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tony b
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Everything posted by tony b
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Won't be doing any KK-ing for the next few days. After an exceedingly mild December, January has hit full force. 8 inches of the white stuff last night and the high temp tomorrow is only going to be MINUS 7F (wind chills in the 25F BELOW ZERO range). Winter's Here!! On the bright side, my Yellow Jackets thumped poor Miss St. on NYE. Enjoyed that one after the heartbreaker to the SemiHoles in the ACC Championship game. High hopes for 2015!!
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Welcome. Don't forget to post pictures of the virgin cook. It's a tradition on this site. Jump right in and start cooking.
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Understand the science, and as a fan of molecular gastronomy, I applaud OTB thinking, but this one's still a "crutch" in my book. Lots of tools in the box to get a good crusted steak that is uniformly rare - sous vide and frozen. Both have worked well for me. Here's a reverse sous vide steak (sear first, then into the bath) that I did back in October. Also back in October, I did the frozen steak cook - straight out of the freezer and onto the grill. I think the frozen steak has almost none of that "well done zone" under the crust and the sous vide one is pretty small, too! I know that Doc's another fan of "roasting" his steaks, so I will try it sometime, just to compare. That's the beauty and the fun of this adventure, trying new things (OTB, baby!!)
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Dude, seriously, I was going to say the exact same thing in yesterday's post! Crazy minds think alike!
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Thanks, but it was all the KK's doing, with an "assist" from the Guru. The only secret to a great pork butt is patience. Let the smoker do its thing. Rubs/injections are secondary.
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You know that you're a hard core addict when you have to bundle up (stocking cap, gloves, and fleece-lined jacket) to get your "fix!"
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Sorry, but I'd rather do it the "old fashioned way." Kind of like adding liquid smoke to a crock pot butt and calling it Q - cheating in my book.
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Killer looking pie. I've never tried to do a deep dish, but might have to give it a go sometime, just for sh!ts&gigles!
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Please explain adding the charcoal to the rub?? As I recall, Tatonka Dust has it, too. I've tried it, don't get the hype.
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Patience is the key to searing scallops. They will release themselves from the pan/grate/whatever if you give them time to develop the crust. Turn them ONCE! Don't futz with them or they'll stick and fall apart. Another killer dinner, Wilberpan!!
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I always season before vacuum sealing for sous vide - steak, pork chops, salmon, whatever. You might want to dust it again after you take it out of the bath before searing. Does 2 things, helps with crust development during the sear, and will help absorb some of the moisture on the surface of the meat, which will promote the Maillard reaction (too much moisture and you just steam the meat = no crust). I also like to save the juice in the vacuum bag for making a nice pan sauce or to deglaze the pan after sauteing mushrooms.
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I call this masterpiece "Butts at Sunrise." Cooked a bone-in butt for NYE. Injected with Butcher's BBQ Pork, rubbed with CYM and Dizzy Dust. Rested overnight in the fridge. Onto the KK, full basket, indirect, w/Guru set to 250F, smoking pot with hickory and apple. Done. IT was bumping 200F. Might have gone a little more, but was pushing kick-off time for the Orange Bowl (Go Jackets!!) The money shot.
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I bought this one at the same time, based upon the killer review it got at Cook's Illustrated. http://www.amazon.com/gp/product/B008M5U1C2/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1 Initially, I wasn't impressed, as it was very light weight (plastic handle). But, now that I've owned it for a month, I have to say that I "get it" from the Cook's review. Crazy sharp and easy to keep sharp with a steel. Just not a "work horse" knife if you have a lot of cutting/chopping to do (the light weight causes hand fatigue, since you're supplying alot of the force). But, for the price, it's a damned good knife, too (still love the one above more).
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Despite the Artic weather, fired up the KK yesterday to do a whole chicken. Love me some roasted bird! Injected with Butcher's Herb and left uncovered overnight in the fridge to tighten up the skin. Brushed with oil and rubbed with S&P mixed with ground garlic and rosemary. Onto the grill (logo shot for Dennis). Used the split basket, cooked on the indirect half vertically @ 325F, rotated 180o every 30 minutes for 1.5 hours. Peach wood for smoke. Finished the last 30 minutes direct side, horizontal (15 minutes on top and bottom). Decent crispy skin. Juicy bird as usual on the KK. I still swear that no grill does poultry better than a ceramic one. Tossed on some asparagus as a side. Brushed with lemon olive oil, sesame oil, salt and sansyo pepper. Supper's Ready
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Hear that! Been a "chile head" most of my adult life, too. But, I think the horticulture has finally gotten the best of me; these new strains are getting just too damned hot (Ghost/Bhut Jolokia).
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Gotcha! We're all "lazy" every once in a while (maybe a bit more often than that - LOL!)
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And Now For Something Completely Prosaic - Part 1
tony b replied to CeramicChef's topic in KK Cooking
De Nada! Happy New Year to you, too! And all the rest of the KK Family! -
And Now For Something Completely Prosaic - Part 1
tony b replied to CeramicChef's topic in KK Cooking
Dammit - it's getting close to suppertime and you're making me seriously hungry! I had planned on polishing off some leftovers from the weekend, but now ... -
Bad news. Went to the ThermoWorks website to check out that temperature alarm unit. That model is discontinued. Looks like they replaced it with this model. http://www.thermoworks.com/products/alarm/dot.html Or, upgrade to the Pro model for a few more ducats. http://www.thermoworks.com/products/alarm/chefalarm.html
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Nice. Hard to find Weller around here anymore after the hipsters latched onto it (previously only the cognoscenti knew it was "baby Pappy.")
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Been there, done that! My episode was caused from the heat off the chimney charcoal starter. Another life lesson learned the hard way!
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Love me some grilled shishito peppers (similar Japanese version to yours). Just got a batch of seed catalogs in the mail over the weekend, and inside the front cover of one, where they put the "what's new" stuff - shishito peppers!! Guess what I'm ordering to plant in the spring?? "Interestingly, the long ones have less heat at the tip, and gain more heat as you work your way towards the stem." That's because that's where the seeds and placenta (that web part the seeds are attached to) are. They contain almost all of the capsaicin in the peppers. Very little is actually in the flesh of the pepper. Love me some pork belly, just about anyway you can cook it. A buddy brought an adobo pork belly to the Christmas party. Couldn't stop eating it. Money shot was right! Please tell me you got those killer looking rib bones and not the dog?
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I use a goose-neck one with a bunch of LED bulbs in it. It clamps on my deck rail right next to the KK. Only problem has become the goose neck is getting sloppy and won't hold its position as well as when it was younger (Insert Viagra joke here!) http://www.amazon.com/Designers-Edge-L-872-24-LED-Barbecue/dp/B001EXRG4K/ref=sr_1_2?ie=UTF8&qid=1419870639&sr=8-2&keywords=flexible+bbq+lamp I also have a headband one from Eddie Bauer that works well, too. Doesn't put out quite as much light as the goose neck, but has the advantage of pointing right where I'm looking. http://www.eddiebauer.com/product/50-lumen-headlamp/82203534/_/A-ebSku_0223534100__82203534_catalog10002_en__US?showProducts=111&backToCat=&previousPage=SRC&tab=&color=100
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Like Dennis, I'm not fully appreciating using the oven for the reverse sear over the KK? Seems energy inefficient to me (my engineering side coming out - LOL!)
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Woof, woof, woof! Love me some bark on my burnt ends - meat candy!! Nice looking ribs, btw!
