We use linseed oil soaked rags to smoke our bacon. But if you're short on time, ZIP briquettes is the way to go.
@paulpaintshop103 Жыл бұрын
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🔥🔥🔥👍👍
@iaov Жыл бұрын
Well played!!
@markymark8 Жыл бұрын
😂 Beautiful! Love it! 🤣🤣
@vincedibona4687 Жыл бұрын
I call horse hockey! 😉
@TheLittlered1961 Жыл бұрын
Definitely the comment of the day 🤣🤣🤣🤣🤣🤣🤣🤣🤣
@PewsNPullStarts Жыл бұрын
“Looks like a meat flower, that gives me an idea! Babydoll!!” From in the back “I’ve got a headache.”” 😂😂😂 too funny
@71723 Жыл бұрын
That's ok... what's your sister's number again?
@super5oldier139 Жыл бұрын
Too damn good
@talisolin Жыл бұрын
So many fisting jokes on this channel, methinks AvE has some experience
@halfshark101 Жыл бұрын
Don't throw away the over smoked, beatup end piece. Dad used to make a killer split pea soup out of it👌
@EddieTheH Жыл бұрын
Couldn't agree more! 🤤🤤🤤
@mumblbeebee6546 Жыл бұрын
Hell yes, no bit of pig needs to be wasted, ever! “snout to tail” has had a resurgence here in UK in the last decade, I will have a look for some recipes
@68MalKontent Жыл бұрын
Those endpieces are the best!!!! Could add them to beans, or use them for Polish pea soup or BIGOS...
@pimpnick4920 Жыл бұрын
My mom made me eat split pea soup. To this day I don't like it, but a man with no tongue would be glad to taste it.
@xavierthomas1980 Жыл бұрын
You just cannot make a split pea soup without a beatup end piece.
@landonashby2029 Жыл бұрын
Instinctive Knee Jerk Response handed down for generations, "I Got A Headache!" 😂
@user-sb2gh8du4z Жыл бұрын
As a pro chef I recommend Charcutery the Craft of Salting , Smoking & Curing by Michael Ruhlman and Brian Polcyn . Chef Brian was a culinary arts instructor at Schoolcraft College here near Detroit . I've had 2 copies of old master Kutas's book. The first one rendered unsanitary for the kitchen by decades of use around sausage making. I stand by his methods and recipes. Very solid read!
@markymark8 Жыл бұрын
Ruhlman is widely regarded as the definitive source for most charcuterie style recipes. Some people like to alter his base recipes here and there, but it's a fantastic starting point.
@tbeau5380 Жыл бұрын
Wow first time seeing a reference to schoolcrafts culinary program. The cafeteria was great
@philipramsden4975 Жыл бұрын
@T Beau Agreed, I used to pop in there all the time when I went to school there and a lot of people in the surrounding businesses would go there for lunch
@andycarson3341 Жыл бұрын
Ordered. Thanks for the suggestion.
@robertdinicola9225 Жыл бұрын
I have that book. So far have only made canadian bacon and bacon. Both were amazing. I live in florida so proper temp and humidity is impossible. Im converting an old 53 ge fridge fir curing meats. I got the temp part down, the humidity part is giving me a fit but, ill get it.
@mbyard356 Жыл бұрын
I would love to see “Uncle Bumblefork’s Kitchen” become a regular series. I always enjoy seeing what you’re making, and have tried more than a few myself. You also inspired me to get a flat-top griddle, after my BBQ rusted out.
@anonymouskultist Жыл бұрын
"Baby doll!!" "I've got a headache" Ah wedded bliss.
@dubdubdubdub Жыл бұрын
'Is that his butt cheeks?' The innocence of children. You're raising them right good Sir!
@pasto4ever Жыл бұрын
Italian over here. My grandpa and my dad used to get a dead pig every year, cut it all up and make salame, prosciutto, sausages and what not. Here's a funny story: when they where slicing up the magical animal we weren't allowed near them (knives and sharp things everywhere), so we usually played outside. One time we were making a bit of a ruckus, so my dad got out and told us he was gonna install a camera to "keep an eye" on us. He rummaged through his apron pockets, took out the pig's left eye and glued it on the wall. Needless to say we got scared shitless and behaved properly for the rest of the afternoon. We haven't done anything like that in the last ten years, but I'm pretty sure my dad still knows how to do it, so I hope one day he's gonna pass down the knowledge
@arduinoversusevil2025 Жыл бұрын
I used to feel bad about the oddball kids. They'd bring antipasti and Nonno's prosciutto for lunch; all the cool kids ate industrial mini-pizzas.
