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Martin, you've probably posted it before, but what's your ratio for #1? I'm cool with 2.5% salt, but I can never find what my cure should be at. I see a bunch of ppm numbers but then I would have to do way more calculating. I've been cold smoking then pasteurizing with my sous vide set up I...

Thanks! and thanks for the bump ;)

Excellent! appears this time, my memory was the limiting factor as I searched "brisket bacon" It's always fun to go back and reread older posts

looks awesome. I would like to see what the cut looked like before curing. I'm pretty sure I had a post around here where I did some "brisket bacon." It's my wife's invention where she takes fatty, leftover slices of barbecued brisket point and cooks them until they are crispy.

I think the myoga is pretty seasonal, so I might have just stumbled on it. I asked around on a local facebook page and someone pass this link to me: http://yhst-27104608415819.stores.yahoo.net/zingiber-mioga.html

maybe like a cross between a jalepeno and a hatch. They had heat but didn't burn, you could easily much away at them

it takes too long to fill the trough with flash powder and then you have to light it and all

thanks everybody! light wasn't in my favor. I had a service guy working on our cooktop until 5:30 or so. By the time we got dinner going it was dark out.

I was looking to experiment with a tri tip and figured teriyaki might be an interesting twist. I marinaded the tri tip in the teriyaki sauce and then basted it with it during grilling. Along with the tri tip, I grilled some baby bok choi, king oyster mushrooms, and shish*to peppers. Sweet...

I have a 5 lb stuffer and find one continuous link will coil nicely on a 16" pizza screen, these can be stacked in an 18" wsm

It's hard to explain how many possibilities it opens up. Here's a link to an event I hosted where I introduced a bunch of people to sous vide through a presentation and a 6 course tasting menu: https://plus.google.com/photos/114347364584305025824/albums/5846266723658640225?authkey=CMDp78_V8eHLOg

The PS creative series is a real game changer. Considering it's not much more (or actually less than, with your ebay price) than the dumb SV Supreme, it's killer. I would probably have one if it had been around back when I put together my rig. I've been curious about how it preforms and it...

what did you cure them in? the grey is most likely from oxidization which resulted from exposure to air.

see if you can get two more on board

it's all done online. Team members can collaborate through google docs or what not. here's an example of my personal favorite battle: http://tvwbb.com/showthread.php?34003-Battle-Three-Tea!

It's been a while since we attempted a 3 team, 3 course, 1 secret ingredient Iron Chef match. Who's up for some fun? It's an excellent way to push your skills and shift the way you think about using your live fire equipment. I know that every match I've been a part of has been a really...

congrats Dwain!

awesome Gary. Chili looks perfect, and the photos are great. I'm itching to get the Iron Chef crew back together

I'm guessing the paper will not help you through the stall since the current hypothesis is that the stall is caused by evaporative cooling. Even if the paper stays dry, I'm still thinking it will be a poor conductor of heat, especially if you have multiple layers with pockets of air between them.

purdy recipe looks about right. I cant wait to get my chamber functional