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Recent content by Straw_Sticks_Bricks

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  1. Straw_Sticks_Bricks

    Making your own sausages?

    I have been very happy with my https://brodandtaylor.com/products/precision-kitchen-and-coffee-scale?variant=43726476214485 . I've used it for over a year now and haven't had any issues. I like to use a solo cup to measure my spices into as they are cheap and light. Most scales become less...
  2. Straw_Sticks_Bricks

    Hello from Sweden

    Welcome from Missouri, USA. Good luck with the new smoker and I hope you have great success with the brisket. I find it is hard to beat a brisket you smoked yourself. But then, I am biased as my wife keeps telling me she married me because I made better brisket than the local BBQ joint.
  3. Straw_Sticks_Bricks

    Howdy - Questions on First Smoker

    I am partial to vertical smokers, so I don't have any advice to give on an offset. But I do have a big welcome to SMF from Missouri to give you.
  4. Straw_Sticks_Bricks

    RANT - Tired of all the AI slop cooking sites

    I wish I could do that. I've switched most of my family's computers over to Linux but I have to maintain a Win 11 machine for work purposes. Ugh.
  5. Straw_Sticks_Bricks

    RANT - Tired of all the AI slop cooking sites

    There is some info that matches steelhead trout mixed in on the page, but it calls them char at first. Then it gets the genus of the steelhead wrong. It also claims that salmon trout live in freshwater their entire lives, but later claims they are called steelhead when they migrate to the...
  6. Straw_Sticks_Bricks

    RANT - Tired of all the AI slop cooking sites

    Am I the only one getting fed up with all the "cooking" sites that are more or less obviously AI slop. My wife asked me to turn some salmon into lox for her. After a bit of research, mostly thanks to the posters here, I figured out what she really was asking for was nova lox. Okay, I can make...
  7. Straw_Sticks_Bricks

    Anyone else make aged eggnog?

    I had never heard of cherry bounce, but those look tasty. Time to investigate...
  8. Straw_Sticks_Bricks

    Anyone else make aged eggnog?

    Thanks for getting back to me. That gives me a good place to start and I like to experiment. Now to check the chicken coop...
  9. Straw_Sticks_Bricks

    Anyone else make aged eggnog?

    I didn't detest eggnog, but it always struck me as kind of meh. But then last year one of the local liquor stores was giving out samples of a brand I'd never tried and it was pretty good. I bought a bottle to have a small glass of every now and then. After I got most of the way through the...
  10. Straw_Sticks_Bricks

    Anyone else make aged eggnog?

    It seemed odd to me at first but in this case the aged eggnog is safer than the fresh, at least when using raw eggs. Fridge temps are low enough to suppress salmonella growth, the biggest worry with raw eggs. Then, if the alcohol level is high enough, it will kill the salmonella over time...
  11. Straw_Sticks_Bricks

    Anyone else make aged eggnog?

    Last year I made Alton Brown's Aged Eggnog. I followed his base recipe with the slight exception of using a mix of chicken and duck egg yolks. I and my family loved it. The result is rich, creamy, and quite alcoholic but very smooth. This year I'm playing around with the recipe a bit. I...
  12. Straw_Sticks_Bricks

    Hello from Kansas City

    Welcome from just a bit south of KC.
  13. Straw_Sticks_Bricks

    Pulled ham

    Did the Captain Morgan go into the ham, into the cook, or both?
  14. Straw_Sticks_Bricks

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    Do you use a gas stove and how is your ventilation? The symptoms of carbon monoxide poisoning are close to the effects of excess nitrite consumption as both hinder hemoglobin's oxygen binding.
  15. Straw_Sticks_Bricks

    Minimum size (specifically diameter) of wood for smoking

    I pretty much use it all. My general guideline is that if it is less than 1" think I cut it into 6" long pieces and throw it on the grill for a bit of extra flavor on the steak, burgers, etc. If the branch is thicker than 1" I use it in the smoker. But it is really a question of what type of...
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