@pasto4ever Жыл бұрын
I still live in a rural part of Italy, so industrial mini-pizzas ARE the oddballs
@Grunttamer Жыл бұрын
@@pasto4ever hey don’t hope. Tell him you are buying a pig and ask for him to teach. The knowledge is too valuable to lose.
@mansonnanson8294 Жыл бұрын
Romanian here. Every year until fleeing the old country, we'd buy a very live pig and make it very dead. We'd then proceed, much in the italian manner, to transform it in cârnați, șuncă, tobă, caltaboș, jumări etc. The best part: șorici. Cooked pig skin, ripped directly off the dead beast. That, partner, I miss the most. Since moving to the UK, not being able to follow the tradition. The brits are sensitive to killing animals in your back garden.... Ruins their tea and gives them nightmares.
@benz-share9058 Жыл бұрын
The Italians who were already old when I was young (a long time ago) made amazing salami and I later learned that a key ingredient was some wild game. Usually deer or elk. It added an amazing depth and complexity to the flavor.
@ianpercy7464 Жыл бұрын
You could use the end piece to flavour beans. Cut it into small pieces, throw them into the pot of beans and let it simmer
@bobbygetsbanned6049 Жыл бұрын
Yall are crazy, the end pieces are the best, those are supposed to go to the chef.
@brianh2798 Жыл бұрын
I love "Babydoll's" response when you called her, "I've got a headache". 😂
@marks7502 Жыл бұрын
burns and allen
@chuckmaurice5709 Жыл бұрын
Outta the blue.... Him: "Hey, BabyDoll!" Without hesitation.... Her: "I got a headache!" 🤣🤣🤣🤣
@celynjones4958 Жыл бұрын
Meat flower 😂 Laughed so hard, nearly woke her up ❤
@TheRealPOTUSDavidByrd Жыл бұрын
bro I almost died at that line "I've got a headache!"
@nintendogal9143 Жыл бұрын
Cured: Handcrafted Charcuteria & More by Charles Wekselbaum is one that I picked up and was recommended by an Italian friend. He worked for an Italian food importer for many years, so I trust his judgment on books such as these. Another that I haven't picked up yet but have been told was decent is - In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher, Toponia Miller. Written by folks who own the Fatted Calf in the bay area that has absolutely delicious meats available.
@Nick_1911 Жыл бұрын
UNCLE Bumblefuck , be careful , that booking-ma-jig could self ignite ...
@greatestytcommentator Жыл бұрын
Don't get him started again....
@Nick_1911 Жыл бұрын
@@greatestytcommentator He is this close , i bet he is this close ... to "re-ignite" the fire . :D
@tbthedozer Жыл бұрын
@@greatestytcommentator 🤣 too funny!
@jesteravrgjoe2888 Жыл бұрын
When it comes to “Making The Bacon”. It’s always a good sign when a “Meat Flower” presents itself.
@bardzozlyczlowiek1 Жыл бұрын
What a turn of events. Guy who's name translate in Polish to Dick wrote a book about smoking a sausage.
@68MalKontent Жыл бұрын
With capital "D" it's just a familiar version of the name Richard. It is a "dick".
@benediktlechner6813 Жыл бұрын
German here: there's this traditional smoked pork belly called "Geräuchertes". back in the days many farm houses used to have a smoke chamber, usually located in the chimney where the wood stove was connected. it's done by hanging salted pork belly in beech smoke at very low temperatures (usually around 60-80 degrees science) for several hours. you might want to search for books written in german (hence the Schweinefleisch), look for something about "Räuchern", there are plenty recipe books about that.
@user-hv6wb5gk8p Жыл бұрын
I'm from a farm here in Germany and we still have a "Räucherkammer" (meat smoking chamber). Hasn't been used for decades so it's probably wildly unsafe by now but yeah, those used to be pretty common.
@jakeleblanc Жыл бұрын
@@user-hv6wb5gk8p I was married to a german girl many moons ago. A couple of times, her parents ( now deceased ) went for a visit back home in Germany and they came back with that famous " shinkenspeck " not sure of the spelling here and man was that stuff good. Apparently it was smoked in a special chimney like you said. We would eat it cold , sliced thin , with a good cold beer. That stuff was to die for. I miss it so much.
