Recent content by williamzanzinger

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  1. williamzanzinger

    New England Kettle Style Grilled Cheese Porker Sandwich

    You sick B4st%&d!!!! This is pure science!
  2. williamzanzinger

    Different Spices....... Any substitution or not?

    Oh hell yea with the poultry seasoning and sage. Poultry seasoning has sage +thyme-rosemary-and usually a bit of nutmeg so your not way off. Especially when it involves those floral herbs you can mix and match and never really go wrong. sometimes ive come across spice blends that wouldn't be my...
  3. williamzanzinger

    sous vide immersion circulator ?

    It is of course important to follow the temperature recommendations of what ever recipe you are following. I played with my setup overnight without any food before I was satisfied I wasn't going to get caught in any temp danger zones or have other temperature fluctuations. Safety First!!
  4. williamzanzinger

    sous vide immersion circulator ?

    I have jury rigged a 3 gallon pot with a hanging probe (and hanging ziplocks not contacting pot  obviously) and no circulation but me stirring the water every now and again to avoid hot spots along the perimeter. Found the sweet spot on dial that help my pot where I wanted and have sous vided...
  5. sous vide immersion circulator ?

    sous vide immersion circulator ?

  6. 13344495_10154374626099369_3130874536651743230_n.j

    13344495_10154374626099369_3130874536651743230_n.j

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    • Album: sous vide immersion circulator ?
  7. williamzanzinger

    Wood chips or lumps ?

    Ive had success with both depending on the smoker and the heat of the fire. Chips will burn up pretty (too) quick if there not in foil/can/cast iron box and placed a bit off the hottest part of the fire. I've used chunks in the same way just sort of off the heat where they slowly burned a clean...
  8. stick burning in new Dynaglow Cabinet

    stick burning in new Dynaglow Cabinet

  9. williamzanzinger

    stick burning in new Dynaglow Cabinet

    Been a while for me. Moved from Sunny South Florida up to the Buffalo area. Big Change, especially with the 17 degree weather today. Anyhow, needed a new smoker and wanted to try something a bit more economical on the fuel side. My charbroil smoker was burning through lump too quick no matter...
  10. 15895237_10155072896344369_4092853386726688342_n.j

    15895237_10155072896344369_4092853386726688342_n.j

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    • Album: stick burning in new Dynaglow Cabinet
  11. 15873448_10155072896339369_3914295710755502630_n.j

    15873448_10155072896339369_3914295710755502630_n.j

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    • Album: stick burning in new Dynaglow Cabinet
  12. williamzanzinger

    curing time for salmon bellies

    Lol (vodka), yeas- that is exactly where I am coming from too. I will be hot smoking the salmon as filets and want to trim them nice and square therefore I will use the belly trim for the gravlox for the same event. Thank you for the input. So one last final opinion - with the recipe as is and...
  13. williamzanzinger

    curing time for salmon bellies

    this is the recipe I was looking at 1 cup finely minced fresh dill 6 tablespoons sugar 1/4 cup vodka 2 tablespoons kosher salt 2 limes, zested 3 pounds salmon skin on, pin bones removed Spread the mixture over the salmon flesh. Cut the side of salmon in half crosswise. Fold each piece in...
  14. williamzanzinger

    curing time for salmon bellies

    If Im following a rcipe written for whole sides of salmon but Im just using the bellies ive trimmed from the filets. Recipe calls for 48 hours. How long do you reckin for just the bellies? Same time?
  15. williamzanzinger

    Shoulder cuts for braising

    I am doing a party for 50+ people and putting together a menu. Working on an Asian pork dish. Already have grilled and smoked foods so I'm working on this dish. Question, I usually use a at louis cut for these braised ribs but was considering another boneless cut of pork I might substitute but...
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