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  1. chef jimmyj

    POZOLE ROJO de POLLO

    Just the picture of the finished soup, garnished with Cabbage and Cilantro, along with the recipe. Short and Sweet...JJ Pozole Rojo Stock/Broth 3-4Lbs Chicken on the Bone or 3-4Lbs Pork Country Style Ribs, plus 2 pounds, total, Trotters and/or Fresh Hocks. These are Optional but add a Rich...
    • chef jimmyj
    • Thread
    • chicken pozole posole pozole rojo
    • Replies: 28
    • Forum: Poultry
  2. chef jimmyj

    Back Burn Poll...

    Im researching Pellet Grills and am wondering if Clogged Augers and/or Back Burn is anything to be concerned about?...JJ
  3. chef jimmyj

    COWBOY STEAK PARTY!

    In August my youngest Daughter has a B-day the 9th and my middle Girl's B-day is the 25th. They each get a meal of choice on their day, but we throw a party, with a meal of mine and Bev's choice, the middle of the month and my Oldest Daughter comes from Mechanicsburg 3.5 hours away to celebrate...
  4. chef jimmyj

    Cure #1 and Cold/Cool Smoking

    A Crash Course on why we use Cure #1 to Cold and Cool Smoke Meat... In general, any meat you wish to smoke below 225 to 180°F requires the addition of Cure #1 to your mix of 1 to 3% Salt and any other spices or sweeteners you like. This low temp smoking is typically divided, for simple, easy to...
  5. chef jimmyj

    Refreezing Thawed Raw Meat

    I was taught and passed on to my students, " Raw Frozen Meat can be Thawed, under refrigeration, and Refrozen...ONCE. " Two factors come into play. First, a Quality issue, each time meat is frozen, Ice Crystals form, first from the meats natural moisture, then those Ice Crystals, essentially...
  6. chef jimmyj

    Jamaican Pot Roast/Oxtails

    This meal is one of the most requested by my family. It's a bunch of Prep but the results are so worth the work and cook time. The Beef can be Smoked, Char Grilled or Seared in the Dutch Oven. I got a late start, so the meat was Seared on the Stove. This step is a bit time consuming, but...
    • chef jimmyj
    • Thread
    • jamaican oxtail stew jamaican pot roast and dumplings oxtails pot roast
    • Replies: 37
    • Forum: Beef
  7. chef jimmyj

    FLEA INFESTATION!

    My 3 Dogs have a Flea problem. At 25 to 50 pounds, bathing them is an ordeal. Anybody have a Sure Fire method of killing these little SOB's that won't brake the bank? It will have to be something that we keep doing/applying until the whole population is wiped out. The Cats may have them now too...
  8. chef jimmyj

    Recommended Smoking Temp for Uncured Meat.

    WHILE YOU MAY DO AS YOU WISH, SMF MANAGEMENT SUGGESTS YOU FOLLOW THESE GUIDELINES... THE USDA FACT SHEET ON SMOKING UNCURED MEAT, RECOMMENDS SMOKING BETWEEN 225°F AND 300°F...JJ
  9. chef jimmyj

    Holding Meat and other Foods above 140°F (60°C)

    The question of keeping meat hot for X number of Hours comes up frequently. They get a variety of answers like " 5 to 6 hours, wrapped in a Cooler and it will still be Hot.." Or, " Put it in the Oven on Low, 150 to 170°F, and you'll be fine..." And at least one member that has been here and...
    • chef jimmyj
    • Thread
    • hold meat hot how long can meat rest in a cooler
    • Replies: 13
    • Forum: Food Safety
  10. chef jimmyj

    JJ's Tangy Pulled Pork Finishing Sauce

    Tangy Pulled Pork Finishing Sauce Reposting by itself to make it easier to find...JJ☺ This is a popular Finishing Sauce to enhance the flavor of Pulled Pork, pulled Chicken or Shredded Beef. It is similar to an Eastern North Carolina style Finishing Sauce, but more complex... 2 C Apple Cider...
    • chef jimmyj
    • Thread
    • best finishing sauce eastern north carolina bbq sauce jj's finishing sauce lexington n. carolina bbq sauce lexington style dip tangy finishing sauce
    • Replies: 12
    • Forum: Pork Sticky
  11. chef jimmyj

