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Nicely done, Buzzy! I actually live here in the original home of the sauerkraut ball, and have seen some fun sauces at local restaurants. I'll gather a few for you and post them up. One I seem to recall was a thousand island-like sauce that had some extra kick of what I believe was...
You're dead on. I believe it is the Hungarian population here in Akron who are responsible for this masterpiece. I am considering smoking up a pork butt to give this a new spin. I think the Menches Brothers (renowned vendors of the world's fair midway who also created the waffle cone and the...
Thanks for all of the suggestions, all!
Since I had to substitute some canned tomatoes for the paste, I used their acidity and earthiness to fortify it a bit. Came out great!
Jimmy, I've added the Shaoxing to the shopping list, and will try a good porter sometime as well. Thanks for the tip!
Merry Christmas, folks!
I'm hoping JimmyJ himself might weigh in on this one as well, but I'm looking for a red wine substitute for the au jus. While I love the flavor it adds, my wife has started a new medication and a compound in the red grape skins (assuming something in the tannins) causes...
Good Luck! Chef Jimmy will never steer you wrong. +1 his technique for cooking the meat in au jus to get to the higher temps. I use that one for my daughter and she loves it.
Hi folks!
I have two friends moving to Greenville, SC, one of whom worked for our local butcher. They are looking for a good butcher in the vicinity of their new hometown. Any of my southern smoking brethren have a recommendation for them? Thanks in advance!
Sorry, guys. Got it finished up just in time for guests. By the time we got it all cleaned up for the night, I crashed hard.
Here's a view from about 2 hours in. You can already see it developing some nice color.
Here's a view around the 10 hour mark. I ditched the drip pan because it was...
Check the depth of your probe to make sure you're in the heart of the meat. I have two in my brisket right now (one in the point, one in the flat), and one of them was registering abnormally high. Must have tugged out either when I put it on, or when the meat shifted as it warmed.