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  1. ddufore

    Head Cheese time

    I’m in for the ride on this one!!
  2. ddufore

    Man I could go for a Muffaletta

    The olive salad makes it. Used to get a very good recipe on the NOLA cuisine website. Seems this site is no longer available.
  3. ddufore

    SoFlaQuer’s Finishing Sauce

    Can’t help with your question, but I will say that you won’t find a better finishing sauce.
  4. ddufore

    Pork butt chunks ideas?

    Souvlaki comes to mind
  5. ddufore

    SPOG Recipe

    I use granulated garlic and granulated onion with kosher salt and coarse ground pepper. This makes an awesome “house seasoning”.
  6. ddufore

    Where’s Nola Cuisine?

    Thanks rjob. Don’t know what happened to the site but there was a ton of information there.
  7. ddufore

    Where’s Nola Cuisine?

    Anybody know where this site went or how to access it? This was my go to site for an awesome andouille recipe. Tons of good recipes here.
  8. ddufore

    Preserving Chilis

    I roast, peel, chop, and pressure can them in pints and 1/2 pints. Put them on the shelf in the pantry and they are ready anytime. A little bit of work but so worth it.
  9. ddufore

    Roasted Green Chile Sausage

    I made this yesterday. Same amount. Used around 150g of roasted Big Jim peppers from my garden and the cheddar was Cabot Seriously Sharp. Awesome sausage. Big Jim’s were mild but flavorful. Will definitely be doing this again.
  10. ddufore

    Prayers for My Wife Please...

    I have had 7 bouts of BCC and SCC in the last 10 years. The first time I was told it was cancerous it scared me to death. Now it is almost routine. I see a dermatologist every 3 months. I am paying a price for my time in the sun. Early detection is the key. See your doctor frequently and...
  11. ddufore

    Smoked pork for sandwiches.

    The Porkstrami is very good!!
  12. ddufore

    Mexican Pulled Pork

    Awesome looking butt!! Can’t wait for the finish.
  13. ddufore

    Boudin Small batch recipe

    I’d like to make some boudin but have misplaced my recipe. If anyone has a recipe for 5 lbs or less and would like to share I would appreciate it. I bought a fresh picnic so I have some skin to add. Thanks in advance. Dan
  14. ddufore

    New Member from NY State

    Welcome. Transplanted to NE Pa, I’m originally from Norfolk NY between Potsdam and Massena. Lotta good folks here.
  15. ddufore

    Need HELP (lol)

    The pellet tray with a few pellets works great in my X-Large BGE.
  16. ddufore

    Need HELP (lol)

    When I cold smoke cheese, I use an amazen (spelling?) tray partially filled with pellets. Smoke for two hrs max and vacuum seal. Works great.
  17. ddufore

    Beef Pot Roast in a Jar

    Thank you, Bill. I’ll do this soon.
  18. ddufore

    Beef Pot Roast in a Jar

    Looks awesome!! Care to share your recipe?
  19. ddufore

    Decent Knife for Trimming

    My favorite is one I made myself. Made from a metal cutting band saw blade I use this for boning and trimming and once in a while, filetting fish. Blade is high carbon steel and nickel, not stainless, hence the staining. Handle is white cedar and sumac with aluminum pins.
  20. ddufore

    Lump Charcoal

    chp: I have made charcoal as you have described with decent results. I now use a retort with much better outcomes. Simply put, there is a 20 gal trash can filled with wood inside a 55 gal drum with vent holes around the top and bottom. The trash can has 4 holes around the bottom and a tight...
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