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  1. bfelgar

    MORE Pepperoni Sticks...

    Thanks for the input... So I headed out to central market which has a pretty substantial bulk food section and found citric acid. How do you know if it's encapsulated though? it didn't say anything other than citric acid and when I asked the person working in that section if it was encapsulated...
  2. bfelgar

    MORE Pepperoni Sticks...

    If you were to replace fermento with ECA, how much would you use so to not over due the bite?
  3. bfelgar

    Irish Egg Rolls

    No problem... very easy... I think next time I'll try adding a little shredded Swiss.
  4. bfelgar

    Odds and Ends

    Nothing special on the Nuggets.  Just buzzed down in the processor, seasoned and rolled into balls.  flowered and pressed into nugget shapes.
  5. bfelgar

    Irish Egg Rolls

    Irish Egg Rolls 4lb corned beef1 beer1 bag Ore-Ida hash browns (cubes)1/3 cup vegetable oil2 bags coleslaw (shredded cabbage and carrots)2 tbs butterSalt and Pepper to taste40 egg roll wrappers1 egg Instructions The day before, open corned beef in the sink and rinse well.  Place in pressure...
  6. bfelgar

    Odds and Ends

    Had some finger food pics from a party I had So Thought I'd post them for y'all. Poppers stuffed with cream cheese, sharp cheddar, bacon and roasted red pepper Out of the fryer Chicken wings marinated in garlic powder and lime juice.  salt and peppered and hickory smoked @175 for 2hr...
  7. bfelgar

    Irish Egg Rolls

    Yea... pressure cooked the corned beef yesterday and let it set up overnight in the fridge... sauteed shredded cabbage and carrots with butter salt and pepper and cooked frozen potatoes as per instructions on the hash brown cube package.  Let it all chill down in the freezer for a few minutes...
  8. bfelgar

    Irish Egg Rolls

    So I know this is a smoking forum and I think that boiled meat doesn't exactly fit the description of this forum, but, it is St Paddy's day and I wanted to share this with you.  Threw a corned beef in the pressure cooker yesterday and chilled it in the fridge over night.  this morning I cooked...
  9. bfelgar

    Cajun Keilbasa for Fat Tuesday

    It was really a simple recipe.  I actually made it out of a 9lb full pork loin.  I knew the loin wouldn't have nearly enough fat for sausage so I picked up a 3lb pack of bacon ends and pieces.  Ground it with simple 2c ice water with salt, pepper, and a Cajun spice mix I found in the bulk food...
  10. bfelgar

    Cajun Keilbasa for Fat Tuesday

      Made some Pork Kielbasa with Cajun spices for Fat Tuesday.  Sorry about the quality of my pics.  Didn't really take the time to take quality shots. Had to cook one off fresh to see what it tastes like.  Very good! In the smoker for 2 hrs @ 120 to dry out before smoke application. next...
  11. bfelgar

    Keeping Burgers the Same Size

    They all shrunk the same amount
  12. bfelgar

    Keeping Burgers the Same Size

    So today I went to the store and picked up a pound each of 93/7 and 80/20 and some non fat powdered milk.  Separated into 1/4 pound portions and figured 4% (1.2 tbsp per patty) of milk in half of them. Used a cheap patty press to make them all exactly round and all the same size and shape. I did...
  13. bfelgar

    Keeping Burgers the Same Size

    As a matter of fact, now that you mentioned it, I think I read it in a sausage making book and they said something about making burgers while discussing the effects of powdered milk.  I've tried bread crumbs and don't really like the result.  It makes them taste like "meatloaf burgers."  I think...
  14. bfelgar

    Keeping Burgers the Same Size

    I've heard that if you mix powdered milk in your beef, when you make burger patties, it prevents them from shrinking.  I think it was something like of 12% of total weight won't alter the taste.  I haven't been able to find anything online and was wondering if anyone has tried this, and what the...
  15. bfelgar

    Pulled Pork

    the big ones were boneless butts from Costco.  The small ones were boneless shoulders from QFC.  The small ones hit 160 about an hour before the big ones.  I did it a while back, but I think I wrapped at 13 and 14 hours and finished at 16 and 17 hours.
  16. bfelgar

    Pizzz & Football

    I set all the burners on high and waited till the temp read 500, then turned the middle burner to medium.  They only took about 6 minutes each but the big one took a bit longer.  I think cause it was loaded with toppings. No offense taken on my girls pizza... I had a very hard time shaping...
  17. bfelgar

    Pulled Pork

    I forgot I had these pics so I thought I would post them.  This is some pulled pork I did for a fund raiser lunch for my girl Mustard and rubbed the day before In the Mes ya go!  This was the first meat I've done with the AMNPS Smoked for 15hrs at 220 with hickory then foild and finnished...
  18. bfelgar

    Pizzz & Football

    Nice day for football yesterday so I decided to try some pizza on the chargriller duo Got some quarry tile to cook it on Dough Balls Rising Props to those pizza guys.  It isn't easy to shape pizza dough.  First one not round at all Secon one was a little better The 16 incher My...
  19. bfelgar

    How about cold smoking some jerky then putting it in dehydrator????

    Can't you do the entire process in the smoker, eliminating the dehydrator transfer?  Maybe take the chip loader out and rig a fan next to it?
  20. bfelgar

    Problem keeping AMNPS lit in MES 30"

    Yes it is.  I believe it's a 3" joint and the beveled end fits snugly in the top of the mes so there's no attachment necessary.  Picked it up for a couple of bucks at home depot.  I originally put it on to direct smoke away from the control panel to keep it from getting all gunked up but...
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