I not only had lunch at rodney scotts today, but I got to meet the man and talk bbq with him for a few minutes Best day of this vacation
Don't get me started on the dish towel over the sheet pan as the receiving plate! Kidding Iron Mickey and apologies. In the end it only matters if you and yours enjoyed the meal. Sometimes I'm guilty of picking nits. I should learn to just appreciate.
I was just happy Iron Mickey was able to get a camera phone this time around, and yall gotta go kick him straight in the nuts for it
Fuck it, let’s pile on. Damn Iron Mickey , you saving that banana to breed fruit flies? Throw that fucker out or turn it into banana bread already. You’re a fucking animal.
This is acceptable. I put them in the freezer at that stage. Then shave the skin off with chefs knife while frozen. Use less ice that way.
Mostly that ownership and management treat their crew like shit. Working in the Restaurant industry is hard enough so I tend to avoid going places where I hear stories like that.
I've never smoked cream cheese before, seems easy enough with my brief perusal of the internet for recipes. Any tips or ideas for it would be appreciated! Otherwise, I'll just give it a go and report back. Will be doing it on a kettle grill.
Purchased a woodwind pro. Excited about the smoke box addition. Got the sidekick w/ searing and pizza oven accessories to go with it
Those of you with Big Green Eggs, do y’all keep them covered? I have been but I just took the cover off to use it and there is mold/mildew all in the inside. Related note, anyone have any experience with cleaning mold/mildew from the inside of a BGE?
I have a Primo and had been uncovered since I got it and never had an issue. I don’t see how the 2 brands could be much different in this regard. May have something to do with where you live and humidity and/or frequency of use.
Alright boys, I'm doing chicken for my main today, but, I also have Kurobuta pork belly that has been sliced for shabu shabu that needs to be used. I'm thinking about doing a quick brine on it and then a quick smoke to make "1-day bacon". Am I insane? Any other ideas?
Yesterday's beer can chicken with stuffed mushrooms and today's (will rest all night and eat for lunch tomorrow) brisket on the Workhorse pit:
Finally did the beef plate ribs yesterday and completely forgot I had em even going as I was doing work in the house and out in the front yard all day. Meat was 100% like butter to the point where one of the bones was coming off when I finally pulled it. Am also overdue for a knife sharpening.
Couple things I have been meaning to post; the sidekick is one of the most versatile bbq pieces I have ever owned. It came with a skillet which I used to sauté some bell peppers and onions, and then cleaned it off and used it to cook some tortillas today. While that was cooking I have marinated fajita chicken smoking in the Woodwind. Those will take about an hour. Last night I pulled the skillet off the sidekick and dropped my wok on to it. Used the burner to cook Kenjis beef and broccoli. It’s so good and the thing get so damn hot. Oil was smoking in about 2 mins. Kenji and Campchef should hook up and do a sponsorship or something. I have steaks in the Sous vide and tonight will pop on the sear box, get it up to 700-800 degrees and sear the steaks when they are done for a minute or two for dinner. Might make some pizza dough today for an excuse to use the pizza oven tomorrow. I can’t recommend this thing enough.
What do ya'll use to sharpen your knives? I've got a good set of Shun knives and 3 other Japanese knives I don't want to ruin. Is there an idiot proof sharpener out there or do I need to put in the time and actually learn how to use a real sharpening block/stone?
I maybe worded that wrong. I don't want to ruin them because I don't know the angles, grit number, etc.
https://www.williams-sonoma.com/pro...2898&msclkid=572924bd4f651498e46d40cef0aae28b But cheaper because not Williams Sonoma
Biff Bridges im sure someone has a good answer for you, I just respond to inadequacy with volume, ask my wife heyo :(
I bought a $20ish whetstone sharpener a few years ago and used a video similar to this 2 times a year:
This. Shapton stones are great. So easy to do. Just time consuming. Shapton Blade Kuroshaku Orange Medium Grinding #1000 https://a.co/d/hqUouxs This is really all you need. Maybe a leather strop as well.
Seems interesting. I guess it is expensive and I don't know how it would work with knives with a deep belly, like a cleaver.
This, the good kitchen knives get taken to the kitchen store every now and then My grill knives I sharpen with one of those v handheld sharpeners Except my big brisket slicing knive, it's actually never needed to be sharpened
I worked in a sushi restaurant for awhile. Love watching the chefs. Come in and first thing every shift take out the whetstone and sharpen the knife until it is perfect. I once thought it odd that I did not see a new chef doing it. He just walked in 30 minutes later than the other chefs and started prepping. Then I saw him sharpen his at the end of shift. So still, every day. Team have sharpened once a year and then use a honing steel to keep the edge straight.
Made a delicious pork butt today on the Traeger with Heath Riles BBQ Apple Rub. Best thing I’ve made on the traeger yet. Happy Memorial Day