@wilburpan - I'm curious about the 12 minutes on a kamado. Do you light the charcoal using a chimney starter? It takes 15 minutes or more to light the charcoal in a full chimney, so how do you light the charcoal, transfer it to the grill and then let the kamado and grill get to the right temp in less time than that?
Great write-up. I have a gas grill for my daily grill and a Weber Smokey Mountain for my smoking (plus a mini-kettle grill if I ever tailgate again). Most of my grill work is for quick cooking things (and half the time during the week) and this works perfectly. I can be eating my burger 20 minutes after I get home from work. Sometimes I dream of also getting a big kettle but can't really come up with that much use for it that I couldn't just use the smoker for.
@Brian Basiaga - It's always recommended to use an ice bath to cool down the chicken (or any meat) as fast as possible to avoid the amount of time in the danger zone. Pretty much any sous vide recipe that has you refrigerating it in the bag has you do that.
Sottocenere on a pizza is fantastic. I've used it before at home and its great and very fragrant. The whole kitchen smells amazing while its baking
@punchjc - a Monte Cristo is a completely different sandwich. Turkey, ham and cheese that is dipped in french toast batter and fried.
Growing up, it wouldn't be a family gathering without a huge platter of Sloppy Joes. Would kill for one right now.
@Meg O/Shrub - I usually see Lagavulin around $80-90 at most stores in NY. The one exception is at Astor Wine where it is usually around $65-70, then again I think they have the best prices and selection in the city.
Love Islay whiskeys and Lagavulin is my ultimate whiskey. Takes quite a bit of willpower not to drink it daily cause I love it that much. Bowmore Legend is my daily drinker but Lagavulin comes out quite often.
You are so right on so many points except caraway seeds on an everything bagel. Everything should consist of the toppings available for all other bagels in the store. I don't ever remember seeing a caraway bagel. And before you try to tell me that pumpernickel bagels have caraway seeds, I saw that is not relevant, its toppings not anything that could be mixed in. You don't see cinnamon or raisins on an everything, so keep your awful caraway seeds away from me. Salt, onion/garlic, poppy seeds and sesame seeds. These rules are simple and finite.
Love me some grilled flanken short ribs. Pretty much all I ate throughout Argentina. Cook it over direct, super high heat and it gets a great crust and takes just a few minutes
Sweet. Fancy. Moses
@Morgan Eisenberg - yes, I cut it in half. By doing it lengthwise, the pieces don't overlap under the pepper. Maybe it was just my fault since the first time I wrapped, the overlapped part stayed flabby. I've been going lengthwise since and never looked back
Looks good. I make something similar but have settled on wrapping bacon around the jalapeno lengthwise instead of across. I find that this way minimizes the pale, flappy overlapped part of the bacon underneath the pepper.
Hells no. Sausagchos. Like totchos but meater. The perfect size, shape and the casing is what makes the difference. Won't buckle underneath all that weight.
@plazmaorb - And consider me among those that can't figure out why anyone would recommend Five Guys. Greasy, tasteless burgers. I consider In n Out a top notch fast food burger but nothing worth going out of the way for and think Five Guys hides mediocre, overpriced burgers with their myriad of toppings
Appreciate the shout-out to the underrated McNugget. It is a feat of engineering and pretty much the only thing I'll eat at McDonald's. Wish you also gave some love to Hot Mustard as the best dipping sauce.
would be curious how the results would change, if at all, because I would almost never eat them just boiled or steamed
Looks damn fine. I recently started slicing my meatballs in half for a sandwich. Never really wanted to but its the best solution. The only difference I would make is that I'd go broiler to melt the cheese. Love it when its gooey, bubbly and just a tiny bit spotted brown. I also like when the outer edges of the uncovered bottom bread gets toasty brown too.
And the end pieces of the loaves, aka the tushee, are for snacking on while making the dish. Growing up, whoever was home when my mom was making garlic bread got to feast on those
@lrobinl - so let me get this straight... you don't use egg, breadcrumbs or cheese? So you just ground meat plus seasonings? That is not a meatball.
@ The True Adonis - No needs for multiple links to the same "research" article. An article that certainly reads like a conclusion in search of supporting research rather than a conclusion based on research.
@Jersey Mike - they use to have a fancied up version at Blue Smoke that was pretty good but not sure if it's still on the menu. Dukes near Union Sq has it too and was tasty if memory serves me correctly.
@jaycain - One side (I think the small end) is more eye and less cap and the other end has a larger cap compared to the size of the eye. So if you took an entire roast, you would see a small cap on one size and a comparatively larger cap on the other side. Similar to a porterhouse where the tenderloin part get progressively larger.
Two questions: What is the difference/impact when putting the salt on over vs. under the skin? Is under the skin better or more efficient?
Also, you are recommending salting only 12-24 hrs where your prior recipes have had 1-2 days (see spatchcocked turkey recipe - and I've seen up to 3 or 4 days recommended elsewhere). Is there any benefit to going longer than a day or is it "up to 3 days" type thing? Does the length of time depend on whether you salt over or under the skin?
@Daniel Gritzer - crispy fried shallots... now you're talking. The best mashed potatoes at restaurants always come with crispy shallots or frizzled on top.
Man, i would kill for a taylor ham, egg and cheese sandwich right now. The perfect breakfast sandwich.
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