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  1. graywolf1936

    smoke salt

    Has anyone made Smoke Salt? to be used later in other receipts? Would like to make some, how long before the salt takes on the smoke flavor.
  2. graywolf1936

    Lox not smoked

    What You Need      This is what  the ingredients are, instruction were given I searched " how to make Lox" Ingredients Fresh salmon (at least 1 pound, cut into two equal pieces) 1/4 cup brown sugar (per pound of fish) 2 tablespoons kosher salt (per pound of fish) 1 tablespoon smoked salt (per...
  3. graywolf1936

    Lox not smoked

    Would like to make Lox(not smoked). Receipt on web said I can take two pieces of salmon, salt and sugar, coat, press together, wrap tight, and let is "cure" in fridge for 5 days, rinse, slice and eat "raw". Any body do that ? Thanks
  4. graywolf1936

    Going to do another Pastrami

    No it was still tender, the steaming helped, I went back and did the othet half the "right way"
  5. graywolf1936

    Going to do another Pastrami

    I have to confess, in my hast to get supper on the table I did not pay attention to the grain.
  6. graywolf1936

    Traeger Cloud Controller

    The Jr. came with the basic controller, I believe it said lo- med- hi (its packed up in garage) The Ortech  is like the controller that Traeger puts on there more expensive models, with settings 180, 225, 250 etc.  I am not sure but I believe Ortech made Traeger's controllers.  At the time, I...
  7. graywolf1936

    Question on Pork Belly. 1st time makin bacon

    The Bacon looks great. The best thing I found was to fry low and slow.
  8. graywolf1936

    Traeger Cloud Controller

     have the Traeger Jr with Ortec  controller.  The only thing I would like would be an audio flame out warning. The rest would not imterest me.
  9. graywolf1936

    Going to do another Pastrami

       Last photos for this smoke. Turned out great, I think I like a little more fat like on a brisket, Thanks for looking, had fun doing it.
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    • graywolf1936
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  11. 102_2406.JPG

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  12. graywolf1936

    Buns & Burgers

    Yep we like the Peppermill and Grand Sierra, how ever from the Eldarado you can go to two others with out having to move the car or going out (in winter).
  13. graywolf1936

    Buns & Burgers

    Ray, I know the drill, You have to go to Reno to shop at Cabelas and of course a stop at Boomtown.
  14. graywolf1936

    Buns & Burgers

    Ray I have that same burger press, I also make some nice sausage patties, they fry up nice. I think I got it from Amazon for about 9.00.
  15. graywolf1936

    When the fire Marshall shows up...

    Just a matter of time until the fire dept stops at my house. The station is down the street snd they always past my corner house. Being high up in the truck they can see over my fence. By the way it's a great Fire Dept.
  16. graywolf1936

    Tucson

    Anybody in Tucson? Go by the Throwback Sports Bar and Restaurant and say hello to Chef Mike, my 25 year old Grandson, look forward to cooking together at Christmas this year.
  17. graywolf1936

    Going to do another Pastrami

    Yep, did a little corner soon as it came off the smoker.
  18. graywolf1936

    Going to do another Pastrami

    Me too, my daughter won't be over for dinner until 6 (california time) , I guess I better wait. Ha ha .
  19. graywolf1936

    Going to do another Pastrami

    Your right, thats what I get for not paying attention. Next time I will look closer.
  20. graywolf1936

    Going to do another Pastrami

    Dave, everything I read say, "throw the spice packet away, that corn beef flavor" , you may want to consider a rub "similar" to mine.I think black peppet, coriander, and garlic. Is the key. Show us your when you get going. Joe
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