Recent content by avclub
-
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.
-
Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke a cheese, butter, and a turkey for Thanksgiving.” I don't have facebook so I used my wife's account to "like".- avclub
- Post #186
- Forum: General Discussion
-
Coppa (Cured "Money Muscle" from Pork Shoulder)
That looks delicious! Nice job -
RHUBARB PIE WITH STREUSEL TOPPING
That looks amazing. I just polished off a strawberry rhubarb pie, looks like straight rhubarb is next on the list now. -
Weekend Snack Sticks
- avclub
- Album
- Comments: 0
-
Weekend Snack Sticks
Last weekend beef was on sale, so I made some snack sticks. 2 batches, each about 1.5 kg stuffed in 17mm collagen casings. Simple and fast recipes. Batch 1 - Jalepeno-Cheddar Dried jalepenos powdered(I dried them in the convection oven on low) cubed extra sharp white cheddar garlic... -
Choricillo Chileno
They were a bit dry when finished, especially after putting on the grill again to cook for meals. I was the only one to notice it though, so I don't think it is a real problem. I will still probably cold smoke and poach the next batch, just to compare. -
Cooked Sweet Lebanon Bologna with ECA
- avclub
- Album
- Comments: 0
-
Cooked Sweet Lebanon Bologna with ECA
Good afternoon, Just finished eating some of my first sweet Lebanon bologna. It turned out to my liking. Not exactly like the real thing but tastes great. I did not use any liquid smoke as a lot of recipes called for. I used pecan. Cold smoked for 2 hours then raised temps from 100 to... -
IMG_20130405_115508_885.jpg
- avclub
- Media item
- Comments: 0
- Album: Cooked Sweet Lebanon Bologna with ECA
-
IMG_20130404_135412_811.jpg
- avclub
- Media item
- Comments: 0
- Album: Cooked Sweet Lebanon Bologna with ECA
-
Choricillo Chileno
I ended up finishing them up on the smoker only. I let them air cool in the smoker with the door open, then closed it to let them hang for a few hours. Just took them off after about 6 hours of hanging. Turned out ok. Next time I will cold smoke only then poach or grill. Also they will get... -
IMG_20130403_094712_082.jpg
- avclub
- Media item
- Comments: 0
- Album: Choricillo Chileno
-
Choricillo Chileno
Into the smoker. AMNPS loaded with 2:1 pecan:cherry. Cold smoke for ~2 hours, then hot for at least one. Will finish off poaching if I feel like it(but probably not).
