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What's your occupation?
Raw materials (gravel) inspector/grader/purchasor for the state's Department of Highways. I like rocks!- rivet
- Post #522
- Forum: General Discussion Sticky
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Artichokes ?
I think John pretty much nailed it. Definitely want to precook them. You can also make an artichoke dip with the fresh hearts and smoke that, I did once and it was great (tho I used canned ones) http://www.smokingmeatforums.com/for...ad.php?t=77088 -
An outstanding package from RIVET!
Hey Tas~ glad you got the box safe and sound, and liked the mostly non-bbq goodies. You are gonna love those sprats! I discovered them in the grocery store a couple years back and they have been a regular in this house ever since...even my kids love them. You're in for a treat, just put them on...- rivet
- Post #5
- Forum: Exchange Program
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C H O R I Z O
You're very welcome. The website is Tienda.com http://search.tienda.com/search.html...LeftCol=submit not LaTienda.com. Anyway, the link takes you to the pimenton area. You can get 2 tins of sweet smoked for $9.95. I always get the 3 packs for variety....one each. Good luck to you and... -
C H O R I Z O
Meat Hunter, I think the rusty red color is coming from Spanish smoked paprika, also called Pimenton. Spanish paprika helps give chorizo its unique taste. The smoked variety is the perfect one, though you can use the sweet or the sour / regular kind. You can get true Spanish paprika at... -
C H O R I Z O
well exactly! But that's what you find nowadays in the grocery store in tubes labeled chorizo, wither from Mexico or an outfit out of LA, if I remember right. Twenty years ago Mexican chorizo was nothing like that either...you got it sliced in a deli, just like salami and Spanish chorizo. -
Horizonal Offset Smoker Mods
Hey Bad, you are very welcome! Glad to hear you have everything squared away, but if you need more help, give me a holler via PM. The firebasket works its wonders best in conjunction with the manifold. Lets you keep a decent fire going in cold inclement weather (especially good way up in the...- rivet
- Post #38
- Forum: Charcoal Smokers
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C H O R I Z O
Meat Hunter, go to your neighbourhood grocery store meat counter (Not a big box store like sams or wally world, but like Krogers or Price Cutter or Safeway) and strike up a conversation with the meat cutters. They will be happy to either "give" you a couple pounds of tallow for essentially... -
Meat market or grocery???
Bingo, Rick....you nailed it! Don't know what area you are from, but a local butcher will have greater access to locally raised hogs, and therefor a closer eye into the quality of the meat. Guessin' by your bamagator nickname, you should have plenty of access to fresh pork in that area of the... -
C H O R I Z O
The chorizo you find at the grocery stores is of the Mexican variety, high in secondary meats, added fat and tallow as well as organs. The Spanish or Portuguese variety is heavier on the lean cuts and much less fat and organ meat, as well as having a longer smoking and curing time, which makes... -
Brinkmann SnP - Mods
My point exactly. Thanks for underscoring it, Dave!- rivet
- Post #10
- Forum: Charcoal Smokers
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Brinkmann SnP - Mods
Hey, thanks for the link to the website for your mod. Got a chance to read it and look it over. Still looks like you took a woodburner, turned it into propane, so you could then burn wood. Don't understand all that, but if you like it, rock on!- rivet
- Post #8
- Forum: Charcoal Smokers
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Brinkmann SnP - Mods
Well, that's my question. How are you going to smoke if you converted a charcoal/woodburner to using propane, without then going to wood-chip packets? Haven't you gone full circle into doing something (burning wood) that you originally intended to not do by converting to propane, which is...- rivet
- Post #5
- Forum: Charcoal Smokers
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smoked sausage gravy, and andouille sausage
Jerod, that's some fantastic lookin' gravy! I loved that andouille shot, and the others looked pretty darn good too.... Congratulations on some serious chow there, and points for great cooking! -
Brinkmann SnP - Mods
Looks like you put a lot of work and money into that, congratulations- I'm sure you are proud. I'm confused though; you converted an offset charcoal/wood burner into propane and put in the burner racks along the smoking chamber floor (I'm guesssing that is what all that is) then had built...- rivet
- Post #3
- Forum: Charcoal Smokers
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Smoked carnitas
Unfortunately most of the replies didn't understand your question about seasoning your pork AFTER it was pulled. Yep, Rich, that's the start. Brown that meat really fast, really hot in just the slightest bit of lard. Then sprinkle over top of the entire butt's pulled contents- 1 TSP ground... -
Attn: All Minnesota (and all other) Members Summer Get Together
Absolutely beautiful Chevrolet you have there, Meat Hunter. Congratulations! And this is from a man who has Ford-blue runnin' through his veins! -
Attn: All Minnesota (and all other) Members Summer Get Together
Man this sounds like fun and a beautiful place too. I'll talk to Mrs Rivet and see, so far I like week after the 4th better of the two. Definitely will bring the little rivets, though they are tall teenagers -
Package From TasunkaWitko!
That's the best part Keith~ Local barbecue sauces are good, however local beers are better!- rivet
- Post #7
- Forum: Exchange Program
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Another try at Panne Siciliano
Roo-B-Que’s Three Day Panne Siciliano Pre ferment 1 1/8 Cup (5 oz) Unbleached All Purpose Flour 1 1/8 Cup (5 Oz) Unbleached Bread Flour 3/4 tsp (.19 oz) Salt ( I use Sea or Kosher Salt) 2 pkgs Yeast (NOT the instant rise kind. Regular yeast) 3/4 +/- 2 Tbsp. (6-7 oz.) water...
