Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. S

    Cast iron brands

    Here is an interesting graphic on the chemistry of cast-iron cookware. I learned I'm not seasoning mine at a sufficiently high temperature (450F is recommended) https://cen.acs.org/food/food-science/Periodic-Graphics-chemistry-cast-iron/102/i9 There is a whole series of these on other topics...
  2. S

    RIP OJ...

  3. S

    Hey from Switzerland

    Willkommen im Forum! Welche Gerichte werden dort traditionell geräuchert? Assuming you are from the German-speaking region of Switzerland. I'm pretty helpless in French or Italian.
  4. S

    Re The Eclipse - Add your pics and experience here

    Late trip report, as I don't post trip plans to social media until after I'm home. We planned to drive to upstate NY. The forecast wasn't great, but it looked like the best odds were to get as far east as we had time for, on the southern shore of Lake Ontario. We ended up at the delightful...
  5. S

    Just Curious On What All States Do?!

    Where in Idaho? I'm from Twin Falls, but now that I'm retired from a job that kept me on the east coast, we are planning to move back soon, probably to the Coeur d'Alene/Hayden area.
  6. S

    Name my smoker build.

    Two names on the smoker: Fat Man on the cook chamber, Little Boy on the firebox.
  7. S

    What are you reading ?

    I've got a decent collection of Patrick McMannis books. About time for me to re-read them as well. I love his stuff! After years of wanting to read it, I finally got through Atlas Shrugged. It took quite a number of renewals of the library's e-Book to get through all 1200 pages. I...
  8. S

    Smoker ran out of pellets, please help.

    The internal temp was below 140F for over 4 hours, which violates the 'don't let the meat be above 40F but below 140F for over 4 hours guideline. The graph cuts off before the internal temp gets back above 140, but it looks like it was going to be about 5 hours total in the danger zone. Not...
  9. S

    Baby Back epic failure.

    In keeping with the Baby Back Epic Failure theme, I think these may qualify. No, I didn’t try them
  10. S

    Must have spices for your BBQ Cupboard

    Interesting. How do they taste? Do your brine or marinade them first? Sorry...I'll show myself out.
  11. S

    Must have spices for your BBQ Cupboard

    Molasses, honey, and Accent (MSG) have their uses, though not as often as the ingredients already listed in this thread.
  12. S

    Let's Build A Smokehouse

    Depending on the neighbors, I'd be tempted to install a toilet paper holder in the framed structure to give them something to think about. Once the siding goes on, they can really start to wonder...
  13. S

    Beef Bourguignon

    Nice! I may have to try that as a slightly simpler version of the classic. A couple of years ago, after my wife sat me down to watch Julie and Julia, I set out to make Julia Child's Beef Bourguignon from her original recipe in "Mastering the Art of French Cooking". It's a famously complex...
  14. S

    handsaw Recommendation for Cutting Splits

    I've got a short Stanley I use for quick cuts on small stock. 15", so a handy size. Stanley 15" Outside my go-to is a curved pruning saw, not sure where I got it, but it was a less expensive version of this: Curved pruning saw It cuts fast!
  15. S

    Just Salt and Refrigerate Overnight or All of the Spices and Refrigerate?

    As others have said, putting just salt on before putting meat in the fridge overnight, or putting on salt and all of the spices shouldn't make much of a difference. Only the salt is water soluble, and so only the salt will migrate slightly into the meat. It won't make it very far in a short...
  16. S

    Tonight's Board....03/09/2024

    Looks like a proper carnivore's ratio of cheese to meat.
  17. S

    Picaña

    This thread, and the pictures, inspired me! I had a picanha steak coming from Porter Road, part of an order using a gift certificate I'd won on a Throwdown here, and I had planned to cook it in the style of the Brazilian steakhouses. I trimmed the fat cap to about 3/8", then scored it as...
  18. S

    Pots And Pans?!

    All-Clad is our go-to for most cooking. It wasn't inexpensive, but almost 10 years in it still looks like new. It's very solidly constructed. We do have a few cherished family heirloom >100 year old cast iron pieces that still see use as well.
  19. S

    Picaña

    I discovered those on a visit to Rio decades ago. So, so good. It probably helped that with the exchange rate at the time, they cost about a quarter. I've been trying to replicate them ever since, but have never gotten them quite right. I can find cachaca, but I understand the limes we have...
  20. S

    State Fair yardbird.

    Mmmmmm. I’m a big fan of Cornell chicken. That looks excellent.
Top Bottom
Back
Clicky