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dub

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Posts posted by dub

  3. Standing Rib Roast

    in Beef

    Posted

    Re: Standing Rib Roast

    I don't trust anybody's "cooking time X weight" calcs.

    While they may be a decent enough loose guideline,

    I sure wouldn't tust a rib roast to anything but a

    thermometer.

    dub(it's don when it's done)

  4. Christmas Pork

    in Pork

    Posted

    Re: Christmas Pork

    Yeah,Patron comes from Jalisco,Scotland. It's down south.

    Talisker 63 is drinking Dalwhinnie? Be true to yer handle,man!

    (Talisker IS good stuff!)

    I have a serious drinking problem-what I want to drink costs too much!

    (Lagavulin is freakin' $90 a fifth)

    I've been diggin Bulleit's 95% rye (look for the green label)

    dub(t'ain't bourbon)

  5. Christmas Pork

    in Pork

    Posted

    Re: Christmas Pork(or scotch to go wit)

    Laphroaig

    Lagavulin

    Cragganmore

    Highland Park

    Dalwhinnie

    Bunnahabhain

    Michael Collins 10 yr

    Patron reposado

    dub(just to see if anyone's payin attention)

  6. KOSHER SALT VS. SEA SALT

    in Poultry

    Posted

    Re: KOSHER SALT VS. SEA SALT

    IMHO kosher salt is:

    -nice & cheap

    -very commonly used & referenced

    -good grain size

    -just fine for brine

    Save the seasalt for final seasonings.

    Fleur de sel is an expensive habit.

    dub(2cents worth of my own 'salary')

  7. Whole Beef Tenderloins

    in KK Cooking

    Posted

    Re: Whole Beef Tenderloins(Thermo

    My experience with Mavericks was the ET7 back when.

    Total POS,even with the extra heavy duty probes.

    Any temp probe will benefit from a liberal schmear of

    silicone at the probe-cable joint. Permatex Black works great.

    Water down in there will cause funky readings.

    dub(lovin my cheapy Taylors muchly)

  8. Lid open or closed?

    in Techniques

    Posted

    Re: Lid open or closed?

    I'm waaay too lazy to bother with reverse searing.

    I let the seasoned steaks sit on a grill rack for an hour or so

    to get to room temp and dry off a bit.

    Then it's off to the races-600+ dome and lower rack

    (well,small grill resting on the lumpsaver handles)

    1,2 min per side - Robert's your father's brother!

    The lid's closed,mostly,BTW.

    (I do like my stuff 'bellerin' rare')

    dub(unless the room temp warmup counts as a pre-sear cook)

  12. cast iron skillet/ other

    in KK 411

    Posted

    Re: cast iron skillet/ other

    I've only ever used a pizza stone and a CI dutch oven.

    Cooking is best done with the lid down and liquid spillage

    should be kept to a minimum. Eggs? Could be tricky since they

    need pretty low heat. Frittatas might do OK.

    A KK is a much better oven than it is a stove.

    dub(and i probly wouldn't try deep-frying on one either)

  13. One last accessory question - using a Wok

    in KK 411

    Posted

    Re: One last accessory question - using a Wok

    A charcoal fire big enough to wok over is gonna take a lot of fuel.

    Good 'wok hay' takes a LOT of heat. And there is that issue of the lid.

    Best would be a big honking gas burner that's specific for the job.

    A friend of mine has a homemade rig that uses the burner from an

    old gas water heater.

    dub(i guess that makes my vote 'no' but YMMV)

  14. Rubs

    in Techniques

    Posted

    Re: Rubs

    +1 for rollin (rubbin?) yer own.

    Store bought rubs are usually hi-dolla&salt-heavy.

    They tend to accumulate in the cupboard,too,esp. the

    ones you Don't Like!

    You can also start with,like,Lawry's and build from there.

    dub(add MSG,TLC and most of all,BS!)

  15. Help on how to maintain grill temp

    in Techniques

    Posted

    Re: Help on how to maintain grill temp

    I have a RJIndo-K and my tophat won't give repeatable positioning unless I

    prop it open at low settings. The whole apparatus is too,er,

    "woogity".

    A former 1/2" wood chisel ground to a long slow wedge does the job nicely.

    I can even mark the chisel face to ensure consistency.

    Another thing,grease buildup at the tophat junction can cause restriction error.

    An occaisional scrape or burnout is a good idea.

    dub(kluge,kluge,kluge)

  17. Burger Meat

    in Beef

    Posted

    Re: Burger Meat

    FM,Sorry for the late reply-

    I curently use a Krups lo-wattage unit. It replaced a super Alfa handcranker.

    I miss that handcranker-it did a far better job since its blades were sharper.

    +1 to parfreezing the ingredients and the metal grinder parts.

    and

    Remember the Prime Directive for All Power Tools:

    Don't Hog It! Slow Down!

    dub(when you grind by hand it makes you hungry twice)

  22. No or little smoke

    in Techniques

    Posted

    Re: No or little smoke

    If the smoking wood flames and blazes,that might inhibit smoke production.

    I don't think that was the case,since you didn't report a temp spike-that usually happens

    when the wood flares up.

    I advocate wrapping the smoking wood in foil and plopping it into lit coals-most of the time

    that is dead center of the firebox. No way the wood will flame up if it's foiled.

    That said,you want thin blue smoke-not billows of gray smoke and certainly not black smoke!

    dub(foil the wood,not the ribs!)

  24. Heat Soaking

    in KK 411

    Posted

    Re: Heat Soaking

    For quick starts on lo-n-slos you can use a chimney starter with about a 1/3 of a full load scattered across a big load of lump. Make sure your damper settings are correct for the low temp so things don't run away.

    A 250 deg fire in a KK will fit in your hands. The extra lit coals will help heat the cooker and then will die off.

    That said,there is no sub for patience and time.

    dub(cooker temp has inertia!)

  25. Chipotles

    in Techniques

    Posted

    Re: Chipotles

    You don't have to smoke jalapenos to utter dryness in order for them to be good.

    I BBQ my peppers for only 8 hrs or so (mesquite smoke,temps less than 100F if possible)

    They're still crunchy after. Makes for good Pimento Cheese Dip!

    dub(see my 'Barbecued Jalapenos' post)

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