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rich_l
Chain Reaction: Pizza Hut's Big Pizza Sliders
Thanks for the picture of the good looking cat. We need something to counter the ugly dog photos. Unfortunately the dearth of toppings made the pizzaettes look pretty ugly too :-)
Share Your Sweets: Peanuts
Recipe for Laura's Puppy Chow?
10 'Just Add X' Foods That Taste Better On Their Own
Why am I seeing this on 01/30/13 - which is a kind of kewl date too :-)
Serious Entertaining: 'I'm Sick, Make Me My Dinner!'
If you are sick you are an invalid. Surely if you are invalid your SO or Parental unit won't expect you to cook for yourself. Thanks for the simple recipes :-)
Holiday Giveaway: The Amazing Thermapen Thermometer
I used it to make sure the turkey breast was cooked and juicy :-)
Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack
Omelet au fine herbes - while wearing my Sriracha-Hot-Chili-Rooster-Sauce- -T-Shirt
Hangover Helper: Pastrami Cheese Fries at Wise Sons, San Francisco
Can I get a fried egg on top?
Gift Guide: For the Griller
Dangit :-( no additions to my Amazon gift list. How about the new Weber mini-chimney or maybe a weed-burner?
New smoker...gift ideas?
Weber chimney charcoal starter, remote thermometer
Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack
Smoked Turkey Frame Soup
A Sandwich a Day: Tongue on Rye at Romanian Kosher Sausage Co.
Tongue sandwich with milk?? You expect us to value that shaygetz's opinion? Obviously from deli he knows gornish.
Grill-Roasted Herb-rubbed Turkey Breasts
I am planning on using dried herbs (I know, my bad). What is the conversion? One half dried equals one fresh??
Los Angeles: Mexikosher Is a Secret Burger Spot with a Mexican Problem
Cheeseburgers are trief (unkosher) but if you use vegan (non-dairy) cheese they only appear.to be treif. So me one seeking a kosher meal would be quite upset be the sight of a "cheeseburger" at a neighboring table. I cannot understand why they would serve such if they want a kosher clientele
Grilling: Herbed Turkey Breasts
I learned to cook turkey from my dear grandmother - unfortunately I learned what NOT to do. It sounds like Joshua has learned the same lesson. The answer is simple - DO NOT LET THE INTERNAL TEMPERATURE EXCEED 165F WHILE COOKING. Pardon me for yelling but it is so very important, and if you cook only the breast you don't have to worry about the dark meat being properly cooked.
Barbecue: Pastrami
Thanks Joshua. I followed your recipe using a brisket flat from Sam's Club and smoked in the mini WSM that I made from a Smokey Joe. smoked with oak to 180F - it was GREAT and I am from Brooklyn and very familiar with Katz's.
I wonder how long it would take to dry cure a hunk of pork loin - rather cheaper and no fat to trim. I guess I would end up with something like Canadian bacon, which is also Good Eats :-)
How to Carve a Turkey
My Dad carved the turkey in the classic manner a cut under the breast then thin slices. I am unable to do that but this way gets meat to the table and everyone is happy.
Red-Dyed Pistachios: Are You Still Out There?
Gosh, I completely forgot about white pistachios - too salty for me. I would buy a quarter pound of natural pistachios and eat them as I walked down the street - when I was in High School in the '50's
Food grade pipettes?
Echoing PSfam, if its good enough for the lab, its more than good enough for the home.
BTW aren't "essential oils" used in foods? which implies that those pipettes are OK for food.
I guess you could use them for adding vermouth to dry martinis. (-;
Slurped: Of Noodles at Arirang and Rodent Home Invasions
Get a cat, preferably a Maine Coon Cat - they are great hunters and friends.
A Sandwich a Day: The Cheesy Italian Beef from Gold Coast Dogs
Passing thru on Amtrak I had an Italian beef with hot peppers and chili cheese fries at the Gold Coast Dogs in Union Station. I didn't know there should havebeen giardinoera the sandwich,
only veggieI s noticed were the peppers. The fries on the other hand were tasty and
I'll get them again with a dog
Market Tours: Schwartz's Kosher Supermarket in Williamsburg
Parve Kishke - a sausage made of meat and grain? Something here does not compute :-)
Barbecue: Competition-Style Ribs
Competition Ribs differ from backyard ribs as Judges take only one or two bites (they will be judging up to two dozen entries and having a full belly is unfair to the cook) but in the backyard I'll eat the whole rib or six
A serious competitor friend of mine told me that he doesn't like his competition ribs - too sweet, but they win so.......
