Saucier

Supply and demand

Well Sanny baby, if it gets close to Christmas, and you don' have yours.... Maybe I would Fedex you one of these But of course you would need to get your CHECKBOOK out ( I am a devout capitalist)

Hey, I recognize those~!~

Ya don't have to hide my name as a "happy bbqr" U2... Those mills are MINE!

And they look even better in person then in the photo. I got one set for me, and another for a good friend for Christmas, but I dunno if I can part with the one set or not

LOL

Now thats funny right there!

Resting your meat

Now I am talking about from the cooker, you guys... Sheesh...

Here is what Cooks Illustrated said about resting ... Sounds good to me!

A final but very important step when cooking all red meat is allowing it to rest after it comes off the heat. As the proteins in the meat heat up during cooking they coagulate, which basically means they uncoil and then reconnect in a different configuration. When the proteins coagulate, they squeeze out part of the liquid that was trapped in their coiled structures and in the spaces between the individual molecules. The heat from the cooking source drives these freed liquids toward the center of the meat.

This process of coagulation explains why experienced chefs can determine the "doneness" of a piece of meat is by pushing on it and judging the amount of resistance: the firmer the meat, the more done it is. But the coagulation process is apparently at least partly reversible, so as you allow the meat to rest and return to a lower temperature after cooking, some of the liquid is reabsorbed by the protein molecules as their capacity to hold moisture increases. As a result, if given a chance to rest, the meat will lose less juice when you cut into it, which in turn makes for much juicier and more tender meat.

Prime Rib

This was based on an article in Cooks Illustrated, basically buy good quality PR, take it out of the package, and onto a plate with some paper towels.. put it in the fridge for a week, uncovered.

It will get a bit of a crust on it from the air movement in the fridge. Take it out and with a very sharp knife skin off the hardened layer.

This is dry aging, a process most commercial butchers won't do because you lose "hanging" weight doing so. But it gives it a deep, rich, buttery flavor and a great texture. Well worth doing.. Trust me on this one!

Take a cast iron pan, get it smoking hot and sear the roast on all sides.. I put a little oil on the roast, as well as some kitchen magic (makes it look brown and adds a lil flavor).

The whole point of the sear it to make the roast look dark brown, and more flavorful to the naked eyeball.

Get your oven (or even better, your cooker) to 220-225 or so, and put the roast in until you get your internal temp you want. I like it at 135 or so, then pull it out and tent it with foil and let rest 20 minutes or so.

Because of the very low roasting temp, your prime will largely be the same throughout, as opposed to well done/dry on the ends.. and maybe rare (hopefully) tender center... Choose your guests carefully.. The words "well done" mentioned here, is usually the ticket to not getting invited next time

Hope this helps!

Looking good

Wow HP, those are looking nice. I am considering buying another one for our little spot down in Lake Havasu, but having two right together just looks good, like two hunting dogs from the same litter... Coats all shiny and ready to go!!

Shun

DJ, glad you like your new knives. I am happy thus far with the Shun / Ken Onions I posted about.

I will put in with you on it being the sharpest factory blade ever. I kind of like the wood stand for it too, lets you show it off a bit, instead of hiding it in a block or knife case!

I too like the angle, works great. Can't speak to how long it holds an edge, as I haven't had it long enough!

UMMMM

Paul, I belive this calls for a recipe!!! Plus then DJ will be skulking about and feel compelled to move it to the recipe section! He LOVES moving posts about

Oh yeah, I might add what a great job DJ does too! To bad more forums do not have an admin on the job who keeps up with the forum the way DJ does! Lov ya man!

Knob

Nice kit indeed Paul.... I have some mills on the way from the U2 man!

Exercise

You can get lots of exercise, running to the store to pick up more lump. Going to the news stand to get the weeks ads to see what meat is on sale that you KK can devour. If you feel the need to have shiny grills, I think you could get some aerobics in scrubbing your grills... maybe some bicep-tricep action loading and unloading the lump from the truck....

Plenty of exercise to be had for sure!

I feel like I should do some exercises . . . when a meal is that good it gotta be bad.

You do a lot of movement, you must have a very high fiber diet ... (just kiddin)

Moved thread to cooking techniques and out of the recipe section.

-=Jasen=-

Maitre d'hotel

If we are going to go to all the trouble to make compund butters, why not do it right, and put it in a piping bag, and pipe out some nice rosettes, then freeze them

Another option is the old garlic butter maitre d'hotel style:

Take minced garlic and softened butter and herbs of your choice

smooshysmooshysmooshy them together, wrap in wax paper and

refrigerate or freeze.

