Messages

1

All Things Food / Re: Nice Rice

« on: December 15, 2011, 07:40:54 PM »

I think it's $8 for the half pound bag, but we got 2 plastic bags with 10 pounds and a 5 pounder for $12/pound.  Some of it will be Christmas gifts for my family.

Ha, I totally read that wrong - I just put 10lbs in my cart for $125 and then shipping too. 
Prime Rib is on sale for $6/lb this week around here... 

2

All Things Food / Re: Nice Rice

« on: December 15, 2011, 06:00:33 AM »

I just bought 25 pounds from the White Lands Recovery Project(nativeharvest.com)  It's so much better than the Reese paddy grown "wild rice" available in the stores, and I could eat it every day.

Did you buy qty 25 of the one pound packages, or is there a bulk option somewhere? $4/lb is pretty good.

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All Things Food / Re: Nice Rice

« on: December 15, 2011, 05:55:41 AM »

What does it do that you can't do in a pot on the stove or in the oven?

It allows you to put on a pot of rice and FORGET about it. 6 hours later, there's non-burnt rice ready to eat and no boil over on the oven and no smoke in the house. I also use it in the mornings to make oatmeal - "porridge" setting. A cookbook came with mine, there are many settings, many recipes besides just "rice" - I can even bake a cake in mine.

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All Things Food / Re: BBQ Style

« on: December 13, 2011, 07:28:38 PM »

It was an intake vent issue with the WSM. Choking the fire too much, bad smoke. I'm good now, did 2 hams and 18 sausages last night. I like to take bbq to work, even eat it cold - better than subway, McD, etc., plus it doesn't cost me $12 a day.

I don't get why people put away their grills for the winter. Lawnmower makes sense, but not the grill. You don't have to stay outside with the meat, it's still a good time to drink beer, and the BBQ tastes WAY better because the other 95% of your town has put their grills away and you know you're the only one eating killer BBQ that day.

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All Things Food / Re: BBQ Style

« on: December 12, 2011, 06:49:48 PM »

I'd also chime in on the charcoal argument.  I am on the side that says charcoal makes a big difference flavourwise,

I grabbed a WSM off craigslist to use up the charcoal I bought on sale this summer. Basically I have a little more than an F150 full of "K" to go through. What I noticed was a HUGE difference in smokiness. WSM, maybe too smokey - or maybe I don't like briquettes. The egg clone I have is awesome (lump only) - and the stick burner is super smokey, but different from the flavors I am getting from the WSM. No issues with K when I use the kettle - may just need more practice on the WSM. Also, the bradley (electric) gives good smoke flavor with the pucks but you can't crisp skin or char anything for a good crust.

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The Pub / Re: Have to vent....

« on: December 10, 2011, 08:47:34 AM »

That sequence is probably in the owner's manual. Did it on my F150.

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The Pub / Re: I need a sword...

« on: December 08, 2011, 06:07:20 AM »

Order a thin-crust pizza, and then tell me Chicago is 2nd best.

You're on the right track, but Chicago is still second best.

Imo's Pizza | The Square Beyond Compare

Imo's is the equivalent of crackers and ketchup. And what's the deal with that cheese?!?!
"Provel, like American cheese, doesn't meet the FDA's requirements for moisture content in cheese, so it's labeled as a "Pasteurized processed cheese," "
Sure I'm biased, but that's the first thing I ate when I arrived in St.Louis. Also had to have a discussion on Pop vs Soda.

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All Things Food / Re: BBQ Style

« on: November 28, 2011, 06:39:41 PM »

I look forward to your pics. 

9

All Things Food / Re: BBQ Style

« on: November 28, 2011, 06:17:59 PM »

Anyone done a rib roast in the egg before?

I used my knockoff egg. 
Thing is I wanted the char. I was using the plate/diffuser so I just lit up another grill for direct fire at the end.
How would you handle this with just an egg? Fireman's gloves, or just skip the char ?

10

All Things Food / Re: BBQ Style

« on: November 28, 2011, 06:12:42 PM »

What internal temp did you achieve?

120 when I went for the char because I knew that would be nice and rare.
So probably 135-140 by the time I pulled it off the kettle.
I'm good with rare, but not the rest of the family.

11

All Things Food / Re: BBQ Style

« on: November 27, 2011, 07:46:33 PM »

Used two grills for this. Kamado around 275 for a while - then a super hot kettle to crust it up a bit.

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All Things Food / Re: BBQ Style

« on: November 27, 2011, 12:58:01 PM »

If only those steins and the roaring flame of the frier made it into the pic... 

Looks good though - you will tire of fried, then go to smoked, then come back to oven roasted. Vicious cycle.

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All Things Food / Re: BBQ Style

« on: November 25, 2011, 07:37:53 PM »

I've taken to pouring 2 bottles of cheap beer into a foil pan to catch the drippings, and then ladle some out to make sauce/gravy. It doesn't burn to a crisp in the pan, and I only use a few ladles of it. That's been in the egg(knockoff) - have yet to cook on the WSM. There's still the weekend ahead of me...

14

All Things Food / Re: BBQ Style

« on: November 25, 2011, 07:10:46 PM »

1. That looks AWESOME !
2. What's the shiny stuff down low ? (PS - I know it's foil.... why)

15

All Things Food / Re: smoker temp control

« on: November 24, 2011, 08:56:31 AM »

It's basically the same as building a controller for electric brewing, except you don't have to mess with 220.
You should turn this into a build thread!

30 ish for the pid+ssr combo
15 for a project box
10 for wires cords wire nuts etc
5 thermocouple
10 10cfm blower
20 misc sheet metal and duct to connect to smoker

Other than skill - anything missing from the list? Looks like $90 DIY project.
Could be less by scavenging around the casa for parts.