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.
-
First pickles - "Bread and butter" with a secret...
The secret is, I wasn't going to run out for red pepper flakes at midnight so I crushed four red ripe pequin peppers in the boil. I'll let you know how it goes with my testers... My first time pickling anything, and mid-week at that (I didn't finish up until after midnight) so I had to...- jtnf
- Thread
- Replies: 4
- Forum: Canning & Storage
-
2nd Canadian...
Whole loin, Pops brine, cured for a long time this time (sixteen days.) Green Mountain Grills "Gold" pellets mixed with apple chips in AMNPS, with a plumbers torch providing the heat source since my cabinet smoker is too hot at its' lowest setting. Smoke/cook time was about five and a half... -
"Spring can't come fast enough #&}@!" - Chicken/Mango/Jalepeno
A few years ago, towards the end of another brutal winter, I asked my HR department to allow me to throw a "Spring can't come fast enough dammit!" BBQ lunch. They insisted I change the last word to a cartoon swear but otherwise OK. And so a tradition was born. This is the 3rd annual. In... -
First Canadian Bacon...
Inspired by THIS THREAD (and the simple fact that I now have Cure #1 in my larder) I decided to try my hand at Canadian bacon. Two small cuts of loin were brined as in the Pops II thread above, twelve days in the brine. Rinsed and left to dry overnight in the fridge, uncovered. The smoke... -
Second attempt at sausage, sticks and hot links...
My first attempt (garlic/bourbon, uncured and unsmoked, "an excuse to christen the new grinder") was a moderate success - Taste was good but texture started out OK and then very quickly went south. The good folk here helped me determine that the budget model LEM grinders' "stuffing plate" was... -
My first sausage... fresh Garlic pork sausages
Alternative to: http://lpoli.50webs.com/index_files/Garlic-Fresh.pdf I switched out the white wine for bourbon and some black rum (I really, REALLY need to restock my drinkin booze AND cookin booze!) I had some low sodium bacon I opted to use, so it was about 4lbs of pork and a pound of bacon... -
Giving the gift of smoke...
My Brother-In-Law is into outdoor cookery but has yet to pull the trigger on a smoker He and my sister in Phoenix are getting a Maverick 732 and the temperature guide from Meatheads' amazon store, and Todd's Amazin dust smoke generator. If I've timed it right they should arrive plus-or-minus a...- jtnf
- Thread
- Replies: 5
- Forum: Slicers, Grinders, Tools, Equipment
-
Anybody smoking nuts with a tumbler rather than trays?
Taking a page from our DIY Coffee roasting brethren, I built a nut rotisserie tumbler for almonds (perhaps mixed nuts.) The design is similar to this one here: http://www.peanutroasting.com/consumer-drums-for-bbq-grills/16-premium-5-lb-peanut-roaster-drum-for-bbq.html Is anybody using a...- jtnf
- Thread
- Replies: 19
- Forum: Fruit, Nuts & Vegetables
-
High praise indeed...
"This might be better than bacon!" This from the person who launched my down this path, when gifted a little burnt ends this AM... About a 7 pound brisket, purchased from the last real butcher within a reasonable driving distance. Injected with a mix of vegetable broth and bourbon with a... -
AMNPS, my first brisket, and a windy New England fall day...
The snow missed me entirely, but I set up in the garage regardless... The wind would have wrecked havoc with the propane upright. I added the following to the review of AMNPS, pasted here for simplicitys' sake: The rub was a modified Meatheads' Big Bad Beef Rub... -
Another First Q-View, from another Bostonian...
Hrm... I'm sensing a throw-down ;) Not my first smoke, by a long shot, but the first (for me) in a purpose-built smoker. A buddy was tired of listening to me talk about the smoker I’m eventually going to finish building, so he bought me the Char-Broil in the first pic on... -
Lots of MA newbies, me included
Four of us on the first page! I've been smoking mainly with cherry, mainly ribs and boston butts. Currently using a cast iron frying pan with lid as a smoke box in an otherwise unmodified stainless steel grill. My first real build is upcoming, and I think it's going to pretty unique I've...
