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  1. shyzabrau

    Cherry stuffed Pork loin

    I did one stuffed with a cranberry/tangerine relish a bunch of years ago. It turned out great... I also stuffed one with cherries (dried cherries rehydrated in wine), but didn't smoke that one... I used to do a lot of stuffed pork loins when I was cooking for ten. My favorite was stuffed...
  2. Cherry stuffed Pork loin

    Cherry stuffed Pork loin

  3. 2970670970_4dd4fc937a_o.jpg

    2970670970_4dd4fc937a_o.jpg

    • shyzabrau
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    • Album: Cherry stuffed Pork loin
  4. 4320287783_31c1864b49_o.jpg

    4320287783_31c1864b49_o.jpg

    • shyzabrau
    • Media item
    • Comments: 0
    • Album: Cherry stuffed Pork loin
  5. shyzabrau

    Please help me do some sausage

    I get what you're saying and I was discussing my tendency towards "extreme sausages" with one of my party guests on Tuesday.  I naturally like big and bold flavors, but I also make heavily flavored sausages because they are generally used as a snack instead of a meal. I can see myself...
  6. shyzabrau

    How did your 4th turn out? Pics from mine!

    Griz, it was right there in the brief intro: "This fed 15 people and still people took a ton home."
  7. shyzabrau

    Does anyone else like shopping at ethnic groceries?

    I used that term for this particular market because it is pan-Asian. China, Korea, Japan, SE Asia, the sub-continent, etc.
  8. shyzabrau

    1966 Gibson

    I use an AMNPS in my Bradley electric smoker. The other day, I smoked some sausages and the temperature in the cooking chamber got to over 110*F, just from the AMNPS. The ambient was probably mid 70s but the end of the smoke. Your cooking chamber will be larger, but you will still get a fair...
  9. shyzabrau

    JULY 2017 Red White & Blue Throwdown

    Thanks, Case!
  10. shyzabrau

    Is my bacon ruined

    A lot of people cold smoke their bacon after curing it. I'm sure you're fine. What was the IT when you woke up?
  11. shyzabrau

    Suggestions needed(whole hog head)

    I can't help you (I've never attempted such a thing), but now that you've provided some info, I'm sure someone with more experience can step in!
  12. shyzabrau

    How Do iTest a Rub

    I always taste the rub directly - just a pinch.  You can do a fry test or grill test with a ground meat patty, a chicken thigh or a pork chop (sprinkle on the rub with about the same density as you would on the ribs). Takes a bit more time, but might be worth it rather than risk all that time...
  13. shyzabrau

    JULY 2017 Red White & Blue Throwdown

    Does each plate need food that is red, white and blue in color, or is that just the title?
  14. shyzabrau

    Suggestions needed(whole hog head)

    What type of smoker will you be using?
  15. shyzabrau

    Suggestions needed(whole hog head)

    Just the head?
  16. shyzabrau

    Does anyone else like shopping at ethnic groceries?

    Need to head to one of the Asian markets this afternoon for some fresh lemongrass for a lemongrass ginger saison. I will definitely browse for stuff to incorporate into sausage...
  17. shyzabrau

    Better than Bacon?

    I don't use NFDM in my sausages, but I can see using the powdered coconut milk to get the flavor you're targeting without adding way too much liquid. (I tried to make a Korean-style BBQ sausage. I liked the flavor a lot, but the texture was weird from too much liquid.)
  18. shyzabrau

    Please help me do some sausage

    I bow to your vast experience, naturally, but can you even taste such a small amount of marjoram? I recently made a garlic sausage with 1.2 grams per kg and I don't taste it. (Of course, I used a LOT of garlic, so the subtlety may be masked.)
  19. shyzabrau

    Found a way to not get dried out while bbqing.

    Does she also bring you a cold beverage on occasion?
  20. shyzabrau

    Pork Butt Pricing?

    Normal price around here is $1.79 - $2.19 for bone-in butt. I bought six when they were on sale for $0.99 a pound. I plan to use up the last of the six this weekend, so I'm on the lookout for another sale...
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