Jonathon I replaced my kitchen cabinets with 2 Husky tool benches with wood tops. I wanted a modular kitchen that I can easily move the pieces to clean under/behind. My goal is a commercial quality kitchen.
Jonathon that is the way the Agave works, no impact on glycemic index. With the changes in the gut, I have lost certain base proteins and chemicals that process foods. Pro-biotics are a daily friend along with supplements that remove excess sugar from my system I take just before my meals. It is really weird, because you crave the sugar, you eat the source, and if you over do it you feel sick. Sugar in cured products don’t seem to react the same, since there is a reaction when heated with other products, such as salts. I use brown sugar and maple sugars, more than white when I cure my meats. I will have to try vegetable glycerin. Looks to be made from palm, coconut or soy. Thanks.
@Team-Blue and @Team-Orange Need to come together during this time of national crisis! Obviously, team Blue needs to be in charge of this coalition though as team Orange has managed to bring us the coronavirus!
twilliams Ahh I thought you were keto for some reason! Well, either way man that’s awesome progress! 18 lb in a month is a lot. I’d always recommend adding exercise to any diet as it is fun and helps burn calories! I work 2 miles from where I live so for about a year (even in the freezing cold and 100°+ days) I rode my bike to work. The engine to my wife’s car blew and we had just bought a house and didn’t want to have another payment. Anyway, long story short (too late) that was probably the best shape I’ve been in since college and that was 4 miles a day!
twilliams Keto is great for weight loss, it just takes a lot of dedication. The biggest issue for me was that you can’t eat too much protein when going keto. Iif you do then your body betrays you and converts it to carbohydrates (sneaky body) and that meant a huge change in my eating habits. It helped me drop about 20 lb and I have kept about 15 of that off after about a year, so it absolutely can work, good luck!
I feel like I might ban Jonathon before I banned Joe Hell ! Hahahaha! Joe Hell if you ever do consider moving to Kansas, make sure you hit me up first. I can probably find a way to convince you to be around the action here in the greatest city in the country, Wichita, and also Walton’s!
KansasDad the last batch I used the same cure as I do on our house bacon. 1000 grams white sugar, 675 gr. Diamond Kosher salt and 90 grams pink salt per 5 gallons of distilled water. This next batch I’m using a ‘dry’ brine from Jess Pryles. Just google her name and ‘beef bacon’.
Way to go, Joe Hell! I whipped myself into shape a while back after realizing I could still live well without digging myself an early grave. It does take work, and I still make my doctor roll his eyes a bit when I tell him about my diet and drinking, but things sure are a lot better.
Joe Hell Your ribs look amazing and I actually sprinkled some chorizo seasoning on white fish this weekend! I am sure to no ones surprise it was amazing! I would have posted some pics but A) they were frozen bargain brand so they were extremely thin and B) they were gone before I thought of it! To make up for that here is a pic of the ceviche I had a restaurant make out of my Mackrel and Yellow Tail while on vacation!
twilliams Fish can absolutely make your smoker taste like fish the next time you use it. Joe’s recommendation of the smokehouse cleaner will work well for you. If its a pellet grill just be careful not to get any in your heating box on pellets and let it run for a few minutes at least after youve cleaned it before adding any meat.
I made a quick marinade with balsamic, avocado oil, fresh rosemary, garlic, onion flakes, a pinch of red pepper, salt and and a generous amount of pepper. I seasoned the meat and vacuum sealed for about an hour and a half. Before grilling I patted them dry and cooked for about 30 minutes at 225 then used the sear feature to give them some color.
I am really happy with this grill thus far. Pretty pictures coming soon!!! I’m not sure I’ve ever bought anything that required assembly that was easier to put together. It took longer to unpack than to put together. 15 minutes and I was already rolling!
Dave R This was my first time smoking trout. I might change some of the prep next time around. It was pretty spur of the moment and the quantity was far more than I’m used to so timing was the biggest issue. Generally speaking I grill or pan fry but the occasions are rare. Overall I’m pretty impressed with the end result…I’ll be refining this one all fishing season!
HerbcoFood It would be if I could my hands on some. Will have to talk to my local butcher bud. Sous vide, rested tight in plastic, sliced thin. It would be some of the best roast beast one could have. Or, eat it like and steak with a quick sear. OK, I just ate and my taste buds are flying around.
Joe Hell like truger said I was going to say you can’t post that and not give us the recipe! Looks delicious, this makes me think of fancy restaurants how the chefs there are trying to pack as much taste into a small bite as possible so they can eat less but taste more…as always it looks awesome!
Tonight I’m making a batch of Habanero Lime Almonds finished on the Pit Boss with Pecan pellets, Demerara Cane Sugar, course ground Iodized Sea Salt and a sprinkling of ‘Tajin’ seasoning!882FC5EF-D9C1-4A6A-B565-869CA4B7E105.jpeg
For the Masterbuilt look at getting a Auber Wifi PID controller, it works awesome, very accurate and stable temps. Also look at getting a cold smoke attachement, much better smoke for hot smoking plus added benefit of being able to cold smoke. Electrics are notorious for having trouble producing smoke at lower temps. A alternative to cold smoke attachment would be to make a Mailbox mod for the smoker. It does the same thing.
Hangar Steaks - Hangar Steaks were very inexpensive until somewhat recently, Americans became aware of this tasty cut and started looking for it in more than just restaurants. The problem with that is unlike other cuts like filets and rounds there is only 1 hangar steak per animal and it is fairly small. So it can be difficult to keep enough in inventory, especially since it is a very tender steak, for this reason, the price has increased year over year and what was once a great choice for jerky is starting to price itself out of the game, which is a shame as this is an excellent cut for jerky.
deplorablenc1 I pulled mine around 150 and threw them directly into the tank. I should have payed closer attention to the exact time but I think they were in there for about 45-60 minutes. I blame the rum for my memory loss.
We will be covering this more in future articles or “classes” but basically, if you char a piece of meat that is cured it can contain nitrosamines which are a carcinogen. This is also why we are limited to 120 ppm for injected bacon and 200 ppm for dry rubbed bacon of ingoing nitrites.
Joe Hell That’s a very interesting idea on the stone…I am doing some testing tomorrow and shooting a video on advanced thermal processing but I am going to try to pick one of these up and give it a shot, thanks Joe!
Jonathon I have built up the level of heat I like after moving to NM 36 years ago. Went from the occasional chile eater to loving the stuff and putting it on many items I wouldn’t have thought to put it on before. That being said I don’t think I could eat what some others in this group do, I like hot but still like to be able to taste the food it is suppose to enhance.