@redwarf8118 Жыл бұрын
@@jakeleblanc Schinkenspeck
@xXRadishXx Жыл бұрын
UK person here, the River Cottage curing handbook by Simon Lamb is great as it gives recipes for various things like speck, prosciutto, bacon (streaky and back), chorizo etc.etc. what I really like about the book is how it explains the ratios behind it so you're able to adapt a recipe to your liking, as long as you understand the salt percentage and acid needed. The salami recipe in it in particular is delicious
@Anguisette Жыл бұрын
I loved watching the River Cottage series, really hard to watch here in the US lol
@mikeymad Жыл бұрын
Was just going to post Simon's book - but I thought I would search first - big recommendation.
@xXRadishXx Жыл бұрын
@@mikeymad it's such a good book. We most recently made the chorizo that came out great, but I'll skip the fennel next time. Curing reddit is also really good for troubleshooting (needed some research when building my meat cave)
@richardharding7767 Жыл бұрын
The "I've got a headache" I pray to have a relationship like you and your wives one day.
@peterlee5535 Жыл бұрын
I think most married men have that kinda relationship. Can't just be me and Uncle Bumblefudge!
@nurgle11 Жыл бұрын
Is Bumblefuck a mormon now? or do you mean wife's :D
@richardharding7767 Жыл бұрын
@nurgle11 I meant her possession of her part of the relationship. I'm not the best at the myriad rules of the English language, and don't often find good opportunities to compliment other men on their wife's these days. Also maybe he is. And if so I pray for that sort of relationship too lol
@casemodder89 Жыл бұрын
without the headache part of course !
@steelstanding8005 Жыл бұрын
My book is called Daddy smels burned, was handed over to me by my dad along with a BBQ apron.
@ihavecojones Жыл бұрын
Kids grew up so big so fast... damn we are getting old...wish you and your family good health brother... good health
@Ted_P Жыл бұрын
It may not be old world but Charcuterie by Michael Ruhlman and Brian Polcyn is pretty good. Also, Ruhlman’s 20 and Ratio books are also pretty good for nerdier people just looking for cooking chops.
@jjweger Жыл бұрын
Uppper midwest churches used to publish cookbooks with family recipes submitted from parishoners. Try to find you some from rural Iowa (German, Irish), Minnesota (Norse, Swedish), and Wisconsin (German, Polish). I have a half dozen around, use them whenever I need to break the routine.
@MarkMLubas Жыл бұрын
In Polish, the author's last name translates to .... Um ... Dingus.😂
@arduinoversusevil2025 Жыл бұрын
Nom de plume?
@guerilla2013 Жыл бұрын
And first name translates to Roar…
@dutchdykefinger Жыл бұрын
@@guerilla2013 like the dutch: "uit je lul brullen?" translates: roaring out of your peepee (taking a piss)
@brandonobaza8610 Жыл бұрын
Maybe he's a fan of the 70's Trans Am with the "Screaming Chicken" 😁
@jacobbirkenfeld9261 Жыл бұрын
Went to the German bruhaus in Las Vegas, NV. Ordered the “sausage tower.” Three plates stacked on top of each other in a tower held various sausages with different sides on each plate. Did not disappoint.
@brlisong Жыл бұрын
My dad handed down the book "Bull Cook and Authentic Historical Recipes and Practices" the first printing was in 1960. I read it from cover to cover a few times when I was a kid.
@AntiDot70 Жыл бұрын
As a kid, my parents used to buy freshly butchered half a pig, and my mom and I would carve the poor bastard into all kinds of various pieces, brine them for a week, smoke them outdoors in a hand made smoker over hickory logs all day, then slowly boil the meat for few hours. No one had any instant thermometers. We just did what our gand parents used to do. Tech changed. We have all kinds of gozmos now, but I still miss them good old, simple days.
@meansofproduction4213 Жыл бұрын
Odd Bits by Jennifer McLagan. We used it at a butcher shop I apprenticed at, and it is straightforward and gives great results!
@Vikingwerk Жыл бұрын
Not really cured meats, but I once found a cookbook in a thrift store simply titled “The Meats Cookbook” and it included a wild game section; which included recipes for Bear, Squirrel, and Raccoon. I purchased it immediately and it is a treasured possession.
