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  1. inkjunkie

    Haven't been here in a long while....

    So what has everyone been up to?....have a new hobby...photography. Have spent a small fortune on gear. Was at the local drag strip for every event this past summer....even made the trip to Boise for the NHRA Division 6 Summit ET Finals. The picture of the jet car...I was between the two of...
  2. inkjunkie

    Pellets igniting...

    Using Pacific Pellets. Has happened with maple, Apple and Hickory. Using the AMNPS in the bottom of an XL Egg. Dry the pellets in the microwave. Use the Rutland gel to get them lit. 10 minutes blow them out. Smoldering for hours. Towards the end of the tray they ignite. Ended up tossing 13...
  3. inkjunkie

    Using Pops Brine...

    I normally use Tenderquick to cure pork belly. I have about 13 pounds being cured in Tenderquick/Brown Sugar. Decided to pick up a skinned/trimmed 4.5 pound belly and use Pops Brine. This will only be the second, perhaps third, time using a brine. The belly in the brine was started the night of...
  4. inkjunkie

    After smoking...

    In the process of smoking some cured belly. 16 hours of smoke so far...48 hours to go. How long are you folks letting the belly sit prior to slicing? In the past I have wrapped the belly in plastic wrap and let it sit for 48 hours...that sufficient? Just wondering...why let it sit after...
  5. inkjunkie

    Morton Tender Quick...

    Heard from a local retailer that it is being discontinued, this particular shop hasn't had any in a couple months. Went to Cash and Carry...empty spot. Talked to the assistant manager, they haven't had any in a few weeks. He said there was a discrepancy in an order...he ordered 2 cases...a case...
  6. inkjunkie

    Looking for pictures...

    ...of what a correctly cured belly/button looks like compared to meat not thoroughly cured. Had them saved but my phone crashed...for some reason they never made it to my "cloud"...
  7. inkjunkie

    Aluminum pizza proofing pans....

    We recently decided to improve our pizza skills. Bought a couple of books...been doing some reading. Want to start using these pans for refrigerated fermentation....what's the trick to not having the dough stick to them? Tried coating with flour...not having much success...
  8. inkjunkie

    Hmmm....

  9. inkjunkie

    Plan on smoking some Romano....

    and Parmesan...developed this rather strange interest in Pizza all of a sudden. Bought a couple of books. Been doing some reading...having fun experimenting. Went cheese shopping yesterday....want to make sure we have enough smoked pepper/colby/Monterey Jack for the summer. Ran out of Smoked...
  10. inkjunkie

    Wood fired pizza oven?

    Hope this is the right place....thinking about building a wood fired brick pizza oven.....after I get my second Reverse Flow built...I am wondering if there is a calculator of sorts? Or perhaps some sort of general guidelines of sorts?
  11. inkjunkie

    Second RF build planning...

    ....would like to avoid some of the mistakes I made on the first one. Have never been real thrilled with the, what I think are odd, temperature fluctuations. End to end it only varies 10-15*....going by the calibrated cc thermometers. But....the grate temperature, in the middle of the cc, is...
  12. inkjunkie

    Thank You...

    For the education. Been playing with my home built Reverse Flow for a while now. In the beginning I struggled, a lot. Several folks here offered advice. Much of it was helpful. Even the advice that didn't help did, in a different way. Taught me a bit of patience....and to open my eyes and look...
  13. inkjunkie

    Timing is terrible....

    ....this past year and friend passed away. Posted some pictures on Facebook of some of the cheese I smoked. My friends wife, Sandra, dropped some not so subtle hints about a Christmas present. Been way to busy to even think about smoking some cheese. Things have finally slowed down. Problem is...
  14. inkjunkie

    Using tomatillos in place of...,

    ....ketchup in BBQ sauce. Looking to try something different. While back I asked this and some folks suggested using roasted red peppers. Haven't tried this yet. Reason I ask is about a month ago we roasted a bunch of tomatillos, onions, jalapeños and a few tomatoes to make some salsa. Got me...
  15. inkjunkie

    Watch your footing folks....

    With winter approaching for many of us things will become slickery...please be careful so you don't do what I did this morning...lost my footing...when my foot stopped sliding...well....I felt something that ruined my week...a muscle tearing...the quadracep in my left leg. Doc suggested tightly...
  16. inkjunkie

    Trip to the Dermatologist yesterday

    To find out that what I had cut off my face 8 weeks was indeed cancerous. And that the lab found some cancer cells on the edge of it....more liquid nitrogen. He noticed 4 more spots on my face and ear. More liquid nitrogen. Folks, our hobby requires us to be outside....PLEASE PLEASE use caution...
  17. inkjunkie

    Pork cushion

    What can be done with it? Was in Cash and Carry the other day and noticed it was priced pretty damn low...
  18. inkjunkie

    Pizza dough....

    Wife has been making our pizza dough using this recipe...http://www.kingarthurflour.com/recipes/pizza-crust-recipe... Pizzas are good. But I have grown a bit tired of the....hmmmm...don't know what to call it....perhaps the density of the dough. It is very heavy feeling. Not much in the way of...
  19. inkjunkie

    "The Steakager"

    https://thesteakager.com/about-steakager/ Gimmick or?
  20. inkjunkie

    Butter on the counter....

    Grew up with my mother leaving it on the counter, except in the heat of the summer. Ernestina was visiting a friend in AZ that does a lot of cooking, claims that leaving it out like this will turn it rancid....do you folks leave your butter on the counter?
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