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I'm new to this forum I have a question three slabs half a case of chicken they purchase everything my wood my supplies traveling three miles is $125 a good price
Hello, New to the forums. I love Montreal Smoked Meat but the closest real Jewish Deli is over 85 miles (130km) away from my house.
I found a charcoal side smoker at the side of the road on garbage day and dragged it home. I started my 8 day dry cure after finding Prague Powder #1 on Amazon.
I...
I purchased my husband the MES 130S advanced series model on sale at Cabelas for $189 for fathers day... But since joining this page, I have read some not so good of reviews of the MES and wondering if I should return it?? I found the Pit Boss Hammer Tone 2-series digital Electric vertical...
Just a question out there. How many people smoke their brisket in an aluminum pan and how many on the rack. And what are the pros and cons of each
I bought a storage cabinet several years ago to store my stuff in, then bought another a month ago to store extra plastics, bowls, canned goods and baking racks in. The brown cabinet that I got several years ago I'd reinforced the top of it so I could put my slicer and stuffer on it. The white...
http://www.theothersideoffood.com/ground-turkey-vs-ground-beef/
Ground Beef WINS!
I was born and raised in a family meat and grocery store, living above the store in a quiet country hamlet in way upstate NY - I say 'way' as many think 10 miles outside of NYC is 'upstate'; this was over 300 miles north of NYC.
After WW II, Carl E. Fassett purchased a business in the center of...
I have a Cameron stovetop smoker which I utilize often in my Motorhome. I went to Ranch Market and purchased a frozen octopus. Thawed...rinsed...put in glass bowl...added coarse salt and massaged well for 5 minutes... this took slime off and tenderized the octopus. I separated the tentacles...
As a reply to "Smoke House Problems" I stated:
"I was just speaking with a fireplace construction expert, and a food smoker himself, discussing my similar situation. I have trouble getting my offset smoker to get up to cooking temps. After looking at my design, he explained that I had too...
Over the years of grilling, barbequing and smoking I have often kept very rough notes of various details of my efforts for future reference (usually only the good results of course). However from Jeff Phillips’ excellent book Smoking Meat, I noted that he recommends Logging Your Smoking Sessions...
http://images.bimedia.net/documents/Beef+name+list.pdf
This, being a PDF, doesn't allow me to reprint it, but just click on the link.
http://images.bimedia.net/documents/pork+name+list.pdf
This, being a PDF, doesn't allow me to reprint it, but just click on the link.
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The Difference Between Kosher Salt, Sea Salt, & Table Salt?
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Secret ingredients. We all love them and we all want to be in the know. So I’ll let you in on a secret ingredient that professional chefs use all...
Color of Fresh Meat: The Basics
The information from the above post was taken from the source below and is in the public domain:
Posted on
23. September. 2009 by Chris Raines
By Christopher R. Raines
The color of fresh meat is considered one of the most influential factors related to fresh...
Some articles concerning molds:
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/molds-on-food-are-they-dangerous_/...
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Topics / Food Safety Education / Get Answers / Food Safety Fact...
I am sure most of us has seen the tubes of ground beef in meat display cases - 1 lb, 3 lb. 5 lb. even 10 lb. with varying "grind mix" labels of 73/27, 80/20, 85/15, 93/07, etc. What the heck are they? Is it monkey meat? Or garbage crap? That often comes to mind to those that don't know...
While starting up my MES30 this morning to get up to Temp I used my ET 732 Temp Probe for the first time and noticed 20* degree
swing in temp! Which should I believe? Going to Smoke a Pork Butt and want to maintain 230* degrees...................................
MES30 holding at 255* & ET732...
The term, London Broil, is a method of cookery, not necessarily a specific cut. it originally was a method of cookery for the Flank Steak; cooking it fast to medium rare, then sliced across the grain on a bias (slant). But, over time, it got over-used in its description to include almost any...
The Spatchcock
So you never spatchcocked a bird? Don't worry, it's not what you think! Spatchcocking is a way of turning a hollow, bulky piece of meat (bird) into a compressed, flattened piece of meat. BUT WHY WOULD YOU DO...