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Cheez62's Profile

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Rule #1...always...

Also not interchangeable when dredging beef for Swiss steak. Mrs. Cheez has never again though!

Nov 28, 2014
Cheez62 in General Topics

Weber Genesis got wet.

Glad to hear that it started working again. I agree with others, a wet igniter has nothing to do with the gas flow. I did notice though that you said you connected and disconnected the regulator a few times. That may have contributed to you problem. Propane tanks have some sort of device that limits gas flow if there is no resistance to its release. If you disconnect a tank while the burner valves are open, that device will operate, restricting gas flow. Some gas will flow, but not a lot. I experienced this years ago when a tank ran out while I was cooking. I removed it and connected a full one. It lit, but was quite weak. I turned it off, then back on and lit again. Then it was fine.

looking for refrigerator needle in a haystack

Well that kinda stinks. I am guessing then that you had it repaired. If not, most of them really are "plug & play" - a few screws and a plug, it's replaced. As to the cost, you can probably find the part from an online seller at a better price.
I understand that some are not so much the DIY type. We all have our can do and can't do things. You're probably a better cook or some such :-)
I credit my dad, who was (and still is) definitely the "let's take it apart and see how it works" type of guy. I learned a lot from him, but mostly the can-do attitude. In my 50+ years on this earth, I am pretty sure there has never been an appliance repair person in any home in which I've lived.

Nov 12, 2014
Cheez62 in Cookware

looking for refrigerator needle in a haystack

I have to ask... how did the ice maker "die"? I have heard the same thing time and again, that ice makers are the biggest repair issue in refrigerators. I can't say that the issue holds water with me. I have had a few ice maker problems over the years, but they are minor to a DIY guy like me. I LIKE having ice available without cracking trays into a container. It is worth the occasional "unfreezing" of a frozen ice maker. I have replaced the ice maker in our 14 year-old refrigerator once, because the old one just kind of corroded away and was leaking (our well water is, I think, partly to blame). The replacement was very expensive, but another replacement with the wrong plug was very affordable. I bought the other and changed the plug. No big deal, and quite a savings. If such things listed above are the main issues, I don't get the problem. Buy an ice maker, fix it once every few years. So what? I have to put new brake pads on our cars every few years too. I still drive.

Nov 11, 2014
Cheez62 in Cookware

looking for refrigerator needle in a haystack

Haha, that may be a tough one. I think there are a couple out there without ice dispensers in the door, but they still have an icemaker inside. If you really don't want the icemaker, just remove it! They are an easy bolt-on, plug-in (or for you, unplug, unbolt) attachment.

Nov 06, 2014
Cheez62 in Cookware

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

I do recall some issues with E coli, and yes, I know that it is the reason that said cider is so hard to find, at least here in Ohio. The most recent mention of it in a quick glance at the CDC site is from 1996. After that, rules changed in a lot of states. Nevertheless, I still would buy some if I could. Some friends recently brought us a gallon that they had pressed, and it was delicious. And whether or not I can get it, or whether it may make me ill, it still fits into the question posed by the OP - I don't buy it at the grocery store. I may if a recipe calls for it, but otherwise I just drink something else.

Oct 19, 2014
Cheez62 in General Topics

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

Fresh squeezed apple cider, NOT pasteurized. Nothing in the grocery store ever comes close.

Oct 18, 2014
Cheez62 in General Topics

Got a big butt

I agree. Meathead knows his stuff.

Oct 16, 2014
Cheez62 in Home Cooking

Got a big butt

Cooking in on the Egg will be delicious. But since it always seems that I am suggesting grilling and barbecuing to people (I can't help it), I have other suggestions.

Pork and sauerkraut. The shoulder meat stays moist, and becomes wonderfully tender (but you already know that from the slow cooker). Brown it, put it in a dutch oven or other such vessel, and add enough beer that it won't dry out before it starts making its own juices. Don't forget to add a generous sprinkle of caraway seeds! Add the sauerkraut when it is almost done. I like to drain the kraut, and it still is juicy, just not watery.

