Recent content by texherp

I guess I'll be the stickler and point out traditional andouille is made using finely diced meat, not ground meat, and is smoked. I'm sure it tastes great though! :yum:

I do the exact oppposite actually. I'll boil them for only 2 mintues instead of 3 so they still have some bite.

I made a stir-fry the other day. I just buy a pack of assorted stew meat pieces to cut up small and it works out great. I know it's kind of a gamble because you don't know what cuts they're from, but I swear by it. It kinda goes along with the original spirit of the dish, which I believe is...

OP, I know what you mean. When I was in college as an undergrad in Austin, I lived in a 'co-op' where basically all the cooking and cleaning and other labor is shared by the residents in a structured setting and we were provided with 3 meals a day, cooked by whoever volunteered to be a cook for...

Couldn't you cold smoke it, then finish it off in a hot oven?

Thanks, I appreciate the tip. I'll try and remember to post pics :chef:

I'm smoking a chicken this weekend. It'll be my first smoke ever on the electric UDS I got for Christmas. I want to replicate these smoked whole chickens we used to buy from the church growing up. They were so moist and melt-in-your mouth tender. If I remember right, they cut out the...

I have never been able to make perfect hashbrowns from scratch either (at least not with raw potatoes). I think the real 'secret' is to use par-cooked potatoes as mentioned earlier. I also think my box shredder doesn't create as large of a shred as the commercial, pre-shredded potatoes. I...

I posted something a few months ago about making posole. I finally got ahold of some dried hominy, and will be trying that out. Before that, I made fresh hominy from corn and ashes. There is a variety of dried corn they sell at the Mexican market that has huge kernels that make nice big...

Thanks Bolas, that's kinda what I was referring to about the fast smoking/grilling method. What temps are you smoking at, by chance? I did some more homework and found this great series of videos on youtube that shows hot smoking salmon in detail: Smoking Salmon in Nome, Alaska (Part 1 of 4)...

Thanks for the bump. UGA's National Center for Home Food Preservation has a great PDF that describes hot-smoking fish in detail (here). I was confused about temperatures because apparently a lot of people will "smoke" their fish by cooking it for a short time in a hot smoker (like ~30...

So a few of the local ponds get stocked with rainbow trout during the winter and I figured this might be a good time to buy the smoker I had been wanting for a while now. I'm planning on buying a low-cost electric smoker, either the Master Forage dome smoker or the Brinkman Gourmet electric...

I actually prefer different toppings for different types of pancakes. I'll use molasses on buckwheat pancakes and honey on cornmeal pancakes. If it's sugar you want to avoid, maybe try using a low-sugar fruit jam as a topping?

I hear people talk about collards smelling bad but never really understood it. Then again I put bacon and onions in mine. Is it the collard greens or the ham hocks that smell bad?

I've grown okra many times in the past. I seem to remember the seed coming up pretty fast normally (within few couple days). I bet a lot has to do with soil temperature because they LOVE the heat. They're pretty much the only thing that consistently produces through the summer down here while...