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32 cylinder minature engine.... The W32....
fun vid but i don't understand what made it move. what is the power source?- susieqz
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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smoking for my wedding.....HELP
look, doing it ahead isn't cheating. i personally think butt is better the next day or two. no quality loss at all.- susieqz
- Post #15
- Forum: General Discussion
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smoking for my wedding.....HELP
you can start the butts the night before, cooking at low temps. they will be no problem. when they are close to your target temp, you can wrap them n put in a preheated cooler for a few hours. in fact, doing butts the day before, then reheating on the day yields a nicer product. getting the...- susieqz
- Post #5
- Forum: General Discussion
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Montreal smoked meat today
looks great hunter. i'm still confused over what difference there is between montreal smoked meat n pastrami. your spice mix sounds like pastrami. doyou happen to know? -
Peeling the membrane from pork spare ribs..... MONEY shot......
yeah. time to wake up, dave. lemme see. -
Peeling the membrane from pork spare ribs..... MONEY shot......
so, they just look cooler? well, i found some hangers at amazon for $5, so i ordered them. well, chinese ribs might be a fun project. -
Peeling the membrane from pork spare ribs..... MONEY shot......
um, is that good or bad? -
Montrel Smoked Meat
what exactly is the difference between montreal smoked beef n pastrami? is it just the cinnamon? i've had both, n they are close but not the same, but i don't know how. -
oh crap
these guys know more than me, but when i took my loins out of the cure, i left them to dry overnight in a 50 degree room,to form a pellicle. no one got sick. they were 12 degrees warmer than the fridge, but not normal room temp. did the same with ham. as long as it's winter, i'll keep doing... -
Peeling the membrane from pork spare ribs..... MONEY shot......
i know that to make chinese ribs they have to be hung like that. please let us know if there's any difference.in taste or texture doing regular ribs that way, instead of laying them on the rack. -
Needing tips
i second tropic's advice. my maverick tells me my mes is always 15 degrees higher than what it reads. good to know. i've never used the hopper with chips so i don't know how good that works. i use the maze with pellets on the advice of these folks' i'm happy with that for both hot n cold... -
from the mountains of west Texas
pleased to meetcha. i wonder if those folks who cold smoke without cure have found some way to insure safety without cure? i personally would be afraid not to use cure, but that doesn't mean that there are no other ways. -
popcorn for timberjet
hugzzz, timber. make sure you get extra virgin. if you melt some n add to fruit you'll get a hint of coconut, but none on popcorn.- susieqz
- Post #3
- Forum: Side Items
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popcorn for timberjet
didn't know where to post this, hope i'm in the right place. anyway, the other day, timber was saying he liked movie style popcorn. i was gonna send him a PM, but i thot maybe there's guys here who spend all their time doing insane mods to perfectly good smokers, n forgetting the important...- susieqz
- Thread
- Replies: 3
- Forum: Side Items
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Modified home built smoker into a cold smoker. Cheese is the inaugural
how do you guys get the cheese to color in the smoker? i smoked my first batch almost 4 hours n saw no color. the next morn there was lots of color, so i'm happy, but if it changed color in the smoker i'd know when to take it off, how do you know when to take it off?- susieqz
- Post #27
- Forum: Smoked Cheese
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Comment by 'susieqz' in media 'PR 12-7-14 2.JPG'
prime? what temp to max smoke?- susieqz
- Gallery comment
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Tweaking sauce, I have an idea, need some suggestions...
some spice is water soluble . others are only soluble in alcohol, so you need to tailor the method to the spice. i haven't tried making tinctures but i've had good results infusing both vinegar n olive oil with spices..- susieqz
- Post #7
- Forum: Sauces, Rubs & Marinades
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Wet Cure/Brine
you know, injecting is easy n fast. plus, once you have an injector, you can inject all sorts of cool stuff into poultry n things. much better than just marinating. got mine from amazon but dave says you can get them super cheap from feed stores. so, there's little reason not to inject. -
Wet Cure/Brine
well, i can't find dave's thread. i sure can't repeat his instructions. he's my smoking guru, but he sits up nights thinking of ways to confuse a person.. his formulae are full of stuff i never heard of. grams, parts per million, cubic centimeters, quazars, quarks, maybe string theory is...
