Woodfireguy's Profile

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Need advice on grilling books

I agree with laststandchili, Francis Mallmann’s book, Seven Fires is great stuff. You can also take a look at what we are doing on our blog. David Rocco’s, does a lot of this style of grilling on his show. I’m sure he has a cookbook by now. If I was you, I would start with making Paella on your BBQ.

May 26, 2011
Woodfireguy in Home Cooking

I dry-brined my nice chicken overnight but...

Yes, wet aging beef is counterproductive. The whole purpose of aging beef is to reduce the moisture content and intensify the flavor. I have some flat iron steaks on a rack in the fridge right now.

May 18, 2011
Woodfireguy in Home Cooking

I dry-brined my nice chicken overnight but...

I think that wet bring is all you need. My personal opinion is that dry bring only takes an hour or two depending the size of the meat. The time frame is what’s important like it describes in the link. To much and you will dry out the meat which is the opposite of what you want….right.

May 17, 2011
Woodfireguy in Home Cooking

Electric BBQ tips?

Believe it or not, they do an OK job grilling because the element is very close to the grill. These are cool little units. They even have a kabob attachment that rotates five skewers with the rotisserie motor.

May 17, 2011
Woodfireguy in Home Cooking

Electric BBQ tips?

I know what you mean; Electric grills are like trying to cook with a flashlight. I have used a Farberware indoor hearth before with good results. I bought one for my daughter (who is in the same position as you) at a thrift store with a rotisserie for 10.00. They’re on E-bay for a little more.

May 17, 2011
Woodfireguy in Home Cooking

I dry-brined my nice chicken overnight but...

Here's a great link for brining.

http://www.foodsafety.wisc.edu/assets...

May 17, 2011
Woodfireguy in Home Cooking

Am I alone in the thought that EVOO...

I buy Costco’s organic extra virgin olive oil and use it in most everything. I also have an assortment of California OO that use to finish with and vegetable oil for neutral flavor applications. I personally think Canola Oil is a bunch of marketing hooey. It’s the spoils of Word War 2 and is genetically engineered to be edible. Canada can keep it. Most vegetable oils are soybean based and that’s fine with me.

May 13, 2011
Woodfireguy in General Topics

Smoking a small brisket and had some questions.

Great.....that's all that counts. I think your right in that water steamed the bottom.

May 11, 2011
Woodfireguy in Home Cooking

My mushrooms released a lot of water

I'm going to try that...thanks

May 10, 2011
Woodfireguy in Home Cooking

Smoking a small brisket and had some questions.

Cool

May 10, 2011
Woodfireguy in Home Cooking

I roasted green onions tonight like Anthony Bourdain did in Spain.

It's really amazing how the grow like weeds. I plant them in the fall after I pull the garden. Ive done purple and yellow and both taste great.

May 10, 2011
Woodfireguy in Home Cooking

Smoking a small brisket and had some questions.

Did you get a chance to taste the brisket that was cooked at 400? I’m with you, low and slow. I just can’t get my head around 400 for brisket

May 10, 2011
Woodfireguy in Home Cooking

Smoking Pork Butt - Advise wanted!

Plus 1

May 10, 2011
Woodfireguy in Home Cooking

Smoking a small brisket and had some questions.

Well, we disagree. I don’t wrap anything in foil until its done especially if you want the bark to taste like bark. I’m happy you like what you’re doing and that’s all that matters. For me, wrapping in foil during any part of the cooking process will only soften and steam the meat or bark. I don’t know of any competition BBQ-er that would cook brisket over 225, but I could be wrong.

May 10, 2011
Woodfireguy in Home Cooking

I roasted green onions tonight like Anthony Bourdain did in Spain.

I think you and I dig the same stuff. I've done this before as well. Did you grow them from onions like they do there?

May 10, 2011
Woodfireguy in Home Cooking

Smoking Pork Butt - Advise wanted!

Hang in there. Eclectic smokers are great for low and slow but the outside temperature affects them. Does it have a thermometer that indicates the temperature inside the cooker? I would say that an 11 lb roast would take 12-14 hours at 225. Pulling it at 190 sounds about right but I would loose the foil pan. Here’s a link that will help you get your head around what’s happening with brining.

http://www.foodsafety.wisc.edu/assets...

May 10, 2011
Woodfireguy in Home Cooking

My mushrooms released a lot of water

Good advise so far. Next time try sautéing them in a very hot pan that is not non-stick. That will evaporate the moisture faster than it can collect. Depending on your heat source this should only take 10 minutes or so.

May 10, 2011
Woodfireguy in Home Cooking

Smoking a small brisket and had some questions.

