Recent content by 1MoreFord
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Carb Friendly Charro Beans using Black Soy Beans
Based on what I found at King Arthur I'm thinking it's discontinued. Oh well, thanks to your link I see it's a sweet cake recipe anyway.:emoji_disappointed: -
Carb Friendly Charro Beans using Black Soy Beans
Where are you finding this mix? I did a web search and found a link to take me to the King Arthur site where it says sold out. There is also a link there to go to the product page and when I clicked that it said page not found.:emoji_confused: -
Filipino Barbeque Chicken
Down in the comments of your posted video I found his online source for Saba Bananas. They also sell the Filipino banana ketchup for cheap. LOTS of other Asian/Filipino stuff there too! https://www.sayweee.com/en/search/banana%20ketchup?keyword=banana%20ketchup&trigger_type=search_active -
Carb Friendly Charro Beans using Black Soy Beans
@tallbm, where are you buying dry black soybeans? TIA -
A little guidance, please
Since you are the first to say something like this I chose to quote you. Not anything against you or others who are unfamiliar with these finickie cookers. The Akorn's are Not like Weber Kettles. I wish they did control like a Weber Kettle. You have to run these with the top control almost...- 1MoreFord
- Post #6
- Forum: General Discussion
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Talk, to, me about Insta pots, please.
Very true but it should be mentioned, so all know, that Presto makes pressure cookers from 4 to 8 quarts in either S.S. or Aluminum. Do have to mess with the gaskets but that isn't too hard and worth it if you prefer cooking on your stove rather than your counter space.- 1MoreFord
- Post #55
- Forum: General Discussion
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Would something like this work as a kamado type grill
Steel, by itself, is not really an insulator and the thickness doesn't really affect efficiency. The thicker it is causes its mass and heat retention to level out the fluctuations in temps. Heavy gauge steel can even cost you fuel when you factor in the fuel needed to warm it up. If you want...- 1MoreFord
- Post #6
- Forum: Other Builds
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Would something like this work as a kamado type grill
Instead of thinking of your build as a Kamado style cooker, you might look to a Weber Smokey Mountain as your inspiration. 18" WSM's are not fuel hogs but 22" ones do burn a bit more fuel than the 18". IMO, being made of ceramic is not the magic of Kamados. Verticals, in general, seem to be...- 1MoreFord
- Post #2
- Forum: Other Builds
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What went wrong?
Speaking of dry wood. Oak and hickory will turn somewhat grey and weathered on the ends, even in a stack. Most others probably will too but I've only had oak and hickory. The sticks will also show cracks, aka checks, on the ends. When you take 2 sticks and bang them together you should hear... -
What is the best pellet grill for smoking salmon?
I'm going to repeat the advice that it's hard to find a pellet grill that cooks at low temps. Some don't advertise temps as low as you want and some that do won't Reliably cook that low due to flameouts. I have an earlier version Camp Chef, advertised to cook at 160°F, that won't cook that low... -
What went wrong?
Late to the party. Have to side with the undercooked crowd. Robert, I may have missed it but don't recalling seeing it mentioned or asked, so, what type of ribs are you cooking? I mean, there are (full) spares, KC style, St. Louis style, Loin Backs, and Baby Backs. They all cook a bit... -
What went wrong?
From the looks of the url, we may not have authorization to view the photo. -
Carver Ham Steaks ~ With Second Smoke
I like to take a ham steak and season with molasses thinned with bourbon or dark rum. Then grill well above the heat source or mostly indirect to avoid burning the sugars followed by a finish closely over direct heat to get a bit of char. -
Thanksgiving How To Spatchcock a Turkey
While discussing spatchcock poultry, don't forget the latest version, aka frog style.- 1MoreFord
- Post #12
- Forum: Thanksgiving Central
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Back Ribs, Hominy and Green Chillies
Oughta give it a try. Nice change from whole kernel corn. Season with the usual suspects along with some bacon grease and bacon bits or a little ham. Of course it's an integral part of Pozole too. Good in many soups for that matter.
