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Everything posted by rotuts
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@JeanneCake You bet . however , for some reason the kringles end up being much cheaper via TJ's if there is one near you. How Tj's does this , I do not know.
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I have than same book. its a fine book.
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Bill West's The Complete Electric Smoker is a fine book. its giving me many ideas thank you , @JoNorvelleWalker Ive sent the eBook to the WHPS https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/#comment-2364331 for study. a P.S.: circular justs showed up CkLegs on sale next week. and its going to be cooler
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@Smithy the problem w ' TJ's @ Amazon ' is the price. 3d party price gouging at its finest. but if one gotta have it , then one gotta have it. Im very fortunate : Tj's is 10 minutes away although they now open @ 9 AM rather than 8 AM. its always sometning.
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@JoNorvelleWalker Thank you for the ref. to that book. I now have it as an e-book. Interesting Rx. it was so hot here last night , all I could do was cogitate on my next Projects w the IDS. ( ' GE ' put to bed ) and I thought Turkey Legs. I recall Jacque & Julia's TV series where they deconstructed a Turkey , and baked it that way. I used to do that , and added a step in removing the meat from the frame . however , J&J suggested chopping off an inch or two from the leg end , and after roasting one could easily pull the leg tendons out of the cooked meat. Ill try that in the IDS , and , added to J&J's work , also chop off 1/2 inch of the joint at the thigh end thus removing most of the tendon's as soon as turkey legs come on sale. Ill practice using the times and temps from the West Rx , on CkLegs on sale of course.
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I had to look up ' Shrimp Pork' did not come up with anything that might fit a State Dish. Sooooo ...... ???
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Wrapping gives you Jus , which you add to the Butt when making pulled pork.
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Mexican-ish style ? vinegar and chili ?
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@gulfporter did you go back and get 2 more ? Like Exercise and Economics bundled together don't see that too often.
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@gulfporter if you are there and see a bin of that corn go in-and-out to get what you need.
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@JoNorvelleWalker I agree w @donk79's assessment as an order of magnitude . this would be the timings on an outdoor smoker , not unlike the one @ WHPS the Yoder. many Q'ists wrap the Butt at some point , either covering an aluminum pan ( to keep the Jus ) or carefully wrap the Butt , to keep the Jus in the wrap. the issue w the GE-IDS is you would have to rotate the Butt several times as the temp differential , top back to bottom front is significant. you could do 1/2 of the time in the GE-IDS , and the other 1/2 in the Anova. pull from the Anova @ 190 F to 195 F. I don't have a feel for any possible difference smoking first vs smoking after 1/2 in the Anova .
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the Unexpected Cheddar is a fine benchmark for Excellent Cheddar. no Fiddle-Faddle , Jibber-Jabber , or Huffing-Puffing. and right there in front of you.
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for the 4th rather than a Dog eating competition , ( 70.5 + bun this year ) it should be 4th Deviled Egg Comp. @Shelby's I can eat-em faster than she can make-em. ( maybe up to 10 = 5 eggs )
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@Shelby aside from so many other things , you make the best deviled eggs. I haven't had them in a while . So good.
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Summertime breakfast low-fat cottage cheese ( no added salt - why not add your own ? ) fresh blueberries , dried cranberries and dried cherries , dry roasted pecans , freshly grated ginger ( from Fz ) especially in the heat .
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@donk79 I partially disagree that you need 90 C to break down connective tissue. you can do this at much lower temps via SV , and thus keeping the muscle tissue from contracting so much that the the meat itself ends up being dry by its self and you can do it w low and slow cooking at lower temps , but it takes much longer to get the CT broken down. but I under stand your point. ive gotten extremely tender pork shoulder by SV 130 F x 48 hr then GE-IDS for 4 hours , 1 hour 200F ( from refrigerated temp of 36 F ) then 3 hours 180 F to a final internal temp of 140 F. see above , and https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/6/#comment-2453570
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now the topic is called this : https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker-whatd-you-make/page/2/#comment-2453568
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its a shame BBQ ( slow cooked over embers ) bologna is so rare. and yes, bologna isnt the most healthy item on any menu . but tons of ( regular ) bologna is sold , not just because its cheap but also because there is a taste profile to it , that's not bad. BBQ whole bologna seriously amplifies that . and just requires low and slow cooking for embers and smoke.
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@Dave the Cook Ive had BBQ bologna. a whole bologna ( they are actually quite large ) is rotisserie cooked ( or the like ) over coals . takes quite some time. in the South . its probably very similar . its quite tasty , beleive it or not.
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@Ann_T That lamb is perfect . The pics are going in the Lamb p0rn folder.
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Quite a decent article : https://www.bbc.com/travel/article/20250702-a-journey-through-the-united-states-of-barbecue
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@KennethT Pleased to see you are on you way to another Adventure via Singapore. Congratulations on your UpGrade. great fun to see High-End airline food. Thank you for the menu(s) . May you have a Fine Time , taking us along.
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@KennethT Wow ! the chicken-rice was not on the menu . did you order in advance ? or was C-R a standard off menu item ?
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@Dr. Teeth Correct , esp SV shoulder , then Maillard . ( Dover-ish ) Sole and very fresh wild salmon , from close to the salmon's head are possible exceptions to this rule.