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.
-
They’re Back!!! (After 17 Years)
Yup that's why I assumed we were talking about different things, or at least different types of cray (there are some saltwater kinds but i have no idea where). no ocean around here but every once in a blue rain I'll see a crawdad.- Hamdrew
- Post #38
- Forum: Blowing Smoke Around the Smoker.
-
They’re Back!!! (After 17 Years)
I am not sure what Aussies refer to as mudbugs, but around here it is a term for these- https://en.wikipedia.org/wiki/Crayfish aka Crawfish, Crawdads- Hamdrew
- Post #36
- Forum: Blowing Smoke Around the Smoker.
-
They’re Back!!! (After 17 Years)
crustaceans are somewhat similar to insects.. that said, i am not going out of my way to eat one. unless its a mud "bug" (not actually bugs as in insect)- Hamdrew
- Post #34
- Forum: Blowing Smoke Around the Smoker.
-
Catering food
The purpose of using water is how much heat it retains (i.e. much more than heated towels). Whether or not it's needed of course depends on how long he will need to keep it heated.- Hamdrew
- Post #11
- Forum: Wood Smokers
-
Catering food
@krj is right about not using sternos to heat them up. Do you have a vacuum sealer? Heat them at home, then throw them sealed in a cooler with hot water and cover the cooler with towels. It should only lose a couple degrees per hour.- Hamdrew
- Post #8
- Forum: Wood Smokers
-
Jake's Beans
I bet those are good. My favorite sweet heat combo is probably strawberry+roasted green chiles (like NM/Hatch chile) or NM red chiles, but to be honest I like just about everything (lol). I am not crazy about chipotles but do really like them with fruit, whether pineapple like al pastor or that...- Hamdrew
- Post #41
- Forum: Tennessee Group
-
Freezing pork belly + spices
I've gone up to 5wks, brown sugar can harbor some stuff but boiling takes care of it if you are worried (just let it cool before adding cure). assuming you're using freezer bags, not an open baking dish, you are still probably fine IME. that said, curing and then freezing before smoking is... -
-
Anyone here know about BBQ Grills/Smokers?
Sorry to say but I don't think any of those 4 are known for lasting a lifetime.. What type of units do you have experience using? Those are all pretty different, and every type has its own learning curve. Weber kettles on the other hand are known for lasting a very long time (why they are so...- Hamdrew
- Post #13
- Forum: For New Members
-
Old World Bacon... My Way....
I use it partially because they are plentiful (i.e. cheap) here, but pin oak (in the red oak family but some is pretty white) adds something deep/special like hickory, IMO. A little cherry never hurts either. -
Anyone have a knock off chick fil a recipe
Maybe overnight to be safe, but just a few hours will make a noticeable difference. It is not the lighting that caused the other pieces to look a dark, that is just from not turning them fast enough. The oil should be bubbling aggressively; be careful! And again,more dill seasoning in the... -
Tomatoes 2021
Cherry toms can be REALLY rewarding. I do try to stress everything as much as possible, but even still, this plant was over 11ft long. These tomatillos (purple keepers from adaptive seed bank) spanned 15ft wide, each big branch about 10ft -
-
Old World Bacon... My Way....
Thank you!! That is exactly what I wanted to know. Similarly I'm of the opinion wet brining spares finish within a week max, and more like 3 days for STL trimmed. Then, the issue of sugar taking longer to absorb comes into play, sometimes making it a little too sweet, since I often take an extra... -
Tomatoes 2021
Thats where mycelium come in. Something like- Those Cherokee purples can really be something else. One particular seed had unfortunately no yield, but the softest and least pulp I've ever seen. Only a handful of seeds in each fruit; practically bruised by looking at them lol -
Anyone have a knock off chick fil a recipe
brine in dill pickle juice and milk, and use dill pickle seasonings in the breading. i found a great local "nashville hot dill" spice blend, but i'm sure something similar can be found online. that is only part of the reason. they also pressure fry their chicken, aka the trademarked... -
Old World Bacon... My Way....
I do like hot and fast sometimes, it changes the flavor. Not necessarily for better or worse, just different. I have been noticing sugars length of time to penetrate the meat, the same wet brine will taste salty to me after 2 days but too sweet after 7. I wonder if complex sugars like maltose... -
Tomatoes 2021
I am growing a new one me this year- white currants (tiny); I like to think I have a green thumb but they are VERY hardy and growing aggressively. Do you ever do any companion planting, to help the soil etc. another way? Licorice mint is my favorite for anything potted/contained. As a ground... -
Old World Bacon... My Way....
As soon as they are thawed (tommorow), I will be doing my second dry cure ever, on a very streak-y full slab of spares. Their thickest parts are about the same as a pork belly, which leads me to my question: Is that 2wk time frame necessary when hot smoking (as I will be doing), or on the other... -
They’re Back!!! (After 17 Years)
This year is cicadas. Thankfully, they aren't nearly as destructive as locusts. Just started hearing them the other night myself. [They are most definitely edible]- Hamdrew
- Post #14
- Forum: Blowing Smoke Around the Smoker.
