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K'man

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Everything posted by K'man

  1. I haven't made this yet but I see left overs finding their way with a little Ricotta into some manicotti shells. I love recipes like this, so versatile.
  2. This grill was sold by Canadian Tire a couple of years back under the name Master Chef. I see it's no longer available. I remember seeing one at the store here in Gander. Don't recall the price. Canadian Tire is a national store brand here.
  3. Worth watching for sure! Thanks for sharing.
  4. Worth reading. https://www.google.ca/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwig89b6ifbwAhXNB80KHcT3C2AQFjAEegQICBAD&url=https%3A%2F%2Fwww.goodhousekeeping.com%2Ffood-recipes%2Fa32733%2Fwire-grill-brush-dangers%2F&usg=AOvVaw39On4nDJ91ClIehUBsahnR https://www.google.ca/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwig89b6ifbwAhXNB80KHcT3C2AQFjAMegQIIRAD&url=https%3A%2F%2Fwww.consumerreports.org%2Ffood-safety%2Fwire-grill-brush-danger%2F&usg=AOvVaw1KdFUXDYf8w4BSOqJ0dE5w
  5. Your not the first one to have this happen. Apparently that's why the wooden scrapers have become popular but I mostly just burn the heavy residue off by running the Kamado up to 600˚F and holding it there for 20-30 minutes. I use a wire brush too but I buy the welders style with the wooden handle. When the bristles start to wear down I cut off the couple of inches and go again.
  6. I wouldn't go that far. I've never cooked anything over 550˚ and that was pizza. If it's just a burn off 400˚F should be plenty. Just hold it there for 20 minutes or so. Some Kamados can self destruct if left unattended and allowed to free burn.
  7. Interesting ... the average chicken here runs 3.5-4 lb. Even back on the mainland it was hard to find chickens larger than that. I'm a spatchcock believer, well almost, I cut mine through the breast and do not remove the backbone. I love to pick the bones and the part that went under the fence last never sees the platter
  8. Smoking chicken is a learning experience for sure. First time out I would not use any smoke. The other thing smoke tends to make the skin rubbery. Cook your spatchcocked chicken at 400˚F like "adm" said and it will be excellent. Dry your chicken with paper towel and leave it in the fridge for 3-4 hours after you spatchcock it. This will help give you crispy skin. When we say indirect use a an metal or tin foil pie plate set on top of your diffuser and foil it over the top leaving an airspace between the bottom of the pan and the foil to catch the drippings. They won't burn that way or interfere with your cook.
  9. Say what? I leave the backbone in and go through the breast. Better bones to pick
  10. If you are still looking Amazon.ca has them in three colours with free shipping if you are a Prime member $239.04. They also carry the smokin stone and a really good quality outdoor cover. The Akorn Jr. has my vote too. About the only thing I can't cook on it is a whole turkey. It's especially handy with a second rack.
  11. From my point of view a smashed burger is just renamed. When I grew up they were cooked on a flat top grill and we thought of them as fried. Today they're just thicker cooked over higher heat.
  12. Can't beat fresh made pasta.
  13. I love to bake bread. It's kinda like Christmas morning opening presents. I look forward to the surprise when I lift the lid of the cloche. For our climate especially this time of year I place my sourdough breads in the oven with the light on, overnight, about 8 hours to proof. This bread is a multigrain sourdough which includes flax meal as well as ancient grains and seeds, rye. whole red wheat and unbleached all purpose flour. I find a 100g of starter works really well in terms of performance and flavour.
  14. A stir fry of epic magnitude!
  15. It's a labour of love KK, keeps a retiree busy I do not keep it longer than a week in the fridge before eating and yes I vacuum seal, then freeze and gift some of it.
  16. This recipe uses only chicken, however it can be made with turkey, duck or any combination. It works best with legs, whole chicken or drums. 6 lbs of raw chicken 1 tsp Montreal Chicken Spice 3 cups of water 3 bay leaves 1 tsp of pepper corns I like to overcook the chicken to extract as much natural gelatine from the bones as possible. Overcooking also softens the cartilage which I like to grind into the mix. Using a pressure cooker or Insta Pot, bring the chicken to pressure and cook for 30 minutes. Allow a natural release, approx. 10 minutes. Remove the meat from the bones separating the skin placing it in the freezer. I add the cartilage as well. Defat the stock, add the pepper corns to the meat. I like to chill the meat at this point as it cuts more cleanly. Chop into smaller pieces and bring together in a large bowl. Chop or grind about half of the skin and add it to the meat. You can omit the skin if you choose. Optional When making this brawn I prefer to add chicken hearts and livers, about a half pound of each. Fry them separately in a small amount of oil. Cook livers to 165˚F and hearts to 170˚F. Season lightly at this point as they will be included in the overall meat mix. Finely chop the offal before adding to the meat. Seasonings I have made poultry brawn using sage, thyme, marjoram, Italian seasoning, Simon and Garfunkel rub, lemon zest, orange zest and shredded carrot. These ingredients are my favourite but Brawn can be flavoured in many ways. 1 tsp of poultry seasoning 2 tsp of granulated garlic 1 tsp of course ground black pepper 1 tsp of cayenne pepper 1 bunch of finely chopped flat leaf parsley 4 green onions 2 tsp Montreal Chicken Seasoning Season to taste remembering you will have some salt in your stock if you added the Montreal Chicken Spice. These types of dishes benefit from a higher presence of salt as they are most often served cold. The meat mixture benefits from an overnight rest in the fridge but this is not essential. Preparing the moulds I use miniature loaf pans which I obtained from Amazon. I have in the past used smaller bread pans. Whatever mould form you choose line with saran allowing enough overlap to fully enclose the mixture. Aspic You should have gained approximately 1 cup of stock after the cook. The natural gelatine needs to be strengthened. I use packets of gelatine powder as directed. You want to have about four cups of aspic to fill your moulds. The density of the meat will determine the amount of jelly. Pack your moulds firmly. It’s not necessary to weight them unless you prefer. Allow about 8 hours for the mixture to set. Enjoy
  17. Brawn is a cold cut terrine or meat jelly most often made with flesh from the head of a calf or pig, typically set in aspic. Here we know it as Head Cheese. For this recipe only pork hocks are used. I'm using an 8 qt. stove top pressure cooker. A suitable sized Insta Pot should provide the same result. If you do not have a pressure cooker then cover the hocks with water and simmer them for 3-4 hours. Reduce the stock afterward. For the cure I use a 5% brine (5 oz. of salt) 1 tbsp. of cure #1, 1 gal. of water. I normally cure 6 hocks at a time. 3 pork hocks, cured (ham hocks) 4 cups of water or substitute 1 drinking box of apple juice to make 4 cups 1 tsp black pepper corns wrapped in cheese cloth 2 tsp pickling spice wrapped separately 1 small onion quartered Pressure cook 60 minutes, allow a natural release. Remove hocks to a pan to cool. Defat the stock. It's much easier to do at this time in the process. I use a fat separator When the hocks are cool enough to handle, remove skin, scraping away excess fat, separate meat, fat and gristle from the bones. Place the gristle and skin in the freezer to set. You can add some or all of the fat to the mix if you choose, I prefer keeping only the skin and the bits of gristle. I like to chill the meat before chopping into bit sized pieces, it cuts cleaner that way. Spread the meat out in your pan and grind or fine chop the frozen skin and gristle spreading it over the meat. Discard the pickling spice, add the cooked peppercorns to the meat mixture along with your seasonings. There are many variations of seasonings you can use. These are my favourite; 2 tsp rubbed marjoram 1 tsp course black pepper 1 tsp garlic powder 1/2 tsp onion powder 1/2 rounded tsp cayenne 3 green onions finely chopped small bunch of fresh flat leaf parsley or 2 tsp of dried 1 tsp mustard seed Combine with about a 1/2 cup of the stock and taste for flavour. I do not add salt. I find there is enough salt in the stock for my taste. Optional 1 or more tbsps of vinegar. I prefer 2 tbsp of cider vinegar. Lay saran wrap into molds with enough to overlap the entire mixture. I use miniature loaf pans. I have also used a smaller bread pan. Add the meat. The density of the meat will determine the amount of jelly to fill the mould. I use gelatine powder to strengthen the stock and pour it over the meat mix. Float the aspic tamping the meat into place. Cover with saran, refrigerate to set, about 8 hours. I do not find it necessary to add weight as long as the meat is firmly in place. This recipe makes six miniature loaf pans or one smaller bread pan of Brawn. It's great served on a cracker or specialty bread. Enjoy
  18. Sorry have not been on for quite a while. 10" steel pan available from Amazon
  19. K'man

