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J
Keto, the time has come, long over due really.
Good for you! It doesn't work for everyone, but I am glad you had success. I have been on and off of it a few times, and been successful even when it is lazy keto. The siren call of flour in its many forms (bread, pastry, thickening agent, on and on...), popcorn, and sugar in my coffee --...- jnh2022
- Post #96
- Forum: General Discussion
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J
Three years without my smoker
Just checking in to see how your brisket went, or if that isn't until tomorrow? Just make sure to give us an update and some pics of that smokey goodness!- jnh2022
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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J
Yes you can finish cooking an undercooked brisket with sous vide.
Well, that is good information to know. I am looking at trying my first brisket soon, and had been looking at setting up a sous vide cooler system for sausages and the like -- just got interrupted by a minor cardiac event. Seems like it is time to get back to putting it all together. thanks...- jnh2022
- Post #4
- Forum: Sous Vide Cooking
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J
what got you interested in making sausage ?
Like others, I love to cook. It is great to be able to control the flavour profiles yourself and to learn new ways to do things. It's kind of an oxymoron thinking about making sausages and/or smoking as a new skill -- I vaguely remember as a child helping my grandparents make sausage, doing... -
J
Not sure where to post this.
I'm still waiting for gaskets to arrive and the lid clamps, and then whatever the next mod will be. I've run a few test fires while waiting -- fire management practice after having had a Bradley and now having a Highland. While practicing, I thought I would smoke salt, burning birch in the...- jnh2022
- Post #2
- Forum: General Discussion
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J
Which Temperature Brand/Model Do You Use?
Just ordered the IBBQ-4T. I will follow up once it gets here. Good to know about the permissions it requires. Here's to hoping the app works without undue delays, as I have read here many times about people not being able to connect.- jnh2022
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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J
Easter Lamb on the spit greek style
Don't get me wrong! I would still eat it with only the slightest hint of hesitation, and that includes trying eyeballs for the first time. I would just feel bad that my wife had left this social event to recover her delicate sensitivities. It is literally nose to tail cooking with almost... -
J
Easter Lamb on the spit greek style
With the exception of the head, it looked great! I never like my meals staring back at me. -
J
Peanut Butter Meltaways (Bear's Favorite Candy)
They are not just for Christmas! I just tried them for Easter and people loved them. Good thing people keep bringing this thread up. -
J
Disney Style (Cured) Chicken Legs
As a newbie, I am just stringing together what I have read in the forum to try and put together an answer. It is mostly because I was reviewing this thread and saw that it was not answered, therefore anyone else may not have closure after reading this thread. If I am wrong in my logic, I am... -
J
Stpp
Kind of you to offer. I have continued looking through the forums and found someone with a similar issue before, and the product they found available here was called Curaid. I am going to check into that, but not until I have finished my Back Bacon project, my next Back Bacon project, found a... -
J
Stpp
New here, and Canadian to make it worse! I was trying to source Sodium Tripolyphosphate, and ran into several complications(not available, or exorbitant shipping). Rather than just using up the last of my brainpower googling dead ends, I thought I would ask if anyone knew if this is available...
