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  1. chef jimmyj

    Haluska

    LEFTOVERS GET PITCHED!?🤯 NEVER! Drain leftover Boiled Supper, very well, and store in the refer. When ready, Fry in Butter, like Hash, until hot, and the desired color brown. We pull what's needed, about 2/3, and place on a deep platter or Spaghetti Bowl, meat sliced on a separate platter...
  2. chef jimmyj

    All wet but dried out.

    Any meat, Brisket, Butts, Birds, will release some juice as it sits and cools. But, Dry is another issue, Restaurants hold paper wrapped Briskets for many Hours and the meat is still juicy. As these learned fellows above have pointed out, Probe Tender, temp around 205° for guys that like...
  3. chef jimmyj

    Chuck Eye Steaks

    Nice! I especially like the Liquid Dessert.😁 I'll choose a good Port over Cake anytime.🤗 Now, a good Pie, Pecan, Apple with Cheddar Cheese, Lemon Meringue or Shoo-Fly? I need to take pause in that situation.🤩...JJ
  4. chef jimmyj

    Old Smoker

    Note: Check out the Handles on the side! That is set up to Flip a double Grate and whatever is sandwiched in between. GREAT DESIGN, for whole hog or chicken halves.👍...JJ
  5. chef jimmyj

    Old Smoker

    I agree, likely homemade. They are great for Whole Hog or cooking A LOT of BBQ Chicken. They do make a pretty good Indirect Heat Smoker. Temp can be difficult to control, depending on fresh air vent placement, if any...JJ
  6. chef jimmyj

    Dinos in the Ninja

    Looks good and that Air Fryer does a nice job. I would need to find one that cook's 10-15 Bones at a time.😁...JJ
  7. chef jimmyj

    Haluska

    Oil is tasteless. Butter, my fav, or Bacon Grease are classic for best flavor. Fry, med/high, until golden brown, soft and tasting slightly sweet from natural caramelized sugars. I cook a Lrg Sweet Onion and about 2 pounds of Chopped Cabbage ( small head), with 1 stick of Butter, for each Pound...
  8. chef jimmyj

    Turkey - Butter Replacement

    Good old American, darling of the Competition Q Circuit... SQUEEZE PARKAY! Another option, Butter Flavored Oils...JJ
  9. chef jimmyj

    Turkey Skin

    Smoking at 325°F should give crisp skin, no temp change needed. However, that skin Must be as Dry as possible to start. Brine, Inject, whatever, on Monday/Tuesday, then Refer the bird, Uncovered and on a rack, until Thursday...JJ
  10. chef jimmyj

    A Day Late?

    Some of the best yet! The kid on the Big Wheel with a gun. That was my old neighborhood. Additionally on any Fall afternoon or weekend, you could see a couple of 15 year olds, walking through the neighborhood with Shot Guns. If anyone said Anything, it was, " Good luck Hunting..."...JJ
  11. chef jimmyj

    Mix Venison with Beef?

    No Safety issue if the Venison was properly handled before it was frozen. Nothing will Fix bad tasting meat. Only good for Dogs and Chickens...JJ
  12. chef jimmyj

    Tried the beans today w/ ribs.

    Nice looking plate... JJ
  13. chef jimmyj

    Brunswick IPA Stew “Go” with Long Build

    LOL... That's part of the process. My three started learning to mix Handmade Pasta from 5 years old. Flour head to toe and wall to wall in the kitchen. 25 years later they make great pasta and a number of sauces and work cleanly...JJ
  14. chef jimmyj

    Haluska

    We do that here too. The kids call any meat, Corned Beef, Ham, Pork Goodie or Kielbasa, simmered with Cabbage, Potatoes, Carrots, Onions and Celery, a Boiled Supper. I cook 5 pounds of Potatoes and a large Cabbage, so we deliberately have left overs to Pan Fry Crisp, a couple days later. Bev...
  15. chef jimmyj

    Haluska

    Sounds like Lazanki... Kluski or Medium Egg Noodles with fried Cabbage, Sauerkraut, Mushrooms, Marjoram, Caraway and other herbs/spices. Sometimes Meat, ground Beef Pork or Kielbasa is added...JJ
  16. chef jimmyj

    Haluska

    LOVE HALUSKI! Like X-ray talked about, for Polish kids, HALUSKI is Grandma Food that makes you feel Loved! My Polish Wife had HALUSKI growing up too and she requests I make it at least once a month. The version I grew up on is a little different. No Bacon, the Cabbage and Onions are fried in...
  17. chef jimmyj

    Seared And Smothered Rib Eye (Pics)

    Interesting combination of flavors, with the Asparagus. Sounds and looks great. Can't help but think some Diced Peppers and that would be a $50 Cheese Steak in any Fine Dining Establishment!...JJ
  18. chef jimmyj

    Brunswick IPA Stew “Go” with Long Build

    The food all looks great. I thought your new Power Shredder was the short, handsome, Blonde Fellow! Some cheapo Winter Knit Gloves, covered with some X-Small Nitrile Gloves and my little ones would tear up an 8 pound Butt in short order!...JJ
  19. chef jimmyj

    Turkey - Butter Replacement

    Do you Spatchcock by any chance? I Part my Turkey out. Breast and Leg Quarters. The Spine, Wings and Giblets, get Roasted with Veg, 400°F for an hour, then made into Stock for Gravy and Dressing. I skim off the Fat and a couple cups of Stock. That gets seasoned well with Salt and a bit of Sugar...
  20. chef jimmyj

    Chili-Lime and Teriyaki Beef Jerky

    Looks good. Been awhile since I made Jerky. Got to watch for Beef Round sales...JJ
Great deal on LEM Grinders!
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