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mike echo

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Everything posted by mike echo

  1. Cleaning up storage space I found the recipe I thought I got from KG. Here it is:
  2. Always looking for a new method-this time I saved the post and I will be able to find it easily for the next time I do brined poultry. Thanks.
  3. I did a practice spatchcocked turkey recently. Probably trying another too late in the game for this Thanksgiving. I used the method described by Meathead in his book. IMO. It was good but not great. I put my perceptions on the fresh, never frozen turkey I used. I probably could have flavored the turkey better. Ahhh. Now the debates begin. What does one do? I am going to try different techniques until I find one that I can pass on to the kids much like the recipes that were passed onto me. I will say, recipes/techniques on this forum are pretty darn good. I like recipes that have actually been made by the cook-not one that someone somehow found and never took time to make themselves. Look at John’s Setzler’s stuff. Very good. Others too. Funny story. My buddy dated a girl graduate of a big time culinary school. At Thanksgiving one year, she talked a big talk and made a poor tasting turkey while he and I stepped out for awhile. What a letdown. Better yet, my buddy later tells me she suffers anorexia.
  4. The whole eating thing. IMO eat to fuel your body correctly. The topic is widely discussed and is more of an emotional discussion than a clinical one. Throw in how each person has their own needs/opinions. I have posted a bunch in the Healthy Lifestyles section. So far so good. My great revelation….too much sugar in the diet is bad ju-ju. A few others like aspects of Keto. I used that word to my Doc, He had a blank look, so I now use Mediterranean Diet. As they say, the light comes on. The medical professionals are tuned into those words. Eat well amigo. Enjoy the great stuff from your daughter.
  5. I’ll start. Never made it. From an Angels and Friends cookbook @1990. Any other gotos?
  6. My wife still is stuck on an Oven Stuffed Turkey in a roasting pan a-la 50 or more years ago style. I’m still KJing turkey to try and get her to give in a bit. Made a pretty good one yesterday but her first remark was “this isn’t smoked is it?. So I have a lot of excellent meat available for leftovers. Looking for ideas for the leftover meat.
  7. ThermoWorks products are expensive. In terms of getting what you pay for, TW products IMO are the Gold Standard. Their CS is great. Using alternate stuff from AMZ probably will work, I have done just that with other products. I submit you buy 2 each. That covers a failure at the wrong time. I looked at the spools I think they will be too big. Maybe TW will refine the product a bit.
  8. Very cool. Wishing for a Turbo Trusser discount for us Gurus.
  9. My technique to maximize whole chicken yield is to first get a meal out of the chicken meat. Then I boil the chicken to go in the direction of chicken stock which generally I make into soup. Homemade stock as we know has a multitude of uses. Instead of noodles, we have been making dumplings. I will say, that I add in some granular chicken bouillon into the stock.
  10. One day, I’ll make the road trip to Porter Road way on the other side of town from us.
  11. Adapt this basic recipe as you deem. Adapting friendlier ingredients sometimes but not always work out. That would be up to the baker. Expect results to be other than a stereotypical i.e. traditional idea. As you read through this, our adaption is from a family member who adapted from a traditional BH&G recipe. I suggest not looking for perfect on the first bake. My wife is a baking whiz so we lucked out. We used almond flour 1:1. We used bought shredded carrots in a bag. For sweetener try Truvia. Try Swerve confectioners sugar for frosting. We used vanilla extract vs. almond extract. We baked in a 9X13 pan. IMO, lots of carrot cake recipes on the net that may or may not work in your kitchen, or someone may decide to modify one to their idea and publish it adding to this plethora. And if anyone tries this out please post here. Details are good. Cheers.
  12. Me too. We historically always used Costco meats as our go to source. The large quantity and the follow on price of party size pack of meat is turning people away from buying. If Costco rethinks their packaging strategies temporarily to smaller packages to offset sticker shock, we may buy.
  13. John, I am with you about dry aged beef. Steak Locker sold some bad units in Australia. You probably know about this but who knows anymore about these review videos. When I think about it, Australia, a year or so ago, an isolated case. We get the idea. All the best.
  14. Still at healthy keto. Still reading/observing all kinds of stuff relative to healthy keto. Changes abound. So my latest finds. Healthy Keto can be used for weight loss, better eating habits, or both. I figure we all need to be engaged and cognizant of what stuff we have historically eaten has evolved into being way different for our health. Not helping. Insulin resistance has made it to the infomercials. Diabetics and Keto acolytes knew of this long ago. Better recipes are emerging that are low carb. This concerns using almond flour and sweeteners that work well in a recipe vs. classic sweeteners. I have figured out pecan pralines and carrot cake that are low carb and taste decent. Autophagy via no snacking between meals drives me. I don’t use the word Keto much as it seems to cause some stereotypical and incorrect notions, both by laypeople and medical people. Cheers
  15. Found this looking through John’s video index. It’s probably what I twisted into a dry Jerk seasoning. For us, it is. Thank you John and @TKOBBQ.
  16. I made a dry jerk seasoning a while back. Been using it on pork chops. Lost the recipe. I think, not sure, it was a John Setzler recipe or comment. I tried searching the site getting overwhelming results. Not finding it. Was it buried in a post or stand alone? Anyone recall this?
  17. A pizza pan can work, I used one when I switched from Akorn to KJ. Why I did that? IDK. The ceramic half moons are superior.
  18. For your edification: A couple of considerations for the experiment. The process consumes quite a bit of time. I think we should resist hurrying the process along by respecting the physical properties of ceramic and not doing something that could weaken or crack the ceramic. (use your imagination as to how). Slow cooling would be the preference. Lifting out hot stuff from the Kamado needs to be done carefully. Where that stuff is placed is a factor. (In my case I ruined a painted metal table top). Also beware of crazy stuff like a pet jumping on you just as you lift up something hot. As you make clear-an experiment. Thanks. No video of the time I pointed the wife’s blow dryer at my bottom vent to hurry the coals along.
  19. So true. A difficult/debatable conundrum to figure out as to why. Caveat Emptor-buyer beware.
  20. We bought in suburbia Feb 2014. Lowest home prices in Nashville area. FF to 2021 and our house value has doubled. Sure, I could sell and move where? Apartment? Townhouse? No way. Rural to the point of giving up all the great services/ location we have in suburbia? So what happens with my unmarried, starter job 22 and 28 year olds if they eventually want to buy a house? Now I see subdivision signs that say “starting in the low 1 millons”. Wait for us to will our house to them? Kids do not want to leave where they grew up.
  21. Star with the basics. Use the search feature on this forum to find out all kinds of info. Become a site supporter-so important as it truly allows the site to keep on. Read John’s booklet. Be adventurous with your cooks. It’s cooking-always many ways to do one thing. Some great people post here and I truly am grateful for that. KG is run and moderated super well.
  22. I make some country style ribs and sauce with my Mother’s recipe. I have used the boneless ribs Costco sells with decent results. I prefer ribs with the bone in. The only recipe I make that tastes Almost as good as Mom’s. Ask my wife and siblings…..
  23. I have not read about where the offending charcoal was bought and how much it was handled. (handling is probably what causes breakdown of lump). Anyone know what the lump looks like leaving the original bag up and ship point? Compared that to what is seen after purchase? Store return of what someone deems as unsatisfactory charcoal ever been done?
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