Toggle sidebar

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.
  1. bakerboy7

    Help did i just mess up my new MES 40!

    X2
  2. bakerboy7

    Kolbassi

    Looks great, NEPAS. Found the CY kits at our local Trader Horn about a year and a half ago and have been using them ever since.
  3. bakerboy7

    Easter Ham from Scratch

    Thanks Chef! That means a lot coming from you.
  4. bakerboy7

    Torta Pasqualina aka Easter Pie

    I would call this more of a, "man pie". There is nothing quichey about it.
  5. bakerboy7

    Torta Pasqualina aka Easter Pie

    Thanks for looking and for the compliments. I look forward to making this all year. It is especially good made with spicy Italian sausage and hot capocolla.
  6. bakerboy7

    Easter Ham from Scratch

    It was just like a high quality country ham. Nothing like one of the precooked hams that are pumped full of water. Thanks! It was delicious and I enjoyed the process. I did inject the brine. I only have a flavor injector needle and probably injected more brine around the bone that I...
  7. bakerboy7

    Torta Pasqualina aka Easter Pie

    This is a dish that I have been making for many years and has become somewhat of a tradition for us. It has roots in Northern Italy (my family came from Calabria) but contains different ingredients in other parts of the country. My version contains only meat and cheese but the most common...
  8. 2012-04-08_19-13-01_927.jpg

    2012-04-08_19-13-01_927.jpg

    • bakerboy7
    • Media item
    • Comments: 0
    • Album: Default
  9. 2012-04-08_15-55-59_454.jpg

    2012-04-08_15-55-59_454.jpg

    • bakerboy7
    • Media item
    • Comments: 0
    • Album: Default
  10. 2012-04-08_14-21-54_647.jpg

    2012-04-08_14-21-54_647.jpg

    • bakerboy7
    • Media item
    • Comments: 0
    • Album: Default
  11. 2012-04-08_14-05-27_918.jpg

    2012-04-08_14-05-27_918.jpg

    • bakerboy7
    • Media item
    • Comments: 0
    • Album: Default
  12. 2012-04-08_13-31-46_791.jpg

    2012-04-08_13-31-46_791.jpg

    • bakerboy7
    • Media item
    • Comments: 0
    • Album: Default
  13. bakerboy7

    Easter Ham from Scratch

    When I saw Pops post from two years ago: http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham, I just had to try it.  I started a little over a month ago with a 20# fresh hog leg that I picked up from the Restaurant Depot I asked Pops plenty of questions and prepared the brine...
  14. 2012-04-07_12-51-21_510.jpg

    2012-04-07_12-51-21_510.jpg

    • bakerboy7
    • Media item
    • Comments: 0
    • Album: Default
  15. 2012-04-07_12-35-22_31.jpg

    2012-04-07_12-35-22_31.jpg

    • bakerboy7
    • Media item
    • Comments: 0
    • Album: Default
  16. 2012-04-07_12-35-12_884.jpg

    2012-04-07_12-35-12_884.jpg

    • bakerboy7
    • Media item
    • Comments: 0
    • Album: Default
  17. 2012-04-07_06-05-49_34.jpg

    2012-04-07_06-05-49_34.jpg

    • bakerboy7
    • Media item
    • Comments: 0
    • Album: Default
  18. 2012-03-07_18-20-00_93.jpg

    2012-03-07_18-20-00_93.jpg

    • bakerboy7
    • Media item
    • Comments: 0
    • Album: Default
  19. 2012-03-07_18-19-06_398.jpg

    2012-03-07_18-19-06_398.jpg

    • bakerboy7
    • Media item
    • Comments: 0
    • Album: Default
  20. 2012-03-03_14-46-10_677.jpg

    2012-03-03_14-46-10_677.jpg

    • bakerboy7
    • Media item
    • Comments: 0
    • Album: Default
Top Bottom
Back
Clicky