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Everything posted by tony b
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I have actually stabbed myself - yet, but usually find a way to slice a finger - typically on the tine NEXT to the one that I'm trying to insert into the meat. I should probably look into getting another one of those gloves myself. I have no idea what happened to my old one?
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Smoked duck with roasted carrots and sweet potatoes.
tony b replied to sfdrew28's topic in KK Cooking
Not complicated, just drawn out over several days. I just follow Wilburpan's classic method on here. The biggest challenge for me in the past was how to blow air under the skin to separate it from the body. Then I read some online posts to use one of those air pumps used to inflate air mattresses. I got this one on Amazon and it worked like a charm! https://smile.amazon.com/gp/product/B000FE9CGE What I'm looking forward to the most this time around is being able to do it on the rotisserie. I didn't have it the last time I did a duck (it's been a while!) If the weather cooperates, I'll take pics on the grill, but will definitely take some of the process, too. -
Rockin' it, MacKenzie!
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One thing that I hope you figured out right away - OctoFork tines are damn sharp! Never a problem skewering anything with them, including my fingers! I have learned to be very careful so as not to slice a finger pushing meat onto the tines.
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Smoked duck with roasted carrots and sweet potatoes.
tony b replied to sfdrew28's topic in KK Cooking
Just bought one. It's destined for Peking Duck on New Years Day! -
Just that we're seriously hip is all!
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Love her name - it fits her!
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Me, too. I use Ruhlman's recipe; but this last batch, I swapped out the juniper berries for the PC. I liked it. http://blog.ruhlman.com/2010/10/home-cured-bacon-2/
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Awesome looking bird!!!
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Gorgeous looking bacon, MacKenzie! Did you experiment with any Purple Crack in the brine or rub?
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Yeah, really windy days do funny things with both the smoker and the KK.
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It was nice here today - 51F, but we'll see the deep freeze for Christmas - highs in the teens and lows in the single digits! Maybe some snow on Thursday night? We have seen only one light dusting so far this season.
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Play a part - seriously!?! YOU are the sole reason we're all addicted now!
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To be quite honest, I've struggled with keeping the chips lit in mine, too! Dennis suggested lighting a medium sized chunk of lump and putting it in the middle of the stack of chips. It works OK, but I still have had times when it goes out later in a longer smoking session. I've started mixing the wood chips with the pellets that they use in the pellet smokers. It seems to work a bit better, so give that a try.
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I get almost all of my smoking woods from Fruita Woods. I get their regular chunks for the smoker pot. I use their chips in the cold smoker and I've done the larger splits of red oak for doing Santa Maria style tri-tip roasts directly on the fire. Their stuff is top shelf! https://www.fruitawoodchunks.com/shop?olsFocus=false&olsPage=products
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Thanks, Bruce! I do it as a side project every year just for the fun of it. I love hot sauces and have dozens in my pantry and probably have tried hundreds over the years. It's hard to beat some of what's out there and I don't have any thoughts/aspirations of trying my hand at producing one commercially.
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Yeah, you need to hollow them out. You can go either route - core them and stuff them like a tube; or, split them down the middle, clean them out and fill them like a canoe. Jalapenos are funny - you can't judge the heat of them externally by any reliable method that I know. You can do a batch of ABTs and most of them will have a nice level of heat and then you get one that takes the top of your head off! Sort of a griller's Russian roulette! If you really don't like a spicy pepper, you can always make them with Poblanos. You just need to double the batch size of the filling to account for the larger pepper.
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Open the lid on the KK and see what kind of smoke you're seeing inside. If it's not much, the tube into the KK could be a bit plugged, forcing smoke out the side holes. You will see some smoke leak out, but it shouldn't be a lot.
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Serious eats, Keith! Nice use of the PC, too!
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Yes, they were whole. With the dark color of the beer to start with, you really can't see whether the PC imparted any color or not. Based upon cooking with them, I know that it did, but it will be hard to see in this particular beer. Same was true in the 2 previous beers that I used them in, as both had purple fruit in them - blackberries and blueberries.
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Great Pizza, MacKenzie!