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That was a joke, it's from a restaurant!!

Recipe?   :rofl:  :rofl:  :rofl:  :rofl:  :rofl:

I turned a Shin Black into a coconut curry laksa, coconut powder, curry, garam masala, laksa leaves, dried garlic, scallions, Thai basil and smoked chuck roast. Not bad for a quick lunch.  

It's been a while and this hit the spot. I smoked a chuck roast yesterday just to slice thin for ramen, added scallion, Thai basil and dried garlic.   Did Shin Black change the ingredients? There's actual dried peppers in the spice pack. It was sinus clearing all by itself. i

It's a taco with a bread wrapper to use as a napkin. WAAAY the F up on the WTF meter.

Here ya go my Man, no need for fancy brining buckets. https://www.youtube.com/watch?v=8KdrhqDYF6A

HA, it's unrevokable!   At least I cooked it compared to most chefs that throw flour in the pot of stock.     

Chowda Cajun style   I started with all the usual suspects, diced onion, celery, carrot and had to throw my Cajun influence in it with the Tasso I made last weekend. I used 3 of the small cans of diced clams and saved the juice for broth. What's not in this pic is the 51-70 peeled shrimp and...

I tried that a few times, what a pain. Try using the biggest thighs you can find and trim down the meat so the skin wraps all around it, start at a low temp(250) then bump it up once the skin sets. OR cheat and use meat glue!!   Harry Soo has a good video...

You got that right, I have many one use items to store already.

Just use a bowl and put the lid on to hold it below the surface. 

I wouldn't waste money on that bucket, any bucket will work. Use a cooler if you have one big enough, just keep bags of ice inside to keep it cool. You can inject and brine to speed up the process. 

It's like ham but dryer and with attitude. Too spicy for most people to eat but fantastic in dishes. Did you watch the vid, I splained that.   You don't need a kit to brine anything, use a bucket for a turkey or ziplocks for smaller cuts.

I made a small batch of tasso and it came out fantastic.   Ingredients: 1 pork butt sliced into 1" x 2" strips andouille seasoning, I used Targil's from Opelousas La, it's perfectly spicy and the prices are cheap with reasonable shipping. It's not listed on the website so you have to call to...

I made chili and cornbread last night. Topped with sour cream, scallions, cheese and a dash or two of Skull Burner sauce from Shorerider.

Damn Mike, you're killing it!! If you're not careful you just might smoke yourself into a job, that food is  :onfire:  and you already have a following.   You need to hand out cards for catering gigs and see where that takes you.    I'm glad you checked in, I was wondering. Take Care Brother and...

I played with the smoker while being lazy for most of the day.   I used SR's rub and it came out perfect. Cooked a rack for 4.? hours unwrapped dry style except a few spritzing and reseasoned the last 15 minutes. Even the scooby snacks were good! Threw together a simple vegetable medley Au...

Where's that sandwich pic? It's hard not to drool thinking about it!!     Meanwhile, I'm stuck with ham and eggs. https://youtu.be/w0t0kSwriHY

It's Gumbo season again!!!   Chicken, aundoulli and tasso on the menu.     I made a video too.