Search found 112 matches
- Sat Dec 24, 2011 04:49
- Forum: BBQ
- Topic: [USA] Tom's Memphis-Style Sauce for Pulled Pork
- Replies: 1
- Views: 3666
[USA] Tom's Memphis-Style Sauce for Pulled Pork
When I lived in Memphis, it was before the Memphis in May barbecue competition. Barbecue was more traditional and the closest we got to a competition was some guys getting together in Audubon Park for a friendly challenge and a slow day of smoke, beer, and meat cooked low and slow. All that changed ...
- Sat Dec 24, 2011 04:16
- Forum: Hyde Park
- Topic: Picnic or butt
- Replies: 13
- Views: 7257
Ross, picnics have more fat, and are a collection of a lot of muscles with more tendons and connective tissue. As a result, they have more collagen. The meat is darker than the Boston butt, and a little stronger-flavored, in my opinion. I often use picnics for pulled pork, because they start with mo...
- Sat Dec 24, 2011 04:01
- Forum: Sausages
- Topic: Would anyone like to test a Beef and Tomato Sausage for me?
- Replies: 1
- Views: 2317
- Sat Dec 24, 2011 03:38
- Forum: BBQ
- Topic: Tom's Rendezvous-style Dry Rub for Ribs
- Replies: 11
- Views: 17020
P.S.: Something I forgot to say - if you plan to use fresh garlic made into a paste with the kosher salt, the resulting paste will be wet. It will not distribute into the rub on its own. You will have to use your fingers to work the little clumps into the spice mixture until you no longer see clumps...
- Sat Dec 24, 2011 03:00
- Forum: Technology basis
- Topic: Lard compared to "pre-mixed oil emulsion"
- Replies: 15
- Views: 13529
I'll take you up on that :wink: What do you think of using rendered lard when making spreadable sausages like n'duja or sobrasada? I know they call for a decent amount of fat, and since the idea is spreadability and creaminess, maybe this would be a good idea. But, maybe there are some other proble...
- Fri Dec 23, 2011 02:34
- Forum: Sausages
- Topic: Would anyone like to test a Beef and Tomato Sausage for me?
- Replies: 1
- Views: 2317
Would anyone like to test a Beef and Tomato Sausage for me?
I originally developed this recipe for someone asking for a recipe that used beef, tomato purée, thyme, and sage, and whatever else. I'm allergic to beef and can't eat it, anymore, but I thought this sounded good. I used my sausage workbook in Excel to develop this. Some friends made it this weekend...
- Fri Dec 23, 2011 02:00
- Forum: For beginners
- Topic: Happy To Help If I Can
- Replies: 39
- Views: 32273
... [USA] Charlie Vergo`s Famous "Memphis Rub" 1 Tblspn. whole cumin 1 Tblspn. kosher salt 3 Tblspns. turbinado sugar 1 Tblspn. coarsely ground black pepper 1 Tblspn. oregano 1 Tblspn. thyme 4 Tblspns. sweet paprika 2 Tblspns. chili powder 1 tspn. whole mustard seed 1 tspn mustard powder 1 tspn who...
- Fri Dec 23, 2011 01:40
- Forum: BBQ
- Topic: Tom's Rendezvous-style Dry Rub for Ribs
- Replies: 11
- Views: 17020
Tom's Rendezvous-style Dry Rub for Ribs
I was born and raised in Memphis, Tennessee, where the phone book has an entire section of the business directory devoted to Barbecue. If you are from Memphis, the word "barbecue" without modifiers refers to pork shoulder cooked low and slow, pulled or chopped, either served as a pile off meat or as...
- Tue Dec 20, 2011 07:07
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 190424
I think this one got overlooked, building the list.Paulski wrote:I get my casings from www.jordancasing.com
- Mon Dec 19, 2011 23:33
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 190424
I'm not sure how one is supposed to list one's favorites sources, describe them, provide links, and somehow manage to avoid promoting them, but these are all sources that I've either used with positive results or that I've recommended and received positive feedback on the recommendation. Places I've...
I'm back.
For the past three weeks, I've been borrowing a few minutes here and there on another computer in order to keep tabs on this fine forum. It has taken me three weeks to recover my own computer from the worst PC virus bundle I've ever encountered in 30 years of PC computing. In the end, I only lost ab...
- Mon Dec 05, 2011 18:05
- Forum: Hardware
- Topic: Hog ring pliers?
- Replies: 7
- Views: 6475
Most meat processing supply sites that deal with sausagemaking will have them. Also check out Allied Kenco out of Houston, TX, Butcher & Packer Supply out of Detroit, MI, and LEM Products (online and from the list of retailers on their site). You can also check with farm co-op and supply stores, and...
- Thu Dec 01, 2011 23:37
- Forum: Recipes from around the world
- Topic: Pelmeni Mold
- Replies: 6
- Views: 4661
Re: Pelmeni Mold
Anybody know where I can get a Pelmeni mold in North America. These are a Russian type of perogi mold... If you don't want to order one from overseas (the Russian steel mold is great!), you might try looking in Eastern European groceries. Our local Eastern European grocery and deli carries them, bu...
- Thu Nov 24, 2011 09:57
- Forum: Hyde Park
- Topic: Giving Thanks
- Replies: 5
- Views: 3292
Giving Thanks
4 years ago, today, the parents of a 22-yr old motorcycle accident victim agreed to give the gift of life to as many people as possible, in honor of their son's life. 4 years ago, today, I received one of his kidneys, and began Life v2.0. This year, the anniversary of my transplant falls on Thanksgi...
- Wed Nov 23, 2011 00:36
- Forum: Technology basis
- Topic: Effects Of Added Alcohol In Sausage
- Replies: 35
- Views: 29510