Slamdunkpro
-
Posts
79 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Slamdunkpro
-
-
I have to do grilled leg of lamb for an event coming up and it's something I don't do very often so i turn to you wise folks. I find leg of lamb to be on the lean side so I was considering larding it. Would you use garlic infused lard or perhaps duck fat?
Anyone have any killer recipes?
-
If somebody wants to write bible verses on my check, they can do it once and I will be polite and tolerate it. They better not do it again, or they'll never see me (or my money) again. Hey all you religious people, keep it to yourself! I don't want to hear it. And certainly not in a restaurant. (Or on an airplane.) And don't tell me you're going to pray for me, either. Thank you.
I'm with you on this one. It's the sanctimonious attitude that bugs me, not the words/incantations.
Lately, I respond, "And may the force be with you."
"This is not the tip you're looking for"
-
There is a deli at the MGM Grand named the "Stage" Deli-but I doubt it has any relationship to the New York store. It's been there for years and was once a pretty good place to get a decent corned beef sandwich. Now it's turned into basically a fast-food shop serving unpassable stuff that they pawn off as original.
Not related to The Stage Deli from NYC - They had two satellites - one in The Taj Mahal in Atlantic City and the one in the Ceasar's Forum shops. The AC one is long dead and the Vegas one closed down some time in late 2009 / early 2010.
-
The Stage in Caesar's closed in 2010. Carnegie's in The Mirage crushed them.
-
I got mine from Culinary Classics. They screwed up the first one but bent over backwards to make sure the other 3 were exactly as I wanted them.
-
Update:
I ordered a 50 micron and 100 micron filter bag from McMaster Carr. The 100 was back ordered so I tried the 50 over the weekend. It took everything out leaving me with an almost colorless liquid which was great but it took a long tome and a lot of pressure to work all the solution through the bag. The 100 is up next and if that works a 100 super bag may be in my future.
Now the down side. The specific gravity of the filtered solution overwhelmed the spray nozzle of the pump up sprayer. It worked, but just barely. I don't want to go to a HVLP chocolate sprayer but I will if I have to. Anyone have any luck spraying low viscosity high specific gravity (lots of sugar in solution) glazes through a hand sprayer? If so which ones?
-
I was concerned that the super bag might be too fine as I don't want a clear liquid, but I'll try a 400 & 250 poly filter bag from McMaster Carr.
Thanks!
-
I have a project where we are trying to spray a sauce through a glaze sprayer to convey a certain look. The sauce has particulate in it (fine spices, fine ground pepper etc) which is clogging the nozzle. The sauce flows through the pick up and check valves fine. What's the best method to remove these particulates? Chinois ? Chinois & cheese cloth? I don't really want to go to a superbag. Any thoughts?
-
Surprised no one has mentioned Interstate BBQ & Neely's.
-
I think Tom likes Sarah.
Tom is a chubby chaser, eh?
You might be on to something here.
Remember how he threw every break possible at Tiffany in season 1? -
So, for the first time, restaurant wars took place on sequential nights. I think team Half Bushel had an advantage in getting more time to rest and plan. That said, they didn't run a very smooth kitchen....
i agree. will have to check judge's comments about how they attempted (or IF they attempted) to balance this out. having an extra day would be an enormous advantage, it seems to me.
Not only having the extra day to rest and plan but to be able to go eat at and observe the other team's effort and process would be a huge advantage.
-
Well, a nathanm appearance with MC as the Quickfire prize was a pleasant surprise. I didn't know that he had won a barbecue competition.
He hasn't.
Well, I don't know. Wikipedia seems to think he has. Although elsewhere I did notice a reference to "...was on a team that..."
Another reason one shouldn't put too much stock in Wikipedia....
He was at Memphis in May with David Cox's team in 1991 (Dave won the Grand Championship that year with ribs). Nathanm won an award in one of the side dish categories for pasta
- that doesn't exactly make him a BBQ champion. -
Well, a nathanm appearance with MC as the Quickfire prize was a pleasant surprise. I didn't know that he had won a barbecue competition.
He hasn't.
-
-
If you come out give a wave, I'll be slaving somewhere at Jack's Old South location.
-
Right. In fact, the KCBS instructs the judges at its cookoffs to hold up the ribs and give them a little shake to be sure that they are not "falling off the bone." If they are, they are disqualified from the competition, going on the theory that anybody can overcook meat.............
Well, I suppose there is always going to be individual interpretation, but it's only been one year since I took the KCBS judges certification, and we were told that pretty specifically.
In fact, I'm sure when you took the class, they brought in sample boxes to judge. One of the ones they brought to us did have the ribs falling off of the bone. They looked fine in the box, but when you picked them up, you couldn't keep the bone attached to the meat. That box was specifically prepared that way in order to demonstrate to us that that particular box of ribs would be disqualified, and not judged.
I don't know if things have changed since you took the certification class, or if individual instructors interpret the rules differently.
