Toggle sidebar

Recent content by gkas

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. G

    Need to replace my hot gloves

    I just picked up a pair of the Hey Grill Hey Pitmaster Gloves. Just got them today. They look great. Their sizing chart does run small. I have a pair of the big gauntlet-style gloves that I use a lot, but I wanted a pair that has more dexterity. I looked on Amazon for this style, but they're all...
  2. G

    Bacon slicer

    I have a box of 5"x5" of parchment that I use to stack burgers, etc. I kinda guide the slices onto this paper. after it gets full, I remove it, then repeat.
  3. G

    Question on kitchen aid mixers

    I've replaced the speed sensor in mine, and it's pretty easy. Most of the repair parts places online have example videos. It's a small circuit board and pretty easy. Cheaper than a new one. Look up the serial/model numbers to get the correct part.
  4. G

    Thickening my favorite vinegar mop/dip recipe?

    You might try Xanthan Gum. It's in powder form. I use it for thickening dressings, thickening smoothies, and a few other things. It would probably work well on a vinegar sauce. Not only does it thicken, it keeps liquids from separating. That's why I add a touch to Italian dressing.
  5. G

    Smoke WiFi Gateway is on sale

    I have NEVER seen a real Thermoworks product in a store. Just a lot of look-alikes.
  6. G

    Venison Brisket Poached in Oil

    190 is pretty high for a souse vide. The meat would also get cooked to that temp. Isn't venison to be cooked med-rare? You can easily cook the whole piece to 135°, then sear it off in hot cast iron. I've heard of folks even cooling the meat after sous vide, then searing. This will keep the sear...
  7. G

    Venison Brisket Poached in Oil

    I don't cook venison, but I have a suggestion. Have you tried cooking Sous Vide? You vac seal it in a pouch, then cook it in a temp controlled water bath. Tough meats can be cooked @ 135° no problem. Lots of folks pre-smoke, then sous vide.
See more
Top Bottom
Back
Clicky