Hi folks... I want to buy a heatgun... for my... wife! But that's
not the best part - it's so she can "crackle" the skin on pork roasts!
: )
Our oven never crackles pork and it always comes out like tough
leather. The butcher said his wife uses a heatgun and crackles the
skin before even placing the roast in the oven.
So, to my question... I have the choice of a 2000W Makita, or a 1600W
Bosch. The Bosch is about half the price of the Makita, but the
wattage is 400W lower. Anyone know if 1600W would still crackle pork?
LOL!
Allan.
I like the propane torch idea. I think Robatoy was referring to one of
the little ones you put on a 16oz propane can, but you could probably
speed up the process with a big one used for burning the weeds off your
sidewalk - would 750,000 BTUs be enough?
Check out
http://www.northerntool.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=6970&productId=21016&R=21016
I have to laugh when I read this. I hadn't used my heat gun for
anything but small paint removal on tough areas for some time.
Then my coffee roaster broke. Tragedy. A day without home roasted
coffee sucks.
Used to hang out at alt.coffee and there was a dangerous breakaway
faction there that decided that $300-$600 for the accepted roasters was
just too much. So the HGDB (Heat Gun Dog Bowl) clan was born, much to
the disgust of the hard cases on that group.
So in panic with no way to roast, I pulled out my notes, took a
stainless pan outside and roasted coffee with my heat gun. Those
renegade were right! It is easy, makes a great roast with very little
practice, and it is CHEAP.
One of my amigos that is interested in roasting bought the HF gun and
he came over and we roasted a couple of pounds - he's hooked!
This just proves there is no such thing as too many tools, even if you
don't use them.
Robert
On Wed, 14 Sep 2005 10:55:56 -0400, Robatoy <[email protected]>
wrote:
>In article <[email protected]>,
> "(Just) Allan" <[email protected]> wrote:
>
>> Hi folks... I want to buy a heatgun... for my... wife! But that's
>> not the best part - it's so she can "crackle" the skin on pork roasts!
>> : )
>>
>> Our oven never crackles pork and it always comes out like tough
>> leather. The butcher said his wife uses a heatgun and crackles the
>> skin before even placing the roast in the oven.
>>
>> So, to my question... I have the choice of a 2000W Makita, or a 1600W
>> Bosch. The Bosch is about half the price of the Makita, but the
>> wattage is 400W lower. Anyone know if 1600W would still crackle pork?
>>
>> LOL!
>>
>> Allan.
>
>HD sells one made by Wagner under the name (believe it or not) Milwaukee.
>I have the 'digital' one. I use to remove tile. 1200 watt, me thinks...
>lots of heat.
>
>To crackle the fat..use a propane torch. Works great.
>
>(PS.. if this is a troll, it's a cute one.)
No, definitely not, LOL! In reply to the guy who said use a pan... I
don't think it would work, since I'm told you need a hot, dry, heat -
which is why our oven doesn't work - it's not fan-forced.
Allan.
"(Just) Allan" <[email protected]> wrote in message
news:[email protected]...
> Hi folks... I want to buy a heatgun... for my... wife! But that's
> not the best part - it's so she can "crackle" the skin on pork roasts!
> : )
>
> Our oven never crackles pork and it always comes out like tough
> leather. The butcher said his wife uses a heatgun and crackles the
> skin before even placing the roast in the oven.
>
> So, to my question... I have the choice of a 2000W Makita, or a 1600W
> Bosch. The Bosch is about half the price of the Makita, but the
> wattage is 400W lower. Anyone know if 1600W would still crackle pork?
>
> LOL!
Browning in a fry pan would certainly do it. Probably why cookbooks
recommend it.
"Rick Samuel" <[email protected]> wrote in message
news:[email protected]...
> Yea but he has an excuse to get a new tool! Get the bigger/better/hotter
> one, you never know when you may need it.
> Bending PVC pipe comes to mind. Be very careful doing that. GOOD
> ventilation is a must. Outgasing. Don't remember what gas, but very
> harmful.
>
That bends with hot water, so you certainly don't need the extra danger save
in extraordinary circumstances.
Patriarch wrote:
> Mine's about worn out. At least that's what I'm telling the wife. Gets
> used all year, (We're in California) and I do most of the grilling. I LOVE
> being able to put four pork shoulders in the racks, though, and go to
> sleep, not having to tend the fire. It's not exactly authentic, but it's
> really close.
