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  1. smokeybreeze

    Question on Stand Mixers

    Google KithenAid KSM5 ProLine 325 watt stand mixers made in Michigan. I find used ones on eBay all the time for under $200 and they're the 30+ year old bullet-proof metal gear models that still have complete parts availability...
  2. smokeybreeze

    Biscuits in a kamado?

    A Kamado cooker is just a special type of oven with benefits. Anything you can do in an oven can be done better in your Kamado - bread, biscuits, pie - yep, it's all good. Sourdough biscuits and pecan pie (the addition of the smoke was a wonderful addition)
  3. smokeybreeze

    How to transport brisket

    What I've done in the past when I had to cook 4 16+ pound briskets for a party, I cooked the briskets the weekend prior on my BGE, ensuring that they were cooked to perfection - I wrapped them, rested them in a cooler, cooled them down, sliced them, and vacuum sealed them. When I arrived at the...
  4. smokeybreeze

    Stuffer advice

    I started with a 5# Weston vertical stuffer, but not even half-way into stuffing my 40# batch of sausage its gears seized, so I got the LEM 5# vertical stuffer and not only did it work flawlessly, it was a breeze to clean, and it came with clamps to hold it down. See my post here about that...
  5. smokeybreeze

    No secrets...but any Rub tips? (place to start)

    I also agree on the Flavor Bible. I'll also add The Food Lab (J Kenji Lopez-Alt) as a great all around resource. Earlier this summer I did a dry rub rib-off up at the lake with 5 different rubs (10 full racks, 2 racks of each), no sauce was used at the grill or at the table. The 5 entries...
  6. smokeybreeze

    Another Big Green Egghead from MN

    Greetings! Since this forum is the place to start I'll introduce myself. I've been a Big Green Egg fan (Egghead) for a number of years, smoking, grilling, baking, and cooking spatchcock turkey, pecan pie, breads, pizza, jambalaya, ribs, brisket, pulled pork, chicken of all kinds, and more -...
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