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Re: Deep Fried Pork Loin
Never done it, but sounds interesting. I'd probably do it cutlet style: cut it into 2-3 sections, butterfly and pound it flat, coat in seasoned flour and fry it up like a chicken fried steak.1 · -
Re: Cheese?
I let mine (gouda, mozz and jarlsberg) rest, vac sealed in a remote fridge, about 6 weeks. That was *just* about the amount of time it took me to be physically and emotionally prepared to try it agai…1 · -
Re: Franklin Barbecue Book
Received as a holiday gift and read it cover to cover. It's chock full of interesting info on approach and process, in an Aaron Franklin Humble Zen Master sort of way -- not so much a "how …1 · -
Re: Cold Smoked Salmon -- "Mailbox Lox"
Yep -- cold smoking; it's cured (so cooked) and the cold smoke adds smoke. I think vent is 8', which prob is too long (note the dip, which is where I get some condensate). Ambient temp is …1 · -
Re: Recommend a good Brisket Rub Please!!
Based on watching the Aaron Franklin videos, I've been extremely reluctant to departed from S&P. But bc I'm definitely NOT Aaron Franklin, I've occasionally supplemented my 50-50 S…1 ·
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