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  1. Hamdrew

    Buckboard Carbonara

    Thanks! (to you and again to everyone else). I do wish I'd have had asiago for it, but it was still really good with parm. Forgot to add that I find it easiest to drizzle in the egg+cheese+pepper from a big spoon like that, vs. that yellow ramekin it got mixed in.
  2. Hamdrew

    Buckboard Carbonara

    I bet that'd be great, we used to serve a zuch pasta with prosciutto, peas, and cherry tomatoes. As for being "light", I just mean on the palate, LOL. At least compared to something like an even more bastardized heavy bacon alfredo, full of heavy cream, extra bacon grease (which TBH i wish I'd...
  3. Hamdrew

    Buckboard Carbonara

    Cut buckboard into strips: Put into a cold skillet and turn it on for the most crispness possible. Fill up and salt pasta water (i used MSG and No-Salt as I find they flavor it a little more) Get the eggs ready, at least 1 yolk per serving, 1 egg white per 4 servings. Grate your parm or...
  4. Hamdrew

    South of the Border sliders

    Like how birria tacos (or enchilada), but with a NM red chile sauce. I've only ever had them advertised as "red tacos" https://www.chowhound.com/food-news/277345/birria-tacos-recipe/ You'd have to add some fat to the red chile, but then it's just dipping and frying.
  5. Hamdrew

    South of the Border sliders

    Those look awesome. 🤔 If I was gonna add on to that in any way, it would probably be by frying (at least) the middle tortilla in red chile
  6. Hamdrew

    Rib Fail

    I like spares better myself, too, and the much higher fat content means dryness should never be a real issue. I prefer using stuff like the bend test, but going to 195*F is a safe bet. The carry-over will take them to 200*F+; The higher the temp you cook them at, the higher the carry-over spike...
  7. Hamdrew

    WSM Top Vent Open 100%?

    🤔.. <300*F is pretty easy to attain with the exhaust wide open, with or without the water pan. It simply requires less lit charcoal.
  8. Hamdrew

    Pork cushion ham update

    Looks delicious; I am gonna have to get out that way to GFS to get some pork cushion. If you like a really hot mustard, you can get black mustard seed at Asian groceries (i like Jays Int'l Market out on Grand). I eat quite a bit of mustard greens too, add a little ham/bacon and some extra seed...
  9. Hamdrew

    Smoked Cream Cheese?

    Nice. I hot smoke little perch fillets with foil pellet pouches (=a lot of smoke fast) for a smoky cream cheese dip/spread, but will have to try smoking the cheese too.
  10. Hamdrew

    Experimenal Mexican Burger (the family was not game

    id eat one of those tortas maybe 2
  11. Hamdrew

    WSM Top Vent Open 100%?

    I do, but as others said might not recommend it yet. You can easily get white thick smoke from smoldering wood/charcoal. This is a new WSM, correct? They always run hot- after a handful or two of cooks, the same bottom vent settings that were 325*F+ might run at 275*F or even less. Until then...
  12. Hamdrew

    My plants have no tomatoes... Here's why...

    You might try using a Q-Tip to pollinate them yourself. Preferably from a flower that has yet to blossom, just graze the inside of any other blossom. Another thing, overwatering helps keep the roots cool particularly in potted plants. My cherry tomato is getting 4+gal/day, and full tomatoes...
  13. Hamdrew

    Monster Avocado

    Virtually all of the avocados bred here are Hass, but they are apparently huge like that down in Honduras. Might be especially good, too.
  14. Hamdrew

    Capturing Rendered fat

    You can start by rendering out the trimmed hard fat cap in a pan on the grate, too, but no it should not affect the airflow much.
  15. Hamdrew

    What charcoal/lump do you prefer?

    i use greased newspaper to light my chimney, so when using lump always try to put the tiny pieces in first, on the bottom of the chimney. I like a mix too, but always end up stockpiling either during sales (Schnucks RO ridge the other week at $6/15lb most recently), so often won't have both...
  16. Hamdrew

    Panera's "Bacon Turkey Bravo" copycat

    Thanks for the likes guys; I got hooked on them. The sauce worked so well with the maple-y bacon, and the turkey breast was pretty maple-y too from using ground fenugreek seed in the rub.
  17. Hamdrew

    Mexican Style Eggs in Red Sauce recipe?

    Lots of times I will just make the sauce "on the fly" to order. 1. Fry a couple corn tortillas, plate them 2. Fry the eggs, lay them on the tortillas -While eggs are frying, halve cherry tomatoes and mince up a jalapeno and some red onion 3. Fry the salsa. Sometimes if i have an open jar of...
  18. Hamdrew

    Smoking pork butts for a luau, advice please?

    At the 165*F or so mark. As for 5-spice, I wouldn't be surprised if that's a "thing" given how the extent of an Asian melting pot Hawaii is. I used it on my Christmas pulled "ham" (cured butt) this past one and it was a huge hit. I've been doing the pineapple juice things for a while and that...
  19. Hamdrew

    Smoking pork butts for a luau, advice please?

    I like injecting and then wrapping with pineapple juice. Also am a fan of using Chinese 5 spice to compliment those flavors.
  20. Hamdrew

    Panera's "Bacon Turkey Bravo" copycat

    Around here it is known as "(St. Louis) Bread Co", but I know they are all over the place now as "Panera". They send out free sandwich and other coupon e-mails a few times per year, and this is the one I get most often. I cheated and bought the bread, as I had credit via one of those e-mails...
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