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Recent content by mchar69

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  1. mchar69

    Bellies

    Hey Torp 3T  Pete (the subman)  - did those bellies have the spares attached, or no? And which asian store did you go to?
  2. mchar69

    Oh that small unused front yard

    I like your yard.  Not sure why you took all the grass out - to save water? Xeriscaping? You did a ton of work.  No TONS of work.
  3. mchar69

    Soy protien concentrate

    Dry,  And re-read where he says to use not the dry milk you find in stores, but a much finer powder. I'd get the soy protein concentrate from sausagemaker.com
  4. mchar69

    What's the cost of pork belly????

    The Chinese stores will have them - they sell small chunks in the case, but If you ask, they'll get you a full, untrimmed belly, w/ the spares attached and skin.  $3/lb last time I got one.
  5. mchar69

    SMOKED LOBSTER!!!!!

    Leah - you are either- 1. Amazing 2. Insane 3. BOTH!
  6. mchar69

    Tenderloin for pulled pork?

    S+P those Tenderloins, roll them in a fairly hot 12" pan with butter, do NOT over cook them, slice on the bias while pink inside, silly good. Take them out of the pan while still squishy or push down feeling. If it's stiff, you got dog meat. (happy dog).
  7. mchar69

    TBT (Throw Back Thursdays)

    Nice pics, Pops.  Pork Roast 49 cents / lb.  Wow.  That's like 4 gallons of gas back then? Meat prices relatively higher than gas back then.  Household income like $1000 PER YEAR or so. Hmm.
  8. mchar69

    Under Cooked Chicken

    I can see this is why it's hard to please when smoking chicken - I like it when "the juices run clear". If it's pink, and mine, I trust it. Other peoples' cooks, not so much. Some woman got 100 people sick at a church function a few years ago in S. MD when she..... served the cooked chicken...
  9. mchar69

    Flintstone Bronto ribs

    I talked to my butcher  and here's the scoop - you want the 'short plate' which are ribs 6 thru 10 - and ask for 2" more meat be left on (it's chuck).  Now the bones are not the Dino bones here in MD, but if you want the big bones, you might have to look in Texas.  The smaller bones with alot...
  10. mchar69

    Tossing some beef ribs on the WSM this afternoon.

    Rineheard nailed it -  the short plate is ribs 6 thru 10. The meat on the outside is chuck. You can ask your butcher to cut you some meaty ribs. Here it's $6 a pound.
  11. mchar69

    Smoked bone-in leg of lamb, South African style

    Very Nice!  Happy Passover.
  12. mchar69

    My first Boston bone-in.

    Looks great!  How much did it weigh before the cook?  And that was one long cook!  What 200 degrees or so?
  13. mchar69

    UDS build complete - comments suggestions?

    You're gonna die!  I used stainless, but I think it's a bunch of hype, the temps never get too hot. One guy soaked his zinc in vinegar and it wore off. SEASON (spray insides with PAM or lard or bacon grease) run a 225 fire for a few hours before any meat.
  14. mchar69

    19lb Butt

    Not enough pork for 60 people.  You lose at least 20% of that 19 pounds during the cook - You'll have 15 pounds if you are lucky. 5 ozs. per sandwich only gets you to 48 people or so.
  15. mchar69

    Jeff's rub

    Not in the book.
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