Search results

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Tried to...

So with the discussions of confit and a Whole Chicken sitting in the fridge this weekend I was off on a task. The chicken got butchered into Breasts, Legs and then stock made. With the legs they were cured in a simple cure of #1, salt, sugar, and Herbs de Provence. Once cured I cooked in the...

Since we're doing LOLCat... I knowz a place you can stick that thing to get the temperaturz

Rinse it off, pat it dry. Then take a small sample and fry it up to taste for salt only. If too salty soak for 30 minutes in clear water and repeat.

In order to use the brine with Tenderquick you'd have to modify the amounts of ingredients. Tenderquick is a much lower % of Nitrite (0.6%) i believe vs. the 6% from pink salt. Given that the rest of Tenderquick is salt and some sugar 10X the amount of Tenderquick to Pink salt and reduce the...

I've had more success finding Pink Salt here in the Dallas area than Tenderquick! Although I've found both at several stores in the area. If you cannot find the tenderquick but can find the Curing Salt #1 here is a brine recipe that I've used for some tasty pastrami: PASTRAMI RECIPE adapted...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Celery juice is easiest and most effective to use in a brine injection. Amounts used vary, depending on a few factors. To use along with a...

You can check here. Without doing the research, based on the high acidity from the Tomatoes and Vinegar I'd suspect you could get by with just using the boiling water procedure and not have to use a pressure cooker. http://www.uga.edu/nchfp/publi...blications_usda.html

Jay, For the Primo you could go with one of the Bernzomatic torches available from Home Depot or Lowes. I use it with the Egg all the time. Light, quick and no hassle with connecting etc. Keep it in the garage next to the charcoal. The is the model I have, but if you go to the home page they...

I'd guess packer with very little point meat, i.e. mostly flat. Basing this on the last picture. The strip of fat at the top is what I suspect separates the point from the flat. Won't fully know until you open it up! As for size and wanting small briskets, get a FoodSaver (or other vacuum...

I believe most 55 Gallon drums are approximately 22.5" in diameter, so you'd need something else for the big WSM.

I did BRITU as a recipe for my first Rib Cook too. About the only thing I'll use from the recipe now is the honey in a sauce, using anything from store bought to adding it to #5 sauce. In the end I prefer a "dry" rib with sauce added by the eater at the table.

Haven't used them but Northern Tool also sells some and has BTU ratings from 100,000 to 1,000,000!!!!!! LInk to Northern Tool Weed Torch Search

I've got a "Chest Freezer" in the garage that I was going to convert to a curing cabinet once the Venison is gone.

Totally unrelated to the Bone Daddy's House of smoke chain which is what I thought you were making a reference to when I first opened the link. My bad!

I've gotten in the habit of tasting the seasonings that I'm putting on to understand the amount of salt they contain.

Smoking a brisket now for my neighbor's family and their Christmas dinner. After talking with him I'll vacuum pack the sliced flat in 2 or 3 bags. He'll then reheat in a simmering pot of water and put out what needs to be out. For the point I'll make the Chili Colorado that Kevin posted and...

There is 1 store on Amazon that has a manual #20

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: I've read similiar descriptions of HH pork butt several times, not to mention nobody brags about the bark. </div></BLOCKQUOTE> The...

I did a 350 HH butt this weekend based on the method discussed on the Pickled Pig method (Cook high heat until color you want and foil until tender). The result I thought was a more "shrunk" butt than when I do low and slow, but the internal fat didn't melt down as much. The HH one was easier...