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  1. elk carne salada 008_small.jpg

    elk carne salada 008_small.jpg

    • lownslow
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  2. elk carne salada 005_small.jpg

    elk carne salada 005_small.jpg

    • lownslow
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  3. elk carne salada 002_small.jpg

    elk carne salada 002_small.jpg

    • lownslow
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  4. lownslow

    should I call 911

    Looks fine to me
  5. lownslow

    My "Pork Butt" turned Rib Roast, 3 racks of ribs, ABT's, BBQ Beans, and more (lots of q-view)

    I'm with you on this one.  If its got ribs in it, it's a rib roast. Pulled pork is great with the cuts that have a lot of connective tissue in them.   This is the cut from which "high on the hog" comes from.  It is the most tender and the least amount of connective tissue in it: the loin...
  6. lownslow

    Quick question about new horizontal sausage stuffer from LEM

    This is only a guess but I would think there were 2 different gear settings similar to a 2 speed bike.
  7. lownslow

    cooked shrimp

    Mmmmm rubber........ The poaching is of course nothing like boiling since water boils at 212 and in an oven the oil would be closer to 150-170. I swear ron, you would be impressed if you try this technique. I have cooked shrimp every way imaginable and this is hands down the best way to do them.
  8. lownslow

    cooked shrimp

    I agree with ronp, definitely start with raw shrimp. If you want to grill get ones that are deveined but still have the shells on. Garlic, lemon juice, cayenne and evoo. Couple min on each side. The best way to do shrimp is to do low and slow believe it or not. I have done this several...
  9. lownslow

    jammon serrano recipie?

    I did check out the forums and found some info but this was the only info I could find anywhere on the net. What is on their forum is great but there are only a couple of posts that give step by step instructions. I would just like to find a few more sources before I embark on a 1 year ham...
  10. lownslow

    jammon serrano recipie?

    I was looking at sausagemaker.org and got inspired to try making some jammon serrano. Anyone know of other places to educate myself before I jump in? Here is a tutorial on making parma ham which is quite similar http://www.sausagemaking.org/acatalo...Parma_Ham.html
  11. lownslow

    Belly Bacon sliced and fried!

    whew! I was very worried for a moment there. Nice post, bacon is just devine.
  12. lownslow

    Belly Bacon sliced and fried!

    You made bacon and it took weeks before you cooked any! Sorry to be the one to say it but what the hell is wrong with you!
  13. lownslow

    steak

    if its a large cut rub with salt and pepper, wrap tight for 24 hours. sear in hot pan with bacon fat or oil until brown on all sides. smoke at about 200-250 until internal 130 for med rare. rest for 20 min then slice and drool. Be very cautious with small cuts, they dry out quickly
  14. lownslow

    Pheasant Breasts Prep. and Smoke Instructions

    For a brine I do it as I go. With this method don't add the meat until you are done. Find a container big enough to hold the meat and brine. Fill part of the way with water and add salt until it tastes a little saltier than sea water. I then add some sugar, it shouldn't be sweet but just...
  15. lownslow

    January Throwdown Voting Poll

    My top 3 were the pastrami bites, pinon and mozzerella, and relleno. It was hard, I knocked the relleno out of the running because I just think it's not quite an appetizer, too big. It was really a toss up between the other two. I went with the ruben bites because thats what I wanted to eat...
  16. lownslow

    Smoked carnitas

    what I love to do with my pulled pork is take all the big bits of fat that come off when pulling. Chop them up and then fry in a pan to get some nice cracklins. Remove cracklins and sprinkle with salt. Fry the pulled pork in the rendered fat to crisp up. Don't stir it much, just let it get...
  17. lownslow

    need help quick!!!1

    I agree with others below about the time but I don't think ground meat would get any saltier. Getting saltier over time applies to a chunk of meat in a solution or dry rub that will get saltier as the salt and cure gets farther into the meat via diffusion. In a mix the salt/cure is added and...
  18. lownslow

    How Old Are You?

    I will be called paranoid I'm sure but all these polls and threads about personal details are an identity theif's wet dream. All this information is out there forever for anyone to see: What is your profession, age, picture, pet names, kid(s) names and pictures, where do you live. Which ones...
  19. lownslow

    Venison/Elk.... not sure what to do with it.

    For me venison and elk should only be cooked until they are med-rare at the most. They are just so lean, tender and flavorful that I can't bear to do them any other way. Here is what I would do: Sprinkle everything with salt and pepper and wrap in plastic for about 24 hours. The salt does...
  20. lownslow

    elk bacon lownslow style (pic. heavy)

    thanks all. My thoughts to improve for the next round: -Only grind the fat on the coarse setting. -Put the layers of fat on the inside. this should keep the fat from rendering less during the smoke.
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