Search found 14 matches
- Mon Sep 08, 2014 01:28
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
- Wed Sep 03, 2014 03:29
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
Welcome back CW. YeeHaw Now before i get the tellin what i have learned... Hot Dog, I got excited when you started talkin about Psychedelic; maybe some loco weed or magic mushrooms but then I realized I read the word wrong, Psychrophilic. Well darnit, I guess I have to stop lookin on the side of the...
- Sun Aug 31, 2014 05:13
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
Smoked Pork Loin The five days of chillin (brining) in the fridge was up today. It took 8 hours to smoke and bake. I could not get the smoker to stay close to 200. For the first 2 hours it stayed between 210 and 230, then I got it down to between 170 and 190 for the next 2 hours. Pulled it and put i...
- Thu Aug 28, 2014 00:13
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
- Mon Aug 25, 2014 01:07
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
The Hip Shot Hamburgers turned out very good and tasty. Since it's Hatch Chile time I added some before forming the burgers. I know that 5 lbs of ground meat in the basic KitchenAid mixer is max, anything more and it would overflow. I had to put on the splatter shield and hold it down while the meat...
- Mon Aug 25, 2014 01:04
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
- Sun Aug 24, 2014 20:37
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
I am getting ready to brine the pork loin for Canadian Bacon. I have a 3.5lb pork loin. From Chuckwagons Smoked pork loin, it is using a 10 lb pork loin. Since i have about a 1/3 of thw weight then i should divide the ingrediants by a 1/3. The original recipe has: 10 lbs Pork Loin 3T Cure #1 4 qts I...
- Sun Aug 24, 2014 18:09
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
Made the Breakfast Sausage and Gravy yesterday and this morning. The sausage was a little bit salty, I believe because the Pork Butt had a 12% solution. Once added to the gravy though no other salt was needed. I should have thinned the gravy out, it really thickened once I plated it. None the less i...
- Sat Aug 16, 2014 16:14
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
- Fri Aug 15, 2014 02:58
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
I am checking in. Unfortunately i got called out of town till Monday. So all's I can really do is read. But I have to say YeeHaw to the misses, she was kind enough to get me one of those pork butts from Aldi. So come Tuesday i can get down to some sausage making. With reading I have learned and figu...
- Wed Aug 13, 2014 23:09
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
- Tue Aug 12, 2014 12:50
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
- Thu Aug 07, 2014 22:13
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 166929
Are we going to try and cold smoke? If so I just ordered an A-MAZE-N Pellet Smoker. From what I read this works very well and is inexpensive. They currently have some as scratch and dents for 1/2 off at 22.50 if anyone is interested. https://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNP...
- Mon Aug 04, 2014 16:51
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 203751