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This is the one I use. I have used it on the gas grill and in my oven for a few years and it holds up great. The thing holds heat forever. If I pull it from a hot oven and set it on the stove I can't touch it for at least 30 minutes. One of the selling features for me was that it is dishwasher...
I've got an old metal toolbox I've been contemplating doing this with. The one thing holding me back is the paint on the inside of the toolbox. I've just been concerned about the paint giving off some fumes under heat that could be at worse dangerous and at least just give a funky paint flavor...
I think you will find these will get darker while they mellow in the wrap. I did a batch last year when it was -1 Fahrenheit last year that didn't look at all like it took any smoke or color. After a couple of months in the fridge it had gotten darker and had a really nice smokey flavor. Just...
One of my new favorites to smoke was a Target brand chipotle cheddar that I smoked on this smoke. I grabbed it on a whim since it was less than 2 bucks. I broke into it last week and it's awesome. But last time I was at Target they didn't have it any more. Should have stocked up when I realized...
Made a batch last night with some garden fresh tomatoes and it is amazing. It's amazing the difference between store bought and fresh even after hot smoking and blending. No pics this time as I was wrangling two toddlers while making and smoking it.
This is on my short list of things to try so I ordered up just enough to get free shipping. Now I just need that extra fridge. Thanks for the heads up on the special!
If you were curious about the onions I have in the first picture the got their own post here:
https://www.smokingmeatforums.com/threads/smokey-onion-dip.276255/
Alton Brown has a recipe for onion dip that I love. Here is a link to the original recipe. I make it quite a bit and mostly use it on plain old potato chips or corn chips but it is an excellent topper for baked potatoes as well. I was thinking that this could be the start of a good smokey onion...
Sorry. I left out that detail. Hot smoked at 225 for about 3 hours in my MES 30 with the AMPS loaded with cherry pellets. I wasn't really watching the clock just looking for the right amount of doneness to the veggies.
I saw some guys on Facebook making smoked salsa and it looked dead simple to make and pretty tasty looking as well. I gave it a try last weekend. Here are the pics.
Roma tomatoes, onion, garlic, green pepper and 1 jalapeno (I'd do more but the wife doesn't like spicy). The onion is for another...
Brother's Meat and Seafood in Maple Grove MN has Hi Temp cheese and other sausage making supplies. Not sure on the pricing since I am just dipping my toes into the sausage/stick world and haven't even unboxed my new sausage stuffer.
Bringing an old thread back to life here. I really love the idea of these sausages but have a son with a peanut allergy. Anyone have thoughts on a substitute for the goobers? I can get peanut free almonds or we always have peanut free almond butter at home. I know they won't be quite the same as...
Been on a bit of a citrus IPA kick lately. Local favorite is Surly Xtra Citra Pale Ale. Just discovered 21st Amendment Blood Orange IPA the other day and that is really good too.
This is so tempting especially since I found a code to save another $20 if I buy both at once. I have until the end of the day to decide if I need to talk my wife into letting me buy this. Will be tough since I've never made sausage from scratch but really want to.
Not new. I just run them through the dishwasher after every smoke. Come out looking like new every time. You should see what they look like when I put them in the dishwasher! :)
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