Recent content by bshep714

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  1. bshep714

    Pork Tenderloin

    Just make sure you HOIST while cooking! ;)
  2. bshep714

    Smoken Frozen meat???

    Alder is a good wood for birds and fish. I have also been using grape vine on birds lately.
  3. bshep714

    Foie Gras ABTs anyone?

    I would have but they looked like all the others basically.
  4. bshep714

    Foie Gras ABTs anyone?

    OK, no need to turn this into class warfare/ city vs country discussion. I said you gotta like foie gras to appreciate. This was not an invite for people to trash something the've never tried. Good country folk would never think of throwing away duck, duck liver or duck fat and would make the...
  5. bshep714

    Foie Gras ABTs anyone?

    OK, you gotta like foie gras in the first place to appreciate this, but I ran out of filling for my ABTs and did the last two with mousse de foie gras. OMG those two were out of this world! Doin my part to bring turds uptown .
  6. bshep714

    No cream cheese/?

    Imma tryin Dill Havarti with prosiutto or capicolla next time.
  7. bshep714

    My First ABTs

    Wellll, there ain't none left, that's fer sure. Me and the boy scarffed them down before the strip steaks. The wife will not try em though. They have mini sweet bell peppers in the store that I'll do for her next time. BTW, next time every hole will be filled.
  8. bshep714

    My First ABTs

    Cooked breakfast sausage, sauteed shallots, scallion, ceam cheese, shredded chedder cheese and a liberal dosing of Tony Cachere's
  9. bshep714

    My First ABTs

    My first attempt at ABTs. Success! \\
  10. bshep714

    I need an adjustable regulator.

    Grainger item number? Also the instructions on my PerfectFlame smoker said to only open the valve on my tank 1.5 turns. Any thoughts on this? I haven't really had a problem though.
  11. bshep714

    Hello From Ohio!

    Where in Oh10? I'm originally from Warren but moved to Florida 22 years ago.
  12. bshep714

    Perfect Flame LP Smoker

    Does it weigh 1/2 lb (tin) or 10 lbs (cast)? To save propane once I wrap I finish in the oven. Use a combo of chunks and chips all dry for most smoke. I have the cast box and usually leave the lid off. BTW Jax warned me of the inaccurate T-meter and it'd true. Get a good multi-probe digital...
  13. bshep714

    Jeff's Naked Rub questions

    Ingredient #2 : Smoked or regular?
  14. bshep714

    Home Brewing

    I've been brewing for about six years. I started out with a Mr Beer, then graduated to all grain. I mostley do Czech, German and Early American style Lagers but also like to do some Ales. I do have a lagering fridge for proper temps.
  15. bshep714

    FINISHING SAUCE (for Pulled Pork)

    This sauce is really good. I added some dried pasilla pepper chopped up with seeds and just a touch more brown sugar. Excellent!
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