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  1. javamaven1

    a poll, how rare do you like steak?

    Okay, I have to tell the story of the first dinner when my soon-to-be-husband and my father met: My dad still lived in Houston at the time, and we went out to visit for a few days. Dad decides to take us to The Taste of Texas, which is a pretty decent steakhouse (kind of expensive and...
  2. javamaven1

    Everyone Has a First Time: Brisket

    I go to Jim's Market in West Hills--it's a nice little neighborhood market with an old-fashioned butcher's counter. They're pricey, but it's West Hills (it's an expensive neighborhood), too. Still, I can get custom cuts of meat, which is a good thing, and hard to find sometimes in Southern...
  3. javamaven1

    Another New One from California

    That would be fun--we can all drag our smokers along and they'd smell us for miles.
  4. javamaven1

    Everyone Has a First Time: Brisket

    I think I'm trying out pulled pork this weekend, which reminds me, I need to call my butcher to order it today! I'm having a party for about 20-25 people on 8/11, and I'm doing brisket & pulled pork (with fixin's like homemade sauce, coleslaw, etc), so these are all my test runs before the...
  5. javamaven1

    SMF Push Pin Map

    Another Californian put her pin in the map!
  6. javamaven1

    First Fatty w/Pics!

    That looks fantastic!
  7. javamaven1

    a poll, how rare do you like steak?

    But bait with soy sauce and wasabi is so tasty!
  8. javamaven1

    Everyone Has a First Time: Brisket

    Two weeks ago, I had my chance to try out my new smoker and I went with a brisket. I had a 9-pound piece, which I rubbed down with a few cloves of garlic, and let it sit overnight, then applied my spice rub (salt, black pepper, brown sugar, paprika, chili powder, garlic powder, cumin, coriander...
  9. javamaven1

    a poll, how rare do you like steak?

    If I'm at a reputable place, or doing it myself at home (with meat from my butcher--not the supermarket/Costco) I'll order it "black & blue"--a very hot sear on the outside, but still so rare it's cool in the middle. If I'm not so sure, it'll be medium-rare. I'm also very fond of beef...
  10. javamaven1

    Another New One from California

    Wow, thanks for the nice welcome, everyone. My I put my brisket in at the crack of dawn, and it's been going... okay. I'm having issues with maintaining temperature, and it's really more because it's just a learning curve with me, trying to find how open/closed the vents need to be, etc...
  11. javamaven1

    New Ice Cream maker

    That sounds utterly delicious. Then again, I've had a Guinness Float (yes, vanilla ice cream with Guinness poured over it) and found it quite yummy. (My standard chocolate cake recipe calls for stout, too. Can you tell I have quite the love for the stuff?)
  12. javamaven1

    Another New One from California

    Thanks, Richoso :) We used to have Chuy's, which had pretty good tri-tip, but they closed about 2 years ago. There's a few others that aren't too bad, but they're not anything like what I've had out of state.
  13. javamaven1

    Another New One from California

    Hiya Everyone! Even though I'm a Cordon Bleu graduate, ex-caterer & pastry chef, I am completely new to the realm of smoking. Culinary school only had a very short course on Charcuterie and smoking, I never got any hands-on experience with it. Anyway, after 20 years of visiting my father in...
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