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  1. idahopz

    Father's Day pizza party

    Thank you yankee2bbq, and thanks for the like - we love to cook pizzas on the wood oven, especially now that we're accustomed to making a proper fire without burning, nor making the pies too slow to bake - it was quite the learning experience. Very kind TomKnollRFV, and thank you for the like...
  2. idahopz

    BEEF SHORT RIBS

    I managed to get a deal on short ribs the other day for about $2.50/lb. I do not cook the ribs on a smoker because I have never been able to get them tender, so these days I always braise them, and develop a sauce that is a winner with the wife. She still brings up the short ribs I made for her...
  3. idahopz

    I think likely around 160, but I never did directly measure the temperature - just went with...

    I think likely around 160, but I never did directly measure the temperature - just went with "looked" right based on prior experience. I tend to like my salmon on the rare side when doing a dinner cook, and only cook to firm when doing this kind of "salmon candy"
    • idahopz
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  4. idahopz

    Sounds reasonable to me. As long as you do not see the fat bubbling to the surface, temperature...

    Sounds reasonable to me. As long as you do not see the fat bubbling to the surface, temperature control is good. In fact, before I started using the Kummok method I did it at a single temperature, the fat bubbled to the surface, and it was still really good.
    • idahopz
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  5. idahopz

    Smoked wild sockeye

    Dang, that's a shame - we've been lucky in that Costco goes through so much fish that it has not been bad to date (now that I said that I'll get a bad batch) Keep us posted on your smoke
  6. idahopz

    A South African friend got me interested in making biltong

    Most definitely pics are on the horizon There isn't any reason curing salt can't be used that I know of, but I wanted to try how my S.A. buddy does for the first time.
  7. idahopz

    Smoked wild sockeye

    Thanks gents, and thanks for the like! Sorry to hear of your bad experience, SHS - can I ask what happened?
  8. idahopz

    Authentic Pork Carnitas/Carnitas de cerdo autentico

    Dang, that looks as authentic as it gets - I want to come to your place to eat!
  9. idahopz

    Smoked wild sockeye

    I think it was on the Bradley site where a guy Kummok posted the method, which is basically 1-2 hours at 100F, then 2-4 hours at 140F, and finally at 175 for 1-2 hours. I did 1 hour, then 2 hours, then 1 hour at the temperatures mentioned and it turned out perfectly. I did not measure the I.T...
  10. idahopz

    A South African friend got me interested in making biltong

    Thanks dave - I used white balsamic vinegar for the last 6 hours of the marinade. Did a test fry and it was quite tasty, not like anything I've had.
  11. idahopz

    Smoked wild sockeye

    Thanks Chris, and thanks for the point! Yeah, it is usually too expensive for me but my son and his boys love it, and they are deploying (again) to the middle east soon so they needed salmon treats to ease their travels.
  12. idahopz

    Smoked wild sockeye

    Sorry guys, I don't know what happened - the pics were showing yesterday, so I re-did the links and are showing now. Hopefully the links will not go bad again.
  13. idahopz

    A South African friend got me interested in making biltong

    I hope it turns out - this is my first time. I've made jerky for decades, but the spices I'm using are completely different in this preparation, and there will be no smoke nor heat like I usually do with jerky. I'll post the results, good or bad :D
  14. idahopz

    Smoked wild sockeye

    Thanks! Just coincidentally I made a smoked dinner salmon on the same day and used the left-overs for salmon dip the next day - absolutely delicious.
  15. idahopz

    Smoked wild sockeye

    Costco recently had wild sockeye available for $8.99, which is a sale in my area so I purchased about 10 filets. I like using Costco sockeye (and Copper River when available) because the filets are skin on which holds the fish together during the smoke. Plan is to use alder pucks in the Bradley...
    • idahopz
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    • recipe sockeye
    • Replies: 19
    • Forum: Fish
  16. idahopz

    A South African friend got me interested in making biltong

    A friend in South Africa likes making biltong, a form of dried beef, using an old family technique. He simply uses an old cardboard box with a fan to dry the meat, and if needed a 60 watt light bulb for a bit of warmth. It takes anywhere from a week to 10 days to complete the process. I...
  17. idahopz

    Soft Shell Crab Sandwich on Toasted Rye

    Dang that looks good Richie. Soft shell crab reminds me of a sashimi experience I had years ago - not for everyone, but it was live shrimp with the heads deep fried to serve afterwards - absolutely delicious.
  18. idahopz

    Smoked Jalapeno Poppers

    Nicely done!
  19. idahopz

    1st Tri Tip

    Man, that looks fantastic. Another way to do tri-tip is to grind it into burger blended with something like John Henry's Old Stockyard. Perfect fat content to make what my wife says are the best burgers she has ever eaten. She normally likes to load her burgers with the works, but with tri-tip...
  20. idahopz

    Enchiladas de Pollo Verde aka Green Chicken Enchiladas

    My goodness, that looks perfect! Mexican is my all-time favorite food.
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