I realize most are aware of this by now, but using cotton liners under my nitrile gloves was a game changer for me.
Tips, Tricks, and Cooking Hacks...
- Thread starter Swine Spectator
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TxQGuy
Full Fledged Farker
Oh for sure. That was a trick I learned less than a year ago from the Brethren and haven't looked back.
Bigpappa1
Knows what a fatty is.
:laugh:Sounds like something I would do...
93_confirmed
Take a breath!
Can you elaborate on this? First time I've heard of it.
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I can't envision only touching the board with the knife tip.
Traditional slicing technique uses a rocking motion with the blade - tip down, but that still entails contact with a good part of the blade on the board.
I do cringe, however, when I see people scrape cuttings off the board with the cutting edge of the knife. That kills an edge quickly.
KClandcruiser
is one Smokin' Farker
I can't envision only touching the board with the knife tip.
Traditional slicing technique uses a rocking motion with the blade - tip down, but that still entails contact with a good part of the blade on the board.
I do cringe, however, when I see people scrape cuttings off the board with the cutting edge of the knife. That kills an edge quickly.
So true! One of the best things I've bought for the kitchen has been a bench scraper. I end up using it all the time. From taking chopped veggies from the cutting board to a pan to forming and folding biscuits to chopping things on the blackstone. That $8 thing is a workhorse and makes life a lot easier
Vertical Finishing Method for Grilling Chops
I noticed many years ago that when I grilled chops, whether smaller cuts like lamb loin chops, or larger cuts like T-bone and Porterhouse, the meat near the bone was always a bit underdone when the rest of the meat on the chop was fully cooked.
So, my solution ever since has been to turn the chop upright directly over the fire near the end of the cook so the meat near the bone is cooked as evenly as the rest of the chop. This method has never failed me.
Here's a few pics to illustrate:
Porterhouse, cooked on a blazing hot Kamado:
Pork chops:
Lamb Chops:
In the event you can't get the chop(s) to stay upright, you can always use something to prop it up, like a small brick or stone.
I noticed many years ago that when I grilled chops, whether smaller cuts like lamb loin chops, or larger cuts like T-bone and Porterhouse, the meat near the bone was always a bit underdone when the rest of the meat on the chop was fully cooked.
So, my solution ever since has been to turn the chop upright directly over the fire near the end of the cook so the meat near the bone is cooked as evenly as the rest of the chop. This method has never failed me.
Here's a few pics to illustrate:
Porterhouse, cooked on a blazing hot Kamado:
Pork chops:
Lamb Chops:
In the event you can't get the chop(s) to stay upright, you can always use something to prop it up, like a small brick or stone.
WhitesideJC
Full Fledged Farker
+1 for the cotton under nitrile gloves for handling / pulling meat. I did invest in a pair of rubber, heat resistant gloves for when I'm doing larger cooks to help with moving meat around (i.e. from the smoker to wrapping back to smoker).
I also have the Pampered Chef Baking Stone that my mother-in-law bought us years ago. This thing has been great for getting a good roast on veggies, treating it just like cast iron.
I also have the Pampered Chef Baking Stone that my mother-in-law bought us years ago. This thing has been great for getting a good roast on veggies, treating it just like cast iron.
kls44
is one Smokin' Farker
I use a double walled stainless steel wine cooler for keeping tongs, spatula, etc in while cooking. It keeps the greasy utensils and mess confined and only has a footprint of about 5". Easy cleanup when done, no grease dripping on the deck or utensils in the way on the cookers work surface.
sjb67
Full Fledged Farker
I would love to try that one but to date I have been unable to find nitrile gloves big enough to go on my hand with the cotton gloves on. A xxxl fits me skin tight as it is.
Robert
is Blowin Smoke!
Thanks. Looking forward to trying this. Just never thought to use bacon grease.
Robert
Last edited:
Robert
is Blowin Smoke!
Here is what I used in the microwave. But mostly do it in the oven as I like the finished product better.
https://www.amazon.com/Microwave-Bacon-Cooker-Original-Reduces/dp/B0002HSFB2
Robert
charrederhead
Babbling Farker
I've used one of those for many years and it was my go to when I needed bacon quickly.
I now have an air fryer and use it instead. It's quicker, makes better bacon, is easier to set up and clean up, and the grease is easy to pour out. No need for paper towels.
So now, my bacon preference is:
1-on the kettle
2-in the oven (i have the time)
2a- air fryer (i have no time)
NavarreQ
Knows what a fatty is.
Don’t fry bacon in a skillet naked
davidparker
Knows what a fatty is.
I keep a stack of "el-cheapo" paper plates next to the stove. (You know plates that are so crappy you have to use three to hold anything). I then use one to set my whisks and spoons on when making sauces. Makes clean up much easier.
davidparker
Knows what a fatty is.
I do it all the time, I just put my wife in front of me....
Baychilla
is one Smokin' Farker
Cheaper than paying a dominatrix :laugh:
1MoreFord
Babbling Farker
I know this has been around for a while but for anyone who may have missed it.
Dry brining.
Salt steaks, chops, etc generously on both sides. Let sit out of refrigerator to come up to room temp. Allow 15 minutes per 1/4" of thickness. Don't worry about the liquid that comes out. It will reabsorb.
When ready to cook, do a quick rinse and pat dry.
Other thoughts.
I have come to rely on soup bases for seasoning soups and gravies primarily. I l use Beef and Chicken regularly.
Tones, from Sam's, makes good bases. Better than Bouillon does too. BtB is available in Kroger and other stores. BtB also makes ham base that's useful for pots of beans and peas. Goya makes a dry granular ham base that's convenient.
If you try soup base for seasoning be sure to allow for it when seasoning as it is quite salty.
Dry brining.
Salt steaks, chops, etc generously on both sides. Let sit out of refrigerator to come up to room temp. Allow 15 minutes per 1/4" of thickness. Don't worry about the liquid that comes out. It will reabsorb.
When ready to cook, do a quick rinse and pat dry.
Other thoughts.
I have come to rely on soup bases for seasoning soups and gravies primarily. I l use Beef and Chicken regularly.
Tones, from Sam's, makes good bases. Better than Bouillon does too. BtB is available in Kroger and other stores. BtB also makes ham base that's useful for pots of beans and peas. Goya makes a dry granular ham base that's convenient.
If you try soup base for seasoning be sure to allow for it when seasoning as it is quite salty.
Cutting a bell pepper
Lay the pepper on its side:
Trim the ends:
Slice between the membranes:
Hard to photograph, but lay on its side and slice between the membranes and the seed pod:
Separate the segments:
Lay the pepper on its side:
Trim the ends:
Slice between the membranes:
Hard to photograph, but lay on its side and slice between the membranes and the seed pod:
Separate the segments:
I always just stand it on it's base, and make 4 cuts around the membranes/seed pods, and then slice up those sections. Saves cutting off the top and bottom and I just have 1 piece to chuck in the trash.
