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Forum: Meat Smoking, Curing and Sausage Making 10-21-2013, 01:17 AM
Replies: 2,509
Views: 98,543
Posted By chef273b
Don't use #2! That's for dry cured meats. Kosher...

Don't use #2! That's for dry cured meats. Kosher and sugar plus your flavoring is all you need for salmon.
Forum: Meat Smoking, Curing and Sausage Making 10-04-2013, 11:15 PM
Replies: 2,509
Views: 98,543
Posted By chef273b
Guy who works at a local store brought in a huge...

Guy who works at a local store brought in a huge variety of wood for smoking. Anyone have experience smoking with peach or orange?
Forum: Meat Smoking, Curing and Sausage Making 09-29-2013, 07:38 PM
Replies: 2,509
Views: 98,543
Posted By chef273b
Got a grinder? PM me for some sausage recipes.

Got a grinder? PM me for some sausage recipes.
Forum: Meat Smoking, Curing and Sausage Making 09-21-2013, 03:04 AM
Replies: 2,509
Views: 98,543
Posted By chef273b
Missed the smokies and the flavoring in the cream...

Missed the smokies and the flavoring in the cream cheese. Thx!
Forum: Meat Smoking, Curing and Sausage Making 09-21-2013, 01:45 AM
Replies: 2,509
Views: 98,543
Posted By chef273b
Just what is this ABT? From the pix I've seen...

Just what is this ABT? From the pix I've seen looks like half a jalapeno stuffed with cream cheese and wrapped in bacon. Am I close?
Forum: Meat Smoking, Curing and Sausage Making 09-04-2013, 10:20 PM
Replies: 2,509
Views: 98,543
Posted By chef273b
Officially, you want to drop the temp on cooling...

Officially, you want to drop the temp on cooling food below 41 in 4 hrs. Same concept as cooling wort to pitch temp asap. Don't want to give the bugs time to grow.
A pork butt wrapped in foil...
Forum: Meat Smoking, Curing and Sausage Making 09-04-2013, 01:51 AM
Replies: 2,509
Views: 98,543
Posted By chef273b
[QUOTE="Melana;5482997"] Cut the trim into...

[QUOTE="Melana;5482997"]

Cut the trim into cubes, simmer with onion, garlic, chiles, etc. (cumin), until tender. Throw 'em back on a hot grill (or hot oven), and when the outside is crispy
pull...
Forum: Meat Smoking, Curing and Sausage Making 09-01-2013, 02:06 AM
Replies: 2,509
Views: 98,543
Posted By chef273b
Horrer story: At work, put 6 cured out pork...

Horrer story: At work, put 6 cured out pork bellies in the smoker (makin' bacon) at 150 for 18 hours, per my usual. Someone monkeyd with the settings, putting the hold temp at 385 instead of...
Forum: Meat Smoking, Curing and Sausage Making 08-29-2013, 12:07 AM
Replies: 2,509
Views: 98,543
Posted By chef273b
El pollo, ready for the mac& cheese. May or may...

El pollo, ready for the mac& cheese. May or may not be pix.
Forum: Meat Smoking, Curing and Sausage Making 08-28-2013, 11:32 PM
Replies: 2,509
Views: 98,543
Posted By chef273b
144929 Couple of St Louis style racks, and a...

144929

Couple of St Louis style racks, and a few bone-in chicken breasts for tonight's Smoked Chicken Mac & Cheese. There will be Velveeta involved.
Forum: Cooking & Pairing 08-21-2013, 03:34 AM
Replies: 80
Views: 2,612
Posted By chef273b
Every once in a while, sardines in hot sauce, ...

Every once in a while, sardines in hot sauce, vienna sausages, and saltines.
Forum: Cooking & Pairing 08-21-2013, 02:55 AM
Replies: 80
Views: 2,612
Posted By chef273b
Yes, leave the Fritos in the bag. And Gabe,...

Yes, leave the Fritos in the bag.
And Gabe, that sandwich IS better on Bunny Bread.
Oh, but you're a Duke's person. May have to question your judgement. Hellman's is the only real mayo. :-D
Forum: Meat Smoking, Curing and Sausage Making 08-19-2013, 10:10 PM
Replies: 2,509
Views: 98,543
Posted By chef273b
God, in a commercial setting the health dept...

