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Re: Bacon questions
Keep temps under 90 degrees for cold smoking. Nothing beats it. Lots of ways to cool the smoke — Amazin smoker, ice bowl, do what makes you happy. I’m cold smoking 8 lbs of salmon (Mailbox Lox) today…3 · -
Cold Smoked Bacon Project
8 lbs of SRF belly. 2 wet cures: Maple-Espresso and Sriacha-Chile/Garlic-Gochujang. Updates to follow . . .3 · -
Sunday Thighs, Salmon, Sausage, Tomatoes, Brussels
That escalated quickly — lots in the fridge that needed fire before it turned. The tomatoes were especially good. Stuffed with roasted garlic, covered with parm/romano mix and grid/plank roasted.3 · -
Re: Gas containers.....
Yes, there were terrible tragedies with the old-style gas cans. They were not exclusively the fault of the cans . . . "operator error" and "Darwin Award" type behavior absolutely …1 · -
Re: Fire Roasted Salsa
This could not be easier. Lump + 2 medium chunks of apple wood. 325 degrees +/-. 2 level set up with onions on the bottom grid and the juicy stuff (heirloom tomatoes and romas; interesting bell, swe…1 ·
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