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  1. cooker613

    And now for something completely different...cold smoked ahi tuna

    Interestingly, the ahi was much more difficult to slice than the salmon. The knife seemed to grab making very thin slices difficult. . The salmon and ahi in the smoker The salmon The ahi And more homemade sourdough bagels, everything, onion, garlic, and zatar
  2. cooker613

    Lox with homemade sourdough bagels

    P Raw but cured salmon. On the smoker. Sliced after four hours of smoke Homemade sourdough bagels, everything and zatar The final glory, brunch
  3. cooker613

    Money shot, smoked chicken ballotine

    Last piece of the lamb bacon, spinach smoked chicken ballotine. Served shabbas lunch,
  4. cooker613

    Smoked chicken ballotine

    Boned out chicken (a la Jacques Pepin), stuffed with homemade lamb “bacon” and spinach, then smoked over pecan.
  5. cooker613

    It’s about time we got some props!

    And the grill has a cool half cover!
  6. cooker613

    Grilled lamb chops

    Just a lazy afternoon
  7. cooker613

    Chicken on a pineapple throne

    Ran out of beer (how does that happen?), so carved a throne for the chicken out of a pineapple. From there treated it like beer can chicken. Then I glazed it with a pineapple teriyaki sauce I whipped up.
  8. cooker613

    Sourdough challahs

    Sourdough challahs ready for shabbas. One with “everything” seeds and the other worth zaatar.
  9. cooker613

    BBQ Hamentashen!

    To celebrate the upcoming holiday of Purim (commentating the events of the biblical Book of Esther) BBQ beef filling in a chive / onion pizza crust A sprinkle of everything bagel seasoning On the bbq Baked , done, and ready for celebration. Hag Purim Samach! Happy purim !
  10. cooker613

    Minute roast in 1080 minutes

    Sous vide at 132 degrees for 18 hours Minute roast, ~5 lb, trimmed and ready to swim Out of the bag Torched with searzall and sliced d More slices
  11. cooker613

    Taking advantage of the Arizona winter

    With temps dropping into the bone-chilling 60s, it was obviously time to stock up on cold smoked lox! Made ~5lbs.
  12. cooker613

    Jerkey question!

    Help! For some reason I think that salmon jerky could be a thing. However, never having made any kind of jerkey, I am at a complete loss as what to do. Can anyone give me pointers, direction, recipe, processes, help? Thanks in advance, A recipe would be nice to. Thanks in advance
  13. cooker613

    SV - Pastrami

    Just sliced up some pastrami for shabbas lunch .
  14. cooker613

    Pastrami Fatty, first try

    My first try at a “fattie” Made the weave from pastrami. Filling was a spin on Paul proudhomme’s Cajun meatloaf. Smoked at 300 degrees for 1 1/2 hr.
  15. cooker613

    Wild vs. farmed Lox taste test

    Two batches of lox. On right, farmed. On left, wild sockeye . Both cured the same and smoked the same. smoked over amazen tray tray with maple dust for four hours at ~75 degrees. Blind taste test results: wild, smokier. Farmed, better texture. Appearance, farmed a narrow winner.
  16. cooker613

    Chanukah latkas anyone?

  17. cooker613

    SV, beef roast

    Sour vide top blade roast / minute roast. In the bath for 22hr @ 132 degrees. Came out juicy and very rich beefy flavor. The roast in n its naked glory. Trimmed, tied, sous vide, searzall, sliced, eaten.
  18. cooker613

    Lox!

    The story of lox
  19. cooker613

    Winter in AZ

    It’s that time of year in Arizona with temps plummeting in to the 60s, which means cold smoking season is here! Cheddar and Munster, ready to rest for a few weeks.
  20. cooker613

    SV - New Year’s boneless rib roast

    Made a boneless rib roast for Rosh Shannah (the Jewish New Year). And wishing all the MOT’s and our families and friends a happy, health, joyous, and prosperous 5780. Sous vide @155 degrees for 30 hr. then browned on hot grill ~5min per side. I personally like it a little...
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