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.
Yup . Weber was onto something from the start . They had issues with the first SmokeFire , but the 2nd gen is a smoking grilling beast . Comes with some great features that other grills didn't at the time .
There is something about that Smoque that I really like . I noticed the grease trap ...
Looks perfect ! Nice work , I'm due for some pickle loaf .
Good call . I never do this stuff without some kind of milk powder or starch . Emulsified I use potato starch , course ground / SS type stuff gets milk powder .
Yeah , Marianski uses milk . Poli uses heavy cream . The cream or milk help with the color and the texture of the sausage . The NFDM binds the moisture when heated .
The texture on yours looks perfect .
Nice ! I love a good roast pork like that . I just did one in the crock pot , with a jar of giardiniera .
So good .
I'm with your son on the spinach . Thanks for posting . The sandwiches look awesome .
I'm not pushing or suggesting that you get a Weber . I like mine . It's the SmokeFire . The Searwood is the " improvment " over the SmokeFire , and they stopped making the SmokeFire . Shame really . The Smoque is more of a traditional pellet setup . The SmokeFire and Searwood have an open...
100% . I looked at the Smoque XL at Lowes a couple days ago , and went back and looked again today .
That thing is sexy ! Love my EX4 SmokeFire , but I almost had them load up that Smoque .
If I would have seen a sale price I probably would have .
Sounds like a winner . All kinds of great...
I thought he had it . The stuff I used to buy was dark in color . Texture was tight / smooth . So prabbaly phosphates in the mix . I need to get a breast and run it . Probably do Dave's injection .
Give it a go with waynes info . You'll never go wrong with that .
I haven't done it yet , but it's always in my plan to do so , because I used to by the turkey pastrami at the meat counter for my lunches .
Skin it and go for it . The stuff I used to buy was good for my taste .
Take a look at this if you have not seen it . You may or maynot be interested , but it makes a nice loaf of bread .
https://www.smokingmeatforums.com/threads/italian-loaf.314094/
I did a bake lab for A.B. Maury several years ago . They own Fleischmann's yeast . I had to go back and set a...
That's one reason I was on the fence . I like it though . The first batch was spot on , and didn't last
the next day .
Second batch was dense and not as crisp on the surface .
First batch was done by hand , held on the counter and baked .
Second batch was done in the mixer , and held...
Yeah ,,, not worth ordering in my opinion . Their idea of beef is way different than ours .
Just full of grisel and connective tissue that you can't chew .
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.