rotuts

the WHPS also is the proud owner of this : I asked for an inner measurement , and got a can of corn for a reference. this is meant for ' Brisket Resting ' and other sorts of restings in brown butcher paper . 10 hours ? 12 ? im hoping I can convince the Technical Officer to take the next brisket(s) off the yoder at a 10 - 15 degree lower tem but then rest ( them ? ) in the yoder for some time. Its said the Yeti keeps cool or warm for quite some time since Aaron Franklin uses them so must the WHPS . we got a large one as we are not going to get two !

my friend came by the other day , to pick up a few more items destined fo0r the WHPS he dropped of a VacBag of the brisket this one , but probably not those same pieces , which were probably gobbled up. he froze it , then I left it in my refrigerator to thaw. id post a pic of the bag , but its not impressive. I brought out a few slices , and let them get t room temp. they were delicious ! I do not wish to imply trying this w a LesserYoder would give you lesser meat . the meat was choice, the smoke lever was very present it was not harsh , or acrid. it lingered on the p[alate very nicely. I pulled the meat apart and there did seem to be some fat between the strands. it was not salty , and had a pleasant black pepper glow , alongs the smoke. the pellets were hickory ( 85 % oak , the rest the ' flavor wood ' ) first of all , Im not a big fan of brisket. Ive had it in TX at a few places w my sister , N. of Austin . it was at two bbq places w very good reputations . it has sliced right infant of you. I preferred the ribs , and smoked sausage the meat was tender , the various cuts in my Bag were thickly cut. this meat is basically a braise , but from a pellet smoker wrapped it butcher paper . total cook time was 8 hours the meat itself was as expected w any braise , on the dry side : the meat got up to 185 f - 190 F at those temps , the fibrils must have contacted , and the jus // fat went off to the surface thus giving you the ' bark ' however , I thought about this re: braise and came up w this idea : this meat might have been much better hot. but its still going to have a braise dryness . so : after cooling , and vac-bagging => freezer Im projecting this would be outstandsing sliced thinly for a ' roast beef sandwich ' w your usual fixings and might then be the best RBS you eve had. that would take care of the braise-effects and Ive thought of another item I have not had in a long while : a French Dip. the WHPS is now woking on how to make that dip. my friend reheated a bad he had vac'd and frozen : via SV ! he said it was almost as good as the initial slices. I also think the meat , cubed into the same cube-size as potatoes ( small fish cube ) would have a truly outstanding Roast Beef Hash ! the WHPS will be getting its own refrigerator / freezer for the utility room , so that the refrig has plenty of space for overnight drying on racks of the appropriate nest study. I can see do8ing two voice briskets at the same time very little extra work and then cutting the ' extra ' into 4 - 6 " hunks and freezing for the future I also know , from personal experience : Freezers abhor emptiness , and the WHPS-RF would fill up quickly., but deliciously P.S.: when I say ' dry ' above , I meant a little dry you know , quality braise a little dry . a few drops of Jus would fix it not the same as ' sauce '

I tried the Red Curry , noted above : that's a pack of ' fresh ' wheat noodles , as wheat four was the first ingredient they are not dried. bit of a surprise . I did not the Tub was heavy when I picked it up thus non-dehydrated noodles noodles were loosed up w the fork noodles p Micro. I enjoyed this ! I didn't wait the required 3 minus or so , w the cover on as they asked . but the noodle improved w the wait. as for heat : there is some here , its not overwhelming , it increases for a bit then recedes. I like it a lot. N.B.: for some reason there are peas in this bowl. possible freeze dried or some thing or other . they were terrible . not many. next time Iill remove them . Over all this is a keeper for me shelf stable , ' fresh ' noodles ? very nice N.B.2 : o n the bottom of the bowl : ' Best Used by 3 / 14 / 2024 '

@Dejah SV . 140 F 48 hours rinse , but cut the fat off that you dont plan to eat after SV'ding

TheroWorks has a 20 5 off sale everything. ordered a few items.

the pack I just opened : 11/12/22 Mexico so , here : Month / date / year I never checked w the Campari as color was my guide produce , and refrigerated produce dont seem to hang around very long @ my TJ's I do know the fresher produce is placed behind , at the very back. this matters when you look at the fresh salmon , and it only a day , at most 2 difference for fish . shtick matrers m told the salmon flies off the shelf. I tried it a few time , getting the farthest pack in the back , that was cut closest to the fish's head. I can't eat the whole dose in one sitting. but Ill try it after thanksgiving ,and cook the whole pack and keep 1/2 , now cooked , at the very back of the refrigerator for the next day , or breakfast even.

