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  1. az_redneck

    I won't be here as much..

    No, I'm not dying! (That I know of anyway) All my life I have cooked. I have taken it beyond a passion in everything I did. Some of you probably heard the old "You should be a chef!" speech from friends and loved ones just like I have. I dabbled in cooking school out of High School but never...
  2. az_redneck

    I'm Thinking Ham Ribs

    Dry cure some spares or baby backs and smoke them like ham... How do you thing they'll turn out? Hmmmm....
  3. az_redneck

    Organ Meats

    Anyone have any experience with smoking organ meats such as liver or heart, etc.. I know liver takes on a good amount of smoke since I have been a braunchweiger fan since I had my 1st tooth. What about tongue, sweetbreads or (gasp!) Rocky Mountain Oysters... (Little hispanic market near me...
  4. az_redneck

    Question for Debi - Pastrami

    On your WONDERFUL site under the pastrami page, you say to add Prague Powder #1 by meat weight. Do you have those ratio's off hand by chance? Thanks.. Paul
  5. az_redneck

    Muscadine Grapes

    I got small seedless black grapes from a local vineyard for .25/lb yesterday and loaded my dehydrator with them this morning. Got me thinking. I have heard of Muscadine grapes in the past and never had a chance to try them. I understand they too are small. Are they sour? Would they make good...
  6. az_redneck

    Arizona Smokers

    Hey all you Arizona guys! (and gals) November at Rawhide in Chandler is a KCBS and IBCA competition. I just got off the phone with the coordinator. Sounds like fun. I've never been in a BBQ competition and would like to try my hand at it. If we can get 4 guys to cook 1 thing each, we could have...
  7. az_redneck

    Beef Ribs

    OK.. I think I can smoke up some beef ribs before the monsoon storms hit this evening. But, I have not done beef ribs before in the smoker. I'm going to clean them (pull the membrane off the back) and I'm using Jeff's beef rub. I'm also going to use cherry wood for my smoke. Question: I know...
  8. az_redneck

    Chile Powder

    Anyone here make their own? If so, do you use whole dried chilies and roast them and then grind them? If so, I would be interested in a good recipe if you're willing to share. I make my own using dried powders, but never dried whole chilies. Especially after bringing out the oils after dry...
  9. az_redneck

    Turkey vs. Chicken Skin

    I have never smoked a turkey and I want to. My wife doesn't like chicken off the smoker because the skin turns into leather. Does the same thing happen with turkey? I offered to smoke the turkey this year rather than having the fire department show up because of my deep frying it, but she said...
  10. az_redneck

    I'm depressed!

    It's 110' outside and the monsoons are coming. I can't smoke! I need therapy... Maybe I'll do some canning or make some sausage or something. I just know I have to get my backside off this chair and do something.. Naww..It's too hot to do anything..
  11. az_redneck

    Cleaning your smoker???

    Do you folks clean your smoker? I was looking at some pics and some of the racks and inside were nice and shiney and some (like mine) never see a hose or soap. I just brush off the racks when I'm ready to smoke. I also reline the water pan with foil. But that's it. I figure if I clean the...
  12. az_redneck

    Ta-Daaa!

    Well, a few months ago I almost threw in the towel with my smoker. Seems NOTHING came out of it that was good. Well, after a few successful pork shoulder smokes, ABT's, quail, sausage, and a fantastic bacon smoke, I am impressed with my results now. They're consistant and goooood! I owe it to...
  13. az_redneck

    My house smells SO good!

    The other day I smoked some bacon for the 1st time. I'm frying it up and having some bacon, lettuce and tomato sammiches. The wife even likes the bacon and she hasn't really liked anything out of the smoker. Buckboard bacon cure is fantastic. I picked up some belly meat at an oriental market...
  14. az_redneck

    Mexican Cheese for ABT's

    Was in my local hispanic store looking at all the goodies. (Got pork shoulder for $1.29/lb ) Anyway, they have several types of Mexican cheeses behind the counter. Some like mozerella, some the consistency of sour cream and some that is the texture somewhere between feta cheese and cream...
  15. az_redneck

    Canning Lids

    I have over 200 boxes of 12/ea small mouth canning lids (I think they're Ball but I have to find the box in my shed) No rings. They're new and sealed. How is .50/ea plus shipping for each box? I can get a lot in a Flat Rate postal box.. Let me know if you're interested and we can work something...
  16. az_redneck

    Help settle an arguement

    My wife says anything that comes off a grill is considered BBQ... Steak, ribs, etc. I say that if it's cooked low and slow, that and ONLY that can be considered TRUE BBQ... I'm right huh?
  17. az_redneck

    Makin Bacon - What to do with the skin?

    Just put up to cure 5# of pork belly meat I got to try out making bacon. I wanted to start out with a small batch in case I messed it up somehow. I didn't want to have to waste a bunch of meat. I learned from previous experiences Anyway, this belly meat came with the skin on. I removed it...
  18. az_redneck

    This sounds so good!

    But it'll probably kill ya REAL fast (what a way to go).. I present to you my friends, Chicken Fried Bacon!
  19. az_redneck

    Yogurt Cheese

    I was taught this from an old friend from India. If you take unflavored (plain) yogurt and put it in a couple layers of cheesecloth and hang it in your fridge overnight, you get yogurt cheese. You can add salt and have something like cream cheese. You can add herbs or spices and probably even...
  20. az_redneck

    Drying

    I would love to see a forum on drying and dehydrating food. I do a lot of dehydrating and I love talking about it.
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