This butcher block has been in the family for years, but nobody has ever used it. It has been sitting in a friends barn for about 10 years. The block is 32" x 60" x 18" thick, and weights 715#'s. When we bought our house I decided to put it to use. I will not be chopping meat on it. we will be...
My cousin recently got an account at a restaurant wholesale store. He picked me up a pork butt for $1.04 lb. I told him I needed between 18-20# for a smoke on Sunday. Well he came home with a 19.46# bone in Butt. After some quick rough calculatin' it would take around 29 hrs to smoke this bad...
This saturday I am grilling some pork chops. I would like to try brining them over night before they hit the grill tomorrow.
The chops will be cut about Â¾" thick, I can cut them thinner if need be.
Any suggestions would be great. I need to get them started tonight though.
It has been way to long since I have done a meatloaf, so here it goes here is the recipe that I have come up with.
3# of 80/20 ground beef
1# sage sausage
1 cup chopped onion (1 medium onion)
4 cloves fresh garlic, finely chopped
2 Tblsp. worcestershire sauce
1 pkg. lipton soup mix
I was doing some searching on the web and came across this site.
There are some interesting and familiar topics. The one about searing meat will probably cause a stir.
I don't know how valid these points are, just found it interesting. Some of the...
I have read several post on here about using sand in place of water in the water pan. I would like to get some opinions on this subject before trying it. I have a GOSM big block (propane)
I have a few questions also.
1. Do you completely fill the pan with sand?
2. Can you just...
I am finally getting a chance to make my long awaited Canadian Bacon. I am using the Hi-Mountain Bacon cure. The 8# loin is cut in half, trimmed of excess fat, and rubbed with the proper amount of cure.
I did run into a small problem......or maybe no problem at all. The directions say to place...
I just bought a 16 quart enamel coated stock pot. My question is does the enamel coating put this in the class of non-reactive containers so I can use it for brining poultry?
I would think the answer is yes.
Here she is.......I can smell the chili already!!!
I have been wondering about everyones screen names. Some seem obvious, some seem off the wall, some are funny...etc....etc.. How did you come up with them? What is the story behind that name?
I guess I will start. A year or so ago, I was looking for some different ways to prepare...
I just bought some poultry cure from Allied Kenco. "Uncle Abe's Smoked Poultry Cure" item #81201. One of the ingredients is something that I have never heard of.
1-12 oz. bag of seasonings:
contains: salt,pepper,brown sugar & FOENUGREEK .......What the heck is this stuff????
Is there anywhere you can order Hi mountain products without the outrageous shipping charges.
I want to make some buckboard bacon.... but man they want twenty bucks to ship a seven dollar item. What is another manufacturer that sells a good cure.
Those of you that get the monthly news letter have seen this. For those who don't here is a link to check it out
This looks like a pretty interesting idea. You could probably build one without to much trouble if you left out the dog house looking...
This is an awesome recipe I recently begged for at a picnic. Hope you all try it, you will love it!
John Deere Casserole
1 pkg. 8oz. chicken biscuit crakers
1/2 cup butter or margarine-(melted)
1 10 oz. frozen chopped broccoli (thawed)
1 15-1/4 oz. whole kernal corn
1 14-3/4 oz...