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I don't even bother with Food Network and the others. All my cooking show watching us on YouTube. Been watching TV a bunch of Asian Cooking Shows and other popular channels. Then for Nostalgia, I watch the Great Chef's series...JJ

He went 5 hours Necked and 5 hours in Foil, with liquid, until it would Shred. That has to be 200°F+. He wanted it fall apart tender for Tacos, but he changes plans and decides to slice it. Looking at recipes, for every Med/Rare, Medium recipe, there is a Low and Slow or Crockpot Pulled Lamb...

Actually it's $152.39. For some reason the link defaults to No Selection at $37.99. If you select 3/16 Quick Slicer, $152.39 pops up. Weird...JJ

Welcome to the SMF Family.... There is no reason you can't Smoke some nicely seasoned Potatoes separately from the Lamb. I don't think 121°C will give a good result so... Follow the above Smoking instructions. About 1 hour out, the Lamb Internal Temp of 85° to 88°C, raise the smoker temp to...

😄 How is it that you didn't save one each for yourself?😜 Recipe sounds good..JJ

Looks really good. Is all the rolling, faster than making a standard Lasagna? I feed 5 to 7 at a time and all but my Wife would eat 3 rolls. They sure are Pretty though...JJ

That $700 cutter looks pretty sweet but it will take quite a few jars to pay for it. Found this looking around. A bit cheaper than Amazon. Just make sure you hit the proper blade selection...JJ...

Nice job. I don't get to eat that soup enough. My crew are not Kale fans. I'll have to see if they would be good with Spinach.🤔...JJ

That really looks tasty. Now I got a Pizza Jones going on! For you Youngsters, that means I Want a Pizza.😄...JJ

I appreciate the Likes but don't pay attention to how many I have. I don't thank each person, individually, for Likes, but when I see a bunch of responses I will give a Global Thank You. I came here with a strong background in Cooking and Food Safety, but knew little about smoking. That credit...

Cure #1 is effective over a range from 80ppm to 200ppm, depending on the source. The difference a bit of moisture will make is insignificant...JJ

Looks good. Especially the Scallops! Big fan here...JJ

There is a bunch of Oak trees on and around my property. Never seen an Acorn that big. Interesting...JJ

Never saw Acorns that size or shape. I would think they were Pecans from the shape...JJ

That was a great looking platter of good eats!... JJ

@Sowsage As Requested...JJ MAPLE, BACON, WHISKEY PECAN PIE 1- 9 inch Deep Dish Pie Crust 6-8 Slices Belly Bacon cut in 1/2" Lardons 1C Pecan Halves 1/4C Brown Sugar 1/2C Pure Maple Syrup 1/2C Dark Karo Syrup 2oz Whiskey or Bourbon 3ea Lrg Eggs, beaten 1/4tsp Salt 1tsp Vanilla Preheat oven to...

To paraphrase my Father's Generation and a couple Billion Asians. Fat is Flavor and the Best part! In some Asian countries, Korea for one, Fatty Pork Belly costs as much as Prime Beef! My Dad and Uncles would argue if one or the other was taking all the Fatty meat off the platter. I remember...

Glad things are working out. For more Bite in your ribs try less time in Foil. Stick a thermometer in the meat between bones. When the IT hits 180°F, take them out. Finish the cook,Necked, in the smoker or even in your Oven or Indirect Heat on your Grill. Your Ribs should be Bite Off when an IT...

That's certainly a Meat Lover's BOLI! Creative manipulation of the Meat. I usually just pan fry, crumble and put the meat in the dough...JJ

Thanks, my friend. Two Stepping the preparation takes an extra hour or so, but the Depth of Flavor is sooo worth the time!...JJ