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. justpassingthru

    Merry Christmas to our newest OTBS Members

    What can I say???  I'm overwhelmed, ...I get such joy from seeing all of your Q, the great recipes and all of the friends I have made here. Thank you for the honor, ...I will serve with the dignity the position demands. A heart felt THANK YOU!!! Merry Christmas to all, Gene
  2. justpassingthru

    Dry-Aged Sirloin Roast w/ help from Chef JimmyJ

    Nepas, thanks for the compliment and yes JJ's help was outstanding, just like yours always is. Dtcunni, Thank you. Jimmy J, yes you did help, a lot, thank you. Moikel, thanks for the compliment and yes the Kiwi beef is excellent, I wouldn't  know about the wine 'cause the only wine in FRENCH...
  3. justpassingthru

    My first home made mozzarella. Inspired by SmokinAl and Da Mrs with Q-View

    Hey teez, Ya did good, nice looking Mozz. After I read Al's thread I ordered the citric acid and rennet, now I just have to wait a month for it to get here.  LOL Al, thanks for the tip, we don't have cheese cloth, but I already have a SS strainer. Gene
  4. justpassingthru

    does this site seem slow to you?

    Yep, real slow, I just bought a new router, had my computer tech do what Al said he did, cleaned out everything and all of the unwanted stuff in the registries and sad but true, as much as I enjoy this site, it is still the slowest one I visit. Which means I don't respond to as many threads I...
  5. justpassingthru

    Ranch Chicken pasta sald

    Sounds good Chris, I'll give it a try, but I'll cook the chicken on the WSM. Gene
  6. justpassingthru

    Dry-Aged Sirloin Roast w/ help from Chef JimmyJ

    jno, thanks, you need to try one, I'm sorry I waited so long. BC, sorry 'bout that, ...if it's for Christmas I hope it's in the fridge now, not much time left. Scott, thanks for the compliment, and no I didn't need to scrape it, the out side was dry, but after it was cooked I didn't notice...
  7. justpassingthru

    Dry-Aged Sirloin Roast w/ help from Chef JimmyJ

    Merv, thanks, you too are one of many that have taught me so much. Dan, thank you, I'm sorry I waited so long. Shooter, thanks, ...or with your recipes either. todd, thanks, sorry only the four legged variety here. teez, thanks, try it, you won't be sorry. Ahron, thank you my down under...
  8. justpassingthru

    Here is my Merry Christmas from the Wife Unit

    When I read this at first I wanted to say good deal, then when I finished reading your thread I am hoping customer services will come through for ya. However, if I remember correctly, way back when I was in High School the higher the elevation the lower the boiling point, for your water to boil...
  9. justpassingthru

    Check this out!

    Hey Al, Nice mod you have there,and the ribs........, I'm envious! Isn't it nice to not have to buy a Christmas tree and decorate it, ...and we can eat the decorations, oranges, mangoes, papayas.  Gene
  10. justpassingthru

    Dry-Aged Sirloin Roast w/ help from Chef JimmyJ

    I agree Al, posting this has me wanting to take some out of the freezer for tonight, thanks. Thanks, Dave. Sprky, thanks and welcome to the addiction, ...you can cut that list in half with two smokers, in thirds with three, I have two smokers and a grill, .......and three refrigerators...
  11. justpassingthru

    The dressings that go with meat.

    We serve with a Blue Cheese sauce, it has a "bite," but is not hot. Gene
  12. justpassingthru

    The Chicken and the Egg or To Brine or Not to Brine? Q-View

    Your chicken looks good and I do love me some chicken pot pie, I'm like the rest, after I brinned the first one I was hooked,  I always brine, they are so juicy. Heh, heh, I tried the smoked egg thing, same results,  for a year after I tried it if Mrs JPT was with me in the store and we walked...
  13. justpassingthru

    Dry-Aged Sirloin Roast w/ help from Chef JimmyJ

    Thanks Joe, I aged it for 3 1/2 days, put it in the fridge Tuesday night and smoked it Saturday morning, Mrs JPT was dubious about eating meat left in the fridge, so that is why the short dry-aging time, next one I'll leave longer and see how it tastes, with just that short amount of time the...
  14. justpassingthru

    Test your Knowledge...........What is it?

    Yep, aebleskivers pan, my grandmother came to America with her family in 1898 from Denmark on a steamer, I remember her and her sister making those in the early 50's in a big black wood fired stove and oven called "Big Bertha." Man, the food that came off of "Big Bertha" was fantastic, thanks...
  15. justpassingthru

    Dry-Aged Sirloin Roast w/ help from Chef JimmyJ

    I'm just getting around to posting this smoke from the first of November, dry-aging and making the jus were a first for me, ...we have the benefit of learning from some great chefs and cooks here at SMF so I must give credit where it is do to Chef JimmyJ for walking me through it, with all the...
  16. justpassingthru

    Is it an aquired taste?

    Hey Pellet, I can't add much to what has already been said, I was the same way, didn't like lamb/mutton, then one day I smoked one just to see if I could, I gave it away, but asked my bride to cut off a small piece, ..we were sorry we had given it away, if was fantastic, what I have learned...
  17. justpassingthru

    Smoked Lagoon Fish Fattie - thanks teeznuts

    Thanks Smoke, It's only Paradise for the tourists, ...we the locals work 24/7 to make it Paradise for them.  LOL I can't tell ya what guava is like other than it gives a light flavor because I started smoking here and never tried the wood you have in the States, however, ...some well placed Q...
  18. justpassingthru

    Smoked Lagoon Fish Fattie - thanks teeznuts

    Man it feels good, I'm on vacation!!! seems like since April I've been busier than a tuba player 3 bars behind, but now, next week is mine! Again, thank you all for the kind replies, Gene
  19. justpassingthru

    Smoked Lagoon Fish Fattie - thanks teeznuts

    Thank you all for the kind words. Gene
  20. justpassingthru

    Smoked Lagoon Fish Fattie - thanks teeznuts

    Hey gang, it's been a while! Teeznuts posted a salmon fattie a whle back so I thought I would try one with the ground lagoon fish they sell here, I wasn't able to take pics of the actual grinding process, but he uses a meat grinder that is older that anyone here. Here's the ground fish, they...
Top Bottom
Back
Clicky