2/26/2017 – First ever cheese smoke and first time using the new mailbox mod.
Tom
2/19/2017, Sunday – Bought another 3.7 lb. boneless beef shoulder roast (a clod) at HEB for $2.27/lb and rubbed it with Jeff’s Texas Rub made our way (kosher salt and granulated garlic) the day before; i.e. Saturday. Tied in as it … Continue reading
2/19/2017 – Yesterday bought a 3.54 lb. beef shoulder roast, 3″ thick, at HEB for $2.27/lb. Some marbling. This morning did this.
2/18/2017 – Split large, fresh jalapenos, removed seeds, and pulp. Lightly fired thin bacon strips. Inserted slices of my faux (not cured) pork chorizo with a thick sliver of Monterey jack cheese then wrapped with the hot lightly fried bacon. Sprinkled … Continue reading
Made this in Feb/March 2017 and liked it. Ingredients 1 c. mayonnaise1/2 c. chill sauce Ketchup + 2 count of Siriachi – as we had no chili sauce2 Tbsp. red white wine vinegar – as we had no red1 tsp 1 Tbsp. … Continue reading
Very Simple. Cabbage is browned in butter along with onions. Made to serve with corned beef and boiled new potatoes. Would be good with beef or pork with it butter base. Extracted from here. … Continue reading
3 tablespoons yellow mustard seeds; 2 1/2 tablespoons brown mustard seeds; 1/3 cup dark ale or beer good quality; 1/3 cup apple cider vinegar; 1 tablespoon honey or brown sugar or both if you like it sweet. I blend in … Continue reading
From Chef JJ – Pastrami Rub from Corned Beef 2T Black Peppercorns 1T Coriander Seed 1T Dry Minced Onion 1T Dry Minced Garlic 1tsp Allspice Berries 1tsp Mustard Seed 1tsp Dry Thyme Leaves 3 Bay Leaves, crumbled 1tsp Juniper Berries ( Skipped, … Continue reading
This cook follows closely the Cure Calculator plus Chef JJ’s brine/rub. Turned out great other than the MES failing after 2 hours then overcooking the thin pieces in the convection oven until they were a bit tough. See advice at … Continue reading
This smoke would have used cheese from Kroger that was on sale (of course) and following primarily Mr. T’s advice at SMF. The cheese to be smoked was a sharp Cheddar and Pepper Jack but the MES would not run below … Continue reading