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  • DParker's Avatar
    54 Minutes Ago
    DParker replied to a thread RIP Greg Allman in Podunk Corner
    He wasn't that old either...though I'm sure his time with Cher took years off his life.
    2 replies | 18 view(s)
  • Swamp Fox's Avatar
    2 Hours Ago
    Swamp Fox replied to a thread RIP Greg Allman in Podunk Corner
    This is a kick in the gut. Not that he's the first on my list to go, or the last, but when I remember as if it were yesterday discovering Eat a Peach at the public library, wearing it out for a week or so, and rushing back for Brothers and Sisters--- that would make this 1974, then--you could say I was a bit of an Allman Brothers fan. R.I.P. <iframe width="560" height="315" src="https://www.youtube.com/embed/vE3zhu9ROjo" frameborder="0" allowfullscreen></iframe> <iframe width="560" height="315" src="https://www.youtube.com/embed/FUvxRjYqjEQ" frameborder="0" allowfullscreen></iframe>
    2 replies | 18 view(s)
  • The Old Man's Avatar
    12 Hours Ago
    A little boy went up to his father and asked: 'Dad, where did my intelligence come from?' The father replied. 'Well, son, you must have got it from your mother, cause I still have mine.'
    613 replies | 13494 view(s)
  • DParker's Avatar
    1 Day Ago
    His logic was flawless.
    613 replies | 13494 view(s)
  • The Old Man's Avatar
    1 Day Ago
    Two guys were discussing popular family trends on sex, marriage, and family values.. Bill said, 'I didn't sleep with my wife before we got married, did you?' Larry replied, 'I'm not sure, what was her maiden name?'
    613 replies | 13494 view(s)
  • The Old Man's Avatar
    1 Day Ago
    A wife asks her husband, a software engineer... "Could you please go shopping for me and buy one carton of milk, and if they have eggs, get 6!" A short time later the husband comes back with 6 cartons of milk. The wife asks him, "Why the hell did you buy 6 cartons of milk?" He replied, "They had eggs."
    613 replies | 13494 view(s)
  • DParker's Avatar
    1 Day Ago
    DParker started a thread RIP Greg Allman in Podunk Corner
    They finally caught the Midnight Rider. http://www.billboard.com/articles/columns/rock/7759662/gregg-allman-dead <iframe width="324" height="182" src="https://www.youtube.com/embed/yojZ-Ksr8AE" frameborder="0" allowfullscreen></iframe>
    2 replies | 18 view(s)
  • DParker's Avatar
    1 Day Ago
    It's like sighting in a new scope...except it smells better.
    58 replies | 530 view(s)
  • Swamp Fox's Avatar
    1 Day Ago
    I just dunked a breast I cooked the other day, for four minutes at 400. This was too much if I were cooking for a glamour magazine, as I charred the skin black as night...But it was crunchy! And very edible! (If you're a red-blooded American.) The meat was warmed almost throughout, but there was a cool spot. I think I'll dial the next one back to 3 minutes as originally planned. It wouldn't surprise me if the sweet spot for the skin is around 3:30. I'm more concerned about a good skin than rewarming the meat.
    58 replies | 530 view(s)
  • Swamp Fox's Avatar
    1 Day Ago
    Just because I don't want to have to wait all weekend for someone else to come on here and say it, I'll say it: :p
    17 replies | 214 view(s)
  • Swamp Fox's Avatar
    1 Day Ago
    LOL... So, Wiki says---if I'm comprehending that gobbledygook correctly---that "button ribs (or featherbones)" have no bones, but that they consist of "the last four to six bones on the backbone." This is excellent information. Well done, Wikipedia. Here's a pic of what some people who ought to know call a featherbone. I hope they're right, LOL. http://www.chicagomeat.com/products/feather-bones/
    17 replies | 214 view(s)
  • DParker's Avatar
    1 Day Ago
    Lordy, I don't know nothin' 'bout no featherbones Miss Scarlett. But I do know that I want some sous vide short ribs for lunch Monday, so I'd better get started now. So after a simple coating with kosher salt, fresh ground black pepper and just a little bit of Louisiana Cajun Spice... ...on 4 ribs averaging just a hair under 1 lb each (largely bone, of course) into vacuum bags and a 158F bath they went, where they'll stay for about 48 hours. After that they'll go into the smoker for a couple of hours with some mesquite at ~225F. Hopefully we won't have any power outages for the next two days.
