Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by bigwayne
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.
Latest thing I think I have figured out is BBQ beef ribs. I have tried smoking both back and short ribs and have never been able to get them really tender just using the smoker. So now I am using the smoker first for a bit, and then finishing them with the sous vide cooker.
I got some nice 4...
Scored a nice big slab of pork belly at the new Chef store in town and decided to do a porchetta.
Went ahead and did it in the oven with a bit of a cheat with smoked salt. Came out better than my previous versions.
Main difference was using all pork belly and butterflying the belly. My...
Let a friend borrow my camp chef 3 burner stove for a big event. This is a model with the folding legs. He apparently had some clueless helpers when he did the event breakdown and my camp chef came back with some of the leg snaps broken.
The part I am talking about is the little buttons you...
Didn't know you could get tri-tip in the east now. Never saw it before I moved to CA. I use Pappy's blue label on mine and smoke them to about 130 and pull them. I don't bother with any searing or torching because I don't want to burn the seasoning.
If I am doing a big batch, I will...
+1 for this. Time your smoke to end just before you want to go to bed Friday night and wrap them in towels in a cooler. preferably a cooler that will be mostly filled by the shoulders and towels. If you have them at 200 degrees going into the cooler, they will probably still be >140 at Noon...
Combination of a fruit wood and hickory. Right now I have plum wood I saved from my backyard, so I use that with hickory chips I have to import from somewhere it rains.
Most likely in that area, Italian immigrants had trouble finding fennel and used dill as a substitute. Fennel grows wild in Italy, which is why it was used in the original dishes from central Italy.
There is a place near Scranton that offers the dill version along with sage and fennel options.
So Costco had pork bellies for a good price when I was in there this week, so I grabbed one up to make a porchetta. Porchetta is pork belly wrapped around a pork loin or tenderloin, with garlic and seasoning in between and then roasted or smoked.
I had some pork tenderloin in the freezer...
1" paddle bit on the larger potatoes and the apple corer in the background for the smaller ones and the jalapenos.
Used standard spicy breakfast sausage for this one. Was going to thaw out some local linquica I had, but son wanted the standard stuff.
So one day last week I get the report from both the wife and my son about something they saw on Carnival Eats called a Tator Grenade and that they want to make it.
Did a little research vs. what they told me and found the way to do this online. Some people use an apple corer to hollow out the...