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Original Q, Issue #048- blogs (chili, turkey, brisket)
December 01, 2011
Get Another Drink and Try Again
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I made some chili a couple of days ago and thought I would tell you about it. Not that it is so much different than what is already on the website , but it was just so good...
I don't usually make chili unless it's cold outside. So I go long stretches, with these Texas summers, between bowls of chili. And this was a long hot summer. So I guess that's part of the reason it tasted so good... it's been a while.
This time I cut up some fresh onion, garlic and ginger to sautee. I added ground beef and plenty of other seasonings. I had some leftover black beans that I used too. It was very good then, and I am going to have some more tonight, too.
I tell you about all of this just to remind you about the goodness of chili. I forget about it until the weather changes. But it is such a good comfort food that I just had to bring it to your attention. Maybe you forgot about it (like me).
Don't guess. Take the time to be right (and safe).
If you are going to be frying a turkey for the holidays, be sure you know before you start, how much oil you will need.
If you don't use enough oil you won't have enough to cover the turkey. The dangerous part is when you have too much oil. In that case, when you lower the turkey into it, it could overflow right into the fire.
One way to find out how much oil you need is to measure with water first. Just place your turkey into the empty pot in the position that it will be cooking. Then pour enough water over the turkey to be at the desired oil level.
All you have to do now is to take the turkey out, and mark the water level. After you empty the water, fill the pot with oil to your mark. You now have the appropriate (safe) amount of oil for your perfect fried turkey.
A New Twist on Brisket
Here is another twist on smoking a brisket that sounds interesting. I haven't tried it yet, so you may end up trying it first and tell me about it.
Get a flexible brisket that isn't too thick. Prepare it with a rub or like you normally do. Then roll it lengthwise with the fat cap on the outside. Tie it with twine to hold its shape. Smoke as usual.
You could put on a layer of any number of succulent stuffings before rolling. Maybe a paste, maybe some peppers and onions, or maybe some potatoes. Whatever you like.
Give it a try. I know I will. If you want a little more information about briskets, simply check out the website.
What is the secret to consistently grilling a steak perfectly every time?
At least for the consistency portion of the question, practice is what it takes. The more steaks you grill, the more consistent you become. So, keep on grilling.
As far as the perfectly every time portion of the question goes, it depends on meat quality, temperature, and doneness . Naturally, your preference in the cut of meat is up to you. But, high quality meat is the difference between a good steak and a perfect one.
The temperature of the grill should generally be hot to very hot. But, even that depends on how thick of a piece of meat you have. With a hot grill, if the cut is too thick, it won't get done in the center when the outside is done. The temperature should be high enough to cook the steak to the desired doneness without burning the outside.
You can tell how done it is by looking at the center of the steak when you cut into it,
red center is rare pink center is medium grey center is well done
Cutting into the steak lets the juices out. To keep from cutting into it, though, there is another way to check for doneness. Simply check by touch and feel. After testing a lot of meat this way, you can become very skilled at knowing when it is cooked just right.
Here is something you can do to give yourself a general guide for doneness.
Gently push on your cheek with your finger. This is what rare meat feels like.
Push gently on the tip of your nose..... Medium.
Now, gently push on your forehead..... Well done. Simple right?
Well.....it works for me.
Oh... and don't forget to let the meat rest.
The Challenge Continues.
I don't want to give you the idea that I can't be stumped, but... let's see what happens.
All the Best
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