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Question on Stand Mixers
Thanks for all the help. I'm thinking teh 600 professional should do all I need and more. it's biggest use will probably be pizza dough for the "kettle Grill" wood fired attachment on my Weber. I'll probably go the refurb route to keep the cost down. for $33 i could get a sqaure trade 4 year...- mrad
- Post #24
- Forum: Slicers, Grinders, Tools, Equipment
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Question on Stand Mixers
My only concern after reading some of the reviews and questions on amazon is the durability when mixing dough. One customer said "great mixer, just expect to replace the if mixing a lot of dough" . He said his wifes sent out and when they called kitchen aid, he was told not to mix dough longer...- mrad
- Post #18
- Forum: Slicers, Grinders, Tools, Equipment
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Question on Stand Mixers
would that be the same as this one on amazon? It's $329 in gray they also have it refurbished for $215- mrad
- Post #16
- Forum: Slicers, Grinders, Tools, Equipment
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Question on Stand Mixers
Thanks for the advice on using craigslist. found several in $100 to $175 range including one about two mile from me. Next question: Are all kitchen aid mixers high quality, or do they make lower end units to match price points with the off brands?- mrad
- Post #7
- Forum: Slicers, Grinders, Tools, Equipment
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Question on Stand Mixers
First off, sorry if this is the wrong forum. I am looking for a stand mixer but don't really want to spend $280 or more for a kitchen aid. Are any of the less expensive brands reliable? I found this one on ebay with a 2 year warranty- mrad
- Thread
- Replies: 40
- Forum: Slicers, Grinders, Tools, Equipment
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Question on 36" Griddles for those that have one
I know there is a current thread on 36" griddles, but I have a couple of specific questions as I plan on purchasing one of these in the near future. 1. Is the quality of the Blackstone and Camp Chef similar? The camp chef appears be more expensive. 2. What are/did you pay for your griddle...- mrad
- Thread
- Replies: 1
- Forum: Slicers, Grinders, Tools, Equipment
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Brisket burgers
The griddle wasn’t mine, but I think I will be purchasing one soon. Extremely convienent and no grease mess in the house -
Brisket burgers
It was a prime packer from Costco I ground the flat and point and used all the fat on the brisket. I tried to trim some of the fat then cubed it and intermittently mixed it in. I also added high temp pepper jack cheese -
Brisket burgers
I had made about a dozen 1/2lb brisket burgers for the fourth. They were such a hit, that I had torn home and grab another packet I had In the fridge and brought it back out to the camp grounds. We ground up 13 pound packer and made about 40 burger patties I don’t know if I’ll ever use... -
Full Packer Brisket (Costco) & New Pellet Grill.....Don't Want to Screw It Up
what i have found that works best with my pellet grill is to cook at 160 ( high smoke) for 1-2 hours along with an amps. I then bump temp up to 275. I am still experimenting with butcher paper vs. foil for best bark/moist meat. I can get bark with foiling, but not as much as with butcher paper... -
Full Packer Brisket (Costco) & New Pellet Grill.....Don't Want to Screw It Up
Do you have a way of checking your actual grill temp, depending on the grill temps could vary 30 degrees. also, have you checked temps in other parts of the brisket? -
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smoked tri tip just like brisket
Cold smoked for about 45 minutes about three hours in. 158 IT going to foil until 190 in hopes of catching drippings for gravy. The one I cooked yesterday was not probe tender either at 190. Parts were at 193 while others were 188. I pulled it not expecting good results. Turned out... -
smoked tri tip just like brisket
I ended up doing this last night by accident. I had a 2.1lb tri tip. First time cooking one. My buddy said they usually take about 2 hours to get to 105 and he then reverse sears them until 125. I checked mine at two hours and temps varied from 125-140. decided to run it up to 190. wrapped in... -
USDA PRIME BRISKET BURGERS
What would be the best method: Grind a whole brisket, form into patties on the hamburger press, then season with SPOG, vacuum seal, let sit in fridge for a day and then freeze, or just freeze the whole brisket until needed and only take off portions? -
Whats the best way to get high heat in weber kettle?
Okay, dumb question. What’s the vortex???- mrad
- Post #5
- Forum: Charcoal Smokers
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Whats the best way to get high heat in weber kettle?
I have a wood fired pizza conversion kit for my weber 22" kettle grill. Using hardwood lump, I can get temps of 700-750 degrees. However, I am finding I can go through one 20 lb bag every two cooks after using the chimney to start the wood and then dumping it onto more hardwood lump before...- mrad
- Thread
- Replies: 7
- Forum: Charcoal Smokers
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Question on kitchen aid mixers
I got a little more info on the mixer. My mom (75 y.o) said it used to be her mothers. She said it is at least a 1960's model and possibly older. I am guessing no plastic in this thing. Any one know How I can find out the date of the machine? I did place a next day order for the white food... -
Question on kitchen aid mixers
Last weekend ended up being more hectic than I anticipated. I'm hoping got have time this weekend as we have no kids sporting events. I did watch a couple of the you tube videos this week. I will try to watch a couple more tonight and then take it apart tomorrow. They look simple enough... -
Too soon for Brisket?
If you can get just the point, you may want to consider that. They are much more forgiving, and in my opinion, tastier due to the fat content. I wish I could find separated points in my area. I always wonder where they send them since I can always find plenty of flats.
