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  1. chef jimmyj

    Turkey Availability!

    Not seeing any shortages locally, but no great deals either...JJ
  2. chef jimmyj

    Has this happened to anyone?

    That Sucks! What brand of Pellets keeps burning up?...JJ
  3. chef jimmyj

    Smoking a pre-smoked spiral-cut ham

    Spritzing with Apple Cider helps to keep them moist. 99% of the time, a Boneless Ham is what we make. Easy to prepare, in many ways, always juicy heated to 140-145°F and no bone to store and mess with...JJ
  4. chef jimmyj

    Corned beef brisket in smoker???

    Here is a Corned Point I made into Pastrami. Really good...JJ https://www.smokingmeatforums.com/threads/corned-point-to-pastrami.121220/
  5. chef jimmyj

    POZOLE ROJO de POLLO

    Thank you, everyone, for your compliments and support. The Pozole is something we make only a couple times a year, so it is a treat...JJ
  6. chef jimmyj

    POZOLE ROJO de POLLO

    Thanks for the kind words. When cooked down the second time to get all the Veg and Corn tender. The Soup thickens a bit and gets, " Stick With You Hearty. "...JJ
  7. chef jimmyj

    Pellet vs conventional

    I don't have a Camp Chef so that I can't help with. Other members will be more helpful...JJ
  8. chef jimmyj

    Trick to adding olives to sourdough - rinse and dry them first

    That sure is a Pretty Loaf. I used to get some great Olive Bread from a tiny bakery run by an old Italian woman. She didn't bake a lot so if there were loaves in the Window, you had better get a loaf or two while you could. She made killer Pepperoni Bread too...JJ
  9. chef jimmyj

    Pellet vs conventional

    Pull Clean off the Stuffing Horn? Have you tried a smaller horn or next size up casing?...JJ
  10. chef jimmyj

    POZOLE ROJO de POLLO

    Thanks guys. The Pozole was really good. My Daughter Amanda and her friend, who never had this, ate so much they were moaning about how they ate Way Too Much. Then they passed out in Food Comas!😂 @SecondHandSmoker I've only made the soup with Fresh Pork. However, I see no reason adding Smoked...
  11. chef jimmyj

    For Thursday

    The Hearing Test... I'm 90% Deaf in my left ear. Considering it's the side my Wife sits on, I don't catch half the stuff she is saying. Sometimes it comes back and Bites me in the A$$!...JJ🤪
  12. chef jimmyj

    SV ribeye

    Perfection! No further comment needed. Ok, the Broccoli is screaming for a Cheese Sauce, but Really that's all I have to say...JJ😁
  13. chef jimmyj

    Covered Stuffed Loin Chops with Honey Glazed Carrots ( lots of photos )

    The plate looks good to me! I Love Glazed Carrots. I simmer in water with some Chix Base until Al Dente. Then they go in a pan with Butter and a 1/2 cup or so, Maple Syrup... JJ
  14. chef jimmyj

    What to do with Eye Round Roast

    Slicing Super Thin is the key to tenderness with any cut from the Round. Any of the previous suggestions will give a Tasty result...JJ
  15. chef jimmyj

    Oct Throwdown Voting Thread (Edited and Voting reset)

    Nice job everyone! Tough to choose when they all look good...JJ
  16. chef jimmyj

    POZOLE ROJO de POLLO

    Thanks. It came out great. Slightly thickened from the long simmer with the Pozole. And a Warming Heat from the Chiles. Bev don't do Spicy and she thought it was the perfect amount of Friendly Heat...JJ
  17. chef jimmyj

    POZOLE ROJO de POLLO

    Just the picture of the finished soup, garnished with Cabbage and Cilantro, along with the recipe. Short and Sweet...JJ Pozole Rojo Stock/Broth 3-4Lbs Chicken on the Bone or 3-4Lbs Pork Country Style Ribs, plus 2 pounds, total, Trotters and/or Fresh Hocks. These are Optional but add a Rich...
    • chef jimmyj
    • Thread
    • chicken pozole posole pozole rojo
    • Replies: 28
    • Forum: Poultry
  18. chef jimmyj

    Unstuffed Peppers (Been a Long Time)

    This looks good. Never been a fan of Stuffed Peppers but I do a similar twist for Inside Out Stuffed Cabbage. Fast and tastes the same...JJ
  19. chef jimmyj

    First double smoked ham

    Love those Cook's Hams. Sorry to hear of your trouble's. I too was planning a Cream Cheese, Cheddar and Sausage Blend for Shotgun Shells. The mix worked great in ABT'S. Not so confident now...JJ
  20. chef jimmyj

    Boneless turkey breast rub recommendations

    I use this on Poultry... JJ Mild but WildTurkey Rub 1/4C Raw Sugar NOTE: Omit if smoking above 300°F! May burn. 2T Paprika (I use Smoked if I'm just Grilling) 1T Gran. Garlic 1T Gran. Onion 2tsp Bell's Poultry Seasoning or other 1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground) 1tsp...
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