Dave W
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Posts posted by Dave W
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I've never seen a KCBS contest that allowed a la carte registration within the main four categories.
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I think oxygen control is just a fancy way of describing fire dampers.
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Pitmasters hate them for this one weird trick!
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In the world of domestic smokers $1200 is pretty mid range.
The weber series offers great control and results for a fraction of the price. UDS smokers are even cheaper. And large heavy steel reverse flow smokers are way more expensive.
For the market of this smoker though I'd say $300 on a WSM or similar product plus spending the remaining $900 on 18 practice briskets might produce better results in the long run.
The whole look how much work it takes to maintain other smokers line smacks of infomercial marketing to me.
This item has been promoted in online media for the last three months or so. I believe the Wired article and another one have some more detail about the design.
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If you want PID control and web feeds these features are available from a wide range of DIY or commercial products to integrate with almost any BBQ cooker.
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I guess it mostly seems like a solution in search of a problem. It's more of a good example for entrepreneurship than for something that's needed in the market for BBQ cookers.
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I don't see anything groundbreaking here. Take a millennia old design, add automatic temperature control (a ubiquitous BBQ technology) and a Harvard brand. Yawn.
The creator's quote about ugly drum smokers ("trash cans with smokestacks; offensive to an engineer") belies how much he knows about BBQ: not much.
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Brisket point and short ribs will just be too fatty for some people's tastes unless cooked to over 180F.
Try brisket flat or even chuck steak instead for the sows ear to silk purse effect.
Or try pairing with a very acidic sauce or wine.
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Sounds like you need a bowl/buffalo chopper.
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ATK loves their superlatives.
Rotuts,
I find that the grate on the chimney gets too hot and burns my steaks so sticking them on spits makes sense. However then you have a hole in your steak so all the juices can leak out before you sear to lock them in.
Just kidding. But anyway a hole in the steak doesn't present well to me visually.
Dcarch I agree that searing the sides is necessary. There's a fair amount of convective transfer up the sides of steaks over a chimney though. It's not as effective as starting a big ribeye in a pan standing on it's fat cap though.
There's really no reason to use your oven for this either. The results are perfectly achievable in a kettle grill with only charcoal.
Another product for similar fire management purposes:
www.vortexbbq.com
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Liam that Philadelphia broccoli sandwich looks so great.
Ann very impressive basil. Mines been anemic.
I did get to incorporate some home grown parsley and mint in dinner tonight though.
I made these yogurt lamb leg kebabs with tatziki, tabbouleh with the fresh herbs, and oven roasted mixed potatoes.
Cooked the lamb on the rotisserie.
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so the answer is to cook it longer.
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Sounds like you got brisket point the fat side. Cut it into cubes and glaze, finish in a 250-350 oven for a couple hours.
If you do it with BBQ sauce in a smoker this is what has become known as burnt ends although not exactly the same as the actual burnt ends of a smoked brisket that were the origin of that term.
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The temperature setting is not very accurate. It's on/off control and I believe mine steps from "140" to "200" and 200 ends up being a full boil.
Of course in colorado water boils at 200.
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I only have a few things from my first kitchen. A wusthof 8" chefs knife, a wusthof steel, my old small wood cutting board, and my revereware saucepan. I use all of them almost every time I cook.
My trusty cuisinart food processor gets lots and lots of use too.
I've got a hundred other gadgets that I use on average once every 20 times i cook.
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Here's some must-eat dishes for you
oyster or shrimp po-boy from Mother's or Domelise's
gumbo
mufalletta sandwich from central grocery
hot boiled crawfish (season still on until August)
Etouffee
Take the streetcar down to cooter brown's for a big mess of fresh oysters and hundreds of beers available
For restaurants, Cochon, Muriel's Jackson Square, any of the Besh restaurants (Luke, August) are some of my favorites.
If you've got street transportation you can get outside New Orleans proper to some of the outlying Vietnamese communities for fantastic viet food.
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I got these breasts from restaurant depot, halal for $1.66. Tenderloin off. They're trimmed ok but mechanically separated so a little cleanup helps.
They also come fresh in four 10lb bags, so a little dedication to processing is required on the front end for home use.
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Did a bulk sous vide cook of boneless skinless chicken breasts, 1% salt, penzeys mural of flavor and olive oil. 3 hours at 60C, crash cooled and stored some in fridge cold drawer/some in freezer.
Impossibly moist, tons of great chicken flavor for sandwiches, pasta toppings, chicken salads. Will cook this way again and maybe always from now on.
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I should've known to search. Thanks for the feedback.
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This is something I've been wondering about:
The extended duration high temperatures inside a pressure cooker environment effectively sterilize the contents of the pressure cooker over any reasonable cooking time. I assume that in thirty minutes at pressure, for example, all contents of the inside of the pressure cooker will have been heated to a sufficiently high temperature to kill any pathogens.
It would make my life easier if I could leave a pressure cooker lid on for natural release overnight at room temperature without worrying about the extended time the contents spend between 140F and 40F as it cools down. This saves me the hassle of cramming 10 lbs of boiling hot contents into the fridge or crash cooling and finishing my processing of the contents on the spot for refrigeration.
I know that as natural release or quick release occurs eventually when the cooker depressurizes the valve opens and some gases are exchanged. However the contents at this time would still be well above 140F and could therefore kill any pathogenic bacteria entering via the pressure cooker valve. It's possible that to some extent the valve will continue to "breathe" as pressure inside the vessel equalizes with the room.
Am I playing with food safety fire here to decline to refrigerate, for example, stock, if I leave the lid of the pressure cooker undisturbed for 12 hours? Or will the initial sterilization knock back bacterial populations to a level that's not of concern?
If it makes a difference I have a Fagor rapid express spring valve pressure cooker.
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My portable induction hotplate (max burton) is fast as heck but the lack of specificity of temperatures and the bang/bang on-off nature of the controller means it's a little unstable to use at a bare simmer.
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Kim that's my kind of burger and I'm serious about my burgers.
Last night I rotisseried a chicken with lemon pepper and seasoned salt.
Tonight the dark meat was diced and added to a hash with russets, shallots and broccoli.
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And vinegar is marketed as a cleaning agent. There's an absolutely enormous pool of money pouring into consumer foods every day. At this scale even hundredths of a percentage of market share is real money.
I take way more umbrage with supply line and manufacturing adulteration/efficiencies.
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I would contend that it doesn't excel.
Fair enough. I tend to quite enjoy the results achieved by grilling. But I'll admit the tenderness from sous vide on these cuts is better.
The Harvard Smoker : for a better Brisket
in Food Media & Arts
Posted
You just take 0.0 scores in the categories you don't submit. You can't choose to pay less entry fee for fewer categories.