Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!
    • John Setzler

      $3 Plate Lunch Challenge!   01/16/2018

      Don't forget to participate in this challenge!!!    

Search the Community

Showing results for tags 'salt'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Dry Aging
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Vision Kamado
    • Kamado Joe
    • Big Green Egg
    • Primo Grills
    • Komodo Kamado
    • Grill Dome
    • Blaze Kamado
    • Pit Boss Kamados
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Calendars

  • Community Calendar

Found 4 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. 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.
  3. First 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.
  4. 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:
×