My second KBQ cook, a 13# (after trimming) brisket from Wild Fork. Four hours in, temp is 164.
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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Dr. Pepper Thanks, sometimes I forget to do it.
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Sure got to 164 fast! What temp were you set at?
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Towering Inferno I was at an average of 280. The KBQ has a convection effect that speeds cooking, but it surprised me too.
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Club Member
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RecTec 680 w/ smokebox
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Would love to see a recipe, if willing.
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Dr. Pepper Richard Chrz I will add to recipes section. It was from Ball Preserves book, pretty straightforward.
Thanks for compliments. Had some over taco salad and it was awesome! 😀
SheilaAnn I put everything in oven to roast, would love to try over smoker another time.
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Club Member
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A nice couple days of rain gets one thinking about comfort food. A great go to for me is red beans with Carlton Farms ham hocks, Carlton Farms andouille sausage, Camillia Red Kidney beans, fresh minced garlic, bay leafs, dried sage, fresh thyme from the garden, celery, green pepper, yellow onion, some sauteing in olive oil, beef and chicken stock, some Tony's,and a good long simmer. I will post the finished product. Smells so good right now. Last pic is dished up and finished.Last edited by Towering Inferno; September 28, 2021, 05:49 PM.
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Last edited by Richard Chrz; September 28, 2021, 09:01 PM.
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At my old job, we used this for mashed potatoes.
Alas, I am not that particular. At home, i use an old fashioned masher or a makeshift food mill using the smaller die. I remember my step mom always using a hand mixer, though.
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My Norwegian wife uses a potato ricer. Same device she uses to make Lefse.
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Club Member
- Dec 2018
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- Texas Gulf Coast
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Grills:
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A few weeks ago, someone suggested that I try kewpie (Japanese mayo) instead of regular mayo as a baste/glaze for salmon or trout. I gave it a try this evening and it was quite good!
I took some leftover fresh dill that I needed to use up and blended it in some kewpie. I then lightly salted then seared some trout filets in cast iron, flipped them, applied the mayo mixture, and finished in a 325 F oven until 145 F.
The dill and mayo worked really well here. I should have salted the trout more -- I forgot kewpie doesn't have much added salt. Also a splash of lemon would have been nice. Still, very tasty.
(I didn't eat all of this....1/4 of the smaller piece is shared with the cats.)
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I'm the one, Michael, who recommended Kewpie mayo to you. Did you find the American version or the original Japanese version? The Japanese version is much more flavorful. Kewpie Foods makes 'em both.
Rich. Bold. Iconic Flavor. #1 Mayonnaise in Blind Taste Tests & Chef's Favorite. Deep Roasted Sesame Dressing & Marinade - Winner: 2016 Dressing of the Year
Whichever Kewpie Mayo version you used, I'm glad it tickled your taste buds. You'll find yourself putting it on a lot of things.
Kathryn
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Thank you, Kathryn! It did turn out very good. Apparently, I used the American version. I did not know they were different, but looking at the site and the ingredients, they are. I will have to seek out the Japanese one for sure!
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Slow 'N Sear XL
Arteflame 26.75" Insert
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- With Rear Infrared Burner
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- With Rotisserie
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- With Grillgrates
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Ahi tuna. I was too lazy to put together anything else then left over mash potatoes from yesterday.
Last edited by Richard Chrz; September 29, 2021, 05:54 PM.
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Are those stacked potatoes from your prior Spanish tortilla/omelette?Last edited by Dr. Pepper; September 29, 2021, 10:58 PM.
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