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  1. 1MoreFord

    Smoked Chuck Roast Advice Needed

    Since I've never smoked a chuckie I'm not much help there. However, your bark changing from colors from reality indicates a white balance problem with your photo. If you're using a camera you may be able to fix that in your camera settings. For example, fluorescent lighting is different than...
  2. 1MoreFord

    Burger Meat - Sams Chuck Brisket Burgers

    What's the purpose of the soy protein, dextrose, and milk?
  3. 1MoreFord

    I need help making my BBQ perfect for takeout and delivery orders. Any advice?

    We may never know. Hasn't been back since November. Hopefully that means he's real busy and successful.
  4. 1MoreFord

    Goat meat

    My experience was the opposite. The few times I've had it was at a party where it was smoked. What I had was near devoid of fat, like deer. If fact I've heard several tales from years ago that poached deer were often used for area goat roasts since they are similar in size and texture. I know...
  5. 1MoreFord

    OJ Highland Fire Management

    Pre-heating will not change the moisture in the center of the wood. Likewise, soaking wood will not change the moisture in the center of the wood. High humidity will not either. Preheating is only to get the surface of the wood ready to ignite. You mentioned how your temps went up to around...
  6. 1MoreFord

    Breakfast Sausage

    Good lookin' sausage! I hate the commercial stuff with sugar that burns before the rest cooks and browns. Nice eggs too.
  7. 1MoreFord

    Smoked Pork Loin

    Did a smoked pork crown rib roast once at Thanksgiving to avoid the usual turkey. Wonderful change.
  8. 1MoreFord

    Grinding spices

    I once had a nice burr type grinder. Really liked the consistent size it produced. Grinding speed was good too. Sadly I don't have it anymore or even remember the brand in order to replace it.
  9. 1MoreFord

    Cataract Lenses Type - goin in soon

    Never heard of 'em. Here for the info.
  10. 1MoreFord

    Pickled Tomatoes

    The reason I said this is I'm familiar with green tomato relish. They may react differently than ripe, red tomatoes. Also, the relish I'm familiar with may have pickle crisp/calcium chloride in it. Don't know, however the green stuff I've eaten is cut in chunks and is not mushy by my standards.
  11. 1MoreFord

    Finally a straight rack of ribs

    They were bought by the Chinese and quality went down. However, IME Swift's quality isn't much better. Look for some Prairie Fresh.
  12. 1MoreFord

    Pickled Tomatoes

    If you try another batch you might poke extra holes in them or slice them in half. Kinda labor intensive but you could always do this like Mom. She watched (well, at least listened to) TV and performed repetitive kitchen chores.
  13. 1MoreFord

    Pickled Tomatoes

    Green tomato relish is pretty common around Arkansas at Catfish restaurants. The version I see is little more than pickled green tomatoes with a bit of onion. Good stuff. Never saw or tried any made from ripe tomatoes.
  14. 1MoreFord

    Anyone ever make Breakfast Shakshuka

    Believe it or not, I just found several brands of Harissa at WalMart.
  15. 1MoreFord

    Spicy vinegar

    Something that's just as good that some of you may have around already is the vinegar out of jars of sliced jalapenos. It's a bit stronger than the cayenne/tabasco versions but still great.
  16. 1MoreFord

    OJ Highland Fire Management

    Since your coals are falling thru your coal basket, line the basket with a smaller mesh material to prevent this.
  17. 1MoreFord

    OJ Highland Fire Management

    18% is near the upper end of moisture for good cooking wood. Wouldn't go over 20% if at all possible and then only sparingly with a good coal bed. Always take a moisture reading in the middle of a freshly split piece of wood. IOW, take one of your splits and split it again, fresh, and then...
  18. 1MoreFord

    Spicy vinegar

    Strangely, I've never tried it with beans but it's great with peas.
  19. 1MoreFord

    Spicy vinegar

    Just leave it out on the table. If you can leave ketchup out this stuff is even safer. Folks at home and restaurants down here in the South have been doing it for generations. BTW, I have a jar of Trappys sliced japs and the vinegar from it is even more flavorful than what is made with...
  20. 1MoreFord

    Brisket Price?

    When 4 companies control 80% of the market you can't expect a fair market.
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