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  1. alblancher

    What's for dinner this Easter?

    Yea,  they have trained me to pay $1.00 - $1.25 a pound live which is still outrageous.   The oil spill/cold weather has screwed up the oysters ( $70.00 a sack)  and shrimp ( $6.00 - $7.00 a lb) so it looks like broiled cod loin or fried catfish poboys this year for Good Friday.   I get...
  2. alblancher

    What's for dinner this Easter?

    At RD $2.45 lb in the sack.   No crawfish for Good Friday this year.  At those prices the rich people can have them.
  3. alblancher

    Is this alright to do?

    I find that when making recipes like sausage with onions and peppers or making sausage for kraut I like to finish cooking the sausage with the rest of the dish.  When I do this the cured sausage, while in the smoker, never gets anywhere near 100 degrees.  It is cold smoked and then used in the...
  4. alblancher

    Who makes the "perfect" biscuit?

    This is an older thread but I'll take a stab at answering the last post because I do love biscuits!!  Biscuit dough is basically self rising flour, butter or fat and a bit of water or milk   If you don't add the butter when first forming the dough there won't be enough "stickyness"  to hold the...
  5. alblancher

    What's for dinner this Easter?

    HeHe The gate gets unlocked at noon!
  6. alblancher

    What's for dinner this Easter?

    We decided not to do a fancy sit down meal so I'm firing up the smoker and fryer! Fried Turkey Smoked Ham Spares ABTS Pork Shots Smoked Mac and Cheese Sweet Potato Casserole Strawberry Cake What's on your menu??
  7. alblancher

    Is this alright to do?

    The cure gives you that latitude.  I'm not sure how long you can warm smoke with Cure 1 but  5 hours should be fine.  I would thing a day or two would be stretching it.
  8. alblancher

    Is this alright to do?

    I do it all the time with cured sausage.  I cold smoke to get the smoke on the sausage, then freeze.  I label the package so I am sure to bring to correct IT when I use it. Curious to see what the experts say
  9. alblancher

    First Brisket ever!

    okie doke You may want to keep an eye on the smoker temp and see that those temps are accurate.    Good Luck,  glad it worked out for you but I'm surprised you called it bland with the rub you used.
  10. alblancher

    First Brisket ever!

    How did you get an IT of 189 if you are cooking at 180?  That thing sure ran up to 150 quick, any chance the thermos are bad?
  11. alblancher

    Smoker already going...What else to smoke? Qview

    Ok I'll bite  What's a spoon toast and a pitcher have to do with BBQ??
  12. alblancher

    Quick butt question on resting in a cooler

    Remember the temp will continue to rise once you put it in the ice chest.  If you are looking at a final temp of 205 you may want to pull it from the smoker a bit early.
  13. alblancher

    Quick butt question on resting in a cooler

    You should be fine, as a matter of fact you should be real fine!  Just keep it tightly wrapped in the foil and a few towels with the ice chest.
  14. alblancher

    Dry Pulled Pork

    I would add a bit of the finishing sauce to the pork in the crock pots.  Nobody doesn't like a touch of apple juice and splash of vinegar.  Why not have it several ways with finishing sauce, with bbq sauce etc.    I would think its going to dry out no matter what you do if you hold it that long...
  15. alblancher

    Question on smoking a whole chicken

    I normally open up the legs a bit,  cut the skin between the leg and the breast so the heat can get in a bit deeper.   If it's brined you should be ok at the higher temps on the breasts without drying out. You can always finish it off on the grill, I like how that crisps up the skin. Once...
  16. alblancher

    Smoking over an Open Pit

    I think the most important thing is indirect heat.  Wish I could help more but I've never cooked like that.  I do whole pigs one in a great while over an open fire but the pig is on a spit in front of the fire.  We use plywood to block the wind and channel or radiate the heat toward the pig
  17. alblancher

    Lighting charcoals with minimum amount of smoke

    That maybe why it's important to minimize the smoke ---  Ok to smoke with electric but no no on the open flame. I've never had a smoke problem when lighting charcoal with a standard chimney and the chimneys are large enough to get a sizable fire going.  I know your not charcoal lighter and...
  18. alblancher

    Cole slaw I was looking for a good cole slaw recipe

    I like BamaFan's cold slaw.  it's a bit different but I have started making it when ever I have people over. The slaw I make for myself is normally just shredded cabbage, mayo, vinegar, garlic powder, salt and pepper, maybe a touch of sugar depending on the mood I am in.  I let is marinate at...
  19. alblancher

    What is the difference?

    He had to be pulling your chain about that. 
  20. alblancher

    Food Safety Chit-Chat

    The op on the forum asked if he would get sick after frying venison that had been in the freezer too long in what turned out to be rancid peanut oil.   My reply was that he is probably ok but following safe food techniques are important   blah, blah, blah.   in response to my post I was...
Great deal on LEM Grinders!
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