woodburner
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Posts posted by woodburner
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fer godssake..
You mean I've been soaking grated/cubed/frenched potatoes in ice water before frying, all this time for nothin...
I still think it works though.
woodburner
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December 29, 2004 review by Josh Ozerky, Newsday.com
"Best Opening (Manhattan): Dinosaur BBQ.
Its ribs, reddened from and redolent of fragrant hardwood fumes, are smoked just past that magic moment when the muscle fibers begin to separate from the bone, and each other.
This Dinosaur delivers, and in spades. For me, its opening was the event of 2004".
woodburner
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Just a thought here.
I'm wondering if it would be worth the phone call to Shute Landscaping?
woodburner
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Please don't share the recipe.
I'm not dying to try it
woodburner
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Way back when, funeral's were actually held in the departed homes, not uncommon was for a good friend to make a Funeral Cake.
woodburner
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woke up in a cold sweat last night,
forgot to ask the most important thing.
when making simple syrup is pure cane sugar the right one to use?
you know.. 5 lb supermarket type.
woodburner
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Good business decision is what most comes to my mind, in keeping one wood supplier for all three locations. The Dino is basically using the same Oyler pits in their three locations, which means to me, they want to make sure that their wood supply in each place needs to be comparable, in regards to moisture content, species, and relative sizing. It would only make sense to me that they want a meal to taste the same in NYC, as one would expect to get in Syracuse or Rochester
Like I mentioned upthread, wood to a bbq place, is the second main ingredient, in their cooking, coming in behind consistent meat quality as number one. So I doubt it's a money issue with the Dinosaur, more of a logistics issue with Shute Landscaping.
woodburner
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I would have like to have seen a picture of the breast, before saucing.
really.
Were they sans the skin?
Were the bags completely submerged?
How did you know they were completely cooked after 40 minutes.
woodburner
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I make my sorbets in an "old fashioned", though electric, ice-and-rock salt ice cream machine. I mix the juice and the syrup together and chill, then pour it into the machine, run it for 20 min then scrape out and freeze the sorbet in an airtight container. It's smooth and creamy and scoopable. I've made every imaginable flavor including chocolate to great success (at least the plates all came back licked clean and no compaints other than, "what, no more?".
I do the same thing (4 qt Rival) at work. And I faithfully use a tattered copy of an old Cook's Illustrated chart which adjusts the sugar, lemon juice and liquor amounts according to the sweetness of your main fruit, and it's never let me down. Always a perfect texture. I never whizz or re-whizz anything.
Next time you make lemon sorbet, try substituting buttermilk for the liquid in your recipe and add some finely chopped tarragon. People go nuts over that stuff.
Another favorite: kiwi/pear/mandarin orange, with oj as the liquid. Leave the seeds in, they're beautiful!
Also, i've been using apple cider as the liquid in almost every sorbet for the last couple weeks, as we had a lot left over from a holiday party. Gives everything a nice kick. I've got a couple gallons of the stuff still - but a few gallons went to the line cooks who added some yeast and put the whole thing in a big lexan behind the ovens last week. Not sure how that's going to come out. Will they get the hard cider they're expecting?
These are some terrific ideas from everyone, and I appreciate the responses. I've pledged myself to 100, new to me, food concepts this year.
woodburner
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Interesting that all of these sausage recipes keep including 'fillers' I've always thought they were an undesirable element in sausages, which is one of the big reasons I want to make my own... (that, and so I can smoke them...)
Many sausage procedures require "binder's".
Your wurst attempt at homemade will be much better than most any store bought sausages.
woodburner
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If your concerned about the budget, here is what I did when I started out.
I purchased a Mirro Cookie Press, which holds about 1 1/2lbs of ground sausage meat.
I found a small stuffing horn, which attached nicely to the end of the cookie press, which in turn one could easily fit about 3 yards of flushed casings on the horn. The press is operated by screwing down on the black handle which has a nice fine thread, allowing just the right amount of ground meat to enter the casings at a fairly slow pace.
This allowed me to purchase pork butts, have my local market grind the meat to my specific grind,(course or fine) and then spice and stuff in any imaginable way.
So here I was, into the sausage market, for less than $10.00
woodburner
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While not Wusthof, I did trip over a Santoku Knive by Henckels, Twin Signature on sale for about $30.00 shortly after Christmas.
The Henckels knife is stamped, not forged as is the Wusthof. But I must say, for the price I paid, I really like it, and very sharp.
woodburner
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that surely is a from the heart felt response, thanks for sending that on, Jason.
I'm totally taken back with the fact they use the same wood supplier for all three locations. While it makes great business sense, from the Dinosaur end, Shute Landscaping, must have swallowed somewhat hard, when they were approached to send a truck loaded with cordwood into Harlem.
woodburner
Not sure I'm geting your point. Is is just that its quite a distance from the upstate locations?
Mary
hi mary
it sure was my point.
rochester/syracuse/nyc are not what most would consider a perfect triangular delivery route, for a landscaping company.
my point is I applaud, dinosaur, and j. stage for going the extra mile.
in doing what is right.your fuel source turns from a consumable into an ingredient in your style of cooking. Keep in mind this is bbq, where wood is king. I'm sure there was no easy negotiation regarding the transport of wood from upstate to NYC. Stage has certainly thought this whole thing through, being that you only expected one quarter of the business that you currently see. Food supply for this type of an slaught would be overcoming to most.
