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  1. mrad

    Anyone ever wrapped a pork loin around the bacon?

    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?
  2. mrad

    Anyone ever wrapped a pork loin around the bacon?

    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?
    • mrad
    • Thread
    • Replies: 13
    • Forum: Pork
  3. mrad

    Question on COSTCO cryovac St. Louis Style ribs expiration date

    Their briskets are the same. They wil be in the store 3-4 days after packaging with a sell date of 5-6 days later
  4. mrad

    Question on COSTCO cryovac St. Louis Style ribs expiration date

    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...
    • mrad
    • Thread
    • Replies: 6
    • Forum: Pork
  5. mrad

    Looking for some advice on wings with using vortex on Weber Summit

    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???
  6. mrad

    Looking for recommendations on cookware?

    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
  7. mrad

    What IT for CSR's

    Thanks. I was looking for a ballpark to start probing
  8. mrad

    What IT for CSR's

    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...
    • mrad
    • Thread
    • Replies: 7
    • Forum: Pork
  9. mrad

    Looking for recommendations on cookware?

    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.
  10. mrad

    Looking for recommendations on cookware?

    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...
  11. mrad

    Can't decide tri tip method

    I have done the brisket method a couple of times. I think I prefer the flavor better with the brisket method.
  12. mrad

    Looking for best way to cook Sirloin Tip Steak?

    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...
  13. mrad

    Looking for best way to cook Sirloin Tip Steak?

    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?
    • mrad
    • Thread
    • Replies: 8
    • Forum: Beef
  14. mrad

    Pork Tenderloin tips?

    What IT should I cook these too? Should I slow cook or hat and fast? They have been brining for 4 hours. average size is 2'X2" chunks
    • mrad
    • Thread
    • Replies: 3
    • Forum: Pork
  15. mrad

    Whats the oldes meat you have thrown on the smoker?

    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...
  16. mrad

    From backyard to Business

    Not sure that I can add a lot, but I have a friend that started doing this bout 10 years ago. He bought a lang 48". Business for him was good and he later bought a bigger lang. I had some friends that asked if I could cater their kids graduation parties, so I leaned on my friend for adivce...
  17. mrad

    What % lean do you request for your hamburger?

    Al, I used to do the exact same thing. We loved the brisket burgers. However, brisket is now $5.29 a pound in our area for a packer. I can't justify grinding it into burger.
  18. mrad

    What % lean do you request for your hamburger?

    I have a full beef that will be cut up late next week. The butcher told me they usually make the hamburger 90% lean. I'm not sure this is what I want. I think I would prefer 75%-70% lean. My thought is that fat adds flavor. Especially for burgers which is what I will make about half of the...
  19. mrad

    Beef Clod

    What would I do with soup or neck bones?
  20. mrad

    Beef Clod

    I have a full beef that will be cut up in the next two weeks. One cut I see threads about, but have not seen in my area is a beef clod. What part of the animal does this cut come from?
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