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  1. storckracer

    THE PP Machine

    Stainless Steel, HIGH END ZERO APP PHILOSOPHY
  2. PP.jpg

    PP.jpg

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  3. storckracer

    This is UDS no1

    THE RIB MACHINE With to many APPs: Rotiserie, CIG, Usable as a Kettle Grill. 3 Stacks for Ribs,
  4. storckracer

    This is UDS no1

  5. PP1.jpg

    PP1.jpg

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  6. storckracer

    Mustard on Pulled Pork before the rub??

    Hello together We where discussing in our german forum (www.grillsportverein.de) the reason for "mustarding" a pork neck or shoulder before putting the rub on?  What is your opinion on that? its is a must or are there any reasons for that or its it done because it is done since ages? Looking...
  7. storckracer

    THE American BBQ Book

    Hello All Sorry for not being here for a while. Was a bit stress over here running two companies at a time is not eays and being nominated for the German and European BBQ Championchip (Which is great.) Reason for this Threat: I am looking for some or THE original, best what so ever American...
  8. storckracer

    Filett Mignon in Earl Gray Crust with Butter Champigons

    The steaks have been in the marinade for a couple of hours in the fridge. It gives them an interesting taste
  9. storckracer

    "original" Pastrami Receipe (needed) made

    Hi Dan Yip, it is called Pökelsalz (pökeln = curing). I do not have the actual mixture of NaCl/NaNO2 present, but will check on my supplier. I gave it a thought. IMHO is the biggest influence is the so called injection curing process, which reduces the curing time, dramatically, from usually 1...
  10. storckracer

    "original" Pastrami Receipe (needed) made

    Hello Together Thanks a lot for the hints so far. I used "my" magic formulae, saying 50 g cure salt per kg meat. This fits normally quite well. Other question: When producing cured products, I am used to a process called "burned out", which means, removing the salt by washing it, drying, and...
  11. storckracer

    "original" Pastrami Receipe (needed) made

    Thanks a lot. I will start tomorrow morning and keep zoo updated. Btw. Does anyone know the content of Mortons Tender Quick, as we have only Cure Salt (just pure the NaCL/KNO3/KNO2) without sugar and preservatives :biggrin:
  12. storckracer

    "original" Pastrami Receipe (needed) made

    Hello together I am looking for the most original Pastrami receipe. Can someone help?:grilling_smilie: Many thanks in advance
  13. storckracer

    My first UDS

    Just pics  currently loaded with a Vietnamese Style PP
  14. Regler 43.jpg

    Regler 43.jpg

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  15. Regler 42.jpg

    Regler 42.jpg

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  16. storckracer

    Onion Bread according Breez

    Sorry, it was made in a 12" DO, using 7 briquettes below and 14 on the top. Inside the DO i use some kind of :hmm: is it called baking paper? if you know what I mean Could be improved by using some fresh roasted pcs of onions, some ham, chilies or, or, or.
  17. Zwiebelbrot 1.jpg

    Zwiebelbrot 1.jpg

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  18. storckracer

    Onion Bread according Breez

    We had a big party yesterday (Wifes birthday). As a starter i made the famous onion bread. 1 kg weat (550) 260 ml H2O 20 g yeast 2 tbl spoon sugar 2 tbl spoon salt 200 g creme cheese (best with fresh herbs) MIx it all together and stir for 30 min. Cover it with leinen and put in on a...
  19. Zwiebelbrot 2.jpg

    Zwiebelbrot 2.jpg

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  20. Zwiebelbrot 3.jpg

    Zwiebelbrot 3.jpg

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