Search results

YUMMMMY!!! Good stuff Kevin! Next time I think I will go all lamb in the recipe for sure. I also made a chicken gyro. There is a place near where I work that has them, I've never eaten one, but people rave over them. Looks like I'll have to get one. I cut down the herbage in the recipe...

Thanks, The greek yogurt is really interesting tasting, but I'm not sure if I would eat it in any way other than tzatziki. I'll do my best to not put it to waste, but if all else fails in the freezer it will go. I searched for Ray's recipe, but it is hyphenated so I did not search for that...

HEY!!! what happened to the tzatziki recipe??? I'll just have to start straining my yogurt and hope it is here when I want to make it tomorrow. Also I bought some greek yogurt and I bought too much... will a second container freeze ok? Thanks, Josh

Well Bud you're just a couple weeks off on this discussion. Chuck Vs. Brisket Enjoy

Kevin, Did you just use lump, briqs, for this cook or some sort of wood? Thanks, Josh

Excellent! Yeah, it is indeed McCorkmicks and it has all its recommendation of use for Italian style dishes. Looks like I'm set to make gyros later this week. Did you buy your tzatziki? I found some easy enough looking recipes on the web, but I'd be fine with buying it if I could find it.

So if I'm following correctly... The oregeno that I have from the grocery store is the right stuff? I'm pretty sure it is not mexican oregeno, but I could be wrong... just says oregeno. I think it is McCormicks. Thanks, Josh

All these measurements are teaspoons except the salt which is a tablespoon correct? There is no measurement direction (tsp,t, etc) on the marjoram, but I'd guess it was a teaspoon from the other directions. Thanks, Josh

Just out of curiosity.... what nationality is regular old oregeno? Penzey's doesn't carry any labeled greek so I'm currently at a loss, but you never know, I might find some. Thanks, Josh

Greek Oregeno?????? I have everything to make this recipe, but Greek Oregeno. Are there any substitutes? Thanks, Josh

Richard, If you cooked the bacon to 150 in the smoker then it should be fine to eat like you described. How long did you cure this for? The vinegar didn't break down the meat too much did it? Thanks for the recipe.. I look forward to the next one.

Count me in on the Loin/Baby back Rib preferance. I go for a 3-2-1 sort of method. Not those exact times, but same idea. I'd like to tinker more with my ribs, but they are a tad bit expensive to play around with. Josh

I did one thick pastrami that was aroudn 7 pounds and even with curing it extra time in the fridge did not cure all the way. Like anything you cure you will need to cure something thicker longer. On the same note, even if the cure doesn't get to the thickest parts it is not all lost. It...

Hey, Nice photos... Why didn't I think of using a rib rack for bacon slabs????????? Good stuff Josh

Richard, Do me a favor.... fry up that other bacon and report back with recipes if it is good! That garlic bacon sure is some GREAT stuff. BLT's went to a whole new level with that stuff. Report back ASAP! Josh

Bob, That is how some people make their pastrami (just add coriander, pepper, and smoke).. I am not one of those people, but some people do it. Not what straight up corned beef would taste like, but I'm sure it would be good. Josh

Dave, I bought mine from Cabela's. Chunks from Cabela's Price was reasonalbe, and the shipping price was the best that I found anywhere on the web. If i recall correctly you can get several bags in before the shipping charge goes up. My chunks have been keeping me going since I bought...

I've always been under the impression that baby backs and loins are the same ribs. I'm guessing those just came from a bigger pig. I could be wrong, but that is my understanding to date.

Joe, I'm not entirely sure, I'm betting that those are pretty tasty, but different than anything that you would end up smoking at home. I've smoked a pork chop or two at home and they have been excellent. The biggest difference being that the ones at the store are pink through out and the...

Tell me more about the pam technique... do you scrunch them up, spray em down, and then put the chimney over the towels? Do tell. Thanks, Josh