@denisrhodes54 Жыл бұрын
author?
@Vikingwerk Жыл бұрын
@@denisrhodes54 unfortunately I don’t remember, and all my books are packed up in storage as I recently moved.
@viol999 Жыл бұрын
the Foxfire series of books contains a lot of old time Appalachian cooking info.
@TheHooper96 Жыл бұрын
Whatever about smoking meat , hearing Brother Bear speak full and complete sentences has blown my mind , time really does fly by
@williamwertman24 Жыл бұрын
We have lots to hand written recipes from my great grandparents that are some things that cant be found anywhere. You can find close seconds now with recipes online but nothing beats them. Im glad they were wrote down before they couldn't. One favorite is wet bottom shoo fly pie. German heritage and Pennsylvania Deutsch.
@timberray9572 Жыл бұрын
I think you should start a separate cooking channel, Cooking with Uncle Bumble sounds like a wholesome show to me.
@Bill_N_ATX Жыл бұрын
I lost my house in a wildfire about 12 years ago and of all the things I lost one of the most treasured was a cookbook that was about a hundred years old with lots of notations in the margins. But it also had a bunch of recipes written on slips of paper stuck between the pages. They were in my Great Grandmother’s, Great Aunt’s, and my Grandmother’s hand writings. That book and those slips of paper were irreplaceable. Lots of old Southern Depression era recipes in there. Basically how to make something from damn near nothing.
@TheRealChrisHansen Жыл бұрын
Oh man I read that as "lost my wife in a house fire" 😅
@nikolaikai940 Жыл бұрын
Schinkenspeck is love ... Schinkenspeck is LIFE!!! 🤣
@andrewedis9907 Жыл бұрын
When I was a youngling I used to get paid 1 penny a minute and I earned £15 per week on a sheep 🐑 farm. Lots of painful, honest, lonely work but I enjoyed it. I once fell asleep in the middle of a field on a sunny day. I woke up surrounded by about a thousand sheep 🐑 staring at me in a circle 😂. It freaked me out but then I remembered where I was and what I was supposed to be doing.
@jameshopkins145 Жыл бұрын
The Fox fire book series is an excellent addition to any library. Jam packed with the “old ways” of doing everything
@40SnWfan Жыл бұрын
You can check that thermometer with a container full of ice and just enough water to cover it and boiling water. That should give you the variance on both ends.
@upinarms79 Жыл бұрын
Growing up poor in the old deep South, I've eaten just about every part of a pig you can manage to slice off and then some. I wish I could tell you I had some secret old family recipes but boiling, frying, or roasting was usually about as complicated as it got. That said, I do miss my granny's boiled hamhocks with pork cracklin cornbread and smoked hog jowl turnip greens. I doubt she ever used much more than salt, pepper, butter and lard but man was it good stuff. Probably no minor coincidence that I have high blood pressure now.
@assassinlexx1993 Жыл бұрын
The saying goes. We everything but the squeak.
@Sv5YpWTwd9otTA4So83f Жыл бұрын
Nothing wrong with that. Just good motivation to find a way to burn it all off more (preferably working hard rather than working out).
@Sv5YpWTwd9otTA4So83f Жыл бұрын
Interesting to learn that on the wine sourcing, that the French rules go down to bottling- and more importantly, fermenting and fining- on site. For the local stuff in Australia we can distinguish between those wines that are, technically, from one estate, or those sourced from multiple locations around a region, but the reality is that relatively few vineyards here will have their own winery and real deep knowledge (and continuously cultured yeast) for dealing with the products of their own Vitus sp. stock and climate/weather over time. In an ideal world, with the latest equipment, you can test the input to a wine and use a diversity of techniques to ensure you get a good product without being forced to overapply sulphites or use other interventions that negatively affect taste at some point, but it's certainly a lot easier when you have an unbroken history of making wine in the full range of climatic conditions for many decades if not centuries and can just refer to the old records. It also decreases the risk of corners being cut in the maturation process, or of faults going unaddressed simply because a third-party winery is underresourced.
@bryck9068 Жыл бұрын
My grandfather from Poland had a smoker. I wish I could get those recipes.
@Breakfast_of_Champions Жыл бұрын
A piece of bacon masquerading as ham! 😋 In Germany you buy it sliced for cold sandwiches, much less fat more ham. This weird American version looks like it veered off from the family tree more than 200 years ago.
