Search found 41 matches

by w1sby
Fri Jul 13, 2012 22:36
Forum: Recipes from around the world
Topic: [USA] Pickled Sausage - Pickled Eggs
Replies: 32
Views: 24600

I'll let you all know how they turn out. Beet eggs: Jalapeno eggs: The beet eggs were very nice, after getting back from vacation the remaining jar had absorbed the purple clear to the center of the yolk. Strange to look at, but oh so tasty! I liked the mix of spices and the bit of sweetness. The j...
by w1sby
Fri Jul 13, 2012 17:08
Forum: BBQ
Topic: [USA] Cooking An Entire Hog
Replies: 4
Views: 6548

CW you may have just tipped the scales toward tying a whole hog for the next "Great Wisbey Get-Together" (heretofore known as "Wisbey's Burn the Burger Night"). You make it sound easy and I like the rub and mop recipes. (The sauce I would have to try, I don't like overly sweet BBQ sauce. In fact, I ...
by w1sby
Thu Jun 14, 2012 17:36
Forum: BBQ
Topic: BBQ'd Beef Skirt and Portabella Aspic
Replies: 11
Views: 9413

That is awesome!

I am going to have to try something similar come Easter...
I already have planned on beet tinted (purple) deviled eggs.
Folks just never can tell what they may get when I am providing food. And they very seldom complain :grin:


73 de Allen, W1SBY/AE

edit to expand comments
by w1sby
Mon Jun 04, 2012 20:14
Forum: Smoked pork products
Topic: Hickory-Smoked Maple Bacon
Replies: 24
Views: 12523

I'm going to do bacon one of these days. It's a project that looked interesting to me. After discovering this forum, I believe it's even possible :smile: .
Nothing ever tastes as good as that which you have made yourself.

73 de Allen, W1SBY/AE
by w1sby
Mon Jun 04, 2012 20:09
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 377624

It had to be a redneck... "Hey y'all! Drink this!"

At any rate, I'm guessing alcohol was involved :wink:

73 de Allen, W1SBY/AE
by w1sby
Mon Jun 04, 2012 20:06
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 338137

I seem to have bugs in every computer I own now! Ahhhhhhh!!!! :shock:
by w1sby
Tue May 29, 2012 19:38
Forum: Recipes from around the world
Topic: [USA] Pickled Sausage - Pickled Eggs
Replies: 32
Views: 24600

I've got it all figured out:
I'll eat a beet egg and a jalapeno egg at each setting.

Purple Haze! :lol:
by w1sby
Mon May 28, 2012 20:07
Forum: Hyde Park
Topic: You are invited to share the means of your livelihood.
Replies: 72
Views: 52661

I am an application engineer for a building controls company. Building controls, building automation, in simplest terms is thermostats. It is MUCH more involved than that, everything is computerized, and I write the programs and the user interface. I am also involved in security installation/program...
by w1sby
Mon May 28, 2012 02:22
Forum: Recipes from around the world
Topic: [USA] Pickled Sausage - Pickled Eggs
Replies: 32
Views: 24600

I just put up two quarts of beet eggs. I'll take one with us on vacation (pseudo-camping, we rent a cabin at the lake), and leave the other for when we arrive back to the hacienda. Tomorrow I am going to put up 2 quarts of jalapeno eggs, same plan :razz: I'll let you all know how they turn out. Beet...
by w1sby
Mon May 14, 2012 13:51
Forum: Other products
Topic: Formed hams?
Replies: 16
Views: 7987

I saw an episode of "How Do They Do It" or "Modern Marvels" that dealt with formed turkey breast deli meat. They tumble them in a drum for a while, that gets the proteins jazzed up so when it is pressed it essentially becomes a single mass or meat. They did not mention the addition of any of the "mo...
by w1sby
Mon May 14, 2012 13:45
Forum: Other products
Topic: Smoked cheese
Replies: 1
Views: 1582

I've kept cheese for many months in vacuum bags. Tightly wrapped in plastic should do quite well too. The great thing about storing smoked cheese that long is it just continues to get better with time. The smoke mellows and the flavors blend. I always wait at least 1 month before eating any that I h...
by w1sby
Thu May 03, 2012 22:40
Forum: Other products
Topic: [USA] "Polecat's Oui-Oui Water"
Replies: 14
Views: 6461

P.S. I thought I was the only one with one of those, "She who must be obeyed". It is not a unique thing Chuck, only it is more properly "She Who Must Be Obeyed" caps and quotes required :lol: I'll be doing a trial run with the marinade. I'm always up to trying something new! 73 de Allen, W1SBY
by w1sby
Thu Apr 19, 2012 20:35
Forum: For beginners
Topic: Different textures of cooked bacon - brined vs. dry cured.
Replies: 31
Views: 11281

Baconologist wrote: I don't like to pour off the fat during cooking because in my experience it limits flavor. I do soak up all excess grease after cooking with paper towels.
I like soaking it up with biscuits :lol:
by w1sby
Tue Apr 17, 2012 22:37
Forum: Offal products
Topic: First Braunschweiger Attempt
Replies: 7
Views: 11376

Color me interested!

I like the liverwurst type products, as does my wife.
I have not attempted making any because, like you, finding pork liver here in the Salt City is not easy. Chicken livers on the other hand, are easily found, and cheap.

73 de Allen, W1SBY
by w1sby
Tue Apr 17, 2012 17:05
Forum: Sausages
Topic: [USA] Chuckwagon's "Brandin' Iron Beef Brats"
Replies: 10
Views: 9812

Thanks Chuck W.! This is exactly what I would like to try. The Doc has determined that my portly stature is unhealthy just as I have discovered the art and fun of making my own sausages. I will most definitely be trying this recipe/technique. One question though, you are smoking these at a fairly lo...