ranger99’s Profile

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From Serious Eats

Taste Test: Mustard

Here is an Oregonian praising all that is BEAVER. They have the best honey mustard and their prepared horesradish is to die for!

From Talk

Pizza on the bbq--a sob story and plea for help

I cook the first side of the crust on a very hot grill then I take the crust completely off the grill, and then turn down the barbeque to about 350 degrees. I put the rest of the ingredients on the top of the pizza and then put it back on the grill and close the lid to act like an oven. You do not need a screaming grill to do this. I have the best luck melting the cheese at about 350!

From Talk

Habanero Help!

My favorite way to deal with habaneros is to smoke them. No - not in a pipe, but I put them right on my charcoal grill with just a little bit of heat and let them dry up. I then don the paper mask and gloves and put them through my spice grinder and go to it. This powder is wonderful, it flavors chilli, jambalaya, tacos, you name it - I have even put a pinch in a batch of brownies - it is really good with great habanero flavor but watch it - a little goes a long long way. I filled a small film container and it lasted me several months. Do not do this without a paper mask - it will take more than your breath away! If you don't have a charcaol grill I'm sure you could make up a makeshift smoker in your oven with the temp set at 200 or less.

From Recipes

Honey-Brined and Smoked Turkey

Smoking meat is normally done at 225 - 325, does this recipe call for 400 degrees for the full cooking time? Can anyone help me out here? I have a pellet smoker and would love to give this a try.

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Recent Comments | Response to Comments

From Serious Eats

Taste Test: Mustard

Here is an Oregonian praising all that is BEAVER. They have the best honey mustard and their prepared horesradish is to die for!

From Talk

Pizza on the bbq--a sob story and plea for help

I cook the first side of the crust on a very hot grill then I take the crust completely off the grill, and then turn down the barbeque to about 350 degrees. I put the rest of the ingredients on the top of the pizza and then put it back on the grill and close the lid to act like an oven. You do not need a screaming grill to do this. I have the best luck melting the cheese at about 350!

From Talk

Habanero Help!

My favorite way to deal with habaneros is to smoke them. No - not in a pipe, but I put them right on my charcoal grill with just a little bit of heat and let them dry up. I then don the paper mask and gloves and put them through my spice grinder and go to it. This powder is wonderful, it flavors chilli, jambalaya, tacos, you name it - I have even put a pinch in a batch of brownies - it is really good with great habanero flavor but watch it - a little goes a long long way. I filled a small film container and it lasted me several months. Do not do this without a paper mask - it will take more than your breath away! If you don't have a charcaol grill I'm sure you could make up a makeshift smoker in your oven with the temp set at 200 or less.

From Recipes

Honey-Brined and Smoked Turkey

Smoking meat is normally done at 225 - 325, does this recipe call for 400 degrees for the full cooking time? Can anyone help me out here? I have a pellet smoker and would love to give this a try.

From Recipes

Honey-Brined and Smoked Turkey

@ezeating: You can try the brine minus the salt, although I don't know how much flavor the turkey will pick up, salt is a pretty important part of the equation. It can't really do any harm, so I would say give a shot and report back how it turned out.

Good luck.

From Recipes

Honey-Brined and Smoked Turkey

Ok - I totally want to make this but I have kosher turkey breast - help - Do I brine minus the salt? Will it come out the same with the breast?

From Recipes

Honey-Brined and Smoked Turkey

I made this last year to rave review. The skin wasn't as good looking but it was delicious. I think i'm going to make it again this year and pay closer attention to the skin, that is a beautiful red it has in the picture

From Recipes

Honey-Brined and Smoked Turkey

Wow...I think I just drooled into my keyboard. This sounds amazing.

We're hosting my family for Thanksgiving this year, and among the guests is my ultra-frugal, no-bargain-is-too-good-to-pass-up, and "I'm an expert on all things" father. Several years ago, he had a bad experience with a Butterball brand turkey. He called the company to complain and got coupons for three free turkeys in the mail. Well...as you might expect, that made the pain of the terrible turkey go away in his mind and Butterball was redeemed. Nonetheless, last year, he opted away from the Butterball brand and went with a less expensive grocery store variety. While cheap, it was terrible, and he was sorely depressed when they didn't send any coupons in the mail. He's called three times to see what variety we've purchased and how we're cooking it. I think I'll tell him we're having this. Perhaps the only thing Dad likes better than a bargain is a tasty treat out of a smoker! Happy Thanksgiving!

