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Everything posted by daninpd

  1. I have emulsified butter into a injection for turkey (mainly into the breast) with excellent results. It helps if you cook with a rotisserie so any fat or juices that leak out baste the meat as it turns. It definitely was not dry turkey.
  2. That looks like some really good bacon. I have always had good results using Morton's Tenderquick for my pork bellies (I think it preserves the color more than anything else.). If you want a little more heat, you might try matching a serrano to each of those jalapenos. They're small with good flavor and up to 5 times more heat, but nothing crazy. Glad you're having fun with red beans and cornbread, it is the best.
  3. Clicking the link in my narrative will take you to the recipe. I marinated the steak for longer than the recipe- 1 hour, and cooked it less than the recipe- 2-1/2 minutes per side for medium rare. And friends from Thailand would be aghast at the thought of microwave rice, I used Basmati.
  4. I lived in Thailand a couple of years so I tend to cook a lot of Thai dishes. "Crying Tiger" is one I have cooked before, but this recipe really shines if you marinate the beef for about an hour. Usually served in a traditional style, this take is in a lettuce cup with a dab of rice to absorb the meat juices, a touch more of the marinade and some julienned carrots for crunch. When I do it again I will add some lime sections for garnish to get a little extra squeeze of lime juice. Finger food at it's finest from the grill. Recipe: https://www.weightwatchers.com/au/recipe/crying-tiger-lettuce-cups-1/56b79d80eeb7e01d6fe8e892
  5. Fogo has a video up that starts with that smoked cream cheese stuffed in jalapenos and wrapped with bacon and smoked again. Called "Texas Twinkies". It all looks really good.
  6. I am with you in looking forward to some responses. You are asking questions beyond my "dog level". That is a question for a definite "Big Dog" who is comfortable with 24 to 30 lbs at one go.
  7. Wow. Nine feet over flood stage is usually a disaster, but it looks like you planned for the possibility. Good luck with the aftermath and cleanup.
  8. Pork and peaches (or just about any fruit), my Kryptonite. Nice looking roast pork.
  9. This is a good hiring policy because the people they are looking for got a trophy in school for the same thing.
  10. I have smoked things in my Joe from nuts to pulled pork, when I wanted some smoke flavor, I have baked things in the same Joe, from cookies, pies, cornbread and cobbler, all without any smoke flavor. The Japanese originated this idea and they are not known for heavy smoke flavors in their food. Buying extruded coconut charcoal will be expensive, but will almost guarantee no smoke.
  11. Good looking meal. Your next to last picture should be your money shot: that is the definition of a campfire cook. Good job!
  12. My Dad was a graduate in Animal Science and always said "You can eat pork that will kill you but can't get beef that will past your nose". Not exact science but a basic guideline. And a lot of the basis for all of the Kosher/Halal rules.
  13. Great looking cook. And a cutie (or maybe Sleeping Beauty).
  14. At a wine tasting of some early attempts at Pinot Noir in the '80s, my wife's tasting notes included the comment "Plastic bucket nose". I think the same might apply here re the smoke.
  15. Cambozola and Saint Andre are two favorites at the moment. I'm like @SmallBBQr with a stuffed cheese drawer, and every trip to Trader Joe's is an adventure and a danger for it not to close. Oh, and the "Savory Thin" crackers at TJ's and Blue Diamond "Nut-Thins" are perfect crunchy nothings that let the cheese shine without adding too much to the game.
  16. Really well done. C'mon, where's your website? Post your prices. I want to buy #3 (vertical stripe war paint). Good job!
  17. I like the picture where the veggies are peeking over the steak saying "What about us??". Anyway, glad to see you are on a health kick.
  18. Welcome to you and your new Joe. Post some of you cooks as you transition into your new cooker. I went from a Akorn to a Joe and it was a revelation about control. Happy to have you here.
  19. This may be the target you need to shoot for. And I need your recipe for tannerite!
  20. It shows up fine for me, looks like you are blowing some stumps. What are you using? You didn't use quite enough to accomplish blowing it to the moon.
  21. As cowboys say, "Things can get a little Western" when you a duck and a Kamaddo.
  22. My favorite recipe for duck is from Paul Prudhomme where he split the duck after roasting to broil it for crisp skin. That recipe it was kept overnight after roasting, partially deboned and then broiled. A Louisiana thing, not a Kamado thing.
  23. Oh, and let me add, from experience, if you do put a duck over a Kamado set to "Broil" you are going to see flames like the Hindenberg. And a lot of unpleasant smoke. There was a reason that recipe used a broiler element on top and a place for the duck fat to go below.
  24. I don't think you followed the recipe in Step 4 Broil the Duck. The "Broiler" element in a Kamado is down below and you have to crank it up to achieve "Broil". The recipe you were trying to follow was not all done outside.
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