Where my fellow cooks at???
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- NHL Healthy Scratch
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Re: Where my fellow cooks at???
Much of mine is experience.
I like red meat medium to medium-rare.
Feel it when it's raw...very soft. I like it when the edges are firm, but the center is still bordering on soft but beginning to firm up.
With chicken breasts, mostly firm with some clear juice beginning to seep out.
I do pork a little under firm and let it rest up to finish so it's still juicy.
I like red meat medium to medium-rare.
Feel it when it's raw...very soft. I like it when the edges are firm, but the center is still bordering on soft but beginning to firm up.
With chicken breasts, mostly firm with some clear juice beginning to seep out.
I do pork a little under firm and let it rest up to finish so it's still juicy.
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Re: Where my fellow cooks at???
Carryover is a function of the density of the product being cooked, how far over your doneness temp you are doing your cooking, and how aggressively (if at all) you chill the product after cooking. If you're talking about high-heat methods like grilling or roasting, the 10-degree rule is pretty good for nearly all cuts of land critter. Low-temp methods like sous vide or the low oven lamb rack I did the other night will result in no real carryover. (By definition SV can't carryover because you're cooking at the doneness temp)
I don't assume it.![Wink ;)](./images/smilies/icon_wink.gif)
[youtube][/youtube]Willie Kool wrote:Why do you assume the probe is correct? Has it been recalibrated recently?
I don't assume it.
![Wink ;)](./images/smilies/icon_wink.gif)
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Re: Where my fellow cooks at???
Are those gang signals?
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Re: Where my fellow cooks at???
shmenguin wrote:i didn't think brisket would be very good grilled, since it's generally supposed to be cooked very slowly
Sorry, should've specified.
Did it using indirect cooking. Turned on far right burner on medium, middle burner on low and put the brisket on the far left area with no burner on. Not as slow as smoking, but still a slow and low technique.
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Re: Where my fellow cooks at???
why not just use the oven, in that case?
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Re: Where my fellow cooks at???
Cause I'm a man.shmenguin wrote:why not just use the oven, in that case?
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Re: Where my fellow cooks at???
Effectively, he did. But he did so without making his kitchen hot for hours on end.
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Re: Where my fellow cooks at???
where do you guys probe the meat to measure the temp? i get different readings all over.
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Re: Where my fellow cooks at???
honest question...is propane cheaper for something like this?tifosi77 wrote:Effectively, he did. But he did so without making his kitchen hot for hours on end.
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Re: Where my fellow cooks at???
I typically get my propane refilled at BJs and it varies but is about $13.50 per refill. I go through about 5-6 tanks per year.shmenguin wrote:honest question...is propane cheaper for something like this?tifosi77 wrote:Effectively, he did. But he did so without making his kitchen hot for hours on end.
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Re: Where my fellow cooks at???
$13.50? whoa, that's sweet. i went to a rando gas station the other day and paid $25. i have a lot to learn.blackjack68 wrote:I typically get my propane refilled at BJs and it varies but is about $13.50 per refill. I go through about 5-6 tanks per year.shmenguin wrote:honest question...is propane cheaper for something like this?tifosi77 wrote:Effectively, he did. But he did so without making his kitchen hot for hours on end.
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Re: Where my fellow cooks at???
![Shocked :shock:](./images/smilies/icon_eek.gif)
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Re: Where my fellow cooks at???
I do. And remember I have two grills.count2infinity wrote:wow, you do a lot of grilling.
Last September I had 84 people in my backyard (small) for a house concert and the grills ran for about 5-6 hours each.
Then I grill about 3-4 nights per week in warmer weather and once a week or so in the winter.
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Re: Where my fellow cooks at???
That, and when grilling indirect you can also use wood chips or pellets in smoker boxes/pouches/trays/etc. to add smoke to the process. I suppose you could do that in the oven too, but then those darn smoke detectors just won't shut up.tifosi77 wrote:Effectively, he did. But he did so without making his kitchen hot for hours on end.
![Smile :)](./images/smilies/icon_smile.gif)
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Re: Where my fellow cooks at???
Depends on the cooking method. If you're doing something low-and-slow like smoking, you want to measure the core of the product and the surface as well (look up "BBQ stall") to make sure you're not murdering your shoulder/ribs/brisket/etc. If you're doing high direct heat, then just monitor the core, as the edges will always be slightly overcooked no matter what. If you can get a good hot grill going, something like skirt or flank steak will cook in a remarkably quick period... 2-3 minutes per side, max, which means you need a screaming hot fire close to the meat in order to get a good char and not overcook the steak.shmenguin wrote:where do you guys probe the meat to measure the temp? i get different readings all over.
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Re: Where my fellow cooks at???
while we're on grilling... what the hell does an $800 grill give you that a standard $200-$300 one doesn't?
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Re: Where my fellow cooks at???
Cast iron grates, double walled hoods, stainless steel burners, fresher, hammier
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Re: Where my fellow cooks at???
Yeah, pretty much better/sturdier construction.
I've had my one Char-Broil Commercial (hah!) Series grill for 10 years. I got it for only $299. I've replaced the grill grates 3 times and the burners 4 times, but when I bought it, they were offering a lifetime guarantee on most every part. I've replaced the drip tray (1x) and the warming rack (2x) also. I only have to pay $8.00 for shipping and the parts are free.
The $200 grills in my experience are good for a few years, but disposable after that depending on how much you use them. My brother has a $700 Weber gas grill (much smaller than mine) that he's had for 6-7 years without replacing anything. So it's well built.
I've had my one Char-Broil Commercial (hah!) Series grill for 10 years. I got it for only $299. I've replaced the grill grates 3 times and the burners 4 times, but when I bought it, they were offering a lifetime guarantee on most every part. I've replaced the drip tray (1x) and the warming rack (2x) also. I only have to pay $8.00 for shipping and the parts are free.
The $200 grills in my experience are good for a few years, but disposable after that depending on how much you use them. My brother has a $700 Weber gas grill (much smaller than mine) that he's had for 6-7 years without replacing anything. So it's well built.
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Re: Where my fellow cooks at???
Or, for that matter, some old bricks and grate?shmenguin wrote:while we're on grilling... what the hell does an $800 grill give you that a standard $200-$300 one doesn't?
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Re: Where my fellow cooks at???
Who needs a grate?
![Image](http://i158.photobucket.com/albums/t106/btoman/Grilletto.jpg)
![Image](http://i158.photobucket.com/albums/t106/btoman/Grilletto.jpg)
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Re: Where my fellow cooks at???
Pretty that up some and it's pretty much my idea of an ideal grilling area.BigMcK wrote:Or, for that matter, some old bricks and grate?shmenguin wrote:while we're on grilling... what the hell does an $800 grill give you that a standard $200-$300 one doesn't?
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Re: Where my fellow cooks at???
This looks like a nice place to eat.
![Image](https://pbs.twimg.com/media/BlTZCSJIYAAO-eS.jpg)
![Image](https://pbs.twimg.com/media/BlTZCSJIYAAO-eS.jpg)
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Re: Where my fellow cooks at???
Cook manicotti noodles prior to stuffing or no?
I cooked them to a few minutes before AL dente. Turned out good but very hard to stuff
I cooked them to a few minutes before AL dente. Turned out good but very hard to stuff
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Re: Where my fellow cooks at???
Looks similar to The Caves in Negril, Jamaica.Gaucho wrote:This looks like a nice place to eat.
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Re: Where my fellow cooks at???
All I know is it's in Italy.