Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bob the noob

    iphone or Blackberry?

    Blackberry all the way... Get the 9700 that just came out, optical touch pad so there's no track ball to get dirty. You can do the barcode scan/online price thing with "edocrab" (free) for blackberry, along with a lot of other stuff that iToys can do. Yeah, you wont have an app to tell you...
  2. bob the noob

    Cures and Safety

    My bad... (points casually to his name)
  3. bob the noob

    Cures and Safety

    The thing to remember about TQ vs. instacure is that TQ is instacure+salt.... that's why you have to use more of it to cure stuff. I'd wager if you looked at the ratios it's the same quantity of cure added to a meat.
  4. bob the noob

    Multiple wireless probes?

    So I'm realizing I need to get more temperature probes and I was wondering something. If you have 2 or three dual probe set ups from the same manufacturer, won't they all be transmitting on the same frequency and thus not work to well? I'm leaning towards using an Arduino board and setting it...
  5. bob the noob

    Best Lump Charcoal

    Very nice link! It's amazing that someone goes through that much trouble to review charcoal... but very useful info!
  6. bob the noob

    1950's Coldspot Fridge

    Hmmm... okay, apparently leaving the lump charcoal in the chimney starter was not the right thing to do. I've now spready it out in what was the veggie drawer and it's back up to 300. I guess I should use briquettes for more even burning?
  7. bob the noob

    1950's Coldspot Fridge

    Thanks... seems like low 220s is the best the single hot plate can do. I've put the chimney starter back in there but I'm trying the minion method of burning top down to see how that works.
  8. bob the noob

    1950's Coldspot Fridge

    Hey everybody, Long, long, long time no post... I thought I'd come back with something interesting. This is the 1950's Coldspot fridge that I got off of Craigslist for $45 a few days ago. My trusty MES is to the right and seems kinda small now. The previous owner had modified it by...
  9. bob the noob

    Thai Hot Sauce

    You can always order online: http://importfood.com/sriracha_sauce.html
  10. bob the noob

    Famous Dave's BBQ

    For those of you around Southeast Michigan, check out Lazybone's Smokehouse in Roseville or Slow's in Detroit. Lazybone's is pretty good. The owner did his time as a chef in fancy joints and now loves good Q. He's also a Kansas City BBQ judge too. Good stuff like smoked chicken gumbo, burnt...
  11. bob the noob

    Where to get spices and seasonings

    I get my stuff from butcher-packer in Detroit... Click here for their spice section. Good stuff, good prices, and they sell a LOT of other meat related gear. Anything from scales to butcher paper to hooks and netting.... -Bob
  12. bob the noob

    smokier bacon ?

    Same here... Last batch I did was almost an 18 hr smoke and the temp in the smoker never went over mid 90s. Bacon, like most smoked meats, is not a quick thing to do. If it is, it doesn't taste good... like most pre-packaged store bacon that's flavored by liquid smoke. -Bob
  13. bob the noob

    'strami day is here

    I see you're in Oakland County, you should try Butcher-Packer in the Eastern Market area. They have a large selection and have a LOT of meat processing equipment and materials. Call for their hours, I think they're only open M-F now but some time in October they have Saturday hours.
  14. bob the noob

    How much sausage do I get?

    All depends on how big of a fatty you want. I'd say get two pounds so you have a little more to work with being your first time?
  15. bob the noob

    Meat Slicer, Witch One, Witch One

    How do you slice chopped ham? Isn't that a little dangerous trying to slice little cubes of ham?
  16. bob the noob

    Pancetta vs. Bacon philisophical question

    Okay... how about this: A) Multiple ingredients cooked together become a dish/item of its own. B) Single items cooked in order to become another item are still a single item.
  17. bob the noob

    First bacon

    Well, whaddya think? Will you ever be able to buy generic store bacon again?
  18. bob the noob

    Pancetta vs. Bacon philisophical question

    I say it's still the same thing. A steak is a steak for example... The only way I would call it changed is if it was put into a dish with other ingredients, making all of it a single dish. So basically, if it's a single item cooked and served it's still that item. If it's multiple items to...
  19. bob the noob

    Knife Cases

    They have them at Bed Bath & Beyond stores here in Michigan, might be able to find them at similar household stores also.
  20. bob the noob

    Knife Cases

    Not really a knife carrier, but as someone who has different knives for different tasks from different sets... I love this knife block: http://www.amazon.com/Kapoosh-Knife-.../dp/B000Q4I9LM It has tons of little black plastic rods, bout the size of thin spaghetti. You can slide the knives in...
Top Bottom
Back
Clicky