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  1. athabaskar

    Fattie Question

    They freeze and thaw really well. Both methods bpopovitz mentioned are good. I vacuum pack them for the freezer, thaw in the fridge, and then slice and reheat in a skillet. The cooked slices go on a toasted English muffin bottom. Some minced veggies (peppers, onion, mushrooms, whatever) are...
  2. athabaskar

    Landed a new job!!

    Congrats, Lugnutz! Things come in threes, so let's hope two more of us get hired somewhere too.  I've worked 2nd shift before and I came to really like it. The wife not so much because she is a morning person and I was always dragging butt. Still, you'll adjust. I rigged lights up over my...
  3. athabaskar

    In need of Buffalo turd recipe.

    Mexican chorizo is usually loose and wet in the casing like you describe. Spanish and Portuguese chorizo is a dried sliceable product and is a little sweeter than Mexican. 
  4. athabaskar

    My first smoker.... stainless

    There are no suitable adjectives, just WOW. That is most likely the finest smoker in all of Europe. It is a shame though, that you will need to hide it most of the time. Once your friends get a look at it and a taste of your smoked products they will never leave you alone. 
  5. athabaskar

    What is the general concensus as to the safety of cooking food this way?

    I'm with the Cob. It's all about quality of life, not quantity. Everything is here to be enjoyed in moderation. If you stuff enough of anything down a rats face eventually it will get a cancer. I'd rather live happy than die afraid.
  6. athabaskar

    First time questions

    I have worn gloves, but I usually don't. A good washing with Lava usually does the trick before rubbing your eyes or touching any other tender areas (including the wife). All of the posters above had good suggestions for stuffing. For the mild folks you might try making a stuffing with a ground...
  7. athabaskar

    Have a Heart? : Just a quick sausage story

    Pops, I'll eat dang near anything, and have. Still, when it comes to bungs fresh or not you can keep them. The only bung I'm interested is in a barrel of beer!   
  8. athabaskar

    99 Cent/pound brisket Krogers Houson Area

    Aw man, here up north Kroger has them at $1.27 with no limits. That still beats the other chains who are all at $1.99. Kroger has them trimmed at $1.99, but I can't see buying a trimmed brisket. It looks like the $1.27 will probably be the best price we see until Memorial Day. I wonder what...
  9. athabaskar

    The Ron Man has left us

    Condolences to Carol, the family, and Ron's close friends here at SMF.  This weekend's MES smoke is dedicated to Ron's memory.
  10. athabaskar

    Friends of Ron Man

    Hang in there Ron. Soon as they hang a bottle of Mr. Yoshida's finest on that IV pole you'll be right as rain!
  11. athabaskar

    MES maximum temperature.

    Sort of reminds me of a few old cars I used to have. The speedometers went up to 120 but most of them never saw 110, let alone 120. I did have a Volkswagen Beetle that could bury the 90 mph speedo, but it was supercharged. I blew it up - go figure.  
  12. athabaskar

    Black Walnut? Is it any good?

    Never used it, but the tree does produce a nut so it should be ok to use. I would test it sparingly. Black Walnut has a lot of tannin and it might make a slightly bitter smoke.
  13. athabaskar

    Beef Brisket Chili w/ Q-View

    Try any Mexican market. There has to be one somewhere in Philly. You might try a farmer's market too. In a pinch you can dry fresh poblano peppers and make your own anchos. I think some of the spice makers like McCormick make a powdered version too. Ancho is what I would consider slightly spicy...
  14. athabaskar

    Beef Brisket Chili w/ Q-View

    SQWIB, I know you wanted a recipe. I just don't do that for chili. They are all different and sort of tossed together with whatever is around at the time. Since most of us are visual learners anyway, here are some pics of a batch I made in Feb 09'. Chuck stew meat being cut into bite size...
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