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  1. J

    Flavors for Bacon

    Jim, Odd you should ask I just smoked about 20 pounds of belly and 6 pounds of jowel..... I took them all to around 150. I really need to put up a picture of the great pork belly that I got off my pig that I bought from a farmer.... 3 inches thick at the thickest! I talk a bit about it my...
  2. J

    Tips for buying a whole hog?

    I got my hog and lets just say that I'm in "Hog Heaven". This berkshire meat is beautiful! It is a nice dark color and has a great amount of delicious fat. I grilled some pork chop by direct sear for a couple mintues each side and then indirect for 15 minutes or so. I was worried when I...
  3. J

    Smoke wood for pastrami?

    Jim, I'm smoking a pastrami tomorrow night and I always used a 2-3 medium chunks of hickory and have been very pleased. I'm sure apple would be good too, but there is enough good flavor of the spices and cure that the bolder taste of hickory does well. Josh
  4. J

    Peameal Bacon Preparation

    I laughed... I cried... I laughed again. I'm with you on the spell checker... i'm a horrid speller and type faster than I think so it can be scary.
  5. J

    Uncooked Cured Ham, LowNSlow or High Temp?

    I've only done a very simple cure, but it sure was good. I'd would however be open to suggestions to take it from good to phenominal Here is it is all its glory. Simple Ham Cure: 1 gallon water 1/2 cup (350 grams) kosher salt 2 packed cups (360 grams) grams dark brown sugar 1 and 1/2...
  6. J

    Sweeter Ham Glaze

    I'm looking for a sweeter ham glaze. I was not a fan of the last glaze I did that used Dijon Mustard. I don't mind an exotic taste since this ham is for me. It will be a basic brown sugar cured ham and I'm hoping to find a sweet glaze to add and compliment the meat. Thanks, Josh
  7. J

    Uncooked Cured Ham, LowNSlow or High Temp?

    I don't have a choice on the skin due to the way the butcher does his cutting. I do believe that he left a good amount of fat on it though. I must admit I just threw the fresh meat in the fridge becuase I didn't have time to get to it last night. Any tips or a specific recipe on a tasty...
  8. J

    Uncooked Cured Ham, LowNSlow or High Temp?

    I just got my pretty little berkshire pig and I have to not so little hams to cure and cook. I have cooked one ham at 250 degrees and it was good. This ham will not have the skin on it. The last time I cooked a ham I did part of it scored and part of it skinless. The skinless part tasted...
  9. J

    Anthony Bourdain on Barbecue

    This is an example of a good article made great by referance to my main man... Homer J Simpson. Truly what a magical and mystical beast.
  10. J

    Fire Starter Hot Sauce - Habanero and Peach, 1st Place, Ok State Fair

    We made a batch of this this weekend. It was very tasty and hot. I'm not sure what I'm going to use it for.. any suggestions? It came out with a much different taste than I anticipated by reading the ingredient list. If you like hot stuff this could be for you. Josh
  11. J

    Fire Starter Hot Sauce - Habanero and Peach, 1st Place, Ok State Fair

    I'm going to guess that this is quiet hot..... Sounds good to me!
  12. J

    The Bacon Project

    I can saw that Jamie is correct. If you search out bacon on this site you will find a few discussions that I have learned a lot from that book and it has really inspired me to be more creative in my cooking/curing of meat.
  13. J

    Non-Smoking Bacon Question?

    You will still get a "cured taste" meaning it would be that hammy pork taste. All you would be missing is the extra smoke layer of flavor. It won't be bad, but it won't be as good as it could be. I'm guessing since the meat is cured you could take your meat out of the cure and keep it in a...
  14. J

    Home-Cured Hams and Sausage?

    Most of the mold I had was white and not fuzzy, guessing the good stuff, but I did get one small spot of some of the fuzzies. Bacon and Pancetta..... the hardest part is finding fresh pork bellies. The second hardest part of making it would be getting the pink salt which isn't hard becuase...
  15. J

    Guacamole

    Kevin, You just published my highly secret recipe!!!!!!!! ok not so secret, but very good. The local grocery store had their recipe next to the avacados one summer. We've used it several times. I've gone back and forth between lime and lemon. I like both! The only diffance was the store...
  16. J

    Home-Cured Hams and Sausage?

    I actually just cured and hung my own pancetta, but I have yet to eat it...... I was a little concerned by the mold growing on the outside, but I remember hearing about the different molds that add different flavors to country hams. I wiped off the mold and put it in the fridge.... very little...
  17. J

    Korean... Bulgogi and Kalbi

    Simply put.... excellent. Marinaded them in soy sauce, ginger, garlic, sesame oil, chili paste, and kiwi and then grilled. Very good and my wife who didn't know what was in the marinade could taste the kiwi flavor print. I was impressed when she asked what made this kinda sweet. Thanks for...
  18. J

    Korean... Bulgogi and Kalbi

    I picked up some kabli tonight. They actually had a few different cuts of kalbi... not sure which is best I didnt' have time to inspect the differance or even the price. I just grabbed what was handy and ran. I'm looking forward to this because it seems a lot of people really like this stuff.
  19. J

    Korean... Bulgogi and Kalbi

    I have found some recipes for what I think is Bulgogi on this site, but what I'm wondering more than an exact recipe for both is how the cooking of each differs (although an exact recipe for both sounds good). I found an Asian market that has both kalbi and bulgogi sliced and ready to go...
  20. J

    Smokin' Tomatoes

    Ryan, Keep us posted on your results... I've been looking into doing this with some of my extra tomatoes once they ripen. Josh

 

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