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philpom

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Everything posted by philpom

  1. philpom

    Latest Buc-ee's haul

    Yes, I admit it, I like the place. As it stands I must drive 15-20 minutes to get to one. They are opening a new one 1.5 miles from my house within weeks. (God save me) Nice haul this time, the dried beef is great and I also snagged some dried venison sausage! The food value of this place is high, best place I know to get the meats. A sample of the dried meat, that beef stick is over an inch in diameter and tasty as can be. The venison really comes through with the sausage. The 5 Amigo's is a favorite and that habanero pickle relish is fantastic with tuna or egg salad. Who would have known? And, the cast iron selection is only exceeded (maybe) by Cabela's. I also really need one of those 4k smokers they have out front.
  2. philpom

    Rotisserie Glazed Pineapple

    Pineapple! That looks mighty tasty.
  3. philpom

    Cast Iron Tarte Tatin

    Now that looks delish! Bacon was a perfect choice to serve with it. Excellent job.
  4. philpom

    Baked Apples a la mode

    Wanna bet? Certainly looks great to me, good job!
  5. philpom

    Fig, Prosciutto, Goat Cheese, Pie

    Awesome looking pizza and love the beer! Mail be a slice? (frozen of course and packed with dry ice)
  6. philpom

    Sous Vide vs. reverse sear

    Interesting to read your experience, I always sear my sous vide steaks on a piping hot grill but I can see your points about using the cast iron. Thanks for sharing @dirty6
  7. philpom

    New from Orlando, FL

    Welcome to the site, you are in for some good food. Buy the one you like the most, I do find the Oval great for brisket but it doesn't have airlift. I have played with them all and they are all nice kookers.
  8. philpom

    New Saffire owner, greetings from San Diego

    Looks awesome, welcome to Kamado Guru!
  9. I cut this from a whole roast earlier this year. So big I just did one for the entire family. It was seasoned with salt and pepper before being frozen. It was dropped in the water bath frozen. It remained for 3 hours. I fired up the Primo, put one grate in the lower position and let it rip on high. Dropped the cooked steak on the grate for about 1 minute per side flipping 4 times total. It was a crispy sear and extremely tender steak. A very well done cook in my mind.
  10. philpom

    Made it to the Last Frontier!

    Looks like a great adventure! Enjoy.
  11. philpom

    Man Cave Ugly Drum Smoker Part 3

    It's going to turn out great=you don't suck building things. I can't wait to see it in use. I really enjoy building things and every time I see a thread like this is causes me to want to run out and start getting parts!
  12. philpom

    Pork Belly cook

    Looks awesome, glad it worked out for you!
  13. philpom

    Huge ribeye well done - ha

    One thing we do cook from frozen are burgers unless we are doing smash burgers. We make our patties in advance, freeze them individually and then freeze them in packs of 4. I like them that way better than cooking them thawed. For steak I do them frozen in the sous vide (but that isn't what we are talking about here) but I normally thaw and toss on a very hot grill for a couple of minutes and call them done. If they are really thick and I want to nail the cook I'll sous vide and then sear on a really hot grill. Perhaps I'll try this with some that are on the thinner side, closed to 1.5 inches and see what happens. I like the idea that they lose less wait when cooked from frozen, juicier and maybe that is why I like my burgers that way.
  14. Tossed a hunk of pork belly on the primo yesterday with some peach wood. 375 for about 2 hours. Hit it well with salt and pepper. Started basting the last hour, basted each slice again just before serving. Pulled at 200 IT. Baste was maple syrup, soy sauce and apple cider vinegar, love that flavor! Red potatoes in olive oil with rosemary, salt and pepper. Fantastic!
  15. philpom

    How to cook a pork belly?

    There are many ways, here is how I do mine. Indirect, 375f with a baste of: 4-2-1 maple syrup, soy sauce, apple cider vinegar. Slightly sweet, touch of the maple syrup flavor with a nice savory flavor and a touch of sour.
  16. philpom

    Great skillet suggestion?

    Time for a new non-stick skillet, the old one isn't what it use to be. With all the new products on the market I'm looking for some insight. Must be large, durable, even heating, non-stick and dishwasher safe. Prefer round.
  17. philpom

    Great skillet suggestion?

    I'd like to try one of these. This pan looks great but I found this from Ozeri if one is concerned. Confusing.... Question: Is this pan safe to use if I have birds inside my home? Answer: Hey Amazon Customer, the pan does contain PTFE and pyrolysis of PTFE is detectable at 200 °C (392 °F), and it evolves several fluorocarbon gases and a sublimate. An animal study conducted in 1955 concluded that it is unlikely that these products would be generated in amounts significant to health at temperatures below 250 °C (482 °F). While PTFE is stable and nontoxic at lower temperatures, it begins to deteriorate after the temperature of cookware reaches about 260 °C (500 °F), and decomposes above 350 °C (662 °F). The degradation by-products can be lethal to birds, and can cause flu-like symptoms in humans—see polymer fume fever. Meat is usually fried between 204 and 232 °C (399 and 450 °F), and most oils start to smoke before a temperature of 260 °C (500 °F) is reached, but there are at least two cooking oils (refined safflower oil at 265 °C (510 °F) and avocado oil at 271 °C (520 °F)) that have a higher smoke point. Our pans are designed to be used with low to medium-high heat and never exceed a certain temperature setting. If you want to ensure safety of your birds, we do have the Green Earth Pan that is both PFOA and PTFE free. If you have any other questions, feel free to reach us at support@ozeri.com see less By Ozeri Customer Service on November 1, 2018
  18. philpom

    Great skillet suggestion?

    The price is right, they would look great on the pan rack with my try-ply but I have concerns about egg. We use the non-stick for among other things lots of egg dishes like omelets. I found one review that said it was great for everything besides eggs. Do you own this and what is your opinion? I'm looking at the 12.5" variety.
  19. philpom

    New here from Northern Ontario.

    Welcome to Kamado Guru, looks like a nice place to cook from. Plenty of great information and helpful people here.
  20. philpom

    2" Rib Steak

    Wow, great shot and good deal on the beef. I bet it was delish!
  21. philpom

    Great skillet suggestion?

    Thanks for the feedback, I'll check out TJ Maxx if I can find one. I'm replacing a Cuisinart teflon skillet. We have Tramontina triply-clad pots, pans and skillets but I always try to keep a good non-stick in the mix. I see all of these ceramic this, rocktop that, not sure what is good these days and what is just smoke and mirrors.
  22. philpom

    Extreme Diet Trends

    @Marty Those are not hot peppers, they are what we call "baby bells" however hot and spicy for me really helps. That jerky is pretty darn spicy.
  23. philpom

    Great skillet suggestion?

    Something primarily for stove top, would never be in or on a grill. Oven safe is a strong plus. Non-stick but not teflon.
  24. philpom

    Jalapeño Popper Pizza

    It looks tasty, keep it up. Pizza is divine. We are hot pepper freaks, yum!
  25. philpom

    Huge ribeye well done - ha

    Thank you, I agree, a little more blood would have been fantastic but I'd take this any day over leather. As I recall I picked up that ribeye roast for under $6 a pound. Darn near the price of ground beef. This is the best way I know to cook a thick steak well.
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