Recent content by nchapelheel

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  1. nchapelheel

    Adding Extra Smoke to Pellet Smokers

    I have always put the tube horizontally. Never had a problem. I put it on the opposite end from the smoke stack in my Green Mountain pellet grill. Enough air leaks through the lid edges to keep the tube lit.
  2. nchapelheel

    Neese hot sausage

    We can still get the Neeses sausage here but we have found Bass Farms sausage to be a better alternative. It is a "hotter" sausage too.
  3. nchapelheel

    Prime Eye of Round

    I alternate between Bear's dried beef and making a low fat pastrami. It magically disappears over a few weeks. A reuben sammi is the best.
  4. nchapelheel

    Brunswick stew

    My wife has a brunswick stew recipe that she got from her grandmother. In addition to the chicken, pork, and beef, it also has rabbit and squirrel in it. Since we live in a small city, we don't put rabbit and squirrel meat in the stew! I don't think we would do that anyway. When she is busy...
  5. nchapelheel

    Resting Smoked Cheese

    I buy 8 ounce blocks of New York sharp at Aldi's stores. I tried smoking mozzarela, but that didn't work well. Gouda smokes very nicely and keeps in the refrigerator for years if vacuum packed.
  6. nchapelheel

    Resting Smoked Cheese

    I hope this helps. After smoking the cheese, I will dry the cheese IF it has moisture on it or if the temp got to high and oil has started to seep out. Otherwise I put a piece of parchment paper between the blocks and vacuum pack it the next day. I buy 8 ounce blocks, cut them in half, and then...
  7. nchapelheel

    Incredible cheese

    I bought some cheese yesterday at Aldi. Jalapeno Havarti cheese. The cost is $3 for a half pound. It is incredibly good and perfect for smoking before making ABT's. I plan to go back in the next few days and buy several pounds to cold smoke. The flavor is really good as is the heat level. Too...
  8. nchapelheel

    Bear’s Kitchen Replacement (from our Old House)

    That looks very nice. Removing the wall created a much more friendly space and more light. Always loved natural red Oak.
  9. nchapelheel

    Which Pellet Smoker Do You Own? (poll)

    GMG Daniel Boone.
  10. nchapelheel

    Smoked Pepper Crusted Beef Tenderloin: Best Meal Ever!! (Long & Lotsa Pics)

    All that looks BETTER than restaurant quality. Well done. nChapelHeel
  11. nchapelheel

    How Do You Know When You’re Getting Old?

    Back in early 2021, I felt 25. Medical problems have me feeling my age....68. But I will never quit smoking food. xbubblehead...you are correct about the TV commercials.
  12. nchapelheel

    Supply Disruptions...Hogs

    Whole pork loin was 1.99 per pound at Wegmans in Chapel Hill, NC. I bought one and it is in cure to make Canadian bacon.
  13. nchapelheel

    Today's Lesson, the Blues!

    We love the blues. Our favorite thing to do is go on the blues cruise every few years. Nothing but blues 18 hours a day from famous blues musicians for a week. I overheard one guy say "this is the most fun you can have with your clothes on". To quote BB, "when love comes to town, I'm gonna take...
  14. nchapelheel

    Am I the only one...

    Another thing to remember is that the Smithfield brand is owned by the Chinese. That super large plant in Tarheel North Carolina produces pork products with other names on it too.
  15. nchapelheel

    Eye of Round vs Brisket

    I make pastrami from the eye round instead of the brisket. The eye round has little fat. Lots less than the brisket. I cure it in a brine which makes it corned beef, and then dry it and rub with coriander, black pepper, and mustard seed. Into the smoker until it reaches about 130. Cool in the...
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