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Geez.... I am so sorry about the coaster typo. I meant coarse. I took typing in high school, not keyboarding with “spell check”. Hehe... yes I am older..... My point was that when you grind your own meat you not only control the meat but you can control how course it is as well...

I always grind my own meat. It allows you to choose the meat (chuck for me) but if you have multiple grinding plates you can change the texture. My wife and I prefer a coaster grind than comes from the store.

While I agree with Andy, I prefer to soak 8 hours or overnight to leach out as much salt as I can. I have had a couple of commercially brined corned beefs be really salty after smoking.

The difference between Pastrami and corned beef is that, after brining, corned beef is boiled till tender and pastrami is spice rubbed and smoked. Homemade corned beef and pastrami are worth all the effort.

I have a DACOR and love except for one thing. Its hard to clean. I cook for 2 mostly now and its nice to not have to fire up the big oven. It also allows you to use mixed mode - part heat and part microwave. Use that feature the most.

Go to paprikaapp.com the instructions to import recipes is there. It’s actually quite easy. Mark

I spray my dutch oven with oven cleaner, Seal it up in a trash bag, then leave it alone for a couple of days. After a good soapy water bath, season it in the oven 2x. Gotta be quick from wash to season as the cast iron will begin to rust quickly. Mark

Agree withCD. Keep your fire small. I use a rib rack and a single charcoal basket. I fill it with unlit charcoal then add 4 or 5 lit coals to one end. Once I get the temperature to settle around 250 to 275f, I add the ribs. Make sure the vent in the lid is on the opposite side from the fire. It...

I have been grinding meat for sausages and various ground meats for 30 years. I have heard of but never pasteurized the meat before grinding. However, I do follow a few basic rules: 1 - Get you meat from a reputable source, make sure it’s as fresh as possible, and know how it’s been...

They do work well. I use an aluminum pan and single charcoal basket. Can hold 250 for several hours then I have to add more coals. I smoke on a Weber Smokey Mountain now.

Great article. Learned something new. Thanks for posting the link. Mark

Check the motor for a thermofuse. It may be blown. It should be inline with one of the motor wires.

I usually soak my chicken in buttermilk with the spices in it. Flour is kept simple, salt, pepper, bit of garlic powder. I also make a mix of flour, some cornstarch, and a pick of baking powder. Makes for a very light, crunchy coating.

Huli is Hawaiian for turn. Marinate is a version of teriyaki. You marinade, grill, and huli often (turning it over).

Here in norther California, it’s Thai peanut salad, water melon fries (cut into fingers), Huli Huli chicken on the Weber kettle.

Agree with Andy. Trim off the outside.

For the past several years, I have been making homemade pasta. I get to put what I want in it.

Saw an article the other day that said beef made the best hotdog. Not sure I totally agree. What do you think?

For us, home ground chuck cheeseburger topped with grilled onions, mushrooms, and Swiss cheese. Once I have grilled to mushrooms and onions, I melt the cheese over the top then put it on the burger. Mark

I make my own hotdogs. I use sheep casing. Triple grind them. If I do not make my own, there is a local brand here in the SF Bay Area called Evergood. Really good hot dogs and their hot link sausages are really good. Mark

I have a Dacor convection microwave. I believe it’s made by sharp. But one feature I use often in mixed mode... 10% or 30% microwave power plus convection temperature cooking. Works quite well.... cooks chicken in a lot less time.

Couple of things about microwaves.... 1. The microwave primarily cooks by by “exciting” the atoms in the food with radio waves (originally called radar ovens). Depending on how dense the food is plays a big part on cooking time. 2. Heating is really uneven which is why most microwaves have...

Your point is valid. I was just trying to point out that I use it for a lot of different things.

Hatch chilies are good. Like a Anaheim and jalapeño combined. Problem for me is I cannot find fresh ones in norther California. I think they are pretty unique to New Mexico.

I was taught the same method. This combined with shredded apples and whipped egg whites was how my late mom taught me. After 50 years of pancake making, do not remember any complaints. M