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  1. W

    Goat cheese

    Made our first batch of goat cheese. Surprisingly easy and kids can help too. We made plain with a touch of honey, truffle and truffle with dill. All flavors were great. Creamy and a touch of tang. Bonus is it’s way cheaper than buying from grocery store as well. We used a culture that 2 guys...
  2. W

    Ground lamb stuffed grape leaves

    Made some stuffed grape leaves with the filling being ground lamb rice and onions. Spices/infredients included fresh chopped oregano, smashed tomatoes, slash of red wine, bunch of garlic and lemon. Sauce was whole Bulgarian yogurt with lemon, garlic and dill.
  3. W

    Fermented Kraut, Carrot and kooks

    Made a batch of kraut, and trying my first batch of half sours and some carrots. I’ll let the kraut go for 30 days and plan on checking the pickles in around 6 days (This is what I read for a general Time length. I’ll let you know how the pickles and carrots taste, already know the kraut will be...
  4. W

    Chicken Enchilada Stew

    Where I live, United Super Markets makes a great green chile chicken stew. This is my version but I decided to add in some homemade red chile sauce I recently made. I added about 12 oz of sauce to the stew which added some great color and that hot earthiness you get from red chili. Potatoes...
  5. W

    Green chile with pork

    Watching the Red Raiders and making some green chile with pork. Ingredients listed below: pork butt 2 onions 7 jalapeños 2 tomatoes Hatch chile 5 chile de arbol Garlic Chicken stock Lemon juice Sweat the onions and jalapeños first. Then brown meat slightly, add chicken stock etc. I like mine...
  6. W

    Smoked chicken wings poppers

    Smoked some poppers and chicken winglets. Marinated the chicken in a blend of garlic, chives, mayo, huacatay, lime and S&P. Sauce is similar ingredients with exception of huacatay and replacing with rocoto paste. Flavors are Peruvian for the chicken.
  7. W

    Grinding spices

    Recently started grinding spices. I bought a cheap coffee grinder which works but the if I want to do items like dried Chiles I have to place them in a mixer first. Also, when I grind, the powder shoots out of the container. What do you guys use to make fine ground powder? Here is some red chile...
  8. W

    Green chile sausage

    As I’m sure many of you are doing, it’s green Chile sausage time. I’m using hot Chiles in my batch and tillamook sharp cheddar. I don’t like a super cheesy sausage so I used 5% cheese to weight. I’m using 100 percent pork ground on 8. In the past I used just a 12 mm but for my taste preference...
  9. W

    Roasted nm red Chile and ancho sausage

    Ran out of sausage and the wife and kids are out of town so thought I’d smoke some sausage. I bought some ancho and New Mexico Chile pods and roasted them for a bit and then ground into powder. Full ingredients listed below by grams. This was for a 12 lb packet brisket. 18 grams ancho 18 grams...
  10. W

    Sauerkraut 35 day ferment

    Been a busy day for me smoking ribs and vac sealing kraut. I let this batch sit for 35 days and it smells awesome. Umami is high in this batch. Ingredients were simple, besides the salt added garlic cloves, peppercorn and a few bay leaves. Will make kraut with half and save the whole leaves for...
  11. W

    Another spare ribs attempt

    My umptenth spare ribs attempt and finally had a really good result. Very basic rub with just course salt and pepper. Smoked for 5 hours then added a glaze. Made simple syrup, added bbq sauce, maple syrup ( the real stuff) and rice wine vinegar. The fam at it up. Smoked with just post oak and no...
  12. W

    Brisket and sausage

    Smoked some brisket and heated up some sausage I made a few months ago. Smoked to 200 then wrapped over night. Added leftover fat I rendered while smoking too. Turned out great. Pan was filled with juice.
  13. W

    Spare ribs

    Smoking some ribs today. 2 different ribs, bottom is primarily salt pepper and paprika, other has that and garlic, sugar and mustard powder, white pepper and lawrys. I like pepper so both are heavy on #16 course pepper.
  14. W

    Preferred Grind Size

    I've noticed that many of the well known BBQ joints (leroy and lewis, Franklin, Goldees, Blacks) use a course grind (10 mm) when prepping their sausage. Is this a Texas thing? Most of Marianski's smoked sausage call for a finer grind, I'm just curious if anyone knows why bbq went to the course...
  15. W

    smokehouse Vs Offset Sausage Flavor

    I'm trying to convince the better half that a small smokehouse is needed, ha. I currently smoke sausages on an offset. I'm curious if the flavor profile of a sausage smoked in a smokehouse is different/better than an offset? I do wonder if having to keep the temp lower on an offset is more...
  16. W

    Johnsonville brats

    made some homemade sauerkraut and decided I wanted to have a brat with it. Never made one so I bought a Johnsonville. I ended up throwing it out as it tasted like a chemical contraption. It was awful. Did I get a bad batch or am I just use to homemade now that I’m making my own?
  17. W

    Brisket and pork belly sausage

    Been tinkering with my sausage lately. This iteration is 11 lbs packer brisket 3 lbs pork belly. Heavy on the pepper, secondary flavors are garlic, mustard and cayenne. Also has paprika and some onion powder.
  18. W

    Romanian Cabbage Rolls (sarmale)

    We always make a big batch of cabbage rolls around October, I was in the mood so I made some a little early ha. Instead of bacon, I included some smoked sausages I made. The smell is amazing. Ingredients are: Ground pork Salt and pepper (jalapeño optional) Rice Onion Dill Parsley sauerkraut...
  19. W

    dove recipes

    Plan on grilling some dove we harvested today for a group this Saturday. Growing up, we either fried, wrapped in bacon or made dove nuggets after marinating in italian dressing. Would like to hear what your favorite recipes are! I do plan on grilling after marinading, but I'm open for suggestions.
  20. W

    Hot Guts

    Smoking some all beef Texas hot guts for Saturday football. Here’s a pic of the ingredients I’m using. Probably not typical in a Texas sausage but I loved the knoor seasoning flavor used in the green chile sausage I decided to add it here too. Keep y’all posted with more pics!
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