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Here we go......got 4 racks soaking to fire up tomorrow morning. The brine looks gross but the magic happening within will be realized in the end. There's also 1 cup of salt mixed in there.....for 2 gallons of liquid. I've found 1/2 cup per gallon is the perfect ratio for my families tastes. ...
Time to start the prep work for my fathers day smoke. This will be a very similar version of my previously posted brined , no rub butt experiment (http://www.smokingmeatforums.com/t/188274/experiment). Last time the butt was brined for 24 hours....this time they are going to get 30+ hours in the...
So for my memorial weekend smoke I've decided to do some St louis spares....They have them on sale at Publix for $2.49lb....Not a great deal but better than full price as far as I'm concerned. These are vey nice ribs....floppy as can be......the perfect start to tender juicy ribs.....
The...
I grilled some of these up this weekend and brought them in to work. The guys loved them and a few asked me for the recipe. I figured I'd share it with you guys too. There are very similar recipes out there but this is one that I threw together and it worked out pretty darn good.
1/2 of a pork...
I've been brining my pork butts for a few years now and have had great success. Trial and error has taught me that the vast majority of the flavor comes from the salt in the brine. So mostly I've just been using 1/2-3/4 of a cup of salt per gallon of water to brine them.....which is perfect for...
Well, I'd been checking my latest batch of sauerkraut monthly until about 6 weeks ago....I was getting tired of messing around with the weights and top leaves so I figured that I'd just leave it be until there was time. Today there was some time so I cracked open the crock fully expecting to...
I've been pickling peppers for quite some time now and I figured it's time to try my hand at making hot sauce. I found 2 recipes online that piqued my interest, one was for a fresh hot sauce and the other was for a fermented version much like the Tabasco sauce that we see in the store.
This go...
I pay very close attention to meat prices and have been chomping at the bit for some time now to get a brisket on the WSM. But the problem is that every time I go looking I can't stomach the price. 40 to 50 bucks for a whole packer is just too expensive. So for now I'll just have to live...
It's been some time since I fermented a batch of sauerkraut so I figured using a lazy Saturday night to get it done was just the ticket.
I made my standard recipe....4 heads of green cabbage, 2 heads of red cabbage, kosher salt, whole caraway seeds, whole mustard seeds and whole pepper corns...
Actually they've been coming in like crazy for the last 2 months. I pickled most of them. This time around I decided to ferment some.....3% brine solution in distilled water and jalapenos.....the only ingredients.
Getting them all prepped......brine solution in the pitcher.....
2 quarts...
I planted 4 or 5 of the mammoth jalapeno plants in the spring. It takes a long time for them to turn red but it's worth the wait.
I was worried about them not being hot enough...but they are pretty stout so I'm happy with them.
As the title states I've been running the canner almost every chance I get this summer. I've got loads and loads of beautiful giant roma tomatoes. Salsa has been the order of the day for the most part...at least one batch each time the water bath gets hot. The pickles are done for the season but...
I went out on a limb last winter and purchased some seeds from burpee for these tomatoes.....All I can say is that these things are amazing!
See for yourself....
I have been using regular romas for my salsa and pasta sauce and got tired of peeling tons of tomatoes just for one batch. Well...
I'd love to tell ya that I'll be up all night but that would be a lie. The smoker will be running all night with a 12.5 pound brisket on there but instead of me the BBQ Guru NanoQ will be standing guard. I've used it a couple times now and trust it to run on it's own.
I'm trying something...
I ran a trial a few months ago using the Nano-Q to see how it would work and it performed as expected. The thing I did not do was check to see if the temp control was accurate. This time I've got my Maverick hooked up to the grate and a pastrami. I know the Maverick is accurate so it will give...
Unfortunately not from scratch like the other thread but it's a start. I haven't made pastrami in a while and the urge struck earlier this week. My wife was thoughtful enough to pick up a nice sized corned beef to get the show on the road.
Here we go..... A 4.1 pound corned beef, 1/4 cup of...
This time I made Bavarian kraut....this is some tasty stuff. Much sweeter than the last batch that I made with 1 head of green and 1 head of red cabbage...that stuff was really sour (but quite good).
As an added bonus I had 2 cups of juice left over. I'll put that to good use as a starter for...
My Foodsaver gamesaver took a dump on me right after the warranty expired. It worked fine when it did work but I need to get much more durability out of these things. What's the point of using a vacuum sealer to save money if you just need to keep replacing it? I might just as well be throwing...
I had been using natural hog casings that were purchased at one of our local sporting goods stores....I guess there are what you would call "seconds". Short bits and pieces packed in plastic bags. The last time I needed casings I couldn't find them in stock anywhere in my area. As luck would...
Well my elcheapo walmart thermometer took a dump on me and I had a decision to make. Should I cheap out again or go with something a little more reliable? As you can tell from the title of this thread I went a little overboard. If you would have told me a year ago that I would spend that kind of...