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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... -
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. -
3 2 1 or 2 2 1? What is this?
You also do not have to wrap at all- I haven't wrapped ribs in years. I cook at 275F and spares take about 3.5 hours, back ribs about 3. Cooking ribs to IT never worked for me. I cook them till they pass the bend test.- bregent
- Post #10
- Forum: For New Members
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Sourdough Starter Feeding
You might want to consider the method below that I use. Lasts in fridge for up to 4 months without feeding, is always ready to go, and you don't discard anything. I've been using it for a few years and it the only method I will ever use. I make the levain the evening before I am baking and in... -
Lox Recipes-help wanted
Ray, I think he's looking for ways to use the lox he already has, not to make more. I don't really have a suggestion, as I just put them on bagels, but maybe this will help: https://www.bonappetit.com/recipes/slideshow/smoked-fish -
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Ground Beef Jerky Failure
I don't recall adding any water. How much are you adding? You might want to try a mix from Nesco or LEM just to see it work out. Then you can try your own recipes based on similar quantities and flavors.- bregent
- Post #3
- Forum: Making Jerky
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Ooni Pizza Oven
I don't, but know of several folks over at PMDC that do. From what I recall, they are generally happy with them, but I would search that forum and ask around. -
First Brisket not so good.
Yup. I've cooked them at 180 for the first 6 hours and then bumped to 225 for the remainder and they finished at 190 or below. If I had left it at 180 it would have finished at less than 180. Hot and fast have always finished much higher - 205 or more. This is enough evidence that IT does... -
Pork steaks
140F pork shoulder? I would think that would be extremely tough. Let's us know how that worked out. -
Spice Rack
Those are ideal, but you need to have a drawer you can dedicate for spice. We don't, so have this instead: https://www.verticalspice.com/ They are well built and work great, but are a bit pricey.- bregent
- Post #4
- Forum: Slicers, Grinders, Tools, Equipment
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Rustic Sourdough Rye
Forgot to mention, but I would start off with the addition of some vital wheat gluten and or omit the wheat and go with bread flour for the balance. That should ensure you get a good rise. -
Rustic Sourdough Rye
I was active on rec.crafts.brewing for a long time with that same handle. Were you there? -
Gojuchang Wings
For every 4lbs of wings I use 1.5 teaspoon kosher salt, and 1.5 teaspoon baking powder. -
Gojuchang Wings
Seasoned with salt and baking powder and dried in fridge for 8 hours. Cooked at 450 for 35 minutes on the Memphis. Tossed with a mixture of butter, crushed garlic and hot gojuchang. Crunchy skin and juicy meat. -
Rustic Sourdough Rye
Thanks, I'd go for that trade. I'm an ex-homebrewer and BJCP judge myself. -
Rustic Sourdough Rye
Thanks. I love caraway but I usually omit from the bread because my son doesn't like it. But I do add it to the sandwich, especially if pastrami or corned beef. -
Help w/ AMNTS cold smokin in a Pit Boss pellet "grill"
The mailbox mod is a good idea, as it really helps to clean up the smoke especially if the pipe is long. I would also suggest using dust instead of pellets, and the tray instead of the tube. I gave up on using my pellet grill as a cold smoker, and switched to my GOSM with mailbox mod. But after...- bregent
- Post #2
- Forum: Info and Practices
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Rustic Sourdough Rye
Brian, I read through that thread briefly and see that at one point, you were trying to make a 100% rye bread. I would suggest limiting the amount of rye for now to no more than 30% of the total flour. Supermarket rye's (Oroweat, etc) have about that much and the flavor of rye is very strong...
