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  1. chef jimmyj

    Best way to warm this....

    One place I worked, we had an old 100 cup Coffee Maker. Folks would reheat food in the hot water. Wow that was 40 years ago now.😵...JJ
  2. chef jimmyj

    Broiled Haddock with Lemon Onion Sauce, Turmeric and Fried Egg Rice and Pickled Radish Onion and Jalapeno

    That looks great! I love Haddock. I usually top with a White Wine/Garlic and Herb Butter, but your Lemon and Onion sauce sounds good too...JJ
  3. chef jimmyj

    Pig Head

    Looks good. Even if the skin is not crispy, save it for other dishes. I love when the Skin gets Melt in your Mouth tender in Collard Greens. You have a Dog? A dog would go bananas over that too done Snout...JJ
  4. chef jimmyj

    Best way to warm this....

    FYI...A 200°F Brick or two, in the bottom of the cooler, will easily keep a Foil and Towel wrapped Loin at 140° for way longer than 4 hours...JJ
  5. chef jimmyj

    Cob Smoked Bacon (Harrington's knock off)

    The Cob Pellet Bedding is perfectly Safe for Animals and Smoking Meat. Several guys, past and present, use it...JJ
  6. chef jimmyj

    Most popular breakfast sausage ??

    I've made this a.several times. Good stuff!...JJ
  7. chef jimmyj

    Prowler @ The Bear's Den!!

    Cool pics. @tx smoker Only if you catch them Jim, only if you catch them :emoji_wink: Robert Only if your WIFE CATCHES YOU!... JJ😵🤕😁
  8. chef jimmyj

    More Pork Steak

    Wow! Really nice. Pork Steaks are a fav. I've never had Kane Syrup. How does it compare to Molasses? Walmart wants $18, free shipping, for Steen's in a 16 oz bottle. Seems like a lot of money...JJ
  9. chef jimmyj

    Anyone making homemade Pies for the Holidays ?

    The Bacon in the Pecan Pie, adds a hit of Salt to contrast the Sweet. It's a nice addition. I'll track down the recipe and post it here later...JJ
  10. chef jimmyj

    Pig Head

    The Pozole is very tasty, enjoy. I hear you on Adventurous Eaters. Oldest and Youngest Girls are willing to try anything. Oldest has made Head Cheese that's was excellent. The Middle Girl and Mom, would not be so quick to jump in on the fun...JJ
  11. chef jimmyj

    Pozole Rojo

    That looks good. A nice simple preparation...JJ
  12. chef jimmyj

    Prime Beef ~ When In Doubt, Ask

    That is a nice hunk of Meat. A good portion of the Chain can be cleaned up with very little Sinew. I like to marinate for Tender Tips Sandwiches. Some of the Chain has A LOT of Sinew that is edible cut in thin, across the grain, slices or ground to add to Burger meat...JJ
  13. chef jimmyj

    Pig Head

    This should be interesting. Dry Skin is important. Leave it in the refer uncovered a day or so. Use a Sharp Skewer or Meat Tenderizer to punch holes all over the skin. Rendering as much fat as possible gives a crisper skin. Lots of Goodies on a Pigs Head if you're not Squeamish.🐷 The Tamales...
  14. chef jimmyj

    Progress!

    Welcome from PA. Too Salty can be Soaked to get the desired result. Change the Water every few hours and Test Fry to know where you are at. If you got impatient and the meat is too Salty, you can add small amounts to Beans, Greens, Soups, anything where Bacon is an ingredient...JJ
  15. chef jimmyj

    Holding whole butts at 135*F overnight vs. refridgerating and reheating

    The recommended Holding Temp is 140°F. Yes, they will Dry out if not Foil Wrapped or in some other moisture tight container. Yes, like SV, the Collagen will continue to breakdown. If your finished product will be Pulled, no issue. If Pork Steak is desired, smoke to 135°F and Hold there for 30...
  16. chef jimmyj

    Anyone making homemade Pies for the Holidays ?

    Most likely Apple and Pumpkin. If Amanda gets ambitious, Bacon, Whiskey, Pecan Pie...JJ
  17. chef jimmyj

    Bacon Wrapped Cajun Breasts

    I'm not usually a fan of Chix Boob's but those look good and worth trying when Breasts go on sale... JJ
  18. chef jimmyj

    Demi glacé recipe needed and question

    I totally agree their Demi is high quality. $10 is a good price too. I went to their site. To purchase some. Was a little surprised by the $50 minimum order.🤪 Added a couple of Duck Foil Gras Pates and some Pancetta to make the minimum. The Overnight Cold Shipping was $39! At $10, I was all...
  19. chef jimmyj

    Demi glacé recipe needed and question

    Oops...Misunderstanding. Yes...You add Demi, as is, to Sauces, Gravy or Soups...JJ
  20. chef jimmyj

    Demi glacé recipe needed and question

    Buying Demi-glace, technically, Glace de Viande is expensive. Making it requires 20 pounds or more, of split Beef Leg Joint Bones and a 20Qt, plus, Stock Pot. The Bones and 5 pounds Mirepoix gets Browned in a 400° oven, added to the pot and simmered a minimum of 8-12 hours. You strain out the...
Great deal on LEM Grinders!
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