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  1. cptnding

    What say you to chicken livers?

    No livers for me. They are very popular here in the south. Always deep fried. Like @DougE it's a texture thing for me. Now gizzards are another story. I'll go out of my way for fresh fried gizzards. Absolutely love them. Chewy crunchy delicious. Several years ago we came out to Wyoming for a...
  2. cptnding

    Andouille

    That looks amazing! Do you use arbol powder or the actual chile?
  3. cptnding

    Hello from Louisiana!

    @Nighthunter Love the handle lol. Reminds me of way back. Welcome from North GA.
  4. cptnding

    is butterball better?

    It helps a lot. Thanks for all the detailed info @tallbm When you inject a turkey how long do you usually let sit in the cure. That's the part I wonder about.
  5. cptnding

    is butterball better?

    I've always dry cured bacons ect. Been spatchcocking turkeys with good results but read about wet curing and I'm interested. I understand meat plus water weigh for salt and cure measurements but I'm curious how long it should be in the brine. Is injecting the brine needed?
  6. cptnding

    Stainless cutting "boards".

    I've been thinking about ditching my plastic boards for a while but I can't mentally get past the sanitation with wood. How do you handle making sure cross contamination isn't an issue with the wood boards?
  7. cptnding

    Stainless cutting "boards".

    I bought an electric knife sharpener a few years ago that looks exactly like yours. It's called a trizor. Probably the same one. It works great. Really quick and easy. I love that thing!
  8. cptnding

    Shredded smoked Ham

    Have you tried making pulled ham with a different brand and had better results? I'm curious because I've never cooked a ham to pulling temp.
  9. cptnding

    Shredded smoked Ham

    I think I'm gonna do the exact same thing tomorrow. Just happen to have a Frick's carver ham in the fridge and I've never tried that. Thanks for the idea @RickNessly
  10. cptnding

    Thanksgiving Turkey

    That's exactly how I cook them except for I crack the breast down flat as well. Works great and shortens cook time.
  11. cptnding

    Costco pork bellies -- Skin On?

    I'd call that a me treat lol
  12. cptnding

    usable cuts for burger grinding

    Damn good price for Duke's. I will add that Publix has whole top sirloin for $4.99. Not too bad with beef prices around here.
  13. cptnding

    Costco pork bellies -- Skin On?

    Thanks for posting that @SmokinAl I did a bit of searching for videos and found nothing like that.
  14. cptnding

    Costco pork bellies -- Skin On?

    The Restaurant Depots around here only carry skin on. US Foods Chef Store web site show skinless but the closest one to me is 2.5 hour drive. Their web site says that the are opening a location down near Atlanta soon that will be only 45 minutes away. Looking forward to seeing that one.
  15. cptnding

    Costco pork bellies -- Skin On?

    Same here. If you have a BJ's around the ones here in GA carry skinless bellies but they are cut in half. Not what I prefer but better than skin on. It will get us by this year. Twice as much repetition weighing, bagging, and getting the cure rubbed on but less work than skinning then doing the...
  16. cptnding

    usable cuts for burger grinding

    Butter ground into beef sounds magical! I bet that makes a fantastic smash burger.
  17. cptnding

    Costco pork bellies -- Skin On?

    We make a LOT of bacon this time of year for our own supply and to give friends and family around Christmas. Usually 6-8 bellies. It's getting time for us to start the process so I stopped by Costco for some bellies today. Much to my surprise they were all skin on. And the price is still...
  18. cptnding

    Do you use toppings on your chili?

    Whoa! Masa harina pancakes! That sounds good.
  19. cptnding

    What are you drinking today?

    Kool and the Gang?
  20. cptnding

    Dang Newbie! Boneless pork loin roast?

    Looks nice and juicy. How was it? What kind if rub did you use? My favorite part of the loin is that sirloin end with the dark meat. Makes the best bacon as well!
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