radtek

Well it's gotten to the point that I really don't care for commercial chicken at all. Last time I bought it is was bad before the sell by date. Yeah that gives me confidence. Outright disgusting really- if it is under-cooked you could get sick. Wow that stimulates my appetite I tell you what. Eschew chicken for better protein IMO unless you can vett the bird as separate from the industrial gene pool and ethically free range raised.

Proof of concept prototype: Sapporo can with top. Copper tube and aquarium pump. Bent piece of lid inserted protects the copper's outlet. Works great! I user the soldering iron to light and it takes off from there and produce a lot of smoke, A. Lot. Of. Smoke.

Turned out really well. As you can see the probe's entire shaft was inserted and secured. Performance and accuracy was acceptable. Steak took 50 minutes at 430F. This is probably my 5th time using a probe with a steak. One thing is that internal temp will lag until 90-100, and you had better be ready to start measuring with an external probe at that point. Once it reaches this state the internal temp will quickly rise 20 degrees over the next several minutes. During this session the temps stayed reasonable when measured with my thermapen; took readings one inch in from the edge and in the middle where the probe tip was. While the outer edges were 20 degrees greater than the internal temp this is to be expected IMO. I pulled this steak after the temp jumped alarmingly from 120 to 127 in less than a minute. Rested uncovered on a rack until the temp crested at 147F. When it dropped to 146 the steak was served. Next time I will pull from heat 5-10 degrees earlier. Otherwise the steak was exactly how I wanted it. Between mid-rare and medium. What a great steak.

My experiences are with India Mustard (Brassica Juncea) as far as growing for myself. Amazing what amount a few plants can produce too! As the leaves get to the size I like they are trimmed off and eaten- usually braised but the young tender home variety (vs fibrous store bought) can be eaten in salads. The stems are tough but I separate them, cut into inch sections and braise for 10-15 minutes before the leaves go in... depending on leaf toughness, etc... They'll grow year round but prefer the cooler months where they'll flourish nearly to the size of an Elephant Ear plant if you let them. Need to remember to plant some this year.

This my understanding. That the acid halts any further heat development. So it can be added early on for milder mustard or later for more kick. Depends on recipe though. If you have mild seeds then the mustard will only get as spicy as they are capable of producing. But you still want the acid.

Thanks dcarch! I've wondered about this very aspect to the process, which was the crux of my question. Well I'm always open to new techniques or modifications to existing ones. Continual experimentation and discarding that which does not work or is grossly inefficient works quite well for me. What I'll do today is leave the probe in as usual as a rough guide, but to start testing with my Thermapen as the meat approaches 15-20 degrees of my target temp.

Thanks!!!

I used to container plant all my vegetables with mostly successes. Now it's raised beds with modified hugelkultur- which actually works. I've never watered my broccoli and it is still alive after nearly two years. But anyway, it is far too easy to over-water the containers (I use 5 gallon buckets) especially when it's dry and the temps are high- there will be problems. Conversely, containers do dry out fairly easily, but to do it again say it would be essential to use a drip system on a timer instead of hand-watering in the am or pm.

Mexican beer has improved vastly from the old standards such as Negro Modelo or Bohemia. Found this excellent beer earlier this week- hopefully it stays available, Tastes like a Burton ale, but hecho in Monterrey, Mexico. May I present to you: Ocho Reales..!

Got a link to the recipe?

Indeed it does! My first view of such a technique was on Good Eats years ago but AB inserted probes at an angle from the top of roasts and loins... Not that he is a impeccable source of inspiration but it doesn't really jibe with practicality if the meat is to be moved at any point. It's my birthday-steak and I make sure to do it right. At 2.5# and 2.75" thick it ought to take 45 minutes to cook mid-rare to just below medium which is just how I like it. Actually a proper Pittsburgh-rare if done properly is hard to beat, IMO.

It's kinda like hunting. An eye out for a deal on a nice piece of meat when it comes available.

Interestingly, I've been able to find Choice packers at walmart for the same price as Select at HEB. And they turn out pretty well. I think you just need to ask your favorite butcher to get you a decent brisket packer Norm. Can't find a good brisket in Kansas City? Amazing. Unless they all go to the BBQ joints.

