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  1. john3198

    It Worked :)

    There are texts out there, like Bruce Aidel's, that usually call for addition of fatback to butt, usually 3 lbs BB to 1/2-1 lbs fatback. That increases the fat content. When I make sausage if I have fatback, I will add some. I often don't (hard to come by here) so use butt if that is all I have...
  2. john3198

    Second go at ribs.....ala' Jeff's Rub-n-Sauce

    I had s similar situation with ribs for the Super Bowl. I smoked them Saturday for consumption Sunday night. I agree with these guys, you need to get them cold not sitting in a cooler all night. I was worried about how to heat them up. I am not a fan of reheated pork, for the most part...
  3. john3198

    Nag Nag Nag.......

    An attorney arrived home late, after a very tough day trying to get a stay of execution. His last minute plea for clemency to the governor had failed and he was feeling worn out and depressed. As soon as he walked through the door at home, his wife started on him about, 'What time of night to...
  4. john3198

    Sircave caught a Triceratops & cut him up

    You need to let it rest for a an hour at least. Preferably longer.
  5. john3198

    Qview- You want Qview?

    Thanks, Ron. Nice pictures.
  6. john3198

    Texas Snow Feb 12th 2010

    Come on, Jeff. We had snow in Houston two years in a row. A new record.
  7. john3198

    wanted grilled chicken that wows

    We did this Bobby Flay reciepe with thighs on the grill last night and finished with some of Rivet's brisket sauce towards the end of cooking. Bobby's 16 spice rub is great. Only way I will grill chicken now. Bourbon BBQ Chicken with Sixteen Spice Rub...
  8. john3198

    Anyone ever tried asparagus?

    Try wrapping a few spears in a thin slice of proscuitto and then smoke or grill.
  9. john3198

    membrane? ?

    I smoked ribs for years with the membrane on before I found this forum and learned to take if off. I don't recall it being that bad with it on. They always disappeared at dinner.
  10. john3198

    7" of Snow vs 18 lbs of Butt

    Nice job in the cold.
  11. john3198

    Smoked Ribeye?

    I do it all the time too. The key is to not smoke too long and overcook it (we like ours rare). I usually sear mine first, that came from Smoke and Spice, I think, then smoke. Others sear it at the end. I will try that next time to see if I like it better.
  12. john3198

    appel with calvados

    Just ran across this from another thread. How long do you smoke the apples? Looke grat!
  13. john3198

    Which To Buy ?

    I would do both a ET-73 since you can monitor grate and meat temps remotely while smoking and a Thermapen so you can do instant checks around a product to make sure you are where you want to be. Also, thermapen is great for checking steaks, chicken, etc, quickly on a grill where you don't want...
  14. john3198

    CORNED BEEF - Diners/Drive-ins/Dives

    The deli is called Kenny and Ziggy's and is the Galleria area of Houston. I went there the night after DDD aired and it was great. Pastrami (homemade of course) was to die for. The Chicken soup could cure anything. Going back tomorrow. I will ask about the brine cure times, but I remember...
  15. john3198

    To Brine or Not To Brine

    To me, brining really helps retain mositure. My turkeys (roasted) have been great since I started brining them. By the way, I used this Lagasse reciepe. Great gravy as well as turkey. http://www.foodnetwork.com/recipes/e...ipe/index.html
  16. john3198

    10 lb. Turkey Smoke Gone Bad (I think)

    I haven't smoked a turkey in a while, but when I cook them in the oven, I try to shoot for 165F in the thick part of the thigh. I have hit 180 when I wasn't paying attention, and the dark meat was OK, but the white was overcooked and dry.
  17. john3198

    Anybody tried Pancetta?

    Thanks, Mac. Looking forward to the results.
  18. john3198

    Behold......the Quadruple.

    Over the top, wutang. Gives me some ideas, though. Stay tuned.
  19. john3198

    Parkay on ribs. A blind taste test.

    Ever had a good steak come with a pat of butter on it. Better yet some compound butter like herbs and garlic? Same idea to me. A way to finsh, add a little extra flavor, maybe a smother mouth feel, and some shine. May try some compound butter next rack. Something complementary to the rub like...
  20. john3198

    Smoked Shrimp Experiment and Killer Chip Dip

    Saturday we were prepping for the Super Bowl party. Did 4 racks spareribs 3-2-1 and they came out nice. A little too "fall of the bone" for me, but folks liked them. I also wanted to make a shrimp, spinach, and artichoke dip that I have made in years past. This time, I thought, why not smoke...
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