Recent content by TARM
-
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.
-
T
2 Year Old Ribs and 18 Month Old Pork Belly - Frozen :-(
Put a thermometer in your deep freeze and set the thermostat to the max. See what temp you get after a few hours. The main things with deep freezers is to keep them as full as possible. They have to work far less to maintain temp over the long term and last longer with less temp fluctuations...- TARM
- Post #14
- Forum: Food Safety
-
T
2 Year Old Ribs and 18 Month Old Pork Belly - Frozen :-(
3 major things that effect typical frozen food spoilage rate. How was it prepped for freezing. Was it properly vacuum sealed. How consistent and low was the temperature the product is held at. The lower the temp the lower the molecular energy the lower the rate of degradation. I keep my...- TARM
- Post #12
- Forum: Food Safety
-
T
Spare ribs
If I am wanting ribs where the focus is on the smoke and pork flavor its S&P with a bit of Lawry's. Mix of hickory & apple/cherry wood. For savory-n-sweet things get more complex and layered with spices sugars etc finished with a thin glaze. I really enjoy ribs when the mood strikes me. -
T
Ghost pepper/strawberry glazed tenderloins
Jellies, jams, preserves, chutneys all can be made into fantastic glazes. The ones I find especially good are those that get a bit of heat and flavor from various peppers as yours does (jalapeños, habineros, ghost, chipotle etc) Hard to beat sweet-n-heat.....especially with pork and poultry. -
T
Help……smoker turned off…
You are fine. It was 140°F temp so thats still a safe temp; even 135°F can be safe if its held long enough. Pathogen issues are extremely rare on cooked intact meat. -
T
Smoking Prime Rib Roast, Why Did It Cook So FAST?
Me too. The hold over time saved me as everything in the smoker was cooking at different temps. My wife makes killer scalloped potatoes. It was sooo good. I knows hers takes awhile to cook. One of the reasons I could not have access to the oven the last few hours. Congrats on everything... -
T
X-mas Dinner Prime Rib Roast Finished Dry Aging
Thanks guys. It was well worth it . Thank you all for the help The left over prime rib and gravey was really good the next day. Onlynthing left now it a bit of ham. People really liked the bacon wrapped dark meat cured smoked turkey. Was not sure how that would fair. But it has bacon so... -
T
Smoked Prime Rib for Christmas Dinner
Thats my sweet spot too for dry aging using the collagen. I prefer the sheets to the bags but they both seem to work well. We started with a 25lb ended up @16.5lb after 40 days and finished trimming the rind. It was amazing! Max tenderness and concentration of flavor but with only smallest... -
T
Thanks to @civilsmoker we had a great Xmas Eve dinner
Me too exact same awesome results. His wife's garlic whipped potatoes are excellent also. Rich light and full of flavor. -
T
Smoking Prime Rib Roast, Why Did It Cook So FAST?
My rib roast was 16.5lb after dry age trimming etc. At 235°F it took 8-9 hr to reach 130°F IT. Your time seems about right. Smoker air flow vol / velocity has an effect on cook time as well. The high roast temps do not effect core temp as quickly as tgey raise outside vs a lower cook temp... -
T
X-mas Dinner Prime Rib Roast Finished Dry Aging
Just now finally got time to post up the pics from X-mas dinner. No big dinner prep would he complete without issues. I had a sort of big one. I have a new smoker the Grilla Mammouth. I did a seasoning as well as ran a 2 chickenntest cook. Everything was flawless. As part of the setup for... -
T
Repeat…Dry Brined Rib Roast w/ Garlic Mash!!!
STOP IT!! JUST STOP! You are making me so dang hungry. I got things cooking and its all for tomorrow. All I have is a partially wilted cesar salad I could eat. Then you are chowing down on THAT!! Yummy -
T
Is this a problem?
Something I learned from decades of hunting and eating wild boar. Always chuck a piece of fat on a screaming hot pan if you want to know the flavor and taste. First it has to pass the nose test then the tastebuds. I do that with all meat and carcasses. Saved me on everything from butching a...- TARM
- Post #10
- Forum: General Discussion
-
T
X-mas Dinner Prime Rib Roast Finished Dry Aging
Thanks guys Fingers crossed The ham just went in an hour ago @ 180°F -
T
Repeat…Dry Brined Rib Roast w/ Garlic Mash!!!
Looks fantastic once again!!! Edge to edge med rare perfection. No question you have proven you have cracked the code for edge to edge even doness. AWESOME Sir! I will be following on your heels in a couple days and your advice Just pulled the rib roast from dry aging and trimmed. Posted...
