Search results

  1. bscepter

    Bob Kramer Carbon Steel Knives?

    FYI: that's the "essential" not the "carbon," and that's the regular price at SLT, so it's not really a discount. 
  2. bscepter

    thinking of getting a gas grill. help me pick a good one.

    i ended up paying about $350 for my ducane. 
  3. bscepter

    thinking of getting a gas grill. help me pick a good one.

    i ended up buying a ducane grill on closeout from lowe's a couple of summers ago. so far, it's been really reliable and pretty decent. my only complaint is that the actual steel is pretty flimsy, but the grates are cast iron and the burners are good and hot. and with a cover, it seems to be...
  4. bscepter

    pot roast left out overnight - safe to reheat and eat?

    so we were following a suggestion by alton brown that you make a pot roast the night before, let it cool, and reheat it for dinner the next day. the thought being that heating, cooling, and then reheating the meat makes the connective tissue break down better and leads to a better tasting, more...
  5. bscepter

    thinking of getting a gas grill. help me pick a good one.

    thanks for the responses, everyone. i've been grilling with charcoal for 20 years, but i know nothing about gas. so this is all very helpful.
  6. bscepter

    thinking of getting a gas grill. help me pick a good one.

    true that.  i'd probably store the weber in the garage.  i just want to get something that's decently put-together. thick steel. heavy grates. that sort of thing. and i want to be able to sear a nice steak, so it's gotta get hot. 
  7. bscepter

    thinking of getting a gas grill. help me pick a good one.

    i'll look for that thread, thanks. i did a cursory search and found a couple of "gas versus charcoal" threads, but nothing specific on buying a gas grill.  i still plan on keeping my weber kettle though. i love that thing. 
  8. bscepter

    thinking of getting a gas grill. help me pick a good one.

    i've used a weber kettle charcoal grill for years, and i love it, but we grill so often, i think the ease of a gas grill is warranted.  i don't need fancy features. what i need is something that can take a lot of grilling year after year and stand up to the elements.  so far, i think i'm...
  9. bscepter

    how long can you store garlic confit safely?

    well, typically it's "cooked" at 180 F for at least 45 mins or more. enough for it to become buttery.
  10. bscepter

    standing rib-roast: 225º low & slow or 450º then drop to 475º?

    by the way, i meant "drop to 375," obviously. thanks for the input. i think i'll do low-and-slow, too.
  11. bscepter

    standing rib-roast: 225º low & slow or 450º then drop to 475º?

    i have a two-bone standing rib roast just shy of 4 lbs. i was thinking of doing a horseradish/garlic/rosemary rub for it. my question is, if i want a nice medium rare finish, should i sear it in a pan and go low and slow - 225 degrees until it reaches an internal of 125 degrees, then rest - or...
  12. bscepter

    how long can you store garlic confit safely?

    there seems to be a lot of disagreement about this. some say you need to toss it in the garbage after a week. others say it's good for months, so long as it's refrigerated. i know that there have been a couple of cases where garlic stored in oil led to an outbreak of botulism, and obviously i...
  13. bscepter

    two small pork roasts instead of one big one

    it took about four hours. i didn't realize that, though both were marked as "bone-in," only one of the two had a bone (the net should've given it away for the boneless one, but it didn't occur to me). so that was a Whole Foods screw up. the bone-in roast took a little longer to reach 190. i...
  14. bscepter

    two small pork roasts instead of one big one

    follow-up the pork was amazing. the exterior was almost candied. it was tender, moist and just pulled apart. cooked it to 190 and let rest for an hour. 
  15. bscepter

    two small pork roasts instead of one big one

    awesome advice. i cook a lot of beef and other red meats (venison, bison, lamb, etc.), but i've only just begun getting into pork. thanks!
  16. bscepter

    two small pork roasts instead of one big one

    actually, i am going for a low-and-slow pulled pork sort of thing. it's a convection oven, but i have the fan off. i'm cooking them in a roasting pan with a rack, with a quart of water catching the drippings so they don't burn.
  17. bscepter

    Oven Cleaner Hair Remover ...ladies? ...gents?

    all joking aside, oven cleaner is lye  and shouldn't be anywhere near exposed flesh. 
  18. bscepter

    Different macaroni and cheese recipes

    ok, i know it comes from martha stewart, but this  recipe has done very well for me in the past. nothing strange - it's your usual béchamel sauce based recipe - but it seems to work out pretty great. i like it with either gruyere or pecorino.
  19. bscepter

    two small pork roasts instead of one big one

    i was going to do a low-and-slow pork roast for me and the wife, so i bought a 2.8 lb bone in roast for tomorrow. now we're having friends over, so i bought another one. my question is this: i found a recipe for a 6 lb roast (5 hrs @ 325 degrees, cooking until internal temp of 190), how would my...
  20. bscepter

    ranges with infrared grills

    i've heard that for a charbroiler, you need at least 1,000cfm, if not 1,200.
Top Bottom