mguerra

Re: Rye Whiskey Recommendations Tony, where is local?

Re: pork butt and ribs Same as the first, bronze metallic. 23"

Re: Pressure Cookers I did my first pressure cooking today between patients. Since 1:00 PM Central I have cooked a big pot of Mexican rice; total time with prep 17 minutes. And a pot of Creole chicken thighs cooking now, prep time about 8 minutes and cooking for about 20. After reading a number of Amazon reviews, I just randomly picked the Secura 6 in one. I would have just as readily have picked Nesco, or Instant Pot. This has a stainless pot which I slightly prefer in lieu of a non-stick. But Secura does offer a non-stick pot as an accessory. I think this will be a super cool cooking method to add to our arsenal of tools! Combined with the Vacmaster sealer we may be eating out a LOT less. Like a number of other electric pressure cookers, this one is also a rice cooker and a slow cooker. I used the rice cooker function for the Mexican rice. A very nifty little gadget.

Re: pork butt and ribs Yeah, secret second.

Re: pork butt and ribs I suggest NOT! We have discussed it before and several of us have done it, probably not a good idea. There is no need to do it anyway. Dennis will undoubtedly chime in on this one. Don't do it unless he gives you the OK.

Re: Moving a 19....suggestions please http://www.nakedwhiz.com/productreviews ... idrem8.jpg Take the lid off, remove everything from inside, if you do as in the photo above, PAD the 2x4's! One guy had a thread in here, with photos, of how he rigged a ramp and maybe some rope pulling apparatus, to get his KK up in a mini van. If somebody can find it, please post it for this guy. If you can get a truck with a lift gate, you have it made. Just carry the KK on to the lift gate with the 2x4's, load it up, and off you go.

Re: pork butt and ribs That is a brand new cooker and that bacon smoking session was its inaugural cook!

Re: Tri tip and tri tip sandwhich I like that photo of the lightning. Those are hard to capture.

Re: pork butt and ribs Making bacon is ridiculously simple. It takes a few minutes to mix up the cure, which is basically salt and sugar plus a few other options. Slather it on the pork belly and stick it in a ziplock bag. Put it in the fridge. Flip it daily for a week. Take it out, rinse it off, air dry it for a day in the fridge. Smoke it.

Re: Everyday Misc Cooking Photos w/ details Elgin is absolutely one of THE barbecue destinations in Texas, if not the entire country.

Re: pork butt and ribs n67428 n67429 n67430 evidence of home cured, home smoked bacon!

Re: pork butt and ribs The four chunks of maple cured pork belly just went on an apple wood fire moments ago. The hams are on their last day of cure and I will smoke them this week. 4H pigs, it's the way to go!

Re: Pulled Pork Chili Dragon's Breath Chili. Yeah, it's a winner.

Re: Everyday Misc Cooking Photos w/ details I drove from San Antonio to Houston and back this weekend. There are several big name Texas BBQ joints between here and there. It occurs to me we do brisket as good or better on our KK's, once we get our technique down. 56's photo supports that, no? BTW, for those who are willing to use your first name, please do. I do understand some folks would rather not.

Re: Is the Benzomatic JT850 the best? I like a MAPP torch to start a small amount of charcoal fast for a low and slow. A charcoal chimney will get a big fire raging for grilling in 6 to 8 minutes. I have not tried the weed burner, but it seems like it would be the most fun.

Re: Pressure Cookers It occurs to me that I have enough time, at odd intervals, between patients, to prep and cook at work, with a pressure cooker. It could drastically reduce the amount of take out we consume during the work week. I look forward to trying this. BTW, that guacamole that I vacuum packed is still bright green and tasty. We are going to Houston this weekend so I roasted and ground some nice Sumatra/ Ethiopia and vac packed it for use in the hotel. This will be WAY better than those nasty hotel pods. The vac packer is the bomb!

Re: Steam for Bread I work from the nose up... Not much probing.

We have talked some about sous vide. Is anyone here enthusiastic about using pressure cookers? I'm researching it a little to see if it is worth adding to our kitchen.

Re: Steam for Bread OK, Syz, I think Dennis is asking you what is the meaning of the term "oven spring". The little hole for your thermometer probe wires has been called the "Polder tube" because there is a popular brand of thermometer named Polder. I suggest we drop that term and call the little hole something else. Like "thermometer port". "Probe hole" conjures up odd notions...

Re: Best vacuum packer? (FoodSaver alternatives?) The VP 112 is a counter space hog for sure. I may put mine on a rolling kitchen cart and stash it in the dining room between uses. It's not as massively heavy as some chamber machines, you can carry it, or roll it. The thing is 24 " deep so it's bulky. I will try it for travel packing and see how it compresses down say, a sweater.

Re: Best vacuum packer? (FoodSaver alternatives?) The guac is still bright green. By the way, my recipe for guacamole is very simple: avocado, salt, garlic powder. If you put all sorts of other stuff in your guac, try this recipe once. The key to the flavor is the level of avocado ripeness; I like them just before they are too far gone. Or slightly less. Definitely softer and not harder. Nice tip on the ammo. BTW, Saturday I looked at an H and K compact .45, it felt SO good in hand. I don't really need another .45, but that little item is tempting.

Re: Best vacuum packer? (FoodSaver alternatives?) Per Cookshack, I got a Vacmaster. VP112 chamber unit. One cool feature is the ability to vac seal the special containers. I'm giving it a real test. I made a big batch of guacamole and sealed it up in the 0.5 L container. If it doesn't turn black, I know I found a winner!

Re: Pulled Pork Chili I have a pot of DBC just about finished right now. Ya'll talking about it got me fired up to try it. No beans. We used spicy venison pan sausage and pulled pork for the meat. Report to follow.

Re: Got Married, KK Front and Center! Way to go Larry. And I say that through the superficial man point of view, if you take my meaning.

Re: Rib Eye Steaks Luscious. Nice photography.