Recent content by Dean Torges

Searching through the archives for pics of a freezer/smokehouse conversion I posted long ago and uncovered this thread instead. I've since been digitalized myself, agree with those who prefer headaches and root canals, and now believe that if an idea can't be converted to text message size, it's...

I trim off some of the coarser tendons near the hock end, but it's a bother with netting and just as easily done on the dinner plate. Another thing. YOu do want to rinse it thoroughly and blot it well. If you can crisp up some of the outside, which is difficult, maybe impossible to do with...

Hi, Kevin. Yes, the lamb was superb. The variations I play on the original process are possible with the modified ring and the controlled heat it provides. I stuff the lamb inside with an oregano/butter/evo/garlic/salt/lemon zest sorta paste and don't do any basting. The lamb becomes...

Since I'm accessing it again, tiime that this recipe came back up for reconsideration. It's wonderful, and tomorrow we're having two legs done this style. Plus I also have a baby lamb (local) butchered out at 18 lbs, including the head, liver, lungs and heart, for fricasseeing with tempered egg...

Bacon? It can smoke 5 squared sides at a time. Maybe more if I tried. Have two squares ready to go in by midweek.

There's lots of redneck in me, as you can see by this cold smoker: http: freezer chest upgrade

Nothing new under the sun, I reckon. Arrived at the process after I'd left ribs too long in the fridge and rub wouldn't stick. Pam sticks good to ribs with a pellicle, and rub sticks good to Pam, all through the cook. Wood flavor is definitely more intense. Some will not like that. Good idea...

After removing membrane, rinsing and patting dry, I place ribs in the fridge long enough to form a pellicle. Then spray with butter-flavored Pam and sprinkle on rub prior to cook. Virtue is that rub adheres to ribs uniformly and as thick as you want it. Salt quite noticeably does not leach out...

Seems that food recipes derive from something like a huge morel underground root system, one that extends around the world. Diverse delectable morsels pop up here and there, but they're all related through the roots.

Neglected to mention that I posted the green tomato url because DWolf said kimchee includes garlic in its recipe. As you can see from the photo, I used garlic too, several cloves per pint.

Hmmm. I always have lids that dome. Doesn't hurt the product, and sometimes I scoop off a discolored top layer of kraut. Maybe will use the FoodSave next year to seal jars tighter. I mentioned Betty's son (who is in his forties) drinking the pickling brine as a suggestion that hers wasn't too...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y: Dean, do you rinse the kraut before eating it? </div></BLOCKQUOTE> No, I don't, Rita. It's always a tough call on the proportion of chile's to...

Reconsidered. I'm pretty sure I kept the temp between 375 and 400. Same way I do chickens.

Bone a haunch. Yearling is best (that's a 1 1/2 year old doe, not a 6 month old fawn). Work it over with a Jaccard. Roll it into a roast of uniform thickness and tie it up with cotton string. With a barding needle, lace the roast liberally with pork fat cap (off the loin--from your local...

Pleased that it worked for you, Rita. Opening my first jar from most recent batch today. Having pork butt bbq with a dozen friends over. It might not be hot enough, but you can always add heat from a bottle. Flavor should be fine. Large mix of anchos, jalapenos and hot wax. Pretty colors mixed...