@missiletm Жыл бұрын
“It’s all very Kosher” best line ever
@edsimmons6134 Жыл бұрын
Sixtyish years ago one of my favorite meals was at a tiny restaurant in Idar Oberstein, just across the river from Baumholder. Bunch of German ex-ex-patriots brought a cooking method back from the Argentine pampas that involved poking holes in meat, stuffing with chunks of garlic & onions, salt ed & peppered, wrapped in newspaper (gotta have that tasty toxic ink!) for a few days, then tossed on a circular grate above a large glowing hardwood pit and propelled by an apprentice. They served pork or beef & called it spiessbratten.
@henry3435 Жыл бұрын
charcuterie by Ruhlman is a total classic in the field as well as cooking by hand by Bertolli
@jackeyster5885 Жыл бұрын
Not fat dry milk powder and a little corsyrup works way better as a meat glue (a tip from john). Also adding nitrites to a brine turns it into a pickle.
@arduinoversusevil2025 Жыл бұрын
I'll try that thanks! Gelatin doesn't hold once it hits the pan.
@jackeyster5885 Жыл бұрын
@AvE yeah you really need something that will truly bind to the myofibular proteins once they are extracted, not just something sticky like gelatin.
@TheNaturalWorkshop Жыл бұрын
Ha awesome! Had a pain of a job in the shop today, settling down with a couple of rums and Bumblefork is back...happy days! Good shout about the books, been smoking meats for years but its all self taught, I don't think I've ever seen a proper book, might have to give that one a go! Thanks man and have a great evening 👍🏼
@bobbygetsbanned6049 Жыл бұрын
I have never used a book either but there are a bunch of guys who are super into smoked/cured meats on youtube who have good info.
@bobsch-gd6ze Жыл бұрын
My mouth is watering... You are correct, the recipes are hard to find on the tinternet cause they are handed down orally , from father to son. Sometimes for the good , some not so much. My buddies French Canadian Grandmother taught him and he has written it down, but they results are just not the same. Full Pots and Smoked Smokers ;)
@ScorpionRanchTX Жыл бұрын
Holy crap, I've been trying to remember the name of this wine for years! I knew it was Chateau something, but just bought it off recognizing the label. Couldn't find it after my local liquor mart closed. Glad you have excellent taste.
@clubdjmarcus Жыл бұрын
'a meat flower... That gives me an idea' 'I got a headache'... ROTFL
@christophersteves Жыл бұрын
Hearing you say “eye-talian” instantly reminded me of my Dad. He used to say it that way and would crack us all up. He’ll have been gone two years come this September. I miss him so much.
@64wbryantex Жыл бұрын
I have the same book. It's awesome!! And I've been eyeing this exact recipe thanks for showing it off and giving me some confidence. Dee jays smoke pit was a great resource. Not sure it it's still around.
@ReneTheJeepGirl Жыл бұрын
Bumbleforks and Babydoll go together like mittens and a sweater. So funny!
@ronkierstead Жыл бұрын
I’ve got the same book on my bookshelf here. One of my favourite recipes is the English bangers from that book. You did a great job on that!
@bertgarrison8317 Жыл бұрын
"What animal is that" had me falling out of my chair laffing ...then before I could get up I was hit by " Is that his butt cheeks" My side hurts...cute!
@espenschjelderup426 Жыл бұрын
I have a book that's so new that it has pictures with colors. I think you still can buy it as new. It's about how to cure, smoke and preserve meat and fish with recipies. But It's a Norwegian book. I'm writing this as I'm actually cold smoking some bacon that's going to be dry aged and preserved, and hot smoking some spare ribs😊
@EddieTheH Жыл бұрын
I love the irony of "spare ribs"! There's none spare when I'm around!!!
@Hardts Жыл бұрын
Your videos never fail to put a smile on my face!
@jackeyster5885 Жыл бұрын
On a more serious note, here at kansas state university our meat lab manager is one of the most knowledgeable and most experienced charcuterie artists I have ever met. Go ahead and call down here some time and see if you can talk to John in the meat lab, tell them Jack sent you.
