Toggle sidebar

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.
  1. BXMurphy

    My first brisket on my new smoker.

    Certified Piedmontese beef?
  2. BXMurphy

    Some heavy weather coming

    Ugh. It's that easy?!? Thanks brother! You saved my sanity! :emoji_wink::emoji_thumbsup: Whew! I owe you one... Murph
  3. BXMurphy

    Some heavy weather coming

    I'm ~10 pages deep in a weather thread and my email is totally bombed with weather jokes and anecdotes. Can I turn off email notifications for just one thread or do I have to shut them all off? If so, how? (Man, I seem to remember that if I posted a message, a checkbox would be available to...
  4. BXMurphy

    Food Fraud - I'm On a Hunger Strike Now

    I somehow stumbled on the subject of "food fraud" on YouTube! Good grief! They're talking about your olive oil having vegetable oil in it, your haddock might be some other "white fish," and there could be horse meat in the hamburger. In fact, how do you really know that the hunk of red meat you...
  5. BXMurphy

    New Grinder

    Man! WOW! Now THAT'S what I call a write-up. Nicely done, nlife; thank you so much for that. You can't even believe how helpful that is. This is all starting to make sense to me now. I started to wonder about all this because the cable guy piqued my interest in grinding. When he was talking...
  6. BXMurphy

    New Grinder

    Wow! This is all such helpful information. Thanks to everyone for jumping in. Fuelng Around was talking about not spending some extra amount of money to tier up to the next level. I've talked myself into spending $250 for a decent entry-level grinder. The LEM MightyBite #8 or something in that...
  7. BXMurphy

    Some heavy weather coming

    It's the humidity...
  8. BXMurphy

    New Grinder

    Okie, thanks for the info; that's incredibly helpful. It's just me and my wife and we ain't grinding up any wild animals. Just a roast here and there for burgers, some sausages, and absolutely some jerky every couple of weeks. I didn't want to buy more machine than I needed but the diff...
  9. BXMurphy

    New Grinder

    Old-ish thread but I'm posting a big thank you anyway! I came here wanting to find out what to look for in a grinder and sausage maker. This LEM looks like it'll do the trick. Thank you!! Happy New Year! Murph
  10. BXMurphy

    $44,000 Smoker. Probably Sucks.

    Yeah, I saw that. My bad; I mis-read it the first time around. Sorry. Murph
  11. BXMurphy

    $44,000 Smoker. Probably Sucks.

    :emoji_wink:
  12. BXMurphy

    $44,000 Smoker. Probably Sucks.

    The link works for me... Edit: Copy and paste this https://www.webstaurantstore.com/southern-pride-sp-700-stainless-steel-gas-rotisserie-smoker-with-12-18-racks-and-rail-trailer-package-150-000-btu/986SP70018TKIT.html B
  13. BXMurphy

    $44,000 Smoker. Probably Sucks.

    Would you buy THIS piece of sh!t??!? Murph
  14. BXMurphy

    White sugar = molasses removed

    VERY interesting! Thank you for the source. Murph
  15. BXMurphy

    White sugar = molasses removed

    Wait... what? You're saying refining takes out molasses and then molasses is added back to refined sugar to make it brown? :emoji_astonished: Oh, man. I'm done. :) B
  16. BXMurphy

    Easter Ham w skin?? Now what?

    Ok, pc farmer says he'd still cure for two weeks even with injecting. I think I'll go that route and use a store-bought spiral-slice for this Easter and smoke a home made for the win next week. Thanks for the triage, gang! B
  17. BXMurphy

    Easter Ham w skin?? Now what?

    Pics? Hah! I should have taken some!! Man! First time. What a freakin' MESS! Nobody ever tells you the technique to use, especially with the holes all along the needle. I have cure/pork juice EVERYWHERE! Walls, toaster, ceiling... dog... <sigh> Glad I have a wife and bourbon. Yeah.. no pics...
  18. BXMurphy

    Easter Ham w skin?? Now what?

    Ugh. <gulp> What if i said I injected the daylights out of it - every inch all around? Any hope? Hey, here's a question... What if I didn't inject, is this eight pounds of botulism in a week or just a porky ham product? (This is a vac sealed pork shoulder that expires on April 12.) B
  19. BXMurphy

    Easter Ham w skin?? Now what?

    I have found that absolutely, the skin has to come off because it is almost impossible to stab through it. (Wow, can you actually kill a wild pig before it kills you?) Oh, I'm using tallbm's method. It seems about right but I'll welcome any input. Thanks and happy Easter! Murph
  20. BXMurphy

    Easter Ham w skin?? Now what?

    I have a shoulder that looks like it still has skin on it. I'm curing it for Ham and smoking next weekend. Should I trim the skin and fat or not? (I'm partial to trimming because... eww. But maybe I'm missing something?) B
Top Bottom
Back
Clicky