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  1. myownidaho

    Where to Post?

    Not buying it. Lol! :D
  2. myownidaho

    Where to Post?

    Al isn’t actually a real person. He’s an AI program created by Jeff to patrol the forum. He’s just programmed as a nice guy that knows how to cook. o_O
  3. myownidaho

    I just threw away my babybacks - sadness....

    Sadness and fail is better than a night in the john while holding a bucket.
  4. myownidaho

    A sign of summer

    Thanks, guys!
  5. myownidaho

    A sign of summer

    Thanks! This is the recipe I use: 1/4 cup pine nuts 3/4 cup coarsely chopped garlic scapes* Juice and zest of 1/2 lemon 1/2 teaspoon salt A few generous grinds of black pepper 1/2 cup extra virgin olive oil 1/4 cup grated Parmigiano Reggiano cheese I do trim the buds off the scapes. Whiz it...
  6. myownidaho

    A sign of summer

    A key indicator for me that summer is nigh is the day I harvest the garlic scapes from the hard neck garlic. That day was today! To be honest, the reason I plant hard neck garlic is for the scapes. Soft neck grows bigger bulbs and keeps better, but garlic scape pesto... Paired with...
  7. myownidaho

    Venison Pastrami

    Looks great! Game meats really shine as pastrami.
  8. myownidaho

    HOME ALONE RIBS

    Great looking as always, Al! I’m sorry you “accidentally” dropped your drill, forcing you to drink beer and smoke ribs...
  9. myownidaho

    Pork butt challenge

    Following!
  10. myownidaho

    Best commercial buns for pulled pork sandwiches?

    Look for challah buns. Any brand should do. Soft enough so they don’t get in the way but they hold together well.
  11. myownidaho

    Smoked and cured sausage question

    You’ve got the right advice. Just pay attention to the temp and how fast it rises. You don’t want the fat to render out.
  12. myownidaho

    Ordered a Smokin-it

    There’s a learning curve but once you’ve figured it out, you’ll be very happy with your choice.
  13. myownidaho

    Smokin-It to replace MES 30

    What surprised me was the amount of smoke flavor I get from just a few ounces of wood. I did a 16 hour smoke on four pork butts with six ounces of wood added at the beginning. Plenty of flavor.
  14. myownidaho

    Smokin-It to replace MES 30

    You can do ten racks.
  15. myownidaho

    Porchetta

    That is a fine looking porchetta! I’ve been looking at recipes for my first one and I think I just found it.
  16. myownidaho

    Baby Back Ribs for Memorial Day

    Those are looking good! I just sauced my babybacks.
  17. myownidaho

    What’s Cooking on Memorial Day???

    A successful day so far. Pastrami looks like it turned out pretty good. Made a batch of Greek Loukaniko sausage and a pair of t-bones will be hitting the grill in about an hour.
  18. myownidaho

    How to Cook Steak - Finally Answered

    Huh, I can see the video on my phone but not on my laptop.
  19. myownidaho

    What’s Cooking on Memorial Day???

    +1. They died so we could enjoy the day in peace and freedom.
  20. myownidaho

    My First Ribs!

    Superb first rack! Welcome to the addiction.
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