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  1. pugsbrew

    Canadian Bacon and Brining

    After I figured out search, here is a video one of one of the subscribers made.
  2. pugsbrew

    Canadian Bacon and Brining

    I read the "fry up" statement in another thread. When you say "fry up" better, what exactly is the difference? Thhx
  3. pugsbrew

    Canadian Bacon and Brining

    Just curious how many brine cure when making CB vs dry curing? Any comments? I was looking at Pop's brine for CB.
  4. pugsbrew

    Cold smoked bacon - Smoke times?

    I think we need the REAL definition of cold smoking here. I'm not understanding the quote of "semi cold smoked.......at 140". 140 is above any cold smoking numbers I have seen.
  5. pugsbrew

    Corn cob pellets

    Thanks!
  6. pugsbrew

    Corn cob pellets

    OK, so are these CC pellets really pellets now, or does it depend? And, do you guys use the pellets in the form they come in, or are you making dust? Just getting it straight in my head.
  7. pugsbrew

    Making dust from pellets...

    Anyone else tried this? Looks easy
  8. pugsbrew

    Bacon and cure - How much is too much?

    Thanks, this is what I use. I'm just trying to figure out why someone is using twice the amount, and is it TOO much?
  9. pugsbrew

    Bacon and cure - How much is too much?

    So, I've been reading through the Bacon Bible by Peter Sherman. He has included instructions on curing bacon. His recipes call for 2 tsps of cure for 5 lb of meat. What am I missing here? Isn't that twice the amount of normal recipes? How much is too much for 5 lbs of meat?
  10. pugsbrew

    Cornstarch chicken

    OK, really crispy skin? What temp are you smoking at, and what internal temp are you taking the chicken? I've tried a lot of temps, but it seems impossible to render all the fat from underneath the skin, thus, skin is not crispy. What am I missing here? Thx
  11. pugsbrew

    Whole Chicken Brine Quesitons

    Um, what is the 6-8 cups (or more)??
  12. pugsbrew

    Inaugural Whole Chicken

    Nice. Spatchcock chicken/turkey rocks!!!
  13. pugsbrew

    Takii umami powder

    When using Accent as a rub ingredient, do you use it instead of salt, or do you add in addition to the salt? For example, if I was just going to use SP rub, could one just use Accent vs salt? Thx
  14. pugsbrew

    Cheese Storage Temp?

    OK, can I store my smoked cheese at temps below 60 deg, vs the frig, and be safe? My smoked cheese has been vacuumed sealed, reference this. http://www.henningscheese.com/pdf/storage_temperatures_necessary_to_maintain_cheese_safety.pdf Any input appreciated.
  15. pugsbrew

    Blaz'n Grills Comments?

    Have you owned any others to compare it to? I have a Camp Chef, and may want to replace. What type of weather are you using it in? Thanks
  16. pugsbrew

    Old Penrose Sausage Clone????

    I totally enjoy the flavor. The sausages are still not like the original ones. Acceptable.
  17. pugsbrew

    Well, pulled the trigger on the Camp Chef

    Roughly 12.5 X 16
  18. pugsbrew

    Blaz'n Grills Comments?

    Anybody have any comments on this product? http://www.blazngrillworks.com Thanks
  19. pugsbrew

    Need help reaching/keeping temps

    As previously mentioned, this https://bbqguru.com/info/DigiQ?keyword=&gclid=Cj0KCQiAh9njBRCYARIsALJhQkEs-eLUT4g9_kE9A8UeYMAiruiIVpe-C-c-n0KKC3rHpxFwTL8nqpIaApVzEALw_wcB Get the grill close, put it on, and forget it. Super for overnight smokes.
  20. pugsbrew

    Chicken and cast iron grates - does it ever NOT stick

    My entire cook, on the pellet grill, is indirect heat.
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