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Everything posted by daninpd

  1. I'm glad you're OK. I little related story: When I was in Army basic training one of our training areas was "Bayonet". You charged through it with your bayonet fixed to your rifle, stabbing various straw filled dummies, growling loudly the whole way (if the drill sergeants didn't think you were aggressive enough or growled loudly enough, you got to do it again). The last obstacle was a slanted pit you jumped into with a dummy you stabbed while jumping in and another you stabbed while running out. We had a Korea War vet who reenlisted for Vietnam and had to do basic again with the rest of us, but he was the most impressive (for a old guy, as we thought then) and his growling on that course was epic. One trip through the course we all heard him growling and grunting as he stabbed dummies, until he abruptly went silent for about 10 seconds and then started screaming "Medic!". In that last obstacle he missed the dummy and instead got his left foot resulting in about 2" of bayonet sticking out of the bottom of his combat boot. The sergeants rushed over, detached the bayonet from his rifle and had some of us carry him over to the tables set up in the waiting area to await the medics, bayonet still through his boot (well, technically, his foot), because none of us were about to pull that thing out of a 3/4" thick combat boot sole. There were a lot of recruits not looking at him or each other while waiting for the ambulance. We never saw him again. Glad you didn't need stitches. I have no idea what he needed.
  2. Yes, welcome! Spritzing meat with apple juice, beer, wine or apricot juice will also not damage the ceramic but will make you happy.
  3. Any help? Googling your label "Korean Short Ribs" yielded some nice recipes and more confusion as to the cut. Waiting for the results.
  4. I think most people here are more expert in buying them and breaking them than they are at building them. I have seen some folks removing the chimney caps on Joes and BGEs and sticking long skewers down through that for a make-shift Tandoor. Good luck in your research.
  5. I'm reminded of Jeff Foxworthy describing the first child (growing organic vegetables to make home made baby food) vs the third child ("Aw, comeon, don't eat that Milkdud you found under the refrigerator without wiping the cat hair off first"). Three years in with a Joe I, it's a big douche about twice a year. With a cover, for the most part, it takes care of itself.
  6. 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.
  7. Dang, that must be a good book.
  8. 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.
  9. 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.
  10. 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
  11. 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.
  12. 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.
  13. 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.
  14. Pork and peaches (or just about any fruit), my Kryptonite. Nice looking roast pork.
  15. This is a good hiring policy because the people they are looking for got a trophy in school for the same thing.
  16. 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.
  17. Good looking meal. Your next to last picture should be your money shot: that is the definition of a campfire cook. Good job!
  18. 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.
  19. Great looking cook. And a cutie (or maybe Sleeping Beauty).
  20. 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.
  21. 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.
  22. Really well done. C'mon, where's your website? Post your prices. I want to buy #3 (vertical stripe war paint). Good job!
  23. 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.
  24. 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.
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