Welcome to my blog. I enjoy all kinds of cooking but now that I am retired, I've started getting into the whole laid back thing of smokin, grillin, drinkin, and chillin' out that ole men do. Retirement is a lot of fun and when I am not out playing golf or fishing, I like to fire up the grill or smoker and do some BBQn. Check out my cooking adventures or find a recipe in my recipe data base and after you check them out, please leave a comment and let me know what you think of my blog. Enjoy
COLLECTION OF OFF THE WALL STUFF
KINDS OF SALT
be bashful: If you don't know the difference between kosher, table, and sea
salt, you're not alone. But salt is probably the most important weapon in a
chef's arsenal after a good knife, so it's worth setting the record straight.
the chemical makeup of these three commonly used salts is the same, the texture
and density differs. Here's what you need to know.
it is: Table salt consists of fine, evenly shaped crystals, which makes it
denser than other salts. It's typically mined from salt deposits underground
and may also contain anti-clumping agents, such as calcium silicate.
to use it: As the name implies, it's good for keeping out on the table for
last-minute seasoning. It's also good for salting pasta water or seasoning
it is: Kosher salt is less refined than table salt. Its larger flakes don't
compact together as neatly, so a pinch is a little coarser and not as dense.
to use it: Kosher salt is the most versatile. It's great for seasoning before,
during and after cooking. It's especially good for seasoning meat before
it is: Sea salt undergoes the least processing. Flakes are collected from evaporated
seawater and may contain residual minerals that could alter the color. The
unevenly shaped flakes don't stack up evenly and create a less dense pinch.
to use it: Sea salt is typically more expensive, which means you'll want to use
it with caution. It's best for finishing.
you're wondering how important all this is when you're cooking, the short
answer is somewhat. The longer answer? You can use these salts interchangeably
if you have to, but it's really worth using the proper kind for the right
REVERSE FLOW SMOKER
STEAM CLEANING PROCESS: WHEN TEMPERATURE GAUGE REACHES ABOUT
300 DEGREES FAHRENHEIT, OPEN SMOKER COOKER DOOR AND SPRAY/MIST WATER INSIDE ON
ALL SURFACES WITH WATER HOSE. (THIS IS THE STEAMING PROCESS). THEN, LET FIRE
RE-HEAT TO 300 DEGREES FAHRENHEIT AGAIN AND REPEAT SPRAY/MIST PROCESS. STEAM
CLEANING INSIDE ENTIRE COOKING AREA. THEN, ADD A LARGE PIECE OR TWO OF SPLIT
WOOD, CLOSE CHIMNEY DAMPER TO 45 DEGREES AND FIRE BOX VENTS TO ALMOST CLOSED,
AND LET COOKER "SMOKE CURE" WHICH CREATES A HARDWOOD SMOKE GLAZE.
CLEAN YOUR GRILL AFTER EACH COOKING.
PEEL GARLIC MORE QUICKLY
Peeling garlic is never the highlight of making a meal.
The cloves can be difficult to get out of their skins, and whacking them with
blunt force seems so brutal! The microwave can make things so much easier.
Head of garlic
1. Place a whole head of garlic in the microwave for
2. Remove from microwave and with very little effort, the
cloves will pop right out of their skins.
Note: The head of garlic will be quite warm, so if you
have sensitive hands, pop on some kitchen gloves.