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  1. bakerman

    Whirling Tom for Easter

    I said I was going to spin a turkey, and I did. A bit late on the post, but that's my fault. Dry brined for 2 days after a 3 day thaw. Stuffed with apples and onions. Put on the spit at 450-425 degrees for 3 hours. Best, absolutely the very best turkey I have ever eaten in 66 years of my life...
  2. bakerman

    Daughters CI cook!

    Man I love my kids, but cooking and cleaning are kryptonite to both of them. Last time either one made dinner was 15 years ago for a class project,(pancakes).
  3. bakerman

    KFC - Korean Fried Chicken

    That gochujang is money. Love that stuff. I use it for glazes on chicken thighs vortexed. Yumm
  4. bakerman

    "Dry Brining" for Butts?

    I have been dry brining steaks, turkeys, and chickens for about 5 years. I cannot afford steaks right now, but I do have a turkey thawing. I plan on dry brining it the night before I put it on the spit. I will report the outcome after this weekend. The last time I dry brined a turkey it was...
  5. bakerman

    New Weber Kettle

    Congrats to your wife. She's a keeper. I also got my Weber on my birthday,last year. I have yet to get a bad meal off it. You will love it. Plus one on the Vortex.
  6. bakerman

    A Day Late ?

    Good Job. Loved the "nothing" one.
  7. bakerman

    Fast food pricing

    I used to abhor FF. I haven't eaten McD's in 15 years ( Super size Me did that). Haven't had a Subway for over 20 years, and KFC was awful to begin with. Now with 6 people to feed everyday, we will get FF once or twice a week. I prefer Chickfila. At least it's real chicken. I just don't look at...
  8. bakerman

    What's your favorite off-the-shelf/store-bought barbecue sauce?

    I buy SBR for the wife. She likes it sweet. I make my own and she will sometimes mix that with SBR's. I used to buy Krafts, but they don't keep the one I like in stock. My own sauce is sourced from Lee Anne Whippin's "Dixie Chicks" BBQ. She has a mustard based mop sauce too, but I don't mop. I...
  9. bakerman

    Spices for South American/Tex-Mex dishes.

    I was going to try and make my own mole once. I saw the ingredients and took a pass. Most of the seasonings are not available to me in Maryland. I buy a jar of mole from the grocery store, it's okay. I can't make everything from scratch I guess.
  10. bakerman

    For the love of god make it stop

    I currently have 6 mouths to feed. Both of my grown children live with me (plus daughters boyfriend). My Mother-in -Law moved in 2 years ago. I went to the grocery store yesterday. Final tab was $327.00. I only bought 2 little pieces of meat. The rest was normal grocery stuff. Before they moved...
  11. bakerman

    Moose 3-Ways (lots of pics)

    Never had Moose before. This post (and pictures) has me wanting it. Looks delicious, especially the Wellington's. The Iron Duke would be proud.
  12. bakerman

    Pocket knife suggestions

    When I was 8 years old , my grandfather handed me an old Barlow single blade. He said," always keep a knife and a handkerchief in your pocket". I have followed this advise since that day. Masculine toxicity by today's standard.
  13. bakerman

    Pocket knife suggestions

    My favorite pocket knife was confiscated at a Capitals game 3 years ago. I picked it up at a Flea Market for $20. Handmade and kept a great edge. Gone forever now. In my pocket right now is a Buck 379 pocket knife. Kinda small, but I carry it everywhere. If I'm going somewhere dicey I have a...
  14. bakerman

    What are your tips and tricks for making bread???

    I haven't tossed it yet. But I want to see the difference in the bread using brand new vs. 3 month old in the fridge. FWIW I always proof mine with a tsp. of sugar and 100 degree H2O. Gonna try the bottled water next see if there is a difference.
  15. bakerman

    What are your tips and tricks for making bread???

    I was keeping my yeast in the fridge. I bought some new and I will keep it in the freezer after I open it. I guess the fridge yeast is going to the garbage. Thanks for the tip. BTW this weekend I am attempting Pumpernickle bread. Can't wait to see what happens.
  16. bakerman

    What are your tips and tricks for making bread???

    Great timing on this thread. I just recently got a huge French oven. So far I have baked 2 loaves of bread. They were okay, but tasted like the OP said. Flour and water. I will try some of these helpful hints and see what the outcome is. I have to see if I can source some malted flour too...
  17. bakerman

    Door won’t close

    Stove gasket is what I did. Sealed it up okay. Then bungie cords to keep it tighter. Eventually ditched it for a WSM22.5.
  18. bakerman

    Weber Kettle 22" ?

    I got the 22 with the ash catcher last Spring. I have yet to have a bad meal off it. The Vortex? Must have IMO. Wings, thighs cook to perfection every time. Save on fuel and crispy skin. What's not to love? Oh and the ash catching bucket is a great idea. Best grill I have ever had. I used to own...
  19. bakerman

    Last nights tri tip

    Smoked 2 TT's just this Saturday. Your's looks great.
  20. bakerman

    Favorite widely available bourbon or whiskey

    Truth! A good friend of mine died just Wednesday of this week. Tomorrow is not promised. Rather lousy week, my friend, Raquel Welch, Ovi's Dad all on the same day. Guess I will have a wee dram tonight in honor of their shade.
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