Recent content by Hijack73
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Trying out the "True Dry" vs vac sealed dry bacon
lived in both Monroe and West Monroe. I was just looking on Maps, I see McMillan Mall is long gone but that Captain D's (my great grandmother LOVED Captain D's is still there across the street from where it was located. I haven't been there since the mid 80's, that Captain D's must be...- Hijack73
- Post #28
- Forum: Hot Smoked Bacon
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Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger
Just in case some of ya'll go overboard on hot pickled sausage or eggs...... 29732- Hijack73
- Post #216
- Forum: General Discussion
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Hey cat people, I got a question
My cat is an outdoor cat that comes in occasionally. He's got a buddy that's started hanging around, real pretty cat. He's let me get close enough to pet him very gently once. If he decides he wants to stay full time, I'll feed him too - but I prefer to feed inside to keep possums and coons...- Hijack73
- Post #15
- Forum: Blowing Smoke Around the Smoker.
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Quick Gumbo
I've never used a gumbo mix but I'll admit to using Zatarain's Dirty Rice. Doctored up with whatever sounds good in the moment or per instruction. I dunno what it is about it but I like it. I didn't try it until maybe 10 years ago, and I only make it about once a year lol- Hijack73
- Post #14
- Forum: Chili, Soups, and Stews
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Easter Etouffee...
I can dig the extra butter! Looks great!- Hijack73
- Post #17
- Forum: Non-fish Seafood
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Easter Etouffee...
The beauty of it is that just like gumbo, you can make it with other protein. I prefer shrimp, but there is more than a little out there with frog, chicken and sausage, and other shellfish etc.... You can easily just make a batch with chicken. Think of it as a gumbo with a very light (blonde)...- Hijack73
- Post #16
- Forum: Non-fish Seafood
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Life without kitchen for a month
I'm a resident troublemaker on BITOG - I get 'cut it out' messages from the mods over there all the time. Those mods are good mods, and run it like a big corporation, but that means I can't post stupid stuff like we do over here (you know the fun stuff like "if you like smoked pork gimme a Hell...- Hijack73
- Post #28
- Forum: Blowing Smoke Around the Smoker.
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Easter Menu
Ain't mad atcha. You cook enough for a small country. And in a good way. With all I had going on with my house restoration, I slap forgot it was Easter weekend. Threw together a fried pork chop meal with cream gravy and mashed at the lady's house. Did a couple of french silk pies the...- Hijack73
- Post #36
- Forum: Blowing Smoke Around the Smoker.
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Homemade Pastrami - first time attempting to make it
NICE!- Hijack73
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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How to price jerky to sell?
Every grocery store around here labels top round as 'london broil' - the nice thing about it is that I can often get it on sale for 2.99/lb (up until the great beef shortage of '24 which has prices up across the board) I feel you - imo picanha is still just plain old sirloin cap. It irks me...- Hijack73
- Post #10
- Forum: Making Jerky
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Homemade Pastrami - first time attempting to make it
Ain't nothing wrong with that! BUT if it's salty just know that next time you can soak some of that salt out or buy a piece of beef and we will more than happily help you though it. You don't have to do brisket, a lean chuck makes good corned beef/pastrami (pulled is how I like it) and a top...- Hijack73
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Be gentile, I'm a virgin... at dry curing and makin' bacon
As far as the mild flavor, Jake posted that he lets his sit in the fridge uncovered a few days before slicing to up the flavor. I rest mine also, but under saran wrap. I'll omit the saran wrap next time to see. I do think a rest in the fridge after the smoke is one of the keys. I know it's...
