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  1. atomicsmoke

    I am out of here

    This is my last post on SMF. I no longer feel welcomed after the ad overload debacle that resulted in name calling and shaming members into paid membership. I don't mind the odd member classless remarks , but veteran/respect members resort to the same attitude and mods appear to tolerate, even...
  2. atomicsmoke

    Ads getting worse - thread removed

    Not sure I understand why the thread was removed. It raised a valid point. If the discussion went south the mods could have blocked it or remove the inappropriate posts.
  3. atomicsmoke

    Air Sous vide

    I've seen some ads about air sous vide appliances (LG has one for example); basically an oven with better air circulation that can hold temps as low as 100F. Food still has to be bagged, as you would in an SV bath. Any experience with these? Not planning to buy one, just curious.
  4. atomicsmoke

    Ok joe highland firebox repaint

    Myok joe highland RF firebox has been growing rust ...as expected. Finally made time to repaint it. Removed most of the rust with a angle grinder and a wire wheel. Then pressured washed, let it dry and sprayed two coats of rustoleum. Tomorrow will pressure wash the insides then oil and run it...
  5. atomicsmoke

    Whats the highest (air ) temperature you could cold smoke bacon at?

    I am not experienced with cold smoking in warm weather. I do all my cold smoking Nov-April. But i got a cured loin ready to smoke (cold). Temps will stay below 15C tonight until early morning. Safe to go at it?
  6. atomicsmoke

    2 briskets

    Last month i saw whole briskets on sale for $5/lb which is a good price where i live. With the beef prices getting out of control i thought i'd get two. Barely squeezed them in my OK Joe reverse flow smoker. They cooked fast...about 8h for one, 9 for the other. No texas crutch this time so the...
  7. atomicsmoke

    Grits - side and app

    Cooked some (home) cold smoked sausage with grits (made with whey and cheese) Leftover cooled and cut up, grilled next day with pesto and cheese
  8. atomicsmoke

    Isn't yellow perch the tastiest freshwater fish?

    Great lakes yellow perch in supermarkets in my area. My favorite freshwater fish is walleye, but i think yellow perch beats it, now that i had some again after while. Simply fried in the pan. These are small fish...about 9-10 in a lb (fillet)
  9. atomicsmoke

    Easter 2022

    Starting with Easter eggs, dyed with onion skins.
  10. atomicsmoke

    Good pickings

    Had some errands to run near my friendly butcher. I stopped by and loaded the car with tails,feet and backfat. The tails come with a lot of meat from around the back section. About 65lbs...cost less than the cost of gas for the trip. Tails and feet for jelly (aspic) Backfat for a) cold...
  11. atomicsmoke

    Headcheese and organ sausage

    Headcheese and organ sausage from a pig i just got
  12. atomicsmoke

    Add more water - LEM stuffer

    After going thru 3 stuffers (generic names, nylon gear) i ordered a LEM mighty bite. When unpacking couldnt miss the large decal on the cylinder "read before use"...saying....@Dirtsailor , care to guess? add water. When in doubt add more water (not these words). How much water is enough LEM? 90%...
  13. atomicsmoke

    Tripe Soup

    One of the best hangover cure. Delicious when you are sober too. Broth made with beef bones: as little meat as possible. No vegetables. Whole peppercorn , bay leaf, salt and some vinegar-that's it. If green tripe clean , blanch, slice. If dressed just rinse and slice (if not sliced). Cook...
  14. atomicsmoke

    Terrine in jars

    Happy New Year fellows. I haven't posted for a while...hope everyone is well. With some leftover Christmas turkey and other bits from the freezer i made a terrine for New Year Eve dinner. Instead of my usual brick shape i put the terrine in jars then sterilized it in the oven so it keeps...
  15. atomicsmoke

    Easter 2020

    Already started with the lamb head for a teaser-already in the pressure cooker. Easter eggs are ready. Two lambshanks waiting their turn at the stove.
  16. atomicsmoke

    Teaser

  17. atomicsmoke

    Jowl bacon

    I had 4 jowls saved up. Usually i poach them then rub while hot with garlic and good paprika. - very tasty. I've done guanciale a few times but is not that popular in my household. This time: jowl bacon. I hear is good. Cure#1, salt and vac packed.
  18. atomicsmoke

    Another SV tongue...smoked

    SV at 160 for 24h. Took one out (there were two) - couldnt peel. Back in the bag for another 12h. Skin came right off. Then in the smoker for 8h (cold smoke).
  19. atomicsmoke

    Christmas Morning Tradition

    I might have posted this before... This is what we would eat for breakfast Christmas morning. Stale buns cut in half, boiled topped up with fried sausage, pork meat and ribs, then crumbled cheese (similar to pressed cottage cheese). This time i went with a crusty farmer's bread split in 3.
  20. atomicsmoke

    Merry Christmas to all

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