I would cook it at 225 for 12 hours or so with the fat cap on top. Beef brisket is very tough and needs to go low and slow with the fat basting it. They make corn beef and pastrami from that cut of meat. That gets tender by braising it. Being that you are using Weber kettle it’s going to be hard to keep really low for a long time. Maybe start it in the oven and finish it in the WK.

May 10, 2011
Woodfireguy in Home Cooking

Need advice with cooking fresh homemade sausages. Please help!

Just a twist or two and you're there. Give it a try....it's fun.

May 08, 2011
Woodfireguy in Home Cooking

Need advice with cooking fresh homemade sausages. Please help!

So, you are using dry cured? I’m up by Lake Tahoe but this should be easy. Do you have a place that you buy sausages at now? They will be happy to sell you fresh casing. If not, find a butcher that makes good sausages and he will fix you up. I would also keep an eye out for a grinder at the thrift stores. I see them there for pennies on the dollar all the time. Next time you make them feel free to drop me a line if you need help.

May 08, 2011
Woodfireguy in Home Cooking

Need advice with cooking fresh homemade sausages. Please help!

I think I did 7 post up.

May 08, 2011
Woodfireguy in Home Cooking

Help with Rick Bayless Roadside Chicken

I would brine it next time. It will make all the difference if it was bland. Chicken and pork loves the brine

May 07, 2011
Woodfireguy in Home Cooking

manners at wineries

True that.

May 05, 2011
Woodfireguy in Wine

manners at wineries

This is true. You can't please everyone. When the OP uses the word swill I'm assuming it’s bad. I just canceled one of my wineries wine club memberships because of bad wine. They are trying to clear older vintages and are using the best customers to it. I know this because the same vintages are on sale in local markets. That’s bad wine and they knew it.

May 02, 2011
Woodfireguy in Wine

manners at wineries

I think it’s OK not to buy a bottle at each winery you visit. Keep in mind that it cost the wineries to have tasting rooms. It’s their way of getting their product out there and in your mouth, Doing wine shoots for free all day is frowned upon and I’m sure that’s not what your doing but people do. I think you will build confidence in asking the vintner the right questions so that when you don’t buy his wine you will leave with his respect. After all, he knows which of his wines are bad already.

May 02, 2011
Woodfireguy in Wine

What time do you prefer to eat your last meal of the day

I graze all day, no more than a few hundred calories at a time. I try not to eat an hour or two before bed.

Apr 30, 2011
Woodfireguy in General Topics

Steel Cut Oats

Love em. I make them in a rice cooker with raisins and like you, maple syrup on top. If you are into it, I have great low fat Oatmeal raisin cookie that use's steel cut oats

PJC LOW FAT OATMEAL RAISIN COOKIES

Plump raisins a little bit. Not too much. Better if you can find big fresh raisins but you get the idea. I use all organic ingredients but this recipe works ether way

Mix in your rice cooker ½ cup rolled oats and ½ cup steel cut oats, 2 cups plus 2 tablespoon of water and cook it. For more rich oat flavor, toast oats in a pan until they are starting to brown

MIX THESE DRY INGREDIENTS:
1-cup whole-wheat pastry flour
1-cup oat flour
½-cup oat bran
½-cup quick oats
1-teaspoon baking soda
1-teaspoon salt

MIX THESE WET INGREDIENTS:
Start with the cooled off cooked oatmeal mixture
2-tablespoons veg. oil
1 ½ cups brown sugar
4-egg whites
2-tablespoons almond milk or soy
2-teaspoons vanilla extract
1-teaspoon cinnamon
2 cups plumped raisins (low calorie-1 cup)
2-cups walnut halves (low calorie-1 cup) for a higher walnut flavor profile. Toast walnuts for 9 minutes at 350. Make sure remove walnuts from baking sheet after you take them out of the oven or they will over-brown and taste bitter.

Mix wet and dry ingredients and bake for 17- 19 minutes at 350 degrees. They brown up fast, so keep an eye on them. I like them when they are nice and brown on the bottom. They have a lot of moisture in them so they stay moist for days and freeze very well for a month or so. I don’t really know. I eat them to fast. I have not added up the grams of fiber in these but let’s just say the train has no problem leaving the station.

Calories when cookies are 3/4” thick X 3” around and yield is 18 cookies

320 calories and 93 from fat, 30% fat.

Low Calories

244 calories and 48 from fat, 20% fat

Apr 29, 2011
Woodfireguy in Home Cooking

Cooking with your significant other.

Nice team work

Apr 29, 2011
Woodfireguy in Not About Food

Butterflied Chicken on the grill how to...

Put a brick in the pan, that should do it.

Apr 28, 2011
Woodfireguy in Home Cooking

charcoal grill for fish, pizza & veggies?

That will work....thanks

Apr 28, 2011
Woodfireguy in Cookware