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. zwiller

    Impulse purchase

    Looks like I can get Bay View stuff at Mendards. I am pretty sure the key to making these is the sausage itself not the brine. Brine probably takes on the sausage spice and not the other way. TOP The brine in these is near mace level heat and spice intensity but the sausage does not take...
  2. zwiller

    Rhino, it's what's for dinner.

    Looks FANTASTIC! Modelo dark go in there or just beverage? For a minute I thought those peppers were chicken breasts with some serious bark :emoji_laughing:
  3. zwiller

    Impulse purchase

    I need to buy some to try. Never have. Ran 8-10 batches and was OK but not really impressed with it. Best so far was kielbasa in jap brine. I will say the stuff I made (shotgun red derivitives) the brine was INSANE to use in BBQ sauce as a glaze.
  4. zwiller

    This season's peppers

    I'll try and remember to get you guys a pic but geeked out with my cherry tomato plant and followed...
  5. zwiller

    Lobsters Tails $4

    Thanks for the heads up. We ALWAYS grab them when they're on sale. I use poultry shears and half them. Easy peasy. Dry brine overnight with Chef P Redfish Magic (someone here turned me on that) then under the broiler 2-3 minutes.
  6. zwiller

    Bang bang bang

    That shirt grab is a dead giveaway of a hockey fighter. Drunk dude's luck is worse than mine when he decided to tussle with a guy like Tarnasky. He has been cleared by the Mounties. There is a 2nd camera angle that shows the drunk guy totally starting it without any question. @chopsaw Gonna...
  7. zwiller

    Bang bang bang

    If you "study" the clip you will notice the guy is not really hitting him hard and being sorta big brother about it. Drunk guy even posted an after pic and barely a mark on him. They BOTH were lucky, it's just horseplay. OMG the toss...
  8. zwiller

    Bang bang bang

    If you haven't seen it already.
  9. zwiller

    Coleslaw Recipes?

    Awhile back got heavy into making Panini/Primantis sandwiches (with fries and slaw) and fell in love with keeping slaw super simple. This idea was based on a TV show interview I watched where they said it was only cabbage, onion, vinegar, SP. I tried a bunch of vinegars and found white wine...
  10. zwiller

    Mett - Would you? Could you?

    Never had it but would try it. I try weird stuff now and then. Heads up, a few types of mett. Yeah one is raw but there is dried and cooked stuff as well. I think the raw mett is considered "raw" (using quotes on purpose as the stuff cured, fermented, smoked, and dried) so it's not straight...
  11. zwiller

    Pork Steaks - Recipe Ideas?

    Big jerk fan. Jerk pork steaks from last week. These eat a LOT like a beef steak. Key to good pork steaks is higher IT. Take to around 190F. Chewy and sorta nasty under that temp. @chopsaw taught me that.
  12. zwiller

    Trying Jerk style ribs.

    Make JJs so you can get a feel for the real stuff and then try jarred as a base. I need to do a side by side and take notes.
  13. zwiller

    Trying Jerk style ribs.

    Looks great! I like the jarred stuff is good on it's own but I tweak to get closer to real jerk. Main thing missing in the jarred paste is onion. Below is a legit paste and also a good read. I use the jarred stuff as a base and add onion/lime juice/allspice/BP etc to my liking. Green...
  14. zwiller

    To continue beating the poor horse.......

    I think sometimes pictures speak louder than words. Weber SmokeFire pellet grill.
  15. zwiller

    Coconut Jerk Chicken Thighs

    Ya boyee! KILLER PIC. Oooh nice call on the coconut milk. I got some pork steaks jerked and ready to cook. Excited. Last time I ran jerk pork I was kinda shocked how much the jerk gave it a beef steak like flavor so I am running with it. Best part is we're talking $1.69/lb!
  16. zwiller

    Cornell Chicken Thighs

    I am doing half batches of Cornell and use 1tsp. 1 cube equals 1tsp if you have cubes. Using the Knorr stuff in the shaker. Bouillon is my new fave thing.
  17. zwiller

    Cornell Chicken Thighs

    Looks great but you're missing tomatoes in the cukes! :emoji_laughing: Run Baker/Cornell a bunch and play with it a little each time. Last run I used chicken bouillon in place of some of the salt and WOAH! @jcam222 Smell reminds me of Put In Bay chicken patio at Round House Bar.
  18. zwiller

    Any One Use Accent In Their Kielbasa?

    Umami boosters like accent not really needed if your spice profile is good. That said, nailing a GOOD spice profile is no easy task. I only have a few formulas better than pro mixes like say Leggs. Sure, it's easy to get one that is doable but a good mix is a work of art. Anyhow, Accent and...
  19. zwiller

    Ham slices.

    Beat me to it. Check out @bill ace 350 thread that got me into TQ. I went 4hrs for mine they were thick. https://www.smokingmeatforums.com/threads/gepockelte.326228/
View older results
Top Bottom
Back
Clicky