Jump to content

daninpd

Guru Supporter
  • Posts

    1,389
  • Joined

  • Last visited

  • Days Won

    59

Everything posted by daninpd

  1. I will be doing one for Christmas using Julia Child's method for goose: steamed to render some fat, then stuffed with prunes stuffed with foie gras. And cooked hot and fast for crisp skin. Drip pan is a must.
  2. I will post my Christmas Duck Joetisserie cook in a new thread. I tried to order a goose from my butcher and he said he ordered 2 cases for November and 3 cases for December. He got a total of one case this month and is sold out.
  3. I got a Joetisserie when Kamado Joe had them on sale a couple of months back and plan to take it for its first spin with a Christmas goose. Any and all tips from experiences any of you have had will be appreciated. I plan to use Julia Child's "Steam Roasted Goose" recipe to steam it for 45 minutes to an hour to drain off some of the fat.
  4. This is another good way to start this thing back up
  5. What the heck are those? It looks like Gatling gun barrels wrapped around a giant Howitzer tube (a very bad idea). Well pipe stems?
  6. The apology from the people that shut this thread down
  7. You need to show us that recipe. I smoke a turkey in about 3 hours. 12.5 hours is pulled pork or brisket in my book. Scan it or photo and post it. I need to see that!
  8. I'm sorry you didn't make the deadline because that would have been the first KK seafood entry for anything. Wow, will wonders never cease.
  9. One of my heroes. And like few people talk about, he was the first person to break the sound barrier "and live through it". And he was humble about that. Records don't count when they kill you.
  10. Some of the political stuff was just downright nasty, but some was actually pretty funny. And it's not a fine line. I can enjoy someone poking fun at my views and beliefs and I may poke fun at your candidate and views. But I know the difference between poking fun and being a a$$hole.
  11. Yes, patience is involved with a big frozen bird. But I am reminded of a quote from James Beard from the days when buying ham meant buying "A Ham". There were no little packages, just a "HAM", usually around Christmas or Easter (like 16 or 18 pounds). He said "Eternity is defined as two people and one ham".
  12. I have been on fishing trips down the Rogue River in Oregon several times. For lunch the guides pull up on a sandbar, build a fire and throw green alder branches on (leaves and all) for smoke and cook Steeelhead trout. Always yummy.
  13. If you own horses it's a good idea to have more than one vet in your contacts and one reliable, knowledgeable and capable horse shoer. And treat him like gold.
  14. There probably are laws against that meal, like sugary drinks in New York. Tell the guy in that last picture what he can't eat. It will be a short conversation.
  15. The Crystal sauce is great on any fried seafood and wings are probably next in line. Be sure to check your hot sauce for heat and vinegar because Louisiana sauces have a wide spectrum. Crystal is sort-of in the Goldilocks zone with a nice balance of everything to make this.
  16. I used the excuse of my farrier coming to shoe to cook a Prime Rib on the Joe and serve a full five course meal for him and his wife. I didn't do a lot of photos of the cooking process because I was kinda busy. The menu was Cajun Popcorn- crispy fried crawfish tails with Crystal sauce and blue cheese crumbles. The Crystal sauce is from The Redfish Grill in New Orleans: 2 parts Crystal Hot Sauce to 1 part melted butter and 1 part honey, they serve it with crispy fried oysters. Next course was Lobster Bisque (made with frozen whole lobster). Course 3 was a Red and Gold Roasted Beet Salad with Goat Cheese Crumbles and Pistachios and a Herbes de Provence vinaigrette. The entree was Pecan Smoked Prime Rib served with Gratin Dauphinois potatoes and Creamed Spinach. Dessert was a Inside Out German Chocolate Cake. I used Adam Perry Lang's recipe for "Any Time of Year Prime Rib" which I have done before and it makes a great Prime Rib. Lobster Bisque recipe: https://www.allrecipes.com/recipe/76637/perfect-lobster-bisque/ The Beet Salad recipe: https://www.epicurious.com/recipes/food/views/beet-and-goat-cheese-salad-with-pistachios-107426 The German Chocolate Cake recipe: https://www.epicurious.com/recipes/food/views/inside-out-german-chocolate-cake-103202 The Wines were a Sunce Vineyard Capay Valley Viognier and a Wrath K W Ranch Pinot Noir. The start of beet salads Starting lobster bisque The only change I made to the recipe was boiling the lobster shells and legs in the chicken stock for 45 minutes to extract as much lobster flavor as possible. Gratin Dauphinois before going in the oven. The star of the show, pulled at 128 IT. Inside Out German Chocolate Cake And now, the Hors d'oeuvres The Soup, Lobster Bisque The Salad Course The Entree, Pecan Smoked Prime Rib with Gratin Dauphinois ans Creamed Spinach Dessert, Inside Out German Chocolate Cake. The Wines My Farrier is about to dig in!
  17. When I lived in Thailand as a kid my Mom called December "The month they put pants on the kids". We were still sweating, but the kids were too cool for their diaperless existence. It's all about what you're used to.
  18. That picture is very close to the meteorologists textbook picture of a Haboob, from the Sudan. Beautiful picture, don' wanna be there.
  19. Welcome Tex and your new Joe. And, yes, "When Mama ain't happy, ain't nobody happy", I believe the saying goes.
  20. I hate to bomb in here with low-tec. A good pizza stone would be my first accessory.
×
×
  • Create New...