Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. ironhorse07

    Test

    Nope...
  2. ironhorse07

    BACON (Extra Smoky)

    I would still make it if it cost more, it's like the difference between a garden tomato and a store bought tomato, no comparison.
  3. ironhorse07

    Some BBQ photo’s

  4. ironhorse07

    BACON (Extra Smoky)

    A little late to the party, just saw this. I wonder if at this point, with 2 out of 3 bags leaking, I think I would abandon the dry brine and move the bellies into an equilibrium wet brine like Pop's to finish.
  5. ironhorse07

    VacMaster VP112 Chamber Sealer

    Sure, rub it in :D
  6. ironhorse07

    Pepper infused vodka

    Going to try that bacon jalapeno. Didn't even think about using the sous vide, doh. I use this stuff for bloody marys, 1 1/2 ounce pepper vodka, 1 Tbsp Worcestershire, 1 tsp celery seed and tomato juice in a 16oz glass.
  7. ironhorse07

    Pepper infused vodka

    This is my second batch of this . Original recipe Ingredients 750 ml vodka 3 -4 jalapenos 3 -4 red chilies 3 -4 green chilies 3 -4 habaneros ( this is for the true hothead, adjust accordingly) 2 -3 tablespoons dried chipotle chiles ( I buy them in flakes like red chili flakes which can be...
  8. ironhorse07

    Strawberrycello

    Had to try this . Found a 750ml bottle of 190 proof grain alcohol. Added 2 pounds of strawberries. Since I used a half gallon jar I went about 3 hours in the sous vide. Added the simple syrup and pressed the strawberries overnight like foam suggested. That gave about 1/3 cup more juice...
  9. ironhorse07

    VacMaster VP112 Chamber Sealer

    I would be all over this if I was a couple thousand miles closer...
  10. ironhorse07

    Shrimpers!!

  11. ironhorse07

    Strawberrycello

    I'm in!
  12. ironhorse07

    Using Aluminum Pan for drippings

    I wash them out and reuse them. But, hold the reused ones up to the light and check for holes (learnt that the hard way).
  13. ironhorse07

    Mustard Substitute

    I just use canola oil.
  14. ironhorse07

    Why don’t bbq restaurants wrap?

    When you go through 100+ racks a day there is no time to wrap (or peel for that matter), plus they have the luxury of an Alto Shaam or similar humidity controlled holding cabinet.
  15. ironhorse07

    DYI Pellet mill....

    Depends on the leaves:D
  16. ironhorse07

    My Traeger Mods...So Far

    That rack was an old Traeger front shelf, pre-folding shelf, that hung on the front of the grill. I had replaced it with the folding shelf, cut the mounting brackets off. mounted a couple pieces of angle iron inside the grill, done. The way I have it if you are not careful the shelf will slide...
  17. ironhorse07

    My Traeger Mods...So Far

    The gasket is just a flat wood stove gasket. It is about 3/4 in wide and 1/4 in thick, it is more than is needed but I just got it at the local Ace hardware and that was what they had. Just glued it on with red (high temp) RTV, cleaned the gasket area real good with a degreaser (believe I used...
  18. ironhorse07

    Black Indian Mustard ~ Foamheart

    Lol, I am having that same problem trying to get another batch made.
  19. ironhorse07

    Black Indian Mustard ~ Foamheart

    Yes, the longer it sits the better it gets. I give it a shake every day.
  20. ironhorse07

    Black Indian Mustard ~ Foamheart

    Mixed up a batch of this, first overnight in the fridge and it is still pretty watery, how long will it take to tighten up?
Great deal on LEM Grinders!
Top Bottom
Back
Clicky