@mooseflunky4569 Жыл бұрын
There was a book that was very popular in the 70's called Foxfire. It was written for the folks who wanted to get away from it all, live on a farm and be self sufficient. The authors had tried to collect all of the traditional techniques for slaughtering, preserving, and cooking (amongst other things). It might be worth a look
@Joshua-os6jy Жыл бұрын
My mom who passed away 3 years ago had all 3 or 4 in that series and she swore by them. Unfortunately when she passed I was incarcerated and was not able to get any of her things from the house so the landlord threw ot all away. I would do anything for those book back. I'm sitting here typing this and bawling my eyes out. Not what I expected when I hit the comments.
@Sv5YpWTwd9otTA4So83f Жыл бұрын
@@Joshua-os6jy My condolences sir. I read the books online via the Avalon Library, but there is no way to replace the items that are tied to those memories with family.
@ReneTheJeepGirl Жыл бұрын
I saw those books for sale at Bass Pro in Springfield, MO.
@tomwitman7465 Жыл бұрын
That's an absolutely great book on sausages!!! I use it all the time!
@christopher_hawn Жыл бұрын
Mr. Kutas' cookbook was the Bible I used back in the 1980's when I got bitten by the sausage bug. It's still my first go-to tome on the subject. Keep on smokin'!
@dhooter Жыл бұрын
You want to look into cook books from central to north central Pennsylvania. Check into the Pa Grange book. Pennsylvania German descendents smoke a ton of meats. Especially around Germania Pa Lock Haven, Williamsport area
@Sk1nSz Жыл бұрын
German here. Actually a swabian (that is the south-western most county). Can give you some of my grandmas recipes. All very local.
@strongandco Жыл бұрын
I use similar Chinesium thermo meters for brewing purposes where the temperature has to be pretty accurate, (for repeatability purposes at least). They are remarkably good, at least in the temperature range I use them for. The first one I bought was around 2007, the white bezel has turned brown but it still works just fine.
@stephen2028 Жыл бұрын
So glad you know how to pronounce Newfoundland. Uncle Bumblefuk did not disappoint
@ahopkins62 Жыл бұрын
Jane Grigson's "Charcuterie and French pork cookery". First published in 1967, but widely available... it's never let me down.
@gg86 Жыл бұрын
I have a cookbook from my grandma from around 1900 with classic German dishes. Love it, because they are Very simple and so good. 😊
@storkk Жыл бұрын
I've never been steered wrong by Dave Arnold's recommendations. Two of his related "Classics in the Field" are "The Art of Making Sausages, Pates and Other Charcuterie" by Jane Grigson, and "Bacon and Hams" by George Nicholls. There are also sections of Paul Bertolli's "Cooking By Hand" that deal with charcuterie that he has mentioned in the past. I've read the latter and recommend it, but haven't read the former two yet.
@henry3435 Жыл бұрын
Dave is the absolute best.
@homersimpson6985 Жыл бұрын
"Is that his buttcheeks?" New sticker material right there.
@ml3141 Жыл бұрын
You can test your thermometer accuracy by putting it in boiling water.
@jaym8027 Жыл бұрын
Hard to believe that the man who bought us BOLTR is using that thermometer.
@hxhdfjifzirstc894 Жыл бұрын
AvE is known to calibrate with the ice.
@tbthedozer Жыл бұрын
Hey, I was reading the comments and had a potentially brilliant idea! Here in the states (northern ones anyway ) we have these things called garage sales where we trade junk with one another for a few shekels during the summer months. My mother had picked up quite a few cookbooks from these and a lot of times they are assembled from recipes written by women of the PTO, the church, the garden club anyone who was trying to fund raise a smidge for their group. Hit the garage sales my friends…many of these books were never nationally published or some that were and are no longer available may be sitting on a picnic table this spring and summer at a garage sale maybe some other places call them yard sales.. hey ya’ never know you might meet an old timer who used to process the swine and eat everything but the squeal.
@gerikwysocki2091 Жыл бұрын
I don't comment on videos hardly ever. However, when you asked for books on the topic of curing meats, I felt compelled to share. The book you have in this video is a great book. You should also check out the books written by Michael Ruhlman (Charcuterie, Salumi). They have information about history and culture with plenty of recipes. P.S. I enjoy your channel very much.
@evilkidd174 Жыл бұрын
Meat flower, I have an idea. From off screen we hear I HAVE A HEADACHE. We need more Mrs. AvE in these vidjayos.
@SirBoden Жыл бұрын
Your wife’s “I’ve got a headache” background comment made me laugh really hard. Thank you.
