zbigjeff you are so right. Thanks
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zbigjeff you are so right. Thanks
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Tex_77 thanks for the great reading.
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Boudin Looks fantastic, good job.
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mrobisr well said 👏
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OleSmokey that casserole looks good, and you’ve got me interested in that ninja now…
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calldoctoday congrats on the shotgun. Well deserved 👏
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Larry Tumblin your dogs look great. Congrats 👍
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Tex_77 Thanks, I had no idea. I never did receive the alert, but our e-mail has been a disaster for the past month or so when they cancelled out Centurytel & went to Bright. It has been a total nightmare & doesn’t look like anything will be done about it. We have been getting important e-mails a day or two after they were sent, not getting important messages at all from known associates, you name it. No problem though on the Live Stream as today pretty well made up for any possibilities. Can’t wait to get to Kansas now, but missed a ride on those twisters that came through last night.
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Brendan 0 Ridley is spot on, add ingredients and stuff as soon as possible, then let it sit in the fridge to enhance the flavor distribution.
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Dave in AZ Dave you get a thousand thumbs up, those burgers sound and look really good, wow!
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Powder works best. If it’s jalapeño flakes and you just need a little more, I would go 2 TBSP per 5# batch of flakes.
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Jonathon Austin Would it be possible to get more detail on the product description for cures? Would like to see more clarity on if its intended to be injected, brined, or dry rub. Specifically the https://waltons.com/blue-ribbon-maple-bacon-cure/ should be injected per the directions but its not immediately clear from the product description.
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Boudin It’s some pretty potent stuff. A little bit goes a long ways. I learned from experience. Now a days; when I use it, I start with half of what I think I should use. I can always add a tad, but you can’t take it back. I store mine in a zip lock bag inside a canning jar.
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Ridley Acres This is probably true. I’m sure everyone keeps tally of my posts this closely on account of how important I am… Lol!
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Ridley Acres said in Smoke House:
processhead Would these warming cabinet models be “safe” for indoor smoking in garage or shed if properly vented via a chimney? I would totally go this route if my local auction houses would ever sell one in my budget.
Yes, venting is important.
IMO, the key to doing this safely indoors is to have a way to catch and contain grease and keep it away from direct contact with the heat source. This can be something as simple as a pan with adequate clearance above the heat source. A grease fire is probably the greatest risk with any smoker.
With my smoker I also included an over-temperature cutoff that removes power from the electric heat source if the internal temperature exceeds a safe level.
Everyone needs to decide their own degree of risk tolerance with how they design, build and operate a smoker. -
Jonathon Does it seem like these community only drawings are bringing in more ppl?
Either way I like the idea of a special something just strictly for our community.
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Larry Tumblin I used them commercially, so I’ve actually tried quite a few brat and sausage seasonings. Philly cheese steak is a big hit to name one. I use a lot of their rubs and spices/ cooking seasonings. The BBQ sauces are fantastic and the mustards are delicious.
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chrisndee2 Those look great, nice job.
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startek welcome aboard.
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