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good budget friendly wood/charcoal grills?
I am interested in getting a good, budget friendly wood charcoal burning grill and was hoping you all could offer some suggestions. my family used to have an old dilapidated classic webber kettle grill in baby s#!t green. a have an aversion to them, but i think it is purely due to anti...- Ty520
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- Replies: 24
- Forum: General Discussion
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smokehouse design principles?
I could have sworn there was a thread somewhere here on this, but for the life of me, i cannot find it. maybe i am just imagining it, and these guidelines aren't documented? I am trying to find more concise and detailed principles for designing and building a smokehouse: optimal volumes and...- Ty520
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- Replies: 5
- Forum: General Discussion
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Andouille with red beans and rice
Not particularly elegant, but comforting, which is what I needed... Homemade red beans and rice, with greens, and homemade andouille -
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'garage-ready' chest freezer recommendations?
Hi all, I've had an old chest freezer on the back patio that's probably between 40 and 50 years old. It finally bit the dust, so I need a replacement pretty quick. Was wondering if any of you can recommend a good replacement? unfortunately, it must go outside (but under a porch) --- no...- Ty520
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- Replies: 3
- Forum: General Discussion
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Smoked tandoori marinated chicken
Decided to try a spin on tandoori chicken. Marinated the whole bird, then applied with additional rub before smoking. Served with saag paneer made with homemade paneer. Have to admit I wouldn't do it this way again. Flavor didn't really penetrate despite 24 hours of marinating with skin on... -
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Chicken Wings?
Any tips on smoking chicken wings, and making sure they're cooked, but not dry since using a temp probe isn't practical? -
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Pancetta done yet?
Have had a pancetta in the curing chamber for ages. In the last 2 weeks, it has only dropped 10 grams, hitting the 30% mark. It still needs to drop another 85 grams to hit 35% weight loss. At the start of December it was losing 2 grams a day, and at that rate I had hoped it would be done by new... -
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First Bresaeola
Just took my first bresaeola out of the curing chamber. I am confident I did everything right but I have to admit I am slightly nervous about eating it. Despite not casing it, i think it looks pretty good. Tastes pretty good too. I guess I will find out if things went properly in 6-12 hours... -
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Mold on bresaeola?
Recently popped a bresaeola in my curing chamber. It has been developing a white mold on it. I keep wiping it down with vinegar but it keeps coming back. Nothing but white so far, which from my understanding is ok? Should I keep wiping it down? Or just let the mold be so long as it doesn't go... -
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Curing chamber questions
Looking into getting a mini fridge to build a curing chamber per the two guys and a cooler website but had a few questions theft weren't addressed in their post... Can anyone recommend good manufacturers to keep an eye out for? Any recommendations on minimum size to accommodate the humidifier... -
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LEM 5# Mighty Bite Cheese Press as a fruit press?
Just got my LEM 5# Mighty Bite vertical sausage stuffer, and now have my eye on getting the cheese press adapter. Was curious if anyone has the cheese press and what they think of it? And the idea of using it as a fruit press? (for berries, shredded apples, etc for making cider and country...- Ty520
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- Replies: 1
- Forum: Slicers, Grinders, Tools, Equipment
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Dry Cured no nitrite bacon, versus smoked bacon with nitrites
I am realtively new to bacon-making, but getting more comfortable with it - however, i only have experience with hot smoked bacon using a nitrite based cure This is a bit of a two-parter question... 1. I was wondering what you all think of the safety of dry cured raw bacon, sans nitrites? 2... -
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Podcasts?
Been listening to podcasts often lately to pass the time at work. Was wondering if any of you listen to any podcasts related to smoking, curing, etc? Or other semi-related podcasts that'd you would recommend for people who enjoy food making- Ty520
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- Replies: 6
- Forum: General Discussion
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good first sausage stuffer?
Looking to buy my first smallish home sausage stuffer. Dont want to break the bank or go too overboard with size right now. Currently comparing Hakka Bros 7# and LEM 5# --- or open to other manufacturers Any recommendations on one versus the other? Any recommendations on vertical versus...- Ty520
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- Replies: 24
- Forum: Slicers, Grinders, Tools, Equipment
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Smoked bison ragu
Sauteed ground bison in lardon drippings, with mirepoix, pinot noir, Roma tomatoes, oregano and garlic. But instead of simmering on the stove top as traditionally done, I decided to pop it in the smoker on a whim, with cherry wood for 3 hours in a shallow casserole dish to maximize surface... -
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Cold smoking crash course?
I was wondering if anyone could provide a quick rundown of the ins and outs of cold smoking? Had been itching to try it, but had second thoughts after reading an article that had some major warnings about the potential for botulism. that being said, I still am interested. Obviously, cold...- Ty520
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- Replies: 20
- Forum: Info and Practices
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questions about Umai Dry bags...
Can any of you with familiarity with Umai Dry bags provide some advice? Tried contacting the company, but for whatever reason, they seemed to be unable to understand what I was asking - language barrier with their third party tech support or something, I suppose. I see that they have several... -
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Porchetta with polenta
Made porchetta with polenta for a little family get-together last weekend Smoked to an IT of 165, then finished in the oven to crisp up the skin -
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Good, affordable home curing chamber for beginners?
I was wondering if anyone knows of a resource for a good, reliable, but relatively affordable home curing chamber for a beginner? either DIY plans or pre-manufactured. I live in southern az, so something with good humidity and temp controls/regulation. -
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Margherita-esque
As much as I like to experiment, I find it hard to beat margherita style. Simple and comforting. Got to use my homemade mozzarella cheese. Been giving it a little personal spin by making a basil pesto sprinkled all over it so it melts into the cheese, and diced tomato on top of the sauce so...