    17 replies | 214 view(s)
  • Swamp Fox's Avatar
    1 Day Ago
    I'd never heard of featherbones until you mentioned them in a post a while back, and I don't think I've ever seen them in a store. I haven't been to every BBQ joint around here, either (but I think I'm close, LOL), but you'd think you'd find them more easily there. Well, no. Maybe they're serving them in the fancier "joints" ...But don't get me started on THEM... :omg: Some places serve "riblets" but I'm not sure that's technically the same thing, depending on what you call a riblet. Wiki says there's a cut called a "button" that some people call a riblet but is not a riblet because it doesn't even come from the rib in the first place. However, a real button is apparently what some people call a featherbone, which seems to be a Midwestern thang from what I can tell. Here. Try to make sense of this, and somebody straighten me out. All I know is I haven't been able to find what I think you're calling featherbones. (But I've only been in Costco once in my life, either. That one time scared me straight.)
    17 replies | 214 view(s)
  • crookedeye's Avatar
    1 Day Ago
    i have 10lbs of featherbones, first i season them in a liberal amount of italian seasoning, then brown them in mrs stovers virgin olive oil.."by the way its walmart finest virgin olive oil". then bake them at 250 for a couple hours then latter on mr stubbs barbeque sauce the last half hour.. i would put my featherbones up against anything billy cooks..and win the gold medal..:hb:
    17 replies | 214 view(s)
  • DParker's Avatar
    1 Day Ago
    Yeah, when I say the skin was dry the surface is really all I could evaluate in that regard. But I would think that even that makes at least some difference.
    58 replies | 530 view(s)
  • Swamp Fox's Avatar
    2 Days Ago
    Thanks for that. I think Test Subject Number One after this will get a three-minute dunk and we'll go from there. There must be a lot less fat in a wing skin than in breast skin, for the weight or area, I bet. I can't image what I'd have to do to a breast to get the skin to be anywhere approaching "dry" with indirect heat. I guess a lot of times the top side of the skin skin might be dry but the underside is very wet, so I don't know if that really qualifies. I'm sure I've managed somewhat dry skin at some point, especially without a sauce, but I can't think of any time that the chicken wasn't directly over the fire.
    58 replies | 530 view(s)
  • DParker's Avatar
    2 Days Ago
    In retrospect...I think my "for a minute" advice was inaccurate. When I flash fry my wings I think I actually drop them in for 2 minutes. My apologies for the slip-up. And given that the skin on a breast is likely thicker than on a wing you might need to add another 30-60 seconds on top of that. Also note that with my wings, they've just come out of the smoker, so the skin is good and dry.
    58 replies | 530 view(s)
  • DParker's Avatar
    2 Days Ago
    "Cured ham? No thanks pal. Cured of what? What if it has a relapse on my plate?" ~Tommy Sledge, stand-up comic
    17 replies | 214 view(s)
  • Swamp Fox's Avatar
    2 Days Ago
    Update: I tried DP's suggestion to flash-fry a breast in my Presto deep fryer. (It's magic!) I cranked it up to 400 and sank a bone-in breast that had been marinated and mopped in the cooker. I let it swim for about 45 seconds, and Voila!--- This wasn't sufficient to crisp the skin. But I also had the breast skin-down in the basket because I didn't know if I was going to cover the whole breast or not. Next time, I'll sink it skin-up and see if that makes any difference. But I think I'll also have to increase the time. I will say the house smelled like a Chinese restaurant after that, though. Crispy duck? LOL I did the same with some mopped-and-smoked boneless pork chops, and that didn't give me any crust either, but then again, there wasn't any skin to crisp there anyway.
    58 replies | 530 view(s)
  • Swamp Fox's Avatar
    2 Days Ago
    P.S. About the best I ever do for that Black Label bacon on sale is 2-for-1, so still significantly more than pork tenderloin, which is $4.49-4.99 a pound, depending.
    17 replies | 214 view(s)
  • Swamp Fox's Avatar
    2 Days Ago
    Heck...I must be doing something wrong. I'm paying something like $8 for 12 oz. of Hormel Black Label when it's not on sale...Which makes it WAY more than twice what I pay per pound of pork tenderloin chops. When I look up "premium bacon" on the store's website, I see prices more like $3 and $4 a pound ($4.50 for premium turkey "bacon")...I think this calls for an investigation. Somebody doesn't know what premium bacon is, and I'm not saying it's not me...But I'm not saying it is me, either...LOL I deliberately was avoiding the question of the cost of time. Playing with fire and cooking meat is a pure reward...There is no cost exchanged for value...:grin: However, I AM once again disappointed in my prospects of ever justifying getting into reloading...LOL
    17 replies | 214 view(s)
  • billy b's Avatar
    2 Days Ago
    I have a 10# pork loin in the fridge curing since last Wed, gonna smoke it lightly next Wed. lots of Canadian bacon.
