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Everything posted by SeaBrisket

  1. "He was a brave man who first ate an oyster." -Jonathan Swift
  2. My wife is from Dartmouth, MA, and one of their regional specialties I seek out whenever visiting with her family is the stuffed quahog clams available in nearly every restaurant. We don't get quahogs here but today I finally got around to replicating them with our local oysters and it came out fantastic. I meant for this to be an entry in this month's challenge but I screwed up and forgot to take pictures of my process. I'll enter it nonetheless and hope for some leniency. I didn't carefully research the recipe as I should have. I simply did a search for stuffed quahogs and when I saw the trusted name of Martha Stewart show up, I decided to just follow her method. I regret that, as I should have gone with a source more local to Dartmouth, but it's hard to call something so good a failure. Since I failed to get pictures, I'll just post Martha's recipe and note where I did things a bit different. https://www.marthastewart.com/1159436/stuffed-quahogs For starters, the obvious fact that I substituted oysters for quahogs. Since fathers day was a small affair with just my parents, my wife and myself and this was just an appetizer for the clams my wife prepared for our entree, I halved the recipe. The only parts I did inside were toasting the bread in the oven and sauteing the chorizo on the stovetop. In Dartmouth, where there's a large Portuguese population making wonderful contributions to the local cuisine, they would be using linguisa rather than the chorizo but chorizo is a very adequate substitute. With everything prepped, I streamed the oysters in my Lodge Dutch oven sitting in the accessory rack on my KJ. Martha calls for just 2/3 cups of water here but I went through at least two cups before being satisfied that the oysters were cooked and to still have enough oyster juice left over to flavor the stuffing. Once that was done, I used the Dutch oven again to sautee the onions, garlic and pepper flakes. Mixing everything together for the stuffing, I realized one mistake that I'll adjust for in the future. Martha uses cubed bread, toasted dry, but the Dartmouth style I'm accustomed to uses breadcrumbs and everything blends together in a kind of homogenous cake texture rather than the Martha style Thanksgiving stuffing texture. Next time I'll toss the bread in the food processor to make crumbs and possibly increase the egg ratio to get more of a sticky cake to work with. Once everything was blended, I stuffed the shells and heated them on the kamado indirect at about 350F until it had just started to brown. I remembered to take photos only once I got them on the grill, so here are a couple shots precooked, and one finished money shot. I didn't keep enough of the shells to handle all the stuffing so some of it ended up cooking in one of the little crocks we use for French onion soup. Nothing wrong with Martha's recipe at all and this was outstanding as is, but I'll be adjusting as noted in the future.
  3. Harvested the first of our cherries today and we should be getting them for another couple of weeks. Not the superior Rainier but a great variety nonetheless, a deep red whose name escapes me at the moment.
  4. I'll take a stab at it and say brisket B for the kamado.
  5. You can just throw trout right on the standard grates direct. I haven't found a good solution for lighter, skinless fish or vegetables small enough to fall through the grate but I went through a few types of nonstick baskets on my old gasser and every one was terrible. Kamado Joe makes a fish and veggie grate, it's just too spendy for me.
  6. Experience tells me otherwise and it's little effort. I have an old pot I scoop my used charcoal into with garden gloved hands, I throw some new lump into the bottom, and pile the old on top. Takes a minute and when I haven't bothered with it I've had temperatures hang well below my target.
  7. I think it was either because you didn't stack the lump with bigger pieces on the bottom and/or you were maybe fiddling with the vents too much and managed to choke your fire.
  8. If I'm cooking with a two zone setup it means I'm doing a cook with both direct and indirect parts and nearly always shooting for the higher end of 325-375 on the cool side. I bank the coals because I figure the empty half of the bowl means better airflow from the uncovered portion of the grate and with better airflow coming from the empty side I don't have to be so careful about arranging my banked coals for good flow. I use a deflector on the opposite side because I've checked the cool side with a grate thermometer and found that it runs consistent with the dome thermometer, so no need to be monitoring with a second thermometer to get an idea of where I'm at. I haven't tried banking without the deflector but I feel that having it there gives me more control over the heat.
  9. I just use Martha Stewart's mac and cheese recipe. Comes out perfect on the kamado.
  10. I've only used mine to cold smoke but from what I've read on here you might have issues with air flow since the fire beneath the tube is consuming the available oxygen. I've thought about putting mine in the ash pan to catch the oxygen as it comes in but haven't had a need to try it yet.
  11. I buy air chilled, unbrined chicken and I dry brine for at least an hour, preferably longer.
  12. I don't often cook very hot, but I'm usually using RO and sparking hasn't been an issue for me unless I'm going screaming hot. Might be a bad batch as I have had issues with consistency with RO. Does your bag indicate it's US sourced?
  13. This is a smart suggestion. Definitely a leak somewhere and this would show it.
  14. Is your dome lid clean? You can get a flaky buildup under there. It's good to just run a brush over it once in a while.
  15. Thank you. I do saute veggies beforehand (leeks and mushrooms, usually) but then I pile them on so it sounds like I need to ease up. I usually do one pesto and two tomato based pizzas when I cook and I'm definitely too heavy handed with the pesto, which my wife makes thick and difficult to spread. The olive oil is almost certainly causing a problem.
  16. From. She's pretty well settled on the meat side these days.
  17. My god, I love it. I think this would be a setback in my wife's thus far successful conversion from vegetarianism.
  18. I've seen where people split the heads. What does that involve? I don't imagine it goes as easy as splitting a chicken.
  19. This is basically what I have in mind but hoping someone here has smoked one and has some tips.
  20. They were funny about mournfully saying goodbye to Sara when I picked her up but they weren't giving her away because they couldn't stand to eat her. They had two other heads in their freezer and just needed space. She was destined to become head cheese but I'll be smoking her.
  21. If it's nothing to brag about, it didn't happen
  22. A neighbor needed to make space and now I have a pig head sitting in my freezer about the size of a bowling ball, with a snout. I managed to catch the pig's name--Sara-- but I know little else. Might be a brain in there, I don't know. Eyeballs? Hope not, but very possibly as the ears are sensibly folded over the eye sockets. Where do I go from here? I figure I want to smoke it low over apple, pecan. How long to defrost? What mess am I possibly dealing with if the head was lopped off with no further consideration and can I make use of what might be found? Why "Sara"? Will the skin be worthless or a treat? Got a go-to recipe? Is all the meat in the cheeks, and what temp should I bring it to? Just treat it like a butt?
  23. Thank you, Frank. I do have an extender so I'll give your setup a shot.
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