Recent content by cab2g
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Garlic brined pulled pork tacos (Q-view)
Hmm, I've never thought of adding a bit of char to the meat. I bet, that'd add a nice dimension! I wish we had more than only 1 more meal's worth. But my fridge doesn't have enough room to brine two shoulders! -
Garlic brined pulled pork tacos (Q-view)
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Garlic brined pulled pork tacos (Q-view)
This weekend I went all out. I made a pulled pork shoulder with a garlic brine from The Fatted Calf's cookbook: I have made this recipe several times, but this was the first time I used it to make tacos. And let me tell you, you'll never want to eat regular tacos again! I brined the shoulder... -
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Cheese 'Sweat' or Moisture After Smoking Question
smoked deviled eggs look delicious!- cab2g
- Post #15
- Forum: Smoked Cheese
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First mozzarella cheese smoke
I was worried about it tasting like an ash tray since it only mellowed overnight. However, I think I got lucky because I kept the smoke on the shorter side and there was plenty of oxygen and the smoke stayed thin and blue the whole time. In my case it was delicious the next day. It is all gone...- cab2g
- Post #3
- Forum: Smoked Cheese
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First mozzarella cheese smoke
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First mozzarella cheese smoke
Wow, I mean WOW. It's so much better than store bought! I recently bought an AMNPS for cold smoking and I fired it up for a test on Easter weekend. I am very satisfied with the results! I probably got lucky, but I only left the cheese out to mellow overnight and it tasted amazing. The...- cab2g
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- Replies: 3
- Forum: Smoked Cheese
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Kingsford on sale at costco
The competition briquettes burn too hot and fast for my taste. Every time I use them I have to refill my basket after a few hours. And they make my offset reach temps of 300+ degrees. No good! I'm out of charcoal though... So even though I know I don't like em, I'll probably still buy em.- cab2g
- Post #7
- Forum: General Discussion
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Buck Board Bacon in East Texas
that really looks amazing. Once again pork shoulder proves that it is the best cut of meat ever. -
From Hog Leg to Easter Ham!
Pops, I have a similar question. I just ordered a fresh ham from the local butcher and was looking online, most recipes say brine for 1 day for every 2 pounds of meat. I know that eventually, the salt level will equalize inside the ham to match the brine. So does that mean that period of time is... -
"Ugly Duckling" Dry Aged - Salt Crusted - Prime Rib Roast - Q/View
Wow that really looks amazing! When doing a dry aging process, what do you do to the meat to stop it from going bad? -
Pulled Pork, Moinks and Tofu?? - Yes Tofu - Plenty of Pics
oh man, I hadn't heard of moinks before. But it looks delicious! I think I'm going to have to make me some.... Nice idea to make the tofu as well. My sister in law just became a vegetarian and I was racking my mind what I could smoke...
