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  1. curious aardvark

    Most Stuff Stuffed Into A Fattie (the Fattest Fat, Fattie

    No links to any of the fatties discussed. No indication of where they are. :-( 'spose I'll just have to go look lol
  2. curious aardvark

    Elk Roast x 2

    Hmm, I doubt it :-) I'd eat game every day if we had more :-) Well as there are no pics - you'll have to go overboard on the written descriptions timmiegunz :-) Weights, colour, times temps, smell, juices etc :-)
  3. curious aardvark

    A fattie test with Happy Hillbilly Rib Rub #4

    do you make the apple powder ? Sounds like an excellent ingredient.
  4. curious aardvark

    salt free canadain bacon???

    to answer the original question - No you can't cure without salt. Weeellll, technically you could, a sugar & msg mix would work in that the chemical effects on the meat would be similiar. But you need the salt for the flavour. And I'm not sure a sugar cured bacon would be worth eating :-) Do...
  5. curious aardvark

    Flushing rib burn results

    Congrats guys :-) so how much did you win then ? (hey someone has to be venal round here ;-)
  6. curious aardvark

    Beef Salami W/QVIEW And QVIEW Slideshow

    How does the texture compare with a long term hung salami ? Hmm, looked up salami. Plus this is worth reading. http://en.wikipedia.org/wiki/Salami Basically seems to boil down to another word for sausage. Still interested in how it compares to a hung salami though. Looks a bit like the...
  7. curious aardvark

    BIG SCORE, or something for Katie to get mad about...

    wow - that's $4,699 with discount. Very Nice score indeed. In fact looking at it - you could replace your conventional oven with it and smoke as well. Looks like it uses way less power than conventional ovens. The not needing a vent is weird as it definitely states it smokes. Be very...
  8. curious aardvark

    2 9# pork butts fallin apart with Q/VIEW Yumm

    damn that looks good ! really going to have to do one soon. love the plastic tiger claws too. are they for something else or are they specific for 'pulling' meat ?
  9. curious aardvark

    Newbie to Smoked Salmon

    check out dutch's maple glaze. Best looking salmon recipe I've read to date :-)
  10. curious aardvark

    Rib Reviver and yet another Cardinal sin.

    Okay I'm a rib boiler. I'm not apologising it happened to be the only way I could process a whole bunch of real cheap ribs. I did try and make amends by smoking some of them. They were great while warm but a little dry a day or so after. So I invented rib reviver and committed another...
  11. curious aardvark

    My new smoking shelter - Qview

    nice one. yeah rain does tend to put off the fainthearted bbq wimp. Nice solution :-) where'd you get it ? online or at a shop. Although I can't think of anywhere I could put it. But i do need another pop up awning - the one I got for £20 last year got damaged during Slingfest uk 08 (yes...
  12. curious aardvark

    sausage making equip

    Mix the seasonings in BEFORE grinding - cut meat into 1inch ish cubes (don't take long) mix in seasonings THEN grind. Much easier and gives you considerably better seasoning distribution and is much much easier than trying to mix seasoning into ground meat (why would you ??) Big bowl and a...
  13. curious aardvark

    smoked pheasant recipe ????

    we generally cook pheasant wrapped in streaky bacon - during the season pheasants are dirt cheap round here (lot of pheasant shoots - yes people pay to just to shoot them and don't eat them) there'sa local farm with a shoot who also buys in pheaants from other shoots. They come oven ready for £5...
  14. curious aardvark

    Forum structure?

    yeah took me a while to work it out. And you really want to avoid the alternative thread viewing options. Hybrid and threaded mode make reading a thread in the right order impossible. Plus you never seem to see all the posts.
  15. curious aardvark

    Roll Call....Flushing rib burn

    where is this thing happening - I like to look them up on maps:- streets and trips/google earth.
  16. curious aardvark

    Fatty fillings - would you, wouldn't you, have you ?

    Right I seem to spend most of my day dreaming time these days (waiting for virus/spyware scans to run, tuning out wingeing customers, gym time, tuning out while doing tai chi forms, those zen times when you're driving a well travelled route and seem to get to where you're going without...
  17. curious aardvark

    As my mind wonders...

    lol I use low fat sausage meat anyway and no bacon. I presume the name refers to the shape rather than the content :-)
  18. curious aardvark

    British Cold Smoked Salmon - what the toffs eat ;-)

    Yeah that would taste great - but you'd get mostly cooked fish. Which you can't slice wafer thin. In reality I suppose smoked salmon is english/scottish sushi. One thing I ought to mention. My bradley smoke generator kicks out an awful lot of smoke, so for me five hours is a noticeably...
  19. curious aardvark

    Cube Steak Jerky? Why not...

    cheers for info guys. We just don't have ANY of the cuts of meat you have. Or if we do they're called different names. A flat iron over here is a - well, flat iron - for ironing clothes with :-)
  20. curious aardvark

    I'm Making Beef Salami W/Qview

    happy birthday ron ;-) I'm really interested in the idea of salami that's not been hung for months. Completely new concept to me this week. Be curious to see how this turns out. Also why is it a salami and not just a hot smoked sausage ? My theory is that ron splits his bbq with the...
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