Absolute Vorticity

tron777 wrote: ↑Wed Mar 03, 2021 4:19 pm I bought a new toy and it came today! It's a new wireless meat thermometer with 6 probes! I can watch 6 pieces of meat at once lol It also has a cell phone app that you can use to pair your device with the receiver (bluetooth) and I can monitor the temps of my meat on my cell phone. :grin:

cloudy72 wrote: ↑Wed Mar 03, 2021 9:54 pm

tron777 wrote: ↑Wed Mar 03, 2021 4:19 pm I bought a new toy and it came today! It's a new wireless meat thermometer with 6 probes! I can watch 6 pieces of meat at once lol It also has a cell phone app that you can use to pair your device with the receiver (bluetooth) and I can monitor the temps of my meat on my cell phone. :grin:

That looks really cool Les! I assume you tested it out on this nice and mild evening?

WxMom wrote: ↑Sat Mar 06, 2021 11:16 am Wow, Les!! First, that meat thermometer looks awesome!!! I thought I was going big time when I upgraded to a digital some years ago! I don't do the grilling or smoking like you do but for someone who does...that's awesome!! Have fun with it!
Your chicken sounds great!! Let us know how it turns out! Love your story about preparing it for your job!!! Makes me laugh!!! Trying to keep up with the Sunday crowd!!! Love it!

tron777 wrote: ↑Sat Mar 06, 2021 8:43 am I am going to make Hardee's famous fried chicken this coming Sunday. Recall that Hardee's Fast Food restaurants back in the day, if you remember, they bought Roy Rogers restaurants in the 1980s and Burger Chef too. When Hardee's rolled out fried chicken in the early 1990s, when I worked for them as a teenager and into my early 20s, it was the best! IMO it beat Lee's Famous Recipe and KFC. Since Hardee's bought Roy Rogers out, the fried chicken recipe was actually theirs. I found a copy cat recipe online that I am going to try! IU want to see if I can make it taste the way it used to. We sure sold a lot of it and I made it every day, hundreds and pieces a day in fact. I couldn't cook it fast enough on Sunday's LOL Here's the recipe I will be using below.

https://www.food.com/recipe/roy-rogers- ... cat-123826

I am going to bread it, then dip it in the batter, then bread it again just like I used to it in the old days. We used to deep fry our chicken in vegetable shortening at 325 degrees for 13 minutes. I'll be using Crisco. :D

tron777 wrote: ↑Fri May 07, 2021 7:18 am Going to fire up the smoker tomorrow and do some baby back ribs! Should take about 6 hours for the entire cook running the smoker at 250 degrees. Going to use some peach wood for the cook as it'll bring out that nice red, mahogany color as the smoke reacts with the rub.

Prepare ribs by doing a little trimming and don't forget to remove the membrane on the underside of the rack. Slather a mixture of butter and mustard on the outside of the ribs doing both sides. Apply the following rub mixture:

Brown sugar, garlic powder, onion powder, kosher salt, black pepper, cumin, chili powder, and paprika.

Generously apply the rub mixture so it bonds to the butter and mustard mixture. Preheat your smoker and get the coals ready. Leave uncovered for about 3 hours. Then apply a little more butter and wrap the rack up with aluminon foil. Cook another 3 hours.

I apply the sauce at the very end over the firebox side on the grill of the smoker itself to re-apply some char and bark to the finished product. Helps the sugars in the sauce to caramelize as well for a nice shiny, glossy finish. The bbq sauce is usually Open Pit and I jazz it up a bit if I am pressed for time. If I make my own bbq sauce it's usually catsup, brown sugar, garlic, black pepper, onion powder, and a touch of strawberry jam/ sometimes honey can be used or molasses. Just a little bit to give it that stickiness all over your fingers!

Let it all rest for about 20-30 mins then enjoy!

House of Cards wrote: ↑Wed Jul 07, 2021 1:26 pm Thanks! My plan is to research it a bit this year with an eye towards either a birthday or father's day gift request next year. that is unless I see a "clearance" deal at the end of the season that i can't pass up.
But yeah, the options can be a bit dizzying to someone who doesn't know what they're doing yet.

Bgoney wrote: ↑Wed Aug 04, 2021 6:14 am Hey Les or any other grill expert. How do guys/gals do your sweetcorn. Do you soak it cold water, temp, time. I've always done it on the stove in boiling water like my mom and grandma did because it has always tasted so dam good , but want to give grilling a shot

Bgoney wrote: ↑Sat Aug 14, 2021 11:32 am Medium for me , all those selections sound delicious. You get a quality cut and its hard to go wrong unless it's overcooked.

Making a batch of strawberry jam this morning. I can't eat store bought anymore with all the sugar. Its nothing fancy boil it down add pectin to a rolling boil, SOME sugar and honey to a rolling boil, touch of lemon juice, put in jars , let it cool , then in the freezer. Delicious

Wxlrnr wrote: ↑Wed Nov 24, 2021 7:06 pm First time stopping in here. I have been doing steaks lately using Cook's Country method. I do a thick steak in a dry hot skillet and turn them every one to two minutes. You get a fantastic sear and an even cook. We do medium rare to rare. Also, Kroger's stocks wagu now. It shows up on clearance regularly. Not cheap but I normally cut into quarter pound pieces so two meals for my wife and I.

Wxlrnr wrote: ↑Fri Nov 26, 2021 3:48 pm Les, I am not sure if all the stores carry it. They stock it in the butcher case. On clearance, they don't label it as wagu, but look at the fine marbling and usually label as from Australia.