Recent content by Crash

For the glaze: 1 T sesame oil 1/2 C red chili oil 1/2 C catsup 2-3 cloves minced garlic 1/2-1 C powdered sugar 1/4 C green onions chopped. In a sauce pan on medium heat, add the ingredients an the order listed and reduce.

Please do!! I've been wanting to try this.:chef:

Most turkeys come with a plastic gizmo that holds or ties the drumsticks together near the cavity opening. I've always used it because it seems like a good way to hold the stuffing in the cavity. It seems to me that by pulling the legs and therefore thighs together against the carcass, a...

Hi Sizzlin How did your experiment go? Will you be using the open roaster again this year?

That looks great. What is the cinnamon for?

This is an image of the more familiar chuck roast. The blue outlines the chuck eye steak as it appears in the previous post. However, the only tender ones come from where the shoulder meets the rib cage.

Boneless Chuck Fillet Steak Chuck-eye Center Cut Steak From what I understand these steaks come from the end of the rib and the beginning of the chuck (shoulder). Only two or three can be cut from each side of beef.

Click to enlarge For one side of Salmon: 1/2 c Kosher salt 1/4 c Sugar 1/4 c Brown sugar 1 1/2 tsp cracked black pepper Mix ingredients Place half of mixture in a glass 9x13 dish Place salmon skin side down on mixture Cover with rest of mixture Cover with plastic wrap and refrigerated for...

So.. What went wrong pal?

Hi Turando Where in the M.E. are you? Chuck roast comes from the shoulder of the steer. This site might be of help. Bovine Myology

This piece has all the info you need.

I have to use both. The rotisserie burner isn't powerful enough. I use the rotisserie burner on HI, the side burners on low, leaving the center burner off. The chicken is done in about 90 minutes.

Love2Q, Rotisserie chicken is one of my favorite ways to make chicken. No other method replicates the results. If you want one, get a battery operated machine. I've had mine for twenty years, but have seen them on line recently. Here it is in use.

If I were to get one, It'd be this one: DeLonghi Perfecto BG24 Indoor Grill Review at Epinions.com It's more like a grill than any other I've seen.

Hi Jeekinz Those ribs look great, but I'm finding your total cooking time of six hours a bit excessive for baby backs. I made these spareribs yesterday. They spent 4 hours in the smoker @225*, then were wrapped and place over indirect heat on my gas grill for 1 hour.