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Got sick, now can't stand vinegar!
I wonder if you had a plain old cold, but with a sinus infection? That can throw off your sense of smell.- thirdeye
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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Rack of Lamb on the grill
Oh yeah 👍. I live in lamb country and can count on one hand the number of times I've had oven-roasted rack of lamb..... we've always grilled racks, and barbecued breast, legs or shoulder. -
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Italian Beef, But Pork.
Lookin' good! I substitute pork butts for beef in several recipes. -
Late to the party, save me a dram and a beer!
That was a good recovery with the cure #1 👍. I also use those 2.5 gallon zipper bags, for dry and wet curing, but I also like to have some "bucket liner brine bags" on hand. These work in 5 gallon (and smaller) buckets and are less expensive than the zipper bags. LEM makes smaller ones, but... -
Chicago style ribs
Are these pork or beef ribs? Chicago processed beef and hogs in yesteryear. My friends in Chicago appreciate "deep dish" pies, but under their breath, they admit that true Chicago bar pizza is the way to roll. -
Late to the party, save me a dram and a beer!
The next time you go to the supermarket, ask the Bakery clerks about buckets because they get frosting and other products in buckets. Same with the deli... potato salad, mac salad etc., etc., all come in buckets. I like the 2.5 gallon ones (with the lid) and my stores sell them for $1... -
What are the best wood for salmon smoking?
So, your photo shows a lox style and when you cold smoke it, it's generally referred to as Nova lox. You will find recipes for dry curing and brine curing, and I make Nova lox that uses both dry and wet cure. It's on the left in this photo. Like @tallbm mentioned, Cure #1 will insure an...- thirdeye
- Post #10
- Forum: Woods for Smoking
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What are the best wood for salmon smoking?
You mentioned cold smoking, but will the fish be fresh or cured? Smoke flavor on trout and salmon really varies from person to person. Alder and apple (or a mix) is probably the most popular. I like a mix of apple and cherry. And sometimes when dry curing and going with cracked pepper I will...- thirdeye
- Post #7
- Forum: Woods for Smoking
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Beef Back Ribs With A Side Of Spares
Were you one of the guys that likes to buy bone-in roasts and remove the ribs yourself? We got snow overnight, and will see another day later in the week. The warm weather is causing havoc with ice fishermen, there were several accidents and rescues in February. Yes they are. If you catch... -
Beef Back Ribs With A Side Of Spares
We're having a winter warm spell, hopefully the kickoff for an early spring. Yesterday I fired up the drum smoker for a small rib-fest. Seasoning on the beef ribs was Goldee's Brisket Rub. The spares were for freezer fare, and will be vacuum sealed for SV reheating. Seasoning was... -
Smoker temp for pastrami, narrative and pics added
I'm not sure if I've ever heard "analog" used to describe an old school (aka conventional) pressure cooker, but I get your drift. For all I know... the new pressure cookers have an 'app' that connects to your smart phone. The entire All American product line is top notch and they last forever... -
Smoker temp for pastrami, narrative and pics added
I have conventional pressure cookers and a pressure canner, so timelines are different than an insta pot style of cooker. For me, when processing at 12 to 13 psi, (and using natural release) go around 35 minutes +/- based on thickness. As you can see, the bark firms up nicely. When I make... -
Smoker temp for pastrami, narrative and pics added
Speaking of spicy flavors.... my neighborhood watering hole has a kitchen they have leased out over the years. One year in particular, a Mexican restaurant had leased it. They put on a St Patrick's Day buffet with both corned beef and pastrami and the owner made several mustard sauces. One... -
Social Security 1099 Tax Form
Mine came a couple of weeks ago, but I think you can log in to your SSA account and download them and print.- thirdeye
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Smoker temp for pastrami, narrative and pics added
When I corn beef at home, or use store-bought corned beef to make pastrami.... it's all about the flavor. And I'm talking about the distinctive aromatic flavor of corned beef, then the peppery garlic flavor of the pastrami rub, and lastly the smokey flavor. My smoker will run in the 250° -... -
Pressure cooker/slow cooker
Following. We have 1 conventional pressure cooker, 1 pressure braiser from Kuhn Rikon for small jobs and a 21 Qt pressure canner which also doubles as a pressure cooker. I would not even know how to use an Instapot type of devices.- thirdeye
- Post #46
- Forum: Slicers, Grinders, Tools, Equipment
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Whole chicken wet salt brine time?
Not for my tastes. But I do give brined poultry a rinse and allow the skin to air dry before adding any seasoning or rub. Brine time is the thing to watch. My time for chicken pieces is usually 4 hours . Whole chickens, 12 to 24 hours, and whole turkeys 24 to 48 hours. Sometimes I'll inject...- thirdeye
- Post #23
- Forum: General Discussion
