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  1. Hijack73

    This weather here.....dang!

    June and July were brutal. We had this crazy cool spell the first week of August where it didn't get above 75, one day it didn't hit 70. It's rained here every day for about the last 12-15 days. Now that it's hot again the humidity is like swamp ass humidity because everything is soaked, and...
  2. Hijack73

    Question for the people in the Hatch Chili growing area.

    They run 2.49/lb here at the Kroger affiliate. I got another produce bag full this evening but I had to pick through them hard. I think our Hatch time is over in SC. I have cooked and eaten 3-4 lbs roasted and peeled weight in the last 2 weeks and used about another lb in the rice and gravy I...
  3. Hijack73

    Rice and Gravy, Louisiana style

    I am burnt out on Mexican flavors, so I went Louisiana for the big meal cook this week. Rice and gravy is not talked about much, but Inda and other natives would vouch for it! I made this one out of a bit of mixed meat, but all beef. It's got some chuck in it and some sirloin chunks. It's...
  4. Hijack73

    Gumbo Question - Re Roux & Possible Blasphemy

    Tis a slight blasphemy but IMO if you gatekeep gumbo, you are a(n) "insert bad word here" the deep truth about gumbo is that it's made a hundred thousand different ways and all of them are correct - it's up to the cook and the consumer to determine if it's "right" like moi - moi doesn't add...
  5. Hijack73

    Who remembers these?

    Party balls. We had a guy in high school who would make wine in them after we emptied them out. Terrible stuff - welches grape juice, water, extra sugar and a little yeast. God it was horrid. Sometimes he'd mix it up with other juices like apple or cranberry. It all tasted the same...
  6. Hijack73

    Schnitzel time!

    Yessir - that looks top notch. I did 24oz of air fryer schnitz for my birthday last week. I got 2 slabs of this (pic below) at my Kroger affiliate on clearance for 6.99/24oz and when I busted into them one of them was almost pure lean with thin fat marbling (I was quite impressed) and I didn't...
  7. Hijack73

    What’s the craze with smash burgers

    There is a compromise to those who swear by a big thick juicy honker and a smashburger. Big thick juicy honkers and a heavy press - press down a 6oz or so ball but leave it thick. You get plenty of maillard and plenty of thicky. I've been doing them that way for nigh onto 40 years now. I...
  8. Hijack73

    3 pc Knife set again

    Not the Brewins (I have 2 sets myself) but this is a nice little pocketknife they have been running with a 30% off coupon. Only the orange ones though. I like the orange, I can see the damn thing and hopefully I won't lose these (I ordered 2) as fast since they actually stick out a bit. The...
  9. Hijack73

    Picanha!

    Sometimes the local Sam's has top sirloin butts. They aren't cheap but you would get the top sirloin cap on a whole butt, plus plenty of top sirloin steaks, or make rare/mr roasts of beef And sometimes a big hunk of lean rare sirloin really hits the spot in a way that a fattier cut doesn't. I...
  10. Hijack73

    Is it enough smoke?

    I went from burning wood to cook to using a pellet machine. it is different. Nothing tastes like wood coals, even though pellets turn into wood coals. It's not just smoke, it's a whole different profile. I get enough smoke. I use a tube if I want to hit something for 2-3 hours (like burnt...
  11. Hijack73

    Pounds of meat per person

    IMO - and I've cooked for many a crowd, whatever final number you think is about right, add an extra 25%. If you think 3 butts is enough, cook 4. If you think 5 racks of ribs is enough, make 7. One of the most embarrassing moments of my life - church BBQ. I made pulled pork and brisket. The...
  12. Hijack73

    Ribeye Cap Steak

    The spinalis is the absolute best bit of meat on a critter, though properly done jowl/cheeks are close. I'm not sure what you all can get ribeyes on sale for in your neck of the woods, but you can cut the caps off of just plain old choice ribeyes (be selective, some choice are just as good as...
  13. Hijack73

    Is BBQ Food is Cause of Cancer?

  14. Hijack73

    Is BBQ Food is Cause of Cancer?

    Donate plasma a few times per year. Removes micro plastics.
  15. Hijack73

    My Bluegill Order

    I get into a few eating size when I'm catching them for bait but never enough to keep. Most of the ones we get into here are smaller than hand size. Every great once in a while I catch one that might top a pound but man they are few and far between. I catch more 40+ lb catfish than I catch...
  16. Hijack73

    Any One Use Accent In Their Kielbasa?

    I toss a little msg in just about everything but sausage or other cured meats. I've never asked anyone if it would jack up the process but I've never seen anyone say they use it, so I don't. I do sprinkle a bit in breakfast sausage if I remember to. Since I went to a lower salt version of...
  17. Hijack73

    My first smoked sausage

    Absolute works of delicious edible art!
  18. Hijack73

    crazy sandwiches

    So the quality of Armor potted meat has plummeted in the last 20 years (I always thought that would be impossible to do, yet somehow Armor managed) but it used to be a small can with mayo and a slice of cheese. Bread could be toasted or not. Big cans made triple deckers or 2. It was best when...
  19. Hijack73

    Tis that time again. Freezer stock getting low!

    I went babbananas last year after I got the hang of rolling my own smoked sausage. I made a batch every weekend for like 2 months, freezer was full lol. Now that I've emptied out the freezer, it's that time again. Lesson learned - the longer it's frozen, the more the texture suffers. This...
  20. Hijack73

    Ham slices.

    I agree that longer cure time is better for everything. I cure my smoked sausage meat cubes minimum 3 days now (and overnight after stuffing and linking, so at least 4 days total), even though the "grind mix stuff and overnight linked" is pretty popular and does work (I did that at first) My...
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