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  1. hoser

    Old Smokey too Steamy

    I think we're going to need some more info to really give you any advice. what meat are you smoking? how long did you smoke it? what temp is the unit running at? what internal temp did you remove the meat at? Don't get discouraged..lots of knowledgable folks will be along to help out.
  2. hoser

    New Equipment!

    Pops, I've had that same fridge for about 5 years now, and let me tell you...you're gonna LOVE it! Nothing like ice cold filtered water on demand. Plus....now you have a beer fridge You didn't think we'd believe that sorry story about marinating a TURKEY....did ya?
  3. hoser

    pastrama (NOT pastrami)

    OK...ya'll really got me going on the pastrama thing...but I'm learning a lot. It seems in Romanian, the word "pastrami" is actually a verb, not a noun as we use it. If I am preparing meat myself...(1st person) I "pastramo" the meat. If my wife is doing it, (2nd person) she will "pastrama" the...
  4. hoser

    pastrama (NOT pastrami)

    Here's one I found in a powerpoint format. Actually, the lady in the presentation resembles your avatar http://www.meircookbook.net/files/pastramaPDF.pdf
  5. hoser

    maybe a stupid question but...

    I'm with Ron on this one....you can make the sauce taste however you want with the substitutes, but caramelization still requires sugar IMHO
  6. hoser

    test

    I think ol Dave is just trying to get his photobucket working for some qview.
  7. hoser

    Like Pulled Pork? Like Chicken? You Got To Try This-Pulled Chicken W/Qview

    You thinking Yoshida's Dude? LOL I know I am
  8. hoser

    Temp measuring question

    Yep...set it up something like this
  9. hoser

    meat thermometer?

    Hi Dennis...which model are you using? I have no experience with oregon scientific, but I'm sure someone will come along who has. If I had to guess, I'd say the most popular thermometer in use by the members here is probably the Maverick ET-73...comes in very handy with the dual probes. The...
  10. hoser

    Custom Kitchenaid Grinder Plates.

    Great find! Just ordered one of the 12.5mm and will be using it for sausage stuffing. The plates that come with the kitchenaid are much too small for stuffing...I think this will work nicely.
  11. hoser

    new from cape cod ma.

    Nice to see you here! There are quite a few of us New Englanders here.
  12. hoser

    Cutting boards - How long to use, when to discard

    bump to first page
  13. hoser

    Just learned something at Albertson's

    this is the stuff
  14. hoser

    Just learned something at Albertson's

    I've been using that recipe for years for cocktail meatballs...it really is great! I just toss the raw meatballs in with it, and simmer until done...yum!
  15. hoser

    Cutting boards - How long to use, when to discard

    Here is something that everybody should read about cutting boards. Wood vs plastic has been extensively tested, and believe it or not wood is MUCH less likely to hold bacteria than plastic. Give this a read, and form your own opinions. http://faculty.vetmed.ucdavis.edu/fa...ttingboard.htm...
  16. hoser

    Feel free to download the food code 2009

    Great post my friend, thank you!
  17. hoser

    What were you doing 10 years ago?

    Wow! that really makes you think. Ten years ago I had just been promoted to Captain of Engine company #2, and was about to celebrate my 28th anniversary. S*&t! I'm figuring now I must be older than dirt.
  18. hoser

    Grocery store crossing the line

    Go figure....I have NEVER been carded at an airport. LOL
  19. hoser

    ????? Doing a Italian Style Fatty quick question

    I guess you could spritz them if you wanted to Dave, but the bacon should keep it nice and moist without it.
  20. hoser

    Ice Bath

    Yeppers...stick with the water, get it down to the temp you want, then let those puppies bloom :) good luck
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