Search found 112 matches

by vagreys
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 ...
by vagreys
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...
by vagreys
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

I just learned that my friends reduced the wine by about 66%, and used that as 1 part wine reduction to 2.5 parts beef broth to make up the total liquid.
by vagreys
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...
by vagreys
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...
by vagreys
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...
by vagreys
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...
by vagreys
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...
by vagreys
Tue Dec 20, 2011 07:07
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 190424

Paulski wrote:I get my casings from www.jordancasing.com
I think this one got overlooked, building the list.
by vagreys
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...
by vagreys
Tue Dec 13, 2011 17:33
Forum: Hyde Park
Topic: I'm back.
Replies: 2
Views: 2655

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...
by vagreys
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...
by vagreys
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...
by vagreys
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...
by vagreys
Wed Nov 23, 2011 00:36
Forum: Technology basis
Topic: Effects Of Added Alcohol In Sausage
Replies: 35
Views: 29510

CharcuterieGuy wrote:I reduce wine to get rid of some of the alcohol and concentrate the flavor before adding it to my sausage.
Is that just to eliminate the alcohol and make the flavors more intense, or does the application of heat to the wine alter and improve the flavors, in your view?