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zwiller's latest activity
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The recommended procedure is a 3-point calibration to ensure it is reading accurately throughout the spectrum. 4.1, 7.0, 10.1 -
From a financial standpoint test strips are pretty convenient but not reliably accurate than a cheap meter but they definitely get you...
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It comes under many names, cure 1, Prague powder, insta cure, sure cure. And others, but here in the US it is as a formula standardized...
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Good afternoon! Ok, so I cut up my first beef knuckle a few weeks ago and saved some to grind. I just had to find a recipe for this...
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Once the ice breakers cut a path through the ice to the different grain elevators here in town (Thunder Bay) the tug boats take over...
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Thanks everyone. Yes Russian dressing would be best, but didn't have any on hand nor the ingredients to doctor up the TI. That was...
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Lookin' good! I do have to agree, Russian dressing just can't be beat. I guess in a pinch, mixing TI with horseradish will be good too...
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zwiller replied to the thread Reuben egg rolls.Oh man John, looks killer! Gonna be doing stuff like that with my burner as well. I am sorta a reuben snob and insist on russian...
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Those look fantastic John, Great idea. Next time try Russian dressing instead on TI. Point for sure Chris
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My wife has requested Reuben egg rolls since the first time I made tri-tip pastrami. Third time the charm? Wife sauteed the well rinsed...
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That's a great reminder, I just did this on Easter! It really didn't take that long. I took my sausages out of the smoker temping...
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I do birria that way as well - the pic above is actually me doing chunks that are about to go in the crockpot for birria. If you haven't...
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zwiller replied to the thread Cutting Up Pork Butts.That's how jerk pork is done and need to try it. I normally halve the butt for same reasons. @BrianGSDTexoma Just ran some pork...
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zwiller replied to the thread Brisket Help.Good info from the class. My take on it: not sure if you've seen it but the famous brisket folks trim a TON. Much of the flat is...
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I do my pulled pork in large chunks, ~1lb or so each. More bark, more rub, more smoke, cooks faster. Win/win. I have found no downsides...
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