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qrn

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Posts posted by qrn

    Stainless steel meat grinder plate sources

    in Kitchen Consumer

    Posted

    I have a bunch of carbon steel meat grinder plates, which I despise: I have no idea how one can actually keep the damned things rust-free, they seem to oxidize in the time it takes me to dry them. I just got a catalog from sausagemaker.com in the mail, and it seems they sell a wide range of stainless steel grinder plates. Has anyone tried them, and are there other sources out there I don't know about?

    got one from them and its several years old and perfect, still,,,

    Smoked pulled pork

    in Cooking

    Posted

    Thanks for the replies. I've never tried injecting before and I'm a little curious. Does this have a significantly different effect on the meat than a brine would? Obviously the Coke or grape soda would be significantly sweeter than most brines, but does it give the same textural changes to the meat that a brine would or is it simply about adding flavour?

    qrn - what do you mean by 'strong rub'? It sounds like you're almost doing a dry cure like I would do when making corned beef, but in a lot less time (it takes my corned beef about a week for the cure to reach all the way through). Is two days enough for your dry rub to flavour the whole piece of meat?

    Tyler

    I put "johnnys seasoning salt" and spice islands "beau monde",and some pickling

    salt on it,and it seems to work really well,seems to go into the meat a long way in 2 days..and,I am sure the real long cook/smoke helps it to get way thru...

    it,,,Bud

    What's wrong with my garlic chives?

    in Cooking

    Posted

    since its winter there,they might be really old...

    Bud

    I think Bud may have something here. My plain ole chives are MUCH more chivey tasting in July than they were in April. Garlic chives? They are rampant predators in my garden and I'm trying to pull them out, root and branch. But I use them more earlier in the year; their flavor is fresher in springtime.

    so they won't take over the garden,as mine used to do, pinch off the flowers, and they wont reseed themselves,,,,

    Bud

    Smoked pulled pork

    in Cooking

    Posted · Edited by qrn (log)

    I do a strong rub 2 days before,and keep in the fridgein a plastic bag, till cooking,then cook as normal...(rub has salt,so its got salt (like a brinewould make it salty.)

    Bud

    Lawry's Seasoned Salt

    in Kitchen Consumer

    Posted

    I thought it might be a base to see how these industrial seasonings were built, modify to your hearts content. Start with the Salt and MSG, bump it up a bit. Add paprika, onion powder ect.. But really most of those seasonings use a finer grind of salt than table, so its hard to imitate. YMMV

    I use all that plus celery salt,and garlic powder,grated onion powder,andgrind it in the electric cofee mill so its fine enough....

    Bud

    Garlic chives

    in Cooking

    Posted

    I am gonna try some in some vinigarette...I did some the other day with chive flowers and garlic and onion juice so the stuff may work well...will reportback

    Bud..

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