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  1. ddufore

    Amesphos

    According to Joe Ames Jr., Amesphos should be available in mid January.
  2. ddufore

    Guisado de Puerco con Tomatillo / Pork Stewed in Salsa Verde

    I make a similar dish with my home canned chilies and pork dredged in masa. Very, very good.
  3. ddufore

    Disco's Posts

    Awesome, Disco. Thank you.
  4. ddufore

    Dried Pellets 100% Reliable

    After measuring pellets, I put them on a paper plate and microwave them for one minute. Take them out and let them cool and repeat. Never had an issue with pellets going out.
  5. ddufore

    First Attempt at Smoked Cheese - Planning 10/14/18

    Zwiller, What is your method for dust? How much and for how long? Thanks.
  6. ddufore

    Cold smoked bacon...

    What are you thinking, Dave? The last time I did bacon, I did an amnps full of pellets waited a day and did another one. After letting it age a couple weeks it tasted good to me.
  7. ddufore

    Cold smoked bacon...

    Dave Made a batch of dust today. It’s about 50-30-20 cob, apple, and hickory. Couldn’t use the dehydrator because the mats were too porous. The dust would have passed through. This stuff looks awesome. I lit one row in the pellet burner and it went about an hour. I have enough to last me at...
  8. ddufore

    Cold smoked bacon...

    I’m retired so I have the time and I am in no hurry.
  9. ddufore

    Cold smoked bacon...

    Dave. I like your method for making dust. I have a dehydrator and will use it to dry it. Plan to cold smoke some BBB in the near future.
  10. ddufore

    UMAi Spanish Chorizo

    Very nice,N.
  11. ddufore

    First Attempt at Smoked Cheese - Planning 10/14/18

    Nice color.
  12. ddufore

    First Attempt at Smoked Cheese - Planning 10/14/18

    I agree with Holly on the cheese smoking procedure. I have a XL BGE and use the same method minus the ice. I opened a pack of xsharp cheddar that I smoked in April over corn cob pellets yesterday for my blacksmith buddies and it was gone in 10 minutes. Give it some time and it should mellow.
  13. ddufore

    UMAi Spanish Chorizo

    Looks great!!
  14. ddufore

    wood for making charcoal for kamado

    I make my own charcoal every year. The wood I use is best described as mixed hardwood. Whatever you use, make sure you use seasoned wood. I would try with what you have and then try smoking with it.
  15. ddufore

    Al Pastor Tacos

    Awesome! I agree on the carousel.
  16. ddufore

    Fassett's Breakfast Sausage Seasoning

    I always use kosher salt. I like the way it tastes. That’s just me, I think any plain salt will work. No iodized.
  17. ddufore

    UMAi Spanish Chorizo

    Looks great, nepas. Found a chunk of this pushed back in my fridge. It’s about a year and a half old. It’s vacuumed packed and still looks good. Will have to try.
  18. ddufore

    UMAi Spanish Chorizo

    A lot of good eating there.
  19. ddufore

    Question Andouille sausage

    It's a lot of work and maybe unnecessary but I always chop the fat and 1/2 of the pork in about 1/4-1/2 inch dice and coarse grind the remaining pork. Probably does nothing but make a very good looking andouille.
  20. ddufore

    UMAi Spanish Chorizo

    Looking good.
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