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Jan Primus

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Posts posted by Jan Primus

  1. 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.

  2. 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?

  3. I need a skillet primarily for steak that I can make pronounced grill marks with.

    Why do you feel the need for "pronounced grill marks"? It's not adding to the flavor (just cosmetics), and you'll probably make a better steak with a non-ridged cast iron pan...

    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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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?

  9. 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?

  10. 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".

  11. 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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