This cook turned out ok and provide a few lessons. The large butt was de-fatted, cut into three chunks, dry-brined plus rubbed with creole seasoning, and then smoked a long time with the initial 3 hours with full grey smoke … Continue reading
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11/23/2017 – Made to take to Becky’s for Thanksgiving 2017 and it was a big hit. Inspired by the recipe at https://www.spendwithpennies.com/cranberry-waldorf-salad/ Later, had with several small dollops of vanilla yogurt for dessert and it was great. INGREDIENTS: 3 cups chopped cranberries … Continue reading
11/18/2017 – First time to brine a fresh bird in the larger Briner bucket with Chef JJ’s Family Favorite Brine. Had good pecan smoke with temps in the 300’s. Turned out fine with, very moist even in the parts that were … Continue reading
11/12/2017 – This was our second batch and followed the recipe used in our first batch. It did not turn out as well as the first batch although everything was crunchy and not too salty. It became very cloudy and seemed … Continue reading
Chilies de Arbol – 15,000-30,000 Scoville units. Similar in flavor to cayenne but a bit brighter. Medium to fiery heat. This is the ground chile you often see sprinkled on fruit in Mexico. A favorite chef friend of mine grinds these … Continue reading
Ancho chilies are dried ripe poblano peppers. Ancho chilies, like fresh poblanos, are generally low in heat, with a distinctively sweet and raisin-like fruity flavor. Mulato chilies are dried variety of poblano pepper, picked when very ripe. Mulato chilies are moderately hot, with a … Continue reading
Authentic Homemade Mexican Chorizo https://www.epicurious.com/recipes/food/views/chorizo-51123400 uses dried chiles https://www.mexicanplease.com/easy-homemade-chorizo/ Uses a combo of dried chiles and sounds authentic although he is a gringo http://www.seriouseats.com/recipes/2014/01/easy-fresh-mexican-chorizo.html This is the best one as by a Mexican lady and uses a lot of dried peppers … Continue reading
This idea works only for pans that are oven safe. In addition to your Fluke you’ll need one of those digital meat thermometers that have an oven-safe wire on them so you can leave the probe in the oven (with … Continue reading
11/11/2017 – Inspired by the recipe here. The recipe called for 1 lb of tomatillos but I had more so prorated the other ingredients to the values cited below. After 8 days this was a great, very mild but flavorful, … Continue reading
11/05/2017 – Used a whole head of white cabbage from Hong Kong Market. Cored and shredded with the new slicer to have 2,215 gm. Mixed in 31.5 gm Morton’s canning/pickling salt or 1.4%. Added: 22 juniper berries 1 T heaping caraway … Continue reading