From Recipes

Honey-Brined and Smoked Turkey

This has got to be the yummiest tasting turkey ever. I love the salty turkey meat with the sweet honey finish. Awesome recipe.

From Recipes

Honey-Brined and Smoked Turkey

Brining the bird is the way to go. Sounds delicious.

From Recipes

Honey-Brined and Smoked Turkey

We brine our turkey every year and it's delicious. This recipe sounds great!

From Recipes

Honey-Brined and Smoked Turkey

I can't wait to try this recipe - it'll be the first bird I've ever roasted!!!

From Serious Eats

Taste Test: Mustard

I'm not sure which category it would go in, its probably more of a hot sauce, but I have to turn you all on to Dave's Gourmet Hurtin' Habanero & Honey Mustard: http://www.davesgourmet.peachhost.com/ct_PRdahhm.htm.
Its thick enough to be spreadable for your sandwich, and so hot you cant stand it but so sweet you can't resist - there's nothing better with cold, day-old pot roast.

From Serious Eats

Taste Test: Mustard

Maille is what all the best Chefs in the world use. Dijon, stone ground, you name it - Maille wins.

From Serious Eats

Taste Test: Mustard

39 mustards? Wow! Impressive. I'm a French's fan myself - good old fashioned yellow mustard is fine with me.

From Serious Eats

Taste Test: Mustard

After participating in this thread a few days ago, I came across this great website, and have already placed an order for some exotic mustards:

http://www.mustardmuseum.com/

From Serious Eats

Taste Test: Mustard

as I will repeat from my previous comment::
does anyone know of this Heinz french mustard? It's got the color and consistency of baby poop (I dunno guys... that was my memory as a 22-year-old drunk off of fish and chips) but not really spicy. I can't even find a similar product in America!
But yes, horseradish mustards RULE!

From Serious Eats

Taste Test: Mustard

Kosciusko Beer mustard is also wonderful.

From Talk

Habanero Help!

I used to dry mine in a dehydrator, just beware and listen to ranger99 gloves are a must!!!!!! I ended up blistered to mid forearm for a week by slicing hab's without gloves. Totally embarrasing when you have to call poison control to find out how to stop the pain.

From Talk

Habanero Help!

They freeze beautifully. Freeze them in a single layer on a freezer safe plate. When they are frozen solid put them in a freezer bag. Voila..they keep for months and months. Just take one or two out anytime you need them to jazz up a recipe.

You can also pickle them..any pickled pepper recipe will work fine or dry them in any standard home food dehydrator. Their thin walls and low moisture work well for drying.

From Talk

Pizza on the bbq--a sob story and plea for help

I echo the comments about browning one side first and then flipping it. One tip if you have a crowd to feed is to buy those aluminum sheets with the small holes in the bottom. Then use a little non-stick spray and put the dough on it to brown the first side. Then flip it on the sheet and let the kids add the toppings while you brown the next one. By the time you're done with that, the first pizza will be ready to go back on to heat the toppings and melt the cheese.

The aluminum sheet isn't necessary but it makes everything a little easier to take on and off the grill quickly if you are trying to feed everyone at around the same time.

From Recipes

Honey-Brined and Smoked Turkey

This is my first time trying the brined turkey and on the grill. I grill everything and Im hoping for a delious tast and flavor.

From Recipes

Honey-Brined and Smoked Turkey

I finally brined a turkey and it came out too salty, I followed a recipe which I seldom do, I'll have to work on the ratios of salt:water:sugar to our tastes aside from that the flavor was great I added a jalapeno and a serrano rough slice with seeds and one medium valencia orange juiced and sliced.

From Recipes

Honey-Brined and Smoked Turkey

@ranger99: You can cook this between 225-325 and it'll turn out fine. I cook it at a higher temperature to get a crisper skin and to make sure the bird doesn't become overly smokey, which ends up overpowering all other flavors in the turkey.

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