Recent content by roddy
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Maverick 732 problem
I seem to have a problem with my 732 with the box temps yet the meat temps seem to be right. It could be a wire issue. Had this from day one.- roddy
- Post #3
- Forum: Meat Thermometers
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Smoked pickled eggs
I just did a Jalapeno pickled egg batch of 3 qts. Very simple recipe found online. I went 4 weeks and they are pretty good. Good plain out of the jar and would work very well in a Ceasar Salad sliced. I can't imagine them smoked also!!! My next experiment.- roddy
- Post #7
- Forum: Side Items
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Easy Corned Beef Flat Pastrami
Thanks for your rub recipe. I was having trouble getting one I liked. I adjusted it to where I thought the family would like it. I went with 3T of fresh ground pepper a bit finer then coarse. 2T of Coriander seed toasted before doing the same style grind on that. 2t garlic powder. That was it... -
Fresh sausage not getting color. Still white.
Yes I would do it again on the grill. I guess what I wanted was freshly made cured sausage. I'm learning. -
Fresh sausage not getting color. Still white.
Well it was overcooked. If not for that it was not too bad. The casing was not edible. Too tough. We tried saving it by grilling it and that did help the casing but it was just to dry to save. Flavor was good but I won't be doing it again. -
Fresh sausage not getting color. Still white.
Yes Dig. A mix of pork,beef and veal. Looks like those babies are on the grill with Torpedo rolls mustard and kraut and a soup coming up. I will tell you it smells really good right from the store. -
Fresh sausage not getting color. Still white.
Well its looks pretty good and we are trying to post pics. They say this type of sausage is just like the regular color but a special type made for occasions. Again its called Biala. -
Fresh sausage not getting color. Still white.
Ok. New info. This was bought in a real Polish store and my daughter in law told them what we wanted to do. According to meat store owner this is called Biala which translate to White Keilbasa. Just out of the smoker and out of the ice bath and on the racks to bloom. -
Fresh sausage not getting color. Still white.
My son brought over 6 lbs of what we thought was fresh Polish sausage. In my smoker now for close to 2 1/2 hrs. Skin has dried but the sausage is still white. My IT is close to 174. What did we buy? -
Baby Back Ribs!!!
Nice ribs. I like them just as they are falling off the bone. Doing 2 racks tomorrow. One dry one wet. Using Jeff's rub for the first time. -
Need Advice on Smoking Sausage
I'm with Al on the natural casings. I bit pricey where I live in NJ but they last along time in the fridge. I have been using Hatfields -
Smoked striper No Q view.
Just smoked my first striper. Not bad at all for a novice smoker. Heres what I did. Basic brine. 3/4 cup of Kosher Salt 1 1/4 cup dark brown sugar 3 bay leaves 2 qts. water. Mix all together and heat until dissolved. place in fridge until cold. Add your striper. I used the skeleton cut... -
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Wild boar vs pork
My son is married to a woman from Slovakia. She loves bbq pork ribs here. I wanted to send her some bbq recipes but my son says they have wild boar there and the meat is different then pork as we know it here. Very much like a tender beef roast then pork. Any thoughts. I thought I would just...
