Recent content by seajams

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  1. seajams

    Knife mfg confusion.

    I am a Wusthof person from way back, I have owned some for over 30 years.  They are more of a commercial grade than the other brand.  However there are multiple versions of Wusthof.  When I bought my first ones, there was only one line!  While they are expensive, you get what you pay for and in...
  2. seajams

    Deep Fryed Turkey

    Fried turkey is the best turkey I or anyone that has tasted it has ever had. Anyone who burns their house down would have done it some other way at some point in time. Frying turkeys done right is very safe. Done wrong is very dangerous. Which group are you in? I brine and inject.
  3. seajams

    Do you remove the membrane from ribs?

    I always do and I use a catfish skinner to peel it back. Works great!
  4. seajams

    How did you come up with your screen name?

    SEAJAMS is short for "Stigler Edification Association Jamboree And Midnight Smoker" a BBQ party we started back in the late 70's. Can't get the whole name to fit anywhere, so had to shorten it.
  5. seajams

    Real Dino Bones with plenty of Q

    I have been smoking for almost 30 years, but never did beef ribs until last year. The wife loves them as do I. We never find them that big up here. Gotta talk to my butcher! Great job!
  6. seajams

    Had to make it official

    Welcome Nate! Great place to find new ways to do things and share some of the things you have done.
  7. seajams

    Hello from NC

    Welcome 4023, this is the place you can learn a lot and share as well.
  8. seajams

    Product Review; ProQ Cold Smoke Generator

    My first attempt at smoking cheese failed for a couple of reasons, I placed some store bought cheddar and swiss on the grate over the smoke source. It was also a warmer spring day and the store bought cheese started to melt. However, the gouda, cheddar and cabre vino my wife made held up fine...
  9. seajams

    Recomended Smoker

    Welcome Lee and as others have stated, it really depends on what you are wanting to cook, how many you are cooking for and how much time you have to get the best results. The bottom line on smoking meat is "its done when its done, not when it reaches temp". Fortunatly my wife understands...
  10. seajams

    24lbs of Pork Butt for my Masonic brothers

    Looks like a good lodge meeting and degree work to me. Do you often do smoked meat for your degree work?
  11. seajams

    Rookie from Chicago

    Welcome Coco, I too am from the Chicagoland area, out in the SW burbs. I have been smoking meat over 30 years, but still find great info here and I just started making my own sausage so I stopped by here for that info and have found a ton more. Enjoy and looking forward to hearing from you.
  12. seajams

    Smokers, Whats your age and how long have you been smoking???

    50 year old and been smokin' for over 30 years. Was around it since I was 6.
  13. seajams

    Product Review; ProQ Cold Smoke Generator

    They are back in stock at http://www.macsbbq.co.uk/ I just ordered mine and will post when I get it and how I like it.
  14. seajams

    Hi from Guthrie, OK

    Welcome from former Okie, now Chicagoland.
  15. seajams

    Cotto Salami

    Mossy, That looks fantastic. I am new to the sausage making thing, but loving what I am learning.
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