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  1. Hijack73

    Your favorite heat-and-eat, store-bought sausages?

    I would eat the Johnsonville Better Cheddar or Jalapeno Cheddar. I also used to not mind Hillshire Farms if I could toss it on the smoker for an hour or 90 minutes while the main course was rolling. But honestly the quality had dropped so much over the last 5 or 10 years that I ate it less and...
  2. Hijack73

    New 10" slicer

    Assuming you are still removing the blade each time after cleaning it on the machine? If not, you need to do that. Pronto! It's a gunk trap under that blade.
  3. Hijack73

    New 10" slicer

    I clean with 91% isopropyl alcohol in a spray bottle. I have cast aluminum parts, bleach would oxidize. 70% would work but I almost always buy 91% - I clean my quartz countertops with it also when I want to sanitize them. If I'm going to be working directly on the countertops, which I...
  4. Hijack73

    Tomahawk Tonight

    Looks fine to me. A fat ribeye can take a little extra doneness and be just fine. About 45 minutes ago I took a half ribeye from a leftover, a half a baked potato, made a hash in a nonstick skillet and ate it up with 3 over medium eggs. I very rarely eat breakfast but I woke up like 4 hours...
  5. Hijack73

    The beginning of another 7 day work week. Anyone else function on little to no sleep?

    I have both onset and maintenance insomnia. I feel your pain. I put in about 45 hours a week at my regular job and work a part time gig. 3 part time checks ago I brought home a 72 hour 2 week paycheck and then a 68 hour paycheck the next cycle. Then I got pneumonia. I was really...
  6. Hijack73

    Steak out overnight question?

    I was once kept overnight at a hospital for food poisoning and have had several other rounds where I kinda was wishing the Lord would just go ahead and call me home, and I still do not so brilliant stuff like this. I'm terrible about it with smoked meats. I can't tell you how many dozens of...
  7. Hijack73

    Supper...

    I made a 1/2 batch using your measurements with one exception. I didn't have any tomato sauce so I subbed 4oz tomato paste and 8 oz water. It's pretty good. For me, I wanted a little more cumin and some onion so after had it the right consistency I added about 3-4 oz water and some dehydrated...
  8. Hijack73

    Pork Jowl Bacon

    If I could get raw jowl as cheaply as I could get jowl bacon (store bought) I'd probably only eat jowl bacon. It's got this texture that's somewhere between gooey and unctuous when it's right. I don't know how to describe it, but damn it's good. @indaswamp posted the reason once for that...
  9. Hijack73

    Supper...

    That hot dog chili is some top o'the line looking stuff. PERFECT consistency for a hotdog. With the cup of ketchup, I think I'd find it a little odd, but I wouldn't mind testing, oh, maybe 6 chili dogs before I rendered a final decision. I have a hard time making hot dog chili I really like...
  10. Hijack73

    Hello from Kansas City

    Well, I used to live in KC, now just outside of Charlotte! I was up off of Chouteau near Parvin. That was in '91 and '92
  11. Hijack73

    Mothers day and MIL Birthday Spun pork roast

    I don't even know when it happened but pork loin roasts have slid out of my rotation. This makes me urgently want to add them back in. I like to do small boneless ones, nice and gold on the outside just like that one. Even your simplest potato dishes look so damn good David!
  12. Hijack73

    Throwdowns and such

    I've got the billy bad ass phone to take pics, I make food that tastes great, I can even put it on a plate and make it look good. I was head cook at a pretty decent restaurant for almost a year. No formal training but I apprenticed under a very good chef until he quit and I got the job, so...
  13. Hijack73

    Wet Aging Beef Roast!?

    Some for a very long time.
  14. Hijack73

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    So you don't like my semantics, I see it was removed. The science still applies, if they eat commercial ham, they eat more nitrites than in his home cured bacon. We make ham at 156, Smithfield probably doesn't but the MAX is 200 ppm 120 ppm max
  15. Hijack73

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    I'd buy a lottery ticket. If they've been eating sausage and ham made by Big Company X123 those are some pretty long odds. My initial thought was this might be a bad lot of cure. Those commercial items are kickin' it up a notch.
  16. Hijack73

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    If you want to test it out, a wet brine can be your friend. Note it says 120 ppm MAXIMUM in govment code (law) for wet brined. You don't have to pump, you aren't in a hurry. If you want to use the ascorbate or erythorbate you could cut it all the way down to 40ppm - figure 50 for human error...
  17. Hijack73

    Inexpensive sealer advice please

    Not a fan of Inkbird (the equipment is ok, my gripe is with tech) but the sealer does work. They made me jump through hoops to warranty the first one out, but they eventually did. It's a simple sealer, compact and lightweight. About 50 bucks on the gigantic online emporium
  18. Hijack73

    Roast beef po'boys

    Fixed!
  19. Hijack73

    Roast beef po'boys

    I got a buddy who took the family to NoLa for vacation this week. I told him not to leave until he'd had a roast beef po'boy. He knew to get gumbo etccc...... But one of my favorite Louisiana foods is a roast beef po'boy. He got one, first day, and sent me a pic. It was killing me. I could...
  20. Hijack73

    The Economy of making your own Meat.

    I do it because I'm absolutely repulsed by stuff like "Hillshire Farms smoked sausage" and Jimmy Deen breakfast sausage etc... I can't stand eating ground up tendon and bone and gristle. I'd all but given up on smoked sausage (which I once absolutely loved, both on the pit, in gumbo, and yes...
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