Recent content by GrumpyGriller

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  1. GrumpyGriller

    Freeze/thaw or fridge - Prime Ribeye?

    Yes - I was referring to Restaurant Depot - I'll check the cases when I pick up. And yeah, they are indeed cold :)
  2. GrumpyGriller

    Freeze/thaw or fridge - Prime Ribeye?

    Thanks - I will be heading to RD tomorrow so I can check the dates and see if they are in range of what you suggested.
  3. GrumpyGriller

    Pasta Alla Genovese

    Holy Macaroni to paraphrase the great Phil Rizutto :)
  4. GrumpyGriller

    Freeze/thaw or fridge - Prime Ribeye?

    Thanks all - as usual!!! Going to be an expensive RD trip :) 20+ lb. Ribeye and 4 7-9 lb. Pork Butts!!!
  5. GrumpyGriller

    Freeze/thaw or fridge - Prime Ribeye?

    So... here's my quandary :) Restaurant Depot near me has a good price on boneless prime ribeye roasts ($11.39/lb for Black Angus); they are cryovac packaged and about 20-22 lbs. I will be smoking one (though I cut into 2 pieces to get 4 ends) on September 24th but picking them up on the 14th...
  6. GrumpyGriller

    Simple bacon dry cure (hopefully)

    Pulled on Friday, rested in fridge Saturday, and smoked with a sweet and spicy rub on Sunday!!! Pretty yummy 😋
  7. GrumpyGriller

    Simple bacon dry cure (hopefully)

    Haven't made bacon in a while, so this is what I just started 😀 5.5 lb. Pork belly 6.6 g #1 prague 39 g kosher salt 20 g brown sugar Mixed it up thoroughly and rubbed both sides of the belly. Bagged in Ziploc and in fridge. I'm think 14 day, but open to suggestions 😀!
  8. GrumpyGriller

    Griddle wings

    That looks awesome! How hot did you set your griddle? How long did it take?
  9. GrumpyGriller

    Cheap Brisket

    There's a Restaurant Depot near me where I get stuff, including brisket. Their current price is $4/lb, but they have full packers only, so they are much larger than what you saw. They always have at "choice" at that price point.
  10. GrumpyGriller

    Thoughts?

    This is a cook a did a while back... I did not remove the silverskin - just rubbed them up and on they went for a while :) 225 for 6 hours, them bumped to 275 3 hors, 1 hour in cooler wrapped with butcher paper. Rub was Slap Yo Daddy Beef Rub, but you could use whatever rub you prefer of course.
  11. GrumpyGriller

    1st time Turkey Breast

    If you have time, a wet brine is an option - this is what I did on my last turkey attempt. Of course the amounts can be adjusted based on the size of your turkey and what's needed to cover it etc. Turkey Brine: 1/2-gallon water 1/2-gallon apple juice 1/2 cup kosher salt 1/4 cup brown sugar...
  12. GrumpyGriller

    Cure --> Smoke --> Sous Vide Corned Beef Brisket Flat

    Thanks all! As others have mentioned, the help available on this forum works both ways!
  13. GrumpyGriller

    Cure --> Smoke --> Sous Vide Corned Beef Brisket Flat

    I doubled this as I had 2 5 lb flats - cured for 8 days, then rinsed, smoked at 180 until IT 150, SV @ 155 for 48 hours. CORNED BEEF BRINE 2 quarts water 1 quart apple juice 1 1/2 cups coarse Kosher or sea salt 1/2 cup brown sugar 3.2 teaspoons pink curing salt #1 5-6 Tablespoons pickling...
  14. GrumpyGriller

    How I stopped evaporation and insulate during SV cook.

    I just got a Rubbermaid 18 qt and cover...no water evaporated even after running 48 hrs @ 155.
  15. GrumpyGriller

    Cure --> Smoke --> Sous Vide Corned Beef Brisket Flat

    And done....was really tasty. Tender enough without falling apart 🙂
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