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  1. venture

    Spammy looking pop ups?

    I am getting spammy looking pop ups telling me to update my browser. Only on this site? I use Firefox. Anybody else getting these? Good luck and good smoking.
  2. venture

    Three Little Pigs

    I really wanted to put this in the sausage forum, but I guess it belongs here? From Disney. Check out the picture on the wall: Some of those animators had a great sense of humor and "hid" some stuff in the old Disney work. Not many would have noticed in a fast moving cartoon? The...
  3. venture

    Pork Tenderloin Warning!

    My better half came back from Wally this morning.  She proudly announced she bought a pork tenderlion she wanted me to fix for dinner. Car full of stuff as usual, just threw it in the fridge figgerin I would get back to it later. It is from Tyson.  First warning to me. Sure enough it is...
  4. venture

    Lump charx price alert

    Got some R.O. lump at Wally yesterday.  $8 per 20 LB bag. Usually get it at Wally, but always nearly $7 per 10 LB bag in my area.  We never see 20 LB bags, and we never see it on sale anywhere. At nearly half my normal price, I am going back for a truck load. Good luck and good smoking.
  5. venture

    Price Alert!

    This is St Patty's week! Cheapest price on commercially cured corned beef for the year unless you catch the rare closeout on overstocks early next week. Made room in my freezer to stock up for the year. Some will become corned beef.  Some will become shortcut pastrami. Good luck and good...
  6. venture

    Bill McCann

    I came across some interesting videos by a butcher named Bill McCann.  If you are interested in breaking down meat, you could do a Bing or Google search with his name.  You could also do a search on "cowpooling". He does videos on deer and pork as well as beef. I enjoyed these, and you might as...
  7. venture

    Fresh sausage the easy way!

    Good luck and good smoking.
  8. venture

    A small cheese smoke

    We were running low on smoked cheese and my other half wanted something besides my favorite Swiss.  A little under 3 LBS, made up of Swiss, brick Mozz, and extra sharp cheddar.  All budget cheeses from the local supermart.  Unfortunately the fresh Mozz we made from SmokinAl's post didn't last...
  9. venture

    Guy Fieri

    Given the name of the forum and the title of the thread, I guess I could just stop here. But I won't. Tonight I saw an episode of "Diners Drive Ins & Dives" where  fried chicken was served with some white gravy with pepper in it. Guy, in a way only he could do, said it reminded him of chicken...
  10. venture

    Maple Syrup

    Being a non chef, I just recently learned there are different grades of maple syrup. When I started making bacons, I went and bought a bottle of "pure" maple syrup for glazing purposes. It is defined as "grade A" with a note of "light amber". Watching a show on TV tonight, I saw the use of...
  11. venture

    Parchment Paper

    I am new to this groups thing, so I hope I posted this in the right corner. A few years back, my other half was wanting some parchment paper.  Being the old hack I am, I didn't need no dang parchment paper.  To make her happy I researched it and found some on the net which would sit flat and...
  12. venture

    Dry Bag aging

    I haven't seen much on this one for a while? How many people have tried it? How long did you age? What do you think ? Good luck and good smoking.
  13. venture

    Pastrami the easy way

    Pulled a couple of commercially produced corned beefs out of the freezer.  Left over from St. Patty's sale at 1.47 per LB. After thawing, soaked over night with 3 changes of water. Rinsed, rubbed, and resting: AMNS ready and loaded with hickory: Meat on at 219.  Average smoke temp ran...
  14. venture

    A natural preservation agent?

    An article from the University of Minnesota regarding a natural preservation agent. An excerpt: The researchers at the University of Minnesota have identified a lantibiotic, Bisin, from culture of Bifidobacterium longum, a dominant species in the human intestines. This lantibiotic is the first...
  15. venture

    Guy Fierri on Diners, Drive-ins and Dives

    We have been doing it all wrong. Guy was at a "BBQ" place in N.C. Dust the chicken in flour and spices.  Then deep fry it.  Next immerse it in a pot of hot vinegar Q sauce. That is your BBQ chicken. Oh well. Good luck and good smoking.
  16. venture

    Quick Saturday Smoke QVIEW

    I usually grill chix thighs, but Saturday I decided to fire up a quick smoke. Thighs marinated in Yoshida's Original kicked up with brandy, red pepper flakes, sesame oil, minced garlic and onion, Worsty, and mirin: Meat on at 264 deg. and immediately boosted to the 300 range(meat went on...
  17. venture

    Foodsaver help

    Will be buying a foodsaver soon.  Reading reviews is getting mixed results.  It seems the cheaper horizontal models get better reviews than the more expensive vertical models.  Can anyone who has experience with both advise me? Also, on bags.  Costco has a combo bag offer with a coupon for $8...
  18. venture

    Catfish

    I don't spend much time in this part of the forum, but I do check the new posts regularly. I am not from the south, but I do like some preparations of catfish, and I like the price sometimes. I will post below some info about imported catfish, mostly farm raised in foreign countries.  From...
  19. venture

    Cut resistant glove

    I have been experimenting with gloves for meat cutting, being too cheap to spend the $20 they normally cost most places.  Rummaging through Harbor Freight a few weeks ago I came across an item called a "Fillet Glove".  Label states stainless steel and moisture resistant.  Item # 66062. Price...
  20. venture

    Happy Pig Day!

    Yes, it is Feb 1.  Happy Pig Day to all fellow smokers! Call the boss and tell him you are smoking today. Don't blame me.  My calendar says this is "national pig day".  That's my story, and I'm sticking to it! Good luck and good smoking!
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