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  1. jaxrmrjmr

    304 SS grilling grate for Weber kettle

    I was looking to replace my grilling grate for my Weber kettle but all I could find is the coated metal grates instead of stainless steel ones. I guess Weber doesn't market the SS ones in the US any longer, only in Europe. Finally found a guy that makes them under the name of Killa Grilla. I...
  2. jaxrmrjmr

    Sous Vide Beef Steaks suck

    I have tried it twice and there is nothing I like about them more than my own charcoal grilled steak. It is really tender, but it has no flavor.
  3. jaxrmrjmr

    Gander Mountain grinders on sale!

    $100 off sale, free shipping, and an additional 15% off until midnight tonight.
  4. jaxrmrjmr

    Anyone making pepper jelly?

    My favorite is made with datil peppers and served over cream cheese with a cracker.  Recently made a batch out of deveined and deseeded scorpion peppers.  It was really good flavor wise, but still a little on the hot side for most of my taste testers. I have a tremendous bush of ghosts growing...
  5. jaxrmrjmr

    Different beef grades

    I posted this in a different post and then thought it might be better served here...... All major slaughter houses are inspected, thus the "USDA inspection" stamp that is on the carcass.  This is for public safety, cleanliness standards, etc. However, having beef "graded" is a choice - no pun...
  6. jaxrmrjmr

    Deep fried okra - whole

    I love okra - Forrest Gump style - which is fried, stewed, boiled, in gumbo, with tomatoes, etc.  Bad joke but you get my drift.  I love okra.  The sliminess does not bother me, but my wife hates it any way except for fried, almost.  I have about 20 plants lined up next to my fence that each...
  7. jaxrmrjmr

    44" Smoke Hollow caught on fire tonight! My fault though.

    I was hot and fast smoking a spatchcocked turkey when I went out to check the temperature only to find flames shooting outside of the smoker! My pellet smoking tube rolled up against the side of the smoker which caused the grease/smut in the crease between fire box and the smoke box to catch...
  8. jaxrmrjmr

    First try at hotdogs from scratch

    Had to try this.  I looked at many recipes and processes and decided on what I was going to try.  I was going after a "Nathan's" taste and I was pretty surprised at how close the flavor was.  The texture was very different - not super smooth like bologna or commercial hotdogs.  You could that...
  9. jaxrmrjmr

    $250 Gander Mountain mixer listed for $82.50

    http://www.ebay.com/itm/GANDER-MOUNTAIN-17-POUND-MEAT-MIXER-4-2-GALLON-STAINLESS-STEEL-/281311346311?pt=Small_Kitchen_Appliances_US&hash=item417f767e87 Saw this posted on ebay and thought I would throw it out there. EDIT!!!!! - this is the $150 model that does not hook up to a mixer.  Sorry. ...
  10. jaxrmrjmr

    Sausage stuffers and grinders marked down at Gander Mountain

    It's not showing online so it might be just my local store, but they have their sausage stuffers 40% off and their grinders 20 -25% off.  Might want to call or stop by and see. Picked up their SS 15# stuffer for $138.  Their #22 meat grinder is marked down to $400 - I'm trying to see if I can...
  11. jaxrmrjmr

    I love Brunswick Stew - hope you enjoy

    Well, I love Brunswick Stew!!! There is a very certain and distinct flavor that represents Brunswick Stew to me. However, everywhere I get it now, it tastes like vegetable soup in beef and/or pork stock - very watery with a little bit of meat here and there. When I was younger, I would go buy a...
  12. jaxrmrjmr

    Weston PRO - 2200 vacuum sealer - $74.99!!!

    Walking around Gander Mountain today and run across this on the bottom shelf of the clearance rack: It was the display model and only came with the power cord.  I went and bought a box of vacuum bags on the spot and asked one of the associates if I could plug it in and try it out before I...
  13. jaxrmrjmr

    What cuts to use for Pastrami from scratch?

    I've had good results using the corned-beef to pastrami method.  It is good, but I'm thinking of starting from scratch and brining my own.  I'm thinking of round as it is lean.  Any suggestions out there for a certain cut of meat that does well? Doug
  14. jaxrmrjmr

    Smoked round sirloin tip roast with Q-View

    Here we go with my first smoking of a good sized beef roast meant for sliced roast beef sandwiches and I got some pics!  I say that with a "!" because I usually forget to get pics at each step. I have been eye-ing these things at Sam's Club labelled "beef round sirloin tip cov".  A little...
  15. jaxrmrjmr

    Woo Hoo!!! Wife and stepmom just bought me a slicer!

    But it's for Christmas so I'm not allowed to use it yet.  Still, can't wait.  Hobart 2612 with 12" blade and sharpener.  This thing is huge. Got it for $300.  Runs quiet as a field mouse and the blade is straight.  Guy that sold it worked for a cafeteria.  He said the blade started to wobble...
  16. jaxrmrjmr

    3rd grader has great idea for some pig meat!!!

    Check out #6 on his "to-do list".  Someone needs to hook this prodigy up with SMF!!!!
  17. jaxrmrjmr

    Pork and beef ribs this saturday afternoon

    One full untrimmed rack of pork spareribs.  What makes them even better is I picked them up for $.99/lb right before July 4th. (2) 5 bone racks of beef ribs - they had them for $1.99/lb when I went to the grocery store this morning so I decided to throw some on there with the pork ribs. Pork...
  18. jaxrmrjmr

    looking at used meat slicers and need help

    I'm looking at a couple of Berkel and Hobarts (also one USBerkel - is there a difference?) 10-12 inches for $300-500.  Anyone have any suggestions on what to look for?  I like the idea of having a built-in sharpener, but how often and how do you sharpen one that doesn't have a built-in?  Motor...
  19. jaxrmrjmr

    I just deep fried a porterhouse steak! with Q-view.

    A "pork porterhouse" that is............ That's what it's called now, right?  Here's a pic from my wife's Food Network Magazine.
  20. jaxrmrjmr

    1st Canadian Bacon using Pop's brine

    First pork loin using Pop's brine for 9 days.  I added 1 T garlic powder, 1 T onion powder, and a full cup of sea salt.  I thought it was a little salty and that the garlic and onion were a little too strong.  I soaked in clean water for a day.  Then removed and put on a rack in the fridge for a...
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