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  1. chef jimmyj

    The Weekend was a Disaster !! (AKA--Missing Bear)

    Really sucks that you Prepared for such an event and your Backup systems fail. Glad to hear all is back to normal...JJ
  2. chef jimmyj

    Feijoada time!

    That. Looks Amazing! I have eaten or made Feijoada several times. Note: If you thicken with Corn Starch and Freeze leftovers, the Feijoada will be watery when you defrost it...JJ
  3. chef jimmyj

    Bacon!

    Looks great. Nice color...JJ
  4. chef jimmyj

    My turn for a pot of beans

    Nice job! I like Beans in anything. But I'm the only one. My Wife will eat Boston style Baked Bean but that's it. No such thing as Country Ham in my area...JJ
  5. chef jimmyj

    Chop Sticks

    Never used them for cooking, but I learned from a young age. Was quite good with Chopsticks when I was younger. I got Carpal Tunnel related numbness in my Thumb, Index and Middle Fingers these last 20 years, making using Chopsticks, or handling small Hardware, impossible. As is acceptable in...
  6. chef jimmyj

    pork and beans

    I like Ham Hocks in Collard or Mixed Greens. I simmer the Hocks with Onions and Garlic for a hour before adding the Greens, then let the whole deal Simmer an hour or two longer. The meat falls off the bones and the Skin, melts in your mouth. They're not gross or any work at all...JJ
  7. chef jimmyj

    pork and beans

    With Pork Tenderloins, you definitely don't want to go much above 140°F for them to be the best they can be. For the Beans, plenty of Bacon is a good thing. You got any Leftover Smoked Goodies hiding in the Freezer? Pulled Pork, Brisket, Smoked Sausage, them Lil Smokies, even good quality Hot...
  8. chef jimmyj

    pork and beans

    Pork Loin gets dry and stringy cooked much above 165°F. I would smoke the pork to 140°F with a rest, then slice or Cube it. Add the Pork to the Bean's at the table. Below is a tasty recipe I have used. Just sub 3 Cans drained and rinsed Pinto Beans for the dry beans...JJ Note: The recipe calls...
  9. chef jimmyj

    Pork Steaks

    The original recipe uses 2-1/2 qt of Red Wine to fit a 1 gallon pitcher, with the other ingredients except the fruit. At the time I was using, Riunite Lambrusco, it came in 3 Liter Bottles, works great. The Red Wine I have been using more recently is a great tasting blend called...Delicious Red...
  10. chef jimmyj

    Tri-Tip with Melting Potatoes.

    Nice looking Beef but the Taters have my attention...JJ
  11. chef jimmyj

    Pork Steaks

    Looks like a great meal. If you're a Sangria fan, you should try the recipe below. You can make a full batch and add Fruit to your glass, um...Jar.😋...JJ Smokin' Great SANGRIA! In a Pitcher large enough to hold a Gallon plus Fruit, combine... 1C Brandy or more...cheapo E&J, Christian Bros. 1C...
  12. chef jimmyj

    Weekend smoke

    All looks good to me...JJ
  13. chef jimmyj

    Italian Beef n Fries — Family Favorite

    Well that's easy enough to make any time. Nice job..JJ
  14. chef jimmyj

    Shotgun Shells

    They look amazing. I just finished eating the last of 30 whole pepper ABT's, so now I need some other Snack Food...JJ
  15. chef jimmyj

    Help Please I think I screwed up!

    That looks tasty. Did you put anything on the outside?...JJ
  16. chef jimmyj

    Smoked Cream Cheese v2.0

    Looks worthwhile and tasty. Now if I only could get a good Bagel here, I'd be set! For some things, ethnic diversity in Restaurants and Bagels, I do miss living in NJ. Nicely done....JJ
  17. chef jimmyj

    Temperature control on Masterbuilt smoker.

    Did it go to 92°C and stay there, or was that the high end of a Temp Swing? +/-10°C (20°F) Swings are normal for the MES smokers with that older style controller. It is also not unusual for a separate Thermometer to read a 10°+ difference in temp at the meat grate compared to what the MES...
  18. chef jimmyj

    Freebie!

    😂 If I put 50 posts...HERE...There will be no room for guys to enter!😜 I know what you meant but it struck me funny. I too have a 4 probe Inkbird that gets frequently used, inside and out. I hope a Newbie sees this generous offer...JJ
  19. chef jimmyj

    K-Rigg pressure smoker, thoughts?

    You are correct Sir. If there was No significant additional smoke flavor accumulating beyond the first 20 minutes...Every recipe or set of Smoking Instructions would read..." Smoke meat at 225°F for 20 minutes and finish the cook, to the desired IT, in your Oven. 😁" Somebody should let Mr...
  20. chef jimmyj

    Meal recipes for canned meats

    Best Venison meal I've had... Canned Venison Lasagna! Add 2 quart of Venison to 1 to 2 quart of your favorite Tomato Sauce and layer with noodles and cheese 🧀...JJ
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