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    Easter 2024

    Can we get a run-down of what the sides are? Looks delicious!!
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    Just Curious On What All States Do?!

    Here in Florida if you're outside of the Mouse House and attraction areas, a vehicle hit deer or pig will be picked up and gone before you can even come to a full stop. A few years ago I was riding with a friend and he hit a deer. I convinced him to stop to check for damage. I secretly wanted...
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    Justin Otter

    Dang! Steak-Umms..... That's something I haven't had for about 40 years! That grease coats your lips and congeals like no other. And I mean that in a good way! Things like this started my life-long cooking adventure. I need to re-visit my roots!
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    Porkapalooza!!!!

    Every time you post I learn something new! So you actually put brown sugar on the fire?? This is amazing. Thank you, sir!
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    Corned beef time and temp to control shrink of meat.

    Absolutely!!! Another one of my favorites! I got one of these guys for long sous vide cooks. Just a little wider than a beer can. One side of the lid can be closed to reduce evaporation. Top off the water once a day. I think my longest cook was ~72 hrs.
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    Corned beef time and temp to control shrink of meat.

    Last one I did was at 140 for 48 hrs. Less shrinkage and moisture loss than higher temps. It was super tender yet perfectly sliceable. I'll do mine like this going forward.
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    Ham & Beans

    That pic made me drool and fart all at the same time, so it must be amazing!
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    Polish Sausage

    @WstTxSmokes MAN!!!!!!!!! I'm still learning the rules of this forum, but I'm pretty sure you're not allowed to brag without a recipe!!!!!!!!! Hook us up, brother!
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    Pickled Eggs

    Yes. Store bought eggs are already a week or 3 old, but you can still let them rest. Older is easier. Some say adding things like vinegar or baking soda also help. No experience with them myself so can't comment on that.
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    Vacuum sealer

    My FoodSaver lasted more than 20 yrs. I used that thing religiously. When it died I bought a chamber sealer. If I knew then what I know now....... Yes, the chamber initial price can be rough. But bag cost, time saved, and performance are all on an entirely different level. Add in the ability...
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    Pickled Eggs

    Hardest part is peeling the eggs. And waiting for them to get delicious. DO IT!!!!!!!! You won't regret it.
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    Pickled Eggs

    Amish / Mustard eggs. Recipes all over the interwebz and on here. Delicious!
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    First smoked Leg of Lamb for Easter

    Damn.... I LOVE lamb but haven't tried cooking it myself yet. Maybe it's because I didn't grow up with it at the house. It was always something I left to the pros at restaurants. I need to change that.
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    Mulberry as a smoke wood

    Not sure about mulberry, but mango has some nasty oils that I wouldn't want on my food. Not even sure I'd want to be around that bonfire.
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    spice grinder xl

    I question whether or not you can use 1 grinder for both spices and rice flour. I use the usual $19.95 cheap blade grinder for spices. It holds aromas and flavors from previous grinds. Those oils linger. For a LONG time. If it's used only for spices, not so much of a big deal. The freshly...
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    Easter Menu

    Double smoked ham. Nothing fancy on the outside. Roasted potatoes, carrots, and honey/balsamic brussel sprouts hitting the oven soon.
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    Trying out the "True Dry" vs vac sealed dry bacon

    Oh ya!!!! Bacon burgers rule! When I bought the belly a prime brisket just happened to fall into the cart too. That's going to used to break in my grinder. Half will be patties. I also like to cut some bacon thin for wrapping other delicious things like steaks or scallops. Bacon wrapped...
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    Trying out the "True Dry" vs vac sealed dry bacon

    OK. This is where I might get some shade thrown my way. I don't even really eat bacon too much. It's not that I don't like it. It's just more that I'm not that into breakfast. I've made a few batches of bacon. I think I have about 6lbs of back bacon in the freezer right now. I've done belly...
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    Trying out the "True Dry" vs vac sealed dry bacon

    Gotta give @SmokinEdge and @DougE credit for this one. Their "true dry brine" bacon efforts looked amazing! I had to try it. And compare to vac sealed dry brine. Started with this lil thing. Split it in half best I could. 2213g for the "true dry" cure and 2205g for the vac sealed dry cure. I...
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    Sheepshead Amandine, Sauteed Zucchini and Squash, Irish Potato and Cabbage Soup, with a Side Salad

    That looks fantastic!!! I don't know why I've never tried sheepshead. I've lived on a canal off the intracoastal for about 23 years now. I can sit on the back patio and watch the schools of sheepshead feed off the pilings of my dock. But I've just never targeted them. I'll fish for snapper...
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