Good step by step by SmokinAl at SMF to try. http://www.smokingmeatforums.com/t/242196/garlic-dill-pickles-update-ready-to-eat-in-3-days-with-vac-canister … Continue reading
Tom
Elote is the Mexican name for corn on the cob. Ingredients needed for 4 or 5 ears of corn: The Slather: 3 tablespoons fat-free mayonnaise 3 teaspoons fresh lime juice The Seasoning Rub: 1/2 teaspoon chili powder (my favorite is … Continue reading
June 5, 2016, smoked with apple chips along with pork loin bone-in. Rubbed the tomatoes and peppers lightly with EVOO so the smoke would stick. [Not sure that worked.] They smoked for 1 hr 15 minutes on the top rack … Continue reading
Very nice fresh 5# bone-in roast bought at Randall’s for $0.99/lb. Night before dry brined with APL’s Four Seasons. About an hour before putting in MES added Cayenne, paprika and dried minced garlic. Ambient temp stayed around 76° and humidity … Continue reading
This smoked followed one done by SmokinAl at SMF where he said he always smokes meat in an aluminum pan with a broth. This cook began the afternoon before, June 3, 2016, when Mary dry brined it with Adam Perry … Continue reading
Cook it until you reach an IT of 140-145* ============= mixed 2 ml (1/2 teaspoon) of mayonnaise with 2 ml (1/2 teaspoon) dijon mustard and 2 ml (1/2 teaspoon) dried dill weed and spread over fillets on a small sheet … Continue reading
By BearCarver with a lot of photos http://www.smokingmeatforums.com/t/244780/pork-loin-jerky-step-by-step-with-pics Recipes by DirtSailor with a lot of photos. http://www.smokingmeatforums.com/t/227772/london-broil-we-aint-gonna-let-spoil Thai Style pork loin jerky By CrankyBuzzard http://www.smokingmeatforums.com/t/235473/dry-cured-pork-jerky By SQWIBS with good Q-view of finished product http://www.smokingmeatforums.com/t/174131/sqwibs-jerky-recipes See also Chef JJ’s advice in … Continue reading
Based on advice from Aaron Franklin and Adam Perry Lang I made my first rub for the May 21, 2016 Pork Butt for the Farm smoke. The course rub to catch the smoke seemed to be a good idea and … Continue reading
Prep began on the evening of May 17th, 2016,by taking the 9.48 lb. Boston Butt out of the freezer and into the refer to start defrosting. The evening of the 18th removed it from the cryovac and salted with kosher … Continue reading
Saturday, May 14, 2016 Mary modified a recipe from myrecipies.com and made a GREAT casserole. Ingredients 4 pounds yellow squash, sliced 1 large sweet onion, finely chopped 1 cup (4 oz.) shredded Cheddar cheese 1/2 cup chopped fresh chives 1 … Continue reading