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  1. tamarockstar88

    Smoked Coffee

    A chef I work with recently went to Texas and visited some BBQ joints. She tried mesquite smoked coffee and said it was so good she's considering going back to Texas just for the coffee. I mentioned this to someone else I work with who does a lot of smoking and he said that he's tried it before...
  2. tamarockstar88

    sausage without casing

    At my job we make sausages without casings, roll the meat and wrap tight in saran wrap twist the ends, then wrap tight in tin foil. We then poach them in a water bath and they hold together pretty well. I've never smoked them and dont know about brats. I'm doing my first attempt with this...
  3. tamarockstar88

    Help: what's the longest you've aged your smoked cheese?

    Awesome Thank you, I will have to try that
  4. tamarockstar88

    Help: what's the longest you've aged your smoked cheese?

    I recently got a vacuum sealer, but before that I wrapped the block in parchment paper, then tightly in saran wrap and into zipper bags. The cheese made it 3 weeks of aging and another 2 or 3 once opened. I tried to find cheese wax locally but could only find it online, so decided to just spend...
  5. tamarockstar88

    MASTERBUILT XL

    I have a masterbuilt xl propane and it works great. Excellent for the price, I've cooked large and small portions of meat, overnight smokes, always plenty of room. I do cold smokes, jerky, high temp smokes (pizzas) and works very well for everything and large yields of food. I only had one bad...
  6. tamarockstar88

    Masterbuild XL Mods - Post your mods here!

    My MBXL has been running great since the mods, still needs some small tweaking. I tossed the original chip pan and water pan. For the water pan I bought a full sized hotel pan - It fits great and holds a lot of water, I also use it a lot in an out of the smoker when I don't need a water pan...
  7. tamarockstar88

    Water or sand?

    I mostly use water but sometimes I add some apple juice, or beer, if I have stems from herbs or scraps from onions/ garlic I also throw them in. I just figure if you're using water why not add some flavor to it? If you add juice or other liquids you have to keep an eye on them they can evaporate...
  8. tamarockstar88

    April Throwdown

    Thanks guys!
  9. tamarockstar88

    April Throwdown

    I'd like to thank everyone that voted for my dish in the throwdown, it was my first time doing this so I'm excited to have won! I also had a lot of fun coming up with ideas and getting this all together, not to mention seeing the creativity everyone else had. I hadn't checked the site in the...
  10. tamarockstar88

    April Throwdown Winners ARE!!!!!

    Sweet I'm so excited! Thank you everyone, all the entries looked really great! I'll be posting the recipe probably later tonight
  11. tamarockstar88

    April Throwdown!!!!!!!!!!!!!!!!!!!!!!

    It's on! Cant wait to see what everyone came up with!
  12. tamarockstar88

    Cold smoking some spices today *Q-VIEW*

    I've smoked spices hot smoking but now that I have an amnps It's going to be cold smoking from now on. However I did hot smoke onions and garlic until they were roasted, dehydrated them and turned them into a powder. A second round of smoking once it's powdered gives it a stronger smoke flavor...
  13. tamarockstar88

    Oh good lord! Smoked hamburgers...

    That's awesome. wish I could build something like that
  14. tamarockstar88

    Peanut Question

    I havent done peanuts but I've done pecans, I'll have to try that
  15. tamarockstar88

    "Pre-Smoking" meat

    I did a small steak a few nights ago. Cold smoked with apple wood. Did it along with some butter. I just put the steak on a pan of ice for about 45 minutes and finished it off later by searing it and finishing in the oven. Was good for a quick smoke. picked up a nice smokey flavor, topped it...
  16. tamarockstar88

    Really great site with TONS of info on brining

    Thank you. I'm still sort of new in this aspect of cooking but smoking is my favorite. I've been making rubs and spice blends with smoked spices, and I plan to make it an official small business but I'm starting by word of mouth. Doing like a personal chef thing, cooking food for parties and...
  17. tamarockstar88

    Pineapple fennel mustard

    Yes, Sorry for the confusion I have a quick kitchen recipe and forgot to add that part in, I make it enough that it's second nature to me. I will edit it above.You  let the first group sit over night to thicken. You can cut the ingredients in the second group to saute the next day, or saute and...
  18. tamarockstar88

    Pineapple fennel mustard

    Yes, Sorry for the confusion I have a quick kitchen recipe and forgot to add that part in, I make it enough that it's second nature to me. I will edit it above.You  let the first group sit over night to thicken. You can cut the ingredients in the second group to saute the next day, or saute and...
  19. tamarockstar88

    Pineapple fennel mustard

    You're welcome! it is great on pork/ham. I'm not a fan of yellow or dijon mustard in fact yellow mustard to me is gross (i know im weird) but I actually love the flavor of this.
  20. tamarockstar88

    looking for a good spare rib rub

    There are kool aid mixes that you need to add the sugar yourself, but exactly.. if it DOES have sugar in it, then sub out the sugar if you think it will be too sweet. Thanks for finding a recipe, basically what I figured it would be.  they were delicious when I tried them. I also have a recipe I...
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