Recent content by BryanMaloney

I've got a country ham source that makes North Carolina salt-and-pepper hams, which are unsmoked and very old school. My normal means of cooking them is to soak for 3 days with several changes of water, then simmer for many hours, with a couple changes of water. I finish with a glaze and bake...

It's nice that your store did it right many years ago. Too bad it's not many years ago.

It's geometry The use of weight to estimate cooking times works nicely if and when your hunk of food is sufficiently spherical. Thus, a turkey, a chicken, or a shoulder are appropriate for the weight estimator. This is because, for a sphere of even density, weight is a good (cube root)...

My wife is Caribbean. She adores oxtail.

My speculation is that leaving skin on uncut oxtail could handle drying problems. Obviously, this is something I shall need to experiment with and report my wife's verdict.

Not my saw, every packaged oxtail I've come across has bone splinters and slivers. When you use a saw, you can't cut beetween vertebrae, so you will produce very annoying thin sections of bone that can also be sharp.

Spareribs have lots of connective tissue and "really benefit from braising". Do you suggest that I do the same thing with spareribs?

That could work.

Okay, but I'm not a fan of how aluminum leaches into things when heat and acid are applied. The plastic would let me add marinade to the vegetables with less chance of reaction.

Okay, maybe I'm having a moment and just need to be talked down, but couldn't one use a sous vide bag on a smoker to cook vegetables without drying them out? A trick would be finding a cool spot in the smoker, yes? Or have I just gone mad? It could be called "pseus vide". How about smoked/pseus...

Anyone have experience smoking whole oxtail? I don't like getting pre-cut oxtail for any purpose because sawing ends up creating bone splinters, so I process my own from whole. Given the unique properties of smoking, would I want to skin the oxtail before smoking it or leave it on? Likewise...