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  1. loticlover

    Charcuterie

    Wow, once again I'm overwhelmed with the generosity of folks at this site. It is frustrating to hear about lazy editing, especially with regard to food safety. This is honestly the reason why sausage making and meat curing remains the only cooking experiments I've been intimidated by for over...
  2. loticlover

    Hello, from Utah

    Thanks everyone... Roadkill, with regard to the bourbon...A few weeks ago I got my new smoker and was looking to break it in...I started digging through the freezer, pulling out misc packages thinking, "I can smoke that..". Later I was making a drink and remembered reading about a drink that...
  3. loticlover

    Charcuterie

    Just received this book yesterday and stayed up way too late reading it. Wonderful book! Are there others that folks here can recommend?
  4. loticlover

    Thanksgiving Turkey

    Thanks for the excellent advise everyone! I suspected there was a reason why folks didn't do the oven first trick, now I know. I had read that meat takes on most of its smoke flavor during the first couple of hours, but I didn't know that this was contingent with raw meat--I thought it was...
  5. loticlover

    BBQ Bon Appetit article

    Pretty cool interview with an entrepeneur taking TX BBQ to NYC: http://www.bonappetit.com/blogsandforums/blogs/bafoodist/2012/11/qa-with-daniel-delaney-new-yor.html?utm_medium=referral&utm_source=pulsenews
  6. loticlover

    Thanksgiving Turkey

    I'm in the same boat, and this cround will only increase over the next several weeks. I think that I'm getting close a method that will work for and is consistent with my experience with more traditional methods: brine, dry, cook, rest, drool, eat. Fundamental question...does smoking change...
  7. loticlover

    Hello, from Utah

    Thanks everyone! I'm looking forward to learning, sharing, and having fun!:yahoo: My first two attempts at hog belly cures should be done this weekend. Nothing overly creative as I'm just learning, but my bacon-freak 6-year old is sure psyched about trying some of "his own" bacon..major...
  8. loticlover

    First q-view post, Tri Tip and ABT

    Thanks Everyone! I sure am having fun learning new things. I was restoring an antique table yesterday, but still managed to prep some bacon belly and smoke a chicken. The chicken was very flavorful (marinade: 2 beers, 12 c garlic, 1 T paprika, 1 onion, 1 T B pepper, 2 bay leaves, 2 T salt...
  9. First q-view post, Tri Tip and ABT

    First q-view post, Tri Tip and ABT

  10. loticlover

    First q-view post, Tri Tip and ABT

    Greetings- Last weekend I messed around a little gettin' to know the smoker (no pics).  On Friday I smoked a Tri Tip and some ABTs.  I'm new to this, so any advise is much appreciated. Started with a dry rub (paprika, pepper, garlic powder, salt, pepper) Preheated my Bradley smoker to ~225...
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  17. loticlover

    Hello, from Utah

    Hey Everyone- So we we're visiting friends in WY last week and they shared some amazing smoked products. This week was our anniversary and guess what my wife got me to celebrate? ...A Bradley smoker! Not sure if this is the best model, but it sure looks like a great place to start! :sausage...
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