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So... here's my quandary :)
Restaurant Depot near me has a good price on boneless prime ribeye roasts ($11.39/lb for Black Angus); they are cryovac packaged and about 20-22 lbs. I will be smoking one (though I cut into 2 pieces to get 4 ends) on September 24th but picking them up on the 14th...
Haven't made bacon in a while, so this is what I just started 😀
5.5 lb. Pork belly
6.6 g #1 prague
39 g kosher salt
20 g brown sugar
Mixed it up thoroughly and rubbed both sides of the belly. Bagged in Ziploc and in fridge. I'm think 14 day, but open to suggestions 😀!
There's a Restaurant Depot near me where I get stuff, including brisket. Their current price is $4/lb, but they have full packers only, so they are much larger than what you saw. They always have at "choice" at that price point.
This is a cook a did a while back...
I did not remove the silverskin - just rubbed them up and on they went for a while :)
225 for 6 hours, them bumped to 275 3 hors, 1 hour in cooler wrapped with butcher paper. Rub was Slap Yo Daddy Beef Rub, but you could use whatever rub you prefer of course.
If you have time, a wet brine is an option - this is what I did on my last turkey attempt. Of course the amounts can be adjusted based on the size of your turkey and what's needed to cover it etc.
Turkey Brine:
1/2-gallon water
1/2-gallon apple juice
1/2 cup kosher salt
1/4 cup brown sugar...
I doubled this as I had 2 5 lb flats - cured for 8 days, then rinsed, smoked at 180 until IT 150, SV @ 155 for 48 hours.
CORNED BEEF BRINE
2 quarts water
1 quart apple juice
1 1/2 cups coarse Kosher or sea salt
1/2 cup brown sugar
3.2 teaspoons pink curing salt #1
5-6 Tablespoons pickling...
I second the purchase of seconds when they have them available - it could be just a slight color variation, or a minor dent. I have 8 grids in total, 4 for each of my Traegers. I probably use them 75% of the time and they work very well for me. In terms of cleanup, I just scrape them every...
Update - briskets hit 150 after about 9 hours, and into SV @ 155 at 5 PM today, so perfect timing for Friday's dinner - hopefully it tastes as good as it looks :)
Thanks - I do have the smoker set to 180 (read by my Inkbird) - I can adjust temp and shut it down remotely, but of course, can't restart it that way for safety reasons. I'll keep an eye on it for the morning and see where it goes. Worst case scenario is that I do a double-commute today to get...