Terrific lookin' chorizo, Russ! Did you make your own relish too? Don't stop now big guy! Hey, what part of Utah are you in? Best Wishes, Chuckwagon Hey Chuckwagon, Thanks! it was a fun one to make and yes we made the Chimichuri as well! Its my mothers old family recipe from Argentina. We have been...

So I just got into graduate school at Michigan State and it has been a pretty busy last couple of months. I wanted to post about our first BBQ competition as ArtisanBros. My brothers and I took part in the Utahs first BBQ Pit Stop sponsored backyard BBQ competition for ribs and chicken. Here are som...

Argentine Chorizo... aka CHORIPAN

Here is the finished product!

I always start the coals in my Weber the same way as Harry Truman started his, gasoline. Gas works without fail every darned time and burns completely off the coals leaving no after-taste or odor. RAY HA! Thanks a lot Ray. Unfortunately my uncle lost his house and some needed body parts using gasol...

ssorllih wrote:I am speechless. I have never before seen this method.

Thanks... it was really fun! And the meat turned out SO great! The smoke was a little bit on the strong side so we may smoke for a bit less time next time... other than that it was really great for a first run.

I just tried my first wet cure. we let it cure for about 10 days as it was just about 2 lbs. We got a recipe from a friend and we made a few (spicy) adjustments. We have been hearing that pecan is a great wood for flavor on some meats so we tried it on our first bacon. It turned out great! here is o...

Russ , You managed to answer that enquiry more gently that I might have. Haha... thanks for not going off on me. I asked some others and have gotten some ideas like the "ring of fire" and the Firebricks" methods... I will try these out before I spend the money on a Smokenator. It looks like a neat ...

Hello all,

I am considering getting one of the Smokenators? http://www.smokenator.com/ I am wondering if anyone here has any thoughts on this product of if maybe you use something else... maybe better? Anyway I would love your thoughts!
Thanks

Russ

There are many nutritionists out there who tell us that red meat is bad for us. "Bullwhiskers", I say! Shucks pards, everyone knows it`s not red meat that is bad for you... it`s fuzzy green meat that is bad for you! :shock: Welcome aboard " rbanks123 " in Utah . You`re going to like this place! The...

Gulyás wrote:I think that water has many minerals in it.
If you see white dust nearby, try distilled water, but by then, the ultrasonic humidifier might be plugged up.

ours is also untreated... but we still use distilled water. Better safe than sorry and we want our humidifier to last.

russ

Finding a reasonable priced humidifier is an issue. The cheapest available NZ sourced humidifier costs $180 that will probably be able to do the job is the UltraSonic Beurer LB44. It only uses 20 watts (http://www.beurerproducts.co.nz/Air_Humidifier_-_BeurerProducts_LB44.html). Hi Mark, I have been...

Hi tazplas I am missing something here. The fridge kicks in if the temperature inside gets to hot. How do you increase the temperature in your chamber, i.e. what heats the fridge? The temperature is increased by room temperature. Assuming that is about 75ish degrees F. Eventually, if the fridge is ...

Wow - how inspiring. Making a curing cabinet is next on my list after I have sorted out a new smoker. How do you stop mold growing inside the chamber, is the fan enough to do this? How do you replace the stale air - is occasionally opening the door enough? Usually just keeping the unit clean is eno...