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  1. ksblazer

    Cajun sausage thanks to Foamheart

    I just got my grinder today and my stuffer is on back order. Will be making some andoule sausages for sure. Hope they turn out like yours. They look great to me.
  2. ksblazer

    Chuck Roast Tacos

    Looks good to me as well Like me some shredded beef tacos:emoji_thumbsup:
  3. ksblazer

    50th Wedding Anniversary—Prime Rib—Hickory Smoked (Panned)

    Congrats on the 50yr anniversary Bear Prime rib roast is on my to try list. I'm confident I can make one. I see they are on sale at the stores right now. Just need to buy one and smoke it up. Will have to give your recipe a try as I like all the ingredients in it.
  4. ksblazer

    Pork Belly Burnt Ends with Dr Pepper Huckleberry Glaze

    Good looking pork belly burnt ends Always like seeing burnt end pictures on this forum. They make me want to smoke up a batch every time.
  5. ksblazer

    First try at wings (scarbelly)

    I'm sure you're going to like them Need to make a batch of these myself Look forward to seeing and hearing back how they turned out.
  6. ksblazer

    Sugar Maple Smoked Back Rib

    Congrats on getting a SV 18. Looks like your first smoke was very successful with it. Can't go wrong with maple and brown sugar on pork ribs.
  7. ksblazer

    Jerky is done

    Looks really good Old Fart Farmer You made a good sized batch. What style of jerky is it?
  8. ksblazer

    Chinese BBQ Rib Sauce

    I like this Korean BBQ sauce for a change of pace.
  9. ksblazer

    If you had 10lbs of bone-in shoulder....what would you make with it?

    Another vote for pulled pork
  10. ksblazer

    Pulled Beef From SV Chucky (Round 2 Testing)

    Looks great Bearcarver I bet you could make some great Italian roast beef sandwiches with that shredded beef too. I've made them in the crock pot. But will have to try them with my sous vide.
  11. ksblazer

    New Membership from the Philippines

    Welcome aboard I bet you will be making some of the best BBQ around with that smoker. How common are BBQ smokers in the Philippines?
  12. ksblazer

    Hello from Arkansas (that's pronounced R can saw)

    Welcome from Tacoma Washington. Glad you found us here
  13. ksblazer

    always brine?

    I have done salmon without brining with no problems Just make sure you cook it to temp
  14. ksblazer

    First FRESH chicken breasts...

    Bought a SV last month on a Thanksgiving week sale. I've been thinking what I want to do first earlier today. I'm thinking chicken breasts will be it. Then I looked in the SV section here and found this thread. It has now pretty much helped me made up my mind. Now I'm thinking what style I...
  15. ksblazer

    Hello from south Louisiana

    Great to have you here. Lot's of great info and friendly people on this forum. Also feel free to post any Cajun cooking you do too. My 2 favorite American foods are BBQ and Cajun.
  16. ksblazer

    First attempt at salmon candy

    I thought I had some Alder, but I guess not. Cherry did give it a nice color though. I think I'm just used to Alder smoked salmon. So that is the flavor profile I'm used to. I found Alaskan wild caught coho on sale for $9.99 a pound at Fred Meyer's. So I picked up a fillet a little over 2 1\4...
  17. ksblazer

    First attempt at salmon candy

    I remember when my father brought some of this home from a co worker about 20yr ago. Didn't know it was called salmon candy. But it was the best salmon I've ever eaten. Mom asked my Dad to ask him for the recipe. But he said it was a family secret. Then about 8yrs ago I was at a butcher shop...
  18. ksblazer

    Chile's Al Pastor Marinade/Sauce

    Sounds awesome Chile I buy this pre made up at the Mexican grocery store not too far from my house. Been wanting to try making my own for some time now. Bought some tortillas yesterday and I have 2lb of chicken breast in the freezer waiting to be used.
  19. ksblazer

    Sous vide chicken gizzards

    Can't wait to see how this turns out. Fried chicken gizzards are one of my favorite fried foods. Tried making them myself but they don't turn out as good as when they are pressure fried. Don't like them overcooked as they are kind of rubbery. Sous vide seems like the way to go. Look forward to...
  20. ksblazer

    Northern Tool Suffers

    Been giving some serious thought about getting into sausage making. This would be a nice holiday gift for myself. It's on back order now and will ship in about 30 days. Decisionso_O
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