But when I took that class, they were very definite about it. And, as I say, even prepared one of the sample boxes to be sure we understood.
I'd really like to know who from KCBS taught that class (feel free to PM) as this is totally incorrect. According to the class instructor's guides from 2009, 2010 & 2011 judge candidates are supposed to be specifically instructed NOT to shake samples or try to dislodge meat. Presented on the bone means that it's on the bone when presented in the turn in box.
Enough KCBS competition hijacking of this thread.
-
Right. In fact, the KCBS instructs the judges at its cookoffs to hold up the ribs and give them a little shake to be sure that they are not "falling off the bone." If they are, they are disqualified from the competition, going on the theory that anybody can overcook meat.
This is incorrect. Competitors are not disqualified for overcooking, but their scores will reflect it.
-
Hello all
I have a set of baby back ribs ready in the freezer and now that the sumer is finaly arriving I wish to grill/smoke them.
Last time I did it, I used a Dry rub and let set overnight, then slowly cook for 2-3 hours in the BBQ with some wood chip for smooky flavor. The taste was perfect, meat well done and falling of the bone but the ribs were a little dry. I remember reading somewhere, but cant find it back, that some people spray the rib regularly during the cooking/smoking process. Something like water, cider vinegar and other liquid, put in a spray bootle, and spay a little every 15-20 minutes. At the and of cooking, of course rubs with BBQ sauce.
Anyone heard of that liquid to spray, have any receipt and success with that sort of technic?
Thanks
wawa
- Back ribs are leaner than spares so they are pretty easy to dry out
- If your rub has a lot of salt in it it can pull moisture out of your ribs if you leave it on that long
- If your ribs were falling off the bone they were overcooked and that contributed to the dryness
That being said, spraying the ribs will help keep the bark soft but every time you spray them your cooker has to come back up to temperature so you increase your cooking time.
- Back ribs are leaner than spares so they are pretty easy to dry out
-
The one circumstance where I really hate waiting is if I have reservations. If I don't get seated within five minutes of a reservation time, I expect an apology. If it's 15 minutes, I expect a complimentary drink.
It really pushes my hot button when we arrive (on time or a little early) somewhere with a reservation and they shuttle us into the "reservation que" where the host/hostess explains that the wait is only 20 minutes vs an hour if we didn't actually have reservations.
-
Was it good enough to warrant Gail's reaction?
No, but remember that Gail is like a 5 year old with a handful of change containing one shiny quarter that captivates her. I don't know if she's edited to look like a tunnel visioned fixated stoner ("ooooh pepperoni sauce", "I don't like runny eggs" "My fish had a BONE in it") or if she's really like that but for the past several seasons it seems she picks one thing either positive or negative about one dish and just beats that one point to death.
-
People who think their handbag/coat/poodle/whatever deserve their own seat at the bar.
What would be the appropriate protocol for a handbag/coat? Of course, in the ideal world, there would be hooks attached to the bar for handbags. But a coat? What do others do with theirs?
Should said bar become crowded, then I would definitely attempt to move my coat...
How about the coat check? (if they have one) We used to get that all the time, people would bypass the staffed coat room and want to take up a bar stool for their coat/hat/gloves to save $1.
-
I'll probably get stoned for this but I just don't get all the In-N-Out love. I ate at the big one in Vegas off Tropicana once and it was the worst fast food I've ever eaten. The burger was simply terrible, I threw all but one bite away, the fries were soggy and greasy and for this I got the privilege of waiting 25 minutes for my food. Five Guys is another "I don't get" - expensive dry cooked-to-death burgers and the worst fries in existence - soggy, undercooked and swimming in grease. Any of the national chains such as McDonald's or Wendy's are far superior to either I-N-O or 5 Guys yet praise abounds.
Please enlighten me as to what I'm not seeing.
-
I also think it's fairly obvious they want Blais in the final. He should be one big bag of twitches by then.
The diving for conchs was ridiculous. I shuddered at the thought of one of them not being able to swim at all (but I suspect there was a questionnaire at some point). But it didn't seem to to affect any of them adversely, so no harm, no foul.
Considering that it looked like the water was all of 5 feet deep I suspect that wasn't a problem. Do you suppose there was a briefing on what a conch actually looks like?
Cheftestant "I got one! I got one!"
Producer "That's a stonefish"
-
It seems like that for this season of Top Chef "retread" , it's not only the cheftestants that are recycled, but the writers are using every rejected and half baked challenge concept that was sitting around the office.
Leg of lamb help needed
in Cooking
Posted
Thanks all, This is for an outdoor event so I can't really sous vid it. I will have my trailer cooker (smoker) there so I can use that as an oven. The client is providing the lamb and i won't get it until the morning so an overnight brine isn't possible. I may look at some kind of infused injection. Right now the plan is to cook them in the smoker then do a quick high heat sear on the grill. Any sauce (not mint) suggestions?