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keeperovdeflame

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Everything posted by keeperovdeflame

  1. On Fish, (And I cook a lot at least 3 times each week) I never worry about the internal temp, I look at the flesh between the segments. You will see what I am talking about if you look closely. When the fish is raw the segment flesh is almost transparent, when it is done it is opaque. You can move the segments just a little to get a peak without tearing the flesh. I find this to be the best rule of thumb. When cooking filets, I cook at lot hotter than the guys are talking about. (although I am sure their method works as well) Because I do most of my fish on a gasser (because the cook is so quick) I am usually between 400 and 500 degrees. It is a must to have a clean brushed grill or the fish will stick no matter what oil you put on the grill grate. Pam and other cooking just don't seem to work that well for me I use an old tee shirt cut into strips of about 2 inch width. I roll the strips up making it look like a roll of an ace bandage. I tie the roll with string and then place the roll in a ramekin and pour some canola oil on it. I pick the roll up with tongs and then rub it on the grill to coat them thickly with oil. With a standard filet I am usually at 4 to maybe 5 min per side. Salmon takes just a little longer. Good luck. and Have fun. Remember the worst thing you can do with fish is to over cook it and unfortunately the time window is very small as 1 minute too long makes a noticeable difference.
  2. Thanks rwalters that's good to know. So if I have the vents pretty much open and I am at 500, for say a pizza cook, there is less flash up risk?
  3. While I can find several instructions to make sure to "Burp you kamado properly", after searching the web and this forum I haven't found a set of specific instructions for how to do so. I am assuming that you open the kamado lid to about and inch high and wait about 5 seconds before opening the lid further. Is there anything else involved, or a more detailed technique, as I want to be safe at high temps?
  4. I have been cooking on a Vision Pro C for about 7 months but have yet to try a pizza. I am planning on making the dough tonight holding it in the fridge and making pizza tomorrow about 5:00pm. I have a few questions. 1. How hot do I need to make the grill, I have read guys talking about temps from 425 all the way up beyond 600 degrees, but what is really needed to deliver a good result? 2. I have read that pizza cooks best if you cook it on the top rack up into the dome, but do i need to use both a deflector directly above the fire bowl and then a pizza stone on the top rack or just the stone on the top rack without a deflector? 3. I have never had the vision up beyond 425 before, what do I need to know to be safe as the temps rise. ( I live in the mountains at about 5,800 ft in wild fire country and am concerned about sparks) 4. I saw one post where a guy used parchment paper under the pizza to help with transport to the grill and to act as a non stick surface. I am assuming that if I cut the parchment in a circle smaller than the stones outer edge it won't burn up. (we bake cookies in the oven on parchment and it does fine at 350)
  5. We usually pull the breasts, with a quick flick of the thumb, in the field. You have to keep one wing on for fish and game ID here. I made up a recipe last year that came out pretty good, even my wife, who does not prefer dove, liked it. Place the breasts you want to cook in a plastic storage bag. Cover the breasts with a red wine you like to drink. Squeeze the juice of two lemons into the bag. Slice and seed another lemon and add the slices to the bag. Add a liberal amount of Montreal Chicken blend. Hold overnight in the refer. When ready to grill wrap each breast in thick cut bacon and skewer like a shish kabob add sea salt and fresh ground pepper to taste, and grill . I found that when the bacon is done so are the breasts. I cooked some sliced and pealed Granny Smith apples and Texas sweet onions in olive oil, white wine, garilc and fresh herbs (rosemary, thyme, and oregano). I also made some grilled asparagus. Came out nice. Good luck
  6. I read Frosch's post about the lemon pepper chicken he cooked for his wife. I instantly liked the recipe and decided to cook it for my wife. In the process, I added some technique from Adam Perry Lang, as we have all been discussing his books for the past few weeks. The basic recipe and technique are from Frosch's post (so he gets the credit for my wife thinking I am a grill master) . I changed it a bit by zesting the lemon before slicing and seeding it (slice it thin). I also added 3 large sprigs chopped rosemary, 7 sprigs fresh chopped thyme, three 3 inch sprigs chopped fresh italian oregano. I poured some olive oil into a ramekin and dipped my fingers into it and then into 1/2 of the dry chopped herbs. I rubbed my fingers under the breast and thigh skin coating the entire area with both the olive oil and the herbs. I then slid as many of the thin sliced zested lemon under the skin as possible. I whisked the other half of the herbs , oil, lemon juice,lemon zest, and about 4 cloves of minced garlic to make the baste. I made a basting brush by tying flat leaf parsley and some of the other herbs to the handle of a wooden spoon. As Frosch did, I cooked it at about 375 until the IT in the breast read 175 ( It took about and hour and 20 mins. (pretty close to Frosch's time). I made a board sauce with olive oil, chopped herbs, and lemon juice. To say it came out great is an understatement, truly one of the best dishes I have ever made and enjoyed. THANKS FROSCH. Ps. I had to use a wide fish spatula to pick the chicken up off the grill, as it started to come apart as I tried to lift it. Super Moist, Tender, and oh so Good This is what's great about this forum, you learn so much,and everyone loves to help everyone else.
