bryan

I use an old timey soot rake. As used with coal furnaces in the 50's and earlier.

! How to use juices after sv braising * KK 6/03/2015 bryan Found on stefangourmet.com I don’t like to throw away food and when I’m cooking: I definitely don’t want to throw away any flavor. So when I brown meat, I always deglaze the pan to make a sauce out of the browned bits that have gotten stuck to the bottom of the pan. Until recently I had not figured out how to use the juices that are left in the bag (after cooking something sous-vide. Especially when braising meat for 2-3 days. (there can be a lot of juice and since it obviously has a lot of flavor it bothered me that I didn’t know how to use it) Many sous-vide recipes simply mention “make a sauce from the bag juicesâ€, but don’t tell you how to do this. CON When you heat the juices to make a sauce: The juice will curdle and you get a lot of nasty looking scum. (What stopped me from finding the solution until recently was that I wanted to use all of the juices for a sauce. Unfortunately, that is simply not possible as the proteins in there have only been cooked to 57C/135F, so it is unavoidable that they will curdle if you heat it any further) PRO solution is simple: 1- Remove most of the scum with a slotted spoon as you usually do with scum on a stock. 2- Line a sieve with paper towels (or a cheese cloth) and filter the juices. 3- What is left is pure meat juice with a lot of flavor in it. (perfect for adding to a sauce) It is not a problem that the meat has cooled a little while you were doing all of the above steps. (because now you can brown the meat and then take the meat out and deglaze the pan with the strained juices to make a quick sauce) For a fancier sauce: Sauté chopped garlic with a few thyme sprigs and a bay leaf for a minute in the fat left in the pan. Deglaze the pan with wine. (white wine for white meat, red wine for red meat) Add the strained juices. Let it reduce a bit over medium heat and then strain. (If you like you can make it a bit thicker by whisking in some small pieces of cold butter) I like this site for go to sous vide. Check out his Tenderizing by warm ageing.

It does compliment our Kookers

Reef Outstanding. Where's yours? Show off that grill

Could this be a new toy? http://www.steakchamp.com/en/

I miss seeing all the beautiful colorful Komodo Kamado units all over the web. What we post on site goes every where to be seen Showing cooks done in all the various configurations of a Komodo Kamada is a educational experience. Not to mention all the beautiful colors. Just a thought.

2 good flavors? Can't knock success.

http://www.seriouseats.com/2015/04/how-to-make-gravlax-cured-salmon.html

Jack it up and slide a NEW Komodo Kamitado under it.

MacKenzie -Outstanding. Thanks.

You made a good choice. Mine is here and is now a used tool. Love it. THANKS for the assist.

Have not re-done brisket. (above) This weekend K-Kooking C-Breast Monterey KK 6/02/2015 2 chicken breasts, boneless skinless 1/4 cup mozzarella cheese 1/4 cup Monterey/Cheddar blend cheese (or just cheddar is good!) 4 slices bacon 1/2 teaspoon garlic powder 1/2 teaspoon onion powder BBQ sauce KK Http://thissillygirlslife.com/2014/05/monterey-chicken-copycat-recipe/2/ Before we start grilling: Cut bacon in medium dice and cook it in a skillet over medium low heat until crispy. Set aside. Season chicken breasts with salt, pepper, and the dried spices. Heat grill over high heat for at least 5 minutes. Grease grates, place chicken on grill over medium heat. Let cook until almost done. When chicken has an internal temperature of 150*, baste with BBQ sauce on both sides and continue cooking until it reaches an internal temperature of 165*. (Don't baste the chicken as soon as it hits the grill or else the sugars in the BBQ sauce will burn) When chicken is cooked through: Place half of the bacon on top of each piece. Mix the cheeses together and spread evenly over each piece. Place top of grill down and let the cheese melt, this will only take a couple minutes.

