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Recent content by nlife

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  1. N

    Kewpie mayo, what's your favorite use?

    Ah yes, Baby Mayo, as we call it. My son likes it with fries. I like a drizzle of it when we make chili garlic noodles, or any of the dry-er ramen packs like the various Buldak ones. It gives a bit of a creamy taste.
  2. N

    What is so Special About a Tomahawk?

    I like it for the ridiculousness factor. Now granted, I've never had one since beef prices went crazy, but on my birthday I tend to request silly things that I would never do on a regular basis. Usually it's a crazy thick T-bone cut that our little family of 3 eats and we still have leftovers...
    • nlife
    • Post #8
    • Forum: Beef
  3. N

    True Dry Cured Bacon.

    Looks amazing to me!
  4. N

    JOKES ???

    I like dad jokes and jokes that make you groan. I also appreciate the fact that when I come here I can primarily see posts about smoking meat since that is the focus of the forum. I visit other forums and in some cases there's a dedicated thread to Jokes That Make you Groan. I've contributed...
  5. N

    English Sausages

    I'm a big fan of the cheddar jalapeno smokies that Duncan Henry makes. The recipe and video can be found on his youtube page. Since my 13 year old son can't take much for heat, I tend to leave the jalapeno's out and add them to mine after the fact.
  6. N

    Finally got the last big piece for my shop.

    My son and I would love to have a shop like that. He's 13 and getting into pulling wrenches on quads and the old ride on lawnmower with a busted deck that was given to him. Would also be nice to have a shop so I wouldn't have to lay in the dirt anymore.
  7. N

    Anyone else make aged eggnog?

    Not something I've ever thought to make before. I can basically only have a glass or two a year though since it's so rich
  8. N

    Italian sausage, mozzarella stuffed and bacon wrapped!

    As long as you don't tell my doctor, I'll take two!
  9. N

    Question about Bacon cure recipe?

    The FINE folks here on SMF really know their stuff when it comes to bacon. It's almost to the point now where the recipe has been standardized to: 1.5% salt .25% cure #1 .75% sugar It's the guidance I got from this site and I've been making bacon like this for some time now. Like you I'm a bit...
  10. N

    Options for building new smoker

    Ah that makes sense. Going to have to go a bit taller then.
  11. N

    Options for building new smoker

    Thanks for the replies all. I was doing some digging the other day on Amazon and was looking at the low pressure burners to see what's out there. The turkey fryer idea seems to fit the bill fairly well. It's kinda the reason I was thinking about going with 5' tall since the fryer is going to eat...
  12. N

    Options for building new smoker

    I've mainly been running a Bradley with the mailbox mod and a pellet tray with decent results. I've found that I'm usually bumping against the upper limits on capacity and have thought about building a smoker for some time now, but I have been struggling with how to heat it. Well tonight, the...
  13. N

    Grinding spices

    We use a cheap coffee bean grinder. Just have to make sure the one you get seals fairly well. Always let it sit and settle for a few minutes after grinding peppers otherwise you'll end up getting a snoot full of very fine powder!
  14. N

    Anyone ever make Breakfast Shakshuka

    We've made it a few times with a few different recipes. We haven't found a recipe that we like. The ones we have tried were one note - tomato.
  15. N

    First set of 2023 Pickles / preserves B+B, Mustard. Shelf stable

    I just finished making up a batch of the mustard pickles. I had a few issues right off the bat, but managed to work it out. Boy boiling the sauce sure is an experience! How long do you have to wait before you can open and eat?
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Great deal on LEM Grinders!
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