• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Articles by meateater

I wasn't sure where to post this so mods feel free to move it. I love Giardiniera and after eating the last jar I wanted to make my own. Why ya ask, #1 cost, #2 ingredients to my liking and making it my own. I used all raw ingredients except for the pepperoncini peppers which I drained from the...
meateater
Views
1,290
This is awesome for grilling tuna, wahoo, yellowtail, albacore and such. Take 2 cups blush wine, 1/2 pound of unsalted butter, 1/8 cup chopped garlic, and 2 tbs. fresh or dried dill, fresh is way better. Melt it all in a sauce pan and remove from heat, you don't want it to hot. Then take your...
meateater
Updated
Views
3,046
meateater
Updated
Views
1,246
Comments
1
Here is how you seperate your signature into seperate lines. First click the SOURCE button and  type your text like this.
meateater
Updated
Views
3,714
Comments
3
You can barely see the smoke, that's the idea. [if IE]><embed src="" type="application/x-shockwave-flash" wmode="transparent" width="640" height="390" /><![endif]
meateater
Updated
Views
7,158
Comments
1
Just a few charts to help identify pork cuts.
meateater
Updated
Views
42,125
Comments
1
Just a few charts to help identify cuts of beef.
meateater
Updated
Views
1,505
Food Lover's Companion Comprehensive definitions of nearly 6000 food, drink, and culinary terms.
Nsf
meateater
Updated
Views
1,952
Comments
1
NSF was founded as the National Sanitation Foundation in 1944 to standardize sanitation and food safety at a time when the United States had no national sanitation standards. The three founders of NSF; Walter Snyder, Henry Vaughn, and Nathan Sinai, were two professors and a health department...
meateater
Updated
Views
1,264
Comments
1
The result of meat drippings dropping on heat source and burning creating a acrid sour smoke.
meateater
Updated
Views
6,900
Do you enjoy smoked cheese? Are you tired of paying the enormous prices at the store? You can smoke cheese at home in any smoker for a fraction of the cost and you get to pick out the type of cheese and wood that you want. I use a small pan that i picked up at the restaurant supply store. I...
meateater
Updated
Views
3,406
A lard needle is used to thread slivers of bacon, ham or lard through small cuts in meat or poultry. The added fat acts to moisten, tenderize & enhance the flavor of the meat as it cooks. The picture's below are beef country style ribs with slivers of bacon fat threaded through them.
meateater
Views
1,932
Here's a Alternative to buying smoked salt with all the chemicals. One pound box of kosher salt placed in a shallow dish, a handful of charcoal and some hickory. I smoked the salt for four hours, stirring the salt every half hour. It doesnt look like it took on much smoke, however the smell and...
meateater
Updated
Views
10,704
Comments
13
A chimney starter is a economical way to start charcoal and lump charcoal without the use of petroleum based starting fluids. The concept is easy, fill top of the container with your favorite fuel and use newspaper or sheets from the telephone book waded up and placed in the bottom chamber...
meateater
Updated
Views
1,242
Comments
1
In the first picture click the insert/upload image button. now in the second picture click the Image URL tab. Now copy and paste the "DIRECT LINK" not the IMG code and paste into first line and now you have your pics uploaded from your photobucket account.
meateater
Updated
Views
1,695
QTY INGREDIENT 16 oz. Tomato Sauce 8 oz. Pineapple Juice 6 tbs. Dark Brown Sugar 6 tbs. Honey 2 tbs. Cumin 1 ts. Hickory Liquid Smoke 1 ts. Garlic Powder 1 ts. Onion Powder 8 oz. Red Wine Vinegar 1/2 ts. Course Black Pepper 4 oz. Lemon Juice 4 tbs. Mezzetta Habanero Sauce 1 ts. Cayenne Pepper 2...
meateater
Views
3,347
Herb/Spice Chart (uses) Allspice (gr.) - baking, puddings, relishes, fruit preserves. Allspice (wh.) - pickling, meats, gravies, fish. Anise Seed - cookies, candies, sweet pickles, coffee cakes. Apple Pie Spice - apple brown betty, pies, etc.; sauces, apple sauce, baked apples. Arrowroot...
meateater
Updated
Views
7,837
You may ask what is brining. Brining is a way of adding moisture and flavor to poultry somewhat like a marinade. Brining is achieved by adding salt, water or other liquids and flavorings in a 40* environment for a period of time. Basic salts are kosher, sea alt and table salt "non-iodized". The...
meateater
Updated
Views
56,659
Comments
2
A UDS aka Ugly Drum Smoker is a upright smoker that is made from a food grade 55 gallon steel drum. Components used to make one include 22.5" weber grates, 22.5" weber grill lid however some use the removable lid that some barrels come with. The most common form of firebox is expanded metal...
meateater
Updated
Views
4,251
Comments
1
A fatty is a one pound chub of breakfast sausage that is filled with any filling that you desire from  breakfast fatty to a pizza or a Philly cheese steak. They are generally wrapped with sliced bacon in a weave pattern and smoked at 250* for 2 to 2.5 hours. Variations would be different meats...
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.