There is a recipe on this site for Carne Adovada. It's delicious.

I've made a great pork ragu with shoulder. I think technically it was made with country-style ribs, but that's just a butt cut into pieces.

Let us know what you do with it!

Oct 15, 2014
Cheez62 in Home Cooking
2

How to prepare Prime brisket

Franklin's brisket is what my brisket wants to be.

i hate my broom

My wife seems to love hers. It's the old-fashioned, natural material, wrapped around the stick. She says it's nimble, and takes corners very well. Her mother has the same type. They will both be flying them extensively around the end of this month. I hope this helps.

Oct 05, 2014
Cheez62 in Cookware

can you freeze blue cheese stuffed olives for dirty martinis?

I don't know if it will work either, but if I were to try it, I'd just have to skewer it with a toothpick before freezing, so it will have that handy handle. Fishing in martinis is just not right ;-)

Oct 05, 2014
Cheez62 in General Topics

How to prepare Prime brisket

My pleasure! I don't do the foil thing in general, though I have put them in a foil pan to help save some juices, but that was for when the brisket was to be frozen after cooking, for reheating and serving later. I prefer to do without it, and I like the bark.
I also don't mean to scare you away from the mesquite. If it's what you have, just use less. You'll still get smoke from charcoal as well. If the smoke smells good when you walk outside to check the smoker, you're doing ok!

How to prepare Prime brisket

225-250, variations are ok, all day is about right ;-)

Brisket takes time, a lot of it at "low & slow" temps. You do not need to separate the point and flat before. Points that are separated after the brisket is done and returned to the smoker to cook some more, then cubed, are what is known as burnt ends. Delicious, but not something you have to attempt. I've always found that when the flat is done, the point is done too, or done enough, at least.
Brisket will be done at around the 200 deg. mark, but more importantly it will be done when it is tender. When a probe goes into it like going into softened butter, that's what you want. As for the "smoking it the whole time", yes, you certainly can cook it the whole time in the smoker. Assuming you have good smoke (thin, blue, hard-to-see is preferred), it will never get "too smoky". Bad smoke taste only comes from bad smoke, like that from wet or green wood. Don't soak your wood, ever! Now if you choose to foil (the Texas Crutch), then I don't think it matters if you stick with the smoker or choose your oven or some other heat source. Once in foil, you're just wasting charcoal and wood. I have, when necessary, smoked for most of a day, then foiled - or foil pans - and finished in a low oven. Still delicious.
I do see that you mentioned Mesquite. That can get rather strong, so it will be easier to have something that some think is over-smoked. I like mesquite for a steak or something, but not as a primary fuel and smoke source for brisket. Texas briskets are commonly cooked with post oak, which is certainly milder than Mesquite.

Pastrami I've never done. I have smoked corned beef, which is kind of a shortcut to pastrami, but I've never brined/cured/smoked a brisket. If you try that, please tell us about your experience!

8 Fall Beers to Curl Up With

I love a good pumpkin beer. Southern Tier's Pumking is outstanding. I'd like to try the ones listed here as well. Also, that Founder's Breakfast Stout? Wow that stuff is delicious!

Sep 29, 2014
Cheez62 in Features

What to do with boneless pork country style ribs - other than BBQ

tell us what you did with it, and how it was, please!

Sep 28, 2014
Cheez62 in Home Cooking

need some chicken suggestions for a party

Always a good idea. 3 of the 4 Weber kettles on my patio right now are Craigslist "rescues". They seem happy in their new home :-)

Sep 22, 2014
Cheez62 in Home Cooking
1

need some chicken suggestions for a party

Cook the chicken in batches, indirect, on the Weber first, until half-done (or something like that). That should provide some of the smokey "grilled" flavor you are after (you do always add a chunk or two of hardwood on your charcoal, right?). Then finish it in the oven, at high-enough heat to crisp the skin, of course. That should make it easier to have all of the chicken, or at least larger amounts of it, done at one time. Good luck, and enjoy your party!

Sep 21, 2014
Cheez62 in Home Cooking

new preseasoned cast iron smells fishy (rancid?)

