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Recent content by mrad
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Thanks for the replies. I didn't think it would work. Did the bacon wrap instead and rooled black forest ham and swiss cheese inside. Is 145 the temp to shoot for?
I was going to wrap my stuffedn pork lion with bacon. Then, after I filleted it, I started wondering in I could wrap the loin around the bacon to retain some mositure and bacon fat. Would this work, or would the baocn not have a good consistency at 145-150 degrees?
How long would COSTCO cryovac papckaged St. Louis style ribs be good for after the "packaged on date" on the package? I know thier briskets can be aged for a month or more but am not sure on their ribs. I have some ribs that were packaged May 30th with a jun 6th sell by date. Bought them on...
Tomorrow will be my first try at wings. I plan on using my Weber Summit and vortex. What temps do you cook at and roughly how long?
Do I want to let the wings dry in the fridge overnight? Any other tips???
I started the thread and am still looking. I am close to purchasing Missen stainless steel. I can get a 12 piece set for under $400 with their 20% off coupon. The 5 ply pans are as thick as the All-Clad D5 pans
I found some country style ribs discounted to $1.50 a pound this morning. I am thinking they are from the shoulder area as most CSRs in my area a labeled Loin on the package and these were not. What Internal temp do I want to aim for? I have not had good luck with the loin cuts of CSRs and am...
I found the same set when researching and saw the price at COSTCO. how long have you had the set? I'm willing to pay for quality but want to make sure it is the last set I buy.
I know this is a smoking website, but most on here seem to enjoy all kinds of cooking. We are looking to replace our 30-year-old cookware. I am looking for recommendations. I see a lot of promotions for Hexclad, but it seems to be a bit spendy. Not that I am against buying quality, I just don't...
I agree. When I ordered the sirloins, I asked for 1 1/2" thick. I thought I would be getting the ones similar to what I would get at my local market that were 2-3 lbs. They were huge slabs! I don't think my straight sirloins are over .75lbs. I also told them not to trim the briskets at all...
We recently purchased a beef, and as I was sorting it into the freezer, I noticed quite a few packages of sirloin tip steaks. I am not familar with cooking these and would like some tips.
Is it a lean cut?
tough cut?
Should I cook it low and slow, or hot and quick?
This afternoon I was digging through the freezer and found some pork spare ribs that are a few years old> I decided to throw them on the smoker with low expectations. they were cryovaced, but smelled a bit freezer burned. I did notice the price was one third of what I saw them for at the store...