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Biscuits & Gravy
There needs to be a high gravy-to-solids ratio IMHO. Living on the Canadian border for several years taught me that. Poutine,sweet poutine... ;) -
Pork Butt...what's left of it!
Threw a 4 lb. butt on at 10 AM. Lightly salted it Saturday AM and left it to 'chill out' in the fridge overnight. Removed it this morning, threw on a rub consisting of SriRacha, ginger, black pepper, oregano, and onion powder. Super simple. Smoked with a blend of apple and cherry pellets at... -
Smoked Snack Mix
Looks easy and. delicious!!! Gonna have to give this a try. Thanks for sharing :)- cyderchik
- Post #7
- Forum: Fruit, Nuts & Vegetables
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Sous Vide - Question
And this one from Cook's Illustrated. Sous vide is essentially an LTLT pasteurization (low temp / long term or time). Totally safe as long as general food safety guidelines are adhered to. I did find it interesting that the article mentioned the need to sear meat cuts before going into the...- cyderchik
- Post #6
- Forum: Sous Vide Cooking
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Hello from Oregon
Thank you! At least we haven't floated away *yet* lol.... -
Hello from Oregon
Hi from rainy Portland OR! Got my Christmas gift (a bit early).... a GM Daniel Boone pellet smoker / grill! I am currently using a MES 'Pro'. It'll be interesting to see what we can do with the GM opposed to the MES. I'll be keeping the MES as a 'side smoker' and may look at installing a...