God, in a commercial setting the health dept would be up yer a** for doing that. But I do such at home all the time.
Forum: Meat Smoking, Curing and Sausage Making 08-19-2013, 10:05 PM
Replies: 2,509
Views: 98,543
Posted By chef273b
No no no. You DRINK the bourbon! Seriously, I...

No no no. You DRINK the bourbon!
Seriously, I don't think such volatile aromatics add much. The big difference the water pan makes is moisture in your pork and a gentler cooking process from the...
Forum: Meat Smoking, Curing and Sausage Making 08-19-2013, 09:58 PM
Replies: 2,509
Views: 98,543
Posted By chef273b
Good advice bro.

Good advice bro.
Forum: Meat Smoking, Curing and Sausage Making 08-16-2013, 12:51 AM
Replies: 2,509
Views: 98,543
Posted By chef273b
That sounds right! Enjoy, friend. Do you do...

That sounds right! Enjoy, friend. Do you do plates, or eat it on cheap, soft, white bread buns. Mmmmm. I'm drooling.
Forum: Meat Smoking, Curing and Sausage Making 08-16-2013, 12:21 AM
Replies: 2,509
Views: 98,543
Posted By chef273b
All looks delicious! What's in yer ENC sauce? ...

All looks delicious! What's in yer ENC sauce? Nothing but vinegar and red pepper flakes, I hope. ;-)
Forum: Meat Smoking, Curing and Sausage Making 08-13-2013, 03:00 AM
Replies: 2,509
Views: 98,543
Posted By chef273b
That just sounds dirty.

That just sounds dirty.
Forum: Meat Smoking, Curing and Sausage Making 08-11-2013, 01:10 AM
Replies: 2,509
Views: 98,543
Posted By chef273b
Still working.

Still working.
Forum: Meat Smoking, Curing and Sausage Making 08-10-2013, 09:40 PM
Replies: 2,509
Views: 98,543
Posted By chef273b
140971 Debuting the new smoker. Got a rack...

140971

Debuting the new smoker. Got a rack of baby backs and a chicken in there on applewood. Excited for dinner.
Forum: Meat Smoking, Curing and Sausage Making 08-10-2013, 01:27 AM
Replies: 2,509
Views: 98,543
Posted By chef273b
Bad ass bacon. Hope the picture shows.

Bad ass bacon. Hope the picture shows.
Forum: Meat Smoking, Curing and Sausage Making 08-05-2013, 11:04 PM
Replies: 12
Views: 1,110
Posted By chef273b
Picking up the drippings from the pork is a nice...

Picking up the drippings from the pork is a nice move. My recipe is has pleased hundreds of people:
Canned baked beans- gotta be Bush's
As much diced bacon as you want
Diced onion
Cider vinegar...
Forum: Meat Smoking, Curing and Sausage Making 08-05-2013, 10:45 PM
Replies: 10
Views: 808
Posted By chef273b
1 gal water, 1 cup kosher salt, 1/2 cup sugar...

1 gal water, 1 cup kosher salt, 1/2 cup sugar (your choice). Believe this gives you a 5% solution. Add whatever flavoring


agents you want. Simmer, stirring, 5 min. Cool to 60.
Quicker,...
Forum: Meat Smoking, Curing and Sausage Making 08-03-2013, 10:58 PM
Replies: 12
Views: 792
Posted By chef273b
Turned out some bad-assed brats. Neglected to...

Turned out some bad-assed brats. Neglected to tell my guy to add the ice water (will likely use iced beer), but the flavor was spot-on. Kinda threw all the people that sampled for a loop. The guy...
Forum: Meat Smoking, Curing and Sausage Making 08-03-2013, 02:19 AM
Replies: 12
Views: 792
Posted By chef273b
Nice. I find that chicken thighs, in a whatever...

Nice. I find that chicken thighs, in a whatever sausage, work with pork fat ground in, at about 20%.
And crew is definitely helpful.
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