I had a break in years ago and somebody stole my heat gun. Considering the low
quality of criminals around here, I figure they thought it was a hair drier. I
can only hope....
--
Mortimer Schnerd, RN
[email protected]
Robatoy <[email protected]> wrote in news:design-
[email protected]:
> In article <[email protected]>,
> "(Just) Allan" <[email protected]> wrote:
>
>> Hi folks... I want to buy a heatgun... for my... wife! But that's
>> not the best part - it's so she can "crackle" the skin on pork
roasts!
>> : )
>>
>> Our oven never crackles pork and it always comes out like tough
>> leather. The butcher said his wife uses a heatgun and crackles the
>> skin before even placing the roast in the oven.
>>
>> So, to my question... I have the choice of a 2000W Makita, or a
1600W
>> Bosch. The Bosch is about half the price of the Makita, but the
>> wattage is 400W lower. Anyone know if 1600W would still crackle
pork?
>>
>> LOL!
>>
>> Allan.
>
> HD sells one made by Wagner under the name (believe it or not)
Milwaukee.
> I have the 'digital' one. I use to remove tile. 1200 watt, me
thinks...
> lots of heat.
>
> To crackle the fat..use a propane torch. Works great.
>
> (PS.. if this is a troll, it's a cute one.)
>
I generally do pork roasts on the Weber gas grill. Low & slow for
shoulders, not so slow for loin roasts. Crunchy crust is never a
problem, except that everyone wants a samle, before it gets to the
table.
Like Emeril says, "It's a pork fat thing."
Patriarch,
thinking this should cross-post to a.f.b.
Robatoy <[email protected]> wrote in news:design-FE9362.13155914092005
@news.bellglobal.com:
> In article <[email protected]>,
> Patriarch <[email protected]> wrote:
>
>> Weber gas grill
>
> Got one 5 years ago. Got to love that Q.
>
Mine's about worn out. At least that's what I'm telling the wife. Gets
used all year, (We're in California) and I do most of the grilling. I LOVE
being able to put four pork shoulders in the racks, though, and go to
sleep, not having to tend the fire. It's not exactly authentic, but it's
really close.
One of those big, shiny stainless steel things is calling my name. Haven't
figured out which one yet, or how much budget to blow. Maybe a closeout
will come along in a timely manner. ;-)
Patriarch
"Edwin Pawlowski" <[email protected]> wrote in news:zNZVe.22326$Qv6.665
@trndny04:
<snip>
>
> http://www.myownbbq.com/about/products/products.php?category=1
>
Yeah, that looks about right. The Extreme series, perhaps.
Who was it that said that nothing succeeds like excess? ;-)
Patriarch
On Wed, 14 Sep 2005 19:00:04 -0700, Larry Jaques
<novalidaddress@di\/ersify.com> wrote:
>You have another choice. The HF model is just $10 on sale now.
>I've had one for a nigh onta 3 decades now and it's still going
>strong. Either the 630F or 1,000F oughta crackle your porkies.
>http://www.harborfreight.com/cpi/ctaf/Displayitem.taf?itemnumber=35776
$10!? Now all I need to do is move to the USA. ; )
In article <[email protected]>,
"(Just) Allan" <[email protected]> wrote:
> Hi folks... I want to buy a heatgun... for my... wife! But that's
> not the best part - it's so she can "crackle" the skin on pork roasts!
> : )
>
> Our oven never crackles pork and it always comes out like tough
> leather. The butcher said his wife uses a heatgun and crackles the
> skin before even placing the roast in the oven.
>
> So, to my question... I have the choice of a 2000W Makita, or a 1600W
> Bosch. The Bosch is about half the price of the Makita, but the
> wattage is 400W lower. Anyone know if 1600W would still crackle pork?
>
> LOL!
>
> Allan.
HD sells one made by Wagner under the name (believe it or not) Milwaukee.
I have the 'digital' one. I use to remove tile. 1200 watt, me thinks...
lots of heat.
To crackle the fat..use a propane torch. Works great.
(PS.. if this is a troll, it's a cute one.)
In article <[email protected]>,
"Andy" <[email protected]> wrote:
> would 750,000 BTUs be enough?
maybe...how big is the roast?
=o]
In article <[email protected]>,
Patriarch <[email protected]> wrote:
> Weber gas grill
Got one 5 years ago. Got to love that Q.
Yea but he has an excuse to get a new tool! Get the bigger/better/hotter
one, you never know when you may need it.
"George" <George@least> wrote in message
news:[email protected]...
