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Smoked Oysters
That'd be thetoughest part, shucking and not eating! I'm gonna have to try the blue cheese thing. But I gotta know where you buy them in a cryopac. I wpuld carve out a hole in my deep freeze and fill it up with 'em.- smokyokie
- Post #18
- Forum: Non-fish Seafood
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Trouble with Spare Ribs
That will also make sure you have accurate temps. The temp of the grate and the temp of the air in the cooking chamber are two different things. Peavley, There is absolutely no way that any pork rib would not be tender if cooked at a true 225* for 6 hours. There are really only... -
Smoked Oysters
Who knows how to smoke and preserve oysters?- smokyokie
- Thread
- Replies: 48
- Forum: Non-fish Seafood
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Where do you buy pancetta without paying an arm and a leg?
Thanx for the help guys. Rich, that's quite an offer, but I'd be a bit afraid it might spopil before it gets here. Do tell us all how you make your bacon. -
Where do you buy pancetta without paying an arm and a leg?
Gee guys, I appreciate the suggestion but this time I just want to do it the easy way. -
Sticky Ribs
My personal favorite! I have a neighbor that always like to say "You should never put steak sauce on a steak" (you know the old line) My question to him is: If you like the steak sauce, what are you supposed to put it on. Of course the best answer is to mix it 2:1 w/ honey and glaze it onto... -
Where do you buy pancetta without paying an arm and a leg?
I have lots of recipes that call for pancetta. I almost aways substitute bacon because I (@ the risk of sounding tight) just have trouble paying $6 for 4 oz. of unsmoked bacon. We are short on Italian grocery stores in tulsa (though vey long on Mexican and Asian), so the little corner deli is... -
Turd stuffing????????
That's the way great recipes are born, Trial and error. Next time you'll know not to add so much salt, and you'll probably add a couple more things too. Before long you're an ABT pro. We like to add a little Mascarpone cheese(it's a little sweeter) minced sun dried tomato,chopped fresh basil...- smokyokie
- Post #2
- Forum: General Discussion
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Sticky Ribs
I like the stainless steamer insert that dionysus is using. Dionysus, I'm anxious to try your recipe. We came across this honey garlic sauce (I know it's store bought, but hey, sometimes easy is OK). We always add a bunch of fresh grated ginger to it. We like it a lot. It's... -
Sticky Ribs
That's not....It can't be...It sure looks like..... Is that my trusty old smoking hotplate? -
Welcoming Pigcicles to the Mod Group!
Couldn't have made a better choice Jeff, now all we need is about 8 or 9 more similar choices. Congrats Joe, I always new you had itin ya.- smokyokie
- Post #42
- Forum: Report Issues
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New thermo yesterday- I love it
Are you married? Maybe the wife'll take care of that end.- smokyokie
- Post #47
- Forum: Meat Thermometers
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New thermo yesterday- I love it
That's the one alrighty, and that's about what I paid for the two I have. If they're on sale for $15, I'm on my way to get a few.- smokyokie
- Post #45
- Forum: Meat Thermometers
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New thermo yesterday- I love it
If they're on sale that cheap, I'm gonna go get 4 or 5. Thanx for the heads up.- smokyokie
- Post #41
- Forum: Meat Thermometers
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Question on Bottling
Ph is a very important factor in determining how to bottle or can things. Some sauces even need hoy bathed before canning.- smokyokie
- Post #5
- Forum: Sauces, Rubs & Marinades
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First WYOMING Member!!!?
The cold part is right, but the he!! part is totally wrong. We never minded the cold too much when I lived there, it just gave us that much more reason to stay inside @ the bar. -
Question on Bottling
If you look in a canning "blue book" and follow the process same as for chili sauce you'll be fine. If you can it and when you open it you don't here a hiss, you know you have a bad one.- smokyokie
- Post #3
- Forum: Sauces, Rubs & Marinades
