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  1. W

    Smoked Turkey Galantine - Happy Thanksgiving!

    Looks beautiful, I ended up just cutting my turkey into 2 breasts, 2 thighs, 2 legs, etc and curing each individually, then going for a 250 smoke for 3 hours and finishing hot in the oven. Turned out okay, but I think next year I'm going to try deboning the whole thing like you did.
  2. W

    Keeping an AMNPS Lit in a Traeger

    Damn really? I feel like I've heard this before and tried it but definitely going to try again. My climate is so incredibly dry here I can't imagine them being moist but definitely worth the trouble if it works. Edit 11/5/2018: Holy crap Mike, that worked so well. I accidentally did 3 minutes...
  3. W

    Keeping an AMNPS Lit in a Traeger

    I've done this before, but obviously I can't run chicken on smoke for 2 hours before cranking it most of the time. After no luck with the tube, though, I'm running smoke setting for 3 hours before I really get started cooking. I agree, if you have the time, this can get lots of smoke. I've...
  4. W

    Keeping an AMNPS Lit in a Traeger

    This sounds like a really good idea... anyone tried this? I'm guessing it just sucks air through the bottom of the pellet container where the little fan seems to be. I'm about to do a test run of smoked mac and cheese tonight to prep for a bbq tomorrow night (a beautiful 6lb brisket point) so...
  5. W

    Keeping an AMNPS Lit in a Traeger

    Currently its the Maple, Beech, Cherry blend from Lumberjack, but I've used a lot of other pellets including directly from the AMNPS website. Always stayed lit and burned beautifully in my old MES before I moved, which is when I bought this Traeger and left the MES behind.
  6. W

    Keeping an AMNPS Lit in a Traeger

    I can not, for the life of me, keep either my AMNPS tube or tray lit in my Traeger. I LOVE this device and it's the only thing that made my old electric smoker worth it. I'm also loving my Traeger, but it's damn near impossible to get good smoke on a short cook like the chicken thighs I'm doing...
  7. W

    Beef ribs for kosher friend

    I think the most universal rules are the prohibition on eating certain types of animals and the way they are killed and prepared... I agree that these rules are important for safe food handling just as much as tradition... But based on the Torah, the rule of mixing dairy and meat isn't clear...
  8. W

    New poster long time reader

    Those wings are looking fantastic. Care to share the recipe?
  9. W

    Pizza stone recommendations?

    Just as a disclaimer... I am not a food scientists nor do I have the equipment to test if this is safe... BUT. I use an UNGLAZED mexican tile from Home Depot. Cost me $3 and it works pretty damn well. I did a lot of research that led me to believe this is perfectly safe, and I've used it for a...
  10. W

    Sweet and spicy rubs for baby backs.

    Uh... dang Chef Jimmy. Looks like ribs are on the menu this weekend. Some great, fun sounding rubs here.
  11. W

    Secret to good skin in the smoker

    I tried for quite a while to get my chicken thighs to have crispy skin like they do when I cook them hot and fast at 425, but I've finally submitted to the clean bite through method as well. HowToBBQRight had a thigh video, don't remember which one it was, but basically his skin was so soft it...
  12. W

    Beef ribs for kosher friend

    I ate kosher most of my life until recently, so I've done a LOT of beef back ribs. My go to is light mustard to wet, a Mephis Rub (yes, I'm serious). I know some might think the sweetness is a bad move... but from someone who never ate pork ribs, it was great to have a sweet sticky bbq meat...
  13. W

    Unsafe NYT Recipe?

    Well, I live another day. Char Siu on the traeger today! I think I'll be using the leftover guanciale in a shanghai bok choy rice, kind of like sausage. Just need a way to pull some of the salt out. Is it safe to soak it in cold water even though it's already been cooked?
  14. W

    Unsafe NYT Recipe?

    Right here: https://books.google.com/books?id=JccF30nq8QwC&pg=PA162&lpg=PA162&dq=shortcut+guanciale&source=bl&ots=0arp4a_aqm&sig=wrHiTGC1EEpUo-KfOsCUrMjdCx0&hl=en&sa=X&ved=2ahUKEwjC3avHmt_dAhUvIDQIHeDdDt44ChDoATAIegQIBhAB#v=onepage&q=shortcut%20guanciale&f=false
  15. W

    Unsafe NYT Recipe?

    Found the book by the way... its real. I can't imagine eating something this salty again...
  16. W

    Unsafe NYT Recipe?

    Here's the same recipe at a different website... trying to track it down. https://www.diningandcooking.com/31188/shortcut-guanciale/ This guy refers to the same chef, but doesn't mention prague #1. https://www.seattletimes.com/life/food-drink/curing-meat-and-fish-at-home-just-add-salt/
  17. W

    Unsafe NYT Recipe?

    Well, we ate it. It was so incredibly salty I thought I was going to die. The point was to make a carbonara, however, and all the videos I watched with guanciale cut the outside off and just used the fatty inside, so I did the same. That cut down on the final product and made it standable, but...
  18. W

    Unsafe NYT Recipe?

    I'm a big fan of this forum and amazingribs.com so I've read my share of curing science. I've done a lot of beef pastramis, beef bacon, lamb bacon, etc... but I'm brand new to eating pork. That shouldn't matter for this question... I think...
  19. W

    In Need of a Good Butcher Shop in Phoenix Area

    Baiz of course! They've got all kinds of fantastic cuts, have the whole cuts to give you anything you need on the spot usually. Before I found them I had a hell of a time trying to find beef navel or nice beef brisket points. They dry their meat quite well too. Not the watery dyed meat most...
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