Purist bbq shuts down when the food is gone for the day. I'm glad to see that the Dinosaur has thought this problem out and solved it
woodburner
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let it go overnight, with the heat on it's lowest setting.
it will be fine like that.
best to make the next evaluation in the morning.
woodburner
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that surely is a from the heart felt response, thanks for sending that on, Jason.
I'm totally taken back with the fact they use the same wood supplier for all three locations. While it makes great business sense, from the Dinosaur end, Shute Landscaping, must have swallowed somewhat hard, when they were approached to send a truck loaded with cordwood into Harlem.
woodburner
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Looking back through the thread, at certain times from different posters, there seems to be some apprehension regarding excessive liquid, especially toward the end of the cooking cycle.
If it looks too soupy, just remove the stockpot lid, and let the moisture evaporate.
It should look just like this:
Thanks to fifi.
woodburner
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yeah, I recall the bacon should be omitted.
I've had very good success just using a cast iron skillet in a 200 degree oven overnight.
This is one of those keep it simple, for the best flavor, procedure
Please post your results.
woodburner
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Found a nice bag of lemons at the market this week, deciding a Lemon Sorbet would fit nicely into my New Year's Day Dinner. I found a few different references that confused my a bit though.
I made a simple syrup, boiling the water and sugar, cooled, the added my freshly squeezed lemon juice, whizzed in the cuisinart, and froze.
A similar but slightly differnt variant, said to freeze, for a few hours and then re-whizz in the blender or processor, set back to the freezer for setting up.
I only whizzed once.
It was terrific, and my wife was such a sweety when I served it as a surprise. I hollowed out the lemon halves, removing the last of the pith, set each half into a small goblet, and lemon balled three little scoops into each lemon half, and served with a glass of champagne.
Why would you whizz twice?
woodburner
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Could someone verify the number of Oyler units are in the NYC location?
Is it just the one?
3 Oyler Units, totalling 2400 pounds of smoking capacity.
Good.
I suspect they are possibly cooking briskets and butts in one unit, ribs in one other unit, and chicken in the third. My suspicions are based on my cooking temperatures.
I also suspect the best time to consume the smoked brisket would be lunch time. In or around that time frame one would be less likely to obtain anything on the dry side . Once again, a guess but calculated.
woodburner
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Could someone verify the number of Oyler units are in the NYC location?
Is it just the one?
Sietsema is just trying to flap his wings regarding his culinary knowledge of purist bbq pit cooking. He tries to make the reader believe that if your not using a few cords of partially seasoned hickory/oak/pecan per day it's not going to taste like real bbq.
Admittedly, large hunks of cow and pig, cooked at about 24" over a bed of burned down coals, takes on a flavor that is just about unequaled, according to many purists. Since this style of cooking adapts to a small geographic area, during a relative short climate season, the invention of the steel pit cooking comes along. After having read many articles about John Stage, cooking over hot coals using a split 55-gallon drum is how he got his start in the early 80's, cooking at biker events. So it's my belief that John, knows what purist bbq taste likes.
Trying to duplicate that exact taste and flavor of purist style bbq in a state of the art steel pit is still not a easy task, as many may think.
Stage has his heart and soul into the Dinosaur name. To think he is cutting anything or anybody short in what he feels is his best shot at purist bbq replication is a huge mistake on Sietsema's part.
woodburner
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There's plenty of wood. Sietsema clearly has not seen the whole back area of the restaurant where all the smoking takes place. I have.
Both the Syracuse and Rochester locations, use the J&R Manufacturing Oyler pit, Model 700. Oyler pits do not produce a gas assisted pit, only wood burning. Both of these units use a ferris wheel type cooking chamber. Automated rotating racks, spin very slowly creating a self-baste for the meats.
The NYC location uses the Olyer Model 700e, which is fairly new for J&R. The only difference in the "e" model is that electric elements can be used to assist the woodburning firebox, to maintain a specified set temperature.
After reading the Siesema review it appears to me, he wants to make a few points, regarding bbq.
His preference of bbq cooking is the raw wood, burnt down to coals type bbq, done by real pit masters, not the set-it forget type units, used by some restaurants.
When he mentions smoked chicken, to me it's somewhat funny, but he is correct, in saying a "smoked chicken" will have a skin like latex. That's pretty much an accurate statement when you bbq chicken in the 225f range for 3 or 4 hours. The skin is almost inedible, but the meat oh so good.
I've eaten at the Syracuse location, and I loved the food, and I doubt the NYC location is off, even a smidgon of that Syracuse flavor.
woodburner
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Thanks Rocks.
your the man.
I would hope that Pat will give a full and complete review.
Happy New Year.
woodburner
Dinosaur BBQ (NYC)
in New York: Dining
Posted
I'm a bit shocked.
Two restaurant reviewer's, saying there is not enough smoke flavor.
Did the dino recently acquire apple wood, since just about a week or so we received word that only hickory was being used.
Meats cooked over a burned down to embers pit, with hot fat dripping into the heat, releasing plumes of white smoke to bathe the meat leaves a unique taste and flavor.
Meat cooked in a steel pit, bathing in wood smoke alone, produces a flavor just as that.
My point being, I really don't think either Robert Sietsema, nor Kim Severson has a clue.
Blame the city of New York for not allowing open wood fired cooking, and leave John Stage out of it.
woodburner