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smashburger woes
For at least 20 years, and probably much closer to 25, I've been a staunch "I don't eat store grind" camp and firmly in the "it's all grindable" camp. Yes, fat is important. Grinding top round and expecting it to act like ground chuck just doesn't work. But as far as mixing and matching or...- Hijack73
- Thread
- Replies: 2
- Forum: Meat Selection and Processing
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Burning question of the day .... beef ribs vrs brisket ?
I agree. Different meat cutters learned different lingo. The local Kroger affiliate sells little cryovacs of short ribs that are nothing more than a piece cut out of a chuck, but cost far north of $10/lb. I take a chuck, cut the Denver out and I have an indistinguishable piece of meat that... -
Smoking Meatballs...Anyone done it? What else should I do with it?
Just put your usual in them. Maybe a little less moisture if you tend to make them moist/loose. I'd personally omit the oregano if you want to bbq sauce them - but that's just my opinion.- Hijack73
- Post #7
- Forum: General Discussion
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Food Grade Buckets
I used a Firehouse pickle bucket as a bait bucket for a loooong time. It never quit smelling of pickles. For bacon I recommend 2.5 gallon Hefty brand ziplock bags, They hold 5lb slabs with room to spare. I put 2 slabs in a bag. I used to be able to buy Ziploc 3 gallon bags at the Kroger...- Hijack73
- Post #7
- Forum: General Discussion
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Sale at Publix!
Getting low myself, going top have to stop by Publix tomorrow.- Hijack73
- Post #2
- Forum: General Discussion
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Maque Choux
Big time. On the rare occasions I'd add okra to my gumbo I liked to fine dice up a fresh tomato and toss it in the pot. I typically use neither, but if I use okra I will sneak in a tomato. That was how I did it for the church. -
Maque Choux
Looks good. I'm not a corn fan so I've always avoided it and gone for etouffee, but it definitely looks good. A lot of folks use andouille in etouffee. If you like the choux and gumbo, give etouffee a whirl. I'm particularly fond of shrimp etouffee. -
Finally Snowing! And pics of the neighbors
Lol, if it were here I'd be the only person to go to work... We shut the world down for FLURRIES Rarely get more than an inch or 2 but when we do, it's Armageddon....- Hijack73
- Post #23
- Forum: Blowing Smoke Around the Smoker.
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Daylight Savings time regress
lol, I set my Mido yesterday and forgot to wear it both yesterday and today. If I'm VERY lucky it will still be running tonight when I get off work. It's a caliber 80 that has nowhere near 80 hours of reserve from just daily wear.- Hijack73
- Post #27
- Forum: Blowing Smoke Around the Smoker.
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Prime Rib...it's time.
Lawry's has been sprinkled on prime rib for nearly a century. The chef that taught me how to cook a prime rib used it. https://www.lawrys.com.hk/eng/recipe -
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Costco pork bellies -- Skin On?
I think it might make a decent hijack73 treat lol -
Celebrate Sausage 2024!!!
I dunno about that. I use kale when I make zuppa for the lady and I will taste it to make sure seasonings are right but that's about the only way I can get that stuff down. If it's zuppa I'm going to eat, I sub in spinach ;) -
usable cuts for burger grinding
For those of us in Food Lion territory, check your sales. We've got chucks this week for 4.99/lb - I'll pick up a few. boneless breasts @ 1.99/lb almost as excited about the Dukes mayo lol - 3.49 local Kroger affiliate has ribeyes for 8.99/lb- Hijack73
- Post #104
- Forum: Meat Selection and Processing
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usable cuts for burger grinding
Beef is insane right now. The "sale" this week is rump roast for 5.99/lb I still have a few ribeyes I bought last spring @6.99/lb Sigh.....- Hijack73
- Post #96
- Forum: Meat Selection and Processing
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Costco pork bellies -- Skin On?
4.99/lb here always on the prowl for the Aldi sales now. I did freezer inventory yesterday. I'm down to about 40 lbs of beef. Uncle Scam's potential popes have promised us that grocery prices will go down very soon. I have absolute faith in... -
Lover of good food from Belgium
Welcome aboard. There are a couple of folks here who could totally fit the definition of "charcutier" -
How do you smoke bacon?
What @Gonna Smoke said. A very small bed of coals and a nice split just sort of riding the edge of the coal bed. Crack your lid open, let the heat escape if it is running too hot. Just get to know your pit and adjust accordingly. You could also very easily cold smoke it for a few hours... -
Should I stop spritzing my butts?
I use the regular. Typically I go (and I eyeball, but I'll try to get close) 2 cups SBR 1 cup dark fruit juice 3/4 cup apple cider vinegar (to taste, mainly for the zippy tang it adds) 1 tsp black pepper 1/2 tsp red pepper flakes squirt of yellow mustard And if I collected any pork juice at...
