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  1. BXMurphy

    Fermented hot sauce

    Ahhhhhh. HAH! Got it. And the bubbles percolating up through the food mass is oxygen being pushed out as carbon dioxide displaces it. Neat! Thanks for the help there, xray!
  2. BXMurphy

    Salmon oh no

    You're going down. Fahgetaboutit. Buy them a box of chocolates, maybe some flowers, take them out to eat, and keep them liquored up. Keep this sure-fire strategy to yourself. Be Mr. Rainbows and Unicorns. You'll be fine. You're welcome. Murph
  3. BXMurphy

    Fermented hot sauce

    Thank you for the help. I have the air locks and weights for quarts and half-gallons. Ph meter, huh? I'll Google around some on that but if you have time and don't mind posting a heads up... will I be testing the brine every so often in order to pull a good number? To yell you the truth, I'm...
  4. BXMurphy

    Whole chicken - Pop's Brine - Only Fire Rotisserie .

    Wow! Just really wow! What a nice way to precision- cook chicken. I love how you adjusted the fire under the bird to color it up. Thanks for the blow-by-blow! Murph
  5. BXMurphy

    Overnight pork shoulders

    Boy, does that look good! Now, here's what I'm worried most about with smoking and other food experiments in general: Safety. I don't want me or my wife being killed by my cooking. We know that food held between 40° F and 140° F longer than four hours is dangerous. You went six hours to hit...
  6. BXMurphy

    New Traeger Grills 2022

    I dunno... I suppose it's kind of what you're looking for. If it's full smoke and you like tending fires for hours on end then, yeah, sure, by all means, cut a 55-gallon drum in half and go full nutty on it. That'll work.. Me? Gimme some automation! I don't mind wisps of smoke flavor on...
  7. BXMurphy

    Fermented hot sauce

    Hey, man, thanks for the link! What I like is the excitement factor. Doing something "weird" to food really needs some encouragement. Thank you for digging that out. Murph
  8. BXMurphy

    Fermented hot sauce

    This is another thing I'd like to try. Fermenting a bunch of cut-up vegetables sounds even easier than sauerkraut. I'd like to get a "W" under my belt. Just do it, huh? 2% salt brine, weight it down, and wait? And that's it? I won't die? Murph
  9. BXMurphy

    Fermented hot sauce

    Hey! Thanks for posting this. I've dabbled with fermenting but keep looking at it in worry. I can't wrap my head around the safety issue even though folks have been doing this for thousands of years. I have some cabbage fermenting for sauerkraut but after a couple if weeks it tasted like salty...
  10. BXMurphy

    Etiquette: Should I post anyway?

    I'm glad you stopped lurking and joined the fun, Sven! Thanks for the timely admonition against arrogance. I don't mind someone posting a link as long as they are polite about it, and say something nice like, "Hey, Murph, there's a lot to be said about this topic. I had the same question and...
  11. BXMurphy

    Etiquette: Should I post anyway?

    Good call, thirdeye. That's key. All on one line in the Google search box for those on a phone looks like this: Chicken breasts site:www.abc.com Also, for those who haven't used the advanced search on this site, push the Advanced Search button and then notice the brown bar up top and choose...
  12. BXMurphy

    Etiquette: Should I post anyway?

    I think that's the BEST approach. I very much appreciate answers like that. After all, isn't that what hyperlinks are for? Murph
  13. BXMurphy

    Etiquette: Should I post anyway?

    +1
  14. BXMurphy

    Etiquette: Should I post anyway?

    It's a real source of frustration for many folks and I think it's because the same questions are asked over and over again. On the other hand, a forum is meant for conversations and is great reading on subjects that you care about during idle time. Sure beats Twitter. Murph
  15. BXMurphy

    Etiquette: Should I post anyway?

    Thanks, TNJAKE. Some folks are free-wheeling. Still others don't like shuffling through fifty-million results to find the one piece of information they were looking for because folks like me post questions that have already been answered. Murph
  16. BXMurphy

    Etiquette: Should I post anyway?

    Maybe I should have left the word, "dummy," out of that option. Sorry about that. I know no harm is meant if someone chooses that option. That was a misguided attempt at humor. Murph
  17. BXMurphy

    Etiquette: Should I post anyway?

    What about the issue of too much clutter? How many smoked chicken breast threads are too many? Could that ever be a problem? Me?... I like conversation and wonder about reviving old threads as being good form - or not getting replies to them. Any thoughts on clutter and old threads? Murph
  18. BXMurphy

    Etiquette: Should I post anyway?

    That's what I love about this community. Thanks, Al! Murph
  19. BXMurphy

    Etiquette: Should I post anyway?

    I strikes me that I can find an answer to whatever I want just by searching around here a little. There is so much here already that posting a question would mark me as being lazy. Here's what I mean... I want to know how to smoke chicken breast like a pro. I know the answer is already here in...
  20. BXMurphy

    Pellet Smoker - Need advice on first one

    It's funny you say that, too. When they brought my WSF over, the first thing that impressed me was the size of it. (All together now: "That's what SHE...") Given that it roasts and sears and smokes, the first thought I had was that I could just build an outdoor kitchen around it. It's a pretty...
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