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I've had this version of Hassleback chicken breast knocking around in my head ever since @SmokinEdge posted his take on it and finally got around to cooking it up.
Boneless breasts placed on a bed of marinara with pepperoni and mozzarella stuffed into the cuts. Just dusted some salt, black...
I guess you could call it a chicken parm sausage with my additions to this base recipe:
https://tasteofartisan.com/homemade-chicken-sausage/
To this recipe, I add 170g shredded parmesan cheese and 40 or so grams of finely chopped sun dried tomato.
5 lb. of deboned, skin on chicken thighs...
We're having a heatwave compared to what it has been. We're at 24° right now.
Glad I can set up inside and hang out here in my heated shop while the cook is running.
A lot of people have trouble with small pieces of brisket coming out dry, so here's how I do them.
Even though it was pre-seasoned, I gave it an extra shot of Jeff's Texas rub.
Sitting at 160~170 ish, so I put it in that pan below it along with some beef broth and beer and covered it with...
Looking for some ways to keep both of these spices from turning into a brick in their containers. I go through this all the time, and it's a real hassle to try and bust this stuff back up when it turns into a brick. I usually end up tossing it out and starting the cycle from loose to brick once...
I've been playing with this recipe awhile to get it just right and everyone who I give sausage to seem to like this one best (I do too and I've made a bunch of different ones).
Per 1000g(kg.) of meat:
15g Salt ( doesn't matter coarse or fine, long as it is non-iodized)
3.0g Black pepper
1.0g...
Awhile back, I took that Nuremberg sausage recipe @JC in GB posted and added sage to make it a breakfast sausage. I took a pound of that and a pound of ground beef and made what I think is one of the best meatloaves I have made yet.
Half 80/20 ground beef and half sausage, rounded out with some...
I can't be the first to have come up with the idea, and actually I thought of it quite awhile back, but never did it until after today's grinding session. Usually I just soak the plate(s) awhile, then vigorously swish them around in a sink of soapy water to get the crud out of the holes, but...
I have messages in my inbox dating all the way back to 2010. When trying to clean my inbox up some to get rid of old messages that don't need to be there, I get an, "Oops, something went wrong on the server, please try again later" message when using the "Leave conversation" option to delete...
Top left, hillbilly shark cochie... venison summer sausage, cheese n crackers.
Bottom left. Smoked goose pastrami Reuben casserole (sorry, pic doesn't do it justice)
Top right veggie pizza
Bottom right Asian zesty wings, 3 cheese and andouile sausage cupcakes, and Sriracha anoili honey BBQ...
The grocery store I mostly shop recently started carrying Arby's Horsey sauce in pints. I have used Woebers horse radish sandwich spread as a substitute for a long time, but I think the horsey sauce is better.
I just seasoned them up with a commercial rub I had sitting there in my prep area.
Into the pot. With trial and error, I found the best time/temp for pork chops is 2 hours at 145°.
I just did the sear with a torch. I sear on the grill or over a chimney of hot coals sometimes but I mostly use...
Since I happened to open my mouth, so to speak, and got myself on the planning committee, I want to know what themes would really motivate y'all to participate. We aren't talking specialty cooks here, but something most everyone would feel comfortable entering a cook. We would really love to see...
About 2.5kg ground pork butt ground through a 4.5mm plate.
Spices/cure
Diced jalapenos
Tilamook sharp cheddar
Mixed up till it's nice and tacky
Stuffed in 32/35mm hog casings (yeah, there is a blowout there, but I culled that one).
After an overnight rest in the fridge, smoked for...