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. ristau5741

    Smokehouse restoration project

    What the heritage of the area? ethnicity, whether it be German, English, French or whatever, you could probably go around to other local historical societies in the general area (what area is this smokehouse in?) to get more detailed information on building techniques based on the history of the...
  2. ristau5741

    First time pork loin

    Great job, next one I would recommend wrapping it in a bacon weave. I ran my 12 lbs at 235-240 yesterday. took about 4 - 4/12 hours. charcoal smoker, used mesquite, rubbed the loins with my home made rub (8-3-1-1) and wrapped in a weave. I've got a few blurry pictures, not worth posting...
  3. ristau5741

    What's on the menu this Saturday?

    Mee too. I got 12 lbs going in Sunday, remnants of Harvey are due to rain on us here in the mid-atlantic on Saturday.
  4. ristau5741

    medical gloves ok for food handling?

    They should be fine for handling food other than hot peppers, for hot peppers use rubber gloves. I've burned my hand several times using latex gloves while handling hot peppers. not fun.
  5. ristau5741

    Pink Salt verification

    Thanks. I'll leave the Himalayan pink salt to the Himalayans.
  6. ristau5741

    Pink Salt verification

    just to verify, what is called "pink salt" used in curing meats is not the same thing as what is referred to as "pink salt" or Pink Himalayan salt the stuff sold in grocery stores in a grinder bottle. correct?
  7. ristau5741

    So what's everyone smoking this weekend?

    10# pork picnic shoulder over here going in tomorrow morning, plan on pulling for BBQ. supposed to be the nicest day of the weekend, with chance of rain Saturday through Tuesday.
  8. ristau5741

    Don't forget about the.......

    Home Improvement store charcoal deals this weekend for the Memorial Day Holiday.....
  9. ristau5741

    dry brine or rub

    So I was looking at the last newsletter about the dry brine. i see some benefits, but need some clarification vs a rub. I can see doing a dry brine alone, or an rub alone, but I can't see how doing both would benefit as the dry brine is all salt. and the rub is mostly sugar with a lot of salt...
  10. ristau5741

    got this error a few minutes ago arount 01:45 PM 3-22-2017

    only once when I attempted to enter into the "blowing smoke" forum for the first time today it may be important, I dunno Warning: require_once(/var/www/sites/huddler/releases/029cb482ee5b3472725788adc08454d2492ddb2a/v2/system/application/libraries/URL.php): failed to open stream: No such file...
  11. ristau5741

    2017 Minnesota Amatuer Maple Syrup Season w/ pics - Includes Recipe for the "Sapskey"

    ..and here I thought waiting 16 hours for that pork shoulder to come up to temp was a long time..... 30 hours, man that _is_ a loooooong time. But like when I made my first batch of San Marzano tomato sauce from scratch.... soooo goood. Cheers.
  12. ristau5741

    First post - Jerky making! (and help?)

    DaveOmak, I owe you one,  I bought the book on your reference, and it is indeed very interesting and detailed,  Includes not just spices and meat, but veggies and fruits also. Very worth the investment, as I am learning a lot.
  13. ristau5741

    First post - Jerky making! (and help?)

    nice references DaveOmak, maybe a little overwhelming for someone looking for basic. I'll use that info for improving my home made rub. DomVoc, I suggest to start as basic as you can get, salt and pepper, and work from there. add flavors that you like, you'll need to make a few batches and...
  14. ristau5741

    Went to my first KCBS event this past weekend.

    Since I am a local, I went to the KCBS event in Brunswick Maryland last Saturday 3/4 as a visitor,  I did get to talk to some of the teams, and did learn a lot. saw a bunch of different rigs, and some quite familiar ( just like mine), tasted some really good Q. also. unfortunately with Marylands...
  15. ristau5741

    test

    troubleshooting why my posts are not going through...
  16. ristau5741

    Great TV show - "Man, Fire, Food"

    Been watching on the recommendation from here, interesting show, learn about alot of different ways to cook meat and contraptions people use. one thing that strikes me odd, for the 5-10 episodes I've seen, the lighting fires in un-burned virgin areas, like on green grass, or on the brick...
  17. ristau5741

    Anything else that Dr.'s are gonna warn us about??

    mmm,, aluminum foil or plastic wrap. I think I'd just go for wrapping in tobacco leaves and dousing with scotch.
  18. ristau5741

    Take these to work with you

    Savin' that one for April Fools..... hahahahhah
  19. ristau5741

    The SMF when did it start?

    The wayback machine has history going back to Jan 3rd 2006 435 registered users with 3164 articles Most users ever online was 34 on Sun Jan 01, 2006 5:11 pm above details from the first time the wayback machine saw and backed up the site. so I'm guessing the start was sometime back in 2005.
  20. Year in Review (pics)

    Year in Review (pics)

Top Bottom
Back
Clicky