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Calabrian Soppressata
Looks great. How long in the drying chamber to hit your target? A couple months? -
Looking at Ford 150's
Can't help you with an F150, but if you're looking for something truly unique this low mileage modified 2016 F450 offers a solution to your towing requirements, and a whole lot more. Better hurry though. It's on an auction which ends today (2/25) so don't delay.- dls1
- Post #24
- Forum: Blowing Smoke Around the Smoker.
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A Grilled Chuck Roast, by RS
Another great job RS, and your voodoo looks spot on. -
Eggs Trader Joe's
You're kind of going in the right direction, but the facts you stated are off quite a bit. Aldi's origins go back to the early 1900s when a certain Mrs. Albrecht founded a small local store in Essen, Germany. Following WW II, her sons, Karl and Theo took over the store, changed the...- dls1
- Post #17
- Forum: Blowing Smoke Around the Smoker.
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Eggs Trader Joe's
That's a common misconception, but Aldi, as we know it in the US, and Trader Joe’s are independently owned and operated companies with no joint relationship. That said, there is a distant connection of certain descendant members of the family of Aldi's founder.- dls1
- Post #11
- Forum: Blowing Smoke Around the Smoker.
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Sous Vide Steak
Thanks, Jim Yea, it's a great car and I love it as well. It's a 2018 model that I got the same year as a CPO with around 3,500 miles. Outstanding performance and it drives like it's on rails. I've never had an issue with it but I'm starting o sniff around for a replacement since the warranty...- dls1
- Post #12
- Forum: For New Members
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Sous Vide Steak
I've cooked many steaks, chops, and even roasts sous vide from the frozen state without any issues. As a rule of thumb, I simply add 25% to the projected cook time had the item being cooked been thawed. You didn't mention the thickness or type of steak you cooked, but, for example, had it been...- dls1
- Post #10
- Forum: For New Members
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Porkapalooza Indian Style
Outstanding! Very nice job with the cook, and a great presentation, as well. We love Indian food at our house, and prepare it several times a month. The last time I did Vindaloo was around 3 weeks ago and it was prepared in a manner similar to yours with one exception. I was in a ethnic meat... -
Calabrian Soppressata
Looks great. I was wondering if you were going to press them and I see you are. Nice job, and I'm looking forward to seeing how you progress. -
A Grilled Chuck Roast, by RS
Beautiful looking roast, RS. Perfectly cooked. Nice job. -
Dukes Mayo
Yep - Kraft invented Miracle Whip in the early 1930s during the Great Depression as a cheap alternative for mayonnaise for the folks who could no longer afford it. The Depression "officially" ended in the late 1930s, but the beat lives on for many.- dls1
- Post #66
- Forum: Sauces, Rubs & Marinades
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Dukes Mayo
Yes, there is a limited risk in using raw eggs in any preparation. As I recall, the FDA has stated that may exist in 1 of 20,000 eggs, but nobody wants to be the person that gets that 1 bad egg. The citric acid in lemon juice, or acetic acid in vinegar, negates that risk significantly, and salt...- dls1
- Post #57
- Forum: Sauces, Rubs & Marinades
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Steak sauce
I'm firmly in the no sauce group when it comes to a good steak. If anything, I occasionally add some demi glace or a compound butter when the steaks are finished. Many years ago a friend helped me with a pretty arduous moving task. When we finished I offered him some cash, but he refused. So, I...- dls1
- Post #36
- Forum: Blowing Smoke Around the Smoker.
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Dukes Mayo
Like others, I've lived in Hellman's land most of my life, but tried Duke's once and didn't care for it, though I don't recall it tasting like dirt. Looking at the ingredient list, it may have been the soybean oil, cider vinegar, oleoresin paprika, and other natural flavors, whatever they are...- dls1
- Post #30
- Forum: Sauces, Rubs & Marinades
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Boneless Berkshire Fresh Ham
Looks great, RS and sounds like you pretty much got the flavor profile you were looking for. How long did you let the ham "rest" after cooking, Also, did you check the IT after the rest, and if so, what was the temp? Nice job. -
Boneless Berkshire Fresh Ham
I think 145 us a good idea. In a earlier post I said I did a fresh ham at155 that came out well, but that was quite some time ago. Thinking about that afterwards, if I were doing one today, I'd go with 145. You're going to hjave some carry over while it's resting after the cook that may take... -
SV Elk & Balsamic Blueberry Sauce
Jed - Sorry for the delay in responding but it's been a hectic week. I'll post the elk cook when it's done, but I'm not sure when that will be. In addition to my wife and I it would include our daughter and her fiance and, hopefully, the friend who gave me the elk and his wife. Today, our... -
Oklahoma Onion (Smash) Burgers on Homemade Butter Buns @ the Firehouse
Great looking burgers, Keith. Very nice job, and those buns look marvelous. Personally, I'm not much of a fan of smash burgers, but an Oklahoma onion burger would be the exception. Your thread reminds me of a time many years ago when I was in Oklahoma City evaluating a company a client of mine...- dls1
- Post #25
- Forum: All Things Sandwich
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Boneless Berkshire Fresh Ham
That's a beautiful ham you've got there RS. I envy you. I haven't cooked a fresh ham in a long time, but when I've done so, I've cooked them to 155F. At that point, I wrap them in a double layer of HD foil followed by a heavy towel then into a warm cooler for a couple hours. Remove, slice and...
