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Finally picked up a pork belly
I coordinated with the local supermarket to get a pork belly. So, yesterday I picked up this 14.3 pound Smithfield belly. $2.99 per pound so I didn't feel robbed! I'll get it cut/trimmed and such later this week and get it curing by the weekend. Have to plan these things out and put the smoke... -
Hybrid buckboard bacon
In have a nice piece of pork loin in the MES40 after an eight day cure using Michael Ruhlman's basic cure. I had cure made up and was doing sausage and had a spare pork loin...you get the picture. So, it's been on the MES for a while with oak/apple in one off Toss's pellet omers. I nuked the... -
Andouille and Italian sausage today
Along with a 6 jars of jalapeno pepper jelly. Busy day. I got to use my Kitchener 5# sausage stuffer for the first time and used LEM pig casings, again, for the first time. All went pretty well. I like the hog casings except for having to soak and flush them. That could definitely be a "night... -
First run with Todd's pellet maze
Injected and rubbed four pork butts last night. This AM I lit off the pellet maze with oak. I'm using my MES 40 so pulled the chip loader and opened the chip pan about 1 /12 inches as recommended in the FAQs. Set the temp for 235 and time for 12 hours (I'll be home before then). We'll see how... -
Vinegar anyone?
I'm not sure where to place this, here goes in General Discussion!! My latest project is vinegar. I got some "mother" for red and white vinegar (they have cider "mother" too) from http://www.beer-winemaking.com/ but other places have "mother". I love good vinegar and got to thinking about...- chadinclw
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- Replies: 29
- Forum: General Discussion
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Deep fried Turkey for wife's office party
Here's a 10# turkey being fried up. Used commercial cajun butter injection last night and creole seasoning under the skin, on the skin, and in the cavity. I'm using canola oil since I'm too cheap to by peanut oil!! Prepped and on the stand Ready for a dip in the "pool". Gently into the... -
No PICS: Andouille stuffed ABT's with Shrimp Boil on Saturday
No pics. Did a few jalapeno ABTs with cream cheese/cheddar seasoned with cajun spice and a nice slice of andouille. Bacon wrapped, of course, and cooked in the MES40 with Jack Daniel's pellets. Also did some sweet peppers stuffed the same. The shrimp boil went well with 5# of shrimp along with...- chadinclw
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- Replies: 5
- Forum: ABT's and all things Appetizers
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Started late season tomatoes.
Florida is a bit strange in that we start tomatoes for a late season due to the heat, humidity, bugs, and stuff. So, I was a bit disappointed at my seed start - my fault since they were hold overs. But, my wife noticed some sees sprouting a a "vine ripe" tomato we'd cut. So, I planted a couple... -
Sausage Saturday
A buddy came over and we ground, mixed, and stuffed 5# of sweet Italian links and 5# of Jamaican jerk sausage. Both turned out nice. The jerk had 3 oz. of finely diced fresh habanero pepper with a load of allspice, anise, ginger, etc. Right tasty. I'll be slow cooking it tomorrow afternoon. A... -
Lost my mind this past weekend
Other posts report my herb and pepper activity over the last week or so, but I lost my mind on Saturday. 1. I love fruit. I'm diabetic and can't eat as much as I want, but I love growing fruit. 2. I was real active in FFA in school and still love to grow stuff 3. So, as a result, every where...- chadinclw
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- Replies: 14
- Forum: Fruit, Nuts & Berries
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New herb pots on the lanai
I finally got around to planting some herbs. Since I always "over do" I have two large pots with basil, tarragon, chives and thyme and two other pots with rosemary and oregano. We have a rosemary plant in another pot that will not die!! These are indeed tough plants! Looking forward to using the... -
Finally got the Datil peppers started.
I picked up some Datil pepper seeds on my last trip to St. Augustine, FL. The Minorcan pepper does quite well there and was brought to the region by the Portugese. Anyway, I finally got around to starting the seeds and they are a PITA to start. The germination rate is low and slow, but I... -
Ratatouille and shrimp scampi on the grill.
First off, apologies for NO Q-View. I didn't even think about it since I grill so much. Anyway, I made up "Remy's" Ratatouille (from the movie) using a Pampered chef round clay baking dish. Pureed fresh tomatoes, added sliced garlic, chopped onions, a bit of olive oil and then using my mandolin...- chadinclw
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- Replies: 4
- Forum: Grilling Tips
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A small rant about sausage plates in a restaurant
As in the subject line, this is a small rant. We have a "new" upscale bar/que joint in Dunedin. They use a nice Southern Pride cooker and the food doesn't suck. However, they have a "Montreal Plate" or sandwich which is "smoked" corned beef (not pastrami) and tastes good if a bit dry...where... -
Use of sausage phosphate
I just found a couple of hot sausage recipes, one is for Jamaican jerk and the other for Cuban "Havana" sausage. The recipes are similar but the Havana sausage calls for the use of 90g of sausage phospates. I found in the Kutas book that phosphates are used in commercial operations to reduce... -
Jalapeno jelly making for wedding favor
One of my sons is getting married in September and his bride-to-be requested jalapeno jelly for wedding favors. So, today we made and "canned" 84 4oz jars plus some 8 and 10 ounce "extras". The extras are pretty much already spoken for! Initial staging. Large measuring bowl in bell pepper...- chadinclw
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- Replies: 7
- Forum: Canning & Storage
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Just finished packing up 3# of buckboard bacon
Last evening I smoked up a buckboard bacon butt that had been curing for 10 days. Soaked, dried, rolled and tied, lightly peppered, and then smoked for about 4 hours using the Hi Mountain instructions. Taste tested some before freezing and it didn't suck!- chadinclw
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- Replies: 9
- Forum: Hot Smoked Bacon
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Scheduled for the ServSafe Manager's class
I just scheduled myself for the ServSafe Manager's test. I was certified with Luby's in '97 and paid my own in 2004. I like to stay current in case I get the urge to change jobs or start catering again! Besides, it's fun to refresh knowledge about the "right way" to do things. I know we all...- chadinclw
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- Replies: 4
- Forum: Food Safety
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Tasso using Ruhlman's recipe
I made a couple of pounds of tasso recently using Ruhlman's recipe. I then hot smoked and froze it. I need to find an excuse to use some!! This is after just a short time in the cure Rubbed up for the cooker Finished and ready to vacuum pack in individual bags I keep thinking I'm going... -
Andouille from a couple of weeks ago
I ground, stuffed, and smoked some andouille a couple of weekends ago. Momma was out of town for the weekend and I could make a mess without getting "the look". L Into the smoker And a final look at the finished product. I used some in ABT's the next weekend and it was pretty tasty...
