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Messages - AST

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Essentially Flyertalk / Re: Signs of getting old
« on: Today at 08:40:11 AM »
I woke up with what appears to be a broken upper back.  Was in so much pain that wiping after my morning purge was near impossible.  Dr appt already made. 

Go with the knock off BGE that Lowes and Home Depot. They work pretty well for a fraction the price.

Sent from my iPhone using Tapatalk

This post raises a very solid point. 

AST what is the best way to aquire a BGE or PRIMO XL that's not full price TIA

I purchased a Primo through my wholesale supplier for my pool business.  Nowhere near retail.

You’ve got my interest.  Does that thing help with getting the temp dialed in to start with or just to keep it steady once you’re there?

It uses the fan to ramp up to temperature.

What AST said. BGEs and that style are better smokers than pellets, better grillers than pellets, better pizza than pellets, better everything except expensive and you can’t plug it in and turn a dial.

I picked up a DigiQ and can absolutely plug it in and turn a dial.  Makes smoking large cuts on a busy weekend so much easier. 

My Yoder makes pretty good pizza.  :ck:

I do not doubt that.  A ceramic grill can crank up to 900 degrees though and you have a wider varieties of pizza styles to make.

They absolutely are a viable option.  I prefer the Primo XL as they can fit 2 packer briskets without extra rack purchases.  You can also do a 16 hour smoke without adding fuel once you get it dialed in.  Amazing for grilling and a pretty good pizza oven as well.  Hard to do that with a pellet or offset.

Price point is high but for the versatility it can’t be beat.

Essentially Flyertalk / Re: Tornado Season 2019
« on: October 21, 2019, 09:50:49 AM »
3 miles south of the path. Barely any rain and no wind.


Essentially Flyertalk / Re: Tornado Season 2019
« on: October 21, 2019, 08:44:28 AM »
95% of my business is concentrated from Midway to Abrams between Northwest Highway and 635.  I will not be working for several days and the. Will probably not catch a breath until Jan 1...

Essentially Flyertalk / Re: Tornado Season 2019
« on: October 21, 2019, 08:19:04 AM »
Marking myself safe from the great Dallas tornado of 2019. 

Essentially Flyertalk / Re: cooking
« on: October 13, 2019, 07:16:45 PM »
 That looks semi-healthy and good.  I need that in my life right now.


that food looks incred

what is ranch water?


Tequila, lime juice, Topo Chico

I will bravely dress up as a middle-aged man drinking beer.

AST, hit me with your smoked chicken step by step. i want to do that

For this soup recipe, really easy.  Rub with mixture of 1 part coarse kosher and 1 part coarse ground black pepper.  Smoked at desired temp with desired wood until done or close to done.  No worries about skin crispness as the skin does not get used.  You are just getting the smoke flavor in the meat and it can finish cooking in the soup if not cooked through.

I started using fresh and dried Chilis rather than powders and will never ever go back.

Well done

Dis is what I have been doing.  Game changer.

Essentially Flyertalk / Re: cooking
« on: October 08, 2019, 08:00:00 PM »
I guess I should try it since mine is apparently nacho favorite  :lol:

Essentially Flyertalk / Re: cooking
« on: October 08, 2019, 07:38:09 PM »
Put some nachos on broil at home with the leftover smoked pasilla pork from the weekend.

Big fan of ranch water here.

Well, the food wasn’t too terrible either ya big jerk!  :lol:

Had a little fun on Saturday.  Smoked pasilla pork tacos, smoked chicken posole verde, elotes.  Also all of the ranch water was drank.

Essentially Flyertalk / Re: cooking
« on: September 15, 2019, 08:49:40 PM »

Essentially Flyertalk / Re: cooking
« on: September 10, 2019, 10:02:18 AM »
Oh man, now I want some of 8mp’s pickles to go along with my terrine.

Essentially Flyertalk / Re: cooking
« on: September 10, 2019, 07:58:25 AM »âté-Confit-Rillette-Recipes-Charcuterie/dp/0393634310/ref=mp_s_a_1_1?keywords=pate%2C+confit%2C+rillette&qid=1568119986&s=gateway&sprefix=pate%2C+confit&sr=8-1

This is what I started with.  You will need a food processor, roasting pan large enough to set you terrine mold in a water bath in the oven for cooking, and a instant read thermometer.  At some point, having a meat grinder will most likely become necessary.  You need freezer space to place your mixing/processing bowls into as part of the process involves keeping the meat/fat as close to freezing as possible until it gets cooked.  Techniques is key to get the congealing process down.

The first part of the book cover technique and the latter part is all recipes.

Essentially Flyertalk / Re: cooking
« on: September 10, 2019, 07:47:02 AM »
No one is gonna post here after that.

Let me go on record to say that was not my desired intent.

Good lord, looks/sounds amazing.

Thank you.  It is fun and a little time-consuming.  It gets more difficult the fattier meat you use and am looking forward to my next one with pork.

Essentially Flyertalk / Re: cooking
« on: September 10, 2019, 07:35:19 AM »
Diving in to terrine & pate preparation and making.  Made a chicken and wild mushroom terrine for my first attempt.  Pretty good.  Last night I seared some in bacon grease on the griddle and topped it with red sauce and it was the best “chicken parm” I have ever had.

I want that stir fry in my belly

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