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How long has that pizza sat on the counter?
Pretty much all food we serve gets parked in the oven set at 170F to hold. Pizza goes in box and all. Pizza actually gets a little better after about 30m-60m hold as it has cooled down from the pickup or delivery. Last slice you eat is warm as the first. No other way for us. From here...- zwiller
- Post #23
- Forum: Blowing Smoke Around the Smoker.
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Headcheese and organ sausage
I see souse at the Amish places I go. I am not scared off by head cheese at all but it's just not exciting to me, nostalgia to most I bet. I do routinely seek out leberwurst/braunschweiger which my family thinks is pretty gross and on par with head cheese. Never had it, but pickled beef...- zwiller
- Post #17
- Forum: Nose to Tail
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Sauerbraten done by sous vide
Yeah, KCl is a little metallic on it's own. Not sure if you are aware but yeast (nutritional) is a proven method to reduce that. I think a mix of salt and KCl plus a little yeast could be the ticket. Yeast is easily my fave umami booster... -
Possible Nitrite Burn on Butt Bacon
Not sure I would call that green and might call that "dull" looking. Seen that before and think it's fine and think is some oxidation. Another ingenious move @chopsaw on the use of butt for bacon. Bellies are like 2-3x of bacon here.- zwiller
- Post #5
- Forum: Hot Smoked Bacon
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Meal Planning @ CivilSmokers House
My fridge looks a LOT like that (except not as neat and no beef) :emoji_laughing: -
Sauerbraten done by sous vide
Sorry for the delay. Yeah, I'm not buying beef either for the time being, it's time to raid the freezer but pork is not bad at all. $1.85/lb for a butt. Honestly for a german meal, pork roast might beat out SB. This is the portion of a butt with no bone. Lots of dry mustard, salt, WP, and... -
Headcheese and organ sausage
Also called the souse here too. I starting pickling sausage and eggs and grabbed a container of pickling spice. On a whim I tried some on a meat rub and I'll be damned if it didn't remind me of the flavor of souse. Based on my leberwurst trials I'd say there's a large amount of onion in...- zwiller
- Post #11
- Forum: Nose to Tail
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Brisket advice please
Guys have you covered. Sometimes advice you get is not something you want to hear. Brisket flat is a pretty lean cut and not ideal for making smoked brisket that's why the injecting/pan cook. It is PERFECT to cure as corned beef. I get a whole packer and cut off any fat over say 1/8" thick...- zwiller
- Post #5
- Forum: How to Use the Forum
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Wood Chunks Not Consistently Smouldering?
thin blue smoke , we're all about acronyms here as we can't type. I recall some people mix the chips and pellets together but I never did. The thing was developed here. I actually gave my gasser away and went MES (masterbuilt electric smoker). SOOO happy I did. Made TONS of good stuff and...- zwiller
- Post #7
- Forum: Propane Smokers
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Sauerbraten done by sous vide
Yeah brats make sense. I grabbed KCl to play with around with low salt stuff. Need to find time to play with it. You're under 1% on that stuff right? On the brat thing, I am running this next sausage run. Simply omit the peppers. I made it as a large format cold snack style thing... -
Sauerbraten done by sous vide
Well she hasn't had MINE :emoji_laughing: I get it tho. Have to ask. What DOES she ask for? -
Sauerbraten done by sous vide
As a german guy, I heard about it for looong time before I got to try it. Worth a trip to Hofbrau in CLE for it IMO. Hofbrau food quality level is INSANE. World class. -
Sauerbraten done by sous vide
Didn't want to post it and disrupt the other thread so created this one. First few times I had SB was in restaurants. Fell in love with it. Of course, I had to make my own. Made it the traditional way with the long acidic marinade and braise but it fell really short of my expectations... -
What do you put on your basic hotdog mustard or ketchup?
I am cool with ketchup on dogs but you weirdos putting it on eggs or steak should be institutionalized. :emoji_laughing: That being said, one of the most popular snack foods in Germany is currywurst, which is essentially hot dog pieces covered in spicy ketchup. If that sounds good to you, try...- zwiller
- Post #69
- Forum: Blowing Smoke Around the Smoker.
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Wood Chunks Not Consistently Smouldering?
Had the same experience in my gasser. NEVER got TBS. Pellet tube or tray is what I would suggest.- zwiller
- Post #2
- Forum: Propane Smokers
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What Additive Is It...?
Here I was thinking it was some kind of salt crystallization. -
Sauerbraten for Oktoberfest
NICE JOB! Spaetzle looks totally pro. My grandma had some kind of hand squeeze to make hers but no one else can replicate it. I am lazy and use store gnocci. This thread is funny for 2 reasons. 1. Schmeckt is VERY close to my last name. 2. JUST posted my SB in another thread. I am... -
What Additive Is It...?
Not sure it's cure, I've had it happen on non-cured fare. This is EOR made as sauerbraten. No cure, dry brined with salt, pickling spice, and WP then SV'd. Yeah, it was glorious. Run before this I used the traditional wine etc and it totally denatured and turned to mush. -
Made a steak my wife would eat!
SV is great tool to have for a few number of reasons but a big one is pasteurization. Another being edge to edge doneness. BOTH big wins and not just for the ladies (but it helps). My wife makes me cook thing "well" like shrimp that already cooked. :emoji_laughing:- zwiller
- Post #6
- Forum: Blowing Smoke Around the Smoker.
