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seanwiley

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Everything posted by seanwiley

  1. Re: Anyone up for a "share" in North Dallas? not this round for me. I still have some, but maybe in the next round....
  2. Re: Anyone up for a "share" in North Dallas? Hey TexasTim, where're you located in North Dallas?
  3. Re: North Dallas Locations? I am next door to you (so to speak) in McKinney. Would be happy to discuss or you can pop over to see it.
  4. Re: What to do in Kuala Lumpor? 15 years? I thought it was right around the corner from you? There is the skywalk between the two towers of course and a couple folks recommended driving around the Putrajaya area which seems interesting (based on Wikipedia anyway). And for some strange reason the wives think there is shopping there somewhere. I'll look for the orchid gardens that Tom suggested too. And finally, if I see a "memorable lady friend" anywhere, I'll think of you......
  5. Dennis, My wife an I will be in your neighborhood for the Formula 1 race weekend after next. Since the qualifying race and the actual race both start at 4:00, I assume I have Saturday and Sunday mornings to do something. So..... if there was one thing you would recommend that someone do in KL, what would it be? (I doubt I have time to get out of the city). Just curious
  6. Re: McKiney, Tx McKinney? So am I. Glad to have someone in the neighborhood
  7. Re: Smoking ducks (again) And yet, people manage to smoke pigs all the time. I must be doing something wrong
  8. I was thinking of making a couple as an alternative to turkey this thanksgiving. I see some of the rotisserie comments, but since I don't have one.... well, I'll start a new thread. My first thought was to tackle it more or less like a chicken but then I started googling around for a few ideas. Here's a couple that I found: http://www.steaks-guide.com/article-pag ... d_grea.htm Marinate in milk? Really? http://bbq.about.com/od/otherpoultryrec ... 90821c.htm Smoked Peking duck http://www.foodnetwork.com/recipes/tea- ... index.html Tea smoked duck http://www.wvtrophyhunters.com/smoked_duck.htm http://www.fearlesskitchen.com/2008/09/ ... ked-d.html One for the big green egg Anyone thought of spatchcocking it? I done chicken very well that way. Other thoughts? I might make a couple using different approaches
  9. seanwiley

    Bacon

    To break up the usual cooking routine, I tried a bacon recipe from Serious Barbecue by Adam Perry Lang. It was outstanding. Basically, you coat the bacon in a mixture of brown sugar, red pepper flakes, black pepper and coriander then smoke over apple wood for 2 hours. It all caramelizes into a kind of bacon candy - sweet, spicy, smokey and bacony all at once.
  10. Done - Kerrville is on the map....
  11. Where in north Texas? I am in McKinney.
  12. i thought about that, particularly after reading the thread about salted steaks. I was also thinking about butter. When people roast a turkey in the overn, don't they baste with butter to get a golden, crispy skin? (I've never done this preferring the fryer or smoker). When the kids are in this summer and I have more people eating, I will have to cook a few simultaneously to test out these ideas.
  13. yeah, probably so. I use the big bob gibson cookbook a lot and he has you using temps of 300 or 325 depending on the recipe, so I have been definitely coming in at lower temps. Ironically, the wife said she wanted the loaf pan chicken tonight and since it kind of steams in the pan with all that apple sauce, I doubt I was going to get crispy skin no matter what. But I'll try different temps maybe in a week or two. Thx
  14. interesting thread. I saw a refrence to salting chicken too. Any idea if that was with the skin on or off? And if skin on, does that change the texture of it?
  15. Think it would help to crank up the heat the last 20 minutes or so. Kind of a reverse sear? or would that not make a meaningful difference? Also, have you seen a significant difference depending on how the skin is treated? i.e. olive oil vs. just a dry rub?
  16. Any tips on keeping chicken skin from getting too rubbery while smoking? I typically don't eat it anyway, but the wife generally does and had prodded me to look out for her needs too.......
  17. I agree. And if you used a vinegar mop when you were cooking then adding just a little bit of that to the skillet will give a nice little zing to it also.
  18. http://comics.com/rubes/2010-02-03/
  19. yeah, I can believe that reality is skewed, both by the TV show as well as by the judges and regional differences. I did happen to see a repeat of the one mentioned originally which included a visit to Big Bob Gibson's. Chris Lilly fixed several things including the lamb chops from his cookbook. I happened to do these a few weeks ago and they were excellent. Can't do them entirely on the Komodo though because you essentially do a sear, then cook, then sear again and you can't get the cooker to change temps fast enough. (See, still one good reason for having my gasser next to the KK) He also did the brisket wrapped scallops which look great, but so far, I haven't had enough brisket left over to try them.
  20. Yeah.... maybe I'm being harsh to say "never", afterall it is a pretty nice steak place, but he was just such a goofball. I was looking forward to seeing him and then bam, he self destructs. Oh well, it was pretty funny
  21. I didn't see the one last night, but I saw one about two weeks ago that included a guy from McKinney TX where I live. Argh. I am so embarrassed. Though funny, he was incredibly arrogant, fell asleep and let his fire go out, burned his chicken, didn't understand the judging rules and ended up 47th out of 47 competitors! I'll never eat at his place again...... I did like the show and Myron from Jack's Old South. I notice that he injects his brisket and does the high temp cooking method discussed here.
  22. Results BTW, i did try the recipe I linked to at the top of the thread. I thought the rub was really good and a nice alternative to the normal ones that are brown sugar based (though I like those too). Mixed feelings on the injection. The ham came out super moist, but since I didn't fix a control ham without the injection, I am not sure how much of this to attribute to the Komodo. Although you couldn't see any injection trails, on some of the bites you would get a burst of the vanilla flavor and maybe some of the rum. Just not what a ham is supposed to taste like. If I were to do this again, I would probably reduce the quantities of those two flavorings. Overall though, the meat got very good reviews.
  23. Results BTW, i did try the recipe I linked to at the top of the thread. I thought the rub was really good and a nice alternative to the normal ones that are brown sugar based (though I like those too). Mixed feelings on the injection. The ham came out super moist, but since I didn't fix a control ham without the injection, I am not sure how much of this to attribute to the Komodo. Although you couldn't see any injection trails, on some of the bites you would get a burst of the vanilla flavor and maybe some of the rum. Just not what a ham is supposed to taste like. If I were to do this again, I would probably reduce the quantities of those two flavorings. Overall though, the meat got very good reviews.
  24. Thanks tucker, Does this change the flavor of the interior of the ham? I am weighing the merits of injection. I like the flavor and texture of ham as is, so i don't really "need" to change it to be happy, on other hand, if I could add something unique via the injection then that would be cool too...
  25. Couple families gtting together this year and since the hostess is already cooking a turkey, I though I would bring a ham. This "Double smoked ham and injection" recipe looks good. http://tvwbb.infopop.cc/eve/forums/a/tp ... 3850093152 Any other suggestions? Hams seem noticeably absent from the forum, perhaps because they don't seem to be a challenge? Anyway.... if no one else has something intriquing, then I'll fire up the one from above next week.
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