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  • DParker's Avatar
    10 Hours Ago
    That's the same polycarbonate tub I use for all large volume cooks. I just left it uncovered for the photo. I did abandon use of the plastic lid because it would just warp from the heat and let too much heat and evaporation out. Now I just cover it in aluminum foil, which gives me a decent seal...for now. What I really need to do is take a cheap old Igloo cooler and cut a hole in the lid just big enough for a tight fit around the sous vide stick. That'll give me the benefit of a better seal and, with the insulation, the cooker won't need to run nearly as hard.
    7 replies | 28 view(s)
  • DParker's Avatar
    10 Hours Ago
    What it should get me is the tenderness and full doneness of a long, low dry cook, but with a lot more retained moisture. And hopefully more depth of flavor due to it being covered in rub while it's cooking for 3 days. I'd love to try a Prosciutto or Serrano-style ham. And from what I'm reading it's quite doable at home. Of course, you can't really duplicate them completely because a lot of their character is due to the breeds of pigs used and their diets. But you should be able to approximate them. The problem is that they require months (even a year) of aging in a temperature and humidity controlled environment, and I don't know how I could swing that in a practical way without screwing up a part of the house so bad that I'd end up sitting on the front doorstep with all of my personal belongings. But I'm working on the idea.
    7 replies | 28 view(s)
  • DParker's Avatar
    10 Hours Ago
    Uh oh. I see Billy lurking. I'm in for it now.
    7 replies | 28 view(s)
  • DParker's Avatar
    11 Hours Ago
    I finally took my 10.5 lb prime packer brisket out of the freezer this past Saturday and put it in the fridge to thaw. Since I got out of the office at a reasonable hour tonight I decided the time was right to start the process of transforming it into magical meat products. My primary goal is pastrami, that undisputed king of deli sandwich meats. But 10 lbs seems like a lot for a first effort, so I decided to break it down by separating the flat from the point, turn the ~6 lb flat into pastrami and do a miniature version of a standard smoked brisket with the ~4 lb point this Saturday. Well, almost standard...if you don't count the 36-hour 155F sous vide bath it's taking first. I can picture Billy now, shaking his head in disgust and muttering, "He's dead to me." :p So, that will be going for the next 3 days. Meanwhile the flat is sitting in a big-assed zip-loc bag full of pickling brine in the fridge where it will sit for the next 10 days, at which point it will be corned beef. Then it'll be rinsed, soaked in cold water to leech out most of the salt and then into the smoker it'll go for a few hours until it comes back up to 155F and...if all goes well...pastrami! Stay tuned.
    7 replies | 28 view(s)
  • DParker's Avatar
    11 Hours Ago
    DParker replied to a thread Help with Hunt Stand in Podunk Corner
    I haven't tried that feature yet. I'll give it a look-see in a bit and let you know if I learn anything (or even if I don't). Customer support? They're used to it...and far worse, believe me.
    5 replies | 31 view(s)
  • DParker's Avatar
    11 replies | 43 view(s)
  • DParker's Avatar
    17 Hours Ago
    That's what I keep telling people when they point at my gut, but I don't get the sense that it's been a convincing argument. The interesting thing is that he doesn't seem to be looking around and scanning for threats, unless those are the photos that are missing from the collection. He just seems fixated on the stump.
    11 replies | 43 view(s)
  • DParker's Avatar
    17 Hours Ago
    DParker replied to a thread Friday music vids in Podunk Corner
    I'm guessing there wasn't quite as much acid dropped at this one.
    648 replies | 51238 view(s)
  • DParker's Avatar
    17 Hours Ago
    If I were interviewing candidates for a position at a drive-through fast food window that would be an automatic hire.
    849 replies | 23794 view(s)
  • DParker's Avatar
    1 Day Ago
    DParker replied to a thread Friday music vids in Podunk Corner
    And they hadn't even invented the weed-whacker yet.
    648 replies | 51238 view(s)
  • DParker's Avatar
    1 Day Ago
    DParker replied to a thread Friday music vids in Podunk Corner
    Soooooooooooooul Train!
    648 replies | 51238 view(s)
  • DParker's Avatar
    849 replies | 23794 view(s)
  • DParker's Avatar
    4 Days Ago
    DParker replied to a thread Ask The Experts in Podunk Corner
    Yeah, because listening to it every now and then isn't already annoying enough. Where does she live that pretty much everyone doesn't already of the "opportunity" to eat produce? I'm pretty sure most restaurant menus include a "salad" section, and most have other meatless options as well. She' just another preachy vegan laboring under the delusion that the only reason we don't adopt her "lifestyle" is that we just don't know what vegetables taste like.
