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Recent content by michael taylor

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  1. michael taylor

    Stall

    Damn stall. Last summer I raised a couple pigs. I home brined ham out of several parts including today's piece. It's the larger half of a hind quarter. I have had it smoking over oak at 220 for about ten hours and it won't get past the stall at 154. The thermometer hasn't moved in about two...
  2. michael taylor

    smoking dry aged beef

    Your work up looks great. How do you control sanitation / airflow in order to safely age do that long. I have read that four or five days by the "cheesecloth" method is all one can safely do in a regular fridge. Even at only a few days my rib roast was dry and tough. How do you prevent such...
  3. michael taylor

    smoking dry aged beef

    Update: so far all I hae done is create a bunch if dry tough meat. Not ruined exactly, but less good than a non aged piece. I have done several trials with different cuts (rib eye, strip, etc) and varying times. I'm not sure what is going wrong but it's very disappointing.
  4. michael taylor

    First Daylight smoke for the Mini-WSM 2-2-1 Baby Back Ribs!

    Those look great! I'm at that stage where spicy food has started to tear me up, but my taste buds haven't caught on so everything mild tastes bland. It's tragic.
  5. michael taylor

    smoking dry aged beef

    I'm thinking about trying to smoke aged beef, and would appreciate any thoughts, ideas and especially experience.  I age steaks myself to grill (drool) and love them.  Since Ribeye steak aged is excellent I am thinking that a rib roast aged, then smoked would be outstanding.  Since dry aging...
  6. michael taylor

    My first prime rib

    If your meat is tender and juicy you don't née the au jus. That looks like a work of art. I've been watching the sale flyers trying to catch Ron roasts on sale to give one a try.
  7. michael taylor

    My First Reverse Flow Build - 125-Gallon Propane Tank (Plenty of Pics)

    That is a pretty sweet build.  I have been doing some planning and material hunting.  I want to build something very similar, so I appreciate the updates.
  8. michael taylor

    my basic rub

    I have never measured any spices, and likely have never used the same combination.  I just start throwing stuff in a bowl until it "feels" right.  Half the fun is tasting how it all comes out!
  9. michael taylor

    Hello from Tampa Florida.

    Hello everyone! I found the site while searching for information yesterday - great info here! I have been an active griller for years, but not much in te of smoking. I use oak wood in my charcoal grill and love the smoke. I have a Brinkman vertical smoker. I was having trouble keeping...
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