Recent content by flookes
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First Fattie! (Pizza Fattie)
Thanks Scar, it was a lot of fun to watch, very exciting stuff! -
Smoking salmon, will update as I go along
@JonBoat I would gladly take some too! haha -
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Smoking salmon, will update as I go along
Heres the final product only used a brine and then smoked with hickory, it's freaking yummy! Cure was from: http://www.smokingmeatforums.com/t/122931/mr-ts-smoked-salmon-from-go-to-show-w-q-view -
First Fattie! (Pizza Fattie)
It was great, I thought for sure I wouldn't be able to eat that much as it might be to rich, and while I'm sure it is, it didn't come across that way! It was perfect and savor and the basil was a nice accent to the salty pork flavor. -
Smoking salmon, will update as I go along
Temp is reading 135, gonna let it sit another 10-15 maybe at 200 and see if that gets me to 140 Also I'm in San Francisco, CA -
Smoking salmon, will update as I go along
Smoking a salmon right now, posting as things go along, I'm probably doing it the wrong way but I wanted to try it out and didn't have time to let it sit in the brine for more then 3 hours, dried it for one hour (with a fan) and hopefully it will be done cooking in the next hour! We'll see... -
First Fattie! (Pizza Fattie)
My first attempt at a Fattie. Did this over memorial day weekend. Has pizza sauce, salami, mushrooms, basil, orange bell pepper, mozzarella, Parmesan, and a liittle Colby cheddar. The sausage is a mild Italian. The family was super hesitant when I made it, saying they would only have a... -
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Newbie from San Francisco
My name is Jonathan but you can call me Flookes. Been visiting the forum for about a year now, maybe less and have always found great recipes and a great community. Have never posted and I figured an introduction would be a good first post. I live in San Francisco, downtown area and have...
