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  • Having been a charcoal guy for years, I own and have always used a chimney. When I got my BGE, I used the chimney too. So many people here recommend the MAPP torch, I gave it a try. Northern tool (up here in MN) sells a torch with an igniter th…
  • Dude, that graph is my kind of anal retentive! Which fan has the digital output? Anything beyond a USB port needed? I should have probably just searched the forum, eh.
  • Stike, you mentioned the edge will be saltier. Exactly right. After we got more than inch into cutting it up, the salt level is fine. Really good bacon, I will be making it again! Jagermeister, I'm glad to hear it from an MD. I don't eat ra…
  • Interesting point.
  • Here is the end we sliced bacon off. You can see the top portion of the meat is darker. This was what i meant by smoke penetration. You can see the meat on the lower part of the slab is not darker, so there goes that theory. This one is …
  • Great discussion! I, too, have made Kosher dills with the salt only cure. The half sour pickles come out earlier and are less salty. But, I have to be careful with the brine I use. One that is too salty will always deliver salty pickles. Ther…
  • I'll have to get some pictures tomorrow. I keep moving the soldering around in there to keep the smoke going strong. I wasn't sure how long I should have left it (could have easily kept going). It's interesting to hear you say 8 hours. It doesn…
  • What do you guys run through it? I may have used some corn sugar beer and some all grain barley (a Kolsch). The corn sugar and Turbo yeast has been the best! Not that I would ever do such a thing.
  • I have an idea that I would like stike's opinion on. Charcuterie (the book) calls for mixing the meat before stuffing. That really helps the texture. Would burgers stick together better if we mixed the ground meat until those "little hairs" for…
  • The wood fired pizza oven guys all use a recipe like PattyO's. I vote for it on the Egg as well!
  • I hate Knoblauch. He's a dirty, no good,... Sorry, Minnesota Twins Fan since birth - mom put the radio in the basinet (division champs that year).
  • "I frankly think that is what makes this stuff beautiful. to understand WHY a sausage tastes the way it does. or WHY prosciutto and country ham are almost the same thing, but entirely different." Best explanation yet!
  • What temp were you cooking them at? Any sugar in that dough recipe?
  • Applegate does exactly what Ruhlman mentions in the link I pasted above. The do a salt cure WITH celery juice which is high in nitrates. Nitrates in contact with the bacteria in the meat turn into nitrites. These nitrites keep the meat pink, pr…
  • More to your last question, I prefer to use InstaCure #1 because it is only nitrites. When I finally graduate to making Salumi, I will use InstaCure #2 with nitrates. Would I throw away the TQ? Not at all. Do I REALLY think it matters? No, the…
  • sells InstaCure #1 and #2: Insta Cure™ No.1, a basic cure used to cure all meats that require cooking, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numero…
  • Wow, truly inspirational! I take it the crust was hand tossed? Beautifully bubbly crust, great browning all the way around! Any sugars in the crust recipe?
  • Over the years I've tried a lot of gadgets out there. In the long run, and I quote Fidel, "cut the two ends off, then lay the blade flat on the clove and give it a light smack, just enough to crack the skins and they'll peel right off." Everyt…
  • I think their brand is called InstaCure #1.
  • It is hard to find at a store. has everything you need (and then some).
  • I'm also interested in hearing your advice on using CI. This is the approach I've used for years. After cooking in CI, I clean with water only. Without drying off the pan, it goes on the stove with high heat 'til all the water has been evaporat…
  • DewaltDakota has it exactly right. Acorns are high in tannin, but after boiling can be eaten roasted or into a paste... You would be smoking it with the nut - as someone else mentioned - the shell is very thin. Crack a few open before you do …
  • Dare I ask... Is there a temp you're shooting for on the chicken? Does it go til done (~160) or is the idea get it to 190 to 200?
  • Don't eat Bluefin Tuna. Save one for grandkids to see in an aquarium. Get the line caught tuna out of Hawaii. Don't mean to be too preachy; I'm a recovering Toro addict myself.
  • I cook up a lot of Rancho Gordo beans... A little bacon fat, carrots celery & onions, throw in the beans and some stock, simmer for 3 or 4 hours... Last Saturday, I added a pork hock I had smoked the week before. By the time the beans were al…
  • Spam and eggs - you have to try it once.
  • Anything with Booker Noe's name on it is fantastic. Ditto for Pappy Van Winkle - a real experience! A lot of great suggestions.
  • I like that approach, because you leave the CI grid on the whole time. Why mess with something that hot. I'm rigging up a grate with legs. I'll try that same approach. Thanks.
  • I think Evan Williams Single Barrel Vintage is step up that's priced the same. I keep it as a house bourbon. For the good stuff I break out Blanton's - very smooth. For more character, try some of the Ryes out there. It's all a matter of t…
  • What do you do with the small grate (and spider) after you've seared the chops? Do you leave it in - or remove it (and how)? Use the regular grate at the normal level - or elevated? I'm getting ready to do my first T-Rex method and wondering …
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