Search results

  • 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.
  1. zwiller

    ENABLING my turn

    We've been without a toaster a few years now. We'd use the oven for anything if needed. Last one worked OK but we retired it. Chalked it up to we're not toast people much anymore. I noticed the wife using the oven more and more lately so decided grab a new one and boy I am happy I did! It's...
  2. zwiller

    Anyone have a spare water pan for MES40?

    Found a nice used 40 but water pan is shot. Figured I post here first before ordering one. Thanks in advance.
  3. zwiller

    1 turkey 3 cooks

    Rather than jump in mess up Ryan's @Brokenhandle fine thread, I opted to do my own. David @DRKsmoking talks about buying a whole bird to get drums... No other way for me from now on. Breast dry brined with salt, WP, and sage, oven roasted. Legs and wings cured with Pops low salt smoked on a...
  4. zwiller

    Valentine's Day Dinner splurge

    Rather than go out we stayed in. Ran some shrimp and tails with a salad and baked tater. Poultry shears made the tails easy. Rubbed with Red Lobster seasoning and hit it with the broiler. Got some smoke going from the broiler burning the tails a little. Thought you guys might get a kick out...
  5. zwiller

    Schwenkbraten (german style pork steak)

    Cannot believe it took me this long to run this. Essentially these are pork steaks (from butt) that are marinated in onion, salt, and spice. Like brats each region makes them slightly different but I fell in love with a recipe that suggested curry. I went with garam masala which is a spicer...
  6. zwiller

    Was my turn I guess

    I think this is my 4th brisket. Might be sacrilegious to some but opted to break the packer down into hunks. I can still see the fat and collagen pouring out while I sliced it. First time that ever happened to me. Be nice if it happens again.
  7. zwiller

    Anyone have a fave "bourbon chicken" glaze or sauce recipe?

    My understanding is that there is NOT actually bourbon in it but is called such as the dish originated on Bourbon Street. No idea. I can tell you there are number of food vendors that sell it at fairs/etc here and it's kinda big deal. Seems like it's a spin on teriyaki. Any help appreciated.
  8. zwiller

    My fave summer side

    Chopped homegrown tomato in cottage cheese with salt and fresh ground WHITE pepper.
  9. zwiller

    Unexpected pairing

    Totally on a whim, I decided to try a few slices of my recent coppa and wife's leftover frittata for breakfast. WOAH.
  10. zwiller

    Olive brined grilled chicken breasts for caesar salad

    A thank to you folks here using pickle brine for the inspiration! Instead of using pickles, I used leftover olive liquid/brine to marinate with a splash of olive oil. Easily the best caesar I ever made and had and is in competition with the best grilled meat salad I ever had which was the...
  11. zwiller

    Yet another rib thread

    Smokefire running oak to near 200F IT. No wrap. Rest a few hours then sauced and seared on the gas grill. If you've never seared ribs you need to try it. Total must for us. I let the sauce setup and dry on the cooler side before flipping onto the sear burner. Some tong damage but still...
  12. zwiller

    Shrimp fried rice

    Was not planning on posting but since I saw 2 other stir fry threads... We prefer "house" fried rice with all proteins but was Lent. Top one is takeout style (yeah we like egg LOL). Oil, light soy, ginger, garlic, sesame, msg. Bottom is hibachi style. Butter, garlic, light soy, ginger...
  13. zwiller

    Corned beef and cabbage sausage

    No, not mine but thought you guys would get a kick out of it.
  14. zwiller

    Your meat thermometer is also great for candymaking

    Cherry Divinity. First run but recipe is a keeper. OCD in me will tweak it. It's essentially a meringue (egg whites whipped to stiff peaks) with added hot sugar mixture (brought to soft ball stage 250F). My trusty instant read made it a breeze.
  15. zwiller

    Speaking of leftovers, my favorite use for leftover brisket

    Brisket quesadillas. No lie, I make brisket basically for these alone. Not perfected yet but gets better each time. This run was minced onion, jalapeno, and dill pickles like the Texas style brisket sandwich.
  16. zwiller

    Ladies and gentlemen, for your viewing pleasure, I give you the bratwurst sundae!

    Loose bratwurst, mashed potatoes, sauerkraut, cheddar cheese, sour cream and an olive on top. Not mine, but is the work of St. John United Church of Christ, Bucyrus, Ohio. Bucyrus Bratwurst Festival starts tomorrow. Thought you guys might enjoy seeing it.
  17. zwiller

    So close to my holy grail ribs

    As usual the Contest inspired me to run some (Kroger having SL cuts on sale for 4th didn't hurt either LOL). Pics etc were not in the cards however. Anyhow, my first ribs were from a chain called Damon's. Fell in love with them. Probably not KCBS level stuff but they just do it for me. Our...
  18. zwiller

    Jerk jerky

    Inspired by the threads here I dove into pork jerky. If you have doubts, don't. I did. No more! @jcam222 and others are to blame, I forget. WOW. Good stuff. The asian theme is KILLER for this. I decided to try a different direction. Not perfected but thought you'd guys would enjoy...
  19. zwiller

    Moo goo

    Ecstatic to post this. Had a few breakthroughs. First, no need for a wok to make this. Any large pan works. The veggies and protein gets blanched in boiling water... 2nd. The chicken stock is indeed what I have been missing. This is so close to my old favorite take out it's crazy. WAAAY...
  20. zwiller

    For all you smashburger fans

    Totally doing this... Hopefully this works as it is a FB link.
Top Bottom
Back
Clicky