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.
-
Chicken Time For The Stew
Man what a thread, after reading so many recipes I'm ready for a nap. :) Nice work nepas, and thanks for the recipe recital.....POINT -
The Classic Pastrami Reuben
Most of the whole packer briskets I find now-a-days have thin, tapered flats that I tend to chop off and use for stew meat, chili, burgers or whatever. This time I went ahead and lopped of a larger 3# piece to make me some pastrami. Only issue I had with this piece was the fat came out of the... -
New to smoking.
Welcome here from Texas. Do ask questions, however dumb you may think they are, we all started somewhere! Also do your searches in the forums for topics they may have already been discussed. Good luck! -
So many choices
Morton kosher. Nothing wrong with Diamond but it’s a very different salt with a different result. As you mentioned, I try to stay with what is consistent and works for my taste.- troutman
- Post #3
- Forum: Info and Practices
-
Pork Roll (Taylor)
Yea gotta agree with gary, looks like fried bologna to me. You Yankees have some strange stuff up there, but I'll try anything ... ship me one of those sammies bear for a taste test. -
BBQ Poutine on the MES 30
Been to Alberta a number of times. Even had the Poutine, pretty good stuff......I always thought it was a Canadian thing so I'm voting for O CANADA !!!!- troutman
- Post #2
- Forum: Electric Smokers
-
-
Stuffed Pork Loin with Raspberry Chipotle Glaze
I often wrap my fatties with bacon. here's a post of one I did recently. On this one I wanted the glaze to shine through, not the bacon so I left bacon off. https://www.smokingmeatforums.com/threads/triple-pork-mock-muffletta.268922/ -
-
First Gumbo for me
Thanks for the clarification on gumbos indaswamp. I do prefer the creole kind. When I have the cajun style the roux is usually so overcooked that its bitter to me. I do add file but after the fact in my bowl and not into the cook, that's the way I was taught by my Louseyana friends !!! :) -
Stuffed Pork Loin with Raspberry Chipotle Glaze
I wouldn't worry too much about the low and slow versus the higher heat I cooked mine at. As long as you eventually got to about the 150* mark you should be alright. The stuffing was pre-cooked so that's not in any danger. -
Goose Pastrami
I had said above that I never heard of goose pastrami (I live a sheltered life :) ) but do make regular pastrami from brisket. I had a brisket in a cure bath to corn and was watching a documentary about pastrami to get some ideas on my eventual cook. Low and behold they talked about the... -
Trying a more complex rub. Thoughts?
I agree with Al, salt your meat (dry brine) before hand. Season without salt, give it time to penetrate the meat. Molecules of most seasonings are rather large will not penetrate very far, you need it for taste and bark development. Salt will penetrate deep over time as it reacts with the...- troutman
- Post #12
- Forum: Sauces, Rubs & Marinades
-
Wagyu Brisket?
I've done a SNF brisket, wagyu gold. Treated myself to it one time. Competition pit masters (like Myron Mixon) swear by them. It was really good but to be honest it wasn't THAT much better than a good Prime brisket you can get at various big box joints or grocery stores. But hey, go for it... -
First Gumbo for me
I've made all kinds of gumbo over the years. Learned how from a Coonass down in Morgan City Louisiana when working down there back in the '70s. As far as okra is concerned, I share the feeling about the slim, it is nasty. The trick to good okra is to cook it in a sauce pan on the side as... -
SV-Q Big Beefy Ribs
I use my own, I call it my Big Bold Beef Rub (BBBR). Here it is if interested; Black Pepper Granulated Garlic Powder Granulated Onion Powder Granulated White Sugar Mustard Powder Cayenne Pepper Ancho Chili Powder Chipotle Powder Smoked Paprika I always pre-salt (dry OR wet brine) my meat so... -
Summer Flounder (Fluke) Black Sea Bass Baked in Cheese Its
Is Black Fish a flat species? Bear mentioned flounder. Gulf flounder in Texas is my absolute favorite fish, in fact I'm about ready to do a stuffed flounder cook this weekend. Regardless of what it is, thanks for sharing, looks real tasty !!!- troutman
- Post #5
- Forum: Grilling Fish
-
20 hr smoke worth it?
Good God man that's one heck of a smoke. Love your file cabinet smoker, that's pretty unique !! -
SV-Q Big Beefy Ribs
The purge is in the adjacent measuring cup as I mentioned above. I did not pre-sear or do anything to the ribs, just seasoned, bagged them and put them in the bath. I smoked them for about 60-70 minutes on my WSM afterwords to get the bark and smokiness you see in the final product. -
SV-Q Big Beefy Ribs
The "stuff" as you say is the purge (which you see in the adjacent measuring cup). It's simply the juices, fat and albumen that comes from a long cook. When you process that purge you get liquid gold that you can pour back on the meat or makes a great base for a killer sauce.
