woodburner

I would suggest de-boning, and skining the chicken halves, sans the legs, and tying them into a roast. Tie three halves together, and wrap the roast with the skin. You would have extra bones for your stock, and save room in the cooker. I'll be happy to provide a few digital images, if you need some extra clarification, of this procedure. woodburner

Rewind back to about 25 years ago, and I seem to recall that Rockland, also host's an annual Lobster fest. Can anyone confirm that as accurate ? One more reason to head into that area for a summer break. woodburner

I'm very happy to hear that Melissa is doing so well. The Hudson Valley region still has that void from when she left a few years back. woodburner

Probably would be best for any contestants to not be part of the rules committe. That being said, I won't say anymore. woodburner

Marlene, I would be interested in hearing about your onion soup recipe. By the way, on Sunday I grilled up a couple of all beef hot dogs, lathered a layer of onion confit along the bottom edge of my toasted roll, and topped the upper half with my housemade sauerkraut. I wish my belly was bigger than a two dog lunch. It was soo good. woodburner

We are slowly and methodically loosing our frozen turndra. My cookers are in the extreme background still covered with blue tarps. I shoot for May 15th to have the cement pond open, but the hot tub is always a comforting 102ºf. I've ordered 20 bags of lump charcoal to be delivered this week. Sweet smoke, will shortly fill the Hudson Valley air. woodburner

I'm in the mood for opening a can of whoop ass on some unsuspecting californian. We in the east, are just about ready for outdoor cookery. I'm in. woodburner

And there my friends, you have it. Three pages of shit, and he speaks. Well done, err.. not the beef but your words. woodburner

Well, you see, I already have this other internet site that I got, which is taking up an inordinate amount of my time.... Your a riot. woodburner

You need to start an internet food blog. woodburner

It was very well known in it's day for special occasion cakes, mostly wedding. They excelled in pastry cream fillings, at least that's my recollection. It operated since the early 60's. Since Grandma lived a few short blocks away, and during my overnight stays at her house, we would walk up before lunch, to buy fresh bread for dinner, and fresh rolls for lunch. I would judge the quality, probably on the same level, with which Bella Napoli (Rt. 9 Latham) operates today. woodburner

Leo's Bakery, located just off New Scotland Ave, tooks it's last breath, today. It was the sole surviving kosher bakery left in Albany. woodburner

While not similar to brisket or corned beef, over the past few years I've been finding great chuck roasts, that cook up very nicely in your suggested cooking enviornment. While they have no fatcap, the do have a high amount of intersprsed fat marbeling. When properly cooked, they shred up and make a pretty damn good beef taco. Or if you perfer sliced, just don't cook it as long. Like a brisket, determining doneness, requires a long tined fork, to pass thru the meat like a stick of butter. woodburner

Thanks for taking the time to report back, and including the pictures. Great idea, topping off the tater with confit. woodburner

Another great report doc. I'm a sap for this kind of stuff. woodburner

My lord! How the hell, can they afford to sell at those prices?? By my calculations, with the price of gas, if you lived more than 15 miles away, the drive would cost more than the meal. I should expand upon the word meal, that plate, looks like dinner for 4. That place and dinner looks fantastic. woodburner

I also noticed that in image 3, which left me perplexed. At 300ºF, I was cautious in mentioning, possibly a non crisp skin. It looked fine in the first two images. By the way, that is some mean looking barnyard animal eating if I say so myself. I'm sure you tried to call and invite me, possibly the tellie was busy? woodburner

doc, How long did it take for that bucket to fill. It appears that it might hold a few gallons, would that be accurate? woodburner

Paprika seems pretty resilient regarding frying in oils. Conventional wisdom would lead me to believe it might scorch or turn bitter at high heats, does anyone know if/or at what point in temperature that might occur? woodburner

What's to go bad? 3 weeks and still ticking in my corner. Keep refrigerated. I'm making a new batch this weekend. So that will make 4 weeks. woodburner

This image shows a brisket (flat) after 4 hours cooking at 200º, rubbed with primarily paprika, and some salt and pepper. I love the nice warm red glow it offers. woodburner

Sounds like you "slept in a Holiday Inn" lastnight. Very nice report. I have one item to add. Color is graded by the ASTM (American Spice Trade Manufacturers)? It's my belief that most run of the mill brands are rated at a numerical value of 65, with the highest rating of 180. Paprika is used primarily for its coloring properties, and sometimes for flavor. The end use determines which of these factors is most important and, therefore, which paprika is best for a particular buyer. In general, a high extractable-color rating enhances the value of paprika, but in many cases this also can be the most economical product to use, since less may be needed. I use a very high proportion of paprika in my meat rubs for bbq. Food Design woodburner

Like a revolution, which slowly slips upon us. They must be slowly simmered. Burger's and confit. stay tuned. woodburner

ok grilled meats and onion confit. fit's like bread and butter. now, let's explore burgers off the grill topped with confit. I enjoy cheeeeseburgers. How should the confit lay? Atop the cheese? Underneath? and especially, what kind of cheese? woodburner

Proceed woodburner