Wondering about indwelling thermometer probe placement in a 2.5# bone-in rib-eye. Only one bone on this steak. Last couple times I inserted the probe into the middle of the steak like this at the bone end- parallel to the bone. I do this for stability reasons for when I turn and flip the steak. As using an indwelling probe is probably not all that common with steaks I figured you guys were the best folks to ask whether it could affect the reading going in along the long axis of the steak like that.

IMO it's only important to trim the really thick fat areas down from 2" in spots to a more uniform piece of meat mostly covered by 1/2" or so caul of fat. Bulk of that will render off. Man this has me itching to do a brisket. But the seals on my foodsaver are blown and am finding it hard to find the replacements. No way am I gonna even attempt to eat a whole brisket with my yearly physical coming up in about six weeks. Last year my cholesterol was over 400.

Ah Nesco,,,, Deryn hit the nail on the head about my preference. The various odors can be quite pungent initially and IMO are better left outside since they can linger for quite some time inside the house. A freeze dryer also sounds intriguing. Can think of all sorts of applications.

For depth of flavor I like the half brown seed ground coarsely while the yellow is ground finely. Use some ice-water or even ice to keep it chilled while grinding and add the acid component at the end to fix the heat level. A little unpasteurized beer or wine in the mustard and/or short fermentation improves the flavor profile. It can be left on the counter... Best to make a week in advance to condition and lose the bitterness but lasts dang near forever in the fridge once ready. Amazing I can make over a quart of custom-made top shelf mustard for $2 or less...

The round Nebco from walmart for around $30. I've had mine for at least 12 years. Works well, but in the garage- not inside the house. I like the looks of the Excalibur; looks perfect for the dehydrator fanatic who plans on using it a lot. Best for... Jerky. Onions. Herbs. Mushrooms. Garlic. Tomatoes. Peppers. Fruit and fruit-leather. Anyone make fruit-leather?

Looks pretty cool and versatile. Price on amazon is in line for this type of product and a 90% five star approval rating. No experience with it. You might want to check out bbq-brethren.com which is a fairly obsessive and comprehensive bbq forum similar to eGullet.

I always buy a full packer and do a trim a la Aaron... Full-packers for $2.79/lb at HEB yesterday. Almost bought one. We can get super-trimmed briskets (whyyyy?!) and they are usually mostly flat end with the bulk of the fat trimmed off. Expensive and naked looking- but would be my choice for easy corned beef or pastrami. Super-trimmed... $4.99/lb. Otherwise I just save those brisket trimmings and they go into kielbasa.

AFAIK pellet smokers work great. Never have used one but those that have them are quite happy. I don't think Aaron is going to give all his secrets away in the book. If it were me there would be a few tidbits that would be kept to myself.

I love meat pie particularly- and the above beef-cheek looks delicious.

If you already have a pit there are a plethora of controllers that'll fit most of them. Try bbqguru.com. I no longer have to fiddle with the damper and have spot-on cooks that last many hours with wonderful results. Bear in mind my extant skill without the controller enabled me to adopt its use easily. The way one sets up the lump charcoal or hardwood is still just as important as id the dampers' positions for the desired style/temp of cook. Waited far too long before pulling the trigger. Certainly possible to put a brisket on and go about other tasks- go to work for eight hours for the brave...

I always include a little beer in my dough's liquid component. My opinion is that the beer improves a short fermentation by adding complexity. Three rises comprising 5-6 hours instead of starting 24-72 hours beforehand. Without the beer the bread would not take on the characteristics of a long fermentation started with a poolish. Incidentally, this is where hoppy beers' bitterness, flavor and aroma characteristics works rather well. Doesn't seem to slow the proofing by much but then I only use about 30-50ml per pound of flour.

On my second loaf from my new oven. So far so good. Potato bread and then a wheat loaf. I'd made potato bread before but this was extra special this time. The dough was over-hydrated but what a happy accident: the toasted slices with a bit of cheese on top were like eating pierogies! Simply amazing. Two slices for breakfast would hold me to lunch.