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  1. rivet

    kids and wrestling.....

    That is so heartwarming to hear. Congratulations on your son's newfound sport; you are exactly right on your observations and decision to let him wrestle. Kids need that kind of stuff, competetive sports, to learn what life is about and your son is well along that road, Tas~. Glad to hear you...
  2. rivet

    How and why did you first start smoking meats?

    I grew up grilling and barbecuing meats over charcoal or wood. Never imagined doing it with gas or electric, that was for "the house" and lots of house's stoves still used wood! Smoking seemed the next logical step. A lot of stuff made here is not really smoking, but offset barbecuing, but...
  3. rivet

    Pork Shoulder

    Let me say that this man knows his barbecue and does it right! Like the fact he prefers my finishing sauce, but that is beside the point- Tas~ can barbecue! You can take his recommendations to the bank. I've tried his recipes and now exclusively use his spritz/mop for anything I smoke. Good to...
  4. rivet

    charcoal basket for offset smoker?

    What kind of barbecue grill / offset smoker do you have? Too many variables to help you with what you've posted.
  5. rivet

    To Brine or Not To Brine

    First of all, I salute you for your Bronze Star. Thank you for your service, fellow Soldier. Brining is what it is- I don't believe in it, but I will share with you my unbiased brining versus no-brining experiment I ran last summer. You decide...
  6. rivet

    Cutting Board!!!!

    That's a beautiful cutting board you got- congratulations for your donated time and effort; certainly got rewarded for it. Nothing better than good wood and a sharp knife to prep some great chow!
  7. rivet

    Mexican Mole Sauce

    Hey Star, you won't be disappointed at all with the pre-made sauces in a jar. Some are top-notch quality and rival any of the hand-made-from-scratch moles I've ever tried. Mole Poblano sauce- the dark brown one- is a heavenly match with turkey, as it was originally invented. I smoked a turkey...
  8. rivet

    Brining Safety Question??

    Folks, she said she put 1 cup of salt (sodium chloride is assumed) per gallon of water. That is nearly twice the salinity of seawater. Seawater contains on the average, about 1.1 oz of sodium chloride per quart. That's 4.4 oz of salt per gallon. She put in 1 cup, that's 8 oz, per gallon. Not...
  9. rivet

    Brining Safety Question??

    Oh, by the way, these Italian and Spanish hams are available for import purchase in the USA. The USDA and FDA has deemed them safe for domestic consumption so therefore the methods of curing must be sound, right? You can buy them here: http://www.tienda.com/food/products/jm-11.html. And here...
  10. rivet

    Brining Safety Question??

    Trav.... Prosciutto. Jamon Iberico. These are world famous, salt covered, non-injected, air-dried hams that have been made for hundreds of years in Italy and Spain. A Pata Negra Jamon Iberico sells for over $800 a ham today. These meats would not be a prized delicacy if they were not...
  11. rivet

    Brining Safety Question??

    Trav, any brine with 1 cup salt per gallon is not going to grow any bacteria dangerous to food safety. Period. (And don't anyone one come out with some scientific proof otherwise. This is a reasonable kitchen in a reasonable environment, not a test lab). She said she had it in her fridge at...
  12. rivet

    Brining Safety Question??

    Oh my goodness! Throw it out, you're gonna get sick! You might even poison people! Just kidding. You'll be fine. Smoke away and treat your friends and neighbors.
  13. rivet

    TasunkaWitko Tries Gravlax

    Good grief that's looking good, Tas~ and your mustard looks perfect! Gotta agree with Beer-B-Q, that might be dang good on a spicy-beer-brat with onions. Youo've certainly done the cooking world a favor with this recipe, and you deserve points for that!
  14. rivet

    Second try at brisket

    You might want to look into getting a cutting-glove... Otherwise, congratulations!
  15. rivet

    Hy-Vee Pork - Butcher Question

    Yep, law states that labeling has to declare if the meat is enhanced with a solution. If they are getting primal cuts from Hormel, they may not be enhanced, since that is usually a retail-packaging marketing feature. Large producers have two lines, as was stated in a post above.You might want to...
  16. rivet

    Slop

    Great advice Kieth! If he wants bigger bottles, check out a hardware store, they have 20oz new spray bottles for around 3 dollars.
  17. rivet

    what is au jus

    Fire, you are the first person I've seen in here besides me that knows that. for good grammar and proper usage!
  18. rivet

    TasunkaWitko Tries Gravlax

    Hey Tas~ Great lookin ggravlax you have going on! I found this recipe at Taffel.se apparently it is a Swedish food website. Recipe looks easy and I'm sure a perfectly good equivalent substitute for the sweet swedish mustard the recipe calls for would be any mild American honey-mustard. Be aware...
  19. rivet

    Artichokes ?

    Hey, you all are welcome and gonna love it!
  20. rivet

    End of an Era

    Wow, Mule, so sorry that you have to go through this. It must be heartbreaking for you to see this happen and all that I can offer are prayers and a hope that things will become better.
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