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Smoked Cod?
I smoked some cod a month or so ago (just before I joined SMF), at the request of my boss - who was used to buying it at local delis. He mentioned he didn't see it very often any more. I told him, if I could find the right fish, I would certainly smoke a batch for him. I did some research on... -
Just a typical Wednesday afternoon in Los Angeles... not!
Had a "test taste" this morning... I don't think I'm going to give it any more smoke. -
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- bloosmoke
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Texan Jalapeno Sausage - Take 1
LOL! What he said! I'm not a big fan of the potential 'hot' of the ribs and seeds of the jalapeno, but the flavor can be quite nice. They look sooo very yummie! Kudos! -
Just a typical Wednesday afternoon in Los Angeles... not!
Still in the smoker. I think I'll let it go until about 10-11pm tonight (PDT) and then into the fridge for a day or so. If I'm home tomorrow, then I'll do another 6 to 8 hours. Hopefully, it will be finished up on the weekend. -
Just a typical Wednesday afternoon in Los Angeles... not!
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Just a typical Wednesday afternoon in Los Angeles... not!
I'm on vacation all this week, so what better way to spend some of the time but making sausage and smokin' stuff! It is late afternoon on a sunny, breezy Wednesday in Los Angeles. Earlier in the day I pulled the pork bellies out of Pop's brine (a scant 10 days), dried them with a fan for... -
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- bloosmoke
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- Album: Just a typical Wednesday afternoon in Los Angeles... not!
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Memorial Day 2nd Sausage Run, 1st w/the new Grizzly
Major step up! No regrets from any of the info that's been shared directly with me, or from my forum stalking... Still fighting with the casings a little, but it's all in the learning curve. However, it was easier from the first time. I'll be a -pro- soon enough. -
Memorial Day 2nd Sausage Run, 1st w/the new Grizzly
- bloosmoke
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Memorial Day 2nd Sausage Run, 1st w/the new Grizzly
Meet my new precioussssss.... which helped me create.... = my first go at Andouille. Meat mixture: 3# of butt, 2# belly Grind: 1/3 course grind, 2/3 fine grind Recipe source: Nola Cuisine (per links found within SMF) Smoked: Applewood, 2 hours at 130 + 2.5 hours at 160 (IT about... -
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Newb's first batch of fresh sausage in casing - no meltdown! "S" View
Hi Willie! We actually have one of the nation's busiest Costco's here in Culver City. They are an excellent source of butts and boneless beef short ribs (for great burgers). It's too bad they don't sell pork belly. I go to a large Asian market in Gardena for the pork bellies. I have not... -
Newb's first batch of fresh sausage in casing - no meltdown! "S" View
So funny that you mention the chorizo... I had actually tagged that one as one of the next possible recipes. Now... I know that has to be it. -
Newb's first batch of fresh sausage in casing - no meltdown! "S" View
My first vertical stuffer is ordered: Grizzly 5#. Now... to decided which recipe to make next... -
Simple question for Grizzly 5# Vertical Stuffer owners...
Thanks, guys! I think I've made my decision. Whee! -
Simple question for Grizzly 5# Vertical Stuffer owners...
Is it easy to leave the crank handle off when storing the unit? If I get one, it will most likely get stored in the pantry when not in use, and I have to kind of plan for it before I buy it. I know it has a relatively small footprint, when not including the handle, but I wasn't sure if you're...
