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.
-
IT'S TIIIIIIMMME!!!!!!! FINALLY BUILDING MY REVERSE FLOW!!
I'm really interested in seeing how the vertical chamber works. I can see using it to cold smoke hanging sausage, and then bring up the temperature to finish it.- shyzabrau
- Post #43
- Forum: Reverse Flow
-
When to start a butt for a party at 4?
What kind of smoker do you have? What temperature do you plan to smoke it at? -
cooking chicken time and heat chart-newbie question
If you have a way to maintain the internal temperature at a constant value (such as sous vide), you can cook it to lower temperatures as long as you follow the table below (with additional time in case your thermometer is not correctly calibrated). Source The time increases with fattier meat...- shyzabrau
- Post #4
- Forum: Grilling Chicken
-
cooking chicken time and heat chart-newbie question
- shyzabrau
- Album
- Comments: 0
-
Poultry.jpg
- shyzabrau
- Media item
- Comments: 0
- Album: cooking chicken time and heat chart-newbie question
-
First attempt at duck prosciutto
- shyzabrau
- Album
- Comments: 0
-
First attempt at duck prosciutto
Inspired by "Charcuterie: The Craft of Salting, Smoking and Curing" by Brian Polcyn and Michael Ruhlman, I decided to make some duck prosciutto. The simplest dry-cured meat, right? I picked up two (half) breasts - moulard magret from D'Artagnan. I had some plastic containers that came from our... -
IMG_1994.JPG
- shyzabrau
- Media item
- Comments: 0
- Album: First attempt at duck prosciutto
-
Kielbasa - Fersh garlic vs. Granulated question
I don't see how it is even possible to taste two cloves of garlic in ten pounds of meat... -
corned beef or pastrami using Tender Quick
Make your own pickling spice mix. Easy to do. Plenty of options on line. -
-
nope!
I won't tell anyone how to vote, but I think the winner is clear on this thread... (Edited to say: this was a joke referring to the empty poll above. Figured I'd best explain before I got in trouble...)- shyzabrau
- Post #3
- Forum: SMF Throwdowns
-
Hello from CABOOL MISSOURI
Welcome, Kev! I went to college (undergrad and grad) in Rolla, but I never made my way to Cabool. I responded to your other post but I'll repeat it here... Here's a nice thread on both: http://www.smokingmeatforums.com/t/159160/corned-beef-and-pastrami-by-sqwib From... -
corned beef or pastrami using Tender Quick
Here's a nice thread on the subject: http://www.smokingmeatforums.com/t/159160/corned-beef-and-pastrami-by-sqwib And, from Morton's: http://www.mortonsalt.com/article/meat-curing-deli-style-corned-beef/ -
What to do with sheep casings
I understood. My comment was also geared for the original poster for when the casings are not properly hydrated - it gives a bit extra grease above and beyond the method that you stated. -
What to do with sheep casings
No argument. Like I said, I usually use the olive oil when I haven't soaked the casings long enough to make them silky soft and pliable. I suspect there are a lot of people in that boat, though, despite the frequent references on the proper way to rehydrate and store the casings. I suffer from... -
What makes the not so good bbq restaraunts successful
That is such a sad statement. Targeting "almost good" quality...- shyzabrau
- Post #8
- Forum: General Discussion
-
Hello from Brazil!
Welcome! I've been to many places in Brazil (Recife, Rio de Janeiro, São Paulo, Santos, Paranaguá, Itapoá, Navegantes/Itajaí, Imbituba, Rio Grande, and Porto Alegre) but never Brasília. I'm sorry that I can't help you with this, but there are plenty of experts on this topic. You might get more... -
What to do with sheep casings
You certainly have more experience than I do, but a little bit of olive oil poured THROUGH the casing has made big differences for me, versus water. -
100 pounds of butts
I've been there many a times. Most of the times I've made pulled pork BBQ, actually...
