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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? -
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... -
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??? -
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... -
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...- mrad
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- Replies: 34
- Forum: General Discussion
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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? -
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 -
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...- mrad
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- Replies: 9
- Forum: General Discussion
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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...- mrad
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- Replies: 14
- Forum: Meat Selection and Processing
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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?- mrad
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- Replies: 5
- Forum: Meat Selection and Processing
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Sad day
For Fathers Day, my wife bought me a Weber Kamado. However, she said there was one stipulation. I had to start clearing out some of my other grills/smokers. I guess I did not realize how many I had accumulated over the years. Between the garage and pole barn, we had 10 grills/smokers Brinkman...- mrad
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- Replies: 12
- Forum: General Discussion
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Looking for ideas on best method for Flat Iron roast.
My wife and I are camping in up north MN for a couple of weeks. I have been trying to find something to throw on the weber Kamado but have not been having any luck finding anything under $50. I did find a small-town grocery store that sold 'Flat Iron Roasts" They looked well-marbled, weighed... -
Any opinions on the Weber Summit Kamado?
Looking for opinions on the Weber Summit Kamado. Does anyone own one, and if so, what are your opinions? I came across a great deal on one today and am ready to make the purchase. I should mention that I currently have 7 grill smokers. A Blazn Grill works, A Lousianna Davey Crocket, three...- mrad
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- Replies: 6
- Forum: Kamado Cookers
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Question on Brisket method
I am curious as to what the thoughts would be on this method for a 13 lb brisket with a pellet grill. Inject brisket with beef broth and some phosphate. 1-2 hour at 160 ( high smoke) cook at 275 until the outer portion is about 190 degrees Then set the temp at 205 degrees. My reason for this... -
First time using Natural casing for meat sticks question?
I have used the "Hi Mountain" seasonings snackin sticks kit to make meat sticks3-4 times. They always turned out good to great, but sometimes the casing ended up being too chewy. Tonight I tried making sticks for the first time with natural casing. I purchased the casing from a local store...- mrad
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- Replies: 11
- Forum: General Discussion
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Can someone tell me the difference between a standing rib roast and a bonelessPrime rib roast
Coscto had both and both were choice. The standing rib roast had 4 bones and was half the size or smaller than the boneless prime rib roasts, but cost more. Wondering why? -
Looking for a Portable griddle
I'm looking for flat top griddle that would also be portable (legs fold) I would need one bigger than the 17" portable blackstone sells. Any recommendations? I have pass-through storage on a 5th wheel to store it when traveling- mrad
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- Replies: 13
- Forum: Slicers, Grinders, Tools, Equipment
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Has anyone tried cured prok belly for burnt ends?
I have a cured pork belly I have been cold smoking for bacon. I toying with the thought of cutting off a hunk to make burnt ends with. Has anyone tried this, and if so, how did it turn out? -
Bittersweet smell on pork belly when cold smoking
I have my second Pork Belly that I am cold smoking in my Blazn Grill Works Grid Iron pellet grill when using the amps tube with the grill off. When I did the first one about a year ago, and ended up with a bitter/sweet smell on the bacon and grill. Two nights ago I threw another pork belly in... -
Cold smoke or hot smoke bacon?
I have a 9lb pork belly that has cured for three weeks and is now soaking in water for an hour. Is there a preference of hot vs. cold smoking for bacon? I did one other pork belly that I made into bacon. I cold smoked that one for 15 hours cold smoking it 3-4 times in increments of 3-4...
