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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-21-2020, 11:25 AM   #61
wbratt1
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I realize most are aware of this by now, but using cotton liners under my nitrile gloves was a game changer for me.
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Old 02-21-2020, 11:36 AM   #62
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Quote:
Originally Posted by wbratt1 View Post
I realize most are aware of this by now, but using cotton liners under my nitrile gloves was a game changer for me.
Oh for sure. That was a trick I learned less than a year ago from the Brethren and haven't looked back.
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Old 02-21-2020, 11:40 AM   #63
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Originally Posted by thirdeye View Post
Years ago on another forum I suggested that a guy "stick a beer can under the brisket, and take it out later". He replied the next day that it worked fine, but next time he would use an empty beer can.
Sounds like something I would do...
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Old 02-21-2020, 01:29 PM   #64
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Originally Posted by mike243 View Post
When using a cutting board only let the very tip of your knife touch it, your knife will pull thru meats and vegetables with ease and stays sharp. It is taking me a little bit of training to remember to not set the blade down flat
Can you elaborate on this? First time I've heard of it.
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Old 02-21-2020, 01:46 PM   #65
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Quote:
Originally Posted by mike243 View Post
When using a cutting board only let the very tip of your knife touch it, your knife will pull thru meats and vegetables with ease and stays sharp. It is taking me a little bit of training to remember to not set the blade down flat
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.
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Old 02-21-2020, 01:58 PM   #66
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Originally Posted by Smoking Piney View Post
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
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Old 02-21-2020, 03:01 PM   #67
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Default 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.
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Old 02-21-2020, 03:25 PM   #68
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+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.
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Old 02-21-2020, 07:27 PM   #69
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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.
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Old 02-21-2020, 10:31 PM   #70
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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.
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Old 02-22-2020, 07:30 AM   #71
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Originally Posted by Bacchus2b View Post
Robert - Easy as can be!

- 1 Cup melted Bacon Fat (Or a combo of Bacon Fat and Vegetable Oil)

- 1 Whole egg plus an additional egg yolk.

- Juice of 1/2 Lemon (About 1.5 TBS)

- Pinch of Kosher Salt to taste

- Couple of Grinds Fresh Black Pepper

- Teaspoon Dijon Mustard

- Optional (3 peeled raw Garlic Cloves for Garlic Mayo)

Put everything except the fat into a bar blender and pulse over low speed to combine. Once incorporated, turn the blender to medium and slowly start dripping the fat into the running blender from the top. It should start emulsifying into a thick sauce. Scrape down the sides with a spatula a couple of times and keep going until all of the fat is incorporated. Without Garlic it should keep for a couple of weeks in your refrigerator. With Garlic I would use within 3 to 5 days refrigerated.



Thanks. Looking forward to trying this. Just never thought to use bacon grease.


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Last edited by Robert; 02-22-2020 at 07:36 AM..
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Old 02-22-2020, 07:48 AM   #72
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Another bacon tip.

Fryed or baked/roasted both have one problem. They take time.

If you need bacon in a hurry the microwave is the only way. While you can cook it in a plate on paper towels with a paper towel cover I prefer to use the utensil in the link below so I can save the grease. Put a paper towel over the bacon and its splatter free.

About a minute per piece of thick cut bacon. The only problem is you have to have a big microwave to use this thing.

https://www.nordicware.com/microwave...food-defroster

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-Bac.../dp/B0002HSFB2


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Old 02-22-2020, 12:35 PM   #73
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Quote:
Originally Posted by Robert View Post
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-Bac.../dp/B0002HSFB2


Robert
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)
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Old 02-22-2020, 07:16 PM   #74
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Don’t fry bacon in a skillet naked
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Old 02-23-2020, 04:33 PM   #75
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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.
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