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  1. mosparky

    Now, I know why they call them boning knifes.

    I have a chainmail glove for when things get serious. They can be had under $20. One advantage is they are also stab proof. The Fabric based ones might not be.
  2. mosparky

    90/10 ground sirloin not edible

    I won't buy it for that very reason. I did once and it took me half a pitcher of iced tea to get that dang burger down. Shee Beast got some not too long ago. Tried it in spaghetti, not as bad. Suggestion: don't brown it to fully cooked and use it in sauce dishes i.e. chilli, spaghetti ect.
  3. mosparky

    South African Droewors

    The one thing I am still trying to figure out with BT, Droewors and such, how do you keep bugs out/away ? We are coming into spring weather and the annual ant invasion. Flies and gnats can also be a problem at times. Maybe I should bide my time til winter to start this journey.
  4. mosparky

    Letting butt warm in cooler over night for a quick cook?

    On the surface it not only sounds like a terrible idea, but a dangerous one as well. Meat should NEVER be kept at 40-140 deg for more than 4 hours. Now if you are using the cooler because you are out of refrigerator space and plan to use plenty of ice to keep the temps down, that should work. I...
  5. mosparky

    No cream cheese please

    perhaps Pamento Cheese
  6. mosparky

    Programmable electric smoker

    Several of us here have just added/converted their MES electric smokers to run on PID. Their are several on Alber Instuments site that will do what you want. The function is often called ramping. I think Alber calls it programable or something. You can find PID's cheaper on fleabay and such, but...
  7. mosparky

    Roll out switch

    Not really needed on an analog unit as they do not have insulation to catch fire.
  8. mosparky

    Roll out switch

    The roll out switch is a safety device, intended to prevent a run away condition. Should electronics fail in a constant "ON" condition the roll out will open the circuit at 300 deg F. The insulation is rated a little above 300 F and may begin to smolder or burn a little above that. So the roll...
  9. mosparky

    Well, there's this!

    Great ones !! I really want that refrigerator magnet
  10. mosparky

    I just heard... A great friend and member is gone...

    Shock and Heartbreak. I truly enjoyed his post and cooks. Few knew southern comfort food as he did. My journey down this path would not be the same without the guidance and advice gleamed from his post.
  11. mosparky

    Electric smoker alternative

    I would nix the water heater element idea first. They have a very small surface area and are meant to work with a 40+ gallon heat sink. Oven or MES element is a far better choice.
  12. mosparky

    Buckeye 1 Inspired Corned Beef Jerky

    Good luck on the eye of rounds. The corned rounds here are bottom round this year.
  13. mosparky

    Buckeye 1 Inspired Corned Beef Jerky

    I am very intrigued by this. Should I soak as a whole roast or maybe save some time by soaking after slicing ?
  14. mosparky

    A Few 4 Sunday !

    Great ones. That last one has me wanting to create a bourbon salad dressing. Surprised there isn't one already.
  15. mosparky

    knife safety

    I've seen a lot of folks use a knife with the blade exiting the hand from the pinkie end. Maybe some find it acceptable in certain situations, but I was taught (even before Cub scouts) never use or carry a knife in that position. Never cut toward yourself. To me that is just asking for trouble...
  16. mosparky

    Chuck Roast Pastrami

    Count me in.
  17. mosparky

    Magic Biltong

    Just curious, What needs to be done different to use pork loin instead of beef ? In my research so far I've seen mention of having to treat pork and some other meats a bit differently, but no explanation. just stay on topic with the red meats (beef, game ect.) I know I will need to strip the fat...
  18. mosparky

    Hernia mesh repair.

    The wife had one several years ago. Thought it failed a year or so later, but turned out to be a pulled muscle that time. She was down for the count for a couple months before she could return to work. A buddy also had one that had to be redone. Seems the first surgeon placed the mesh on the...
  19. mosparky

    Halupki And Pierogies: Cold Weather Dinner (Pics Of Course)

    Thanks for the reply. Freezing them will make things much easier. I don't really see much way to just make a few, so big batches frozen, then thaw enough for me works much better. She-Beast won't touch these on a bet or dare.
  20. mosparky

    Magic Biltong

    Dang, this looks too simple and to delicious not to try. Is the eye of round sliced into slabs lengthwise, then cross grain after it is done ? How do I decide when it is done, just sample til it is to my liking ?
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