  7. Frosch, I showed this post to my wife, and she loved the recipe and the look of the dish. I am going to try this on Wed. I looked at the recipe and the pictures on the other forum. I may have a solution to your thigh blowouts. Why not zest the lemon and then slice and seed it. Put the slices under the skin and mix the zest in with the other lemon's juice and the oil. The slices will be soft and become softer as you heat them. I am thinking this may work, and the lemon zest will give the baste tons of lemon flavor. I make an italian lemon chicken that uses the zest and the juice combined and it really rocks with lemony goodness. I also make ribs with Paula Dean's recipe that calls for orange zest in the rub. It tastes great and does not seem to burn.
  8. There is a recipe for an easy whole roast chicken with baby red potatoes, carrots, sweet sausage, and onions on this forum. It makes for a great first cook. You will not believe how good it will taste coming off your Kamado. Get ready for some good eats, your in for a treat with the new kamado. No matter how good the smoker was for you, the kamado will surprise with the quality of food it easily puts out. Have Fun, congratulations on the new grill.
  9. Take a look at the Vision Lava Stone they sell it on Home Depot on line. The stone itself is bomb proof and will last forever. It serves double duty as a deflector and a pizza stone. The holder fits over the edge of the fire bowl and holds the stone down inside the bowl below your grill grate. I am just not sure of the Akorn's measurements. The Vision fire bowl is 18 inches across, I am assuming the Akorn is somthing close to that. I believe that the specific details are listed on Home Depots add for the stone. As I remember its $49.95 or something close to that. Good Luck
  10. There was a thread on this forum several weeks ago which detailed one guy's use of a plant saucer like the one in your picture for a diffuser As I remember the thing cracked rather violently and fell into the fire bowl during the cook. Try a vision lava stone you can get the stone and the holder for about $49.00 on HomeDepot on line. The stone is bomb proof and will work for a long long time, maybe forever.
  11. Do you use a deflector below the bricks or just an open fire bowl below the bricks and the bottom of the pizza stone?
  12. Yeah, that's good advice from your vet, hopefully the advantage will do the trick. Treating the house is a lot of work and a pain in the neck. I sincerely hope you don't have to go down that road. I was not so lucky when I lived in California, and had to go through the entire drill once for the living fleas and then once more at both two and four weeks later to kill the eggs and any the managed to hatch. You have to relocate the cats, and clean all the surfaces, cookware etc. Ahhhhh I remember it fondly. LOL Best of luck
  13. John, Sad fact is that even if your cats do not go outside, you and your family do. The fleas that live in your yard, lawn, etc will treat you and your family members just like they will your cats. They are kind equal opportunity pests, so to speak. Lets say that a flea jumped on your pants leg and then fell or jumped into your carpet, that flea can live for, I believe quite a while, without finding a host. When your cats walk by or lay on the furniture or carpet that flea finds a home. If this keep happening, you might want to consider treating the inside of the house. Hopefully the advantage treatment will kill all the fleas if any inside your house. By the way Hemmingway looks just like my boy Charlie. Good luck with your flea issue.
