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  1. chad martinell

    So what do you plan on smoking for the Super Bowl ?

    I'm smoking some scarbelly wings. All injected, and vac-packed to marinate until tomorrow! On the left are Franks Red Hot Buffalo sauce with creole seasoning, and on the right are garlic butter with salt, pepper, and paprika.
  2. So what do you plan on smoking for the Super Bowl ?

    So what do you plan on smoking for the Super Bowl ?

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  4. chad martinell

    I need recommendations on a meat slicer

    There are lots of choices on Amazon. Chef's Choice seems like the name that popped up most often when I was searching.
  5. chad martinell

    So what do you plan on smoking for the Super Bowl ?

    Don't really watch football, but I was going to smoke wings and bacon on a stick (cured ribs). Then I found out that my friends are having a party for the SB, so we are going to that... and I only have 1 rack of ribs curing. Sooooo... I guess it's just wings! And those Scarbelly wings look...
  6. chad martinell

    BACON-ON-A-STICK (Step By Step)

    Sadly I am on a low-carb diet, so I did not add the brown sugar. I will be sure to soak/test the ribs before I smoke them though!
  7. chad martinell

    BACON-ON-A-STICK (Step By Step)

    Gotta try this out! Ribs got rubbed with tender-quick, vac-packed, and put into the fridge last night!
  8. chad martinell

    School me on meat slicers please.....

    Thanks. It slices really nice. One problem I have is that the range of the carrier is not enough to slice a pork belly length-wise, so I have to cut off the end of my bacon. The other problem I have is that it is very hard to clean. The carrier isn't a quick release, so I have to bust out a...
  9. chad martinell

    School me on meat slicers please.....

    The parts arrived!!! It took me several tries to get the knife guard properly attached, but my slicer is complete! Thawing out some bacon to slice tomorrow night and have a ham to slice up too! Here's the beast:
  10. School me on meat slicers please.....

    School me on meat slicers please.....

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  13. chad martinell

    Albondigas....

    My fav. mexican restaurant makes a great Albondingas soup. I get it every time!
  14. chad martinell

    Use your own bacon?

    My intention is to never buy store-bought bacon again. I didn't have it in enough quantity for that to be possible, but now that I have a storage freezer, I can make a ton of bacon all at once and freeze it, and therefore I should always have bacon on hand. I also have a source for 30 lbs. of...
  15. chad martinell

    Pepperoni First try: Some Questions

    Well, I put a second smoke on my pepperoni snack sticks. The taste is great, but i got them too dry. Even after the first smoke they were a little too dry. I need to add a) more fat I think, and b) more liquid into the mix. It will be a little while though, as I have 5lb. of snack sticks to work...
  16. chad martinell

    School me on meat slicers please.....

    That's too bad. You pay that much for something and it should either arrive pristine and complete, or they should be very happy to make it right. In the future you may not buy from them again because of an experience like this.
  17. chad martinell

    School me on meat slicers please.....

    I got the email yesterday stating that my parts had shipped, but even in that email they said "they are coming, but from China, so I don't know how long it will take." Ah well, I knew that would be the case. I've got my smoked roast beef, pork loin, and turkey breast in the freezer until the...
  18. chad martinell

    Thermoworks Blue Therm Duo

    Thanks for the review. I'm looking at getting a new remote-probe thermometer, and I'm leaning heavily toward this one... but the cost is super-high, especially since I spent all of $30 on my last one... but I want one that will last, not just the next one in line until it breaks.
  19. chad martinell

    Pepperoni First try: Some Questions

    The order I'm seeing in most threads on snack sticks, sausages, etc... is this: Grind the meatMix the meat with spices/cureRest overnight in the fridgeStuff into casingsHang to dry/form a pellicle (I assume this has more effect with hog's casings than it does with callogen casings?)SmokeEat. Is...
  20. chad martinell

    Pepperoni First try: Some Questions

    Oops. I just checked and they were 19mm, not 17mm. I definitely want to get the metal stuffing tube, as the plastic Kitchenaid one is tapered, so I can't fit very much of the calogen casing onto the tube. I think I'm going to smoke them a 2nd time to dry and dry them out just a bit more.
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