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  1. chilefarmer

    Long time chef, somewhat new to smoking

    Welcome Mike, maybe we can all learn from each other. Looking forward to your post. CF
  2. chilefarmer

    new

    Welcome to the forum, tell us a little about yourself. What kind of cooking, smoking do you like? CF
  3. chilefarmer

    Smoked whitefish with Q-view

    Looks good from here. Really like your smoker. Nice. CF
  4. chilefarmer

    Bacon Cure Help

    This is the way it happens at my house. CF Bill’s Homemade Bacon   Ingredients:   One 5# pork belly ¼ cup of salt 1 teaspoon pink salt, (cure #1) “the curing salt containing sodium nitrite, not pink-colored salt” Flavor:  ¾ cup of Honey, Real sugar Cane Syrup or brown sugar. (I use dark...
  5. chilefarmer

    Boudin Boudin

    yeah buddy, I would love to try one of those. Rolled up in a slice of bread. Maybe a little mustard.  Really nice, happy to see you did add the liver. Have you ever used chicken liver? Love it. CF
  6. chilefarmer

    Baby Spinach w/ Andouille Cream Sauce ~ Foamheart

    Foam, what can I say, Just that, dang that looks good, Nice cook. Love the photos. CF
  7. chilefarmer

    National Southern Foods Day!!

    I guess I am gonna have to side with foam on this. Living in the South, everyday is southern food day. Collard greens with corn bread, (just to sop up the pot liker.) CF
  8. chilefarmer

    Great first smoke on the webber 18.5"

    Doug, sounds like you got it working for you. We like pictures. Hickory rules. Well at my house it does. CF
  9. chilefarmer

    Last Minute Butt (Qview)

    Looks like good eats, I to sometime use mustard. I have been known to use cane syrup on pork to. Nice smoker and cook. CF
  10. chilefarmer

    dry cure time - 13-14 days too long?

    I agree, its gonna be good. CF
  11. chilefarmer

    Thighs & Tater-Tizers

    Yes indeed, those potatoes looking mighty fine. I don't have pulled pork in the freezer but do have some chopped brisket. I am thinking large potatoes, with a salad. Supper to night. Good post. CF
  12. chilefarmer

    Newb, drying peppers questions

    For a real treat let your jalapenos ripen to red, dry and smoke them with hickory. Now you have chipotle chiles. Course you can smoke all chiles for better flavor. CF
  13. chilefarmer

    Newb, drying peppers questions

    You might be better off drying them in the oven. I dry whole jalapeno's (and others) Just cut the stem off. I have not tried to rehydrate them. I grind most of mine. Although I have dropped whole ones in a pot of beans or stew. Freezing without drying makes mushey chiles. But they still cook...
  14. chilefarmer

    my best ribs yet!

    One rack already gone, I can understand why, they looking mighty fine. CF
  15. chilefarmer

    seasoning

    I keep mine until they are all used. I store them sealed air tight in a dark cool place. Spice that is not used often, I buy in smaller containers.CF
  16. chilefarmer

    Spatchcock Grilled Birds

    Birds look nice, I go both ways. Sometime spatchcock and sometime rotisserie. What can I say , I just like chicken. CF 
  17. chilefarmer

    Pork Butt on the new smoker

    Great way to break in a new firebox , Nice smoke ,looks great. CF
  18. chilefarmer

    GARY S's FRIEND JIM

    Gary, I am so sad to hear of your friend passing. Still prayers sent for you and Jim's family. CF
  19. chilefarmer

    country smoking

    Big welcome to you Red. You gonna like it here. Brisket and ribs, can't go wrong with that. watching for smoke. CF
  20. chilefarmer

    Hillbilly Bacon

    I smoke mine to 145° internal  temp.  140° for regular belly bacon.CF
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