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Recent content by G8trwood

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    Travel with a prime rib….

    Well the best laid plans. But still tasty. Got the prime rib on the smoker in the am, all going good. Around 10 we had a huge power surge and the pellet pooper went down. I caught it pretty quick, but it would not come back on. Almost time to travel anyway…. IT was now 108. Double wrapped...
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    Travel with a prime rib….

    Thanks guys
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    Travel with a prime rib….

    Christmas day I am planning on driving 2-1/2 hours for a family dinner. Tough to cook at my Mother’s place so looking for an option. I would Normally smoke the prime rib at 200-225 until an IT of 100. Pull it out to equalize and fire the smoker up to 400+ and then put in to set the outside and...
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    Tonights Sourdough

    Man yours always look perfect. Just bought my first spelt and some Sonoran soft wheat to branch out from King and Bob ;) I seem to have better luck reducing my starter in the feeding to reduce sour, 1:10:10 or less, but it does slow the process. Still a rank amateur.
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    Sourdough Chocolate

    Mmmmmmm
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    Old Country Gravity Fed

    I keep looking at these smokers and the old video with the prototype. They should have made it the size of the prototype. I am sure shipping concerns or tipping came in. Even if they had dropped the shute grate down a bit with a grease recess in the bottom. Who knows. My 10 year old pellet...
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    Three Day Ferment

    Any advantage to where in the process you do the long fermentation? I have been doing a 50% bulk rise then into the fridge for 3 days. Divide, shape, final rise and bake. Qualifier, I have no idea what I am doing ;)
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    Dry brine Turkey breast

    Did a dry brine and a non brined this year. I vastly preferred the unbrined turkey. I am probably in the minority. A bit too salty and I didn’t like the texture change. I quit brining years ago,but figured I would give it a try again. Maybe used to much salt? A bit under a 1/2 cup of diamond...
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    Thermometer - Which is best?

    I have been looking to get a new probe setup and tired of old junk. How do the wireless probes do on longer cooks (or just put them in 1/2 way through). Possibly try some overnight cooks with the pellet grill
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    Cookware

    Just bought an Oxo obsidian pan to try out. I was able to do eggs on it right out of the box. Pretty darn impressive. I don’t use any nonstick pans anymore and moving to smaller and lighter than most of my cast iron. If only it was made here…. My worst carbon pan is one Made something...
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    Blackened Seasoning Recipe

    My old standby has been 1- diamond salt 1- paprika 1/2-1 garlic 1- coarse black pepper 1/2 - white pepper 1/4 - green pepper (sometimes) 1/4- mexican oregano Red pepper to taste. Lately it has been a mic of Chipotle and Chile de Arbol. The ole justin wilson recipe was equal parts salt, red...
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    Trying Jerk style ribs.

    WalkersWood jerk is the real deal and they also have a hot version. First ingredient is Habanero. A good marinade is also Walkerswood, low sodium tamari, grated lime zest, ginger, garlic and lime juice. Really good on wings and thighs. And possibly steak ;)
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    Rye Wheat Sourdough Loaves

    For Rye, I make sure my starter has tripled or use the overnight mash build so half the mix is ready to go. just don’t do like I did last night and leave the bread dough on the counter overnight.. 1000g of starter this am…. We will see how this turns out. Damn old timers kicking in again
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    Rye Sourdough...I have questions

    I have been making my general loaves with 5-10% rye and like it. Don’t really care for any WW in the loaf. Get persnickety in old age. I have been making pumpernickel loaves for my FIL (93) every other week. Tried a traditional german loaf with coffee/tater water, onions in the mash. Pretty...
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    How you know when you're officially OLD.

    Told my sister yesterday that I am officially old as I am enjoying some fleece lined slippers ;)
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