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  1. zwiller

    About to do a small Davomak ham, do not want to use veg stock

    Agree with others the stock was not really to my liking and a PITA to find. Not really an exact method but typical stock is prolly 2% salt so 2% of 10% stock is .2% so lower your salt by .2%. Dave used 2% salt so only use 1.8% with your salted stock. Not done it yet but a huge fan of bouillon...
  2. zwiller

    What’s the craze with smash burgers

    HOLY CRAP I gotta try this OK burger thing!!! So it's like 1/2 an onion per?
  3. zwiller

    Strong coffee

    Nespresso here too but wife doing the Keurig. I would say a lot of people craving a good strong cup would love a nespresso americano. Shot with water. Add cream/sugar if you want. Heads up nespresso people the pods can be scored for a deal on ebay but you gotta buy bulk.
  4. zwiller

    Impulse purchase

    Tasted my first commercial pickled red hot yesterday. Not Zieglers but Bay View brand from Menards. No way you can make something like that without the heat being in the sausage first. Good stuff and yeah pretty dang hot.
  5. zwiller

    Schnitzel time!

    NICE. OFest type fare is around the corner. Hope to see more from her. I am still working on my german stuff off and on. Maggi cubes and Kuhne Salata were the latest splurge. Not weird at all to me. I have not seen anyone talk about it but as a student of german and asian food there is...
  6. zwiller

    Curved rail table

    Where's the fish tanks? :emoji_laughing: Wild cherry shaker grandfather clock could be a revisit but yet new.
  7. zwiller

    Strong coffee

  8. zwiller

    Strong coffee

    Coffee snob here... Starbucks Sumatra is the best Kpod there is IMO. Anything beyond this is espresso and that's another conversation.
  9. zwiller

    Crispy chicken skin?

    I've done skinless low and slow smokes and not for me. Too smokey for bird unless you are curing. For bird, think wood fired grill (higher temp and lighter smoke profile). Last run I went the highest ever, 500F. Cornell chicken. Got pretty dang crispy.
  10. zwiller

    Messy Sticky BBQ Chicken

    NICE. I can taste those little caramelized bits from here.
  11. zwiller

    Blue Gold Sausage

    Heads up I sent Rich the Breakfast Bell which is the hot and spicy one. Pretty close to "the one". Shoot me a DM if you want a sample. Semi local butcher does lots of things well and they use the CY stuff. Heads up that site is sorta sneaky. LOTS of cool stuff "hidden". Check out the...
  12. zwiller

    A Genuine Toad Strangler

    Nope. Back in 80s my brothers and I wore the crap out of the Johnny Dangerosuly stuff. Ya fargin icehole/cork soaker!
  13. zwiller

    Anybody tried mixing chopped bacon with 90/10 ground beef?

    Never ran it with bacon but I have cut GB with ground pork for things and think it is actually better than GB alone. IE loose meat spaghetti, meatballs, sloppy joes, meatloaf, etc. Ground bacon in pork sausages with onion like leberwurst are killer.
  14. zwiller

    A Genuine Toad Strangler

    Toad strangler is new one for me, love it :emoji_laughing:
  15. zwiller

    Impulse purchase

    Looks like I can get Bay View stuff at Mendards. I am pretty sure the key to making these is the sausage itself not the brine. Brine probably takes on the sausage spice and not the other way. TOP The brine in these is near mace level heat and spice intensity but the sausage does not take...
  16. zwiller

    Rhino, it's what's for dinner.

    Looks FANTASTIC! Modelo dark go in there or just beverage? For a minute I thought those peppers were chicken breasts with some serious bark :emoji_laughing:
  17. zwiller

    Impulse purchase

    I need to buy some to try. Never have. Ran 8-10 batches and was OK but not really impressed with it. Best so far was kielbasa in jap brine. I will say the stuff I made (shotgun red derivitives) the brine was INSANE to use in BBQ sauce as a glaze.
  18. zwiller

    This season's peppers

    I'll try and remember to get you guys a pic but geeked out with my cherry tomato plant and followed...
  19. zwiller

    Lobsters Tails $4

    Thanks for the heads up. We ALWAYS grab them when they're on sale. I use poultry shears and half them. Easy peasy. Dry brine overnight with Chef P Redfish Magic (someone here turned me on that) then under the broiler 2-3 minutes.
  20. zwiller

    Bang bang bang

    That shirt grab is a dead giveaway of a hockey fighter. Drunk dude's luck is worse than mine when he decided to tussle with a guy like Tarnasky. He has been cleared by the Mounties. There is a 2nd camera angle that shows the drunk guy totally starting it without any question. @chopsaw Gonna...
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