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    • John Setzler

      $3 Plate Lunch Challenge!   01/16/2018

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DerHusker last won the day on October 2 2017

DerHusker had the most liked content!

About DerHusker

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  1. PR Sandwichs

    Sounds delicious keeper. I sliced my entire roast up into thicker plate size portions. I now realize I should left some of the roast intact for thin slicing like this for sammies. On a side note, is that a new knife I see?
  2. Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again this year. My preparations started the night before when I made up some Horseradish Sauce. (This pic is from last year but it’s the same as what I did this year) Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes) 1/2 cup sour cream or crème fraiche 1/4 to 1/2 teaspoon fresh lemon juice pinch of cayenne 2 teaspoon thinly sliced chives. (I like to use Dill) 2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce) I had this nice boneless Ribeye Roast in my freezer that I started thawing last Tuesday. Early Sunday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it sit on the counter for the next 4 hours to come up to room temperature. Around noon I set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. While it was cooking we set the table from our guests. After it reached an internal temperature of 124 degrees I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 1 minute per side. Here are some pics of me slicing it. On the table on the Christmas platter. And here it is plated with a Stone Brewing “Pataskala Red X IPA” on the side. Both are waiting to be devoured. Even though this was cooked to mostly medium it was still delicious. The rub / paste developed into a nice crust that was absolutely delicious. Thanks for looking.
  3. We went to some friend’s house for Thanksgiving dinner so I didn’t cook anything until Saturday when I broke out this Tri-Tip from the freezer. I trimmed it up a little and rubbed it down with fresh ground pink salt, fresh ground black pepper, some steak seasoning and fresh minced Rosemary. I wrapped it up and let it rest for 6 hours while I continued to put up my Christmas lights. Once I was done I set up my kamado for indirect and direct cooking. I placed the TT on the indirect side. Once the IT got to 113 degrees I removed it and covered with foil. I opened up the vent and let the kamado up to searing temps. I put the TT on and let it sear for 3 minutes per side. Here’s the first side with the flash. And with-out the flash And now turned. After that I brought it inside and let it rest for 10 minutes. After it had rested I sliced it in half where the grain changes. Close-up. Started slicing it and here’s the money shot! We served it with a baked potato and green beans. Delicious!
  4. Go-to Turkey Day sides?

    I've never done this in he kamado but I always make Cranberry, Apple Walnut dressing as one o our sides. Link:
  5. Hammer Stahl Knives

    Here's the description from their website. Our cutlery is made from top-quality German X50CrMoV15 high carbon stainless steel. It is forged and tempered to precise specifications and a Rockwell hardness of 55 - 57 that provides a superior edge and lasting durability. The razor sharp edges are precisely measured by laser for a world-class cutting edge. The blades are sharpened to a 20 degree bevel angle. Our Pakkawood handles are infused with phenolic resin that combines the beautiful look of wood with the durability of plastic. They look nice and they look a lot like my Gunter Wilhelm clever. (They may be made by the same manufacturer) The price is nice but as deck states above they are out of stock on many items. At only 55 - 57 Rockwell hardness they will be very forgiving but may need to be sharpened more often than a harder steel. Their 20 degree bevel is close the maximum bevel you would / could put on a 55 - 57 Rockwell hardness blade. Not sure I'd buy the complete set unless I wanted the 8 steak knives that come with it.
  6. Dogs Die in Hot Cars

    With us having dogs we are keenly aware of this problem and have declined going certain places due to having our dog / dogs with us. My wife even had some cards printed up to leave on cars where she has spotted a dog left in. We once spotted (and heard) a puppy left in a car in Laughlin Nevada in the summer. (I believe the temp was around 105) The kind owner had left the windows cracked approximately 1 1/2". We had some straws and a cup so I dipped the straw in some water, put my thumb on the top and then put it through the crack to the wining puppy to provide a drink. In the mean time my wife went and got a security guard who took it to the next level announcing it on the radio / PA that the owner needed to come out to the parking lot or they would be breaking the window to remove the puppy.
  7. Dogs Die in Hot Cars

    Great info keeper. With Jerome being at an elevation of 5,000 feet I wonder if these times and temperature ranges are different than down the hill. I'd assume they'd possible be a little more forgiving (if I can even say that) than down at lower elevations.
  8. Were they frozen when the started out? If so then they may be OK depending on how warm it was overnight. If they were not frozen then throw them out.
  9. Smoked Chicken Curry Stew

    Looks tasty John. Future video?
  10. Then of course there are the times when he's just being to cute to not take a picture.
  11. Yeah! He has that maneuver down. He's usually around whenever there is food out.
  12. Thanks. Yeah I kind of felt like this guy with that knife.
  13. Hard to imagine but these are my first go at Baby Back Ribs. I’ve done spares and St. Louis cut ribs plenty of time but have never done the Baby Backs. First time for everything I guess. So here they are. Broke out the pork rub when Husker decided to Photo-Bomb my picture because he smelled meat! Spread on a thin layer of molasses and then the pork rub. Wrapped them up and let them rest for 5 hours. Prepped my Primo for indirect cooking and preheated it to 225 degrees. Put them on and let them cook for 2 1/2 hours. (Note: Forgot that Baby Backs cook faster than the others so I was already close to done at this time) Here they are after the 2 1/2 hours. (Note: Forgot that Baby Backs cook faster than the others so I was already close to done at this time) I took them over to some A.F. and added some honey and some Orange, Peach, Mango juice. Wrapped them up and put them back on for 1/2 hour. I then un-wrapped them and spread on a mixture of 1/3 Sweet Baby Ray’s and 2/3 of Raspberry Chipotle sauce and let that glaze for 15 minutes. Brought it in and cut it up with my Cimeter. Here are just the BB ribs for presentation. And from the side zooming in. Money Shot! And finally here it is plated up with a baked potato. The ribs were moist, tender and meaty with a touch of sweet heat. Yum! Thanks for looking.
  14. Tri Tip advice?

    Oh Yeah!
  15. Oh Yeah! I can taste it from here!