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    Pizza ~ Pop's Brined & Smoked Chicken, Pesto Sauce, Spinach, Cheese and Tomato

    Great looking pie. I'm sure it was delish.
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    build a greenhouse

    Great looking greenhouse. I've had one for over 25 years but mine is a "hoop house" made of galvanized pipe with thick gauge plastic stretched over it. I can tell you from experience any place that water gathers you'll have moss and dirt gathering. Looking at the venting windows it's a shame...
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    Buffalo Wings

    These look delicious. My mouth is watering.
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    Cheese Babka anybody make it ?

    My daughter coincidentally brought over a sampling of food from a Polish specialty food store along with a Cherry Cheese Babka. I have to say it was absolutely delicious. I did notice the cheese was listed as Cream Cheese.
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    Cheese Babka anybody make it ?

    The King Arthur Flour site has a Babka with Raisins recipe that I've used with very good success. You'll have to search around for one with cheese. I would think adding whatever is used in a cheese danish could work here.
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    Best Flashlight for Nighttime Pork Steak Grilling

    For surf fishing we use either a headlamp or tape a loop of romex electrical wiring to the back end to hang around your neck. Both allow for hands free use and either can be pointed. The easier is the headlamp of course.
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    Frozen butt

    I've used the defrost setting on the microwave to help thaw 7-8 lb butts with good results.
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    Rib Racks

    I have used them a few times. Since the Weber racks were shorter than 1/2 rack SLRs I added a skewer through the rib ends on the rack to keep a space between the ribs for better smoke and heat circulation. I suppose its arguable whether it was needed but it worked well.
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    Smokin-It 3 Electric

    I have an SI #3 and absolutely love it. What's not to love: all stainless, well insulated, built like a tank, smart design, great customer service and plenty of room in the #3 for an uncut rack of St Louis ribs. Best of luck with your smoker......Great choice.
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    Pizza stone recommendations?

    Not my best but here is one baking. Steel is 16", pie is approx 14". This was a test pie with a new recipe and a smaller dough ball for an easier launch.
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    Blackfish, aka Tautog, Chowder

    Blackfish also make a great salad coming close to tasting like lobster. In my younger days I used to spearfish these. Excellent tasking. WaterRat I'm just south of you on Long Island. Sounds like a banner blackfish season.
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    Sourdough Batard

    That's a great looking loaf. Good rise, crust and crumb.
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    I am torn with what to buy - Please help

    If you want set it and forget it I vote for SmokinIt. All stainless, removable racks and rack slides for easy cleanup, sloped bottom to collect grease, very well insulated to allow smoking all winter long (without adding an insulating blanket). These are electric using chunks that you add...
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    No wrap ribs and Brisket point

    Ribs and brisket look great. Making my mouth water and it's only 7:30am (LOL). I'm curious how different the ribs tasted between the 2 rubs? Great Job!
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    Can I freeze smoked Ribs and how long can they last?

    I just use quart baggies like some above. I put 4 ribs per baggie but that may vary by size. I write a date on the baggie to know how old. I reheat in my microwave. They usually don't last more than 2 months because I eat them.
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    Adding a vent to my MES

    Here's my analog Masterbuilt with a 2" UDS stack. AMNTS tube works well in it. I have a similar size hole in the bottom. To seal when not in use I place a small flat plate over the bottom hole and just close the top. I do caution you if you run the smoker with the vent wide open like I have...
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    Sourdough loaf

    Here is one of my loaves sliced on an angle the way I use for breakfast toast. This one may be 25% WW. I sometimes add seeds in the bread (chia, millet, flax) along with sesame on the top. I do make a sponge, 24 hour autolyse and 36 to 48 hour cold rise in fridge.
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    Sourdough loaf

    Your bread looks unbelievable...great oven spring. I bounced between a boule but have settled on a fat baguette style done in a commercial form. I bake 2 loaves at a time every other week. I use a loaf a week for breakfast toast with melted cheese. My loaves are 50% whole wheat sourdough...
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    Time for a new smoker, what to buy?

    I second a Smokin It smoker. After using one for nearly a year and it's "set it and forget it"...no adjustment nonsense as you smoke. Beats my Masterbuilt hands down. I upped the size a bit to a #3 but you could go with a #2 which is approx size of an MB. You use very little wood...one...
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    Call for striped bass recipes

    As mentioned above foiled is the way to go. I've added assorted vegetables in the packet (broccoli, asparagus, zucchini, etc) and have also used Italian salad dressing. Below is a recipe I have saved for a sauce after the fish is cooked which sounds tasty if your so inclined. I wish I knew...
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