Recent content by Arwin

I don't know, didn't measure it.

Normally I use to cook beef tongue in salt water but when I found a recipe for smoked tongue I decided to give it a try... Took a beef tongue Made a brine And let it swim for eight days After eight days, I took it out of the brine and let it dry Smoked it with some oak, low temp for a...

Today we had chicken:

I wanted to try something different than the pulled pork sandwich, so here it is: pulled pork bak pao. For those who don't know what bak pao is : i't's a kind of steamed filled bun. Started to make some bread dough and while this was rising, I mixed some pulled pork with sweet baby ray's bbq...

Thank You! I built a wooden platform and attached it on a bicycle rack That i just happened to have in my garage. Our hitches are a little different from the ones You have, so the racks are also different. Lights are required and even more important the licence plate. I think als long als the...

I use a bicycle rack to transport my smoker.

A week ago, we had our annual winter-meating; I decided to make some rocky mountain oysters. Here are some pictures: The raw material. Peeled. Looks a bit better... Cut in slices. Let them swim in a can of beer. Added some salt, pepper and panko. Fried them in oil. I've made...

Lol, I did indeed. I'm afraid when I would perform those missing steps with our chickens this entry would start with picture #8 as starting point and continue with that particular person going through the grinder instead of two chickenbreasts ;)

Chickenburger. At this last day of the throwdown, i finnaly got the time to make my contribution. Start with this : Then take a grinder... Add some salt and pepper Some bacon Make burgers And this is the result: Cheers!

Made some slices yesterday: And some pieces: And also some bigger pieces to make some sauerkraut: While the saurkraut was cooking together with potatoes, I fried the small pieces and mixed them together with the rendered fat through the saurkraut. I don't know if you eat sauerkraut made...

I think with a cold smoke, the taste will be stronger; 18 hours vs 5 (?) hours of smoke exposure. Well here it is ( and thank you, i start to like this ugly little fellow more and more...) I'll slice and taste it later this afternoon, so "I'll be back"...

Last week I bought a nice piece of porkbelly and that's being transformed into bacon. Divided it in 2 pieces and added a mixture of curingsalt and sugar to one piece and added some cracked black pepper for the other piece. Let it sit in the fridge and now it's time to add some cold smoke...

Looks very good! I'll ask my butcher if he can cut a tri tip for me too. Unfortunately it's not one of our "standard cuts" overhere.

Awesome, those pics alone can be a reason to take the next flight and bring you a visit :) One question however: what's the difference between porterhouse and t-bone?

Those wings look fantastic