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  1. Inscrutable

    Anyone using Inkbird or any other wireless thermometers?

    I’ve had some Inkbirds and were ok for a while for the price. But happier with my SmokeWorks Signals and ThermaPen.
  2. Inscrutable

    Made some chicken al pastor tacos last light.

    That’s really close to the marinade I use, have always done with pork butts in a Dutch oven. But you inspire me to try with chicken.
  3. Inscrutable

    Hot Dogs: Side by side comparison

    I’m supposed to stay away from processed meats, but every so often a chili dog just sounds so good. We seem to always have Nathan’s, but for as few as I eat not sure what is better that’s available here (E. NC … Harris Teeter, Publix, Food Lion). If nothing great there, and if they were...
  4. Inscrutable

    PIZZA TIME!!!

    My two favorite food groups
  5. Inscrutable

    Any takes on Rosemary seasoning?

    Dry, I use Herbes de Provence a lot, a nice blend.
  6. Inscrutable

    Any takes on Rosemary seasoning?

    Yes! I use it when I roast root veggies.
  7. Inscrutable

    Any takes on Rosemary seasoning?

    That’s different/interesting
  8. Inscrutable

    Hexclad/RecTeq

    My wife prefers thinner Neapolitan style, and don’t think my indoor oven will get hot enough (think they claim you can turn heat down some and get same results as other pans, but I’m skeptical), so she isn’t going to object. But I will try my stone first. And yeah, CI will be my choice for deep...
  9. Inscrutable

    Hexclad/RecTeq

    I never let any grease build-up, usually cook over a pan or something to catch it all. Wondering how close I can get to a Neapolitan thin crispy cook.
  10. Inscrutable

    Hexclad/RecTeq

    Not surprised. Mine can get hotter than oven, and I don’t have to schlep around the heavy Ooni for a single pie. Probably try it on a stone.
  11. Inscrutable

    Hexclad/RecTeq

    Curious of 2 things … Has anyone tried the Hexclad pizza steel? And see most are using ovens, but many using their smokers (mine is RT590 claims to get to 700*)
  12. Inscrutable

    Schnitzel time!

    So I am a novice on schnitzel … wife is Polish so more in tune with pierogies and halupki. And I am Italian, so chicken parm sorta analogous. Guessing basically a breaded and fried pork cutlet, right? Any seasonings/spices to include or exclude? I assume I can slice a pork loin to make this. Or...
  13. Inscrutable

    2025 Scholarship Auction Build

    Wow …. So cool … didn’t know you do this.
  14. Inscrutable

    Interior smokers for a restaurant

    I had the analog Model 3 … it was very good at low and slow cooks. I moved to pellet for more versatility, but do miss that one a bit.
  15. Inscrutable

    Sunday Spareribs

    If you have not, you need to find and listen to Lyle Lovett “Church” . It’s on his album Joshua Judges Ruth … so appropriate for your Sunday 😁
  16. Inscrutable

    Kinder's Santa Maria with Cracked Pepper & Herbs Large 10 Ounce 38% off sale at Amazon

    I generally can’t or shouldn’t use anything with salt as the first ingredient. How far off would the taste be if I made my own with a significantly reduced salt component? Not Santa Maria anymore?
  17. Inscrutable

    Interior smokers for a restaurant

    Learned something new today… didn’t even know there WERE indoor smokers.
  18. Inscrutable

    New to smoking

    Welcome, and good advice here already. Ask any questions, don’t be bashful … everyone here is very helpful and respectful. We all had to start sometime, and have gotten help here.
  19. Inscrutable

    Any takes on Rosemary seasoning?

    I do. Often use rosemary and thyme to make some different savory rubs for chicken and pork. I haven’t gotten into too much bread making beyond a crusty no-knead in a Dutch oven, but I need to. Nothing like warm fresh homemade bread 👍👍
  20. Inscrutable

    Storing Cabbage experiment

    I do think the freezing has potential. When I make Caribbean slaw I make a too-big batch coz I hate to toss 1/2 the cabbage. Last time I froze some of the slaw. Upon thawing, the cabbage was still pretty firm. And that’s with having all that citrus mixed in (mango, orange, lime). I’m thinking...
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