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A small rant about sausage plates in a restaurant
Oh, my, I was mis-understood. I am a former kitchen manager and line cook so I really do understand. I'm just lamenting the missed potential. Also, the pizza place closed for "remodeling" and a bit of refocusing...when you have a beautiful brick oven you focus on pizza -- you can and do get... -
A small rant about sausage plates in a restaurant
Oh, no, not even that. I'ts NOT MADE IN-HOUSE!! I'm sure it's Johnsonville or Hillshire Farm. Like I said, their food doesn't suck - it's not as good as it could be but it's OK. It's the missed opportunity that drives me nuts. Like another local place with a beautiful brick oven pizza oven... -
A small rant about sausage plates in a restaurant
As in the subject line, this is a small rant. We have a "new" upscale bar/que joint in Dunedin. They use a nice Southern Pride cooker and the food doesn't suck. However, they have a "Montreal Plate" or sandwich which is "smoked" corned beef (not pastrami) and tastes good if a bit dry...where... -
First time doing bacon
Bottom line is if you don't use cure the bacon will be a different color, texture, and taste. It'll be "different". If you don't want to use TQ or cure #1 that's fine - but there is nothing to actually replace it to get American style cured bacon. But, salt pork has a certain appeal to some. My...- chadinclw
- Post #31
- Forum: Hot Smoked Bacon
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Pork Turn In
You can turn in pulled, chopped, sliced, or all the above so it partly depends on your preference and how the pork came out for that particular cook. Usually, if you are going for sliced you will "undercook" the butt (not really, but it will be stopped at 165 or so to maintain slices - think...- chadinclw
- Post #2
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Spicy Pickled Eggs (With delicious Q-View)...
Great job. I'd have to make those and promise to only eat them when momma is out of town!! Gotta love Sriracha Chili Sauce. It's become the new catsup!! -
prime rib questions
Time/temp on prime rib depends somewhat on the cooker and the beef itself. I'd stick a probe in it and pull it out med-rare. I'm taking a guess that since this is prime rib you're not a well-done heathen! -
prime rib questions
Prime rib is a horrible thing to waste. Cook to internal 135 or so (think med-rare) then remove and sear quickly on a hot grill. Don't try to hold it in a cooler and don't cool it unless you are going to reheat by quickly grilling sliced beef. I'd try and shoot for finishing right before... -
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Buckboard Bacon.....(because all the threads made me do it)
Great job! I'm sitting here wishing I had a plate like that in front of me!- chadinclw
- Post #22
- Forum: Hot Smoked Bacon
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My meat is to thick
Adolph's is not MSG (it may have MSG but it's not MSG). Adolph's is "salt, sugar, corn starch, and bromelain" Bromelain is a plant dirivative - usually from pineapples Accent, on the other hand, IS MSG. MSG is not of the devil unless you are allergic. Recent studies, using blind study...- chadinclw
- Post #7
- Forum: Making Jerky
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Hello from France
Welcome to the neighborhood! I envy you the quality meat you are able to raise. If you already cure and dry meats, smoking itself will be and easy addition to your arsenal of delectable foods. Please post some pictures of your farm/markets/pigs/etc. -
Use of sausage phosphate
Thanks for the input, both of you!! I'll get an order off to The Ingredient Store for some phosphate. Over the years I've used Fab-A and Fab-B for pork and brisket. After doing a recipe with the phosphate I'll do one with soy protein to see if there is much of a difference in my particular... -
Use of sausage phosphate
I just found a couple of hot sausage recipes, one is for Jamaican jerk and the other for Cuban "Havana" sausage. The recipes are similar but the Havana sausage calls for the use of 90g of sausage phospates. I found in the Kutas book that phosphates are used in commercial operations to reduce... -
Jalapeno jelly making for wedding favor
That juicer was a $2.00 find in a thrift shop. I got tired of doing the dice and blend thing in the blender. For "normal" batches of jelly I only need to juice out 3/4 cup of bell pepper and 1/4 cup of jalapeno (or other hot pepper) juice. I have found I can juice and then strain into the...- chadinclw
- Post #4
- Forum: Canning & Storage
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Jalapeno jelly making for wedding favor
One of my sons is getting married in September and his bride-to-be requested jalapeno jelly for wedding favors. So, today we made and "canned" 84 4oz jars plus some 8 and 10 ounce "extras". The extras are pretty much already spoken for! Initial staging. Large measuring bowl in bell pepper...- chadinclw
- Thread
- Replies: 7
- Forum: Canning & Storage
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I have a question concerning collagen casings
I use 'em dry. Grease up the tube with shortening or fat. Alton Brown says "do not allow to get wet at any time" when talking about collagen casings for Italian sausage. -
My first summer sausage!! Q-Views including the money shot!!
Ponce is in the panhandle. Pick me up on your way up the state! I'm in Clearwater. -
Bear Loaf BLT Club (More SR on the side)
Heart attack on a plate! Which means "That looks fantastic!" My dad loved mullet roe and I'm guessing it's similar to shad...fish eggs are fish eggs! Thanks for sharing that when I'm dieting.- chadinclw
- Post #11
- Forum: Hot Smoked Bacon
