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  1. BXMurphy

    Thanksgiving How to: Holiday Ham from Pork Butt / Pork Shoulder!!!

    I am making my first Easter ham using this recipe. Thank you for breaking it down and making it easy. The important thing for me is not to freak out over the process. The heaping tablespoon of cure #1 to one gallon of water and injecting it like a psycho is key. Everything else is cake. Thanks...
  2. BXMurphy

    White sugar = molasses removed

    White sugar is just refined brown sugar where the molasses has been removed. Out of brown sugar? Put the molasses back in. More molasses = darker white sugar. Murph
  3. BXMurphy

    Pork Fat Off of Boston Butt

    Haha... doughnuts... B
  4. BXMurphy

    Pork Fat Off of Boston Butt

    You know, I've never tried making sausage but I see that everybody does it. How hard could it be? I'll have to look into it (like everything else in here.. this place is NUTS for meaty ideas!). B
  5. BXMurphy

    Pork Fat Off of Boston Butt

    Wait. WHAT?! Really? Bookmarked. +1 for the WIN! Perfect! I'm on it! Thanks for that, Hijack73! B
  6. BXMurphy

    Pork Fat Off of Boston Butt

    I wasn't sure it would melt off and if it did, it would just wind up in the drip pan. If it DIDN'T... I just can't get it past my lips. I hat the mouthfeel of fat. YECH! B
  7. BXMurphy

    Pork Fat Off of Boston Butt

    I swear by tallow. That stuff kicks it up a few notches. B
  8. BXMurphy

    Pork Fat Off of Boston Butt

    Suet! Now THERE'S an idea I NEVER would have thought of! Kudos to wife! B
  9. BXMurphy

    Pork Fat Off of Boston Butt

    Yeah... Cook in it like it was bacon grease but not as yummy. :emoji_sunglasses: I've been making ghee to cook in lately. Super-high smoke point and really delicious. Love my popcorn with that with salt, onion and garlic powders. Oh! B
  10. BXMurphy

    Pork Fat Off of Boston Butt

    Gee I never thought of the fire idea. That would work! B
  11. BXMurphy

    Pork Fat Off of Boston Butt

    That's an idea! I don't think it has the skin on it but I will look when I defrost it. B
  12. BXMurphy

    🥓HUGE Discount on Lifetime Premier Membership

    On the fence? No ads is absolutely worth the price if you come here for help or ideas on a regular basis. I recommend a purchase. This is a nice place to be. Murph
  13. BXMurphy

    Pork Fat Off of Boston Butt

    I cut the fat cap off of a Boston Butt and froze it until I got around to asking SMF if it's good for anything. Do you use it for anything? 🙂 I am going to whip up some Boston Baked Beans and am thinking of throwing a hunk in there. What could possibly go wrong? B
  14. BXMurphy

    Weekend Challenge?

    Yep! That's what I was looking for. Thanks, Schlotz!
  15. BXMurphy

    Weekend Challenge?

    Mmmmm! That looks GOOD! I love the char! I love it when Mrs. Murphy burns something. She's apologizing, I'm snacking my lips! What's that with the char; thighs? Murph
  16. BXMurphy

    Brisket - Corned beef and Pastrami

    Too funny.... I haven't done a corned beef since last year and I'm back, looking for help. And what did I find? This thread.... 🙂 Thanks again, as always, Third Eye! B
  17. BXMurphy

    Weekend Challenge?

    Thanks, Ryan. I appreciate the reminder. Pictures really, REALLY matter - at least for me. I love seeing what everyone else is doing. It sounds like others feel the same way. Murph
  18. BXMurphy

    Braided Pork Loin - Peach Glaze

    Wow, that's cool. I'm doing pork loin this weekend. I wish I saw this before I cut it in half for rubbing and vacuum sealing. Argh! :emoji_stuck_out_tongue_winking_eye: Murph
  19. BXMurphy

    Weekend Challenge?

    Hey, do we have a Weekend Challenge or something like that around here? You know, somebody says "OK, this weekend everyone does brisket or whatever." Then folks post their pictures and recipes and we can all enjoy some smoked food pics! Anything like that? I looked. Couldn't find. Thought I...
  20. BXMurphy

    If it doesnt work, why do it?

    I hear about people marinating and rubbing their meat in all sorts of deliciousness. And then I hear about how salt is really the only flavor that penetrates. Why bother marinating or rubbing if salt is all I need? Murph
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