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.
  1. jtupper

    Good day for SS and Jerky

    Grey sky morning so I thought I'd add to the fog with a little grey smoke myself! A couple buddies and I are headed out to the game this weekend and figured I'd make up something special for it. Today we are starting off with 5# of TQ summer sausage, and 3# 90/10 ground beef jerky...
  2. jtupper

    Does TQ really need 24hrs?

    I have a SS recipe I really like and have used lots in the past that I need to make for this weekend. It uses TQ for the curing phase. My question is do I need to let the mix set in the refer over night? I always have in the past but I am kind of in a time crunch. It would be cool if a couple of...
  3. jtupper

    First time with this cut! Q-View

    Sorry it's been a while guys and gals. I have been a little busy and a little cold to be outside smoking. But the time has finally pushed me to get some meat going so here we go. Being from the competition world the only beef we ever did was brisket. Now I love brisket but I love money more...
  4. jtupper

    New MES30 and some inaugural sausage

    Started 3 new batches yesterday after buying a new Mes30. Got 2.5kg smoked jalapeno/onion., 2.5kg smoked kielbasa, and 1.3kg fresh sweet Italian. Did get any production shots but here's a little qvision for drying. More will come as the progress continues. Btw first time I have used metric...
  5. jtupper

    At it again....This time Roasted Red and Cracked Black Pepper Blanc

    Well a little slow tonight in the kitchen at work so I thought I would make some more cheese. I know a lot of people have been intriqued by my last post on making some Monterey Jack so here is one that I can give you the recipe on. The base is just for the cheese, you can add whatever you want...
  6. jtupper

    Made some Jack today... Will smoke later

    Made up two pounds of Monterey Jack today while I was working on some sausage. I plan on smoking at least half of it upon completion in a month. cutting the curd pressing the cheese
  7. jtupper

    pulled pork and pastrami

    Got a catering event tomorrow for the GF's parent's anniversary. smoker is fired up with two pork butts and a rump pastrami
  8. jtupper

    Yard-work and Smoke

    needed to do a little yard work...so figured I would fire up the smoker as well. working overnight I stopped by the store this morning at 7am and searched for some butt. Being the stupidity most meat markets are nowadays, I ended up buying a slab of pork ribs for only 10cents more a pound...
  9. jtupper

    Finding Amatuer Cookoffs???

    I really like cooking in "backyard bbq" cookoffs more than the sanctioned events. They are a more relaxed and fun atmosphere where as a lot of the bigger stuff becomes overly snotty and stressed. I have been looking around to find some sort of calender of events or such just for these types of...
  10. jtupper

    Greetings from Joplin

    Long time lurker of the site but finally took the time to join. My name is Jarren and I am a mid twenties Sous Chef from Joplin, Missouri. My dad and I have competed in KCBS BBQ for quite some time now including cooking in the American Royal Open over 8 times, so I practically grew up in the...
Top Bottom
Back
Clicky