woodburner

I'd like to age a whole bone-in Ribeye for the upcoming holidays. Anyone else have any plans for home aging some beef at home? woodburner

I disagree. Warren has never been better. I can't compare it with Kitchen Drawer, as I have never been there, but compared to the Warren of past, it is terrific. ← A few weeks back, just after my original post I headed just about 30 minutes south to Warren. In tow were 5 Kitchen knives that needed a good pro sharpen. As soon as I entered the store I was warmly welcomed by a nice young lady, who showed me where to put my knives for sharpen and encouraged me to browse while I waited. That had been my intention anyway, but the service seemed generous. She shortly caught up with me in the cutlery section, as I was perusing the ceramic kyocera area. She pleasantly offered for me to hold and feel as many knives as I could have asked for. When I showed a high interest in the ceramic, she whisked me off to the kitchen section of the store, to allow me a free testing with a few peppers that were in refrigerator. Very nice touch. I was sold. After some more purchases which now totaled just over $100.00 I headed to the checkout with my wares and to pick up my now newly sharpened knives that were done while I shopped, one of owners I presume, stopped to chat at the checkout counter with me. He could easily see that I was a now new happy customer and took the sharpening charges off my bill, as gratuity. So far I can not say enough good things about this store. Can you buy many of the items at the store online cheaper? I'm sure you could. But by offering a test of the knife before a buy, sold me. And I can tell you, I am a happy man with my new Kyocera. woodburner

I use a non stick high faluten dedicated popover pan with 6 large cups. The recipe I've become accustomed to calls for preheating the pan with oil in each cup. They have never stuck. So.. I would say yes, preheat for no stick. woodburner

I've recently heard of a great selection of cutlery and very good sharpening services. Has anyone been? Warren Kitchen & Cutlery woodburner

Updated, beef ribs cooked at 170ºF to 180ºF have much better mouth feel and pull just gently from the bone. 7 hours was just about right in the cooker. woodburner

Nigella could do anything, and I would watch. woodburner

The cider reduction and marscapone cream sauce are two seperate sauces served with this dish. I should try and post some pictures later today. Recipe Link woodburner

I assume from your description that you mean the sauce was too thin? If that's the case, it seems to me that you should just reduce it longer, to the consistency you want it. Was there some other reason you felt that wouldn't work? ← Yes the cider reduction, after a fifteen minute boil, actually ended up thining out more than before reduction. I'm wondering wheather it should be simmered and not boiled to help thicken, or would adding cornstarch work? woodburner

Great suggestions everyone, I did the creamed corn but next time I'll puree some pumpkin. I have a few questions regarding the Apple Cider reduction. Here are the ingredients and method. 2 cups Apple Cider. (I used fresh pasturized, which needs to be refrigerated.) 1 cup Apple Cider Vinegar 2 tb. minced shallots. Boil for 15 minutes until reduced by half. Easy enough. My issue is that the reduction is still to viscous. I was hoping for a tighter sauce, but it remained very watery. Not thick enough to pool, it would only wash across the plate. How can I tighten up the reduction? Any help. woodburner

In one of the current Bon Appetit magazines included was a restaraunt recipe for Seared Scallops with a Reduced Apple Cider/ Marscapone Sauce, which came out perfect. Well almost perfect, since I am not a fan of lentils of which this is served upon. Lentils to me are like dirt, unworthy, almost dirty if you will. No substance, even with the addition of Pork fat. I need a bed, or a crib as some may call it, for which to serve these wonderfull seared mollusks upon, and please no rice, as I am a POW. peace woodburner

Vico, has now opened in the old Bolgen and Moi location. Times Union Review woodburner

←

If your using a WSM to cook brisket in 5 hours, best thing to do is pull out the water pan, and cook it direct, over live coals. Cook over direct heat until 165ºf wrap in foil, add beef stock, some salt and pepper with some butter to the foil packet, unwrap at about 195º and continue cooking direct until 205ºf. Should not dry out using that method, since that's how they basically cook it on live coal pits most parts of Texas, sans the foil. woodburner

I'm in the camp of Crib Pig for a team name or The Pig Crib, as bbq joint name woodburner