  14. Thankfully, my Vision Pro C came with the lava stone and bracket. After using it for almost 8 months, I can't imagine using anything else. The flat bracket fits tight against the top of the fire bowl and the stone seems to be virtually bomb proof with the normal care I have given it. The size and weight of the stone also seem to be perfect. I checked on line with Vision, they got a new shipment in on Aug 9th. I also checked on Home Depot's on line catalog and they also have them at $49.98. I hope this post helps those of you searching for a solution.
  15. That's right Toe, I actually had that fixed by a korean painter who was working on my fathers home. He lit up a small hibachi type grill and took the sliced meat from a cooler, which also held lettuce and a liquid spice mixture. He cooked the sliced steak up for lunch and offered me and dad some. It was great tasting stuff, and makes for a nice memory.
  16. A friend of mine who is of Mexican heritage taught me how to make carne asada which sounds much like what you describe, except the beef is domestic skirt steak sliced paper thin. You marinate it over night in beer with lemons, limes, sliced onions, cilantro, and sliced seeded and roasted serrano chilies. You grill it on a hot flame and then eat it with warm tortillas, roasted chillies, and sliced radish and salt as a side. It cooks quickly in just minutes. Really nice good tasting dish. An Argentine guy who used to work for me, grilled ribeye medium rare, sliced it by hand very thin, and then served it with crusty bread and chimichurri sauce. Also much the same and also very good. I continue to make both dishes and they are always crowd favorites. They work really well for large groups, partly because they are so simple, and partly because they are so very very good.
  17. Thanks Very Much all. I think Ill try a few more times. I am feeling a bit of hope because I really have not tried pull the skin from the corner at an angle (as Nick2cd recommends_. The videos I have seen on this seem to grab it in the middle. I don't know if I can tell the difference either. My ribs taste great and everyone likes them, I just can't stop myself from thinking that they would be more tender, (they are really tender now) if I were able to pull the skiin.
  18. When I do baby backs I know that I should remove the silver skin on the back of the racks. I have watched videos on line until I am blue in the face, and tried and tried again. I have tried starting in the middle with the back of a spoon, a finger and a thumb, a dull silverware knife. I have also tried starting at the ends. I usually can pull off an inch or maybe two, but generally just start to tear up the meat. Any help guys, or am I hopeless. I am thinking that someone has a fool proof, method for even the "complete idiot".
  19. That is one nice trip. Glad you and your wife were able to take it. Have fun and safe travels. Grace and Peace
  20. I too cooked for years and years on a Weber Kettle. But I never cooked anything as good as my first simple chicken on the kamado. Amazing isn't it. Congratulations and may many good cooks follow this first one.
  21. When you leave the park, if you leave on the Cody side, the Chief Joseph Highway is one of the most beautiful drives I have ever seen.
  22. Thanks Paul, Yeah I saw those and the one by Emeril looks pretty good, I just thought someone may have a favorite they had tried before.
  23. I have a nice steak in the fridge and would like make some chimichurri to go with it. I haven't made chimichurri before, but I used to have an Argentine guy who worked security for me who would barbecue steaks and make chimichurri, I remember the combination as truly wonderful and would like to fix some for my wife and I . So can somebody help me out with a recipe?
  24. I grow them as well. I live at 5,800 ft and they die off in the winter here, but grow back in the spring until they get root bound. I have found the easiest way to get them is to buy them in the spring as small plants usually a buck something each, they even have them at home depot or sometimes cost co. i like Barbecue rosemary,called that because of the thick stems, you can use as skewers. They resemble the plants Jack is describing. Jack has a really good idea re the dried out branches. I am going to give that a try. I usually finish my thanksgiving turkey by throwing a few green sprigs on the fire and letting them perfume the turkey as they burn up. Thanks for the idea Jack.
  25. Not to be a wet blanket, but, I always think that a revolver is a much safer gun for someone who has not previously owned a handgun.
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