qundoy

Re: Beer Can Chicken Anxiety spatchcock the bird and cook direct 350

Re: a lamb cut i have never seen before cooked the lamb breast yesterday, low and slow for about 5.5 hours. on saturday i trimmed about a pound of fat from the breasts, smathered them with grey poupon mustard,salt pepper. The breast looked and smelled very tasty when i pulled them off, i trimmed a bit more fat from them and slid a long carving knife under the meat at the bones. flipped this filleted piece of meat over and trimmed a ton more fat off. ended up with a thin piece of meat that was very tasty. If you get the opportunity to purchase and cook this cut of lamb PASS IT UP, spend the money on a nice leg or a couple of racks. not worth the work for what you will end up with.

Re: a lamb cut i have never seen before The racks have thawed and my 10 dollar investment isnt looking so good right now. not sure what to do with these as there is an abundance of fat. these may be a better canidate for browning in a dutch oven and roasting down with potatoes, onions carrots after a lot of the fat is cut back,

Re: a lamb cut i have never seen before They look a bit like a pork belly, should detonate well and make an excellent sandwich

received a sale flyer at a local hispanic grocery advertising lamb breasts. i couldnt stand not knowing more and went during lunch aand bought a package. as is typical of the hispanic groceries here the meat market is always fresh with good quality, the cuts are a bit different than you will find in your local kroger,tom thumb etc. I dont have a clue how to cook these, at this time there appears to be 3 racks all frozen together. the bones in the rack that i can see are a lot larger than what you would get on a traditional rack of lamb. I am leaning to the low and slow. I will know more once they defrost.

Re: Rubs with dub and larry, find one online and tweek to taste

Re: 8" to 6" Roti Cradle Reducer Nice. i only bought the 8" roti basket thinking that if will fit in a 6" it will fit in the 8. I have on several occasions thought that what i needed was an extra clamp arm with longer wider tines that had a bit more radius to it that would clamp a smaller chicken or game hen.

Re: Burger Meat just an akward height, if you drop the sausage while stuffing it lands on the work surface and reels the casing off the tube. so you stop the process and reload the casing while hanging on to the sausage. the last time i made any it was in the 3/4 inch casings, 1 casing made a sausage approx 7 ft long. I dont make it often so i have been purchasing the casings at the local butcher shop, it cost a bit more than ordering from the sausage supply but i dont need 100 casings.

Re: Burger Meat FM, i have the grinder and sausage stuffer for my KA. i have been pleased with the grinder, it grinds more volume than i was expecting it to do. the plates, blades, auger, all come apart for cleaning. The sausage stuffer works.... I dont like the stuffing tube being approx a foot off the work surface it makes stuffing a bit of a juggling act while holding up the sausage and loading the small tray. I have bought a cheap manual stuffer from harbor freight, it works but not very smoothly, i need to upgrade.

Stuffed Zucchini 2 Zucchini split lengthwise 1 medium tomato peeled and chopped chopped onion basil and oregano fresh ground pepper Mozzarella cheese mix tomato,onion,basil, oregano and pepper in small bowl, set aside split Zucchini lengthwise, using a spoon scoop out the seeds to creat a boat Fill the Zucchini with the tomato mixture and top with the cheese. cook on the grill for approx 10-15 minutes until the cheese melts and the zucchini starts to soften.

Re: Jubilee slow roast pork shoulder looks tasty, lets see the finished pics

Re: St. Louis Spare and Burnt End Cook VIDEO ribs look great, Larry i have enjoyed your posts and the cardamom coffee brisket is excellent, but burnt ends with sweet baby rays that you added honey to...too sweet for me.

Re: High temp fast brisket brisket was very good. i had put a coffee cardamom rub on the night before and with the foiling i did not get the bark i am used to, the bark was nice but after foiling was a little err...soft, mushy cant come up with the correct descriptive word here. Maybe i shouldnt expect a good bark when foiling (input on this welcome). Larry i had said this was just a flat but is was a packer.

Re: High temp fast brisket just a flat, its on now, the Kooker is settled in at 280 for the smoke phase.

Re: High temp fast brisket doing my first high temp brisket today. im a bit anxious about it, its almost 11 am and i havent even started the kooker. This is a small brisket just shy of 7 lbs, i have been smoking briskets since i was a kid and not having it on the grill for extended hours is a new experience. I feel confident it will come out very nice after reading thru the post. i will let you know how it comes out and post pics.

Re: tortuga nice pics doc, the cacti in bloom are always a favorite of mine. i did enter a vote for you, good luck in the contest

Re: an aPORKOlyptic weekend the pork belly came out very nice, cooked it indirect with a drip pan at 250, this was about 4 1/2 lbs and cooked quicker than i had anticipated. the quicker cooking was not a problem since i was planning on slicing, saucing and finishing off on a hot direct fire. i used a slightly sweetened chile sauce for the glaze. I am not real big on overly sweet bbq sauces so i started working on a chile based sauce about a month ago, you will want to tweak to your liking and this recipe is definetly not set in stone 6 cascabel and 2 anch dried chiles, stems and seeds removed 1/2 cup onion 2-3 tsps garlic, i just open the jar and rake some out with my finger 1can chicken stock add the above to sauce pan and simer covered untill the onion is soft, let cool and puree. return to the sauce pan. add 1 small lemon wedge 1/2 cup polincia sugar, brown sugar will work 1/4 cup worchister (sic) 1/2 cup cider vinegar a healthy squirt of mustard reheat to mix the above, adjust sweetness and vinegar to taste, remove lemon and strain thru a sieve

Re: an aPORKOlyptic weekend The game was great Rangers over the white sox 3-2. The ribs were excellent. ] my first pork belly, and i must say they are a bit difficult to handle, the rind is a bit of work to fillet off with out taking to much of the fat with it. I used my 8 inch fillet knife, next time i may try my 3 inch flexible blade paring knife for a little more control along the back of the rind. i had posted earlier that the rub included 5 spice, that didnt happen when i found the bottle i had with just dust in the bottom. i went with basic rub, kosher salt, brown sugar, garlic, onion, cayenne, 1 cup beer and 1 cup cider vinegar. will post pics later.

opening day of baseball in north texas, this is a national holiday here at our house. 2 racks of ribs on now, kooker holding steady at 240ish, tomorrow porkbelly sandwiches, and of course an easter ham(inlaws handling the ham) The pork belly will be rubbed, soaked in brown sugar, salt, chineese 5 spice, crushed red pepper, cider vinegar.

Re: Soon to be a new KK owner... YAY!!! congrats on the purchase, you will enjoy it Before calling a crane company try a sign company, I use them quite a bit to lift A/C roof top units much cheaper than a crane company

Re: tortuga Doc, wow your talking photography over my head and pocketbook, this was taken from about 5-6 ft away with a olympus 850 sw, 8 megapixel, I just felt fortunate to have the opportunity to enjoy the morning with one of gods beautiful creatures, the water there is the best i have ever seen

Just returned from the Caymans and was snorkling with this turtle several mornings. the remoras are about 2 foot long.

Re: Lamb racks OOOOH, those look great

Re: Everyday Misc Cooking Photos w/ details bread and pizza

Re: Anybody seen these in the store? I came across these at Academy sports a couple of months ago, i dont remember the price. I played with it a bit, i do remember the lid seemed very loose with a lot of side to side wiggle.