scubadoo97

This is what I do as well. Not too hot since the grill and fat leads to flair ups but hotter than the smoker.

when using a brine to cure the salmon the texture is softer, wetter and silkier. When you use a dry cure, the fish firms up more due to the loss of moisture. My most recent attempt started with a10% brine for 24hr followed a dry cure for 24 hrs. This helped firm up the fish without making gummy bear salmon which I find happens with a 3 day dry cure

That looks really nice

Rum should be okay as well as long as no NGS are used in production

My wife does the baking for our large Seder each year along with several other attendees. One of the hits are her marshmallow meringues. Some with chocolate chips and nuts and some plain. These are flat out easy, light for a quick sweet treat and there is little guilt as they don't have many calories. Me I just made 5 lbs of beet horseradish, but that's another topic

Looks a little different from how I see them in our markets but I agree it's a chuck eye

Looks like a flat iron or blade roast. Although in you photo it looks more like fat running through the center instead of a big tendon so not completely sure.

With a convex edge they are all non-stick

Chris, another interesting method which I've been using for over 6 yrs now is the stir crazy/turbo oven roaster. The stir crazy does the stirring and the turbo oven provides the heat.

Trash fish? gulp I'm on the Florida west coast and for me there is no best fish. Fresh fish is quite available. My job is to not screw it up. Here are some amberjack fillets I cut a few weeks ago. I like it a tad pink in the middle for best texture. Currently amberjack is a favorite since it is plentiful, fresh and down right tasty.

This method caught on about 8+ yrs ago. I adopted the technique after becoming frustrated with my Fresh Roast roaster due to the uneven super fast roasts and the small batch size. At the time it was called the heat gun dog bowl method. Does it work? Absolutely. Will you get tired holding a heat gun and stirring beans for 10-15 min? Absolutely. I attached my heat gun to a mic stand so I didn't have to hold it but still tired of stirring non stop for 15 min. Do a search on the web and you will find some creative alternate methods using a heat gun. One which I have not tried but appears it would work well is a mounted heat gun over a bread machine. The bread machine is used only to hold and stir the beans while the heat gun delivers the heat.

Use it to cook rice

I've done salmon in a dry cure and in a wet brine. They both work but there are textural differences. Starting with a dry cure in a bag gives the effects of both methods to an extent

about 60-90 min + cool down

I do something similar to Phatj except I use a pressure cooker. Sometimes I will add some unroasted aromatics but most often just chicken bones and scrap meat. I strain and chill. Most of the fat is removed at straining. Sometimes the stock is reduced prior to chilling. I get great gelling with the use of a pressure cooker.

Average price in the US $70.

English style like El Dorado one of my favs

Mitch, check out Yoshi Dinnerware. There are are a lot of attractive sturdy plastic dinnerware that will allow you to concentrate you time on the food and being with your family. Some of the disposable products out there are biodegradable and or compostable if it makes you feel better

The sweetness of bourbon would go well in a dessert and when cooking with bourbon would stick to lower priced bourbons. Yet in a truffle you may want a good bourbon as you would taste it quite well. In my bourbon balls the flavor of the bourbon comes through very well As to smoky scotch. I've had some homemade marshmallows that were flavored with Ardbeg which were really delicious.

All good information so far. Since I didn't see it mentioned or missed it if it was I would like to comment on the "stall". As you monitor the internal temperature of your meat there will be a point around 140-150*F where the internal temperature just stalls. This can last for a couple of hours or more as you watch the meat slowly inch up a degree or two. Once pass 170 or so it will pick back up and move quickly to your finishing temp. The stall is often attributed to the breakdown of connective tissue but newer evidence suggest it's from moisture evaporation. With this information you can beat the stall not by raising your temp but by foiling the meat to reduce the moisture evaporation. Usually by this point you are done giving the meat smoke and you can continue to cook the meat in your smoker or move to an indoor oven to finish cooking.

I use them. Not the printed ones but I do use them to filter stock to remove bones and other solids. It's a nice benefit that most of the fat stays behind yielding a relatively clear and nearly fat free stock. I know the paper is bleached but the bleach does not stay around. I don't think they process with other chemicals and pretty sure all are save for food use.

Exactly what I used it for the last time I purchased it

Is this the flap steak I purchased on rare occasion when my market had them. Thought I remember this coming from the sirloin butt. Has grain like a flank but is not as long. Good marbling

I recently did a 6-7# butt in my electric smoker which was set at 225 F. I took around 16 hrs and I foiled it when it got to around 170 and took it inside to finish in a 225 oven. Ambient temps were warm here in Florida. To tame the stall, foil it to prevent moisture evaporation as it enters the stall. By that time your meat has been exposed to enough smoke so it doesn't matter if you foil it or finish it inside. Do yourself a favor and cook it in advance. It holds well in the fridge and even freezes well. Enjoy your daughter's party without the worry of will it be done or having to deal with it in the middle of the night in freezing temperatures.

After making my first batch I can say with certainty that the thickening is due to pectin. Use in a brine sounds interesting. Will have to try that soon