After all, butter is just oil with a higher melting point...

dub(good for wht "AILS" ya )

Clipping

I have had my clip pop off the grill, and foul things up.

If you are using the temp probe in your product, clip it to the end of the probe as far away from the product as possible. It appears the clip was notched just for that size. Works perfect!

Re: Thank God for Admin Spell check!

Pffft,, blaming poor typing skills on a helpless cute little girl.... Oh the shame of it all!!

No watching tv, posting with my 2year old Isla on my lap!

Thank God for Admin Spell check!

Slow smoked turkey

For what its worth, I (pre KK days) used to get a 22lb bird, have the butcher saw it in half lengthwise and put one half on each rack of a "bullet" style smoker for 11 hours or so, and let it rest half an hour or so.

Now that was BIKAL (before I knew about lump) so, I was using Kingsford, and hickory chunks.

That cooker had a pan for liquid too, and I would fill er up with distilled H2o, quarted onions, a head or two of garlic, black pepper corns, and a generous supply of bay leaves.

One would have to add a gallon or so of water mid cook, and some more Kingsford of course.

These turkies looked great, and tasted great and there was no dryness to be found.

Also if you let the water get low towards the end, all the juices from the bird (brushed with butter) would mix up with the smoke and carmalize the veggies a little.

You would remove the water pan, get rid of the grease and veggies, then make up a roux and make gravy from whats left....... OOoooooH Man! Smoked turkey gravy w/ giblets!

I had to keep reminding my family / guests that gravy was a condiment, not a BEVERAGE!

Burner

My burner and tru-temp thermometer came seperate.

Pocket knife

I have a Ken Onion pocket knife, it says 16600BLK on it, not sure what the name is to it, but I do like the knife a lot. It is kind of a woodland camo color. I caught the poket clip on something once, and bent the clip out. I took some looking to find that super tiny torx head that is in there! Sheesh! But once I pulled the clip, and bent it back, all good as new

Hmm

Dj, I liked the curves a lot, but I guess the proof will be in using it for a few hours and seeing how it all goes...

I use a Tormek sharpener, I think that has been discussed here too, its a slow speed water bath grinder, with a strop wheel on the other side.

You simply cannot hand hold (or at least I can't) a knife at a precise enough angle to get it REALLY sharp. The curves are compensated for by lifting the handle up & away from the wheel as needed. You can watch the water go over the top of the blade, and tell right where you are taking it down.

I really like the Tormek, although I seem to have 3x more friends now that the word has gotten out that I have a knife sharpener!

Anyone used these Shun "Ken Onion" knives?

I saw a fellar at a chili cookoff using one, and he swore by it. I need a new chef's knife (or so I am convincing my wife).

http://www.cutleryandmore.com/kenonion.htm

You should see a doctor! (sorry, couldn't resist)

I have a short inducer tube,

-=Jasen=-

That part of the world uses a LOT of 190 proof ethanol for beverages. It is not called everclear there, but often is called "Polish Spirit"

Amphoran, you are an accomplished barkeep indeed! I am VERY impressed! Polish Spirit is EXACTLY what they would make it of across the pond.

Of course its just ethanol, no matter what you call it, but you are right on!

Would be honored to share a splash of something good with you one day!

PB

I did a pair yesterday, 250 for 9 hours, to 185 internal.

I was pressed for time, better off @ 220 or so, some claim for 16 hours, I have not gotten mine to last that long before the internal temp was up. But then I am a newby too!

Best of luck!!

Re: Roasted cauliflower

Sanny, you put veggies in a cooker? You will have to make a sacrifice to the meat Gods, to atone for this! I suggest a butt & a brisket, and three hot links and a few "hail Dennis's" for good measure!

This has to be the best cauliflower I've ever eaten! Ok, gobs of cheese sauce don't count - that's not cauliflower! lol

Re: My Saisuda's Nahm Phrik.. Good stuff

This is very similar to a chile paste I make up already. I will have to make it, but call it chile paste instead - hehe.

-=Jasen=-

Compromise - call it Nam Chili.

(Chilly Prik probably is NOT a good thing to call it)

Or in the winter, it could be "chili prik"

Re: Use Your Imagination

How in the wide world of sports, could you get 27 racks in a cooker??

Just bend it to fit the curve!!!!!!!

But we've all seen the pic of 27 racks on a large egg (where's the whiz when ya need him)...so I reckon it's possible.