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Showing results for tags 'salt'.
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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.
got 5 lbs of spareribs for grilling tomorrow. Meathead's Memphis dust. the new thing that I am trying is salting the ribs overnight with a little kosher salt. i have no idea what it is supposed to do, but I think I read it from something meathead mentioned. I'll try and get pictures and give some feedback here later, but I was wondering if anybody else has tried to apply a bit of salt to the ribs like this for a few hours or overnight, and how did you like it, or not.
piningforfjords posted a topic in Kamado Cooking and DiscussionFirst cook on an akorn assembled on Sunday. Chicken legs at 450 F for 45 minutes with garlic, rosemary, salt and some olive oil. Never done chicken at that high a temp before. Wanted to try something simple for my initial foray. At the last moment I realized the grill I was going to use for my indirect heat level wasn't big enough. I put my pan on the main grill and used the auxiliary rack to hold the legs. Skin was really good and crispy and insides were perfect. One thing I liked is I could easily see the progress by looking in the top vent. Flew blind on this one. Temperature monitor should be arriving tomorrow.
After pulling that perfectly cooked steak, etc. from the kamado, do you sprinkle on any salt? If so, which brand do you use for your finishing salt? To get a few issues out of the way, all salt tastes the same when used in a liquid recipe (i.e., soup). For incorporating salt into a dry recipe (i.e., dough), the texture matters to make sure the salt can evenly dissolve (regular table salt is best for dough as it more evenly dissolves, large flakes have trouble evenly dissolving in dough). And different salts have different weights, even different kosher salts have different weights (Morton’s kosher weights a lot more than Diamond Crystal kosher for the same volume). Back to the topic at hand, which finishing salt? I use either a sea salt grinder as it sits on my table and is in easy reach. Or I may use Diamond Crystal Kosher, as it easily dissolves and is considered to be the best “kosher style” salt. Maldon Sea Salt (on the expensive side) also gets high reviews as a finishing salt, but I have not yet tried it. What do you use? Sea Salt Grinder: Diamond: Maldon: Maldon flakes: