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  1. john3198

    Bacon, newbie help please

    What is really wierd about the whole "AB bacon" issue is that if you go to his reciepe, there are about 7 or 8 folks that claimed to have made this and liked it.
  2. john3198

    To trim ribs or not?

    Thanks to all of you who responded. Sounds like more of a presentation issue. I will try some both ways, if I have room.
  3. john3198

    Artichokes ?

    I'm going to make a shrimp and artichoke dip for Sunday. Might smoke the shrimp. Maybe the whole thing. Thanks, Rivet.
  4. john3198

    pulled pork butt

    Nice job. Creative with the topings, too.
  5. john3198

    To trim ribs or not?

    I am doing 4 racks spare ribs tomorrow. Did one today to try out methods (never did 3-2-1 before) and tried some new rubs. I trimmed to a St. Louic cut. They turned out good, so will probably stay with 3-2-1- or some varient of that. Haven't decided whether to trim the ones for tomorrow's...
  6. john3198

    Holy You Know What Batman Look At These Meat Prices

    Prime or not, that's crazy. We get prime on sale around here for 9.99/lb. Dry aged is another matter. I have seen it at about 18/lb at specality high end markets here in Houston.
  7. john3198

    This probably doesn't even really count...

    I used to "grind" pork for italian sausage in my food processor before I got my grinder. Not as good control over size of the grind, but it worked.
  8. john3198

    Creole Butter injection?

    I injected a small one the other day. A figative from sausage making about 3 lbs. Used the following: 1 c apple juice 1 Tbs molassas 2 Tbs brown sugar 1 Tbs Wors. Sauce 1 Tbs hot suace (tobasco, La, or Crystal) 1 Tbs salt 1/2 Tbs ground pepper 1/4 cup beer Came out real nice even though I...
  9. john3198

    Makin' Bacon (Buckboard)/Qview

    Glad this worked out for you. I made my first batch of BBB a week or so ago, and it is great. Never will buy bacon again, except for cheapo stuff to wrap ABT's and fatties. Nice job.
  10. john3198

    Artichokes ?

    Haven't done them. A very delicate flavor that could be hammered by too much smoke. You might want to try to steam or boil them first because I suspect that if you put them on the smoker for long enough to cook them, the smoke will overpower everything else. After cooking, smoke for 20 min or...
  11. john3198

    4.77/lb Boneless Ribeye Steak Value Pack?

    Probably not bad, but remember that Select is the third tier in the consumer "beef food chain". Top ranked is "Prime". Lots of marbeling and tender. "Choice" is next - not as much marbeling, but usually a good steak. "Select" has the least marbeling. Remember - Fat is Flavor! Not saying to not...
  12. john3198

    Smoked Roma tomatoes?

    Don't see why you could not water bath can them. We canned lots of tomatos both raw and cooked in salsa's, etc.
  13. john3198

    Smoked Roma tomatoes?

    I tried some last night. Intersting. Cut a few Romas in half and tossed with EVOO, S&P. Put them cut side up (wanted to keep the juices) on a veggie tray and onto the grill. Forget about them an had them on about 1 1/2 hours over Hickory at 225-250. Results: very nice smokey flavor, but a bit...
  14. john3198

    Smoked Roma tomatoes?

    Apparently smoked tomatos are more prevelent than I realized. Google it and you will get lots of stuff - especially dressings. Lagasse and Flay on FN have about a dozen reciepes using smoked tomatoes in everything from vinagrete, creamy dressings, salsas, and soups. Gonn try this today.
  15. john3198

    Smoked Roma tomatoes?

    What temperature, how long, and what wood?
  16. john3198

    So, what tomato is this??

    Gotta move South, girl. I've been nursing a dozen tomatos and a dozen and a half peppers since last fall. Mostly seedlings and in pots, so I can bring them in when it freezes (we've had two this winter so far and tonight may be a third). Put about 10 peppers in the graound last week in the...
  17. john3198

    Snow pix

    Great picture. Glad you have your priorities right.
  18. john3198

    magic dust

    I googled it. Is this what you used? Looks interesting with the ginger and rosemary. http://amazingribs.com/recipes/rubs_...agic_dust.html
  19. john3198

    smoked lobster

    Here are a couple of Googled ideas....... http://www.ehow.com/how_2163413_smok...ter-tails.html Short on details about smoking, but this looks real intersting! http://www.lobsterfrommaine.com/avoc...tro-12078.aspx
  20. john3198

    charcoal ???

    Always use lump. Hasty Bake (Ozark Oak) if I can get it. B&B otherwise. Charck out: http://www.nakedwhiz.com/lumprankpoll.htm for ratings on lump.
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