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Recent content by Murdy

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  1. M

    Any Cooking Show?

    I watch a handful of shows on PBS, Cooks Country, Patti Jinich, Raichlen, and Bayless. Not sure if they are all still being made or strictly reruns.
  2. M

    Cider

    I've done it a few time, but not too recently. One batch I got unpasteurized cider from a local orchard, exposed it to air for a little while, and put an airlock on it. The other I boiled and added champagne yeast. They both came out pretty good.
  3. M

    what wood do you use to smoke?

    I mostly use Pecan, seems to me to be a milder version of Hickory. I like Hickory too.
  4. M

    Tuscan Soup and Garlic Parmesan Biscuits

    We make a similar soup where you let stale bread cook down into the soup (wouldn't be keto of course) with Kale, which is tasty. I've made similar biscuits while doing keto, and they are delicious but they fill you up like you're eating gobs of cement.
  5. M

    Think about it

    I was gonna be a hard pass to, but then I noticed they came in milk gravy.
  6. M

    Gritty texture in venison bologna (others may call it summer sausage)

    Just curious, as a long time resident of Wisconsin, what I think of as bologna is very different than summer sausage. Are we talking about Trail Bologna or Lebanon Bologna here?
  7. M

    Gritty texture in venison bologna (others may call it summer sausage)

    More fat definitely, I used to work at a commercial sausage kitchen, and we ran 30%. We'd grind bologna once with coarse plate and once fine; summer got one coarse and one medium, IIRC. Also, summer and bologna are 2 different sausages. If you're using a summer recipe, summer is typically a...
  8. M

    Greatest Song Ever Recorded

    Waylon Jennings -- Luckenbach Texas or if it has to be rock The Doors -- Moonlight Drive
  9. M

    Camp Chef Releasing a new Smoker?

    If it truly has the ease of a pellet grill, there'd have to be some sort of automatic feed for the wood chunks/chips/whatever.
  10. M

    Water Glassing Fresh Eggs

    Very cool; thanks for posting. My Grandma described a process where they'd put eggs into a layer in a small barrel and then pore gelatin over them, once it hardened, they'd add another layer and repeat until the barrel was full. This was pre-refrigeration of course, and she said they could...
  11. M

    22" Kettle Spares, Snake Method

    Beautiful Ribs! I am a frequent user of the snake method myself.
  12. M

    Boneless/Skinless Thighs

    Well, I'm in on the beets, usually have them pickled or sweet/sour (Grandma used to can them), but they're good cooked too. Chicken also looks great.
  13. M

    Onion like smell

    I can't imagine what it would be other than the rub.
  14. M

    Unwrapped Baby Back Ribs

    I like mine Memphis style, lots of bark, no sauce -- I never wrap. Yours look awesome.
  15. M

    Pit Barrel Fail and fail and fail and fail

    I have a OKJ Bronco that I've only cooked on a couple times, so no expert. With that caveat, what are you using for a thermometer and do you know its accurate. Where are you getting a reading from? I hand a probe from a Maverick thermometer right in the middle of the barrel.
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