Bending PVC pipe comes to mind. Be very careful doing that. GOOD
ventilation is a must. Outgasing. Don't remember what gas, but very
harmful.
On Wed, 14 Sep 2005 22:21:06 +1000, with neither quill nor qualm,
"(Just) Allan" <[email protected]> quickly quoth:
>Hi folks... I want to buy a heatgun... for my... wife! But that's
>not the best part - it's so she can "crackle" the skin on pork roasts!
>: )
>
>Our oven never crackles pork and it always comes out like tough
>leather. The butcher said his wife uses a heatgun and crackles the
>skin before even placing the roast in the oven.
>
>So, to my question... I have the choice of a 2000W Makita, or a 1600W
>Bosch. The Bosch is about half the price of the Makita, but the
>wattage is 400W lower. Anyone know if 1600W would still crackle pork?
>
>LOL!
You have another choice. The HF model is just $10 on sale now.
I've had one for a nigh onta 3 decades now and it's still going
strong. Either the 630F or 1,000F oughta crackle your porkies.
http://www.harborfreight.com/cpi/ctaf/Displayitem.taf?itemnumber=35776
----
A mostly meat-powered woodworker, and proud of it.
http://diversify.com Website Application Programming
On Thu, 15 Sep 2005 22:57:26 +1000, with neither quill nor qualm,
"(Just) Allan" <[email protected]> quickly quoth:
>On Wed, 14 Sep 2005 19:00:04 -0700, Larry Jaques
><novalidaddress@di\/ersify.com> wrote:
>
>>You have another choice. The HF model is just $10 on sale now.
>>I've had one for a nigh onta 3 decades now and it's still going
>>strong. Either the 630F or 1,000F oughta crackle your porkies.
>>http://www.harborfreight.com/cpi/ctaf/Displayitem.taf?itemnumber=35776
>
>$10!? Now all I need to do is move to the USA. ; )
That'll cost extra. ;)
----
A mostly meat-powered woodworker, and proud of it.
http://diversify.com Website Application Programming
On Wed, 14 Sep 2005 16:45:31 -0500, Rick Samuel wrote:
> Yea but he has an excuse to get a new tool! Get the bigger/better/hotter
> one, you never know when you may need it.
> "George" <George@least> wrote in message
> news:[email protected]...
>
>
> Bending PVC pipe comes to mind. Be very careful doing that. GOOD
> ventilation is a must. Outgasing. Don't remember what gas, but very
> harmful.
And browning meringue. Don't forget the meringue!
Wow, does this bring back memories. I bought a Vigilant in 1980, and burned 5-6 cords of oak, ash,
beech and hickory each year to heat my home in Ohio at the time. Loved that wood stove. Looks like
the company has GREATLY expanded their offerings over the years.
On Wed, 14 Sep 2005 18:15:59 GMT, "Edwin Pawlowski" <[email protected]> wrote:
>
>"Patriarch" <[email protected]> wrote in message
>>
>> One of those big, shiny stainless steel things is calling my name.
>> Haven't
>> figured out which one yet, or how much budget to blow. Maybe a closeout
>> will come along in a timely manner. ;-)
>>
>> Patriarch
>
>http://www.myownbbq.com/about/products/products.php?category=1
>
Yea but he has an excuse to get a new tool! Get the bigger/better/hotter
one, you never know when you may need it.
"George" <George@least> wrote in message
news:[email protected]...
>
> "(Just) Allan" <[email protected]> wrote in message
> news:[email protected]...
>> Hi folks... I want to buy a heatgun... for my... wife! But that's
>> not the best part - it's so she can "crackle" the skin on pork roasts!
>> : )
>>
>> Our oven never crackles pork and it always comes out like tough
>> leather. The butcher said his wife uses a heatgun and crackles the
>> skin before even placing the roast in the oven.
>>
>> So, to my question... I have the choice of a 2000W Makita, or a 1600W
>> Bosch. The Bosch is about half the price of the Makita, but the
>> wattage is 400W lower. Anyone know if 1600W would still crackle pork?
>>
>> LOL!
>
> Browning in a fry pan would certainly do it. Probably why cookbooks
> recommend it.
>
"Patriarch" <[email protected]> wrote in message
>
> One of those big, shiny stainless steel things is calling my name.
> Haven't
> figured out which one yet, or how much budget to blow. Maybe a closeout
> will come along in a timely manner. ;-)
>
> Patriarch
http://www.myownbbq.com/about/products/products.php?category=1