Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. myownidaho

    Bradley pucks for cold smoking

    Howdy, lazy smokers! I’ve got a bunch of leftover Bradley pucks from my last smoker, so I’ve been playing with them. I just cold smoked some bacon. I used one puck on double foil and smoked for three hours at 90, with the cold smoking plated in place. After an overnight rest, I did that one...
  2. myownidaho

    Turkey thighs

    Thank you, sir. I appreciate it.
  3. myownidaho

    Turkey thighs

    Thanks, Chile! It’s not been easy but we’ve established a routine, of sorts. My 57yo wife was diagnosed with early onset Alzheimer’s last spring, but the first symptoms started over five years ago. It’s an evil disease.
  4. myownidaho

    Turkey thighs

    Howdy, kids! Just wanted to pop in and let you know I’m still alive and kicking. I haven’t been smoking much over the winter and I’m pretty hyper focused on a family medical issue that will be holding my attention for the next few years. C’est la vie. I decided to smoke a pair of turkey thighs...
  5. myownidaho

    Made it back

    Welcome back! Ageing pretty much sucks but there is still plenty of joy to be had in life. :)
  6. myownidaho

    BLTs

    Local bread, home made bacon. We had a heat spell that stalled everything. Tomatoes are huge but are just now getting ripe.
  7. myownidaho

    BLTs

    That bad boy weighed in at 1lb, 14oz. I have a number of tomatoes this year in that range.
  8. myownidaho

    BLTs

    Needed moar bacon.
  9. myownidaho

    Grouse and Pheasant ideas.

    I like to turn pheasant into pheasant pot pie. Grouse I tend to breast out, season, flour, pan fry in butter and top with a pan sauce.
  10. myownidaho

    Went down the SMF rabbit hole.

    Yep. Coulotte steaks. Cut that bad boy across the grain into 1-1 1/2” steaks and sear over high heat. One of my favorite cuts.
  11. myownidaho

    Went down the SMF rabbit hole.

    If I’m not mistaken, isn’t that the roast that Coulotte steaks come from? If so, you’re going to enjoy that one.
  12. myownidaho

    Punked Porchetta and PBBEs

    Well, I’m totally ripping this off, so I guess that’s good.:D
  13. myownidaho

    Umai Bresaola, three kinds!!

    Nice. I have a pancetta ageing right now but I think another bresaola is due after that.
  14. myownidaho

    Punked Porchetta and PBBEs

    I should have known by the picture on the carousel that this was your thread...
  15. myownidaho

    New guy from Italy

    Welcome! I’ve done a couple of trips to the Piedmont and thoroughly enjoyed my time in your country.
  16. myownidaho

    Question on Smoking Whole Head of Garlic

    I roast garlic at 350 for 20 minutes. Adjust accordingly and you should be able to get some smoke on it before it softens up.
  17. myownidaho

    To inject or not to inject that is the question

    I’ve done it both ways. I don’t bother anymore. I do rub the night before and let it sit in the fridge.
  18. myownidaho

    A Big Ol' Pile O' Bacon

    Looks great! I sliced and packaged a half belly today. Love homemade bacon.
  19. myownidaho

    Freezing pulled pork

    What others have said. Freeze and vacuum seal. I don’t separate out any liquid, but the bark does soften up.
  20. myownidaho

    The Best Hangover Cure!

    Lol! These days, that’s a recipe for writing off the rest of the day to misery and pain. And I am very far from a teetotaler. 30 years ago? This is the start of an epic day of booze and food. I think the bodies tolerance that decreases with time is a self defense mechanism.
Top Bottom
Back
Clicky