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  1. williamzanzinger

    stick burning in new Dynaglow Cabinet

    Been a while for me. Moved from Sunny South Florida up to the Buffalo area. Big Change, especially with the 17 degree weather today. Anyhow, needed a new smoker and wanted to try something a bit more economical on the fuel side. My charbroil smoker was burning through lump too quick no matter...
  2. williamzanzinger

    curing time for salmon bellies

    If Im following a rcipe written for whole sides of salmon but Im just using the bellies ive trimmed from the filets. Recipe calls for 48 hours. How long do you reckin for just the bellies? Same time?
  3. williamzanzinger

    Shoulder cuts for braising

    I am doing a party for 50+ people and putting together a menu. Working on an Asian pork dish. Already have grilled and smoked foods so I'm working on this dish. Question, I usually use a at louis cut for these braised ribs but was considering another boneless cut of pork I might substitute but...
  4. williamzanzinger

    Bradley digital maintainance/abuse

    I was soo good at first, once the plate cooled id disconnect and bring right inside.Cabinet stayed outside under a durable cover. As ive said before ,once I went charcoal, I never looked back and neglect became the issue. Its sat outside(theelectric board side) uncovered for at least a year, and...
  5. williamzanzinger

    Wouldnt belive it if I didnt see it

    Today I gave a full load run on the new char broil. I did a chuckie, ribs and abt. Didnt get pictures of the chuckie and abts as I was bringing them to work and I was late butttt at I was hovering around 225 on both sides and when I opened the vent to heat things up a bit. The right side...
  6. williamzanzinger

    This is how you play a banjo

    yea boy!!
  7. williamzanzinger

    almost humming, need a bit more tweaking

    Ive been trying to take my time and do things right so there will be no regrets. This is as far as ive gotten. Still left to do? couple of little holes to seal and couple of big ones. apparantly the new silver smoker comes with this center floating rack which leaves the 2 big holes in the sides...
  8. williamzanzinger

    More Mofungo

    A while back some of you might remember me stuffing various meats with this latin american favorite. Crushed tostones(twice fried plantains), crispy pork skin and fresh garlic. All crushed together. Stuffed a sitloin and a loin, both were brined with a heavy cumin and garlic brine. crushed and...
  9. williamzanzinger

    Why dont one of you machinest welder types...

    Start an internet company where you sell complete modification kits for all the basic smoker types, especcially offsets. Some of us impatient city folks would eat that crap up. Baffles, tuning plates, chimney extenders, charcoal baskets, reverse flow kits, the odd pieces of steel needed to plug...
  10. williamzanzinger

    Sand before seasoning?

    Ya know when ive seasoned cast iorn, its good to scour the pan so the oil has a surface to cling/soak into. Then I heat / cool/ sand /oil and repaeat 3-4 times and it builds up the coating. With the charbroil smoker and alike I know they have some kind of finish, can I try to lightly sand it...
  11. williamzanzinger

    who can cut steel for me?

    If I need to have an inch or two cut off a piece of steel for my baffle, where can I take it?
  12. williamzanzinger

    Horizon covection plate

    Man I think I bought the wrong one.I bought 3 of these plates from horizon before, http://www.horizonbbqsmokersstore.co...r-16%22/Detail All three were 16 inch but they werent really wide enough, this time I bought the 20 for a new smoker project at home. Got her still in the box and only now am...
  13. williamzanzinger

    Not a MOD but a big improvement ECB

    Without going to the great lengths that some have to modify my ECB, besides drilling holes in the charcoal pan, Ive never been able to get the higher heat for chickens and some other preperations. Yesterday I got the Idea to set my waterpan on the lowergrate instead of on the clips provided...
  14. williamzanzinger

    Been a while but im back

    Been unemployed and offline for many months ,whew that was rough. Not back with a vengeance, but im back. Ta boot, my digital camera took a crap so no qview for a second.Ill tell ya all about the one that got away... I wanted to be ready this year when we got that rare couple of days below 50...
  15. williamzanzinger

    Pork Steak Roulade

    Some folks were talking up pork steaks recently. I got to thinking they would be great to use for a roulade if you got a couple of boneless steaks. I was at the supermarket looking for such a steak before I really thought what to stuff them with. I finally decided on "Mofungo" Thats right...
  16. williamzanzinger

    Moer stuffed chicken roulades

    Peepperoni on the inside ,bacon without. Noway these breast had a chance in hell to dry out.Pepperjack and a bit of cream cheese. These things make a fine meal. Another quicky on a work night. Nothing like writing a prep list for your kids.
  17. williamzanzinger

    Floribean Surf n turf

    Now that I know the hurricane is NOT coming right for me, I celebrated with a little grillin and chillin. Corriander crusted tenderloin, yucca fries, mango ketchup, pineapple lemongrass skewers.
  18. williamzanzinger

    Pardon the mess, where just remodeling.

    Making ourselves comfortable since we got ourselves a number and a badge. Watchout bad guys and the evil Kid creosote theres a new deputy in town.
  19. williamzanzinger

    Smoked Meatloaf with Adobo sauce (qview)

    This is a dish we grew up calling spanish meatloaf. Seems the Puerto ricans can cook just about anything in this sauce from chicken fricassee, to salt cod to pot roast. Tonight was the first time I tried it with a smoked meatloaf and man was it fantastic. An adobo sauce is just that., every...
  20. williamzanzinger

    Chicken and pineapple poppers

    Well they started off supposed to be poppers when I went to the market but in hind site theyre a bit bigger than that. I used boneless chicken thighs that I pounded ,stuffed and rolled. The stuffing is pineapple ,jalapeno, green onion, butter and fresh bread. MMM smoky pineapple.
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