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Everything posted by SeaBrisket

  1. I've been resisting the Joetisserie because I've never been sure it would provide enough variety to justify the cost but this is pushing me toward wanting one.
  2. I'm leaning toward the purdier My boning knife is the Victorinox and I like it quite a bit. I don't see either of us getting a ton of use out of a 12" slicer but it would be nice to have on hand and I need to do something about my current situation.
  3. Our main knives are 10" and 8" chefs knives. We both prefer the shorter but use both of them plenty.
  4. Looking for recommendations, let's say under $100, for better slicing of things like bacon or brisket. I have no room in my life for a meat slicer. I've considered going the electric knife route and am looking at the Cuisinart CEK-40. https://www.cuisinart.com/shopping/appliances/electric_knives/cek-40 I don't particularly want a gadget on my countertop but do people have a positive experience with these and do you make broad use of them? Another option that came up searching this site is the Dalstrong Gladiator slicer. I think this is the correct model: https://dalstrong.com/products/gs-12-in-slicer Any other recommendations or strong opinions on the ones I'm considering? Your help is appreciated.
  5. I grew up eating off of my godfather's Imperial, which he still uses and which he received as a wedding gift the year I was born, making it the same age as me at 41. My wedding gift from him and his family was my KJ.
  6. Why the air drying? I did a few powders that came out great last year (paprika, aleppo, ancho) and will be doing much more this year but would like to know how this might help.
  7. These? https://www.weber.com/US/en/accessories/cooking/charcoal-briquettes-and-accessories/7417.html They smell like lighter fluid to me but I've never noticed an off taste from them. Just don't like how they crumble apart.
  8. I would say so. We've been having them a lot more frequently in the Seattle area, which is great. I showed up at the Seattle Costco for it this weekend and the rep said they'd accidentally delivered the charcoal to Bremerton, but he'll be in Tukwila this weekend with a double shipment. Fortunately, I'm very close to both locations.
  9. There were reports on here and Facebook about KJ Big Block batches having an off taste. I've used them for awhile now and never had an issue. I can't find the thread on here anymore. Has this been resolved? The Roadshow is coming to my Costco this weekend so I'd like to pick up some bags. Pretty much done with RO's inconsistency and smokiness, except it's so readily available. Love Jealous Devil but it's too expensive for regular cooking.
  10. I use the same, or I use cotton balls with 91% rubbing alcohol. The KJ starters light easily enough and have a nice long burn time to get the coals going. I cut them down to maybe 1/4" pieces to stretch them. They work great and only let a little puff of smoke off when they extinguish. The cotton balls don't burn as long. The only down side is I can't buy them locally, which has had me try the following: -Weber cubes. Light easily because they have lighter fluid in them but way too messy. I get little white flakes all over my grill table. -RO tumbleweeds light easily but smoke too much. -Zip lighter cubes are difficult to light and smoke way too much. I only use my torch to light my pellet tube. If I'm in a hurry I'll use my chimney, but I try not to be in a hurry when I'm grilling.
  11. It's possible but I did press them in a towel after rehydrating and browned them in the pan before removing them and mixing up the base so it should have been minimized. I also may have gone too heavy on the olive oil which could have contributed to extra brothiness as well as the overcooking.
  12. Both of the recipes I referenced while cooking as well as the instructions on the bag of bomba rice gave a 3:1 broth: rice ratio. The inspiration for making this was that we were hosting a friend who just returned from Spain where she'd taken a paella class and she thought ours had a bit more broth ratio than they'd used in class. I was mostly following the recipe from that class for the base. For the broth I made and froze pork broth earlier in the week. I set two cups of the frozen broth on the stovetop, added one cup of the water I'd used to rehydrate porcini mushrooms for the dish and set my stove to the lowest "Melt" setting. Next time I'll turn that up and get it near a boil as you recommend.
  13. I think I put in too much broth and overcooked the bottom waiting for it to boil off.
  14. Maybe a little too much socarrat but everybody was very pleased. I just picked up this pan after using a friend's in the past. I love how many variations you can make of this dish.
  15. Thanks, @ckreef. I'm going to try direct this time.
  16. Last time I did paella I set the deflectors on the accessory rack and the pan on that. It came out great but I don't remember if I had the tasty burned bits at the bottom of the pan. Which setup do you folks favor? I'll be trying an elk, chorizo and mushroom paella in a few hours.
  17. I've used a Maverick 732 the past three years. Very good battery life but I always found the unit loud and annoying--both the alarm and the beeping with every button push--and the connection tended to cut off periodically with the alarm going off every time it did, which was generally while sleeping during an overnight. This summer I replaced it with the Thermoworks Smoke. The result of my upgrade: slightly less loud and this slightly less annoying. I still lose the connection, with the same alarm waking me up in the night, just with a slightly better tone than the Maverick's chirping and they insisted on the damn thing beeping with every button push (why??). So, I regret spending the extra money. I bought it thinking I'd add the Gateway eventually which would put the connection on WiFi and automatically track the progress of my cooks that I currently log manually. Given the disappointment, I'm reluctant to spend more to get the Gateway. That said, the Smoke feels like a much more solid build than the Maverick and I believe it will last longer in the end.
  18. Might also consider rolling at a lower temp until the stall then bringing it up to 250 to avoid being done too early.
  19. I'd throw it on between 11-midnight, personally.
  20. I love that cut but have never seen it for sale separate from the rest of the spare ribs. I like to trim it off for a mid-cook snack while making St Louis ribs.
  21. I only worry about over trimming as I did with my one real brisket failure. I trim off any meat that's browned and take off any big fat deposits from the sides. I've stopped trimming between the point and flat except what sticks out from it and hardly touch the fat cap except where it's really thick.
  22. Great looking cook! My butcher has been advertising elk and I've promised a friend we'll be having her over for it.
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