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MD_Ag

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Everything posted by MD_Ag

  1. Well I figured lots of people do a mango salsa, so with leftover peaches, why not try?
  2. How runny was it when sliced? I make a strawberry rhubarb custard pie, and despite several tweaks that should eliminate moisture, I usually get a puddle in the pie pan. Always tasty, but still looking for any hints to improve.
  3. I had in mind to make something with peaches, and then I saw this month's challenge. Perfect timing. Then I saw the recent Food Wishes post for "Baltimore Peach Cake", which confused me for two reasons. First, I'd never heard it called that, I suppose for the same reason no one in Houston would ask for "Texas Brisket". Secondly, it just didn't look like my grandmother's peach cake. Too thick, too bready. Luckily, I had her recipe in an archive, so here we go. For the peaches, I recommend some that haven't ripened yet so they'll slice easier. Since my cast iron wasn't quite big enough, I did use a regular pan for the leftovers and tossed it in the oven. You know, compare and contrast. Even though I used baking powder as the rising agent, it puffed up way more than I remember as a kid. I wonder if Granny used less. I'm also trying to remember if she left it a bit doughy and under-baked, more like a Danish pastry. Anyway, plate with some homemade whipped cream and sprinkle with a dash of cinnamon sugar. Since I still had some peaches left over, I chopped them up to make a peach salsa. Peaches, a bit of onion, green pepper, lime juice, honey, and cilantro. Shrimp were marinated in olive oil, lime juice, cayenne, chili powder, and sweet pepper sauce. Grill until done, then make tacos with the salsa and some crunchy slaw. Corn was also grilled and served with butter and Old Bay.
  4. Very Happy Birthday!, and very tasty meal I'm sure.
  5. A bit long and the camera angle isn't the best, but you can't go wrong learning from Aaron Franklin. He even points out some differences between home/ restaurant trimming and competition trimming. As for your circled picture, my best guess is some of the hard deckle between the point and the flat has already been removed.
  6. That membrane always gets too leathery for me. I've left it on a few times from laziness, but I prefer to remove it. As for holding together, I've never had an issue. You want to make sure you're not seeing the bones directly before cooking. No butcher will leave much (ribeye gets 3x the money) but even a thin layer will give enough support.
  7. It's extremely noticeable with Beef Back Ribs. I'd always suggest removing it.
  8. Putting some rub on a pork shoulder takes very little time, probably a lot less than it'll take for your grill to warm up. Ribs take a bit longer, as you need to remove a membrane. Those are probably the fastest to prep of the basic meats.
  9. Remember that no degree sign should be used with the Kelvin scale. 344 K for poultry, ~364 K for pulled pork and brisket.
  10. I let this one get away from me. There was no real point to it. But it was very, very tasty, so that's a reward in itself. Start with a roll of hot sausage. Surround that with links of sweet sausage. Fill the gaps with peppers and onion, then wrap in bacon. Skewers held everything together since I didn't have enough bacon for a weave. Cook until the middle hits 160°, then rest and slice. I served it on a nice soft roll, topped with caramelized onions and peppers and a slice of smoked provolone, with sides of asparagus and potatoes (which caught all the falling grease). If I had to do it again, I'd split the hot sausage roll, surround with one or two fewer links, then use the rest of the roll to help bind it all together. For some reason, my wife stuck to the grilled portabella.
  11. Maybe it's to prevent the grease drippings from flaring up.
  12. Whichever brand you buy, you do not need an electric starter. A bit of canola oil in a paper towel bowl works great. Use the saved money toward a second stone (one for deflecting, one for pizza/ bread) or for a nice cut of meat.
  13. Living in Texas for six years spoiled me more than any kamado could. Having moved back to Maryland, the amount of cheating was staggering. Brisket that was pre-sliced and soaking in broth. Way too many seasonings to make it 'unique' instead of good. Restaurants without a single cobbler on the menu! On occasion I'll go to Famous Dave's, but preferably Mission BBQ. The brisket is passable, the turkey poor, but the jalapeno cheddar sausage is go to. Reminds me of my favorite Texas place, and until I find out their supplier or Slovacek decides to start shipping 1500 miles, it's the best I can get.
  14. That is a great looking meal, but I'd be terrified that a small splash of oil could become a huge fireball.
  15. Never disparage an apple crumble. I've gone to restaurants specifically because of its presence on the menu. Good to hear! The flip was much easier than I thought. The stainless pan was one inch bigger than the cast iron, so there was both room for error and convenience of handles lining up.
  16. Looks nice. I'm a little surprised you went for direct heat. I usually get too many burnt sugars that way.
  17. Reverse that. Apples on the bottom of the pan, then pastry on top of them. The flip to apples on top only happens after the cook. Unless I'm misunderstanding you.
  18. I wasn't kidding when I said I was looking forward to a Great British Bake-off / Kamado crossover. I've wanted to do a tarte tatin for a while, but it is an intimidating dish. Turns out I should have done this long ago. The natural sweetness of the apples combines with the buttery pastry and kamado smoke to create an excellent dessert. The Mrs. was very pleased. It all started with a from scratch puff pastry. A real one, not a rough puff. The dough is fairly simple, but the magic comes from the sandwiched layers of butter. I did two regular turns, then a book turn, then a final turn. Each process needed an hour in the fridge to cool. Now for the filling. A simple caramel was made from 235 g of sugar and half a cup of water. You're looking for a lighter brown color. Once done, pour directly into the skillet (pre-greased with 1 tbsp butter). Important note: no matter how good the caramel looks, do not try to get a swipe with your finger. You will get a bad blister immediately. The caramel will, however, taste delicious. The apples were honey crisp. I believe I used five (probably should have used at least one more). Used a quick corer, then cut the wedges in half. Arrange the bottom layer on top of the caramel in a nice pattern, since this is basically an upside down cake. Then pile the rest of the apples in. Roll out the dough to cover the entire skillet. Cut off the excess, but leave enough that you can tuck the edges down between the apples and the side. While the tart was cooking, I used the excess dough to make some quick cinnamon turnovers. Now assembled, put on the grill at 400-425°. Bake for about 40 minutes and check for doneness. I went for 45 overall. Allow the tart to cool, then the moment of truth: turning it out. Any extra juices should be poured back over the apples. While the grill was still hot, I cooked up some bacon wrapped sweet and sour shrimp. A slice of tarte tatin and a glass of port was a great end to this celebratory meal.
  19. If you mean remove the skin instead of fat, that's personal preference. You'll need a higher temp at the end to crisp up the skin at the end if you leave it on, or bring it to a frying pan for the effect. I like to remove it and make very juicy bite sized pieces, sort of like burnt ends.
  20. When I've made pasta sauces or other items in a Dutch oven, I typically leave the lid off for the first hour or two to get more smoke flavor. Be ready to add more stock/water/wine as appropriate if drying out is a danger.
  21. I always use a drip pan for turkey, but it's for gravy purposes. Toss some veggies and stock in there to simmer with the juices from the bird.
  22. That's the one I've done before. It works very nicely. I'm learning towards a sweet mustard sauce, as the ham will be taken into work cold and likely served as sandwiches.
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