Trimming spareribs St. Louis style by Coyote
This is how I cut spareribs St. Louis style. This cut involves removing the skirt meat on the back side (bone side) of the slab and also cutting off the brisket or what is also known as rib tips. Everything we cut off will still be cooked, nothing...
Same concept using two different types of mailboxes.
Standard mailbox mod from Chris Blunck and a flat mailbox mod from Da Maxx - Thank you!
STANDARD MAILBOX MOD -
I was having difficulty on hot smokes due to the proximity of my AMNPS to the burner, the pellets would burn up prematurely...
Rick (NEPAS) posted this recently in another thread here.
CURES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in
the low temperature environment of smoked meats.
Salt and sugar both cure meat by osmosis. In addition to...
This pairs extremely well with Chef JJ's Smokey Au Jus: http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus
This one is the best one yet!
There is soooo much difference between a Smoked Prime Rib, and one not smoked!!!
2PM-------Rinse, Dry, and Score through...
This made headlines in the news and Chef JimmyJ started a thread on it.
Here you go Folks one more reason to be Extremely careful handling Pork to avoid Cross-Contamination, keeping Raw Pork under Refrigeration until it goes in the Smoker and Smoking at proper temperatures, 225*F or higher to...
The question "What's a good turkey brine and technique" was asked on here. Chef JimmyJ provided the following simple and concise instructions.
Controlling the salt in brine is important. I have used many different formulations and found my salt sensitive family will tolerate a brine with no...
Even though I have this copied, I thought it would be a good idea to include it here.
Smokey Au Jus
1- Lg Onion,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,