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  1. sundown farms

    How to get a red/deep red on rub

    Typically paprika is added for color but contributes little additional flavor unless you use Hungarian paprika. For a dark red tone and much more flavor try ground chipotle. Mix the two and experiment.
  2. sundown farms

    Cutting butt into smaller pieces to smoke quicker??

    Google for the competition trimming method that exposes a lot of the money muscle and more surface area overall. It worked well for me as it kept the muscles intact but gave me more smoke penetration and bark.
  3. sundown farms

    Cleaning racks

    Yesterday I was struggling with the racks in a plastic storage container where they do not fit. Your plastic-lined box is a perfect low cost solution. Especially nice is that when they are clean I could dump the water and toss the garbage bag that served as the plastic liner if it is too grimy...
  4. sundown farms

    Do you need multiple probes????

    I have the ChefAlarm by Thermoworks unit that only has one probe connection. I have the probe that came with it--the one bent at 90 degrees-- and bought the air probe to check grate temp in my MES and another straight probe when it was on sale. I set them up and the cables to all three run out...
  5. sundown farms

    Blackened Ribeye on the Griswold

    This looks good and I will try it. The part I like is your respect for the Griswold skillet as a special tool. If someone has not cooked on a vintage skillet like those then you have not really lived. Combine that piece of industrial artistry and a good chef and you have a piece of meat like...
  6. sundown farms

    Woke up and found my corned beer floating... I tossed it. Did I do the right thing?

    Chef JJ - We are kindred spirits... "If still in the bag, I'd go get it out of the trash...JJ".  The wife and I debate regularly as I do not see the trash as a terrible place -- given certain lines are not crossed. But, for her, anything that passes into that alternate dimension is forever taboo.
  7. sundown farms

    Spices

    I like Spice Sage as the prices are good and free shipping. They also regularly have sales and specials. Got a pound of Cayenne last week for $14.
  8. sundown farms

    A new Sheriff in Town!!!!!!

    Well deserved. I hope it does not get in the way of his great posts. 
  9. sundown farms

    Fermented Pepper Sauces

    I really appreciate your very thorough description of your process. Points.
  10. sundown farms

    Cranky Onion

    Have wrapped and smoked garlic and onions, but not together with rub. Will try it next weekend. Would be great with drippings from the meat drizzled in.
  11. sundown farms

    Pecan

    For not much you can get a hatchet like us boys had years ago. Once the big axe gets it into smaller pieces then the hatchet will split them. Also for not much you can get a small bow saw and then the short logs split very easily with the ax or hatchet. As to how long for it to dry, if left as...
  12. sundown farms

    A warning if you MIcrowave you AMNPS pellets to dry them

    Went to retrieve the hot pellets and found a small area in the center black and smoldering. I guess it could have gotten worse but the real issue was the smoke stunk up the wife's microwave box and vent even more than the pellets do anyway. An upset wife is not a good thing--especially mine. I...
  13. sundown farms

    The New Guy from Southern Mississippi

    Welcome to a great bunch of smoker/grillers and other stuff. I grew up in Alabama 2.5 miles from the MS/AL line. Look forward to your take on good Q. Be sure to stay engaged and let us know what you are cooking.
  14. sundown farms

    Loin and chops

    Does look good. Your having injected with sea salt and then it becoming hammy reminded me of something I read somewhere. Sea salt has a natural small amount of nitrates--i.e. cure. Did a quick search and was surprised my memory worked this time. Did you let it "marinate" in the injection for a...
  15. sundown farms

    Fillet Mignon (Getting my Money’s Worth)

    Let's all not forget to acknowledge their 48th wedding anniversary. Congratulations to both of you. You are proof that great Q and cooking together are an important part of making a good life.
  16. sundown farms

    Jeffs Original Rub

    We like his Texas Rub better than any we have made and that covers a lot of years. Need to try the original again with less sugar. Being from Houston we are partial to the less sweet --although it is not as sweet as many others. Nice to know the original is also called Naked Rib Rub--but I do...
  17. sundown farms

    Mr. T's Multi Use - Sous Vide Cooker

    That is a great assembly of simple parts to replace an expensive piece of equipment. Who is the manufacturer and model of the PID controller you used? Would you recommend it?
  18. sundown farms

    Flavor enhancers, go!

    Fake Food Science Exposed!!!  I have wanted to try Accent for a long time but decided I ingest enough risky stuff already. Are there any rules of thumb on using it in lieu of salt or other ingredients in recipes that do not call for it? 
  19. sundown farms

    Rye Bread, Corned Beef, St Paddies ~ Foamheart UPDATED

    Kevin, Clearly, everyone is focused on your work and drolling as no one took you up on the offer of recipes. You cooked the cured beef in your "pastrami spices". What is you recipe for that blend?  I agree about Shiner but have enjoyed trying the different brews by St. Arnolds. If you are ever...
  20. sundown farms

    The last of the farm fresh eggs...

    Sorry about your Dad. Your making breakfast reminded me of once when the wife and I were visiting my dad and stepmother at the farm. She made fried eggs, bacon, and toast. It had been a while since Dad had a breakfast like that and he told my stepmom, half-jokingly, "this is the kinda breakfast...
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