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Loaf of Death
Again--Thanks. I've seen some of those charts before, but I like how simple this one looks. I assume the boxes contain the number of charcoal squares, and the the bold number is how many you put on the lid, and the lighter number (denominator in each fraction) is how many you put underneath it.- statgeek
- Post #43
- Forum: Dutch Oven Recipes
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Loaf of Death
Ahh.. thanks for that link. I'm a total newbie with my dutch oven. I've made exactly 1 loaf of bread with it, in the oven, but have hopes of expanding my horizons a bit. My family isn't big on stews, but breads... they like those! I will try this spicy loaf next. Maybe I'll even cook it on...- statgeek
- Post #41
- Forum: Dutch Oven Recipes
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Loaf of Death
This looks fabulous! Please excuse my ignorance, but what is "fire water" and "habenero dust?"- statgeek
- Post #38
- Forum: Dutch Oven Recipes
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Italian pizza fattie.. 1st non-breakfast fattie for me (pics!)
Ok.. The fattie turned out really good, but the wings were disappointing. Mods for next cook include real bacon instead of turkey bacon. The turkey bacon is ok here, but it just doesn't taste like bacon. Our family actually prefers turkey bacon (Oscar Mayer only) when cooked in a fry pan, but I... -
Italian pizza fattie.. 1st non-breakfast fattie for me (pics!)
Went to check on it and ine of my chip pans was on Fire! Some of the wings are surely burnt! Dang!! But I think some are fine... Fattie looks good too. -
Italian pizza fattie.. 1st non-breakfast fattie for me (pics!)
Well, the freezer trick worked great. I left it in there a couple of hours, went off to start my taxes (yuk) and then came back to wrap some bacon pieces on the ends. It was just firm enough that I could stand it up on one end while pinning some bacon on the opposite end with toothpicks. It's... -
Italian pizza fattie.. 1st non-breakfast fattie for me (pics!)
Weird...I don't see all the pix I uploaded. I'll wait and see if they materialize. I sent several! -
Italian pizza fattie.. 1st non-breakfast fattie for me (pics!)
- statgeek
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- Comments: 0
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Italian pizza fattie.. 1st non-breakfast fattie for me (pics!)
We have some friends coming over tonight and we know them well enough to take food risks. Going to smoke some wings and make an Italian/pizza fattie. Never tried either before, though I made an awesome breakfast fattie so I'm fairly confident it'll work out. Here are a few pics of assembly... -
Wild Boar Italian Sausage
Nice explanation of how you process your hog into sausages.. Thanks for the education! For a newb who wants to start getting into sausage making, I gather I need to assemble a meat grinder, mixer, and sausage maker. Are those the three biggies?? -
First successful Kielbasa!! Cheddar style w/PIcs
You guys with these sausages and kielbasas--just plain freakin' awesome! I may need to start assembling my wish list for some of the equipment that it takes to grind and stuff... I'm currently taking my meat (boar, deer, etc.) to a local butcher for processing and sausage making. I;'m sure I... -
First time pork butt/shoulder
Excellent looking smoke! My first on the new smoker was last weekend, and it took a full 21 hours for an 8.5 lb butt, and that just got me to 195*. I think next time I may wrap it for the last few hours or so. I remember my very first pulled pork (diff. smoker) when I saw the "lump of coal"... -
2 questions: Keeping temp in cold weather and propane smoker reccomendation
Greenboy-- I'm a newbie too... just got started with my new smoker last weekend. I'm pretty happy with my propane smoker, and if you want to see it, ceck out my posts from that cook here: http://www.smokingmeatforums.com/t/176485/planning-first-smoke-three-questions-please/40#post_1306134...- statgeek
- Post #5
- Forum: General Discussion
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Planning First Smoke--Three Questions Please
Thanks guys! Gary-to answer your questions... In my notes I told myself to start the smoke 24h in advance, and not to pull out the butt until 200-205*. I removed it at 195* bc we couldn't wait any longer, and I pulled it right away. So the pork was tender and juicy, but not quite as well done...
