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  1. bregent

    Couple of Bacon Questions

    If you are going to be making bacon, do yourself a favor and spend $10 on a gram scale. Much better to measure out ingredients by weight rather than volume, Also, I don't use any water with my dry rub bacon cure. Enough moisture is drawn out of the belly to dissolve the salts and cure.
  2. bregent

    Probably been beat to death already but Silverbac or Daniel Boone?

    How is that different from every other pellet grill that uses a auger tube/burn pot system? They all create positive pressure in the auger, don't they? The exceptions are the grills that use pellet chute/drop systems. These are safer because you won't get burnback if the fans stops for any...
  3. bregent

    Texas Storm been hard

    As I understand it, wind generators are only responsible for 13% of the outage. The bulk are from other energy sources. Sorry for all of you who are suffering right now - Hang in there!
  4. bregent

    Need help deciding on a new smoker

    I've heard that as well, and it seems unnecessary. From what I've heard from this and other forums, the products and customer service are both excellent. I don't know why they feel the need to scrub the small number of negative reviews and make it appear they have 100% satisfaction rate.
  5. bregent

    Need help deciding on a new smoker

    If you want a great smoker that has a great wood fired char griller, check out the Cookshack PG500.
  6. bregent

    Tasty Chicago Pizza FAIL!!!

    And for reference, for a 14" pie I use: 21 oz sliced mozzarella 1 lb Italian Sausage 1 28oz can crushed tomatoes, drained (I use the juice for Bloody Mary's!) 1/2 grated parmesan Reggiano 1/2 pack pepperoni
  7. bregent

    Tasty Chicago Pizza FAIL!!!

    Yeow! is that the pan you used for this? A 20 inch pan is huge - more than twice the area of the 14" pan I use. I would suggest starting off with something smaller if you try again. More than 14" will be difficult to handle. Here's the one I use: Amazon.com: Chicago Metallic Deep Dish Pizza...
  8. bregent

    Tasty Chicago Pizza FAIL!!!

    Don't give up so quick. Most of the issues have already been covered but I'll mention some again. The dough for deep dish is MUCH different than for other styles. It is more like a biscuit so don't use any high gluten flour. It also has lots of oil. No need to par bake and only use a small...
  9. bregent

    Food saver mason jar attachement worth it?

    I don't use it for pickling, but do use it for other things like storing dehydrated foods.
  10. bregent

    Wing question

    If you're deep frying, then yes. But I think most of the folks that use baking powder are dry cooking them. Baking powder raises the pH which helps the skin brown and crisp up.
  11. bregent

    Sous Vide Pork Loin Roast Experiment - Results were so-so

    That looks like it's from the sirloin end, which is very lean. I like to use that for Canadian bacon, or for slicing and pounding for schnitzel. For roasting or SV, try to get something from the blade end of the roast which has more fat and flavor.
  12. bregent

    Need Someone who has made the Spicy creamy slaw from the book Smoking Meat

    Probably a typo. I love cumin but can't imagine using 2 tbls in a slaw recipe unless it was for one using 3-5 heads of cabbage!
  13. bregent

    EQ spice question

    The recipe you posted looks reasonable as far as quantities go, but I would make a few suggestions. First, I would forego using maple syrup. It tends to burn when you cook the bacon and adds little flavor. If you want maple flavor, use maple sugar. Otherwise, just use more brown or white sugar...
  14. bregent

    I need advise on belly curing and making my own cure

    2lbs of sugar cure does sound excessive. If you want to stick with a wet brine, try Pop's : https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/ It's probably the most popular wet brine used on this site. I always use a dry brine. You can use a cure calculator to...
  15. bregent

    I need a basic Bacon Cure recipe

    I think for many folks, it's because they don't have access to a cold smoker.
  16. bregent

    Asiaga everything bread

    For a proofing box, I use an old heating pad in a beverage cooler, and a $15 temp controller.
  17. bregent

    Rustic Sourdough Rye

    Sourdough Rye/Semonlia. Based on King Arthur recipe, but I used SD instead of yeast.
  18. bregent

    1st time smoking cheese

    Yep. That's a huge help. Also, a mailbox mod or similar will also help by cleaning the smoke, increase the draft for better airflow and decreases the chamber temp. Before making those changes, I had to wait 2-3 weeks before the cheese was edible. Now, it's ready the next day.
  19. bregent

    Will Spare Ribs Ever Be The Same Again?

    For me, it's mostly miss. I've been seeing the same thing around here for the past few years and it's frustrating. Last time I bought full spares to avoid the problem. There have been several posts about the problem...
  20. bregent

    Sourdough Starter Feeding

    Another jar? Not sure what you mean. I have only 1 jar of starter that I keep. It's a small 8oz jar that typically lasts 3 months and I make bread from it weekly.
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