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  1. myownidaho

    Casing questions

    I just looked at Butcher-Packer and 24-26mm sheep casings for 60-65# runs $45. When you’re looking at around $.70 a pound for casings, I’m not overly concerned about cost. Then again, everyone’s situation is different.
  2. myownidaho

    Wagyu Coulotte steaks

    Thanks, guys! They’re not cheap but definitely worth an occasional splurge.
  3. myownidaho

    Wagyu Coulotte steaks

    Just one picture. I grilled a couple of SRF Wagyu Coulottes tonight and they were delightful. Just some S&P. Grilled veggies, and red beans and rice on the side. A local Imperial Stout rounded it out nicely.
  4. myownidaho

    Liking a good blade...

    Sharpening makes all the difference in the world. I have the Edge Apex Pro system that I use about once a year. I use a ceramic hone and strops to clean them up as needed.
  5. myownidaho

    Kielbasa

    Nice looking sausage! I think I’m just about out of keilbasa.
  6. myownidaho

    Liking a good blade...

    Chicago Cutlery is the first brand of kitchen knives I ever used. That was yeah, a little over 35 years ago.
  7. myownidaho

    Prime packer & venison pastrami project

    That is superb looking pastrami! Nicely done.
  8. myownidaho

    Liking a good blade...

    Fortunately, those are the dull ones! o_O This is he Kikuichi I own.
  9. myownidaho

    Liking a good blade...

    I have a couple of drawers full of knives. My current go to is a 9” Kikuichi Gyuto with a blade made of folded Swedish steel. I use Wusthof chef’s knives for hard material or anything with bones. I use Shun for everything else. I used Dexter’s in the firehouse and really like them.
  10. myownidaho

    Favorite beer while smoking and/or eating BBQ?

    Put me in that camp. My head starts to throb half a can in.
  11. myownidaho

    Another Foot !!---And 18" more!!

    Glad to hear it! That much snow would make me homicidal.
  12. myownidaho

    A little Sunday smoke

    Now that's a good Sunday.
  13. myownidaho

    Smoked bacon wrapped chicken breasts.

    Can"t think of a better way to make a boneless, skinless chicken breast edible. Wrap it in bacon and smoke it.
  14. myownidaho

    Leg of lamb

    Awesome! I’m in.
  15. myownidaho

    Searching for a simple smoked loin recipe. Not stuffed

    Al sent you in the right direction. I also like to brine overnight with a pile of garlic and fresh herbs.
  16. myownidaho

    First time salami using Umai

    Superb. They look great.
  17. myownidaho

    Got Pony out of barn

    Great looking spread! I’ve got my raised beds prepped and the cold weather crops are under way. As soon as the snow is gone from the mountains, everything else will go into the ground.
  18. myownidaho

    Mrs Bear’s Blueberry Zucchini Bread

    Looks great, Bear! I love zucchini bread.
  19. myownidaho

    Finally a Semi-Successfuly Brisket

    Looks great! Flats can be difficult to keep moist.
  20. myownidaho

    Why i like the crutch (not even sure if i am doing it right)

    Sounds like you have a good plan! I don’t foil any more but I do wrap with foil and towels when it’s done for at least an hour. That and a good finishing sauce.
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