Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. graywolf1936

    jumping into the smoke

    I also have the jr from Costco. I do the 3-2-1 however, there a little too done for me but the family likes them that way. I start at 180 and sometimes , after I sauce,the last hour I kick it up. If I may suggest vacuum you smoker after every use.
  2. graywolf1936

    Smoked Crackers

    I should have read the label. Going to make baked Ziti tomorrow so I plan on smoking some Italian bread with some good Parmesan cheese sprinkled on top.we'll see how it goes. Tom, as a side note, I love the area you live in. I lived in Spokane/Sandpoint Idaho and Great Falls for a few years. Joe
  3. graywolf1936

    Smoked Crackers

    Thanks Tom, you got me thinking about all kinds of cracker/bread things to smoke. I will tell you,the first thing I will try will be garlic bread.
  4. graywolf1936

    Smoked Crackers

    We got a gift basked from a friend and one item in it was "smoked cheese flavor Crackers", the were real good.  I don't have the ability to cold smoke cracker, but someone might want to try it. Just a thought.
  5. graywolf1936

    Pastrami again

    This is grey wolfs grandson I am a chef in Tucson Arizona. I am  always trying to come up with new interesting ideas in the culinary world. in my restaurant we sell these like pancakes at IHOP. first I start with a dill pickle spear pat it down to get the juices on the outer part of the pickle...
  6. untitled.png

    untitled.png

    • graywolf1936
    • Media item
    • Comments: 0
    • Album: Pastrami again
  7. graywolf1936

    Who's smoking what for Christmas dinner?

    We love them, you can't buy good lunch meat for what they cost. We put in the oven, slice it for sandwiches or with eggs.
  8. graywolf1936

    Pastrami again

    I start at 225 on my Trager pellet smoker, At about 140 iT I wrap and turn up temperature to 250 until I get IT 185. Prior to serving i steam for one hour or so if its a whole piece or if I pre slice it then I steam it until I feel it's ready to eat.
  9. graywolf1936

    Pastrami again

    Tropics. My grandson will be here on Tuesday I am sure he will post receipe and photos.
  10. Pastrami again

    Pastrami again

  11. graywolf1936

    Pastrami again

     Doing three more Pastrami on this cold(50 degrees) and damp day.  two will get frozen and taken back to Ct. with my son and family who are here for Christmas. One will, in part, be used for deep fried pickles, wrapped in Pastrami. My Grandson who is a Chef serves these where he is head Chef in...
  12. 102_2439.JPG

    102_2439.JPG

    • graywolf1936
    • Media item
    • Comments: 0
    • Album: Pastrami again
  13. graywolf1936

    Car related "T"-shirts....

    Ref. my above post, This is the car I took to the shows.
  14. Car related "T"-shirts....

    Car related "T"-shirts....

  15. 102_2003.JPG

    102_2003.JPG

    • graywolf1936
    • Media item
    • Comments: 0
    • Album: Car related "T"-shirts....
  16. graywolf1936

    Car related "T"-shirts....

    PM me your address, I think I still have a couple Corvette Car Show T shirts.(California).
  17. graywolf1936

    Two new spices(mix) out.

    I am always trying something. So I took 1/4teasp of the Sriracha spice, 1/2 Tsp brown surger, 1/4 teasp onion powder. I then rubbed this on two slices of commercial bacon and fried it. Not accurate test but whst the heck. It was very good.
  18. graywolf1936

    Two new spices(mix) out.

    Good point. Paprika, sugar, salt, garlic, citric acid, aged cayenne red peppet. In that order.Wow just tasted it, good flavor and Hot!. Maybe a good helping of brown sugar will be all it needs. Putting some belly meat in to cure, will check it out in 10 days.
  19. Two new spices(mix) out.

    Two new spices(mix) out.

  20. graywolf1936

    Two new spices(mix) out.

     A family member brought me these two "new" items, trying to see how to use them in a rub, maybe not together. Do I dare try the Sriracha on my next bacon smoke.
Top Bottom
Back
Clicky