Recent content by kon90
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German Beef & Potato Sausage or is it a Swedish Sausage?
I have had some tasty variants of this sausage, German in origin. I think they also contained some kind of offal though. For applications requiring potatoes where you don't want to increase the moisture of the end product I like to bake the potatoes. Those links look pretty good to me! -
Acadian Meat Stuffing
This recipe could be subbed for a tourtiere filling, they are so similar. Bet it makes a good bird- kon90
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Duck jerky advice or tips....
Do you have a lot of experience with jerky making? I think it's traditional to cure and marinade the jerky at the same time using nitrates. To be honest I have never made jerky on a smoker, only with dehydrators (hunting season coincides with a brutal winter where I grew up). I have made snow...- kon90
- Post #2
- Forum: Making Jerky
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Smoked Chicken Stock
I used some the stock for friojles negros tonight with some local peppadews and onions. I will be eating them tommorow with a pork belly roulade that I slow roasted and then scorched for a crispy crackling on rice. I will be making gravy for another dish with the smoked stock and pork belly fat...- kon90
- Post #13
- Forum: General Discussion
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Smoked Chicken Stock
Hmm, canning is a good excuse to make more broth as well, as foamheart hints. I don't think I will have any problems with the roux, I do them dark like that for gravy/demi-glace all the time at work. I forgot the Acadians are the original source of the Cajuns, a lot of them live in New...- kon90
- Post #8
- Forum: General Discussion
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Smoked Chicken Stock
I am also on the stock in the freezer train. This is my first time making a stock with the smoked bones and skin in it though. I actually used some stock I already had on hand in the freezer as the base for this, so it will be extra rich. I have been working in high end kitchens for a while...- kon90
- Post #4
- Forum: General Discussion
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Smoked Chicken Stock
I smoked a chicken the other day because I couldnt find any turkey for Canadian thanksgiving. It turned out pretty well, but no crispy skin this time because I was holding it at a lower temperature for a while (stayed moist somehow). Now I am making a smoked chicken stock out of a few cups of...- kon90
- Thread
- Replies: 22
- Forum: General Discussion
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Canadian thanksgiving
Ha, yep "on the bone on the smoker" as it were. Thanks, sorry if this is confusing. My slow cooker is too small to fit a turkey breast so oven it is -
Canadian thanksgiving
Was planning on buying a small sized turkey for Canadian thanksgiving. Going to butcher it an braise the legs and thighs in a vadouvan sauce. I am going to smoke the breast on my webber one touch silver grill, which I use to smoke all my meats. I have had a lot of success with chicken and feel... -
Brisket "Ribs"
A local grocery store with an impressive meat selection has been selling pieces of brisket and chuck which are cut into "short ribs" which look something like country style pork ribs cut from the butt terms of shape and size (maybe an inch and bit thick and 3-4 inches long?) I was planning on... -
Howdy
The name is Conor, I am a professional cook who has recently started smoking meat as a hobby. I have never worked in a BBQ restaurant but have experience with bacon and sausage making, not in the home setting though. I own a used webber 22,5 inch kettle which I have used to smoke some fish...
