hncreature's Profile

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Beef Brisket questions...

I'm going to try a BBQ beef brisket in the near future and I have a few questions...

I do a pulled pork that starts indirectly on the grill for 2 hours and is finished in the oven at 325 - The indirect grilling is too add natural smoky flavor and start the cooking process - The pork isn't cooked based on temperature but time...it's done when fork tender...and varies depending on the size of the butt - It comes out AMAZING!

The questions are - Should a brisket be cooked to a temp instead of by time...and does the above method of cooking the pork sound feasible for a brisket...start on grill and finish in the oven?

Thanks!

Jul 22, 2009
hncreature in Home Cooking

Dan Barber's Pork Belly - 20 or 7hrs?

Hey Folks!

I'm trying Dan Barber's Pork Belly that I originally watched on Chef's Story - In the show and in the recipe it says 200 degrees for 20 hours! I've also come up on a few other recipes of "Dan Barber's Pork Belly" on other sites and it says 7 hours - I don't have a problem with the 20 hours of cooking...I'm actually excited to say that it took that long - I'd like to hear the opinions of the folks here at Chow who have helped me in the past

The recipe from Chef's Story - http://www.chefsstory.com/recipe2.html

The recipe from Epicurious - http://www.epicurious.com/recipes/foo...

Thanks!!!

Mar 19, 2008
hncreature in Home Cooking

Help me tweak a recipe please...

Thanks to the folks who helped me with some ideas - I took something from all and winged it...it came out perfect

Thanks again!!!

Jan 22, 2008
hncreature in Home Cooking

Help me tweak a recipe please...

Seeing you folks were so informative with my braising dilemma I figured I'd come back for more help

I have a Onion Marmalade here that I'd like to tweak - My goal is an accent side to roasted Berkshire chops...Pomegranate Shallot Marmalade - I'm doing a pomegranate sauce but just a drizzle for I don't want to overpower these fine chops - To keep the redness of the juice instead of the black balsamic I was thinking of using white balsamic - How much juice should I use...half vinegar and half pomegranate juice - I also wanted it a little more savory than sweet so I was going to use less honey - Am I on the right track? Any help would be great

Onion Marmalade

1/8C Oil
1C(Lrg) Red Onions(I'm going to use Shallots)
MedHigh heat for 5 mins

1/8C Honey(Half the honey for more savory or none because of the juice?)
Add stirring often +10mins

1/4C Balsamic(Would White Balsamic be OK?)
1dash Cinnamon
Add stirring often +3-4mins

Salt to taste

THANKS FOLKS...Tweak away!!!

Jan 19, 2008
hncreature in Home Cooking

Help with fish markets in San Diego

Thanks again folks this is a great help!

Nov 02, 2007
hncreature in California

Help with fish markets in San Diego

I would like to find a place with an Iowa Meats vibe - Good product with a nice helpful staff

Thanks!

Nov 01, 2007
hncreature in California

San Diego Upscale for a group of 12

If you're willing to head up the Del Mar way you may want to look into BLANCA(hip / good food)...just a tad more north in Solana Beach

If wanting something hip / URBAN / good food...try THE GUILD - Similar set up to Chive with smaller portions so that you can try more dishes...also has an upstairs room for bigger parties

Nov 01, 2007
hncreature in California

Braising...a question

WOW!!! I did not expect this much informative help and I'm completely grateful for the info - I know where to come with my future issues

THANK YOU ALL VERY MUCH!!!

Sep 30, 2007
hncreature in Home Cooking

Braising...a question

Thanks for the help folks - To further expand on some of your questions


- Oven @ 375 for 2 hours...lower and slower next time?

- It didn't call for any broth just the wine...is it ok to mix in some broth and not kill the flavoring? - I did the searing on stove top then into the oven to finish - That is what I was hoping for and didn't get was the extra liquid to make a nice reduction for a finishing sauce

- I used a 8qt Dutch Oven with Cover...was that too big? I didn't want to crowd the meat thinking it wouldn't cook all in a smaller pot

Thanks again folks!

Sep 30, 2007
hncreature in Home Cooking

Braising...a question

I was braising(for the first time) some beef short ribs and it asked for 2 bottles of wine as the liquid for 8-9 lbs of ribs - I cut the recipe in half...including the wine...and cooked for 2 hours - Needless to say the liquid was so cooked down and scorched that I had no liquid for the sauce

The question is should I have not cut the liquid in half and still used the 2 bottles even though I cut the amount of ribs in half - Is it ok to monitor the meat cooking and add liquid as needed or just follow the suggested amount?

Thanks!

Sep 30, 2007
hncreature in Home Cooking

Soda in high end restaurant?

When eating at a nicer restaurants I usually go with sparkling water - The wife on the other hand will drink the sparkling water but also orders a Diet Coke

The thing is we don't drink and sometimes I feel like we're being looked down on when not ordering booze so the sparkling water is kind of a compromise between us and the waiter as in...ok we don't drink but I'll pay $7 for some water - When we get that "Oh...you're not drinking" look I usually respond with "We may not drink but we do know how to eat well"

Sep 02, 2007
hncreature in Not About Food

How do steakhouses cook steak?

I worked at one of the "Top Of" chain restaurants in Columbus, OH and we didn't have gas in the kitchen...I guess being 40 floors up it was an issue to have gas up there. The stoves were electric but the broiler was wood burning and we did all the grill work over oak. The ventilation system looked standard as any other restaurant I had worked at.

Grill marks are easy with enough heat - Start the top of the steaks at 10 O'Clock then turn to 2 O'Clock about half way before flipping the steak over then do the same with the other side and you'll get some nice "branding iron" looking marks

Sep 02, 2007
hncreature in General Topics

Making Pulled Pork Today - Need Advice

For anybody looking for a quicker way to get fantastic smoky pulled pork should try a grill / oven combo method - I do a 4 or 5 lb pork butt(today I'm doing 3 pieces at about 4 lbs ea) for 2 hours on the grill indirectly and hammer the smoke flavor in with 4 cups of soaked wood chips sprinkled over 50 / 60 pieces of charcoal and then about 2 hours in the oven @ 325 in an aluminum wrapped(tightly) baking pan until you can stick a fork in it and the fork has no resistance coming out - I use 2 forks to "pull" it apart and it does like "butta"

Thanks to GroovinGourmet for the ORCA glove tip...gotta give that a try!!!

Enjoy!

Aug 25, 2007
hncreature in Home Cooking

Watermelon, Tomato, and Kalamata Olive Salad

I've done a variation of this with just watermelon, olives, onions(soaked in lime juice), and feta cheese - It is a big hit! - This sounds like a step up and will give this a try in the near future

Aug 25, 2007
hncreature in Recipes