Recent content by hondabbq

Coming soon!!!!!

I read a study that the older a cheese is the less lactose is in it. My wife cannot fathom a scoop of sour cream, firm cheeses she can tolerate with a Lactose pill, hard cheeses rarely cause an issue.

Just looked at my suppliers and I can get AA brisket for $6.53 cad which is about $4.75 usd

What @indaswamp said. When I make my garlic cheddar Jalapeno sticks, or sausage or kielbasa, I use a dehydrated Jalapeno and just soak in enough water to make them plump again. If there is any residual liquid maybe a 1/2 tsp taht goes in too. Save some money and use Old or extra old cheddar vs...

Got a dozen coming out of cure at noon ish when I get home from work. on the smoker tomorrow. Next batch Im going to use a Tahiti Lime Pepper mix in the brine.

If I could afford a GT3, all those watches would be gold.

I think the Cayenne fits that statement.

It isn’t a hot rod but it gets me around.

Why not a watch?

Whipped up a pastrami on Saturday. 275f for 5 hours then wrapped for about 3 more. Held at room temp for 1.5 hours before cutting. Forgot to take Sammy pics. What do you do with pastrami the next day? Eggs Benny of course. Grilled Rye bread, pastrami, and a sweet n spicy mustard...

I lived in Banff for 3 years. Craziest weather and temp swings I have ever seen.

Keep it over there. We dont want it here in Manitoba.

I make my own pizza pops ( its a Canadian thing) and I use puff pastry dough rounds I get at work. Usually with some ground beef I season up with my pepperoni mix, and pizza sauce. Fantastic. Last batch I made 60 of them and froze then 2 ata time in a FS bag for the freezer. 10 mins from frozen...

Reason for Kosher vs table?

Asking the forum about salts. When making your own rubs do you use Kosher, like Diamond Crystal? or do you use normal table salt? Why either way? What do all the large bbq rub companies use?