@natereniger8773 Жыл бұрын
Can confirm bumblefuck has excellent advice for wine, as well as impeccable taste for the best wine region in the world.
@kbaisley4947 Жыл бұрын
Excellent topic that is making my stomach rumble. Looking forward to additional videos.
@colinpayton8509 Жыл бұрын
Home Production of Quality Meats and Sausages by Adam & Stanley Marianski. A very good resource.
@Buzz407- Жыл бұрын
Another great one is Charcuterie: The craft of salting, smoking, and curing by Michael Ruhlman and Brian Polcyn. They cover a lot of ground. They go all over from sausages to confits and such.
@bobshepherd9440 Жыл бұрын
"That pig was fat" made my day. I can't explain the pure joy and laughter it gave me. Cheers!
@PharaoRamsesII Жыл бұрын
The meat flower part at the end is pure geniousity a la Sir Bumblefork de la Kanuckistania
@CyberlightFG Жыл бұрын
My heart dropped as the thermometer rocketed over 100. Greetings from germany.
@markiangooley Жыл бұрын
We used to get similar stuff from a mostly-kosher shop when I was a boy… there was a section for us goyim. They also stocked such other definitely treyf food as canned rattlesnake meat.
@adamelliott2302 Жыл бұрын
Missed out on getting my Grandad's recipe for sausages. Old world stuff from the Deutschlander forebarers. At least I got the kraut crocks.
@FrancisTha1st Жыл бұрын
Talking about Nona lore being on the underground reminds me I have a few community cookbooks from the seventies around. I definitely need to get neighbor Shelly's Cheese Strata recipe digitized
@sirskidney7998 Жыл бұрын
Damn it Mr AvE, is there anything you can’t do? I’m sure I could smell it cooking and it looked spectacular! Awesome job. 👏 👍 🍺
@Strothy2 Жыл бұрын
As a German I can agree... Sieht echt lecker aus :D Guten Appetit!
@andyreid7274 Жыл бұрын
Book Fer a feller: The self sufficient life, and how to live it John Seymour Lots of useful stuff on how our grandfather's made things work with modern tools from the usual scumbags. Cheers Uncle Bumblefack!
@mrcraigz88 Жыл бұрын
This must be how Dwight Schrute makes his HoGmah! Who got to break the Pig Rib?
@canadianhunter21 Жыл бұрын
Coming to a bookstore near you: Ol' Uncle Bumblefuck's Skookum as Frig Canucki Cookbook
@jamesbrisendine Жыл бұрын
I just smoked a Brisket in my Acorn. Used oak scraps from my work. Its in the cooler takin' a nap before my friends come over.
@013d3nn1s Жыл бұрын
I prefer to eat this not reheated in thin slices on bread with some butter.
@arduinoversusevil2025 Жыл бұрын
but think of the crispy hot fatty bits!
@EddieTheH Жыл бұрын
I respectfully disagree. If you don't get blisters on your chin from hot grease how do you even know if you enjoyed it? 😁
@Misterfairweather Жыл бұрын
I've been meaning to grab some of the recipes from the old family book when I visit my dad. It's got about three generations of recipes in it at this point.
@pladner5 Жыл бұрын
Long time listener, first time caller. You my friend could use the coffee table text, "Oral Sadism and the Vegetarian Personality". Great publication. Happy smoking from a BCer.
@EvrttGrn Жыл бұрын
Stan and Adam Marianski has a couple of really good books of home made sausage and meat preserving recipes from around the world.
@patrickomeara1898 Жыл бұрын
“Charcuterie - The craft of salting , smoking & curing.” Michael Ruhlman & Brian Polcyn
@MrMaxeemum Жыл бұрын
"That gives me an idea, hey baby doll." "I got a headache" She's got you figured out.
@bencheevers6693 Жыл бұрын
Wow Ave, you contine to impress, that's a fantastic piece of meat (intentional) and looks great. I'm gonna take a look at that book if I can
@eight433 Жыл бұрын
Truly the best book ever. Bratwurst, Polish sausage, beer sausage, jerky. It’s all solid gold.
@jaym8027 Жыл бұрын
Thank you for the tip about the wine. It's impossible to find a decent bottle of plonk in the US these days. I'm going to give your advice a try. Although coming off my Lenten abstention, i seem to have lost some interest in the fruit of the vine. Cheers!