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Found 8 results

  1. Very thankful that the pecan mini logs I ordered on Friday showed up in basically two business days instead of the eight they projected. Got an unbelievable price on them plus free shipping. One 20lb turkey and one brisket just shy of 17lbs. I find that I am trimming more fat off of Costco Prime briskets than any other brisket I come across. It is a gret product however. Brisket properly peppered and salted- threw it on the grill @ 11:30pm. Problably will put the turkey on @ 9am for a 1pm early dinner time.
  2. I finally found a Costco brisket up to my specs, so I going to see whether I can discern the difference between a choice packer and a prime. Granted, it would be best if they came from the same meat packer but, still... With all the talk of upcoming changes for the KJ in 2018, addressing idiot proof ease of lighting and temp control, I am wondering how many of those owners would be willing to be out in thirty plus degree weather at 2am to get one of these big boys started... She didn't require much trimming so, I definitely lost less than a pound and a half and I think
  3. Tomorrow, I'm having about twenty-seven people come over for our 'Poke Chop Fellowship'. Twenty-four are having the 1.125" thick, reverse-seared center cut pork chops– I call these the pig porterhouse. 1st 17 center cut bone-in pork chops– seasoned (salt, pepper and a little chilli), sitting in all that lemony goodness and ready to go... awaiting final coffee rub. Last seven bagged up and redt2go... This part of the cook I have a plan for. I'm certain I have enough grill space between the divide & conquer system and a 22.5" extension grate so, I'll start off
  4. Haven't smoked anything in several weeks so with mamma going out of town I decided to get cozy with my grill again. I thawed out a Butt that I had picked up when they were on sale for $0.99/lb. Got a wild hair idea to smoke a small brisket under it to let the pork fat keep the brisket moist. Also got a wild hair to make up a rub with coffee in it. Turned out great so I figured I would share. Brisket rub: 1 part ground black pepper 1 part onion powder 1 part garlic salt 2 parts espresso ground coffee Covered it well... (file to large to add ???) Placed the pork
  5. A Different Approach on a Pull-Apart Pepper Beef In rearranging the freezer, a 3.5 lb chuck roast emerged from the back recesses in dire need of being cooked. Hummmm… there have been a number of posts on pepper beef so that became my starting point idea. However, I did not want to just do one of the traditional approaches, so I decided to let the imagination spin out of control. The result is a pull-apart sandwich beef with a complex flavor palate that melds smokiness with multiple pepper flavors and a touch of heat all wrapped in a chicory coffee and Steens cane syrup overcoat.
  6. Anyone cold brew coffee? I am just starting out, my first real attempt was last night, and I had some amazing mellow and flavorful coffee today. Last night I corsely ground freshly roasted coffee. Mixed coffee (50 g) with approximately ice water (~14oz). Let this sit overnight at ambient temp. Next morning filter... Dilute 1:2 - 1:4 concentrate : hot water. This might be easier and better than my areopress. This is my bonvita steep/filter device. It is a ceramic version of a clever coffee dripper. This could be done in a French press.
  7. Here in New Mexico, the indigenous and Mexican traditions call for searing thinly sliced red meat over a wood fire and eating this with bread, chiles and fried potatoes. You can find thinly sliced filets of red meats at most all Mexican grocers, and thin cut rib eyes of bison, buffalo, filets of mutton and venison at local whole foods style grocers all over the country. What you do is set your coals and wood up for medium-high to ultra-high heat searing and cook to desired doneness, preferably medium-rare with charred bits and no grill marks. Frequent turning creates a great crust on the out
  8. In Southern Missouri (Wayne County) my Grandfather introduced me to this concoction in the 1950's. He didn't name it this, that's my doing. It's quite simple and IMHO pretty tasty. Vary the ingredients to suit your taste and sweet tooth. I use a shallow flat bottom soup dish. It's about 6" across the bottom. Lay a full size graham cracker in the bottom (regular or honey grahams) Sprinkle with granulated sugar (amount to taste, I use about 1/2 tsp). Continue layering the graham crackers and sugar for 5-6 crackers high. Take warm to mildly hot black coffee (add cream and more sugar to the coffe
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