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  1. bregent

    Ooni Pizza Oven

    Sorry, pizzamaking.com
  2. bregent

    Ground Beef Jerky Failure

    I don't recall adding any water. How much are you adding? You might want to try a mix from Nesco or LEM just to see it work out. Then you can try your own recipes based on similar quantities and flavors.
  3. bregent

    Ooni Pizza Oven

    I don't, but know of several folks over at PMDC that do. From what I recall, they are generally happy with them, but I would search that forum and ask around.
  4. bregent

    First Brisket not so good.

    Yup. I've cooked them at 180 for the first 6 hours and then bumped to 225 for the remainder and they finished at 190 or below. If I had left it at 180 it would have finished at less than 180. Hot and fast have always finished much higher - 205 or more. This is enough evidence that IT does...
  5. bregent

    Pork steaks

    140F pork shoulder? I would think that would be extremely tough. Let's us know how that worked out.
  6. bregent

    Spice Rack

    Those are ideal, but you need to have a drawer you can dedicate for spice. We don't, so have this instead: https://www.verticalspice.com/ They are well built and work great, but are a bit pricey.
  7. bregent

    Rustic Sourdough Rye

    Forgot to mention, but I would start off with the addition of some vital wheat gluten and or omit the wheat and go with bread flour for the balance. That should ensure you get a good rise.
  8. bregent

    Rustic Sourdough Rye

    I was active on rec.crafts.brewing for a long time with that same handle. Were you there?
  9. bregent

    Gojuchang Wings

    For every 4lbs of wings I use 1.5 teaspoon kosher salt, and 1.5 teaspoon baking powder.
  10. bregent

    Gojuchang Wings

    Seasoned with salt and baking powder and dried in fridge for 8 hours. Cooked at 450 for 35 minutes on the Memphis. Tossed with a mixture of butter, crushed garlic and hot gojuchang. Crunchy skin and juicy meat.
  11. bregent

    Rustic Sourdough Rye

    Thanks, I'd go for that trade. I'm an ex-homebrewer and BJCP judge myself.
  12. bregent

    Rustic Sourdough Rye

    Thanks. I love caraway but I usually omit from the bread because my son doesn't like it. But I do add it to the sandwich, especially if pastrami or corned beef.
  13. bregent

    Help w/ AMNTS cold smokin in a Pit Boss pellet "grill"

    The mailbox mod is a good idea, as it really helps to clean up the smoke especially if the pipe is long. I would also suggest using dust instead of pellets, and the tray instead of the tube. I gave up on using my pellet grill as a cold smoker, and switched to my GOSM with mailbox mod. But after...
  14. bregent

    Rustic Sourdough Rye

    Sorry, DO=Dutch Oven
  15. bregent

    Rustic Sourdough Rye

    Brian, I read through that thread briefly and see that at one point, you were trying to make a 100% rye bread. I would suggest limiting the amount of rye for now to no more than 30% of the total flour. Supermarket rye's (Oroweat, etc) have about that much and the flavor of rye is very strong...
  16. bregent

    Total Noob Pork Shoulder Help!

    As long as there is sufficient space between them for air to flow, it will be fine.
  17. bregent

    Total Noob Pork Shoulder Help!

    OK, never mind, just saw you said it was a pellet grill. In my experience, food will cook faster in a pellet grill than other smoker. Plan for around 14-16 hours.
  18. bregent

    Total Noob Pork Shoulder Help!

    OK, but what type? Is it a pellet grill, gas smoker, electric, etc... ?
  19. bregent

    Rustic Sourdough Rye

    What type of rye and what were the formulas you have tried?
  20. bregent

    Total Noob Pork Shoulder Help!

    Welcome. It is most likely 2 butts in the package, not one. They usually run between 8 and 10 lbs. For me, they take between 12 and 14 hours. What type of smoker are you using?
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