Search found 67 matches
- Thu May 16, 2013 08:41
- Forum: Other products
- Topic: My Sauerkraut Started
- Replies: 40
- Views: 38649
Just as an aside in this conversation, you don't need a lid on your jar, just a covering to keep things from falling in the container. We just use a cloth. If you seal the lid, the jar will explode... -t Thewitt, this jar was not sealed, it has an air lock on top filled with water. This way I don't...
- Mon Feb 11, 2013 08:41
- Forum: Offal products
- Topic: Scrapple recipe
- Replies: 26
- Views: 31421
A quote from Redzed "Smoking Don posted a link to a blog where something is called "scrapple" but if you look at the recipe you might as well serve refried beans to your guests and tell them that it's salmon mousse." Redzed you seem to be very good at putting down something you never tried. I said t...
- Tue Jan 29, 2013 05:39
- Forum: Recipes from around the world
- Topic: Corn Pudding
- Replies: 3
- Views: 5551
Corn Pudding
This is a great side that goes well with BBQ. Cranky Buzzard wanted the recipe. Thought I would post here for all since we in the Midwest forget not everyone knows what corn pudding or scalloped corn is. I have seen it called both but think basically it's the same thing. If you want to find some var...
- Tue Jan 29, 2013 05:31
- Forum: Smoked pork products
- Topic: Smoked Pork Butt
- Replies: 9
- Views: 9117
What's the going rate for an over night delivery of a pulled pork sammich from Ohio to Texas? Looks darn good from here friend! Now, about thar corn pudding, care to share? Us "suthen" folks don't have that one, and I'm really interested! :grin: Charlie Charlie I'll post in recipes,we here in the M...
- Mon Jan 28, 2013 18:23
- Forum: Smoked pork products
- Topic: Pulled Pork Question
- Replies: 13
- Views: 8759
SH Ray, I just posted one on pulled pork the way I do it, no brining, no spritzing and no added liquid when I wrap in foil. I think the butt has plenty of fat in it for the moisture and I just use mustard and Cajun seasoning rubbed on, makes a good bark. I do it 3 hours at 170 deg. smoke mode then g...
- Mon Jan 28, 2013 18:07
- Forum: Smoked pork products
- Topic: Smoked Pork Butt
- Replies: 9
- Views: 9117
Smoked Pork Butt
Jan 26 2013 The other day I went looking for a large beef chuck to fix but came home with a pork butt. At $1.46 a pound I couldn`t pass it up. I will freeze most of it for using in other dishes, like tacos or chili. I prefer to get one from my butcher, they have no added solutions. This one was from...
- Mon Jan 28, 2013 17:51
- Forum: Hyde Park
- Topic: Started a BBQ and smoker blog
- Replies: 8
- Views: 4334
- Tue Jan 22, 2013 14:21
- Forum: Offal products
- Topic: Scrapple recipe
- Replies: 26
- Views: 31421
CB if you want a tasty modern version of scrapple try this link, the girl knows how to cook. http://cowgirlscountry.blogspot.com/200 ... apple.html
Smokin Don
Smokin Don
- Wed Jan 16, 2013 16:12
- Forum: Recipes from around the world
- Topic: 7 Day Pastrami
- Replies: 2
- Views: 6161
7 Day Pastrami
Jan 15 2013 The original recipe for this pastrami was by a guy called Habanero Smoker and was adapted some by Walleye1. Ever since I first had pastrami on rye sandwich from the Homestead Florida AFB deli back in 1960; it has been a favorite of mine. I have used a recipe for quick pastrami done from ...
- Mon Jan 14, 2013 07:01
- Forum: Hardware
- Topic: What kind of meat grinder does everyone have?
- Replies: 39
- Views: 53015
- Mon Jan 14, 2013 06:59
- Forum: Other products
- Topic: My Sauerkraut Started
- Replies: 40
- Views: 38649
Re: Day 4
This is my sauerkraut day 4. All raised to the top; I just wondered if the was normal? Don the cabbage will rise so you want to put them weights on the kraut Don. You want to be sure the kraut stays under the liquid. If you can't get clean (mine are ceramic) weights on it fill a zip lock bag with w...
- Sun Jan 13, 2013 16:48
- Forum: Other products
- Topic: My Sauerkraut Started
- Replies: 40
- Views: 38649
Day 4
This is my sauerkraut day 4. All raised to the top; I just wondered if the was normal?
Don
Don
- Sat Jan 12, 2013 08:04
- Forum: Smoked pork products
- Topic: Greek Style Baby Backs
- Replies: 9
- Views: 8690
To answer all, with the Greek ribs I do not use any sauce at all. With a standard rib rub I serve sauce on the side if anyone wants it but I still like mine Naked, with just the rub. I have done them with sauce on for the last hour to set it some, I don't like it with sauce dripping off, but many do...
- Sat Jan 12, 2013 07:53
- Forum: Smoked pork products
- Topic: Greek Style Baby Backs
- Replies: 9
- Views: 8690
Here is the recipe I followed BD. Spices are just to your taste, with fresh garlic I like at least 3 cloves on each rack, Lemon zest from one lemon on each and juice from 1 lemon on each rack. 1 or 2 Racks of Baby Back Ribs or spare ribs 2 to 3 garlic cloves or more to taste dried oregano to taste J...
- Fri Jan 11, 2013 08:47
- Forum: Smoked pork products
- Topic: Greek Style Baby Backs
- Replies: 9
- Views: 8690
Greek Style Baby Backs
I was hungry for some Greek style baby backs. I don`t remember where I found the recipe but it is simple. It is just salt, pepper, garlic, oregano, lemon juice and zest. I get tired of my standard baby backs with my standard rub, Penzey`s Galena street rub. I usually do not sauce mine but serve sauc...