grampart's Profile

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Pre-Boiling Baby Back Ribs - fast help

"Malarkey" is most definitely the word for it.

1 day ago
grampart in Home Cooking

All I want is a good cup of coffee at home. [moved from General Topics]

I sure am. These days most everything I roast is Colombian.

May 22, 2015
grampart in Cookware
1

All I want is a good cup of coffee at home. [moved from General Topics]

Every coffee maker I've ever had instructed to start with COLD water. I wonder why?

May 22, 2015
grampart in Cookware

Pork rib membrane - remove or not?

I also live in GA. I've had great Q and I've had plenty that wasn't so good. I'm sure the same holds true for KC. The best ribs I ever had were in Memphis and the best brisket I made myself. I hope someday to try brisket in Texas. Oh yeah, I always remove the membrane from ribs. Not saying it's a better way; it's just the way I do it.

May 20, 2015
grampart in Home Cooking

How do you clean a pizza stone?

You.re kidding, right? What exactly have you learned so far?

May 19, 2015
grampart in Cookware

Pastrami sandwich on Oahu?

I'm surprised there is no pastrami flavored Spam.

High temperature oven gloves

My fireman grandson got me a pair of gloves that WORK! Try here.
http://www.feldfire.com/Gloves_c_7.ht...

May 16, 2015
grampart in Cookware

Chuck Eye Steaks

Not just chuck, but chuck eye. Only 2 per cow? That's what this guy says.

What is a chuck eye steak? It is often referred to as the poor man’s rib eye and that is for good reason. Rib eyes are cut from the 6th to the 12thrib of the cow. The chuck eye is cut off the 5th rib. Don’t confuse them with chuck steaks. These are chuck EYE steaks. There are only two chuck eye steaks per cow so they aren’t always available. But when they are, they are quite the treat at a much discounted rate from the lauded rib eye:

https://grillinfools.com/blog/2013/06...

Chuck Eye Steaks

1.54 pounds at $8.49 equals $13.07.

Chuck Eye Steaks

"The chuck eyes I buy are as well marbled as a high-choice rib steak."

Aren't you the lucky one. Unfortunately, chuck eyes appear so seldom at my local Publix I take what I can get. btw, they weren't as lean as they look...very juicy and great flavor.

Chuck Eye Steaks

Olive oil, some minced garlic, sea salt, and ground pepper...rubbed it on and let them sit in fridge for a few hours. High heat on grill for 5 minutes a side. Delicious! At $8.49 a pound they better be.

Chuck Eye Steaks

I want to grill two (approximately 1-1/2") chuck eye steaks tonight. A lot of conflicting recs out there. Marinade or no? Hight heat or medium? Anyone with experience have advice?

Beef shanks, I'm in love!

Not sure if beef shanks require different cooking than pork shanks, but I've done the pork braised, grilled, and smoked. I've even herbed and oiled them and cooked in a 325 oven for 3 hours (my favorite). I recently purchased a case of Merino lamb shanks and did my first 2 browned and braised. Delicious!

May 13, 2015
grampart in Home Cooking

Haven't returned to a former favorite restaurant because of bill issue.

A favorite place where you went at least twice a month? I'd bite the bullet and return. Just pretend you left a generous tip that night. And it was your fault, right?

meat thermometer - instant vs leave-in

Reading it upside-down isn't that difficult if you prefer the Thermapen.

May 12, 2015
grampart in Cookware

Anyone use a temperature contoller on their smoker?

That's why I like my "gasser". Been using it for over 10 years and turning out some good stuff. Did a 6+ pound pork butt for about 9 hours last weekend at 235 degrees and it held steady the whole time.

Sous Vide Steak seared by Deeping Frying

Sounds like a dumb idea to me.

May 09, 2015
grampart in Home Cooking

How to Remove Aluminum from Bottom of Oven

There are "CAUTIONS" on every box of aluminum foil warning against lining the oven floor or any shelf with foil as well as allowing the foil to come in contact with the heating element. I always thought this was common knowledge. I guess it isn't.

May 09, 2015
grampart in Cookware

meat thermometer - instant vs leave-in

I'd go with a Thermapen.

May 08, 2015
grampart in Cookware

Pizza making at home

I let mine rest (get cool enough to eat) for about 5 minutes, but I have it sitting on a pizza screen over a large bowl so the crust stays as crisp as possible. I find that putting it directly on a cutting board to "rest" causes the crust to become a tad soggy.

May 04, 2015
grampart in Home Cooking

Pizza making at home

I think the "sliding" problem comes from your admitted use of "too much sauce". Try using just a thin application on the skin followed by the cheese. If you want a lot of sauce with each bite, serve it on the side for dipping the way a lot of places serve it for stromboli. Or, you could just spoon it on. As far as the "dark & smoky" problem, try cooking the other ingredients in olive oil for a short time and adding the tomato at the very end, but not actually cooking it.

May 03, 2015
grampart in Home Cooking
1

Best Ice Cream Brand

For my money, you can't beat Publix house brand. A full 1/2 gallon for around $4.50 and often is on sale for less, occasionally a buy one get one free. I can only speak for the chocolate, but I suspect all the flavors are equally tasty.

May 03, 2015
grampart in General Topics

Pre-Boiling Baby Back Ribs - fast help

You should enter a competition with that method and report back with the results.

May 01, 2015
grampart in Home Cooking

Periuvian chicken

Here's the recipe I use. It comes out great, but the 3 Peruvian pastes were a tad expensive.

http://www.daringgourmet.com/2013/09/...

May 01, 2015
grampart in Home Cooking
1

I Refuse to Eat Crawfish in a Restaurant

A "joke"? It sure didn't sound like a joke.

May 01, 2015
grampart in Houston

I Refuse to Eat Crawfish in a Restaurant

That's pretty.damn disgusting. You do it "all the time"?

Apr 29, 2015
grampart in Houston
1

bologna..?

Lebanon bologna is vastly superior to regular old bologna. It's made from beef that's cured and smoked and goes through some sort of fermentation. I grew up in NJ and used to get it at a farmer's market where there was a group of Pennsylvania Dutch folks that sold it in two or three styles. We always got the sweet version. Sliced fairly thin and stacked on a great hard roll with a smear of Gulden's brown mustard........a wonderful sandwich!

Apr 28, 2015
grampart in General Topics
1

The Evolution of Pizza

I'd have to call the last 40 year period the devolution of pizza.

Apr 23, 2015
grampart in General Topics

Hot Dogs... Grilled, Boiled, Steamed... or really?... Microwaved?

Although I'm partial to mustard and sauerkraut, I'll eat them in almost any configuration as long as there's no ketchup on them. At home, I like to heat them up with butter in a pan, slice them, and eat them on toasted bread since I don't always have the rolls on hand. I guess this way makes them a true sandwich. When doing a long, low & slow, cook in the smoker, I like to put a few big Hebrew Nationals in there for a couple hours and have them on a substantial roll with just mustard. These may be my favorite.

Apr 23, 2015
grampart in General Topics

Smoking on gas grill

I've had good results with this. Also excellent for cold smoking.
http://www.amazon.com/A-MAZE-N-A-maze...