the "I didn't want it to taste too smokey" clan This is the first time for me with lamb in the KK though, so I will post results!

Well, I was fixin to feel sheepish about posting this, but what the heck. I was walking through Costco, and lo and behold this cute little 4.75 lb lamb roast spoke to me, it was most lonely. So I took it home. It was a boneless leg of lamb to be exact. It was encased in their standard elastic string net to hold it all together. I have been the victim of this crap before. I work so hard for nice bark, and when it comes cutting time and you have to cut this stuff off, you lose half your bark for one thing, and as you cut the springy string, if flips bits o' bark and grease all over. I decided to cut it off, and just retie it manual style. By Jello_Jeep As I opened it up, it came to me that this was a good thing, as I now had that much more surface to rub down! First I cut a head of garlic into slivers and jammed them into the meat. By Jello_Jeep We love garlic! It seemed like a good idea to then rub the inside with some olive oil, sea salt, pepper, thyme, rosemary and other good things like that!! By Jello_Jeep After all that, I rolled it back up and tied it by hand, using much less string than the factory installed net, rubbed the outside with some kitchen magic, and then another round of spices just like inside! (no more garlic though). By Jello_Jeep I then wrapped it in swaddling clothes, and layed it on a bed of Royal Oak & cherry wood, idled up to 210, and that is all of the story I can tell so far. At the moment the internal temp is 90 after about 1.5 hours... By Jello_Jeep I cant wait!

MMMMMmm A Republican Sammich!