Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
Beautiful! I have five different sourdough cultures and bake periodically. I use Chad Robertson's technique and I use one of my DOs for baking. I'm on another forum that has a few bread bakers and at their suggestion I spritz the top of the loaf with water after scoring the top, This provides...
Aggie94, I've tried other woods and like them but I keep coming back to Oak as well - all those places in Central Texas convinced me of that. The few times I have the time to do a brisket I use local oak. Cherry and Apple wood is great on steaks and pork though, you should try them sometime. Gig'em!
Yeah, mead'll do that to ya. I have a sister in Charlotte. Next time I visit I need to look your guru up, always enjoy talking with mead aficionados.
I have the Perliks too, chrome plated as I couldn't afford 5 stainless ones at the time. I love it, even if it does need a paint job. Here's a...
Quote:
There are many ways at arriving at a good pork shoulder, do what works for you. The method I posted above works for me with my time schedule. Maybe I should have explained every step in detail. I am quite aware that smoke doesn't penetrate foil, for the first several hours the...
I have a couple of winter beers left on tap and the spring beers are ready. Here is what is on tap: Irish Stout, Oatmeal Stout, Belgian Saison, Belgian Wit, and an American Wheat with Rye. A Marzen is kegged and ready (I know, its April but I didn't decide to make the Marzen until mid-March) and...
Hi everyone. I've been brewing beer since 1995 and making mead since 1998. I still do extract brewing mostly because I don't have room for the all grain equipment. I have a 1982 Frigidaire that I have made into a kegerator. It holds 5 corny kegs. The most recent beers I have brewed are: Belgian...
These shrimp make an awesome appetizer and are a hit every time I serve them.
Shrimp
Butterfly several large shrimp and stuff with this mixture:
Mix together:
a handful of shredded ColbyJack cheese
1 jalapeno pepper, minced (no seeds)
1 clove garlic, minced
When making the cheese mixture...
I joined back in February while searching for info about my deli meat slicer, a member here has a similar one. I've enjoyed grilling and smoking all my life and like to try new ways of doing things. This looks like a great forum with lots of information.
I live in SE Texas, from the Dallas area...
Right on. I have made pulled pork many ways and it is all good. My recipe above can be cooked anyway you chose, I just wrote out what I have found to work best for me. I do pork butts much more often than brisket (I do not use foil for brisket). I settled on the foil method because I can leave...
Here is how I do mine. I start two nights before I plan to smoke:
1. Inject the butt with a brine solution (learned this while watching the BBQ nationals):
In a 2 Cup measuring cup:
1/4 C salt
1/4 C sugar
Equal amounts water and apple cider vinegar to bring level to 2 cups. Stir until salt...
Just to update this thread: I sent the missing part to Bakerboy7, it fit his machine with the addition of a spacer he bought at the hardware store (very slight design difference between his machine and mine). Now he can safely use his slicing machine.