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  1. slick4591

    Is there a Dr. in the (smoke)house?

    The EPA says: I'd think that the nut would also be included. http://www.allergynursing.com/questions3/burning.html
  2. slick4591

    Entertaining the Idea of Catering

    I don't think small or large has anything to do with it. Food safety comes first. I know plenty of inspectors that will take their time and help you and hopefully you will have one of those. In my state it's not possible to cater out of your home legally, so you may want to check your area to...
  3. slick4591

    Smoking brisket for first paid job

    I use a rub for the $1.75. I would never sell anything at Bob's price because the market here wouldn't pay it. But to make any money you have to already be cooking a load. I wouldn't crank up just for one.
  4. slick4591

    Smoking brisket for first paid job

    I charge $1.75 per lb. Fifty cents a lb. extra for slicing.
  5. slick4591

    For the Competitors...why do you do it?

    I did the show animal circuit for the kids for a few years and it was always frustrating to win a show one week and finish low the very next week with the same animal. The only difference being the judges with their personal likes and dislikes. So, no competitions for me until they clone the judges.
  6. slick4591

    Restaurant Depot Questions

    They have always charge me tax on items that are taxable. I'm not sure about other states, but here all equipment is taxed unless it changes the molecular structure of a product (ie ovens, microwaves etc.).
  7. slick4591

    New here, first post help

    Someone might think otherwise, but I don't think you can make bacon without the curing salts. It'll be just pork otherwise.
  8. slick4591

    Canadian bacon

    From Charcuterie: Canadian Bacon For a 4 Lbs. loin: 1 Gallon water 1 1/2 cups kosher salt 1 cup sugar 1 1/2 oz pink salt (42 grams) also called cure No. 1 1 large bunch fresh sage 1 bunch fresh thyme 2 garlic cloves, peeled and bruised Combine all ingredients except loin; simmer...
  9. slick4591

    Instant read thermometer

    I've had mixed results with a variety of Taylor thermometers. Bought a Thermapen a while back and have been very satisfied.
  10. slick4591

    Are these good knives??

    Henckels make a quality knife and I have some in my kitchen. The ones I have fit me and the use, but I have other brands that meet my needs better than some of the Henckels brand. Don't buy knives just because of the name. Make sure the knife balances you and the use.
  11. slick4591

    Christmas Eve Birds

    Even had a few to fry.
  12. slick4591

    Xmas day turkey with qView!

    Looks mighty good!
  13. slick4591

    Christmas Eve Birds

    12 pounders for a couple of customers. They start with my rub. Don't have a cooking time for these, but I they went into a 235F smoker using a 3 to 1 pecan/hickory mix. They were pulled at 175F in the thigh, then after resting they rose to the 180F mark.
  14. slick4591

    My first brisket smoke. QView

    Very nice!
  15. slick4591

    In the doghouse on Christmas eve

    Sorry for your bad luck. That sorta sounds like my wife and the riding mower. If she gets on it something bad is gonna happen.
  16. slick4591

    Santa brought me a stuffer!

    Funny, but the same one arrived at my house today, too. Only a meat mixer was tagging along. Now I can start my adventure.:D
  17. slick4591

    Am I Old School?

    Hasn't made much difference as far as I can tell. If it's 170F in the breast that pretty much tells me what I was wondering. Thanks!
  18. slick4591

    Central NY

    Hiya, from one newbie to another.
  19. slick4591

    Newbie from Dallas

    Glad to see another from this area. Welcome!
  20. slick4591

    Am I Old School?

    Is that whole bird or just a bone-in piece? I would also be interested in knowing how many times the 160F showed pink in your experience?
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