Recent content by scarps23
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
BACON (Extra Smoky)
Costco has them if you get around Omaha or Des Moines. Just did a 12 pounder that turned out better than first time. -
Umai dry aged whole ribeye
Rare to medium rare is my taste preference. Ends were only part over cooked. Middle was perfect. Still had lots of juice. I will be trying another bag since I have them and probably go longer. Will try without bag in future too. Sent from my iPhone using Tapatalk -
Umai dry aged whole ribeye
Steak was good. Not over the top. Have to try another couple steaks to get better idea. I couldn't taste the nutty flavor difference that I smelled. Might have been how I cooked. 2 inch steak on lower level grate of weber smokey mountain smoker that was running from some pork loins I cooked... -
Umai dry aged whole ribeye
Umai bag peeled right off. Need to flatten the rib side next time to get a better seal and less waste. Although, waste and dry age go together I guess. Big package is for elk hunting. Leaving Friday. Haven't cooked the thick steak I cut aside. I'm in between cooking methods. I had... -
8-9 # pork loin
That sounds really good. Maple syrup will be tried for sure! Sauce sounds good too. Sent from my iPhone using Tapatalk -
8-9 # pork loin
Need some recommendations for smoking a pork loin on a weber smoker mountain. My plan is to cook this Sunday and vacuum seal for an elk hunting trip the next week. Want to know suggestions to cook to and should I cut up? Usually cook to 145 and rest. Planning on cooking at 300-325. Didn't know... -
Competition Ribs
I would apply rub night before. Put some olive oil or mustard on before rub to help it stick. Cook until you have a nice red mahogany color. Usually 2-3 hours. Wrap in foil with some apple juice, brown sugar, butter (parkay squeeze bottle works well) and honey. You can substitute sugar in the... -
Umai dry aged whole ribeye
Cheesesteak is a great idea for this. Seems to be aging nicely. Changing darker color all the time. Other than that, not sure. Won't be too long. It has been two weeks. Sometime between the 10-13 I will cut up. Sent from my iPhone using Tapatalk -
15 # Brisket with burnt ends
Thanks for the positive comments. Warmed up nicely for lunch today. Sent from my iPhone using Tapatalk -
Burnt Ends with Re-heated Point?
Quick way is to use some bacon grease and fry up. I tried a variation of this with beef fat rendered on smoker today. Needed more time, but was still good. I think frying them in some bacon fat would make them real good. Won't get the caramelization from BBQ sauce, but you could add it later if... -
15 # Brisket with burnt ends
Toppings for tacos. I think the highlight was the Brie with the brisket. Melted with brisket on top. I love cilantro on everything too. I got in a hurry and didn't heat up tortilla for first taco. Fixed that on second one I ate. Wife approved. She now has a whole pan of Mac and... -
15 # Brisket with burnt ends
Almost done. Flat is sitting in cooler. Point into burnt ends on smoker with Mac and cheese. Forgot to say earlier. Cooking with hickory and usda choice brisket. Burnt ends have rendered bacon grease and fat from brisket. Along with kings Hawaiian original BBQ sauce. First time trying this... -
15 # Brisket with burnt ends
Injected with beef broth. Put Morton seasoning on it which is basic mix of salt, pepper, onion powder and garlic powder. SPOG and a couple other things in it. Keeping very simple. Curious how the smoke ring will look. Took out of fridge and had longer wait to put on smoker than planned... -
College Graduation Brisket
Congrats on the graduation. Looking good. Sent from my iPhone using Tapatalk -
Smoked Poblano & Serrano Chili
That looks good. Those peppers have to be good. Sent from my iPhone using Tapatalk