@ TJ's this Am I picked up some Kumato's tomatoes rec : @weinoo one K sur le plate note the dramatic lighting. the 2d tomato from the L did not have a sprinkling of powdered sugar. that a /2 TJ's premed turkey roll , which I enjoy from time to time the K did have an initial burst of more tomato flavor . it might be so much better tomato flavour left to Counter Ripen a bit on the counter. it was a bit tough its winter here anyway this is a nice tip. due to the K's colour I don't know how to judge them i n terms of their comical ripeness . I will definitely get this from time to time esp when the Campari's are on the orange side.

@weinoo thank you for your tip. Ive written it down ! ( because the note to me says TJ's have a case of TableWineBlanc for me , } If I write down what I hope to remember to look for @ TJ's that's not a case of tableware its going to be lost ( 60% chance ) my relationship w my Local Tj's WineStaff is secure : they remind me , and bring the Case(??s) to my care

BTW : the Campari tomat's @ TJ's are in their Hint of Orange phase . Ill get them next time . for me , still the best tomat redly available .

@Tri2Cook sounds like you are on the right track . w pellet smokers if one wants more smoke , one uses a pellet tube. the WHPS uses this one : Lanney Pellet Smoker Tube (eG-friendly Amazon.com link) I think we got the one w/o that snazzy brush . so far so good.

@Tri2Cook pleased you are taking your time and considering all options. The Yoder is not cheap , in any way. maybe to 20 years for me to get to the WHPS. what do the gravity feed charcoal units correct about pellet grills ? for quite some time there are accessories that are PID'd controlled that regulate air intake for charcoal burners that can be sealed : Weber , Eggs , green or other shades maybe you should look into that accessory my friend in WH has that accessory and has used it for his BGE, and liked it as I recall cheers P.S. : this sort of rig ? https://www.masterbuilt.com/products/gravity-series-560-digital-charcoal-grill-smoker

Well, Cookies ? Ive had many cookes fromTJ's in their plasticbins ice but its been a whiw and I tried the shortbread in the red tartan from Scotland I can work with them once I don't inhale them. pretty nice the pecan somewhere above good for me they dont make just that .

picked these two up this A.M. : new to me . ' Authentic ' they are from Thailand

@Duvel on the other hand , Nessie was coming up. so , options might have been put on the table [ed.: its been noted the Duval's have a nice new [[sic ]] folding ' Camp Table ' that table ? how does it fit in the Audi ? ] Fluffy ( the item selected ) or rubbery and slimy Nessie ? just a though

@Shelby excellent looking sandwich love the melted swiss

@Duvel thanks I do not think salmon F&C would be routine I did have it a few times in MP by request but Bet there Interesting Batter in GB and a different cooking technique

@BeeZee that you for that menu looks like a real ' back-board ' and very skillfully filled in w the menu enjoy seeing that my local TJ's has a ' crew-mate ' that does wonderful blackboard stuff in the store. nice

@Duvel BTW : im sure it would be unusual re F&C's but if you see an opportunity to su fresh salmon for the delicious halibut , cod .. try it. a very fresh fish monger place MenloPark CA had a fresh fish area for sales . and in the same structure a fish - based eatery informal fish and chips , ++ all fish from the the fish marke so I asked about fish & chips but from salmon they said why not I licked the salmon right in front of me they took it through door and I had F&C but w salmon. vey nice

@Duvel what an outstanding trip for me to follow ! wildlife on the road. Outstanding views some sort of Local Soup cooked on local grass, guessing the grass feeds itself ? I won't say it bit that tent ! in the Rain ! many others would call an Uber to take them to the Airbnb ! So , how is the smoked Salmon ? Fresh Salmon ? the tranche-es closer to the head ?

@mgaretz fine looking steak Kudos .

re: garlic @ WoodsHole , for the clams : report was indeed garlic.

re: woods Hole fresh Clam Pasta Dish : Ive inquired about this component : is it possible that's fresh garlic ? i have not heard back.

@Duvel excellent Pizza // Focaccia-ish ? excellent dough good toppings craft=ish enough baking ? terrific. Movie ? to boot? Im going back to that French movie Egypt , maybe some Romans Ill watch it in French and enjoy the nuance

@Duvel when I read above that you went w the ' Camping Equipment ' ( high end of course , Thats the point Next Year , the Coast of Spain ? ) and other Insight : I thought , well , this is going to be a learning Experience and , well ,, really good stuff was now available in the future , for the S of Spain ! Im sure you've planning now , and for the Future good for you and both the Style of the New Tent and some Good Eats locally. how many days left in Scotland ? how many ore Tent Days ? is there an Over/Under on this ? I might chip in . in jest a vacation that will be remembered ! excellent.

@Anna N wow. you comments on ketchup I found interesting . Im not a big ketchup person : on a burger , Id prefer a few slices of tomato for Fries , Id prefer Mayo Ketchup is very fine for its strengths can't imagine it fixing something needing minimal or more repair.