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  1. tigerregis

    Homemade Mustard for Beef

    My great-grandmother put a pinch of salt&sugar and mixed the mustard powder(Keene's or Coleman's) with milk. Had to be refrigerated, but it will blow your head off.
  2. tigerregis

    I had a huge brain fart the other night and I want to know what you think about my logic…...

    In my experience,flavours come from essential oils. That is one reason to toast some herbs and spices before use. Get those molecules moving. In brines and cures one releases those essences with simmering. It may be counter-intuitive to think powders are the way to go. IMHO&YMMV
  3. tigerregis

    First Pastrami

    Remember, you will probably still have to steam it to make it tender.
  4. tigerregis

    First run with new smokehouse

    Can you tell me why you put the intake in front of the door? Thanks
  5. tigerregis

    Smoked Chedder

    Eman is giving you good advice. My first smoke, as low as it would go was a loser. Might suggest warming it up, opening up,shutting it off and using an Amzn. I was saved with that purchase. You will never be able to thank Todd enough. My 2c and IMHO.
  6. tigerregis

    Some things I don't understand

    Your location suggests that you should get rolling. BTW, leave no stone unturned.
  7. tigerregis

    HOT Links!

    Nice work. Pays to heed your kids desires.
  8. tigerregis

    oops...HELP!!!

    Smell it, if it's off pitch it. If not, do a fry test. For me, personally, I don't think it's in the cure too long.
  9. tigerregis

    Lets talk cutting boards

    The block I learned to cut on was made in Michigan of end-grain Maple. Dove-tailed and about 12" thick. We were taught to use a block scraper, a wide bristled SS brush and sanitiser. That was in the 70's and the discussion of plastic was indemic. In commercial work we used plastic, which later...
  10. tigerregis

    Sweet tooth brakfeast

    Tomorrow is pancake Tuesday. The day before Lent begins. Shrove Tuesday for the purists. The last day for sweet indulgences; not that I follow any of it, Mardi Gras included. Laisser le bon temps roulle.(or something)
  11. tigerregis

    All Beef Weiners - collagen casings?

    Commercial wieners(note wieners come from Vienna, weiners come from Napa Valley) are stuffed in non edible casings and are stripped after cooking. Knuckers or knockers are stuffed in animal casings for "bite".
  12. tigerregis

    I miss your posts, even if I don't always agree. Are you PO'D or just having a rest? Please...

    I miss your posts, even if I don't always agree. Are you PO'D or just having a rest? Please advise, since I have seen nothing that indicates your general demeanor. Thanks, tigerregis
  13. tigerregis

    Sweetheart RIB ROAST prep with Q-view

    That pic shows exactly why long boned RR's have the biggest eye. Nice choice! Presume you picked it off the shelf after a search for the best and rejecting the rest.
  14. tigerregis

    Tenderquick to pink salt conversion

    The reply makes sense to me. One can choose to pooh-pooh so-called expertise at his peril. Yes, there usually is a new way to do things and  I wouldn't stand in the way of innovation or invention, however there is a feeling of confidence when one follows grandma's cooking regime.(or any other...
  15. tigerregis

    Beef shelf life question

    If it smells OK then it probably is. Personally and I'm not recommending it, but I do it, is to buy prime ribs of the lesser grades and wrap them twice in plastic wrap and leave them refrigerated for two weeks. When I was in the meat business, the most successful steak house in Montreal was a...
  16. tigerregis

    Question about my new MBES 30

    Jesse T has it right IMHO. I had same or similar problems. Bought an Amazen smoke unit. Best thing I've done in my smoking experience.
  17. tigerregis

    Big Sky Bacon with Q-View

    If that bacon tastes as good as it looks, you will have my vote as pork barrel king.
  18. tigerregis

    Hello from the Frozen North

    Hey Bye, no need to get screeched-in here. Nice to have a bayman on board. Real smoked meat(Schwartz's) is easy to make and a good recipe is on - The sausagemaker.com listed under Daigle's Montreal Smoked Brisket. I followed the recipe using eye of the round. Easier to work with and get here in...
  19. tigerregis

    Smoked Beef Liver with Qviews...this was for my wife

    Cooked rare it is delicious. I was raised on pork and beef liver cooked until you could resole combat boots with it. Hated it and still do. Now calf's liver is a whole different thing. Soak it in milk, flour it and  fast fry in bacon drippings and onions. Try it and you will like it. Rare(pink...
  20. tigerregis

    How long can you brine corned beef nitrate/nitrite/saltpeter free without it going bad?

    Thanks Dave, wasn't there a nitroglycerine pill that went under the tongue to alleviate some heart trouble?
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