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chef jimmyj's Recent Activity

  1. chef jimmyj replied to the thread KICKIN CHICKEN FOR SUPPER.

    Gonna give this a shot! I have a great recipe for a similar, one pan, Baked Chicken and Rice. The main flavors are Onions, Garlic and...

    Sep 20, 2019 at 2:18 AM
  2. chef jimmyj replied to the thread leprechaun pastrami.

    Sounds like you are on your way to some great Pastrami. Don't forget the Coriander Seed and the Juniper adds a nice aroma and flavor...JJ

    Sep 20, 2019 at 2:11 AM
  3. chef jimmyj replied to the thread Cajun Chicken.

    Got to throw my Hat in the Ring. Omit the Salt here too if meat is Brined...JJ Cajun Blackening Spice 1/4C Paprika** 2T Kosher Salt 2T...

    Sep 20, 2019 at 2:05 AM
  4. chef jimmyj replied to the thread Deep-Fried Ribs.

    Too Cool! I love the idea and can see the tough rib meat needing the Pressure Cooking to get them tender. I have got to give these a...

    Sep 20, 2019 at 1:55 AM
  5. chef jimmyj liked Miss Piggy's post in the thread Deep-Fried Ribs.

    So this was pretty tasty, to say the least. I cooked them first (pressure cooker), then hot-smoked for THAT flavor and then fried them...

    IMG_1121.jpg Sep 20, 2019 at 1:43 AM
  6. chef jimmyj replied to the thread Forgot to put cure in my brine.

    Dave beat me to it, and is correct. You ONLY NEED Cure if you are Smoking any meat and especially Ground, Injected or Boned, Rolled and...

    Sep 20, 2019 at 1:42 AM
  7. chef jimmyj liked daveomak's post in the thread Forgot to put cure in my brine.

    If you smoke at 225 or higher, it will be fine without cure#1... It won't be pink or have the hammy flavor but it will be safe to eat....

    Sep 20, 2019 at 1:33 AM
  8. chef jimmyj replied to the thread Brine or not to brine whole chickens.

    Yes and No...It depends on what brand of Chickens my Wife brings home. The Perdue Chicken, sold locally, is All Natural. The meat is...

    Sep 20, 2019 at 1:25 AM
  9. chef jimmyj liked siege's post in the thread Smoking Multiple Items at once.

    I like to rest butts before shredding, so I would do my apps after the pork was done.

    Sep 20, 2019 at 12:53 AM
  10. chef jimmyj liked Miss Piggy's post in the thread Buckboard Bacon.

    I've used a wet cure for the venison/beef heart thus far. The typical cure I posted in the original post, but added the weight of enough...

    Sep 20, 2019 at 12:48 AM
  11. chef jimmyj commented on dave17a's profile post.

    Almond stuffed Dates was common around the holidays. Especially Smoked Salted Almonds. Smokey, Salty, Sweet, what more do you need?

    Sep 19, 2019 at 7:41 PM
  12. chef jimmyj replied to the thread In need of combo grill/smoker.

    That Members Mark, looks interesting but I have a problem spending $900 on a unit that is made in China, has no Domestic operation, I...

    Sep 19, 2019 at 4:17 PM
  13. chef jimmyj liked browneyesvictim's post in the thread flounder tonight.

    Whoah!!! I never knew that! ...and I've picked over a lot of crab! Thank you for the tip and I will definitely be making this!

    Sep 19, 2019 at 3:30 PM
  14. chef jimmyj replied to the thread flounder tonight.

    What's mine, is Your's around here! It's a flavorful recipe, great for stuffing. Its different from the Classic Maryland Mustard and...

    Sep 19, 2019 at 2:59 PM
  15. chef jimmyj liked indaswamp's post in the thread flounder tonight.

    Chef JJ beat me to it! I love stuffed flounder too!

    Sep 19, 2019 at 2:46 PM