• 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.

Search results

  1. chef jimmyj


    You sure know how to cook beef properly! That is the PERFECT DONENESS!!! For this guy and family...JJ
  2. chef jimmyj

    Pork Shashlik

    Sounds and looks great. Are you will to share a more detailed recipe? I would like to try it. Lamb has always been much more expensive than Pork where I grew up on the East Coast of the US...JJ
  3. chef jimmyj

    3 kinds of Pickled Eggs...

    Been eating Red Beets Eggs since I had teeth. Your flavoring combinations sound great...JJ
  4. chef jimmyj

    Petition to Immediately Pass Mandatory Country of Origin Labeling for Beef, Pork and Dairy Products.

    I agree. Because of the relocation of American Manufacturing to China, and other countries, China's New Middle class buy up American meat and Trade Agreements, bring inferior Chinese Meat to be sold in America!...JJ
  5. chef jimmyj


    Tri-Tip is Shoe Leather compared to the Picanha, aka Top Sirloin Cap. Have to agree, the Rotisserie is the tool of choice. Cook to an IT of no more than 130, with a 15 minute rest and slice hand cut thin. Jealous! The local Butchers have no idea what a Picanha is...JJ
  6. chef jimmyj

    Smoked meatloaf and a CI aebleskiver pan!

    Pretty cool idea. I've yet to stuff meatballs. I makeep 50 at a time so I try to bang them out quickly...JJ
  7. chef jimmyj

    Humphreys Battle Box

    Looks nice. Please post your Location, if Delivery or just Pickup is available. And any other valuable information that will help sell the Smoker...JJ
  8. chef jimmyj

    CHARLIE DANIELS.... One of the GREAT's has passed

    Ouch! A great entertainer. Saw CD and the boys in '79. A great show! Inspired my love for Southern Rock...JJ
  9. chef jimmyj

    Time For A Few More Quick Easy Griddle Meals (Lotsa Pics)

    All looks so good. I never tried cooking Fries on a griddle. Got to try that...JJ
  10. chef jimmyj

    Hot Hot Dogs (Hot Mustard)

    Looks good John. Now I have a taste for HOT Dogs... Sahlen's is the only Hot Dog I eat anymore. I like the Snap of the natural casing on the ones we can get locally...JJ
  11. chef jimmyj

    Glaze vs Sauce - Difference?

    I'm a big fan of Food Wishes. My Go To Sauce is very similar, so I can see enjoying John's as well...JJ
  12. chef jimmyj

    Business name

    What Island and Village?...JJ
  13. chef jimmyj

    Hello from an Icelandic guy living in the Finnish Lapland(arctic) region.

    Welcome. Looking forward to unique foods you cook. Please post anything not just stuff you smoke...JJ
  14. chef jimmyj

    Red Spots in Cured Ham

    Was the Cure Injected. What were the ingredients? Looks to me like one of the cure ingredients didn't disperse within the meat...JJ
  15. chef jimmyj

    Done too early

    It's hard to say, timing depends on the Type of Smoker and Heat Source. The Temp you like to Smoke at. The Temp of the Meat going in. The Spacing of the Meat and the Number of Additional Butts. I GUESSTIMATE, 2 additional hours for the first Butt and 1 additional hour for successive Butts...JJ
  16. chef jimmyj

    Herb Mushrooms & Cheese Skillet

  17. chef jimmyj

    Featured pellets for an Amazn cold smoke generator.

    Simple...AMAZEN Products AMNPS. This Maze was designed to burn Pellets for hot smoking or Dust for 10+ hours of Cold Smoking items like Cheese, were you want No Heat generated...JJ
  18. chef jimmyj

    Done too early

    Just in case and for Newbies.... 1, 2 or 5 Butts will take only slightly longer to cook than a single Butt? If you figure 1 - 8 pound Butt will take 12 hours. 2 - 8 pound Butts will still only take 12 hours, not 24 hours. The timing will be based on the largest Butt, not the cumulative weight of...
  19. chef jimmyj

    Done too early

    20 pounds of Pork at 205°, wrapped in blankets and in a cooler, preferably just big enough to hold them, should easily still be 140°F+ after 7 hours. That is a lot of dense mass holding the heat...JJ
  20. chef jimmyj

    Weird Pork Ribs

    Did they look like the Rib Tips on the left side of the pic below? These look boneless but some place leave a portion of bone attached to make them larger...JJ https://images.app.goo.gl/7W2Kkgs59MtTEDak7
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.