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  1. historic foodie

    Stew Meat?

    Don't know who wrote that, Bearcarver, but it's filled with unenlightened speculation and erroneous assumptions of the worst kind---as bad as the myth that our forebears used spices to cover the taste and smell of rancid meat. Just weren't so. Just one example, of many: A spear represents...
  2. historic foodie

    Stew Meat?

    Not as long ago as you may think. Although they were around before than, "portable" cast iron stoves didn't start to become really common until the 1820s. Before that, cooking was done primarily on a hearth or over an open fire. There were, to be sure, other methods. But far and away, cooking...
  3. historic foodie

    Fennel and Anise Seeds

    Most of these seeds have been around for awhile and lose flavor fairly quickly ..... Have to disagree with you, Chef Willie. Whole, unbroken spices last two days longer than forever, with no discernible loss in potency. That characteristic is what made the whole spice trade possible in the...
  4. historic foodie

    Questions about Injection vs Mop recipes for Pork Butt

    Second question first: Absolutely! I wouldn't go too heavy with the brown sugar, though, because it can burn, rather than just caramelize, over the course of the cook. Personally, I would use either bourbon or Worcestershire, but not both. First question: There should be no difference in the...
  5. historic foodie

    Christmas Everyday!

    Does oven cleaner work on cold metal? I always thought it had to be heated, first?
  6. historic foodie

    Ground Spices vs. Whole Spices in sausage

    +1 to everything butcherFamily says. Plus a couple of additional points: 1. No matter how you use them, always buy spices whole, then grind them yourself as needed. Whole spices will keep two days longer than forever (that characteristic is what made the whole spice trade possible). Ground...
  7. historic foodie

    Stew Meat?

     It's too expensive now,...... Y'all remember when cookbooks and newspaper/magazine articles talked about using cheap cuts? Yeah, right! 
  8. historic foodie

    Stew Meat?

    If you want to be technical about it, NEDtorious, to be a Shepard's pie it has to use lamb or (rarely) mutton. Using beef or other proteins makes it a cottage pie. In some locales, using the same technique with venison, people call it a deerstalker pie. But that's not very common. Difference...
  9. historic foodie

    Muslin casings

    Most folks I know who use them make their own. Muslin (in several grades) is available from any fabric store. Then it's just a matter of sewing it into tubes of appropriate width and length. Make sure you (or whoever does the seweing) uses 100% cotton thread. Synthetics and blends won't do.
  10. historic foodie

    Roast Suckling Pig

    Gibbocore, you didn't say whether you have the offset cooker for that CharGriller. If so, keen your fire it it, and the pig in the main chamber. If not, I'd set it up for indirect cooking by running a row of coals lengthwise along both the upper and lower walls. Then set the piglet in the...
  11. historic foodie

    First time pulled porker.. Need some advice please

    That depends. Cooking time is a function of meat thickness. So, let's say you start with a hunk of meat measuring 10 x 5 x 5 inches. If you cut it through the middle, yielding two pieces each  5 x 5 x 5 inches, there will be little appreciative difference in cooking time. You still have to work...
  12. historic foodie

    Homer Bucket

    Better than that, Atomic Smoke. It's free! Everyone comes with a lifetime supply of it.
  13. historic foodie

    Homer Bucket

    Mike, before buying buckets, check out other---often free---sources. I usually get my buckets from the cake-decorators at a big box store. They would otherwise be throwing them out. Icing and other decorating materials come in two-gallon and five-gallon food safe buckets, with hermetically...
  14. historic foodie

    How much rub to apply on spare ribs., please?

    One thing, Scottfitz. I notice this is another double posting. Are you clicking on the submit button more than once? It's usually not necessary to do so. There is sometimes a delay in clicking and the post appearing, but give the system a chance to work. One other piece of advice: You can...
  15. historic foodie

    How much rub to apply on spare ribs., please?

    Deep breath, Scottfitz. You're driving yourself into a tizzy, with no need. Your ribs will come out fine however. Rule number 1: There are no bad ribs; just some that are less good than others. So relax. Just a couple of comments that might help: 1. Neither the wood nor the juice spray will...
  16. historic foodie

    Tuna steak dry rub

    Tuna is a more robust fish than salmon, and can better stand up to herbs, spices, and other aromatics. Take a look at my current thread on Zanzibar Tuna, for an example. The flavorings there can easily be used as a dry rub for smoking purposes. Here is the dry cure I've used in the past for ...
  17. historic foodie

    Tuna Zanzibar

    The true test of intelligence, it’s been said, is how much another person agrees with you. If that’s true, than Andreas Viestad is a very intelligent man. How so? I have never subscribed to the idea that the only way to cook tuna is to sear the outside and go no further. There is nothing wrong...
  18. historic foodie

    Peachy Bird and cider bacon braises sprouts!

    Foamheart, in theory you could sprinkle the gribenes on the sprouts at the very end, as a crispy topping. But, as somebody once said, in theory, theory and reality are the same; in reality, they're not. Once you make some you'll learn that gribenes is the cook's reward, and it rarely makes it...
  19. historic foodie

    Kentucky Style Cue

    No problems, Cal. I like the taste of the sauce, but only use it mostly as a glaze for ribs. It would likely be interesting on chicken, but I use my coffee bbq sauce for yardbirds. The mop, on the other hand, goes perfectly with pulled pork. I inject it into the butt, cover with rub, and let...
  20. historic foodie

    Smokin In The Rain

    Stands to reason. But my experience is slightly different. Going by the built-in thermometer, which is mounted near the top of the cover, there can be a significant drop in temp---depends a lot on the temperature and severity of the rain.  However, when I retrofitted my off-set with...
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