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  1. F

    Name this smoker

    Agreed, not worth $30 IMO
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    My first fatty

    The rule at my house is "It doesn't need to be pretty if it tastes good" That looks plenty tasty to me. Good job!
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    New to ribs, first time doing spare ribs

    When I'm cooking a new cut or using a new technique I like to keep it as simple as possible. That way I know what my "default" results are. It makes further experimentation easier because I can tell what difference I am making (if any). So I would recommend using the tried and true 3-2-1...
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    Ref; Eggnog

    Good man ;) Let me know how it turns out!
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    Sausage without corn syrup or any type of corn?

    I believe you are correct. Cane sugar is 50% glucose and 50% fructose. Corn syrup is 100% glucose. Dextrose and glucose are the same thing. Fructose tastes sweeter than glucose. Therefore, cane sugar tastes sweeter than corn syrup. Unless we are talking about High Fructose Corn Syrup (HFCS)...
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    Roast beef

    This works too. As SHS said. Depends whether you are finishing with a sear or not
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    Ref; Eggnog

    I'm Canadian.... maple extract is an abomination I would try replacing part of the sugar with maple syrup or maple sugar. I can't say I have ever tried that. I have made it with coconut sugar before which made for interesting results.
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    Ref; Eggnog

    All yolkes... Nice!
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    Roast beef

    I like tu pull a roast at 120* I find it gains about 15* while I'm searing it so it gives me a finished IT of 135*
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    Ref; Eggnog

    I have always put them in once the water is up to temp. Don't really know what else to suggest. Sorry Though for the highest level of safety you could go for a fully cooked egg nog
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    Ref; Eggnog

    This hasn't happened to me. I always get cloudy, but still liquid egg whites. Did you put them in an ice bath right out of the SV? My only theory would be that the extra time (1h25 instead if 1h15) might have made the difference. And if you didn't ice bath the eggs, your cooking time might...
  12. F

    Ref; Eggnog

    Sure. Pasteurized eggs can be kept for 3 weeks in the refrigerator
  13. F

    Ref; Eggnog

    It shouldn't curdle as long as the temperature remains below 135*. I pasteurize eggs at 135* and they remain 100% liquid. The proteins in eggs start to solidify around 140* or 142* if memory serves me correctly. I put eggnog in hot coffee without problem. I think warm nog might be tasty. I'll be...
  14. F

    Pork Loin - Sous Vide and Smoke

    I have also been using a combination of sous-vide and smoker and getting great results
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    Ref; Eggnog

    I do know someone who got it, and salmonella is no joke. However, that person raises chickens as a hobby and he's pretty sure he got it from contact with chicken feces and not from improper food safety. He was very VERY sick though. Hospitalized for over a week and lost a bunch of weight that he...
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    Ref; Eggnog

    Nice You should enjoy the SV. It's a great tool to have in the kitchen
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    Ref; Eggnog

    As long as you are able to maintain the water temperature at 135* for 1h15 they should be pasteurized. I have no idea if you will be able to do that by using your smoker though. You would have to do a test run to find out. Air and water transfer heat in very different ways.
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    Ref; Eggnog

    I've only ever used plain, but hey, give it a try and let me know how it turns out ;) I've used light and dark, both are fine. But I have never used spiced. Might have to try that this year
  19. F

    100% new to smoking! Trying to decide which cheapish smoker to buy...

    I can't really offer any help with the cooker. But the number 1 accessory I would no longer want to cook without is a wireless multi-probe thermometer. You want one with at least 2 probes, one that will monitor the air temperature inside your cooker, and the other to monitor the internal...
  20. F

    Ref; Eggnog

    I have also tried it with different types and quantities of spirits. But this mix of rum and brandy is my favorite
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