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AustinMT
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Everything posted by AustinMT
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Correct.
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The Jalapeño poppers are the only thing worth stopping for at It’s All Good. The 2 times I have been there the brisket had a steamed taste and texture. Beef ribs were the worst I have had.
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He's nails. His career has been Incredible, with a string of big roles from about 1970 through the early 80s, then switching seemlessly to more supporting roles, which he continues today. Had a cameo in "Kentucky Fried Movie." Biggest miss: taking $35,000 v. the 2% of gross offered to him for his small role in "Animal House." Cost him $2.8 million in late-70s dollars. He'll get roles as long as he wants to continue acting.
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It is a Cali thing, though I've been doing them for years. You really should sear on the grill after smoking (as the OP indicated he does). Out there, there are cooked fast on a wood grill (or Santa Maria grill), so the searing replicates the crust you get out West.
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Their sausage always looks like that, though it is always cooked through. There was a delay between 1) picking it up, and 2) getting it home, and then another delay in 3) opening and eating. This was not a shot at the restaurant. We did heat it up before eating.
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If you are cooking at 225-250, you really shouldn’t have a problem (based on what my Traeger uses). If you are concerned given this is the first overnighter, set an alarm and get up and check it.
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How many pounds fit in your hopper?
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I am need of a smoked turkey to ship to PA for Thanksgiving
AustinMT replied to The Ace of Aces's topic in Food and Travel
I forgot about that episode — a classic -
I am need of a smoked turkey to ship to PA for Thanksgiving
AustinMT replied to The Ace of Aces's topic in Food and Travel
Exploding turkeys— sounds like a Monty Python skit -
Exactly — I wasn’t suggesting they did both, but more that it is an odd combination of grainy/sour. I still use SC, but have pretty much been able to get the ratios right (and add seasonings) to eliminate the taste.
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Odd. The “grainy” texture would indicate they had used a flour/milk base and didn’t do it correctly, while the sour taste indicates a sodium citrate base but used too much sodium citrate, which can give a sour taste. Either way, doesn’t sound appetizing
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I am need of a smoked turkey to ship to PA for Thanksgiving
AustinMT replied to The Ace of Aces's topic in Food and Travel
https://www.southsidemarket.com/product/whole-smoked-turkey/ https://kreuzmarket.com/product-category/turkey/ https://www.nbsmokehouse.com/Items?cat=m10-05>ag=nav -
Tonight’s offerings. The champagne was nice — I’ve had zero dosage before, but not a Rose zero dosage. Seven Stones is one of our favorites
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Interstellar. Great with a side of the smoked scalloped potatoes
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Why not just use one of the large brining bags?
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HBO, and the first 2 episodes have been very good
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About 2 years ago, and the 70, 74 and 76 Mondavi reserve at a dinner. 74 was the winner. The 78 should be great. Will be interesting to see what happens with the Reserve going forward. I have a feeling that the MacDonalds will stop selling to Constellation when their contract expires in a couple of years. Mondavi has been using their fruit for years in the Reserve.
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Tonight, with a dry aged steak. Really nice, starting buying from them about 3 years ago. Small production from Calistoga; Aaron Pott is the winemaker
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I pledge to post more pictures of this STEAK
AustinMT replied to Landomatic's topic in Food and Travel
Dry aged rib steak tonight- 2804 replies
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