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  1. Jonok

    Who Makes Their Own Seasonings (Rubs)

    I have to check out Tang as an ingredient. That’s a great idea.
  2. Jonok

    How do you do bbq chicken?

    I maintain a rotisserie for only this purpose. Salt the skin thoroughly, put one stick of butter and one cone of Mexican sugar in the cavity and use cooking string to sew the ends shut and bind the legs. Cook till 175 or so in the thighs . It is the best thing you will ever ever eat…
  3. Jonok

    Who Makes Their Own Seasonings (Rubs)

    Cheap Sam’s club paprika, 1 cup Turbinado sugar 1/2 cup (if for brisket, 1 cup) 1/4 cup kosher salt, 1/4 cup onion powder, 1/4 cup garlic granules. 1/4 cup cumin. 1/4 cup restaurant grind pepper One package of unsweetened cherry koolaid. Shake well…
  4. Jonok

    Is this mushroom - Hen of the Woods?

    It is certainly a black staining polypore…. They are really tough, but make a great broth. (Sautéed in butter, deglaze with white wine, and add an appropriate amount of water). If they’re really early, you can eat the edges, but like most polypores, they’re pretty leathery.
  5. Jonok

    Mushroom hunters

    Mushrooms in general are not hard to figure out. If you wanna screw around with LWMs, or other difficult to identify varieties, you had better be good. On the other hand, in the US, deathcaps are about the only way to reliably kill yourself. Otherwise, if you screw up, you’ll probably just get...
  6. Jonok

    Should I confit brisket

    We always render the trimmings from the briskets we cook, but honestly, rather than juicing the briskets with the tallow, we keep it for making French fries, and just proceed as above noted. I use prime when I can get it, but I often use 15+ y/o dairy cow double briskets from the local Amish...
  7. Jonok

    Should I confit brisket

    I usually do kosher salt and restaurant grind black pepper. SPOG type rubs work too, but the piquancy of the s&p seems to be better
  8. Jonok

    Should I confit brisket

    Inject it with better than bullion (double strength, on a 1” grid.) Smoke it unwrapped to 140-145, pull it and wrap in double foil so it won’t leak. Continue at 220 or so until it his 180 or is probe tender. Turn the smoker down or put it wrapped in an oven at 145 for at least 6 hrs. Promise...
  9. Jonok

    Growing Mushrooms

    Wintertime, wood ears are ludicorously easy to find as are black fungi.
  10. Jonok

    Growing Mushrooms

    Late mushrooms are the bomb. Don’t get me wrong, I love morels, but oysters, chanterelles and Bolets are better. Toss in a fresh puffball or a hen of the woods, and you’re golden. If you’re good, ink caps and other easily misidentified fungi are abundant (and really tasty) but not for beginners.
  11. Jonok

    Growing Mushrooms

    Wife bought the morel subscription. Took four years, but finally got a few under the oak trees in the back yard (whites, kinda small)
  12. Jonok

    Mushroom hunters

    Deathcaps and parasols do not resemble oysters is any way whatsoever. I suppose someone might confuse something with a Porcini,(if an absolute idiot) but unless one is fiddling around with Little white Mushrooms in the spring, or inkys if you don’t know just you’re looking for, it’s not that...
  13. Jonok

    Brisket came out so-so, what to do with 3lbs of cubed brisket?

    Of course, separate the point and flat horizontally after the hold, and slice both at the 90° angle to the fibers of the pectoralis minor and major with an appropriate device to allow people to see that you know how to actually cook and carve a brisket.
  14. Jonok

    Brisket came out so-so, what to do with 3lbs of cubed brisket?

    So, a way to do great brisket on an electric smoker is to trim it as recommended, inject with double strength better than bullion, then smoke to a temperature of 140 to 150. (So you can get some bark on it.) At this point, remove the extended flat and cube. Wrap the remaining flat, as well as...
  15. Jonok

    Salt Block

    I would suspect that that is false. If you mechanically remove food particles from the block, and then use water to dissolve a layer of the salt, and then cook the thing in a ~500 degree oven to pretty much denature any protein which is left…. But it’s your call😎 Mine never tasted like much...
  16. Jonok

    Salt Block

    Heat it slowly in the oven up to 450 or so, so it doesn’t crack. Put it on a container with a bit of kosher salt in the bottom, and use it to cook thinly cut dead things quickly. If you’re careful, you can even do stuff like chicken livers as long as you observe the “heat it slowly” caveat...
  17. Jonok

    BBQ'ed Hippopotamus Anyone???

    Had some back in the ‘70s when I had the chance to live in South Africa for a while. Sort of bland and stringy, but tender, had a fair amount of neutral fat, and not in any way offensive. I would bet a guy could smoke the heck out of one. On the other hand, all of this hand wringing about...
  18. Jonok

    Fast food pricing

    Well I agree with the majority of the outrage here, but the current Arby’s 2 for $7 French dip deal is pretty good. That all being said, absolutely nobody can hold a candle to Lion’s Choice. They make medium rare thin sliced beef sandwiches on quality buns with great sauces and sides at...
  19. Jonok

    Back up home battery systems? Generators? Solar panels?

    For rarely used small engines, 100LL avgas is the ideal solution. It is engineered to be stable, unlike mogas, and is the definition of corrosion resistant. It works great as mix gas as well. Haven’t trashed a carb on anything since I started using it. Head down to your local airport and make...
  20. Jonok

    Anyone here ever spin a whole pig/piglet?

    Had a pig roaster built from a 280ga oil drum. Direct heat with charcoal. (Lots of flare ups, needed a bunch of water Washing machine motor driving a right angle drive. 1.5” spit with three cross skewers. Wrapped the pigs (usually 150# on the hoof with head on, or 200# with head off and feet...
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