    Hi Eric.  Would you be interested in corresponding with me.  I'm retired and would like to plan a trip to Louisiana.  It would be great to have some advice from a local.

    Thanks

  20. I too am a Keg owner. I had a 2000 and later bought the 5000. I would agree with the over insulation. I would also say their quality exceeds that of an Akorn. I have two Akorn Jr.'s. One home and one at my cabin. They cook equally well although the Akorn is easier to manage only because there is more heat loss and so it holds low temps easier. Broil King as far as I know still offers a 10 year warranty. If you go for the Keg by the Tip Top Temp and most of your worries about holding temperature will be over. Steel Kamados reflect heat, ceramic kamados absorb heat. Steel rusts, ceramic cracks. The Akorn or the Keg will fire up to temps faster than a ceramic and use less fuel but ceramics tend to hold temps more easily. My 5000 is 5000 years old. It sits covered in the salt air here and so far no issue. I can also move it around much more easily if that matters.
  21. Looks great BB. Have you tried a buttermilk marinade?
  22. I've seen that name on a boat here yes and also "In Cod We Trust" If you would like to try another dish, a chain of Newfoundland Restaurants, Ches's Fish & Chips offers up this recipe;https://www.google.ca/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwi957a_j8DhAhVITt8KHUuEDSEQFjAAegQIBRAB&url=http%3A%2F%2Fwww.foodnetwork.ca%2Frecipe%2Fchess-stuffed-cod%2F12192%2F&usg=AOvVaw2OgpR4dlH4OT_6Su8yXWsO You could try it without the bacon or substitute possibly, also a low fat cheese. The extra light tasting olive oil would work instead of the butter. The Savoury makes it. I've made the dish as it is and with variations, it's excellent.
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