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. chewmeister

    Old Fat Guy Smoked Short Ribs

    Thanks, chewmeister. Have you done a post on the Korean ribs? They sound good. No, I haven't yet. It's been awhile since I've made them. Will have to find the recipe.
  2. chewmeister

    Old Fat Guy Smoked Short Ribs

    Love short ribs and those look tasty. Nice job on the sauce/glaze. It's very similar to a recipe I use to make Korean spares. Mine uses a little Thai chili paste as well.
  3. chewmeister

    Hot Roast Beef Sammies with Gravy

    You're on!
  4. chewmeister

    Hot Roast Beef Sammies with Gravy

    Hey, I hear ya. Sometimes it's not just the age it's the mileage.
  5. chewmeister

    Trying to do sausage for the first time.

    What sausage are you planning on making? Never used smoked collagen casings before.
  6. chewmeister

    From a newbie,First country style rib

    Love those CSR's especially when marinaded in some teriyaki. And don't get me started on carnitas. Yum.
  7. chewmeister

    Hot Roast Beef Sammies with Gravy

    Sometimes simple is the way to go. Made an Italian beef roast a couple nights ago with some homemade hoagie rolls and the used the juice for dippin' the sammies. Was awesome.
  8. chewmeister

    TEXAS STYLE BRISKET

    Don't know how I missed this one, but dang Gary that looks good.
  9. chewmeister

    Smoked Three Pig Cordon Bleu

    Looks interesting and delicious. A belated happy birthday.
  10. chewmeister

    Cuisinart Food Processors

    I have an older 11 cup Cuisinart processor that I use for most everything except bread dough. Even while using the pulse function on thick dough the motor gets warm pretty quick. Pie crusts and pasta dough are no problem but I use a KA mixer for bread dough. Wish I could afford one of those...
  11. chewmeister

    Prague powder vs tender quick

    This^^^^^^ As far as the crumbly sausage part, you probably rendered out the fat by cooking at too high a temp. I never go over 170 to 175 pit temp on sausage.
  12. chewmeister

    Buck Board Bacon in East Texas

    Drunken chicken is pretty dang good.
  13. chewmeister

    Buck Board Bacon in East Texas

    I prefer my tequila in the liquid form.
  14. chewmeister

    BRATWURST "In the Spirit of Wurstfest" 2015

    Excellent post and thanks for sharing. Have yet to smoke any brats as growing up near Sheboygan we always had fresh and that's what I've made so far. May give these a try.
  15. chewmeister

    Italian Sausage 5#

    Looks great, Richie. Gotta say Italian sausage is probably my favorite kind. And yes, peppers and onions are a must.
  16. chewmeister

    About the folks on this site.

    Sorry I missed this earlier. As has been said, you'll have a hard time finding better people than the ones on this forum.
  17. chewmeister

    Recent Pancetta

    Yes! And salami, and cappicola,etc. Lol
  18. chewmeister

    Smoking some salt, I'm getting low!

    Good to know.
  19. chewmeister

    Recent Pancetta

    That stuff looks awesome. How much weight reduction did you end up with?
  20. chewmeister

    Today's menu

    That's a lot of nice sausage. Well done.
Top Bottom
Back
Clicky