Recent content by LanceR
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Prime Rib Sale
Given the 2-3 year time frame to bring beef to market and when the drought/feed shortage that caused the previous beef sell-off and the current beef shortage started to end I suspect beef will remain high for at least a year, especially once retailers and wholesalers realize we're willing to pay... -
The Bible of home meat production
Pretty much everything that's in their books is on their website. Search meatsandsausages dot com- LanceR
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Powdered Eggs
@Jim_C, Your experience was normal for powdered eggs regardless of the marketing hype. Powdered eggs are best reserved for baking. For camping, they are best used when doing things like repackaging baking mixes, off the shelf or homemade, and can be used with fresh milk, non-fat dry milk or... -
Early Christmas gift from the wife.
Sounds a lot like the old saying that "When your only tool is a hammer, everything looks like a nail." Happy squeezing!- LanceR
- Post #6
- Forum: General Discussion
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Anyone know the name of this type of grill?
Here you go. https://www.jamestownadvanced.com/grills We have one of their 30" fire pit rings set in landscaping blocks in the yard. I ordered a slight variation of a standard pit custom built without the cooking grate and picked it up on a visit to family when in Upstate NY. It's 3/16" thick...- LanceR
- Post #8
- Forum: Grilling Beef
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Hello from New York soon to be Texas.
Mike, I spent 29 years (10 years active duty) Army/Army National Guard 11C, 11B and 11Z. My career was evenly split between light and mechanized infantry. I pulled the pug in 2005. My wife and I both grew up outside Buffalo but met in Central NY when our oldest sons were in scouts together. We... -
Hello from New York soon to be Texas.
Good morning and welcome from North Carolina. Is that 19D in your handle as in US Army Cavalry Scout? If so, thank you for your service. -
Can ya recommend a WOK?
We have a pair of these same Joyce Chen carbon steel woks in 14" size; one has the lid. We use them often for stir fries, steaming in bamboo steamer baskets, deep and shallow frying etc. They are highly rated by America's Test Kitchen if that kind of thing matters to you. Our kitchen range...- LanceR
- Post #13
- Forum: Blowing Smoke Around the Smoker.
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Choosing A Pizza Oven ??
I don't use the mixer much but coming from having a 20 qt Univex mixer when we had our farm in NY I like bowl lift mixers. On the other hand, my wife likes to bake enough so that we have three ovens in the kitchen. We have a 6.5 qt bowl lift KA mixer and she would love to trade it for a tilt...- LanceR
- Post #18
- Forum: General Discussion
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Fat guy smokin' in WNC
Welcome from Pinnacle, North Carolina. We're about 20-25 minutes north of downtown Winston-Salem. Where are you? -
What size expanded metal do most use for offset smoker smoke chamber grates?
Flat is a lot easier to season and clean. And it's easier to weld. 3/4" #9 is by far the most common choice. Any steel supply house will either stock or have access to flattened expanded metal. And it is pretty common on Facebook Marketplace and Craigslist around here.- LanceR
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Supply Run
Bill, we buy 5/1 (5 to the pound) Nathan's all beef hot dogs at the local Restaurant Depot. We prefer them to Hoffman's, Sahlen's from over Buffalo way or anything we've found in the south. We had a 90 acre farm between Auburn and Skaneateles for 20+ years and sold it in 2017 to move full time...- LanceR
- Post #24
- Forum: Blowing Smoke Around the Smoker.
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Supply Run
Well, you could have swung by Syracuse Casings for some hog or sheep casings, gone to European Specialties in the Westvale Plaza for some good Eastern European sausages (try the kabanosy and szynkowa) or some of their smoked fish, cured meats, spectacular breads, etc. Or you could have stopped...- LanceR
- Post #22
- Forum: Blowing Smoke Around the Smoker.
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Hello from North Carolina!
One technique for wet curing is to submerge the product in a container of brine and keep it submerged with a bag of brine. That way if the bag breaks it will maintain the strength of the brine.
