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Hello From Louisiana
Welcome to the neighborhood. Very nice grande (dare I say "trenta") UDS. -
Smokin' with Myron Mixon released from Amazon on May 10th
I bought and read it several months ago. I've cooked against Myron and went to his cooking school many years ago. I like him and the book is pure Myron.- chadinclw
- Post #4
- Forum: Smoking Books, Videos, Magazines
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To poke holes or not in a steak
I do nothing to good steak like strip, rib-eye, etc. But, since I usually wind up with bottom round I break out he Jaccard. I'd just like to point out that steak, since it's sliced, has already had the integrity of the fibers violated!! I have never noticed the tenderized steaks dripping juice...- chadinclw
- Post #29
- Forum: Grilling Tips
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Price of Brisket
Price will vary regionally and even within markets. Around here I can get whole packers at WalMart Supercenter, GFS, and some Sam's, bu my regular Sam's only carries flats due to demand. Once in a long while they have small 10-12# packers. The flats are 7-9# and of good quality so for home use... -
Poultry Yield... Raw weight vs. eatable finished product
Interesting question. I usually deal with poultry by "the piece" whether bone-in or boneless. With all the bones out and fat rendered I wouldn't second guess the 2/3 loss or "shrinkage". -
Ratatouille and shrimp scampi on the grill.
First off, apologies for NO Q-View. I didn't even think about it since I grill so much. Anyway, I made up "Remy's" Ratatouille (from the movie) using a Pampered chef round clay baking dish. Pureed fresh tomatoes, added sliced garlic, chopped onions, a bit of olive oil and then using my mandolin...- chadinclw
- Thread
- Replies: 4
- Forum: Grilling Tips
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Home Smoker question
Weber Smokey Mountain is hard to beat for durability, dependability, and support. -
ENTER THE AMAZE-N-SMOKER CONTEST!!! YOU HAVE THE CHANCE TO BE 1 OF 10 LUCKY WINNERS- CONTEST CLOSED
Congratulations. I'm not surprised the response was great. Of course I was hoping it would be lower so my chances would increase!! Guess I'll have to get one the old fashioned way and order it!!- chadinclw
- Post #343
- Forum: For New Members
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MES model with built in IT probe?
My MES 40 has the "built in" thermometer and I use it. Would it be worth $20? Not to me, but I've got a box of thermometers, 10 years experience, and my Thermapen! I like the convenience but that would not be a deal breaker or deciding factor. When it finally goes I'm not going to sweat getting...- chadinclw
- Post #2
- Forum: Electric Smokers
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Competition Style Brisket (Q-View)
Actually, the smoke ring is pretty much ignored (really and truly - I've judged in FBA and KCBS and most judges will admire a nice ring but don't pay much attention) and the guys and gals that really compete don't worry about "false positives" with smoke ring. Temperature, humidity, type of... -
Hi newbie from the West Indies
Welcome to the neighborhood. I'm with Chef JimmyJ - let's have the learning go both ways!! -
Competition Style Brisket (Q-View)
Part of the competition brisket challenge is having it actually slice without shredding and still be super tender but not fall apart! Classic brisket box is slices about the width of a wooden #2 pencil. It is a challenge. Chopped or shredded tastes fine and I won't get into the meat vs. sauce... -
Fried Peppers, Maters & Hushpuppies Q-View
You had me at "deep fried". -
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Rytek's Sausage Book - Questions
I believe it's usually about 1 cup of water per 5# of meat. -
Tasso using Ruhlman's recipe
OK, as promised, here's the recipe from "Charcuterie" by Michael Ruhlman & Brian Polcyn: The recipe for Tasso ham is on pages 86-88. The recipe for the basic dry cure is on pages 39-40. This makes quite a bit so I've got enough for at least one more pretty decent batch of tasso. I prepared the... -
ENTER THE AMAZE-N-SMOKER CONTEST!!! YOU HAVE THE CHANCE TO BE 1 OF 10 LUCKY WINNERS- CONTEST CLOSED
“The first thing I plan to smoke if I win the A-MAZE-N-PELLET-SMOKER Contest is andouille sausage.”- chadinclw
- Post #71
- Forum: For New Members
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Tasso using Ruhlman's recipe
Craig, I've used that recipe from nolacuisine. too. I'll post up this latest recipe later this evening. -
A small rant about sausage plates in a restaurant
I understand. I love the kitchen - I left when I was about to stuff an associate manager into the steamer for insulting my food one Sunday morning. He'd sat on his duff all morning and decided "all" my food was bad. My cook and baker were really worried and the dip-stick left the kitchen in a...