Hope this helps. (Ref is shown) Fattie Miniatures (7 Rcp's-fry) * 6/02/2015 KK * 1-1/2 pounds ground breakfast sausage 1 pound bacon (or 1 strip each) Rub One or more of the filling recipes below Reuben Filling: 1 cup pastrami chopped or torn into small pieces 1 cup Sauer kraut 1 cup Swiss cheese grated 1 cup 1000 Island dressing (use more if desired) Ham and Cheddar: 1 tablespoon ham diced heaping Cheddar cheese cubes (I buy the ones already cubed. You could also use grated) 1 cup Jeff’s barbecue sauce Hawaiian Pulled Pork: 1 cup pulled pork shredded into small pieces 1 cup pineapple crushed 1 cup Jeff’s barbecue sauce Buffalo Chicken: 1 tablespoon diced or shredded chicken heaping 1 cup Jeff’s barbecue sauce 1 cup Frank’s Original Red Hot sauce Cheddar cheese cube optional Asian Pulled Pork: 1 cup pulled pork shredded into small pieces 1 cup Sriracha sauce 1 cup Hellman’s REAL mayonnaise 1 cup Jeff’s barbecue sauce Pizza: 1 cup of pepperoni diced 1 cup of mushrooms diced 1 cup of red onions chopped 1 cup of mozzarella cheese shredded 1 cup of Jeff’s barbecue sauce Surf n’ Turf: 1 tablespoon raw* sirloin chopped into small pieces (or other tender steak), 1 tablespoon very small shrimp (or shrimp cut into small pieces) 1 tablespoon green peppers/onions cooked until al dente (in a frying pan with a little olive oil) 1/2 tablespoon Worcestershire sauce Note: I figure the steak will reach at least medium during the cooking process. If you are worried about it, you can always cook/grill it first. ABT: 1 tablespoon cream cheese softened 1 tablespoon mixed cheese grated (Mexican blend 4 cheese blend, etc.) 1 tablespoon jalapeño cleaned deseeded chopped 1 tablespoon lil’ smokies chopped into small pieces Note: Once your selected fillings are made and ready, set them aside. KK smoking-meat.com/february-27-2014-miniature-smoked-bacon-wrapped-fatty Note: I sometimes use my grinder to make fillings (2" spout) mostly I use the PVC tube. Prepare and Fill the Sausage: Divide 1 pound of sausage into 10 equal sized balls. Flatten a ball of sausage onto your hand forming a boat. Place about a TBS of filling into the boat. Fold ends of boat together and pinch edges to seal. Form into shape by rolling the sausage in your hand. Wrap an entire piece of bacon around the filled sausage. Roll bacon wrapped sausages in a plate of rub. Smoking the Bacon Wrapped Fatties: Place directly on the grate of your smoker Smoke at 225°F to 275°F for about 1 hour. (or until they reach 160F) Serve immediately.

Alas I don't drink any more (but all my friends do) I had to quit. I drank to get drunk. Could not get drunk anymore. Passed out before I got that far.. (so I finally just quit) That and was tired of being the middle man.

CHANGED my handle frm Cook_Shack. Now cook on 12x30 poarch.

Can it be re carbed with a soda maker?

Not a good thing!

Works for me. http://www.foodandwine.com/fwx/food/fwx-labs-video-how-super-chill-beer?xid=NL_FWxNL060215MakeSlushieBeer

On order. Thanks!

What I am enjoying right now. 1 pound candy corn 1 pound jar peanut butter (I use Peter Pan Honey Roasted) 1 pound package chocolate candy coating Parchment Waxed paper Melt candy corn in microwave on high 1 minute: Stir and continue cooking in 15 sec intervals til melted: (stirring after each interval) Add peanut butter: Mix and spread in 8x8 pan lined with parchment. Cool Completely. Cut into pieces: Dip in melted chocolate candy coating. (110*) Lay on waxed paper to set.Melt candy corn in microwave on high 1 minute: Stir and continue cooking in 15 sec intervals til melted: (stirring after each interval) Add peanut butter: Mix and spread in 8x8 pan lined with parchment. Cool Completely. Cut into pieces: Dip in melted chocolate candy coating. (110*) Lay on waxed paper to set. Note: Made mine 3/4x1x1/2 inch

I'll go shoping today.

Thanks skreef. One fast lunch.

Copycat pic, but I tried. Thanks. Never to your quality but still good eats. I feel better doing show and tell.

chef - "I have a major league spatula - a Mundial - that has a lot of heft for smashing burgers, and a knife edge for scraping" What size do you recommend?

ckreef - you are welcome. I now use camarelized onions and not as shown. I'll get this picture thing worked out. Just takes me time. (coming down the other side of the hill)