Looks great!
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Looks great!
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Quote:
Originally Posted by wyome
Looks awesome...down to last package in the freezer. Next time I fire up the pit I have to cook a few...freezes really well and great to have on hand for lots of recipes.
Water works well with cornstarch as a thickening slurry but if you're using flour, I recommend making a roux with butter, olive oil, or bacon grease (depending on the taste profile you're looking for). Cooking it as a roux will get rid of the uncooked taste of the flour. Alton Brown had a great explanation on "Good Eats" of the food science behind what's happening when making a roux but the shows aren't available on YouTube anymore.
Here's a recipe from Alton for a white roux (just the recipe, no Mr. Wizard-type explanations):
https://altonbrown.com/recipes/white-roux/
Interested for sure, thanks.
I finished off the standard wings last night and that has been my favorite sauce for sure. The base is Frank's Red Hot, garlic, and butter. Always an entire stick of butter, but this time I hand crushed the garlic with a pestle and mortar. I used a tiny bit of cayenne, but the real kick came from the Diablo Arbol sauce I mixed in there.
4 lb pastami going on the smoker.
https://i.imgur.com/ibtRJlu.jpg
https://i.imgur.com/vr5C1ay.jpg
Some thin sliced pastrami.
https://i.imgur.com/yn0E3eN.jpg
Mmmmmmm pastrami
Smoked chicken thighs and armadillo eggs...
Attachment 85590
Attachment 85591
Front quarter wild hog. More of slow Q than smoke job. Sweet heat marinade. Apple smoke for few minutes every hour for about 4 hrs.
Maybe can remember after pics and not just left over pics.
https://uploads.tapatalk-cdn.com/202...96c5bae544.jpg
Apple wood smoked fryers on the Weber Smokey Mountain Smoker. Almost done, it is 276 degrees in the smoker, 136 in the breast meat. Shooting for 150.
Attachment 86202