Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. curious aardvark

    New Cooker!

    you FOUND IT ? lmao - good job you didn't have to pay for it - that looks expeeensive. And oh so shiny :-) If I had anywhere to put something like that I'd be jealous, as it is I'm just envious ;-) And looking forward to seeing pics of it in action. So just out of curiosity what did you...
  2. curious aardvark

    Doughnut Recipe??

    yeah looking the the recipes above it just says 1 inch of oil in a normal pan - I can do that :-) Good to be reminded of older threads, mmmm, donuts. And I still maintain that krispy creme suck - their crullers are made from cake donut mix - not even hollow ! ;-)
  3. curious aardvark

    CB makers in Jersey

    checked out some loins at my local supermarket yesterday - around $5-6 a pound. It's one of the most expensive cuts of pork we have over here. I think it must be because 80% of all bacon in england is back bacon, so it's all pretty much used up and what hits the shops tends to be very small...
  4. curious aardvark

    Breakfast

    you had me right up to the 'added fruit' part lol Everything else belonged on that plate - but kiwi ? lol Take the fruit and make a smoothie, that'd go with the food a lot better I reckon ;-)
  5. curious aardvark

    made a bunch this round

    looks good - so you reckon cureing effects the texture/flavour of ground jerky ? Have to admit I haven't tried it american style yet, but it's all going to get tried at some stage :-) Good looking batch of breakfast sausage too - looks like you must have hunted them down by the pic - must be...
  6. curious aardvark

    Second Try at Spare Ribs

    looks excellent - lots of pullback. I think it's got to be a temperature thing. I'll give them another go in the summer when I stand a better chance of getting the smoker beyond 200.
  7. curious aardvark

    curing and smoking brisket

    okay I'm fine with curing and smoking pork. And I've got this brisket in the freezer and nice new slicer machine, so I'm thinking why not do the brisket and thin slice for sarnies. But I'm wondering what a dry cure would do to it and what temps to smoke it to after to get a medium but moist...
  8. curious aardvark

    I Was Banned

    been there - done that :-) just log in with a new username and winge about it - worked for me ;-)
  9. curious aardvark

    King Crab Cake W/Spicy Remoulade Sauce Q-View

    hell I'm just jealous you can get large amounts of crab legs without taking out a second mortgage :-) Looks good though, but given the scarcity of crab round here I'm with dingle :-)
  10. curious aardvark

    Deni Slicer Review for Piney as promised.

    but was it cheap ? I only got mine because I could foresee a struggle slicing uncooked bacon consistently and evenly. Plus I'm contemplating selling the smoked ham and consistent thin slices is fairly important. So like most gadgets I'm not sure will get a lot of use I've gne for something...
  11. curious aardvark

    SMF is Back.

    good to have the site back - don't really care abot losing the posts - but 'sniff sniff' I'm back down to 6 rep points. Oh well I suppose it's just incentive to get smoking lol thanks for gettting the thing running again guys :-)
  12. curious aardvark

    Deni Slicer Review for Piney as promised.

    lol - I've just bought the exact same slicer. In fact if you look around on the net the identical unit crops up under about 15 different names with minor cosmetic differences. Mine says buffalo on the box. My bacon is due out of the fridge saturday so it'll get it's first use then. Plus mine...
  13. curious aardvark

    what happened to the forum ?

    all I got this morning was 'Database error' And no part of the site would load. I checked it with 2 different systems and three different browsers - same result with every one - so I knew it wasn't my end. Don't know when it came back online - been out all day. I've had database errors before...
  14. curious aardvark

    Pork Shoulder

    presume it went to pulled at that temp because it was on the bone ? Looks seriously good though :-)
  15. curious aardvark

    First time ever buying racks of ribs !

    thanks guys - I'll try the rub. Bought myself a spritzing spray at the weekend. Doesn't it wash the rub off though ? Mind you I'm planning on rubbing and leaving overnight - so hopefully should be fine. Heavy on the paprika eh ? good job I bought a pound jar from costco then ;-)
  16. curious aardvark

    Any Ideas For a Cheap Smoke This Weekend?

    isn't it deer season over there ? best red meat there is :-) And if you hunt or know someone who does - usually pretty cheap too !
  17. curious aardvark

    First time ever buying racks of ribs !

    lol nope - These are gonna be done properly ! so did you do them dry or wet joneser ?
  18. curious aardvark

    recipe and history of SOS

    there was a program on the telly last week and they showed you the us army's creamed beef recipe. Never ehard of it till then. The emphasis is on high calorie and standardisation :-) It's apprently beena staple of the us army for a long time and you get it exactly the same all over the world on...
  19. curious aardvark

    Virtual tour of local church

    nope that's not fortified - bear in mind it's only 275 years old (that's pretty young for round here lol - we have a church in repton that's over a thousand years old, viking king buried there too) So no major wars on at that time that I'm aware of. My mate lives in a house in the village that's...
  20. curious aardvark

    To the salmonheads at the SMF

    I always wash and pat dry fish before cooking. Given that you're going for dutchs maple glaze - can't honestly think you'd need to do anything else to them :-) If cooking at 200-225 and givent that they're fillets and not whole fish I'd reckon on 2 hours or less. It's going to take awhile to...
Top Bottom
Back
Clicky