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tony b

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Everything posted by tony b

  1. @ckreef - can't wait to see what new toy you've acquired!
  2. Never gotten a reservation there = booked months in advance. Pequod ain't joking, be prepared to drop many Franklins per person on the full tasting dinner, plus your wine tab.
  3. The velvet potatoes at the French Laundry use an insane amount of butter! And definitely run them through a ricer/food mill/chinois. Don't be shy with the butter - you'll be rewarded with amazing mash potatoes that you would never dream of drowning in gravy!
  4. tony b

    Top Sirloin Roast

    Best part of making mashed potatoes sous vide is that you're cooking the spuds in butter and milk/cream, with a bit of seasoning, instead of water that you dump out. Pretty much the only way I make mashed potatoes anymore. Only downside is the length of time it takes, so you have to plan ahead.
  5. I've done a few Peking Ducks, but that takes days of prep - involving multiple steps and you're still not guaranteed of getting the crispy skin that's sought after. For a simpler duck roast - go rotisserie, prick the skin all over to help render the fat out & slip your hand under the skin to separate it from the meat, use the basket splitter with the coals in the back and a deep drip pan on the front half to catch all the fat that will drip out! Cherry wood chunks and shoot for at least 375F dome. Duck, unlike chicken, should be served on the rarer side, or it will get tough.
  6. We skated - the storm that they predicted for us today (5" - 8" of new snow) went south of us - woo, hoo!! Not complaining one single bit!
  7. We had a nice break in the weather this weekend - highs in the 50s! Just a teaser for Spring though, more cold and snow on the way this week. Took advantage and grill up a nice steak dinner. A nice piece of pichana, rubbed with a mix of coffee/chile based rubs, direct on the lower grate with chunks of mesquite and post oak. Simple baked potato, sautéed mushrooms & shallots, with a nice side salad.
  8. Indeed. Only probe of its kind out there. That's the single reason that I backed their Kickstarter campaign.
  9. Thanks, Jon, but you can skip me this go around, as I'm set for a while from that last care package! THANKS!
  10. With that burner setup, ckreef, you're all set to learn to homebrew!
  11. Simple tricks for keeping spices fresh. When I buy the larger containers that I know will take me a while to go through, I usually break it down into 3 or 4 smaller packs and vacuum seal them. I'll try and remember your trick for the smaller ones.
  12. @Aussie Ora - must have been rib day, as I took advantage of a "warm" day here (it was 37F) and tossed on a rack. Indirect, 275F with the Guru, smoker pot loaded with hickory and apple chunks. Rubbed with mustard and Sucklebusters 1836. I slathered the middle with some Dinosaur Slather Sauce about 30 mins before they came off. Needed to practice may ravioli making, as I hadn't done it in a while, and will be cranking out about 300 of these puppies for a fundraiser dinner at the end of the month. Fillings were a spinach and cream cheese, and 4 cheese blend (ricotta, mascarpone, red pepper Boursin and parm). Came out nice and held up during the cooking. Froze the leftovers for another day. Fingers crossed that I can do this again in a week, but 6 batches of 48, not one!! Sorry, no plated pics, as my plating was seriously sloppy, between the rib sauce and arrabbiata pasta sauce. But, it was tasty, nonetheless!
  13. Simple trick - before you put on your mustard/spices/rub, look at which way the grain is running on the point and the flat. You can either slice a small piece off as your "starter guide" once it's cooked, or just stick a toothpick in perpendicular to the grain and go with that guide once it's done (the end of the toothpick will likely char off, but there should still be some left inside the meat that you can ease out for your guide.)
  14. When is it ever "too cold outside" in San Diego???
  15. @ZooBeeQ - Only one suggestion - bail on the stone deflector. It's not needed with the drip tray and it will severely slow down your initial heatup. Almost no one on here uses it anymore, including Dennis. If you have time for a small project, consider making the Syzygies smoker pot out of a cast iron Dutch oven. Works great on long cooks, prolongs your smoke generation and by forcing the smoke down into the fire, cleans it up nice (burns up some of the nasty volatiles). I plan to use mine on a rib cook this afternoon. It's warmed up to almost 35F here!
  16. They were a pretty popular accessory on the old POSK site (one of the few things that RJ got right). I never owned one, but I could see them being used on certain cooks/cold smokes.
  17. Isn't it listed on the spec sheet on the main website??
  18. tony b

    Kewl

    Excellent. His voice reminds me a lot of Sting's.
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