Smoked brisket
OP gives the low & slow method for brisket. High temp brisket is also yummy. Put the brisket into a 325-375F cooker until internal temp in the middle of the flat is 160F then wrap with foil and keep cooking until a temperature slides into the meat like butter.
Remove from cooker, wrap in foil then clean towels an put into a dry cooler to rest for an hour or so. Slice across the grain and enjoy
Types of BRIQUETS for charcoal smoking/grilling
Everyone knows that lump is superior to brix :-) so we don't have to go there but what about All Natural brix or Coconut shell brix?
I've been using Rancher/TJ all natural brix for the longer life, less ash and better fragrance. I'm looking for coconut shell charcoal but haven't been able to find it at a reasonable price in St Louis
Memorial Day BBQ Brisket - in 3 - 4 hours
Most brisket recipes take many Many MANY hours, mine doesn't.
The day before I trimmed most of the excess fat from the 8 pound flat and rubbed it whth Tones Canadian Steak Rub from Sam's club. Back into the fridge.
I wokeb up on Memorial day at 10 AM, folks were coming at 2PM - no problemo
In the morning I pulled the meat from the fridge, assembled my WSM on my red 18.5" kettle base with a foil wrapped terra cotta flower pot base in the water pan instead of water. I dumped about half a bag of Rancher hardwood charcoal into the charcoal bowl. I had about 12 brix going in the weber chimney, they went onto the brix in the bowl with 2 chunks of oak.
I assembled WSM with the flat on the upper food grate, fat down so it would drip into the pot of beans on the lower grate. I guesstimate the lower vents (one touch) were about 2/3 open. If I had been using my WSM base I would have 1 vent closed and 2 open.
After about 90 minutes the meat was at 160*F and the cooker at 300*F (measured with a Maverick ET-73) so the meat was put in a shallow pan, about half a bottle of BBQ sauce added and the pan covered tightly with foil. Back in the smoker.
When the meat temp hit 205*F the meat was stuck with a probe (toothpick) - still not ready. At about 1 PM the probe felt like it was gong into butter so the pan with meat was taken out of the pan and the meat was put on the grill for about 10 minutes to tighten up the bark. The au jus was poured off and put in the fridge to defat - after 10 minutes the flat was flipped and cooked for another 10 minutes. Then it went into a pan covered with foil wrapped in a towel and put into an empty cooler to rest for at least 30 minutes.
Dinner Tonight: Spicy Ginger and French Lentil Soup
Though this looks like one of those simple and comforting lentil soups, be warned: "spicy" is in the title from The Breakaway Cook for a reason. But instead of getting all of its attack from chiles, most of the heat here comes from a mound of minced ginger. More
From Behind the Bar: So You Want to Open a Bar
Your life sucks. Sure, you make good money, but you're never home, you hate your boss, whatever industry you're in is either uninspiring or downright evil, and you want to take your ill-gotten gains and leverage them in to something that gives you the lifestyle you've always wanted. Do you open a Subway franchise? No way. Where's the fun in that? You want to do something fun. You want to open a bar. More
Sunday Supper: Cassoulet
In its simplest form, cassoulet is a casserole of beans and pork (usually sausage) cooked slowly with aromatics. In its highest form it can contain wine, bacon and confit of pork, duck and even goose. To me, the fact that an excellent cassoulet can be made out of minimal ingredients is what makes this noble dish a necessary part of any cook's repertoire. More
Grilling: Butterflied Leg of Lamb
[Photograph: Joshua Bousel] Between brisket and the forthcoming turkey, I was able to get in a nice big leg of lamb, one of my favorite large cuts of meat. Seemingly designed for the grill, a butterflied leg of lamb comes... More
These Akorns are wonderful inexpensives Kamados for a Street price of $350 and can be had for a lot less on sale. Wonderful Smoker
Or you can build a mini