My apologies for not seeing this sooner, although it looks like you have found a solution. As for the high heat, I don't think that "self-cleaning" temps are necessary. I would think that your highest regular oven temp would be enough - 500? 550? Then start over after that. Having said this, I think that there are others here who know more about this than I do. I defer to their suggestions.

Aug 15, 2014
Cheez62 in Cookware

new preseasoned cast iron smells fishy (rancid?)

^^This. Canola smells fishy to me too. That was my first thought when reading this. Do the high heat thing if you need to. You won't hurt the cast iron, just the seasoning. Then, do as Bada Bing said - cook some bacon!

Aug 12, 2014
Cheez62 in Cookware

What food do you wash that you're sure no one else does?

Watermelon.

music to chowhound by

The Reverend Horton Heat's "Let me Teach You How to Eat"

Aug 10, 2014
Cheez62 in Not About Food

Question about pizza on the grill

When I make pizzas on the grill, I preheat the stone (actually fire brick splits) for about 30 minutes before I make the first pies. But I have a "mostly" indirect fire. If I have too much fire under the bricks, they get too hot, and the bottom of the pizzas get dark before the toppings are fully cooked. I think it is because the grill lid does not hold or reflect heat nearly as well as a brick oven or some such might. I think that a lot of practice is the best thing. It's the only way to figure out how things will work on your grill.
Here is a photo from last night's effort. You can see that I have most of my heat outside the bricks. There are some coals about one brick-width in on each side, but I dump all of the lit coals to the outside. The coals underneath burn a little slower, so it doesn't heat the bricks too much.

I Wish I'd Kept…

Nice to hear that you still have yours, and that you continue to cook with it! Show us a pic sometime.

Aug 10, 2014
Cheez62 in Cookware

I Wish I'd Kept…

The "Happy Cooker" kettle grill that was a hand-me-down from Dad after my wife and I were first married. I turned out pretty good grilled food, long before I knew what I was doing. Then I "graduated" to my first gas grill (silly me, glad I learned), and the Happy Cooker went away. I have at least 7 Weber kettles now (in various sizes), and I can do more on them than I ever could then, but I'd sure love to have it on the patio now!

Aug 07, 2014
Cheez62 in Cookware

blue fish recipes??

I love the pate link that foodie provided. I will have to try that sometime.
It's a lot of fun catching bluefish, and I've caught many. But I know people are not always crazy about eating them. I agree that the smaller ones taste better. I also agree that you should remove as much of the dark red flesh that is present near the skin and in the center of the fillet. I don't think that they freeze well, and I prefer to only eat them fresh.
I've made fish tacos with them, and I like it a lot. This Chow recipe:
http://www.chow.com/recipes/29193-bas...
is a great place to start. I think the citrus (as someone else mentioned) both help. Enjoy your fish!

Jul 19, 2014
Cheez62 in Home Cooking

Obama cuts the line at Franklin BBQ in Austin

^^ This.

I was reading through this thread, trying to figure out what my opinion would be. It's not about politics, though some will make it that way. Buy I think.... if those who run the establishment will allow a person to cut the line, good for them! It's nice to have preferential treatment, no matter who you are. Good for you if you can get it. I myself have waited in line for Franklin's brisket, and it was worth every minute. If I could cut, I might eat twice. Go Mr. Prez, and I hope you chose to have some from the point!

Water spots on my grill please help

Sour Cherries

I was just reading today, on CH and elsewhere, about preserving cherries in liquor. Bourbon sounds fabulous to me! I know I'll be trying it.

Jun 21, 2014
Cheez62 in Home Cooking

New to smoking - advice please?

I agree with others, it does look good!
Controlling temps in that Weber should be pretty easy. Maybe you just need a few tips. How much unlit charcoal did you start with, and how much lit did you put in at the beginning? That's the place to start. After that, controlling temp with the bottom vent is really all that it takes. A digital probe thermometer set at the grate or even put into the top vent is all that it takes to monitor. If you have more questions, please ask!