Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Carvendive

    European trip

    I know, I won't be able to serve them one otherwise I'll never get any more shanks. I have a band saw so cutting bones is no problem. We love neck, oxtail and anything else around bones and we use lots of organ meat in sauces and gravy. We don't have boar here but I have friends who hunt...
  2. Carvendive

    European trip

    Great read of your venison shank recipe. I've added it to my DB. Most guys I know discard them. I'll be putting out requests to all my hunting buddies for shanks. Thanks!!!
  3. Carvendive

    I would like your opinion

    Pasta type for me is TOTALLY PERSONAL I'd not hesitate to use shells. Large or small they pick up plenty of sauce. They aren't as egg based (flavor wise) which IMO is better for soup.
  4. Carvendive

    European trip

    Tryed uploading the photos but failed... Maybe because I'm on a limited wi fi connection?
  5. Carvendive

    European trip

    OK, we've had more sausages than I thought possible. Some ~OK, others good, but so far we've also had 4 pork shanks. And for me I'll take the shanks hands down. BY FAR the best shank (pork knee joint) has been in the Czech Republic at Cheske Kremlov. It was slow roasted (others were deep fried -...
  6. Carvendive

    First-timer (dumb) cheese smok'in questions

    "Damn it, now I have to try it..." Ya'll, you're going to love it! If not, PLEASE LET ME KNOW!
  7. Carvendive

    First-timer (dumb) cheese smok'in questions

    I didn't. A friend of mine did. And that was years ago.
  8. Carvendive

    First-timer (dumb) cheese smok'in questions

    Velveeta is a cheese blend. Had it once before and -for me- it's one of, if not the best, smoked cheese I've ever had. Cut the brick in half lengthwise. Then Smoke.
  9. Carvendive

    First-timer (dumb) cheese smok'in questions

    Will do Chris. The Montamorii is like that - more crumbly than Parmesan with what taste's like salt crystals. I'm anxious to give it a try.
  10. Carvendive

    First-timer (dumb) cheese smok'in questions

    Thanks Chris!!! That sounds like a really good suggestion. I can easily do that! I've always thought of smoking as a one shot kind of thing. I'd never really considered that I could SUCCESSFULLY smoke something repeatedly.
  11. Carvendive

    First-timer (dumb) cheese smok'in questions

    Yes, I don't think sub 30°F temps outside would matter. I was more concerned about GT (Grill Temp) below 36. Any opinions on time for hard vs soft cheese?
  12. Carvendive

    First-timer (dumb) cheese smok'in questions

    Yes that's what I'm doing with my pellet pooper.
  13. Carvendive

    First-timer (dumb) cheese smok'in questions

    Temps are starting to drop and I want to smoke up some cheese. Never done it so I've got some questions. First the equipment. I'm using a RecTec Stampede as chamber only. I'll use my AMNPS Tray 5*8 loaded with apple dust. I'm figuring 4-6 hrs of smoke at or under 70°F. I'll be doing Parmesan...
  14. Carvendive

    Greetings from the Pacific Northwest

    Welcome. Use to live in Port Orchard and 6 yrs ago retired to NE Wisconsin. Best of wishes in your upcoming 2nd retirement. I'd only smoked once or twice using an el-cheep-o Brinkman. Then I pulled the trigger on my RecTec. One of my best purchases. No baby sitting. No ambient temperature...
  15. Carvendive

    Rank your favorite wood flavors

    Apple, maple and N Wisconsin / UP (Michigan) tag alder.
  16. Carvendive

    Too much smoked food good/bad

    I don't know if the smoke on the food is a significant health risk or not but I do know that for me, life is better with some pleasures. If that means I won't see my 100th birthday, I'm okay with that. Animal Fat... my dad was English and one of his favorite dishes was beef suet pudding. He...
  17. Carvendive

    European sausages?

    I know this only too well. I use to have lunch at a Iranian restaurant in Renton Wa. We'd go there for lunch. They had a lamb based sausage that was "to-die-for". It was home made by ma-ma in the kitchen. I wish I could remember the name of it. Best I've ever had.
  18. Carvendive

    European sausages?

    My wife is Polish and a WAY better cook / Baker than I am. She's really excited to try all of the European cuisine. Especially the dumplings (like grandma use to make). It's a good thing we're doing so much walking otherwise we'd be coming home 10# heavier. Me, I'm a bread and fat adict - so I'm...
  19. Carvendive

    European sausages?

    We're doing the Danube river Cruse with stops in Germany at Nuremberg, Roth, Rgensburg and Passau. Austria, we're stopping in Salzburg, Melk, Durnstein and Vienna. Hunger, Budapest for 3 days. Czech Republic, Prague for 4 days.
  20. Carvendive

    European sausages?

    Thanks tallbm. I'll definitely look for them while there.
Top Bottom
Back
Clicky