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  1. myownidaho

    Smoking whole ribeye caps... Looking for advice...

    Rolled sirloin cap makes my mouth water. You’ve gotten some good suggestions.
  2. myownidaho

    Bacon Gone Bad - Jowls

    Sounds too warm. I keep mine at 37. And it could also be the fattier jowls will take longer to cure than the belly based on fat content.
  3. myownidaho

    What to Do with Leftovers ?

    That looks like some good jerky.
  4. myownidaho

    Fattie bacon.

    How did I miss this?!? Looks great, c! Now go plant something. It’s April. :p
  5. myownidaho

    Pastrami

    Looks great! Come on in, the water’s fine...:D
  6. myownidaho

    Weber Gas Grills Worth the Money???

    Heat it up, scrub it off, cook your food. I use a grill brush that’s woven metal, instead of bristles. It’ll stop sticking after a few more uses. You can rub it it down with a little oil just before adding food, if you want.
  7. myownidaho

    Thai Chicken Sausage

    You could try cashews, or a combination of cashews and almonds. You'll have to play with flavor profile until you find something you like.
  8. myownidaho

    First time bone in pork chops

    Looks like a good start! I usually do a brine for about six hours and then a quick reverse sear after smoking.
  9. myownidaho

    Favorite beer while smoking and/or eating BBQ?

    I tend to like lighter beers with bbq. My favorite is Payette Brewery “North Fork Lager”. That or a whiskey, neat with a water back.
  10. myownidaho

    Duck score

    Seriously? Did you sear before going into the crockpot? I’ve got a lot of duck breasts in the freezer. Even though they’re skinless, I’m always looking for new ways to use them.
  11. myownidaho

    Duck score

    I wonder if a little brining would help with the long smoke?
  12. myownidaho

    Capocollo - smoked

    That’s looking good. I’m looking forward to the final product.
  13. myownidaho

    2 racks burning plum and oak

    Looks good! Tell me about plum. I have a large, old tree that gets pruned every year. It’s a lifelong supply.
  14. myownidaho

    UMAi Garlic Done 1 month and 4 days

    Very nice. Now that my spot in the fridge is open, it’s time to cure something.
  15. myownidaho

    Finally broke down and ordered some umai bags...

    For a first cure, I would recommend Lonzino. It’s an easy one to do and the results speak for themselves.
  16. myownidaho

    Snack sticks

    Mix by hand just before stuffing. I don’t know which brand of ECA you bought, but I found 17gm for 5# to be too much for my liking. Cutting it by a third was perfect.
  17. myownidaho

    Sausage fat content

    I use 20-25%.
  18. myownidaho

    The All American Burger and Fries

    Nice, Chile! We're fortunate to know exactly where our beef comes from and how it was handled, so I can keep our burgers medium rare-medium. Have you tried the traditional double fry at 325 and then 375? It would be interesting to know if there's a real difference.
  19. myownidaho

    UMAi NY strip

    Thanks, guys! I’m pretty happy with this first try. I’m now willing to buy a prime quality strip for the next attempt.
  20. myownidaho

    Whole Hogg SUCCESS!

    Superb! Very well done.
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