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.
-
Near real time St louis Ribs with Authur Bryant's Rub
Started with 3 racks of St Louis cut ribs straight form Costco, cut in half racks The last time I was in K.C. I stopped and had some Q at one of the country's holy spots, and snagged a bottle of rub too. Removed the back membrane Get it started with a knife on the first rib stack... -
2014-04-26 12.45.10.jpg
- sajata
- Media item
- Comments: 0
- Album: Near real time St louis Ribs with Authur Bryant's Rub
-
2014-04-26 12.37.11.jpg
- sajata
- Media item
- Comments: 0
- Album: Near real time St louis Ribs with Authur Bryant's Rub
-
2014-04-26 12.44.40.jpg
- sajata
- Media item
- Comments: 0
- Album: Near real time St louis Ribs with Authur Bryant's Rub
-
2014-04-26 12.36.40.jpg
- sajata
- Media item
- Comments: 0
- Album: Near real time St louis Ribs with Authur Bryant's Rub
-
2014-04-26 12.34.35.jpg
- sajata
- Media item
- Comments: 0
- Album: Near real time St louis Ribs with Authur Bryant's Rub
-
2014-04-26 12.35.00.jpg
- sajata
- Media item
- Comments: 0
- Album: Near real time St louis Ribs with Authur Bryant's Rub
-
porcine spontaneous combustion
I a Great Smokey Mountains propane smoker, stainless, with an amazn pellet smoker. in all the only PIA thing was the soot that I had to scrub off the racks. actually was amazed the deck did not catch on fire form the rendering burning fat. but in the end it will live to smoke anther day. Lived...- sajata
- Post #6
- Forum: Hot Smoked Bacon
-
Food Safety Chit-Chat
While I truly hate to be proven wrong, I am rather glad I was. I have taken a number of sausage making class around the country. both fresh and dry. and in each one they either directly or indirectly said that once something has been contaminated with botulism there is no way back. While the...- sajata
- Post #80
- Forum: Food Safety
-
Food Safety Chit-Chat
botulism will not be rendered safe no mater how much it is cooked or how it is cooked. since it is a nuro toxin and not a bacteria- sajata
- Post #69
- Forum: Food Safety
-
porcine spontaneous combustion
well i had two 5lb pork bellies cured and was time to smoke some for bacon and some for my bourbon maple glazed pork belly lolly pops. which are just cubes of cured pork belly cut in to cubes and smoked then drizzled with a 50/50 maple syrup and bourbon reduction. anyway after i was done...- sajata
- Thread
- Replies: 6
- Forum: Hot Smoked Bacon
-
Buffalo NY
i think the anchor bar at the airport is better than the one in town. wing wise. at least when i was there last month. also if you are into sausage making check out the retail store for "the sausage maker" i would post a link but that would get axed... going to be back on 4/23 i will also...- sajata
- Post #4
- Forum: Blowing Smoke Around the Smoker.
-
What's your occupation?
computer security architect.- sajata
- Post #1,111
- Forum: General Discussion Sticky
-
Hello from somewhere over Oklahoma!
I love gogo inflight. Actually I live in Chester County PA. Home of horse and Buggy, Brandywine battle field, and the Paoli Massacre. I have been cooking extensively for the last 45 years (since the age of 7) My two passions are Pizza and charcuterie. Every Thursday night I have been making...