    New Chargriller Gravity Fed Grill

    This New Gravity Fed from Chargriller looks pretty Sweet and at $599 looks like a solid built unit looking to give Masterbuilt some competition. ..JJ
  12. chef jimmyj

    Pops Curing Brine

    Below is Pops Brine for Easy Bacon and other meats. Note: The High Sugar content will cause Bacon Fried in a Pan or Oven Baked above 325°F to Burn! Pops' once told me to reduce to 1/4C of Each or leave out the Sugar...In Memory of Pops, enjoy...JJ Real simple curing brine: for every 1 gallon...
    • chef jimmyj
    • Thread
    • bacon brine pops bacon pops brine pops curing brine
    • Replies: 30
    • Forum: Bacon
  13. chef jimmyj

    A Friends Special Gift!

    Happy New Year! Well it was awhile coming but we finally got to enjoy a fabulous gift of a Certified Piedmontese Beef, Rib Roast that Robert @tx smoker and his lovely Wife Tracy sent me. There was too much Snow to cook outside so the Roast enjoyed a low and slow, 225 Oven leading to a 550...
    • chef jimmyj
    • Thread
    • cbp oven roasted ribroast rib roast
    • Replies: 25
    • Forum: Beef
  14. chef jimmyj

    Happy New Year ALL!

    Here is wishing all a Happier New Year! 2020 has been trying for many. Loss of jobs, friends, family and beloved pets. I hope the coming year is better for all, with health, wealth, and happiness coming in the near months and all year! Take Care my Friends...JJ
  15. chef jimmyj

    Holiday Mishaps, Flubs, Crazy Occurances and such

    I'm sure this time of year everyone is Busy Planning and getting Ready to put on or go to an elaborate Holiday Meal. I'm betting you guys have Stories of the Year, SOMETHING went Wrong and at the Worst moment. Big or Small, tell us about the Crazy Stuff that you have seen during this Holiday...
  16. chef jimmyj

    New Kid on the Block!

    Back in August we lost a dear friend, one of the Beagle Brothers, Bucky, when he was hit by a car. We had our older Beagle and our 1 1/2 year old Pit/Boxer mix. The Pit bull, Fen and Buck, were best buddies and wrestling partners. Since Bucks death Fen has not been the same and Scotty Smalls...
  17. chef jimmyj

    Nitrite Toxicity

    How Much Nitrite is Dangerous According to the report prepared in 1972 for the U.S. Food and Drug Administration (FDA) by Battele-Columbus Laboratories and Department of Commerce, Springfield, VA 22151 – the fatal dose of potassium Nitrate for humans is in the range of 30 to 35 grams (about two...
  18. chef jimmyj

    My Smoker Died! Is my Meat Safe?

    My Smoker is fine but if I had a Dollar for everytime i answered this type of post. I'd be smoking on a $20,000 Kalamazoo! Bottom line...If the meat is INTACT Bacteria on the surface is DEAD, HISTORY, KAPUT IN 30 to 60 MINUTES OR LESS AT 225°F!!! As soon as the surface gets to 140 or higher, the...
    • chef jimmyj
    • Thread
    • fire died i fell asleep lost power my fire went out my smoker died ran out of pellets
    • Replies: 17
    • Forum: Food Safety
  19. chef jimmyj

    Anyone have this Crazy Smoker?

    Stumbled across this propane smoker. A Pressure Smoker that has no Smoke Vent. Supposed to cook Lightning Fast. Anyone have one?...JJ https://cajunfryer.com/shop/ces-9-cajun-express-smoker/
  20. chef jimmyj

    Pellet Grill Search...

    A few years ago, I had spent quite a bit of time researching pellet grills. My priorities for a Grill...The pellet must drop in the burn pot from a separate auger. I can't risk Burn Back no matter how infrequent. I would like a Pellet Dump feature as storing pellets in the smoker during PA humid...
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