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  1. shyzabrau

    First chuck burnt ends

    I had some guests over yesterday to hang out by the pool, as we try to do once a weekend during the summer... We were planning to keep the food simple - just grill some burgers and dogs - but I didn't want to go without smoking something! The chuck roasts were on sale, so I picked up one to try...
  2. shyzabrau

    A weekend of smoking

    To prepare for my Independence Day pool party, I decided to smoke a couple of butts. I made a very basic rub of brown sugar, coarse black pepper, garlic powder, onion powder, cumin and cayenne pepper. I liberally salted the butts and then added the rub (no mustard or whatever to make the rub...
  3. shyzabrau

    Garlic sausage - with pics

    Loosely inspired by Polish kiełbasa wędzona, I decided to make some garlic sausage Sunday evening. Here's what it took: 3860 grams - pork butt, cubed (8.5 pounds) 10 grams - cure #1 70 grams - salt 120 grams - garlic, minced 35 grams - black pepper, coarse 35 grams - onion powder 20...
  4. shyzabrau

    Sous Vide "London broil"

    I saw "London broil" (choice top round) on sale (if you call it that) for $4.49 a pound, so I picked up a 1.66 pound cut to smoke and then SV for 24 hours. I decided to also throw a flat iron steak in the smoker for dinner, since I was running the smoker anyway... I just seasoned with salt and...
  5. shyzabrau

    First attempt at duck prosciutto

    Inspired by "Charcuterie: The Craft of Salting, Smoking and Curing" by Brian Polcyn and Michael Ruhlman, I decided to make some duck prosciutto. The simplest dry-cured meat, right? I picked up two (half) breasts - moulard magret from D'Artagnan. I had some plastic containers that came from our...
  6. shyzabrau

    Coriander sausage - with lots of pics...

    Been about three weeks since I made sausage, so I was well overdue... I love the combination of coriander and pork, so I thought I would give that a try in sausage. I like keeping some whole coriander seed for that intense "pop" of flavor. I had some dried, crystallized garlic sitting around...
  7. shyzabrau

    VacMaster Pro 275? Or something else?

    My FoodSaver Professional II just burned out the heating wire, so apparently I'm in the market for a new vacuum sealer. Has anyone purchased the new VacMaster Pro 275 yet? If so, what do you think? Or should I just suck it up and go for the 350 or 380? Or are there other recommendations? I...
  8. shyzabrau

    Pork loin with a Mexican mole-inspired rub (with pictures!)

    Based on a question in another thread, I winged a recipe for a Mexican mole-inspired dry rub. I wanted to smoke a pork loin today, so I figured that I would give it a test drive... Note: the rub does not include any salt or pepper - I put that on the meat directly so that I can control the...
  9. shyzabrau

    Is it safe to eat?

  10. shyzabrau

    It's leftover night with help from the SV

    After brewing a batch of beer and getting in an hour of swimming, I didn't feel like putting too much effort into cooking, so I dug out some leftovers - and modified some of the sides using leftovers from various smokes... In this thread, I smoked, sous vide, and broiled a flat iron steak. We...
  11. shyzabrau

    Four Oinks Fatty - with pictures!

    Well, folks, it is long past time for me to try my first fatty! So of course, I pick a day where I get home late from the airport to start... Please join me on this journey! I decided that pork sausage and bacon wasn't enough pork, so I decided to stuff the fatty with, among other things...
  12. shyzabrau

    Chicken "burnt ends"? (lots of pictures)

    I confess. I have never had burnt ends, so I don't really know what I was trying to accomplish! I wanted a chicken snack for out by the pool on Memorial day. I trimmed the fat off of about 2.5 pounds of boneless chicken thighs and cut them into small bites. I tossed them with my butt rub and...
  13. shyzabrau

    Storing stock

    Any time that I have a meaty bone(s), I make a pot of stock. I typically toss in some coarsely chopped onion, carrot, celery, garlic, maybe a bell pepper, and various herbs from the garden. Put it on low and let it simmer over night. Then I refrigerate it to separate the fat. I pour it through a...
  14. shyzabrau

    Paprika sausage with roasted garlic - pictures

    I decided that I was overdue to make some sausage. Jump on board for the journey! This time I thought that it might be fun to make a smoked pork sausage with tons of paprika and some roasted garlic. So I did... Recipe: * 8.5 pounds - pork butt * 10 g - cure #1  * 70 g - kosher salt * 40 g...
  15. shyzabrau

    Flat iron & eye of round - smoke plus sous vide

    I spotted an eye of round roast at a decent price a couple of days ago and decided to make "roast" beef. I figured, while I was smoking it, I would throw a flat iron steak in as well. And, what the heck, a couple of potatoes as well. I salted both pieces of meat and put them uncovered in the...
  16. shyzabrau

    Canadian bacon - dry brine

    When I search on "Canadian bacon - dry brine", most of the results are for Morton TQ. I don't have that. The ones that mention cure #1 mostly mention volumes, not weights. Can anyone provide the correct weights for cure #1 and salt for a dry brine for making Canadian bacon? What is a typical...
  17. shyzabrau

    First smoker version of Mothers Day

    This is for the wife, not my mother. My mother doesn't move to the area until July... I asked the wife what she wanted for Mother's Day. She said she wanted to hike with the kids (and dogs) and eat a nice dinner at home. This is her request for a menu: salmon, grilled asparagus, smashed garlic...
  18. shyzabrau

    LEM Slicer - mods? advice?

    My wife gave my a LEM 8.5" slicer (model 1164) for Christmas. I've tried it three times now: salami, roast beef, pork loin for jerky. The performance is problematic at best and nearly unusable. I have two issues with it: (1) the height of the sliding feed table isn't adjustable. This causes...
  19. shyzabrau

    Aluminum tanks?

    Probably a stupid question, but I'm not a welder so... Is it possible to use an aluminum tank for a reverse flow smoker? Can you weld steel to aluminum?
  20. shyzabrau

    First time jerky - Korean BBQ-style (with pictures)

    Tomorrow is our monthly homebrew club meeting (and "Big Brew", a celebration of the federal decriminalization of homebrewing by Carter). I always like to bring something meaty and/or smoked, so I decided to try jerky for the first time. Rather than keep it simple, I chose to make a Korean...
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