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  1. Hijack73

    SC BBQ hash, Midway style

    It's keto too, especially with the added butter. I tossed in a stick plus a couple of tablespoons worth but it would support more. You could back off on the onion, but IMO onion helps with the texture. Just rice up some cauliflower and there you go. At first all of the fat sits up on top and...
  2. Hijack73

    1st time smoking a pork belly

    Never heard of espelete but I'd sure try that. Looks great.
  3. Hijack73

    PSA for deep south peeps

    Fridge Medium/low end fridges only have a tstat in the fridge side
  4. Hijack73

    PSA for deep south peeps

    With these sub 20 temps and garage fridges don't forget that your freezer might start to defrost. Unless you have a higher end unit, the fridge will not run enough to keep the freezer at temp. I put a big pot of hot water in it at night to make sure it runs long enough to get the freezer all...
  5. Hijack73

    Favorite cooker you own?

    A cinder block pit that I threw together for about 20 bucks. Had a big sheet of stainless steel that I appropriated from a failed project at work for a lid, and old oven grates for racks. Most of the concrete blocks were free, bought a few of those and some of the solid 3" ones I used here...
  6. Hijack73

    SC BBQ hash, Midway style

    Lol, Midway. It's a BBQ house that sits kinda midway between 2 specific BBQ regions of SC.
  7. Hijack73

    SC BBQ hash, Midway style

    So I was inspired by @Gonna Smoke to revisit this. I'd wanted to try it his way (and I will) but I had the craving for Midway BBQ beef style. I did add about 15-20% pork belly just because I wanted to. Started with a little less than a 3lb chuck and about 3/4 lb belly. Tossed on the smoker...
  8. Hijack73

    Whats on the menu this weekend???

    @Gonna Smoke posted up something that I'm going to revisit. I've tried to make SC bbq hash a few times but never got it right. Gonna try it one more time because his looked so good.
  9. Hijack73

    BBQ Hash and Rice...(Long read and lots of pics)

    I appreciate that! The Dixie Pig in Rock Hill is on the list, but theirs is more like just really overcooked pulled pork - I ate there once and don't care for it at all, I'd forgotten about it to be honest even though I drive by it 5 times a week, it's that forgettable. I'm going to scope out...
  10. Hijack73

    BBQ Hash and Rice...(Long read and lots of pics)

    About the last 10 minutes of this is my favorite.
  11. Hijack73

    BBQ Hash and Rice...(Long read and lots of pics)

    It's unique to this area and not many places serve it anymore. When I moved to SC in the mid 90's every little Q joint had it on the menu. I don't think there is a single place in the county I live in (100k people or more) that still serves it. It's the pepper that makes it. I would...
  12. Hijack73

    BBQ Hash and Rice...(Long read and lots of pics)

    I'll be by for a taste in 5 minutes! Have you ever had hash from Midway outside of Union SC - I judge all hash by theirs. Back 15-20 years ago I had an ex brother in law lived in Union. Whenever we'd go camping or fishing or gold prospecting if we could we'd stop and get a at least a quart...
  13. Hijack73

    Extremely Poor Man's Burnt Ends

    Aldi bellies make premium burnt ends ;) I tend to hurt myself when I do them. I've got the self control of a damn addict when it comes to burnt ends.
  14. Hijack73

    Extremely Poor Man's Burnt Ends

    Round is going to be a bit trickier than chuck. Will still be tasty, but don't be surprised if they are a bit dry. I don't use round unless I'm cooking it medium rare or grinding it (and then I grind it with something fattier. Or making jerky, though I haven't done jerky in a long time...
  15. Hijack73

    What are you watching ?

    On my umpteenth rewatch of The Sopranos Mixing in The Penguin when I get tired of the gabagool.
  16. Hijack73

    Grinding plate question

    Safe? Sure. I seasoned meat pre grind for a bit (especially just doing breakfast bulk) but nowadays I just dump it all in post grind. I don't know if my reasoning has any merit, but my reasoning is that I want to keep salt away from my plates and knives. Some people have a matched...
  17. Hijack73

    Homemade Egg Fried Rice

    Looks good. I made a small batch of beef fried rice last night. I hardly ever have a craving for it, but I have been wanting it for a few days now.
  18. Hijack73

    Carving prime rib, etc.

    Prepared and served PR weekly (on Fridays) in a restaurant ~2 years End cuts were saved for requests. Sliced just like I would if I were breaking down a whole loin into steaks. We started out with boneless loins, just sliced straight cuts, often cutting them in half and then using a slicer...
  19. Hijack73

    Ollie's deal #5 Weston grinder

    I'm not 100% sure if this is a good deal, but Ollie's finds generally are. Local store has about a dozen #5 grinders for 49.99 #5 will do the job. I had a cheap #5 for quite some time back 20 or so years ago. It's more than capable of smaller runs, and an excellent way to get away from store...
  20. Hijack73

    Reverse Sear Tomahawk with Pommes Pave' ( also Lemon Fudge for after )

    I'd eat it and love every bite. If you are going to take a steak to medium well or well, a ribeye can handle it like no other cut can, as long as it's got a metric sh#t ton of fat. Not my preference, but that well done fat is delicious.
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