Having cooked steaks as your friends dad a few times for about as many people, I will attest, that he'll be cooking more than socializing. Now depending upon his outlook on the relatives, this could be a good, or bad thing. I cooked whole boneless ribeyes, as Chris Schlessinger advises in his book, The Thrill of the Grill. About 2 hours before sit down, I rub the outside of all of the whole ribeyes with EVOO and salt and pepper, then char all sides over a hot fire, until the internal temperature is about 100ºF. Remove from the grill, wrap well in plastic wrap, stick in gallon size baggies and seal, put them in the bottom of the ice cooler and load as much ice as possible on top, to cool them down as quick as possible. About 15 minutes prior to service , remove one whole ribeye from the cooler and cut into desired steak thickness. While one cooks on the grilles pull another one from the cooler and repeat the process. You should yield about 10-13 steaks from each rib eye. One large grill does a much better job of two, most rental centers have a 4 foot long charcoal grill called a "Big John" that can handle about 25 steaks at one time. Oh yeah, a pop up tent is your best friend. woodburner

Lookin pretty good so far. That little fucker should look like a meteorite when just about done. Yeah, when a two pronged fork, slides through it similiar to slicing soft butter its ready. Never hurts to re-rub it about half way during the cook for more of that burnt ends. woodburner

Why not just use an ordinary grill pan, as the vehicle for resting the steak atop hot coals, while letting direct heat onto the steaks? Should work well and keep the hot coal dust off the meat. woodburner

I was shooting for the Kentucky Hot Browns a few weeks ago, but after some further reading and research decided, way too rich with the sauce and cheeses which really did not sound very appetizing. Hot smoking a 20lb turkey Saturday, for Hot open Faced Turkey sandwiches, bourbon glazed sweet potaoes, roasted asparagus. Mint Julep's for the race. I'll be wearing a waterproof shirt, cause the hat I'm wearin, is a real pisser. woodburner

Hey don't throw that out, I see it as a future wire stripper. After a few more good hacks, just put little wire gauge markings above the dings and well, there you have it. woodburner

I'd put Chris Schlessinger's "Thrill of the Grill" among the top books that I've read. woodburner

She's a beauty Chris. I have access to a larger but somewhat newer Hobart through a good friend. He procured his from a local butcher who no longer is. Beacause of the size and overall weight, he permanently mounted his on a rolling cart. The cart is similiar to what a mechanic might use in a garage. The height is just about right of a countertop, and clean up becomes much easier by rolling the unit outside for washing and disenfecting. Use extreme caution around these units. woodburner

Weber manufactures a rotisserie for the 22" kettle as an optional piece of equipment. Kettle Rotisserie That item has a proven track record and works well for most grilling and rotisserie chores. The one lacking requisite of the weber kettle is the unfullfilling ability to adjust the fire rack height. Now mind you it's possible to bank the lump charcoal off to the sides and play with the air intake, located at the bottom of the kettle to control air flow which in turn can somewhat fine tune the heat emitted by the hot coals, but you will find it somewhat clumsy after time, at least I do. The best of all world's is to have an adustable fire box or grate which can easily be raised or lowered to meet your needs at any particuliar time, and can also be fitted with a rotisserie. For that you require a more modest piece of equipment made by Hasty Bake. With just minimal care the unit will easily last a lifetime, and put you on the road of a grilling guru. woodburner

Man that sounds real good. The only thing I might dispute is the 170ºf. I like to go 190ºf for an easier pullable stage. What time is dinner. woodburner

Following up with some other information, we had a long discussion regarding the opening of the Dinosaur BBQ in NYC a while back, should prove to be good reading. Dinosaur Thread We did discuss the pit used at the NYC location, which is the following, The Oyler - Manufactured by J&R Manufacturing woodburner

great topic. Not a restaurant owner, but a somewhat accomplished bbq cook at home, a few comments. I'd spend my money a very good pit, one that could cook and hold. Slice brisket to order, offer pulled chicken unless you want to spend extra time and money crisping the skin, on halves or quarters. Many people dislike a skin which is not crispy and think it's not cooked properly. Pulled pork can keep many hours in a Carlisle hot box, keep moist with some vinegar type sauce. I hope you get many suggestions here. woodburner