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How's this roux look?
What i cook is a jambalaya that is like you had away from the city, it is one where the individual games of rice separate when done right. I have never heard of a roux being used but i will talk to some of my mentors and see what part of the state does this. Lots of local variations in south...- eman
- Post #14
- Forum: General Cast Iron Information
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How's this roux look?
Looks like a roux to me? first thing any roux i have made is equal parts fat and flour, 1 to 1 if you cook a roux to the color you have and then toss in a few handfuls of veggie mix . aka the trinity. onions bell pepper and celery. the veggies will caramelize and the roux will darken a...- eman
- Post #7
- Forum: General Cast Iron Information
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Anyone making pepper jelly?
I use all fresh scrapped and seeded jalapenos in my jelly 3lbs per batch. no bells and no hots. great flavor and almost no heat. I tried to freeze in 3 lb bags for future use and the ice in the peppers made the batch runny. Not a bad thing as i use it for glaze on hams and pork roast.. -
40" Gen 2 MES, Stopped Working
Masterbuilt uses a 14 gauge wire and aluminum connectors on the mes. Every one i have owned i have had to fix a burned connection at the heating element. i repair all of them with 12 gauge High temp wire and stainless steel connectors. If you have to open the unit up to replace one wire go...- eman
- Post #5
- Forum: Electric Smokers
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Boiling my turkey carcass for stock. Anyone else do this?
i always save the neck and giblets and boil down w/ the carcass for stock .then use left over meat to make turkey an sausage gumbo.- eman
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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New Smoker
Here is my no salt rub. very good on pork and chicken. Beef i just use garlic powder ,onion powder fresh ground black pepper and some fresh rosemary. first instead of plain yellow mustard . i mix 1 cup yellow mustard 1/2 cup molasses 1 tbsp liquid crab boil Brush this liberally on your... -
Slow Roasting a Turkey.. Food Safety.... HACCP test study...
JJ i was just answering another post about smoking a turducken. All of the shops that make the turducken down here have labels on the product that do not recommend low and slow smoking as the internal birds take to long to reach a safe temp? i can see the point as you have 3 different birds...- eman
- Post #15
- Forum: Food Safety
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Smoking a Turducken on a Trager Grill
Sorry i didn't see this in time , The folks that make the Turduckens down here have labels on the package telling folks that they do not recommend low and slow smoking for their products. There are to many layers of meat and the inside layers may stay in the danger zone way to long to be safe.- eman
- Post #2
- Forum: For New Members
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Been reading just joining
Welcome to SMF! The butts and loins are large hunks of meat that you smoke till done. Just like a brisket. They are more forgiving than ribs or chicken where it doesn't take long to go from done to over cooked. i have used the MES since they came out with the first MES 40 ' and i have found... -
New Member from Alvin, TX (Houston Metro Area)
Welcome to SMF and Thanks for your service !! Never heard nof the brnd of smoker that you ordered ,but i know there are some fine pit builders in texas. -
Newbie Question - Singe hair hog vs scald and scrape
we have done from piglets to 250 lb sows . . never did the cold water part . like others we have an old cast iron bath tub that we use. get a couple of burners going w/ big pots to heat water. you will need 2 - 3 people minimum to do it right and easily. we use old butcher knives that are fairly...- eman
- Post #8
- Forum: General Discussion
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Greetings from MA
Welcome to SMF! Interesting looking science experiment right there. Are you wanting a dry aging chamber or just curing ? Curing can be done in a refrigerator, Aging needs controlled temps and humidity. Either way if you go on the site and scroll down in the forums all the info you need is... -
Bubba Grills with Rib Smoker
Hey tator, One of my good friends in Florida has had that smoker for a few years now. He can probably answer all your questions. Send a pm to bamafan and he will reply i'm sure -
Newbie here
Welcome to SMF! We have a bunch of folks who live in the upper altitudes that I'm sure will be happy to answer any questions that may come up. Sorry i can't help but i'm below sea level. -
Smoking Thanksgiving Turkey How big is to big and why?
Most Likely someone is looking at the 40 - 140 rule and is worried about the bird temps. the rule is 40 degrees to 140 degrees internal temps within a 4 hour time period. this includes prep time. -
Made some boudin today. All stuffed and packaged
Looks good from my chair.. I have a very old cajun Boudin recipe from back when everyone killed their own hogs. It uses the pork liver. I made it and could taste nothing but the liver. This old recipe used other organs too . I omitted the liver in the next batch and could taste the meat and the... -
whole pig pit cook
Do you mean a bbq pit or a hole in the ground pit? w/ a lil more info i can probably help you out- eman
- Post #3
- Forum: For New Members
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FALL GIVEAWAY AT A-MAZE-N PRODUCTS
Favorite fall activity is tail gating at LSU football games . get to combine smoking , cooking and football.- eman
- Post #36
- Forum: For New Members
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Slicer or Vac-Sealer? A little wisdom please.
Foam it would pay greatly for you to check your PMs- eman
- Post #28
- Forum: Blowing Smoke Around the Smoker.
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Slicer or Vac-Sealer? A little wisdom please.
Real smart men have both.- eman
- Post #27
- Forum: Blowing Smoke Around the Smoker.
