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  1. shyzabrau

    Opinions on Fish and Meat in the same box

    I like your mod. I may have to do something similar so I can get true cold smoking and still use the Bradley biscuit burner if I ever get it to feed correctly...
  2. shyzabrau

    Operation: Maiden Sausage

    Best of luck! I'll be traveling for business the next several weeks and won't get to make sausage for entirely too long!
  3. shyzabrau

    Dry brining?

    I dry brine steaks and roasts most of the time. 
  4. shyzabrau

    Truffle powder

    White or black truffle? What brand? Do you have a gram scale? I would start small - 1/4 gram per pound with HALF the meat. Mix. Make a taste patty. Adjust the truffle powder or meat accordingly. Please report your results - I'm very interested!
  5. shyzabrau

    Operation: Maiden Sausage

    Welcome to my second favorite hobby - sausages! I very rarely have clog situations and I've never pulled out the "bad" fat. (I use a much maligned KitchenAid grinder/stuffer.) I also don't freeze my meat as much as you (if at all) and almost never freeze the grinder parts. Makes me wonder what...
  6. shyzabrau

    First chuck burnt ends

    Thanks, BEV! Makes a lot of sense...
  7. shyzabrau

    First chuck burnt ends

    It's a freakin' CUBE! It doesn't matter which way the grain goes!
  8. shyzabrau

    First chuck burnt ends

    Let me try saying it in a different way - you can't do that. The closest you can come is 45 degrees off of the grain, which still pulls apart with the grain, but on a diagonal. Simple geometry. If you cut with the grain, then you immediately cut against the grain to make the cube. Every cube...
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  10. shyzabrau

    First chuck burnt ends

    I understand the benefit of cutting across the grain, and I generally slice steaks that way when I plate the dishes. But I don't get how it matters (or even how it would work) when you are cubing the meat versus slicing it. Cubing means you are making cuts that are perpendicular to each other...
  11. shyzabrau

    First chuck burnt ends

    Hmm. If you are cutting it into cubes, how does the grain factor in? One cut will be across the grain and one will be with the grain...
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  13. shyzabrau

    First attempt at duck prosciutto

    I like the saltiness, but a couple of my guests commented on it. I left it in the salt for two days instead of one like recommended in Charcuterie. 
  14. First chuck burnt ends

    First chuck burnt ends

  15. shyzabrau

    First chuck burnt ends

    I had some guests over yesterday to hang out by the pool, as we try to do once a weekend during the summer... We were planning to keep the food simple - just grill some burgers and dogs - but I didn't want to go without smoking something! The chuck roasts were on sale, so I picked up one to try...
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