    17 replies | 214 view(s)
  • DParker's Avatar
    2 Days Ago
    I've been nosing around the webz seeing how others do this, and so far I think I'm leaning towards 5 lbs of belly in a plastic bag for a week in the fridge with the following: 5 tablespoons kosher salt 1 teaspoon curing salt (aka Prague Powder #1, aka sodium nitrite) cup maple syrup 4 tablespoons bourbon 4 garlic cloves, smashed 3 tablespoon black peppercorns, crushed 4 teaspoons fresh thyme 2 teaspoon fennel seed, toasted 2 teaspoon coriander seed, toasted That's a good question. Leaving aside the question of the value of one's time (which I'd probably just fritter away on some other non-essential pursuit anyway) I think I might...but not by enough to matter. The cheapest I can find my preferred commercially produced premium bacon brand (Wrights) at grocery stores is $16.98 for a 3 lb package, so $5.66/lb. In practice I don't buy it 3 lbs at a time because we don't eat it that fast, but I could if I wanted to open it up and freeze most of it for later...so that seems like a more fair comparison (seeing as how making my own is even more time and effort). Now, I'm going to do a 5 lb batch, but that's pre-cured-and-cooked weight. A quick consultation with the oracle of Google tells me that others tend to experience a loss of about 20-25% in meat weight by the end of the process (skin removal, water loss, etc). Taking the average means that the 5 lb chunk of pig I start off with should yield about 3.875 lbs of finished bacon. I think I paid about $3/lb for the pack of pork belly at Costco, so I paid $15 for the 5 lbs I'm going to use, which will end up costing $3.87 / lb of finished product. So I need to spend less than another $1.79 / cooked lb in order to declare a savings (even if a meager one). That's a fraction of a cent less than $6.94 in extra expense for the whole project. Factoring in the cost of the cure ingredients, the propane and wood chunks for the smoker, etc is going to eat a lot of that up. So I'm going to let the prospect of a superior product be my motivation here, not the prospect of saving any money (kind of the same philosophy I adopted for ammo reloading).
    17 replies | 214 view(s)
  • Swamp Fox's Avatar
    2 Days Ago
    I haven't, but I'm interested. Work up a good brine and spend a little skinning and refrigerator time, and a couple hours in the smoker...It would be worth a few shots. The question is can you come out ahead compared to premium bacon on sale. They say the taste of homemade will be different because-- leaving special seasonings and flavorings aside--I don't think store-bought is actually smoked anymore. (Maybe some is). And I would think homemade is a bit less expensive than even on-sale bacon. I wonder if there's any chance you could get it to premium-quality in terms of the minimization of fat, though. (The reason I mention bacon on sale is that's about the only way I'll buy it any more. Has anyone else noticed the prices? Holy moly! We grow more pigs than anywhere else in the country, I believe, and the stores want almost twice as much for premium bacon as I pay for boneless pork tenderloin chops!)
    17 replies | 214 view(s)
  • Swamp Fox's Avatar
    2 Days Ago
    Nice! I'll be cranking up the catfish operation here shortly, myself.
    1 replies | 40 view(s)
  • Swamp Fox's Avatar
    2 Days Ago
    I distinctly remember when blinds with shoot-through mesh first came out that they were sold on the ability to shoot rifles through. I don't remember a little barrel port or any such. I am replaying a TV ad in my mind as I type. I wonder if anyone could find a vintage ad on youtube in their spare time and back me up. I'm not going to bother; at least that's my present inclination. Of course, it could be that my memory is faulty. But I remember what I remember!
    86 replies | 1357 view(s)
  • Wild Bob's Avatar
    2 Days Ago
    A picture of some cats my son caught...(Well, actually, I caught one of the small ones... Which he loves rubbing in!) Another evening like this...and we'll be having that catfish dinner!
    1 replies | 40 view(s)
  • Wild Bob's Avatar
    2 Days Ago
    - Yea, I don't think it really matters when that protein extraction occurs, just that it does. Although, I have read that some guys feel that allowing that cure to occur once the meat is stuffed is easier than stuffing casings with meat that has already set up...Again, I think its more personal preference than anything...kinda like whether or not to use a Butt-out... :-) Important thing is to just keep on making that sausage IMO...one day you'll be a God when everyone else only knows how to rely on the supermarket and superstore. (That's a joke...I think...)
    46 replies | 1170 view(s)
  • Wild Bob's Avatar
    2 Days Ago
    To steal a quote from the Drive-By Truckers song: "I'm guilty of all seven and I don't feel to bad at all." :beer:
    17 replies | 214 view(s)
  • Wild Bob's Avatar
    2 Days Ago
    He did! His shot was a little off...and I couldn't figure out if was due to the screen or just his shooting.
    86 replies | 1357 view(s)
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