Jan Primus
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Posts posted by Jan Primus
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Put in some ribs yesterday... I was planning on smoking them for a couple of hours and then finishing them off in a sous vide machine whenever I felt the need..
I put the ribs in the big green egg around 730 yesterday morning.. By the time the rest of the house woke up, people wanted to go out for awhile.. I decided to leave the ribs in the smoker unattended for the better part of 5 hours.. When I came back they were absolutely perfect and the temp had not change a degree..
The Big Green Egg has completely took any challenge out of BBQ'ing.
With the BGE are you using indirect heat? If so, how many racks can you fit?
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It's in Canada, where the dollar is almost the same as the USA.
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I'm curious what is appropriate to tip on delivery food? Does it really need to be a % of the bill? What if the place charges $5 for delivery and it is not that far at all?
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Looks like I'll just stick with my plain Lodge cast iron pan...it's seasoned pretty nicely and I've just gotten used to dealing with it.
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Good question...yes, I want the grill marks for looks. I just find a steak to be so much more appatizing with those cross-hatch marks. It may not taste better, but in my head it does.
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Thanks for the input guys...even though I'm more confused now=).
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I need a skillet primarily for steak that I can make pronounced grill marks with. I have heard that ridged cast iron skillets from lodge are a pain in the you-know-what to clean so that is not for me. The Le Creuset has some sort of coating and I'm wondering if it is easy to clean and leaves nice grill marks? I don't mind spending the extra $$ for this skillet since it should last forever.
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That looks great markk. This is what I did and it turned out excellent, duck breast is super easy.
Slashed fat
Salt & pepper
Cooked fat side down in cast iron skillet medium heat for 6 mins
Turned over, cooked on stovetop for another minute or two
Into oven at 400 til meat reached 120
Rested for about 10 mins
Cooked to perfection...thanks for the tips folks.
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Thank you...do you think I should use a cast iron skillet or non-stick? I figure not to add any oil or butter as the duck should release plenty of fat?
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Never prepared one, seen it done on the tele...here is what I plan to do let me know if there is anything I need to change...thanks.
Slash fat (criss-cross pattern)
Season salt & pepper...anything else recommended?
Sear fat side down for 2-3 minutes on stove top medium high
Turn over and put in oven at 400 til it reaches an internal temp of 120ish
Let rest for about 5 minutes and slice it up.
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Hey folks, I could use a book with info on veg mainly in terms of proper storage, how long it's good for etc...not so much how its cooked...TIA.
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I have a good 24oz leftover slab from the weekend...not sure how to re-heat without overcooking it. It was orginally cooked between rare and med-rare. Thinking of searing it on the Q for a minute or two per side? Or in the oven low temp then cut into thin slices and prime on a bun?
Jan.
I think your instincts are correct.
Cut the meat into a thick steak. Bring it to room temp and sear it on very high heat for one minute on a side. This makes for a wonderful steak.
Tim
This is exactly what I did...16oz slab brought to room temp, seared for about 1 minute per side on high heat on the Weber...cooked still under medium not bad at all.
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Oh I was way off I only have a 16oz slab plus about 16oz in two ribs. Thanks for the suggestion Nibor but I'm too lazy and lacking ingrediants for a sauce tonight.
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I have a good 24oz leftover slab from the weekend...not sure how to re-heat without overcooking it. It was orginally cooked between rare and med-rare. Thinking of searing it on the Q for a minute or two per side? Or in the oven low temp then cut into thin slices and prime on a bun?
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Well I left them on for a bit over an hour and they weren't really cooked enough imho.
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I have a prime rib in the oven right now, I wanna throw in some mini potatoes to cook with it at 325. Not sure how long, I've always done em in water before. They are about 1.5" diameter on average...was thinkin about an hour? TIA.
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If making Chili for tommorrow, should it cool down somewhat before if goes in the fridge? I've been told not to refridgerate hot food, but I really don't know. TIA...JP
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Geez, I thought we went through this before!
Anyway, as mentioned USDA Prime is the first requirement and dry aged if possible.
Cannot be done correctly with at least greater than 1/2 a full rib primal.
Object is to transfer heat into roast so it slowly makes it way into interior and results in an even temperature distribution through as much of the rib as possible.
For the non-technical, heat transfer requires a heat gradient to work so obviously the outside will be cooked more than the interior. How to accomplish is endless number of way but why not do it the simpilest?
Start at 450F or so to get a nice crust, after crust(about 45 min) turn down to 350F until interior gets to 100f to 105F. Remove from oven, tent with foil and rest for at least 45 min. guaranteed perfect, simple whatever.
Pepin has a nice seasoning that includes paprika, tyme, salt and pepper that enhances the browning.
Goof luck.-Dick
What would be the rested temp here? Are you saying to do atleast a 4 bone roast?
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Another great book, although not exclusively focused on chile is Robb Walsh's "The Tex Mex Cookbook". There are at least 10 chile recipes in the book as well as many other great Tex Mex recipes.
I also like Jamison and Jamison's "The Border Cookbook" for chili recipes and more.
Out of curiosity, I searched for "chili" on Amazon and found many books!
Thanks...I'm starting to find stuff now that I'm spelling it with one "L".
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Are there any recommended books out there with only chilli recipes? I love eating chilli at Mom's but have never made it myself...I'd like to get several recipes in one book to try, thanks.
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I have to agree with Bob on all counts. My preference is definately the 240 blade.
There are many fine choices available (all from Japan), you'll probably love whatever you choose.
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I ended up with the Mount Eden as per MKJR's suggestion and a Bordeaux that cost $90, both at the Summerhill location. I can't recall the name of the Bordeaux, just that it was a 96 vinatage...I choose it as per the advice of a helpful LCBO employee. They were both excellent. Thanks, I'm still open to suggestions for stuff that is good to go right now, usually $50 and under.
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Thanks for the replies....I will be taking it off from now on, just need practice. It was your pic Prawncracker that made me think to ask this question.
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Do you remove the silver skin and fat when prepping a rack of lamb? I've had trouble getting it off without taking some meat with it. TIA.
Marinating Meat - Covered or Not?
in Cooking
Posted
So I often marinate meat in a shallow dish in the fridge for just an hour or two...Is it necessary too cover the dish with plastic wrap? Is it about keeping the meat from drying out or absorbing flavours from other stuff in the fridge? TIA.