Search found 14 matches
- Sat Sep 07, 2013 20:19
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469064
Terrific lookin' chorizo, Russ! Did you make your own relish too? Don't stop now big guy! Hey, what part of Utah are you in? Best Wishes, Chuckwagon Hey Chuckwagon, Thanks! it was a fun one to make and yes we made the Chimichuri as well! Its my mothers old family recipe from Argentina. We have been...
- Fri Sep 06, 2013 21:01
- Forum: BBQ
- Topic: FIRST BBQ COMPETITION
- Replies: 2
- Views: 7750
FIRST BBQ COMPETITION
So I just got into graduate school at Michigan State and it has been a pretty busy last couple of months. I wanted to post about our first BBQ competition as ArtisanBros. My brothers and I took part in the Utahs first BBQ Pit Stop sponsored backyard BBQ competition for ribs and chicken. Here are som...
- Fri Sep 06, 2013 19:48
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469064
- Sun Jun 30, 2013 20:59
- Forum: Smoked pork products
- Topic: Pecan Smoked Wet Cured Bacon
- Replies: 7
- Views: 7149
- Sun Jun 30, 2013 14:21
- Forum: Smoked pork products
- Topic: Pecan Smoked Wet Cured Bacon
- Replies: 7
- Views: 7149
I always start the coals in my Weber the same way as Harry Truman started his, gasoline. Gas works without fail every darned time and burns completely off the coals leaving no after-taste or odor. RAY HA! Thanks a lot Ray. Unfortunately my uncle lost his house and some needed body parts using gasol...
- Sun Jun 30, 2013 05:42
- Forum: Smoked pork products
- Topic: Pecan Smoked Wet Cured Bacon
- Replies: 7
- Views: 7149
- Sun Jun 30, 2013 03:47
- Forum: Smoked pork products
- Topic: Pecan Smoked Wet Cured Bacon
- Replies: 7
- Views: 7149
Pecan Smoked Wet Cured Bacon
I just tried my first wet cure. we let it cure for about 10 days as it was just about 2 lbs. We got a recipe from a friend and we made a few (spicy) adjustments. We have been hearing that pecan is a great wood for flavor on some meats so we tried it on our first bacon. It turned out great! here is o...
- Wed Jun 26, 2013 01:22
- Forum: Hardware
- Topic: The Smokenator?
- Replies: 6
- Views: 5389
Russ , You managed to answer that enquiry more gently that I might have. Haha... thanks for not going off on me. I asked some others and have gotten some ideas like the "ring of fire" and the Firebricks" methods... I will try these out before I spend the money on a Smokenator. It looks like a neat ...
- Tue Jun 25, 2013 20:57
- Forum: Hardware
- Topic: The Smokenator?
- Replies: 6
- Views: 5389
The Smokenator?
Hello all,
I am considering getting one of the Smokenators? http://www.smokenator.com/ I am wondering if anyone here has any thoughts on this product of if maybe you use something else... maybe better? Anyway I would love your thoughts!
Thanks
Russ
I am considering getting one of the Smokenators? http://www.smokenator.com/ I am wondering if anyone here has any thoughts on this product of if maybe you use something else... maybe better? Anyway I would love your thoughts!
Thanks
Russ
- Wed Jun 19, 2013 14:39
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 573674
There are many nutritionists out there who tell us that red meat is bad for us. "Bullwhiskers", I say! Shucks pards, everyone knows it`s not red meat that is bad for you... it`s fuzzy green meat that is bad for you! :shock: Welcome aboard " rbanks123 " in Utah . You`re going to like this place! The...
- Tue Jun 18, 2013 04:55
- Forum: Curing chambers and Related Equipment
- Topic: My Concept of a curing chamber - Where I am at now.
- Replies: 16
- Views: 25195
- Mon Jun 17, 2013 17:09
- Forum: Curing chambers and Related Equipment
- Topic: My Concept of a curing chamber - Where I am at now.
- Replies: 16
- Views: 25195
Finding a reasonable priced humidifier is an issue. The cheapest available NZ sourced humidifier costs $180 that will probably be able to do the job is the UltraSonic Beurer LB44. It only uses 20 watts (http://www.beurerproducts.co.nz/Air_Humidifier_-_BeurerProducts_LB44.html). Hi Mark, I have been...
- Mon Jun 17, 2013 16:14
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber
- Replies: 33
- Views: 65896
Hi tazplas I am missing something here. The fridge kicks in if the temperature inside gets to hot. How do you increase the temperature in your chamber, i.e. what heats the fridge? The temperature is increased by room temperature. Assuming that is about 75ish degrees F. Eventually, if the fridge is ...
- Mon Jun 17, 2013 16:11
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber
- Replies: 33
- Views: 65896
Wow - how inspiring. Making a curing cabinet is next on my list after I have sorted out a new smoker. How do you stop mold growing inside the chamber, is the fan enough to do this? How do you replace the stale air - is occasionally opening the door enough? Usually just keeping the unit clean is eno...