Recent content by hondabbq

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  1. hondabbq

    Capicolla rub recipe

    Im getting ready to make a run of Capicolla again. I did the Umai thing and did the long cure, but this time I want to do a cooked/ smoked capicola and just cure with #1. I used the Umai rub and wasnt a fan of it really. Looking online there is dozens of varied recipes, so Im looking for a...
  2. hondabbq

    Pizza Ovens

    I have the OG Blackstone pizza oven. Its perfect. Heats up in 10 mins and 2 minute pizza cook and turn it off. The new ones are alot more expensive but id buy one again when the OG dies.
  3. hondabbq

    Smoked What???

    Probably would taste great with my Iced Tea Jelly i make. I use that solely for my PB&J.
  4. hondabbq

    Pepperoni snack sticks with pepper jack cheese

    Looks Great. I like to change up my pepperoni sticks and add some rehydrated onion, parmesan cheese and some dry tomato soup tot he mix and make pizza sticks. Sooooo good too.
  5. hondabbq

    Velveting Meat

    I was " donated" a very tough porkloin. I tried making some Schnitzel with it. I pounded it and it was still very chewy. I tried to velvet it and mixed with some soy, ginger, garlic and let it go overnight. It was very tasty and softened. I cut up the rest of the pork and did a large run of...
  6. hondabbq

    Spicy Coppa Out of the Cave

    Spice blend recipe?
  7. hondabbq

    Will I Hate Water Stones (Again)

    I was trained on using 4 stones. I take all my edges to a Japanese edge. Fully flat, no bevel.
  8. hondabbq

    Favorite soy sauce

    Having worked under a Japanese chef for a while there are definite differences in Soy. \ I grew up with China Lily. I only use that for cooking with. When eating sushi my preference is Kikoman. China Lily is a Chinese soy and Kikoman is Japanese.
  9. hondabbq

    Rib membrane vent

    I worked at a place where we did ribs alot when I was yo9nger. we had to peel cases and cases of ribs. I just bend the rib by the 2-3 or 3-4 rib and it almost always pulls away ever so slightly from the bone and i just pull from there. Never had an issue.
  10. hondabbq

    First Umai capicola

    Thanks for the vote of reassurance. Again I’ll know if she starts gettin stanky!!!! Lol.
  11. hondabbq

    First Umai capicola

    3% kosher and .25% cure #2 The cure measurement was 5.5 grams and my scale doesn’t do .5 so I rounded up to 6.
  12. hondabbq

    First Umai capicola

    There still was wet salt still on the sides of the blown bag. Thinking about it I should have just put the blown bag into another bag and vacuumed that and left it as it was. I guess I’ll know when the drying part starts if it starts stinkin. Lol.
  13. hondabbq

    First Umai capicola

    I got myself all set up to make my first ever batch of Umai capicola. All went well until the clean up. I noticed my second piece that was sealed with my FS had a blown seal and wasn’t under vacuum. I immediately cut a new bag to fit and transferred it to the new bag. During the transfer there...
  14. hondabbq

    Vac sealers?

    What are you guys doing to your FS to burn through them that fast? I have had the same on from Costco for 8 years. I have put hundreds and hundreds of pounds of meat and food through them. I have ordered 3 times through the lady that sells bags on here each time ordering 600 + bags plus how many...
  15. hondabbq

    Stick with Kamado, or something else?

    I have an LBGE for the last 9 years. I bought a 10" (i think) grate and attached 4 lege with stainless steel bolts, washers and nuts. I can get 4 9 lb butts on there. Yes, I have to move them around once they start to shrink a bit, but it works.
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