Search results

Does anyone make German Kasseler? I had some at an Oktoberfest an really enjoyed it. What I had was brined, smoked, then grilled and served with an onion gravy. From what I have read, it looks very similar to Canadian Bacon. My plan is to use a whole loin, brine it, then cold smoke it. I am...

I found a few threads about this here on the forum but this is my first time making it. I have a couple of skin on picnic shoulders. My plan is to score the skin in a diamond pattern, rub with alaea salt, smoke at 225-250 unti it reaches 165, wrap in banana leaves and foil, then back on the wsm...

I am thinking of rolling up some bacon like pancetta for use in eggs benedict. Should I roll it after smoking or before smoking?

Since I'm a yank both bbq hash and brunswick are kind of foreign to me. With no point of reference I made some brunswick stew using a recipe that I found here and it turned out awesome. So I have turned my attention to bbq hash. Most of the recipes that I have found for bbq hash have mostly...

I picked up a food saver off of craigslist a while back and I was wondering, does anyone vac pack their bacon while curing?

Has anyone ever tried this? I think I'll give it a go with my next butt. Award Winning Competition Barbecue Pork Butt Recipe Recipe courtesy Adam Perry Lang from Daisy May's Prep Time: 45 min Inactive Prep Time: 30 min Cook Time: 6 hr 0 min Ingredients 1 (8-pound) pork butt 4 cups wood...

I have been making the Ruhlman bacon recipe for a while now and looking for others to try. I completely forgot about this one. Anyone ever try it? How does it compare to Ruhlman's? I guess since the belly is submerged in a brine it only needs to cure for 3 days instead of 7? No pink salt...

Does anyone have a recipe for making homemade pepper shooters (cherry peppers stuffed with provolone and proscuitto)? I have read many recipes all with different procedures. Do I blanch the peppers first? Pickle the peppers first? Should I add some garlic and herbs to the olive oil to add...

I have a ham glaze recipe that I want to try this upcoming weekend and one of the ingredients is pepper jelly. I have been to 3 super markets and none of them carry it. I know it will have a different flavor profile but I was thinking of using apricot preserves mixed with some chipotle powder...

I was at the Asian Market where I buy my pork bellies and I saw what they called pork belly ribs. It looked like they simply cut all the way down to the rib leaving as much meat and fat attached to the skin as possible. Any ever make bacon from this cut? It would make for a nice wide picece...

I have roasted garlic many times but never charred it. I was looking through some recipes and one called for garlic cloves peeled and roasted over an over flame. I figure I'll toss the cloves in some olive oil and into a grill basket. Will there be that much difference between this method and...

Does anyone have an authentic borscht recipe? I would like to make some for my Ukrainian friend's birthday.

How much fish do I need? There will be two other meats and three side dishes. I have cooked fish before but never for this many people. What percent yield can I expect? I plan on grilling the fish and I figure on 4oz of cooked fish per person. I have read that I can expect somewhere from...

I am going give making homemade tortillas a shot. The basic recipe I have is adding water to masa harina. I starting thinking about how Cooks Illustrated added vodka to pie dough and was wondering how it would work if I did the same with the tortilla recipe, or even better tequila. Has anyone...

I have a whole mess of 1/2" thick pork chops that I am going to smoke up. I have never smoked anything this thin before. I was thinking of brining for an hour, dusting with some salt free rub, and smoking at 225-250 for an hour. I know these would be better suited for grilling but I want to...

I have a small catering event coming up (50 people) and they have requested a red white and bleu slaw that had at a restaurant somewhere in upstate New York. From what they told me it was vinegar based with red and white cabbage and bleu cheese. I found a recipe via google and I wasn't...

I've got some bacon curing in the fridge now for smoking on Sunday. I would like to leave it in the cure until Sunday and dry it with a fan before smoking. I usually dry it in the fridge for a day before smoking but I have been pressed for time and only got it into the cure on Monday. I know...

I plucked a Smokey Joe Silver from the trash. When I got it home I saw that the three bolts where the legs attach to the bottom are rusted and about to break. Should I bother trying to fix it or just put it back where I found it? Everything else is ok.

I am going to be grilling a whole beef tenderloin and was looking for some recipes/techniques/ideas. I was thinking of marinading and dry rubbing or dry rubbing and wrapping in bacon or some combination of the three. Any one have a go to recipe for tenderloin?

I was watching "The Best Thing I Ever Ate" last night and one of the dishes featured was pork belly confit. They said it was cured for 4 hours and then braised in olive oil for 10 hours. Anyone ever make this before? Would it be worth the effort or should I just save my pork bellies for bacon?