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Recent content by bloosmoke

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  1. bloosmoke

    Smoked Cod?

    I smoked some cod a month or so ago (just before I joined SMF), at the request of my boss - who was used to buying it at local delis.  He mentioned he didn't see it very often any more.  I told him, if I could find the right fish, I would certainly smoke a batch for him. I did some research on...
  2. bloosmoke

    Just a typical Wednesday afternoon in Los Angeles... not!

    Had a "test taste" this morning... I don't think I'm going to give it any more smoke. 
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    IMAG0159.jpg

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  4. bloosmoke

    Texan Jalapeno Sausage - Take 1

    LOL!  What he said!    I'm not a big fan of the potential 'hot' of the ribs and seeds of the jalapeno, but the flavor can be quite nice.  They look sooo very yummie!  Kudos!
  5. bloosmoke

    Just a typical Wednesday afternoon in Los Angeles... not!

    Still in the smoker.   I think I'll let it go until about 10-11pm tonight (PDT) and then into the fridge for a day or so.  If I'm home tomorrow, then I'll do another 6 to 8 hours.  Hopefully, it will be finished up on the weekend.
  6. Just a typical Wednesday afternoon in Los Angeles... not!

    Just a typical Wednesday afternoon in Los Angeles... not!

  7. bloosmoke

    Just a typical Wednesday afternoon in Los Angeles... not!

    I'm on vacation all this week, so what better way to spend some of the time but making sausage and smokin' stuff!  It is late afternoon on a sunny, breezy Wednesday in Los Angeles. Earlier in the day I pulled the pork bellies out of Pop's brine (a scant 10 days), dried them with a fan for...
  8. MES mascot.jpg

    MES mascot.jpg

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  9. TBS.jpg

    TBS.jpg

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  10. belly-bacon5-29.jpg

    belly-bacon5-29.jpg

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  11. bloosmoke

    Memorial Day 2nd Sausage Run, 1st w/the new Grizzly

    Major step up!  No regrets from any of the info that's been shared directly with me, or from my forum stalking... Still fighting with the casings a little, but it's all in the learning curve.  However, it was easier from the first time.  I'll be a -pro- soon enough.
  12. Memorial Day 2nd Sausage Run, 1st w/the new Grizzly

    Memorial Day 2nd Sausage Run, 1st w/the new Grizzly

  13. bloosmoke

    Memorial Day 2nd Sausage Run, 1st w/the new Grizzly

    Meet my new precioussssss.... which helped me create....  = my first go at Andouille. Meat mixture:  3# of butt, 2# belly Grind:  1/3 course grind, 2/3 fine grind Recipe source: Nola Cuisine (per links found within SMF) Smoked:  Applewood, 2 hours at 130 + 2.5 hours at 160 (IT about...
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    IMAG0153.jpg

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  15. Grizzly5#.jpg

    Grizzly5#.jpg

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