    142 replies | 3954 view(s)
  • DParker's Avatar
    4 Days Ago
    They're the only thing that makes it possible to hunt in early October here too.
    48 replies | 629 view(s)
  • DParker's Avatar
    4 Days Ago
    Make breakfast. Eat breakfast. Grumble about all the stuff that needs to be done around the house. Actually do one or two of the things that need doing around the house. Reward myself for whatever I accomplished by having a craft beer and some BBQ. The woods around here just aren't tolerable (heat, 'squitoes, poison ivy, etc) for most of September, and are only marginally so when archery season starts the first weekend of October. Besides, when hunting public land in this part of the state my criteria for choosing a hunting location on most mornings pretty much boils down to, "This looks OK and nobody else is here"...except for Thanksgiving morning, by which time any scouting I would have done months earlier would be useless anyway.
    48 replies | 629 view(s)
  • DParker's Avatar
    5 Days Ago
    Heck, even I don't know of any pancakes scene from Deadwood itself...but, yeah...I'm talking about the guy at the stove.
    68 replies | 885 view(s)
  • DParker's Avatar
    5 Days Ago
    OK, you go that one. I assumed video embedding was disabled for this forum (note that there's no button for videos at the top of the edit box). In any event, those aren't the pancakes you're looking. Did you watch Deadwood, and are you familiar with the parody video I'm referring to?
    68 replies | 885 view(s)
  • DParker's Avatar
    5 Days Ago
    I'm WAY too sober for this right now. I'll read it again later tonight.
    55 replies | 518 view(s)
  • DParker's Avatar
    5 Days Ago
    DParker replied to a thread Ask The Experts in Podunk Corner
    That's what she said!
    142 replies | 3954 view(s)
  • DParker's Avatar
    5 Days Ago
    Someone needs to do a German version of "Deadwood Pancakes". (You need to have watched Deadwood to enjoy that.)
    68 replies | 885 view(s)
  • DParker's Avatar
    5 Days Ago
    "You use your tongue prettier'n a....well...you know."
    68 replies | 885 view(s)
  • DParker's Avatar
    6 Days Ago
    Said menacing beast is 13 years old, mostly deaf, and semi-crippled with equilibrium problems and is just standing there patiently waiting for what she knows will be her sampler from the pictured slab...for quality assurance and stuff.
    68 replies | 885 view(s)
  • DParker's Avatar
    6 Days Ago
    LOL! OK, that's a new one for me.
    849 replies | 23794 view(s)
  • DParker's Avatar
    6 Days Ago
    DParker replied to a thread Ask The Experts in Podunk Corner
    I just make sure the air is always chock-full of the aroma of cooking bacon. It's the most persuasive argument I have.
    142 replies | 3954 view(s)
  • DParker's Avatar
    6 Days Ago
    DParker replied to a thread Ask The Experts in Podunk Corner
    I think I read that one when I was in my "Altered States" phase back in the early '80s. It was heavy, man. Blow these up to poster size and put them in prominent locations. Then have a T-shirt made with this on it and present it to her as a gift. Or...just tell her that she's already made her opinions abundantly clear and that it's time to shut the hell up. But maybe I'm the wrong person to ask advice from here. I find that the older I get the less patience I have for other people's obnoxious behavior. I mean, I can barely put up with my own obnoxious behavior let alone anyone else's.
    142 replies | 3954 view(s)
  • DParker's Avatar
    6 Days Ago
    Hey...I'd actually read that, if you know where I can get a copy. :p
    35 replies | 405 view(s)
  • DParker's Avatar
    1 Week Ago
    That sounds like a good way to get a wicked case of the Messerschmitts.
    55 replies | 518 view(s)
  • DParker's Avatar
    1 Week Ago
    It's not what I'd call an entertaining read, but it's been pretty informative so far. And you've got to like any cooking tome that starts off describing itself as being a work in praise of salt and fat. True 'dat. In fact the thing I spent the most amount of time researching with the bacon was making damned sure I used the correct amount of curing salt (in this case, Prague Powder #1...aka, Instacure #1, etc.) Like Swampy said, it's a good thing others have spent decades...centuries even...figuring all this stuff out for us.
    55 replies | 518 view(s)
  • DParker's Avatar
    1 Week Ago
    "No one expects plague rat BBQ tartar in a soy sauce marinade!"
    55 replies | 518 view(s)
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TX, where the chili has no beans

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Don't go ninja-in' nobody don't need ninja-in'.
- Diemon Dave

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