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Everything posted by daninpd

  1. Well, going back to basics, I don't know what we're dealing with. Without any pictures you described it as "the smoker' that you got about a year ago. What is it?
  2. A little perspective on a eagle's talons compared to a human hand.
  3. A little follow up to "All Dogs Go to Heaven". They all get to howl at the moon whenever they want.
  4. I don't know, but that description sounds like what I would say when someone kept topping up my wineglass. I'm not sure if there was a question in there or what. But, no, no other ideas than lamb is tricky.
  5. Spuntatura alla Griglia (from 1000 Italian Recipes) 3 garlic cloves finely chopped 1/4 cup olive oil 1 tablespoon finely chopped fresh rosemary 1/4 teaspoon crushed red pepper Salt 4 lbs spareribs, cut int0 individual ribs 1 In a shallow dish combine the garlic, oil, rosemary, red pepper and salt to taste. Add the ribs ans stir to coat. Cover and refrigerate 3 hour or up to overnight. 2 Preheat the grill and grill the ribs about 6" from the coals turning them frequently, until browned, crisped and cooked through, about 25 minutes. Serve hot.
  6. I would kill for that. Nice looking cook.
  7. Individual ribs let them get a bit of crisp all around each rib and even seasoning around each rib. It's like they do ribs in Italy.
  8. I generally followed @philpomrecipe, but added some maple sugar to the cure and added a good coat of coarse cracked black on the outside. I had two 1-1/4 lb pieces of pork belly (skin on) to cure, after skinning about 1 lb each. One of them skinned out to be a long, narrow, foot long piece of pork. After putting it in the cure and vacuum sealing I waited about 4 hours and then started pushing the meat inside the bag to try to make a nicer piece to smoke (think squeezing a toothpaste tube from the bottom). It worked, you can see the length of the bag is the "before" and the "after" is that piece after the cure. Smoked and held that shape just fine. I included a picture of the setup I used for a 4 hour low and slow ending with a 210 degree finish and a 160 IT. Thinly sliced for my favorite BLT: in a croissant.
  9. I buy mine at a Asia/Pacific market. Most Asian markets will have pork belly, often frozen.
  10. You can, and now is the time. Doing it in the middle of a cook is a major PITA.
  11. I am also reaping the benefits of taking the skin off the two belly pieces I now have curing: dehydrating the skin to make chicarrones (in the South: "cracklings"). Looking forward to the whole process.
  12. Okay, I do all of my bacon with Tender Quick, and the fresh garlic red flag got my attention. But I am going to throw in a little maple sugar to the cure. Just for a hint in the background to your recipe. With your permission I'll post pictures here?
  13. You have inspired me. I'm going to try what you did, except rub with crushed garlic in place of the granulated to get a fresher garlic taste. Looks great.
  14. And then there's when a BLT goes totally wrong.
  15. I think he's still working at Disneyland, just not a planet anymore. Just when you think you're safe....
  16. To keep things in perspective.
  17. Being a LSU product (Joe Burrow is the only reason I care about this Superbowl) "Tiger Sauce" is a subject of interest. If you do it include a recipe. TIA
  18. I was never one of those still standing when it came to decanting the worm, so, me too. Ah, the good old days and extremely fuzzy memories.
  19. I'm planning 3-2-1 St Louis Style Ribs in a peach nectar marinade and glaze. Low and slow with cherry wood at 225 to start. The glaze will be reduced peach nectar and Blackcurrant Preserves. Nothing fancy.
  20. Traditional Andouille in Louisiana is stuffed in casings from the large intestine and you rarely see it offered commercially any place outside of South Louisiana. It is stuffed with pretty much every part of the pig that wasn't used for another purpose, spiced heavily and smoked. Most Andouille you find commercially is either stuffed in small intestine casings or commercial collagen based casing about 1" in diameter when stuffed.
  21. Advice for the weekend from the Air Force.
  22. I would add the category "If you describe what the problem is by imitating the sounds it makes"
  23. I have always gotten meaty back ribs at Walmart, but never any that looked like those. I guess I need to rummage around more. Good looking cook.
  24. The fact that Jess Parties calls it a Tri Tip Steak displays knowledge of this cut of meat. A lit of people treat it as a roast and ruin it.
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