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Potato Salad???
I've never liked potato salad, and that's odd because I like potatoes most any way you can cook them, I even like cold bakers with mayo, but not potato salad. Its something about the normal cold diced cubes of spud that puts me off, and then I had one of those brain storms that seemed like it...- navionjim
- Post #25
- Forum: Side Items
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Eat More Pickled Eggs!
Teeotee, what I've been thinking is to combine all theses good thoughts and make the Scotch egg fatty someone posted on here a while back with the pickled eggs in the middle! Man I'm sure it would leave ya sleeping with your labs but wouldn't that look good sliced! Jimbo- navionjim
- Post #18
- Forum: Side Items
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Eat More Pickled Eggs!
I remember that from my years in Glamorgan South Wales those and Scotch eggs, they had the same effect there as here!- navionjim
- Post #10
- Forum: Side Items
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Paprika Subs???
Or maybe end up with pork Kim Chee....- navionjim
- Post #8
- Forum: Sauces, Rubs & Marinades
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Paprika Subs???
One thing might suck more Rich and thats getting it wrong! I smoked some St Louis spare ribs over the weekend and the bark and meat and doneness were just perfect! But when I was mixing up some of "Jeff's Rub" for them I must have added the bloody Cayenne Pepper at least twice because them...- navionjim
- Post #6
- Forum: Sauces, Rubs & Marinades
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Flaming Smoky Okie Brisket & Fatty.
Yep I know thats supposed to be the case but other than the first time I did it it has worked out to be more like 12 hours for me. I've certainly gone longer than necessary the last couple of time using this new smoker. The prime reason being that I like to sleep in after those late night smokes... -
Eat More Pickled Eggs!
Man Geek! I forgot to mention that the eggs are peeled before they go into the jar! Jimbo- navionjim
- Post #6
- Forum: Side Items
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Found a Free DuKane Grill!
Not to get to far afield from smoking meat, but a good grill is nice to have too. I was on mt way home yesterday and a neighbor was loading some bug things at the end of his driveway for the trash service to pick up. I noticed he had a two burner DuKane Grill next to the trash and he was looking...- navionjim
- Thread
- Replies: 10
- Forum: General Discussion
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Eat More Pickled Eggs!
OK Folks! I think it was Texas Hunter who started this, so when my wife leaves me for good I can thank him for it! I had to do some pickled eggs after seeing his post, this is what I came up with based on my past experience with pickling egg in the Pacific Northwest style, this time winging it...- navionjim
- Thread
- Replies: 31
- Forum: Side Items
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Todays Smoke - Smoked Tilapia
Man, I normally try eating anything thats served, and I used to eat Tilapia fried Tai style quite frequently. Then I saw that episode of "Dirty Jobs" where Mike was working at a K-zillion gallon Striped Bass and Tilapia "aqua-culture" farm someplace in Arizona. I just can't bring myself to... -
Reusing wood?
TH<: I just know I'm going to regret this, but I have to ask, what is a "Homer Bucket"? Jimbo- navionjim
- Post #9
- Forum: Woods for Smoking
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bacon trial run QVIEW
Howdy Erain, Not really, "horsing" just refers to the osmotic process that takes place in the structure of the meat, as the cure progresses the meat shrinks as the moisture is forced out out it by the curing salts. Whether its best to press the meat or not is open to debate. For certain items...- navionjim
- Post #15
- Forum: Hot Smoked Bacon
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Fire Brick
Hay Rich, I think I was married to that girl...- navionjim
- Post #13
- Forum: For New Members
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Easy way to clean grates
That brings up a funny memory from a few years ago, I used to have a real problem with salmon skin sticking to the racks when I was smoking a batch of salmon. I didn't want the skin anyway and it was easier to lift the meat off the skin leaving it stuck to the rack. I had all the racks leaning...- navionjim
- Post #16
- Forum: Grilling Tips
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bacon trial run QVIEW
Good Job Erain! That looks pretty much like the way I do it too. The drying in front of the fan trick can really shorten your smoking time too. I'm giving you point for your effort. Jimbo- navionjim
- Post #12
- Forum: Hot Smoked Bacon
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Flaming Smoky Okie Brisket & Fatty.
In response to all the above, please forgive my poor attempt at humor. I didn't really "throughly burn it up" P-Mike. The searing step only requires a few minutes over intense heat. After that the brisket goes into the smoke chamber and is smoked cooked just as it would be without the searing... -
Flaming Smoky Okie Brisket & Fatty.
Somehow I doubt that Cowgirl, from what I can tell you do everything well! -
Preserving jerky
Augggggg! Cacus! I had no Idea, I was born in Corvallis, grew up in Newport and lived in Portland for 17 years. I used to fish buoy 10 every year! God I wish I was still there! Jimbo- navionjim
- Post #43
- Forum: Making Jerky
