rotuts

this cheese is back @ my Tj's : its excellent and ages nicely in my cubord .

@&roid https://forums.egullet.org/cure-calculator/ I went to the tool bar and copied the URL hope this works for you

I think of mustard as a sort of emulsion freezing might split it if it is an emulsion but you might be able to mix it back up if eggs are a particular concern , consider pasteurizing them . they will keep longer . they are not sterile.

@Duvel there are only so many ways a sandwich can look and be perfect , your breakfast sandwich is one of them. an a banger to boot ! now I have to go buy some Scotch ! chilly here , and thinking of watching Endeavor again a show worth drinking along with

@&roid bet that comes nicely of the smoker . just slice thin as you can , against the grain and you might have a fantastic sandwich or something very interesting for the next ** Not ** Eggs Benedict

@billyhill thank you for your reply . So , from a whole shoulder you cut a bones part off then , do the cure , and get your Shoulder Bacon ? Im hoping your are ' 'Stocked Up ''' please consider the next time you get a full Butt you can take a few pics . as you work that through . Id love to see that BTW , I now have a place to smoke items like this Lucky Me !

@JoNorvelleWalker '' @rotuts You have a CSO and an APO. Lack of fresh local bakery bread is no excuse. '' of course you are correct . I try to rest on Mondays . and some other days . and having these ingredients right in front of me doesn't even slow me down. and , w the CSO and a refrigerator both you will need I have very good bread just not crunchy aromatic bread . Im happy ! F.D : the Local has a few other styles Ill look into it .

@billyhill I have never heard of buckboard bacon . goggled and found a few Rx's that look interesting do you break down a whole pork shoulder into smaller pieces , then cure ? what are the sizes of the three you pic'd ? Id like to hear more about your process and technique. thank you for the inspiration.

@Bernie good points Have not tried brining w beef nor pork I don't think it need it based on temps I use , which arefde lower than most others indeed , w long SV'ds you can get to mush I think some of this is the quality and age of the mat when you get it. '' it also dries out more and more '' this is more of a temperature thing I think. as you raise the temp of the bath , the muscle fibers contract more , squeezing out Jus . less squeeze at lower temps.

@billyhill at some point , consider 130 F might take a bit longer to get to tenderness but I think 130 F ends juicier.

@billyhill SV does any cut well . the cheaper cuts just take longer and taste better . SV does not do exteriors . rats .

@&roid I like everything you are doing here ! would you be able at any point to take a picture of the meat so I get a sense of that cut ? on the smoking : I(ve done ' just finished ' corned beef ( 48 hr 140 f ) cold smoked'd smokes on a weber w a pellet tube Ive done this in the winter to keep the CB's cool. then rebagged and Fz . best sandwich ever had sliced thin esp the summer .

@billyhill Nice ! how about the chew and tenderness of the meat ?

sorry , those pans are Detroit Pizza Pans note the depth and the wider opening at the top to get the DP out ? not to be confused w the Chicago deep dish round pan. I understand there is extra Block Chesse under refrigeration !

again , BTW the Rx , for that Detroit dough was this : https://www.seriouseats.com/detroit-style-pizza-recipe

@&roid I thought about a kamado style BBQ years ago. my friend had one , not so huge , and used it for pizza . high temp. then used it later , w a PID airflow controller. he loved using that system . for low and slow.

@Duvel interesting insight ! Id say the Brick for the Detroit [ed.: D is not far from ' Big Blue ' , an annual Combat Pair , for The Game ] Pizza might be on the milder side but, well , these ideas move to DetBrie ? w the same good crust.

@&roid unfortunately , no. but id say by his comments the turkey was very very similar to the spatched chicken in terms of smoke and deliciousness Im hoping Duck , spatched , ( for similar style comparison ) will show up soon . eventually , this : for review purposes . you may see how Aaron Franklin ( Austin BBQ fame ) did this , watching BBQ Franklin a PBS series if you can't find it ? then it was from MasterClass w Aaron Franklin the WHPS hopes to find some prime brisket some day and then some prime plate beef ribs I will say , I was very happy w the Costco brisket , featured in the second cook. Ill take the point 1/2. choice and be very happy.

apparently these were made w 100 % Wisconsin Brick Cheese and baked in the oven you see on the L , above first pick @ 500 F . I do love deep dish crust

Ill place this series here. these are Detroit style Pizzas prepared for The Game @ the WHPS , but Id bet the pans were baked inside using no wood pellets. but i do not know

@Duvel was the mackerel sambal a ' prepared ' product ? as mackerel is an oily fish , Id bet the when the jar is opened you are immediately reminded not to drop the jar.

I have not made this in quite a white : Tomato-Brie toasties ready for the CSO. I lightly toast the bread first , add Kalamata OO a light sprinkling of Penzy's sandwich sprinkle ( think garlic bread-ish ) then the cut tomatoes and brie plate these were surprisingly good , far better than the pics. the good news for me is that Tj's has all the ingredients , most of the time. No fresh local bakery bread on Monday . each layer needs a tiny tweek but not much. more broiler time to get that brown bubbly top or an added torching . Brie was cabinet aged for a few days, tomatoes brown bag aged

I made a batch of the BRM buckwheat pancakes. I used melted butter then oil my flap=jacling skills are seriously rusty. the first 4 were undercooked. the second 4 were better but not picture worthy tha PC's had good buckwheat flavor and I doubt they could be improved very much w a bespoke batter. I used a fair amount of butter between the 4 PC, and they were tasty but they needed syrup , of your favorite kind and more butter conclusion : PC's are really about the butter and syrup , or preserves Ill make 1/2 bath from now on ( 4 PC's ) and find some marmalade or something like that to help them slide right down. I would say , you want buckwheat PC's this mix will work for you as a starter.

the verdict on the Turkey was that it was very good , w nice but not overpowering smoke flavor. My friend prefers chicken to turkey so there is that.

sorry fried pizza