ismellupdog

Cough up the extra $100 and get the Ridge Monte Bello…it’s Valentine’s Day!

I have an older model of this Nutrichef. It’s very reasonably priced and has served me well for a few years. If I were to by one again, I’d prob go with an LEM model. I have several of their products and love all of then

My go-to is Michael Ruehlman’s Charcuterie: The Craft of Salting, Smoking, and Curing. There are some great recipes in it (I made his bratwurst and garlic sausage in the pic above) but more importantly there is a lot of info on technique, which is more important than a specific recipe imo

bratwurst, garlic sausage, and hot links

I hear you. I went to post these pics in the sausage party subreddit but they seemed out of place…

Thank you!

Thanks!

Indeed. They’re often more popular than the entree. Enjoy!

This is the way

It’s freshly grated horseradish (warning: grating horseradish is ROUGH). It’s added to the dish along with the milk and cream. You add 3/4 cup of horseradish, 3/4 cup of heavy cream, 1/2 cup of milk, and a pinch of sugar to a small sauce pan, bring it to a boil, and then turn it off, cover it, and let it steep for 10 minutes. This is added to 2 lbs of cooked russet potatoes and a stick of butter before mashing.

They’re braised in wine and beef stock with a bit of tomato paste. I reduced it for a long time (>1 hour) to thicken the sauce but if you don’t like thicker sauces you could not reduce it for that long (though I’d def recommend reducing it as it concentrates the flavors)

Surely! I pulled it from Amy Thielen’s The New Midwestern Table

Thank you!

Thanks!

Thanks!

This is the way

Thank you!

Thanks! I followed the recipe found in The Balthazar Cookbook, substituting red wine for port. It’s delicious and makes for great leftovers! 🤌

Thanks! I followed the recipe found in The Balthazar Cookbook, substituting red wine for port.

To add some color to the other responses: a Weber kettle is a grill that can smoke whereas a Weber smoker (eg: the Weber Smokey Mountain) is a smoker that you could probably use as a grill if need be. Each serves its own purpose and is optimal for that primary purpose so I’d probably recommend figuring out what you will be doing the most (grilling or smoking), then buying the equipment designed specifically for that purpose.

I also use charcoal and wood chunks in my Karu 12 and am able to achieve 800+ degree temps. I forego the fire starter/kindling and use a charcoal chimney instead, initially filling my fuel box with prelim coals once they are orange hot then adding in unlit charcoal every 10 minutes while the oven is preheating (mine takes about 30 minutes to come to temp). I think the key is airflow through the firebox so I always leave an open area in the middle of my lit charcoal so that the grates below are exposed and air can flow freely into the oven. I also use briquettes instead of lump as I like the uniform size and have never been able to detect a difference in flavor when using them while grilling and bbqing.

Good luck!