1POINT21GW's Profile

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Camping suggestions?

Next time, just do this:

1. Start your fire early (preferably using hardwoods) and let it burn down to coals.

2. Prep your steaks as normal, but make sure they're no thicker than about 1/2-inch thick - any thicker and the outside will burn before the inside is done)

3. Blow off the coals using something as a fan such as a large piece of cardboard.

4. Put the steaks directly on the coals.

5. When the first side is seared, flip each steak to a new area of unused coals. If you try to use coals that have already been used, the coals will be too dead (due to the lack of oxygen from being smothered by the steads) and they won't cook the second side properly.

6. Eat and feel good about cooking steaks having used no cookware whatsoever.

Aug 18, 2013
1POINT21GW in Home Cooking

Camping suggestions?

If you'll have a fire, here is a method that will quite possibly give you the very best fish you've ever had in your entire life: filleted, seasoned with salt and pepper, and smoked over your fire. Trust me, it's more than worth it.

Whenever I'm outdoors, this is how I cook fish. I learned it from Ray Mears. He is, hands-down, the most knowledgeable human being on the planet when it comes to all things outdoors.

Here are a couple of videos that will show you just how to do it:

http://youtu.be/Hi_pgVlUC8Y?t=4m58s
http://www.youtube.com/watch?v=aMg2Zu...

Here's Ray on how to make an oven using your fire and rocks:

http://www.youtube.com/watch?v=ayKMit...

Aug 01, 2013
1POINT21GW in Home Cooking

Ground sausage prepared ahead of time - best way to store and reheat?

If you're going to be cooking anyway, I'd simply cook the sausage, then crumble, then add to the cooking eggs. I'm assuming we're talking about breakfast sausage.

Jul 16, 2013
1POINT21GW in Home Cooking

Help! Too much processed food!!!

In all truthfulness and seriousness, if someone gets hungry enough, they'll eat just about anything.

If we're talking about children, then you're the boss. If you're talking about your wife or husband, then they're grown and can eat whatever they want.

Jul 10, 2013
1POINT21GW in Home Cooking

Are you making anything for Bastille Day?

Nope.

Jul 10, 2013
1POINT21GW in Home Cooking

Unpleasant smells from cooked meats

Sorry. Can't help you with the meat thing. Cooked meat smells wonderful to me. Feces doesn't. Overcooked collard greens, broccoli, and Brussels sprouts are another story though.

Jul 10, 2013
1POINT21GW in Home Cooking

Help! Too much processed food!!!

Just about every single food sold in a grocery store is processed on some level.

How are you defining "processed" so as to establish where your cut off is?

Jul 10, 2013
1POINT21GW in Home Cooking

Homemade jam question

I'm with gemini0660. I wouldn't chance it long-term. Just treat is as refrigerated jam and eat it accordingly.

I've put non-canned homemade jam in the refrigerator before and had the lid pop down and appear as if it were sealed.

Again, I wouldn't chance it by storing it at room temperature.

Jul 09, 2013
1POINT21GW in Home Cooking

Part-cooked bbq brisket

Save your money and check out the Weber Smokey Mountain smoker. It's a fraction of the cost of a Big Green Egg and turns out identical food.

The quality of the product is far, far, far more dependent on the pitmaster than it is on the smoking vessel.

Jul 06, 2013
1POINT21GW in Home Cooking

Camping cookbook?

Eriden,

What are your husband's and your favorite things to eat?

Do you have a camp Dutch oven or plan on getting one?

I love camp cooking and do it a lot. I don't use a cookbook, but rather just the same principles that are applied in the kitchen in the home - plus a few new, fun ones that can come into play out in the bush.

- Smoking meats is always fun and gets amazing feedback from those served.

- Steaks cooked directly on the coals of your fire is another huge hit. Super easy, super quick, and fantastic results.

- Cooking/baking in a Dutch oven opens up an almost unlimited number of possibilities. This is a skill I highly encourage you to learn and practice. It will serve you very well not only while camping, but back home in your kitchen. Regarding using a Dutch oven while camping, I'd encourage you to learn to use the coals from your fire as your source of heat rather than commercial briquettes all the cookbooks tell you to use. It makes your overall experience more in line with what you're out there for (to escape everyday technologies) and it streamlines your packing and execution: you won't have to buy and pack charcoal briquettes nor will you have to start a separate fire just to cook. It just makes more sense all the way around and cooking with coals from your fire is MUCH easier than a lot of the cookbooks who promote using charcoal would have you believe. I think it's actually easier to use than charcoal.

- Smoked fish on a stick requires a little prep with the stick and the fish, but the results are out of this world. Here's a video on how to do it: http://youtu.be/Hi_pgVlUC8Y?t=4m58s

Jul 06, 2013
1POINT21GW in Home Cooking

Part-cooked bbq brisket

Good to hear everything turned out great.

I highly encourage you to look into "high heat brisket". You can smoke it in 4 - 5 hours with the same or better results.

Some of the world's best barbecue teams do it this way. I learned this method directly from Myron Mixon of Jack's Old South about 5 years ago at a competition. I haven't looked back since.

Jul 06, 2013
1POINT21GW in Home Cooking

Part-cooked bbq brisket

At this point, forget the internal temperature. There are too many variables involved to use internal temperature as your determining factor as to when to pull your brisket.

Instead, go by texture. After all, that is what we're looking for in a brisket right? Pull it when a probe thermometer slides in easily as if it's sliding into butter. That's when you pull it.

Good idea to wrap it in foil. That's exactly what I would have done too. However, if this ever happens again, seal it in foil again, but cook it at 350 degrees F instead. It will yield the same tender results (or even better) but in much less time.

Jul 02, 2013
1POINT21GW in Home Cooking

Tips for dry aged steak - how to store and salt?

