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Ref; Eggnog
I've tried several, and this is the one I keep coming back to. Enjoy It's actually quite rare for eggs to be contaminated with salmonela. I have eaten a lot of raw eggs and have never had a problem. That being said, now that I have a sous-vide cooker I just pasteurize them to be completely...- Fgignac
- Post #5
- Forum: Side Items
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Ref; Eggnog
Here is the recipe I have been using for years. Nice and simple 6 eggs 1 cup sugar 1/2 tsp vanilla extract 1/4 tsp ground nutmeg 3/4 cup brandy 1/3 cup rum 2 cups whipping cream 2 cups milk Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually...- Fgignac
- Post #2
- Forum: Side Items
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Thanks for the add...lots of questions here...Im new.
That staining is what is commonly called "seasoning". Many people believe that it contributes to better flavor. But I can't offer any evidence of that. Maybe someone has tested cooking in a seasoned vs un seasoned smoker to compare. I would be interested to know the results. Either way, I...- Fgignac
- Post #10
- Forum: For New Members
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Looking into building a mail box mod.
I've been thinking of putting together something similar so I will be interested in seeing how it turns out. If it works well maybe you could post some pictures of the setup so I can see how you went about it. Good luck!- Fgignac
- Post #2
- Forum: Info and Practices
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Thanks for the add...lots of questions here...Im new.
The way it was described to me when I started out is to treat smoke like a spice. It shouldn't be the main flavor of whatever you are eating. It's there to complement the other flavors. Over smoking is like over salting, or adding too much cayenne pepper. It will overpower the taste buds. That...- Fgignac
- Post #8
- Forum: For New Members
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Thanks for the add...lots of questions here...Im new.
Agreed. Chicken is the first thing I started with. Inexpensive, relatively quick to cook, and a great piece to practice on. This is definitely true. Some of the best results I have had are through combining cooking techniques, like sous-vide, gas grill, or oven with my smoker. If you do decide...- Fgignac
- Post #4
- Forum: For New Members
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Need assistance
I have been having good results with my Broil King Smoke for the last 2 years. It is a similar design to your masterbuilt, but it is double walled which helps insulate it. I get very steady temperatures, it isn't much affected by the wind, and I have been able to use it reliably down to 0*f in...- Fgignac
- Post #7
- Forum: Propane Smokers
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Need assistance
Also, how much of an upgrade are you looking to make :-P- Fgignac
- Post #5
- Forum: Propane Smokers
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chips vs pellets (Thin Blue Smoke/TBS) and cheese
I also use the Amazn tray with pellets. I find it gives me a lot more control and consistency over chips. I rarely ever get billowing smoke- Fgignac
- Post #2
- Forum: Smoked Cheese
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Pellets?
I have been using Louisiana Grill in my AMNPS because that's what I could find locally. I have had no issues with them. I can't really compare because I don't have experience with many other brands. But I have nothing negative to say about them.- Fgignac
- Post #4
- Forum: Pellet Smokers
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Warming up leftover Prime Rib Roast?
When I estimate the cooking time of a roast, I find that the thickness of the meat is a better predictor than its weight since cooking is the time it takes for the heat to penetrate to the center of the meat. Think of it. 2 pieces with the same weight, one twice as thick as the other. The thick... -
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Warming up leftover Prime Rib Roast?
I find the best way to warm up without overcooking is sous vide. You can SV it at about 130* - 135* (how long would depend on the size of the piece) and even give it a quick sear is you want to. It should be almost as good as new -
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Greetings from Atlanta + First Smoker
Welcome to the forum. I can't speak for the MES because I don't have one. But plenty of people on here do, and have been using them for years so I'm sure one of them will be able to help you out. I can, however, highly recommend the AMNPS. I got one last for my propane smoker last year and I...- Fgignac
- Post #2
- Forum: For New Members
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pulled pork for potluck question..
I agree with this. I will often cook a couple of butts and freeze a bunch for quick and easy future meals. My favorite way to reheat is to vacuum seal (or seal in a large ziplock) and reheat in my sous-vide setup. This has always worked out really well for me -
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Pork Loin only 1/2 Done? Temp 130-160?
What kind of smoker are you using? If it heats unevenly you will have to rotate your meat if you want it to cook properly -
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New member from Canada
Chuck roast is a great one to use. So much flavour! I've had my best results using a lower temp (around 200*) on these. If I'm going to sear the outside to form a crust I pull at 110*-115* IT so that finished temp is around 130*-135* IT How did they turn out? -
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Is Smoking Time the Same no Matter How Much is in the Smoker
In my experience the cooking time should be the same. What affects the length of the cook is not the amount of meat in the smoker, but the thickness of the pieces. For example a 3lbs cut, 4 inches thick, will be longer to cook than 2 1.5lbs cuts that are 2inches thick each. As long as your... -
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New member from Canada
I was born in the Georgian Bay area ;) Welcome to the forum -
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Never smoked before. First time. Tips,tricks,advice,secrets.
I agree with this. Chicken is a great place to start because it is a short cook. Offset smokers each have their own personality and until you get well aquainted with yours, you might find smoke and temperature control a challenge. Start out with some shorter cooks. As you start to get the hang...
