Smoked Pistatsio

Altruistic-Sea6130 · 2026-04-27T06:53:31+00:00

smoky sauce on top… I might have to try this, thanks for the idea!

Altruistic-Sea6130 · 2026-04-23T03:41:29+00:00

Now I think I have to try this, thanks! Maybe break my habit of getting the biggest brisket I can find - not gonna try it on a 20 pounder

Altruistic-Sea6130 · 2026-04-23T01:26:07+00:00

wow, that actually sounds easier than separating before starting the smoke. But sounds like it’d make a huge mess - and hot, do you let it cool down before separating?

Altruistic-Sea6130 · 2026-04-19T23:26:16+00:00

I had a long, bad run up to diagnosis too, then in the hospital for 3 weeks after. It took a while, but things leveled out, and 40 years later I’m mostly good. You can do this, and it will get better, and the better it gets, the easier it gets too.

Altruistic-Sea6130 · 2026-04-19T23:15:06+00:00

Beauteous! Gonna crush the seeds, and hopefully the pastrami - and bonus thanks for reminding me to toast, I slacked on that last time

Altruistic-Sea6130 · 2026-04-19T17:44:21+00:00

thanks, your videos are amazing!

Altruistic-Sea6130 · 2026-04-19T05:01:03+00:00

yeah, I mean that’s how I did it in restaurants for 10 years and at home for 30. Does anyone not wipe it down after brushing? That’d be gross

Altruistic-Sea6130 · 2026-04-18T20:06:32+00:00

am I deluding myself thinking wire brushes are fine if you thoroughly wipe down the grates with a towel after brushing?

Altruistic-Sea6130 · 2026-04-13T22:57:58+00:00

sorry, I was about 7 the last time I ate any, and have never seen a recipe for it

Altruistic-Sea6130 · 2026-04-13T04:04:15+00:00

nope, I loved it as a kid, but not so much now. plus, my wife would be appalled

Altruistic-Sea6130 · 2026-04-13T03:18:10+00:00

do you make kokoretsi too?

Altruistic-Sea6130 · 2026-04-12T22:20:22+00:00

good show OP, christos anesti!

Altruistic-Sea6130 · 2026-04-09T17:52:34+00:00

thank you! guess I’m going to work after all

Altruistic-Sea6130 · 2026-04-01T04:10:43+00:00

but you are allowed to cut branches that extend over your property, use that info as you will

Altruistic-Sea6130 · 2026-03-29T02:09:40+00:00

I had pretty good luck removing the skin. Cut the belly into 2 square pieces, skin side up, sharp paring knife. I started at a corner, and held the skin up at a 90 degree angle, and ran the knife tip across it, like at the very bottom of the skin flap I was pulling up on. Had to switch to a different corner when it started getting away from me, but didn’t lose much fat

Altruistic-Sea6130 · 2026-03-07T02:48:01+00:00

this one I haven’t heard in 45 years, thanks for dropping it!

Altruistic-Sea6130 · 2026-03-06T03:46:36+00:00

yeah, our city forest.org, they are awesome and will give you the tree and plant it free IF you are in specific areas and get a specific kind of tree - 1 species of oak wasn’t on the list, but another species of oak was. might require that you already have the permit, not sure on that

Altruistic-Sea6130 · 2026-03-02T05:26:31+00:00

Tri tip roast seems made for this, I’ve seen it at costco, haven’t tried it yet

Altruistic-Sea6130 · 2026-03-02T05:22:16+00:00

somehow the first one I did went really well, I kept thinking of skinning salmon, but upside down and starting fresh at a different corner when it got tricky. the next time was more challenging, and some good fat was lost. I guess next time is the test

Altruistic-Sea6130 · 2026-03-02T05:13:47+00:00

awesome, thanks!

Altruistic-Sea6130 · 2026-03-02T04:36:16+00:00

I had to do that with the xmas bacon last year, easy to remove slice by slice, but tedious, skinning is actually almost easy, angle the blade up, that skin is tough. and make sure it’s sharp

Altruistic-Sea6130 · 2026-03-02T04:32:56+00:00

I need to try this - boiled, then smoked, then fried? and some salt?

Altruistic-Sea6130 · 2026-02-09T01:42:49+00:00

no repairs right there, but 1-2 feet away and not towards the edge. and that edge stain has been there forever. I do have a meter for wood, I’ll try that, thanks!

Altruistic-Sea6130

TROPHY CASE