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Tinga chicken
TOTALLY. I omitted on my 2nd and 3rd LOL. Sauce was this. I am pretty good at this stuff and tried 4-5 times from scratch but this wipes my best on the floor:- zwiller
- Post #4
- Forum: General Discussion
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Pop's Brine time for various meats and poultry
+1; The magic of Pops brine is that it's a good MILD cure. A fully cured bird gets really close to tasting like ham. To avoid that keep it short like 24-72hrs, but if you want ham-ish, go longer up to a month. No right or wrong here. I personally like the fully cured stuff but it's snack...- zwiller
- Post #7
- Forum: General Discussion
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Tinga chicken
Got turned onto the stuff in Cancun and see that vacation thread got me fired up to do another run. Made it a few times and it was ok but had a plan for this one to try and finally nail it down and proud to say I did. Happened to talk about it to lady running my local latina market and she...- zwiller
- Thread
- Replies: 11
- Forum: General Discussion
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Lockhart sausage #3
Looks fantastic! Have not run any of Tex sausage yet but have studied it extensively. I have some strong thoughts about how I would go about it. If doing purist and using cayenne is a must for you, try and see if you can find legit DARK cayenne, made with no seeds (half the heat). Someone... -
Sauerbraten Sides Recipes
I based mine on Bills and used breadcrumbs, it's great, more info: https://www.smokingmeatforums.com/threads/sauerbraten.319793/post-2619757 -
Sauerbraten
I adapted a bread dumpling recipe from @bill ace 350 and it is FANTASTIC. Thought I reported back and took pics. My bad! My neighbor lady as a kid was directly from Bavaria and spoke very little English. The flavor profile of Bill's dumplings are pretty much right on my neighbors cooking...- zwiller
- Post #53
- Forum: Blowing Smoke Around the Smoker.
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Sauerbraten Sides Recipes
Yeah easy to make but sorta messy. Forgot to post this in that other thread. My grandma made chicken noodle soup like weekly and hear noodles were spaetzle but a little thicker. She used the same technique but used the board lengthwise so the noodles were long. If you live say 4-8hours from... -
Corned Beef Brisket
Heads up if you make boiled dinner yeast extract kicks the broth up WAY up! Love that stuff.- zwiller
- Post #17
- Forum: Blowing Smoke Around the Smoker.
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Sauerbraten Sides Recipes
IMO it's really easy to make a sweet sour bomb with too many similar things so I try to mix savory in there. Love german tater salad but would be too much for me with SB. Better with a brat or schnitzel. There is a Reddit thread called "ask a german" and there is TON wicked cool stuff in... -
Salsa recipe search
FANTASTIC info especially the torch! Thanks. I am a black (and white) pepper FIEND. WAAAY better fresh ground.- zwiller
- Post #32
- Forum: Sauces, Rubs & Marinades
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Salsa recipe search
Just grabbed his book. Talk to me on this. I know you got a palette. Whole/roasted/plain jane ground? I am research toasting it and it supposedly a BIG deal. From Chipotle's website. I am chasing that stuff.- zwiller
- Post #30
- Forum: Sauces, Rubs & Marinades
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Snowstorm Gumbo
NICE and congrats on the ride! Well deserved. Not sure what stock you used but I once made stock from the scrap of a cured smoked turkey for a gumbo and no other way. Kicked it up another level. Essentially free too. Throw in IP for an hour or so. -
Salsa recipe search
Love Arnie! Took my game up a few notches with his stuff. He uses chuck roast for steak tacos and it's the BOMB. Typical roast makes a TON of it too. Only issue for some is you need a slicer to it best or maybe the butcher will do it for you. Found 3 more and totally making the 2nd one.- zwiller
- Post #28
- Forum: Sauces, Rubs & Marinades
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Cured Turkey Breast
Oh yeah. Year MIL passed away we went to Cracker Barrel for TG. Holy crap was that good. Sweet potatoes had orange and a real nice chili powder. I mix cob with a comp blend (cherry/hickory/maple) and oak so it's a little bit of everything. Reminds me of my Uncle's farm so I call it... -
Cured Turkey Breast
Yeah Pops is good stuff. No one talking about them anymore but remember Pops and Omak ran mixes with cob pellets from TSC. I still have a bag. I have not run it yet but grabbed orange extract to play with over the holidays. Mind was blown. Was sorta expecting OJ or Tang, but NOPE! The... -
Hello All, From NW Ohio
Welcome Jordan from Sandusky. Same rig minus the fan. Learned pretty much all of this here too and am constantly amazed at the quality of my stuff. Another thing that really helped me was hanging my product at room temp a few hours to take the chill off of it. Dries the casing as well so you... -
Botched snack sticks, need guidance
@indaswamp Spot on. Do note there is a difference in texture and mouth feel in those temps. 150F is firm and chewy whereas 136F is looser and softer. No right or wrong here just preference. I prefer the higher temp. I am sorta playing with this now. I use a water pan with a moisture... -
Sauerbraten done by sous vide
Not sure if you saw but in Steve's SB thread said I think it CAN be done but none of that long 24hr business. 2-3hrs maybe? Question then would be how tender it would be? I plan to try 180F for 2-3hrs once as I am DYING to perfect London Broil. I once made it with a brine of 50/50... -
Botched snack sticks, need guidance
Not saying the fan is a bad thing. Auber people are pretty sharp and I know for a fact the pro smokehouses use them. I looked a LONG time at convection ovens before deciding on buying one and it is well understood they run "hotter" as the fan keeps the temps far more even so like I said 20-30%...
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