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  1. Chasdev

    Whole chicken wet salt brine time?

    I’m sure there’s a long list of brine combos that rock BUT the wife is trying to recreate the flavor profile her daddy used to make back in the day and adding herbs and sugar are verboten. I almost created an issue insisting she let me brine at all so it’s a baste in butter lemon juice and...
  2. Chasdev

    Whole chicken wet salt brine time?

    Or is it the combined weight of the water (just enough to cover?) plus the bird weight?
  3. Chasdev

    Whole chicken wet salt brine time?

    Just enough water to cover or are you going with a straight up gallon with 2%?
  4. Chasdev

    Whole chicken wet salt brine time?

    Thank you sir!
  5. Chasdev

    Whole chicken wet salt brine time?

    I lost my chicken brine notes and when I search the intertubes I get so many differing methods my head is swimming. This is a salt and water brine only question, so how much water to how much kosher salt and for how long?
  6. Chasdev

    Building a wood shed

    I bet your spiders, roaches and rodents thank you very much for the vermin condo.
  7. Chasdev

    Building a wood shed

    Here's my wood storage project for this summer. I need to do some earthwork to make a level spot but this is the best solution to my wood storage issues. I'm going with some form of brick for the base under the mat. I've used a rack with a water proof cover in the past and the spiders, rats and...
  8. Chasdev

    Are all oaks similar in smoke flavor?

    I've cooked briskets with several types of oak and while all oak smoke is sublime, post oak is sweeter and imparts a better flavor profile.
  9. Chasdev

    Are all oaks similar in smoke flavor?

    In Austin, post oak used to be easy to find and fairly cheap. Used to be are the key words here.
  10. Chasdev

    Escabeche recipe used to can jalapenos?

    1/4 cup oilive oil 6 Garlic cloves 8 chili de arbol 1lb jalapeno slices Serrano peppers to taste (if your jalapenos are tame like mine were) 1 lb carrrot slices 1 head cauliflour florettes more or less 1 lb 1 large white onion sliced 2 T kosher salt 1 T oregano 2 tsp dry thyme leaves 1/2 tsp...
  11. Chasdev

    Escabeche recipe used to can jalapenos?

    The pickling mix is 2 cups white vinegar to 6 water and that's lots less vinegar than the canning recipes I've surfed. I did the Bayless pickled Jalapeno slices recipe and it was apple cider vinegar cut 50/50 with water. Came out so strong I dumped half of the mix out and added more water. I...
  12. Chasdev

    Escabeche recipe used to can jalapenos?

    I have a killer escabeche recipe but I want to be able to keep it on the shelf without refrigeration, rather than eat or give it away before it goes over in the fridge. My problem is that the jalapeno, cauliflour, carrots, onions and spice package are pan seared for 5 minutes then vinegar and...
  13. Chasdev

    If You Care About Someone...

    Are you talking about the 14 million people on the deportation chopping block?
  14. Chasdev

    Pork "rib" nomenclature definitions?

    Believe me, if I could get it past the wife, there would be no fat trimmed form pork butts. She insists that contrary to all evidence, pork fat is bad. I however have read the history of "canola" oil and how lard is far superior but got unjustly shuffled off the stage by big rape growers, so I'm...
  15. Chasdev

    Pork "rib" nomenclature definitions?

    I recently bought two boneless butts from costco and cut them into 2 inch chunks for a tomato based pork stew, (which was great BTW) but cutting out the fat, membranes and connective tissues took an hour of intricate knife work.
  16. Chasdev

    Pork "rib" nomenclature definitions?

    No, I'm sorry but which (if any) of the fake "ribs' are best eating?
  17. Chasdev

    Pork "rib" nomenclature definitions?

    Thanks for that but I know a rib when I see it. It's the so called mystery "ribs" that have my attention. My take is that they just chose a random pig part name for sliced butt and sliced upper tenderloin, with or without bone. I think I'm going to buy some of each and cook them before I know...
  18. Chasdev

    Pork "rib" nomenclature definitions?

    What's your take on which is best eating, all variables aside?
  19. Chasdev

    Pork "rib" nomenclature definitions?

    I'm having difficulty wrapping my brain around which of these is what..AND which do I want? I'm making Charro beans and will be low simmering the pork after browing, for max tenderness and flavor. So here's where my brain has a flat tire. Are any of these really "ribs" or are they just called...
  20. Chasdev

    ND vs OS

    Gotta love "Touch down Jesus"!
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