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what doesn't burn?
I suppose if you get it hot enough it'll burn... The quality of a lot of things seems to have come down in the last couple of years. I've always used Kingsford Mini-Logs in my offset for Hickory or Mesquite, but the last couple of years the bags have had huge pieces instead of the smaller...- SmokyMose
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Bread Flour Shortage?
Apparently a lot of it is regional, like with eggs. Like mentioned above, we never had a shortage around here except during covid. Even then there was no shortage of generic AP. Funny, but when the Ukraine thing started King Arthur immediately jumped up $2 for a 5# bag, but not the other brands... -
I bring you the Feb. 2023 Throwdown for your voting pleasure!
Wow, some tasty looking chow here! Nice turnout! Just a little aside to admin. If you look at the thread without logging in, which I sometimes do, it shows the # of votes each entry has gotten, while if you log in you don't see until you vote. Glich? Yes, it influenced my vote, because I tend to...- SmokyMose
- Post #29
- Forum: SMF Throwdowns
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Ole show popped up
I'm not much for TV, but the Mrs. watches a lot of stuff by internet (We gave up cable a couple of years ago.). I'll have to tell her about this ME tv. She likes the old stuff when she can find it.- SmokyMose
- Post #7
- Forum: General Discussion
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Woke up 10º, it's definitely a Chili Day!
I start getting nervous when I open the last case....- SmokyMose
- Post #17
- Forum: Chili, Soups, and Stews
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Woke up 10º, it's definitely a Chili Day!
You've influenced my meal planning. Friday is going to be chili day. I don't have enough smoked brisket but I have chopped up brisket....- SmokyMose
- Post #15
- Forum: Chili, Soups, and Stews
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Sour Dough Starter from Scratch (no yeast culture)
At the last, when it's rising and falling so fast, I'll feed it twice the day before I plan to mix. Then I feed it first thing in the morning and at about the 4hr point it's rising like gangbusters and that's when I use it. I'd be interested in the Ciabatta recipe if you go that route. Never... -
Sour Dough Starter from Scratch (no yeast culture)
I have some, but I'm in no hurry and I enjoy the process. -
Cast Iron Chicken Cacciatore
With the Mrs' low sodium diet I'll probably just pass on the capers.... -
Sour Dough Starter from Scratch (no yeast culture)
Won't be long before you're folding dough! Do you switch to 12hour feedings at the end? I didn't carry over the discard after my last bake and need to start another culture. I think I'll try the 1:1:2 thing... -
Sour Dough Starter from Scratch (no yeast culture)
Give up on that on-line bought crap, Ray. Start out with 100G of flour and 100G of good water. Mix it up and pour into a jar and let it sit in a warm place 24hrs. Your 74F house is fine. You don't need to stir it. Then take 100G of that out and mix with 100G of flour and 100G of water (1:1:1)... -
Sour Dough Starter from Scratch (no yeast culture)
Looking pretty! I've always gone with 1:1:1 for the whole process. What's the advantage of going to a 1:1:2? Are you going to give it a name? -
Cast Iron Chicken Cacciatore
Looks darn good for "off the cuff"! I'll have to downsize it, but I think I'll give this a try. I already have all the ingredients except capers, which I have to admit I've never had. I can use some of my canned tomatoes from '21 that I need to use up. I'm getting the hang of the pasta machine... -
Costco Pastrami
I thought that looked a little odd for a Corned Beef, but I figured it was just a really lean point. I've never seen that in a store, but then there are still a lot of things I've never seen. -
Always that one cold spot
I take chicken up to 180 or so. I don't worry about beef. I don't probe all over like that and since we usually don't eat right off the grill a minute or so in the microwave is enough to make me feel safe.- SmokyMose
- Post #3
- Forum: General Discussion
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Costco Pastrami
Man that looks good! I'm picturing some marble rye bread, Russian dressing, kraut, a slice of Swiss and a pickle spear on the side.... The Mrs. had to go on a low sodium diet a couple of years ago (and of course I had to go on it, too) and it's amazing how "salty" a lot of things are to us now. -
Chewy bacon
Seems like it would taste really salty, but then again, a lot of people like that.- SmokyMose
- Post #22
- Forum: Hot Smoked Bacon
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Brisket Steak testing .
OK, Rich, I'm giving it a shot. Got a couple of pieces in the SV now, no seasoning just nekkid. I have to be careful with seasonings and sauces with the Mrs' low sodium diet. I tried the jaccard thing and gave up after three stabs. This is tough meat! I figure I'll just let it swim 'til I get up... -
Creative Italian Fun: Deep Dish Stuffed Crust Lasagna Pizza (Pics)
As usual, you continue to amaze and humble me! So how did you get them out of the pans? With cornbread I just flip the pan over and the bread just falls out, but I'm not sure about this.... As with others, now I'm ready to look for the C.I. pans. -
