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  1. Hamdrew

    Acceptable levels of nitrate in Tender Quick or Celery Powder vs. Prague #2

    I was unsure about that. I'd (possibly incorrectly) remembered reading this- "This product is used as a natural way to cure your products. Celery is juiced, then fermented to covert (reduce) some of the nitrate to nitrite. After the juice is fermented it is tumble dried, then its nitrite content...
  2. Hamdrew

    Acceptable levels of nitrate in Tender Quick or Celery Powder vs. Prague #2

    Sure it is this stuff:
  3. Hamdrew

    Acceptable levels of nitrate in Tender Quick or Celery Powder vs. Prague #2

    I could easily be mistaken but I thought nitrate (before conversion) is still a preservative against some bacteria. The above 50*F and into room temp, outside of curing chambers, as I understand it, IS a trial and error science based on centuries of meat preservation. I'm not really wondering...
  4. Hamdrew

    Acceptable levels of nitrate in Tender Quick or Celery Powder vs. Prague #2

    Is the nitrate content simply much lower in TQ and CP than the amount in #2 cure? Or is it a trial/error or "better safe than sorry" thing where we don't know well enough? I have never used TQ, but the meat i've cured with celery powder is inexplicably better than using cure #1. It may very...
  5. Hamdrew

    Pork cheeks, how did I not know?!?!?!?

    It is arguably the best part of pork, in some cultures always goes to the cook or guest of honor when eating whole hog. Cured it is known as guanciale, traditionally was more often than not unsmoked but unsmoked is pretty common/easily available these days. I think of it like an always-perfect...
  6. Hamdrew

    Economical Smoker or Grill

    WSM's are pretty economical, and "set and forget" if that is a concern. A 22" and 2 Weber Rib Racks could hold up to 10 racks, 5 on the top grate and 5 on the bottom.
  7. Hamdrew

    Pickle brine wings

    It's pretty good IMO. Not too overly salty- I've used it as a rub (heavily) on cured ribs and while salty were very much still edible. Some of my other favorites- Jalapeno powder Thai Green Curry Powder White Pepper (sadly i think may be discontinued) Lavender Herbs de Provence STL style BBQ...
  8. Hamdrew

    Pickle brine wings

    I use this stuff (and for a lot of my pickling needs, too). I don't know who the bulk supplier is, but there's brands with about the exact same label all over the country.
  9. Hamdrew

    Getting rib tips cartilage soft

    5-6hrs at 325*F wrapped in foil with some liquid
  10. Hamdrew

    Breadding

    I do not like that brand's cajun seasoning vs. Tony C's, but that could be fixed with your spice cabinet. I am intrigued, though; would like to see the difference between their regular fry breading and this air fry stuff.
  11. Hamdrew

    whats the difference btwn Steak Ready Pork Shoulder Butt and Bone-In Boston Butt Shoulder Roast

    1.50 for boneless is a great deal, I'd pick up a couple for occasions where I want a ton of rub/other flavors added (utilizing the inside extra surface area). ..That said, I would assume it means "center cut" , roughly 7lb butts with less meat underneath the bone.
  12. Hamdrew

    Pork belly

    For whatever reason, it dropped from $6 to 5/lb at the butcher shop in town for me. It's significantly cheaper if I drive to the city and go to an Asian grocery, or some Hispanic ones.
  13. Hamdrew

    Jamaican Pot Roast/Oxtails

    I bet that would be great with goat, too.
  14. Hamdrew

    Baby Backs on a new smoker

    It will get a little better as some grease builds up, and you can do some insulation pretty cheap: fiberglass wire, bricks in the cooking chamber to even out the temp discrepancies, and others. Be ready to paint it again after a few cooks, too
  15. Hamdrew

    Burger Press Recommendation?

    @chef jimmyj Agreed, as they are on McDonald's copy cats. For both but especially white castles, 73%/27% if not fattier, IMO; those tubes of pasty ground beef at the store work wonderful IMO. [I just roll out the meat between parchment on a lipless baking tray, partially freeze, score and...
  16. Hamdrew

    Wrap in a Pan?

    I would just go to Lowes, Home Depot, Walmart etc. and pick up a Weber rib rack for ~$15
  17. Hamdrew

    Brining question

    IS there any skin on it? If so, it is your call whether you want at least slightly better skin or more brine time. If not, I would probably brine it til the smoker is warming up.
  18. Hamdrew

    Burger Press Recommendation?

    A similar way to @thirdeye is how i make smash burgers; I have an induction stove that I'm afraid to do a real midwest smash&smear. Just throw a couple oz between a folded strip of parchment; use your hand, a plate, or rolling pin; and slap it directly on the griddle. These had onions...
  19. Hamdrew

    Buckboard Carbonara

    Parm or pecorino is always great, asiago is just a lot "footier" and I for whatever reason like that funk it adds. I'm gonna try it with some kind of new (to me) hard cheese soon with as much buckboard as i have
  20. Hamdrew

    Do big offsets taste better than small offsets?

    Big smokers = easier to burn clean as said, and more surface area to catch the trace undesirable byproducts like creosote. Much more air is passing over the meat than a small offset.
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