Concerning some of the misinformation in this thread concerning when to salt your steak, please see this article on seven popular myths surrounding steaks: http://www.seriouseats.com/2013/06/th....

See Myth 5 for more information on when and why to salt your steaks at least 45 minutes, and up to 48 hours, in advance.

Jun 30, 2013
1POINT21GW in Home Cooking

Cuban friends over for dinner - I have pork loin in the freezer. What to make?

Roasted pork tenderloin with red chile jelly and goat cheese
Pan fried or grilled pork chops
Chicken fried pork chops
Sweet and sour pork with white rice

I wouldn't worry about making something Cuban. I'd just make what you're good at and what you like.

Jun 24, 2013
1POINT21GW in Home Cooking

Campfire Cooking

Food looks great. Glad to hear you had fun.

Next time, save time and skip soaking the corn. It's not necessary.

Jun 05, 2013
1POINT21GW in Home Cooking

Big birthday picnic in the park - what did I get myself into?

I guess my point was that it's the bacteria in *anything* that we should be mindful of and that we should treat *all* foods with good food safety practices. The food doesn't know if it's indoors or outdoors.

May 31, 2013
1POINT21GW in Home Cooking
1

Campfire Cooking

Here is a method that will quite possibly give you the very best fish you've ever had in your life: filleted, seasoned with salt and pepper and smoked over your fire. Trust me, it's more than worth it.

Whenever I'm outdoors, this is how I cook fish. I learned it from Ray Mears. He is, hands-down, the most knowledgeable human being on the planet when it comes to all things outdoors.

Here are a couple of videos that will show you just how to do it:

http://youtu.be/Hi_pgVlUC8Y?t=4m58s
http://www.youtube.com/watch?v=aMg2Zu...

Here's Ray on how to make an oven using your fire and rocks:

http://www.youtube.com/watch?v=ayKMit...

It wouldn't surprise me if after your husband watches Ray on these few videos, he'll want to watch Ray's many other videos on bushcraft. If he does, he'll learn a ton. The man is simply incredible.

May 30, 2013
1POINT21GW in Home Cooking

Campfire Cooking

There's nothing wrong with doing that as long as there is another way to keep that meat cold such as ice or one of those manufactured cold packs. Simply taking the freezer bag of meat and marinade out of the freezer and letting it defrost at room temperature for an extended period of time is not safe. The core may still be safe, but the exterior will remain in a dangerous temperature zone that allows bacteria to flourish.

May 30, 2013
1POINT21GW in Home Cooking

Big birthday picnic in the park - what did I get myself into?

Concerning mayonnaise, the whole "it's not safe for a picnic" is hogwash. It's an unsubstantiated myth. Store-bought mayonnaise not only contains pasteurized eggs, but has enough acid in it to help stave off bacteria even more so than if it didn't have it.

In short, mayonnaise at a picnic is no more unsafe to have than essentially any other food. No need to be squeamish about it. Simply treat it like any other food when it comes to food safety practices.

May 30, 2013
1POINT21GW in Home Cooking
3

Pressure Frying Recipes???

Check out this forum: http://kfc.forumup.co.uk/forum-1-kfc....

It's a forum dedicated to duplicated Kentucky Fried Chicken's original 11 herbs and spices. Many of the fried chicken recipes you will find on there call for a pressure fryer.

May 29, 2013
1POINT21GW in Home Cooking

Smoked brisket... How to keep it moist?

Glad to hear it turned out great.

Check out this thread to learn how to smoke a whole brisket in 5 hours:

http://chowhound.chow.com/topics/851353

May 27, 2013
1POINT21GW in Home Cooking

What's Going In Your Garden Now?

Looks great.

May 27, 2013
1POINT21GW in Gardening

My pot (stainless steel 205 35) has some pits, if any poison metals dissolve into food, is it still safety to use? Attached some pictures for reference.

The pitting could very well be from salt. If you salt the water when cooking things such as pasta, make sure you add it after the water is boiling so it dissolves rather than adding it to cold water where it will sit on the bottom while the water comes to a boil.

In short, don't worry about it.

I would simply periodically check your children's scalp for any signs of a horn growing.

May 26, 2013
1POINT21GW in Cookware

What's Going In Your Garden Now?

Your garden looks great.

Do you see how the height of the corn tapers off at the end of the row? Any idea as to why it does that, even with professional corn fields?

May 24, 2013
1POINT21GW in Gardening

What should I cook?

Italian gumbo? Maybe using the sausage and chicken thighs?

Lasagna using the Italian sausage and ground beef.

Fried chicken using, well, the chicken.

Chili using the stew beef.

May 21, 2013
1POINT21GW in Home Cooking

Want Real 'Cue in ATL

Thanks a lot for that recommendation. I'm going to put it on the list.

May 20, 2013
1POINT21GW in Atlanta

What is your absolute favorite dish from your cultural heritage?

My ancestors are from America.

How far back are you wanting to go? If you go back far enough, there are no native Germans, no native Italians, no native Mexicans, etc..

May 19, 2013
1POINT21GW in General Topics
1

What is your absolute favorite dish from your cultural heritage?

Being an American, I'd have to say macaroni and cheese.

May 19, 2013
1POINT21GW in General Topics
1

I made artichoke crab dip for my sons girlfriend on Sunday night. Do you think it is still good?

Don't feel bad for throwing it out. If you weren't 100% comfortable with it, you did the right thing. When in doubt, throw it out.

The most important thing is that you had a wonderful time with your family and friends.

May 18, 2013
1POINT21GW in Home Cooking
1

Nervous about chicken prep mistake!

Haha! I guess we were wrong.

May 17, 2013
1POINT21GW in General Topics