Recent content by Hijack73

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  1. Hijack73

    Ribeye Cap Steak

    The spinalis is the absolute best bit of meat on a critter, though properly done jowl/cheeks are close. I'm not sure what you all can get ribeyes on sale for in your neck of the woods, but you can cut the caps off of just plain old choice ribeyes (be selective, some choice are just as good as...
  2. Hijack73

    Is BBQ Food is Cause of Cancer?

  3. Hijack73

    Is BBQ Food is Cause of Cancer?

    Donate plasma a few times per year. Removes micro plastics.
  4. Hijack73

    My Bluegill Order

    I get into a few eating size when I'm catching them for bait but never enough to keep. Most of the ones we get into here are smaller than hand size. Every great once in a while I catch one that might top a pound but man they are few and far between. I catch more 40+ lb catfish than I catch...
  5. Hijack73

    Any One Use Accent In Their Kielbasa?

    I toss a little msg in just about everything but sausage or other cured meats. I've never asked anyone if it would jack up the process but I've never seen anyone say they use it, so I don't. I do sprinkle a bit in breakfast sausage if I remember to. Since I went to a lower salt version of...
  6. Hijack73

    My first smoked sausage

    Absolute works of delicious edible art!
  7. Hijack73

    crazy sandwiches

    So the quality of Armor potted meat has plummeted in the last 20 years (I always thought that would be impossible to do, yet somehow Armor managed) but it used to be a small can with mayo and a slice of cheese. Bread could be toasted or not. Big cans made triple deckers or 2. It was best when...
  8. Hijack73

    Tis that time again. Freezer stock getting low!

    I went babbananas last year after I got the hang of rolling my own smoked sausage. I made a batch every weekend for like 2 months, freezer was full lol. Now that I've emptied out the freezer, it's that time again. Lesson learned - the longer it's frozen, the more the texture suffers. This...
  9. Hijack73

    Ham slices.

    I agree that longer cure time is better for everything. I cure my smoked sausage meat cubes minimum 3 days now (and overnight after stuffing and linking, so at least 4 days total), even though the "grind mix stuff and overnight linked" is pretty popular and does work (I did that at first) My...
  10. Hijack73

    Best Hot Dogs

    Nathan's natty cased are so good. Then it's a tie between Dietz and Watson (I like the New York style, I'll eat the other ones if I can get them on clearance) and skinless Nathan's Harris Teeter had them buy 2 get 3 free (as did Publix, but Publix charges more) so I bought 10 packs. 5 natty...
  11. Hijack73

    Your favorite heat-and-eat, store-bought sausages?

    Carrando is really good, so is Purnells. It's not as good as Neese imo, but better than them Jimmy Deans. Holmes used to be a pretty good product. Then I bought a couple of packs that were all gristle and bone chips and it tended to run that way over a couple of purchases. Harris Teeter used...
  12. Hijack73

    Washed Rind Brick Cheese

    I have never been tempted to make a cheese, but this one might do the trick. That brick cheese is killer good stuff. Hopefully it compares.
  13. Hijack73

    Your favorite heat-and-eat, store-bought sausages?

    If I ever need to buy store bought again I'll try it out. I liked Eckrich products when I was younger, this commercial with Crosby Stills and Nash was great to 10 or 12 year old me lol.
  14. Hijack73

    A TON of Oak

    Man, nice - I'd just rent a splitter for an afternoon after I picked up all I wanted.
  15. Hijack73

    Your favorite heat-and-eat, store-bought sausages?

    I would eat the Johnsonville Better Cheddar or Jalapeno Cheddar. I also used to not mind Hillshire Farms if I could toss it on the smoker for an hour or 90 minutes while the main course was rolling. But honestly the quality had dropped so much over the last 5 or 10 years that I ate it less and...
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