Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. sauceboss

    Can’t post pics.

    I can’t post photos either.
  2. sauceboss

    Beef Jerky - salt or cure

    If you have the correct amount of sugar, salt, acidity, AND remove enough moisture, you the jerky can be shelf stable with or without nitrates. Alton Brown has a raw jerky recipe that is shelf stable and has no cure (Link below). He dries fruit using a similar method using lemon juice instead of...
  3. sauceboss

    First Fatty Attempt - 2 Pizza Fatties

    Your welcome. Also, check out Rao’s Homemade sauces, they’re perfect for keto. You can find them at most grocers now.
  4. sauceboss

    First Fatty Attempt - 2 Pizza Fatties

    If you’re doing keto, you should check out Fathead pizza recipe. It’s pretty good and definitely hits the spot when craving pizza. Even my kids like it.
  5. sauceboss

    Cold Smoking bacon: The second attempt

    The seems to coming along nicely.
  6. sauceboss

    Cold Smoking bacon: The second attempt

    I’m slicing by hand and prefer thick slices.
  7. sauceboss

    Cold Smoking bacon: The second attempt

    I was just so excited to eat home made bacon I just sliced off a piece and cooked while slicing the rest. I saw that puppy curl like a slinky. I was halfway through slicing the batch by the time I realized I screwed up. So I made lardons with that half. I’m going to be more careful this time.
  8. sauceboss

    Smoked chucky: from smoker to fridge?

    What I do is let it rest for a couple of hours, then pull it, foil it up really tight to retain moisture and let it cool off on the counter until it’s cool enough to hold comfortably bare handed. Then I put it in the fridge. If you wait to pull or slice, you will regret it.
  9. sauceboss

    Cold Smoking bacon: The second attempt

    Lol, last time I cut 1.5 lbs the wrong way before I realized it. Definitely the most tough and chewy bacon I’ve ever had!
  10. sauceboss

    Cold Smoking bacon: The second attempt

    Currently curing 14 lbs of bacon. This time I’m gonna check the grain before I slice it up.
  11. sauceboss

    No charcoal allowed in this competition, what do I do?

    Thanks y'all! I guess I'm gonna have to try some of the local competitions now.
  12. sauceboss

    No charcoal allowed in this competition, what do I do?

    Thanks
  13. sauceboss

    No charcoal allowed in this competition, what do I do?

    So...this happened... I didn't think to take photos until after the judging.
  14. IMG_2618.JPG

    IMG_2618.JPG

    • sauceboss
    • Media item
    • Comments: 0
    • Album: No charcoal allowed in this competition, what do I do?
  15. sauceboss

    No charcoal allowed in this competition, what do I do?

    Awhile back I bought a sheet of plywood. After cutting it, I noticed a warning that said "This product contains wood dust; a chemical that has been shown to cause cancer in the state of California"
  16. sauceboss

    No charcoal allowed in this competition, what do I do?

    Next week I'll post the results.
  17. sauceboss

    No charcoal allowed in this competition, what do I do?

    I figured propane and electric would be a no, just not charcoal. At least I have a lot of oak and a portable fire pit.
  18. sauceboss

    No charcoal allowed in this competition, what do I do?

    Do most competitions forbid charcoal?
  19. sauceboss

    No charcoal allowed in this competition, what do I do?

    I think we can preburn wood onsite. It's sounds like the guys running it don't BBQ that much themselves though. Going to the team captain/co-captain meeting on Monday. Need to find out if foiling is allowed, time for judging, if serving material is supplied by us or the command. Lots of...
  20. sauceboss

    No charcoal allowed in this competition, what do I do?

    No charcoal, propane, or electric. Wood only. On base competition. They provide the meat, we smoke it. Everything else is just standard food safety rules.
Top Bottom
Back
Clicky