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Posts by DuckFat

  No harder to clean than any other fish. Even kings are good eating but oily. We used to steak Kings and broil them.   Dave
I use a BGE which shouldn't be all that different from what you have. I set my smoker to around 230 just like I would for pulled pig. I use Applewood Chunk.  I put the ribs on for 1 hour. Flip them and then 1 more hour. I then remove the ribs and wrap them in aluminum foil. I sauce mine at this time but that's optional. I put the covered ribs back in the smoker for 90 minutes at the same temp. I then remove the ribs from the BGE, unwrap them and bring my grill up to...
    LOL That may be the funniest food related tat ever!
    Nothing ventured nothing gained. We all started some place. The biggest mistake I see young Chefs make is job hopping or just emailing stage requests/resumes. You need to sell yourself and the best way to do that is face to face. So how do you get there? Boots on the ground asking to speak to the Chef. I could have a stack of resumes on my desk but if some one walks in the door and shows enough interest, presents well, stands tall and proud with out being cocky I was...
If it was on my plate I'd call it gone!   Dave
I make about 20 quarts every Fall. Butzy there's nothing wrong with your method although I would rather use crocks. The reason many pound the kraut after it's cut is to get the water to start to come out of the cabbadge and speed up the process. That's a very traditional method although as mentioned up-thread if you slice your cabbage thin enough you can skip that step. The temps may be the biggest challenge where you live. 70 F is about ideal. The next biggest...
Cobia is a very firm flesh. In the South I would see it fried and grilled often. I like both Cobia and Mahi grilled with Jerk Seasoning.   Dave
I don't think you are going to find a lot of videos by Dave on CK2G but the thought is amusing. The Vids by Jon on JKI/Youtube are excellent and if the Murray Carter vids are still on boobtube look for those as well. Be careful looking at others as there's a lot of people postings vids that will teach you more bad habits than good.
There are plenty of single steel knife options available. Spend some time at JCK shopping as well. Forget the starter sharpening sets no matter who sells them as you just wind up buying crud you do not need. There's no need for a 500 and a 1200 grit stone when starting out. BTW that kit is just a clone of Dave Martell's kit with out the DVD. Pick up a single 800 or 1K and a 3-5k stone. Those two stones will carry you a very long ways. Chosera stones are an excellent...
Never sign a contract you don't understand. That's universal in life. Make sure you are getting advice from a lawyer specializes in contract/labor law.  IME No-compete covenants usually cover a 20 mile radius and have little to do with the type of food. In many cases the Chef's reputation is far more important than the genre. As an employee the only reason you should be getting into these sort of agreements (IMO) is if you are taking on a large corporate position...
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