Search results for query: *

If your looking for no cold winters I would check off WVa Kentucky I have been in lots but vs WVa I would take the latter. Only thing Kentucky offers IMO over WVa is bourbon breweries and trophy deer hunting. WVa has the lowest cost for real estate and with star link high speed access is no...

Been wet and dry brining poultry for decades. Wet brining always gets you a moist bird but it's also much harder to get a crispy skin, in my experience ,not impossible though. By dry brining I have found gets you a moist bird but more intense turkey flavor and it's much easier to get a crispy...

Interesting on the store bought. I never thought about it but you are correct the store bought bacon sticks on the first lay until the fat renders. Maybe a combo of sugar and high moisture from the injection brine?

There was no cure #1 in that brine based on the color. Fresh cure 1 has a very noticeable chemical smell (ammonia like) when you open the contain (much like a can of gunpowder smells). I think you got pink salt i.e. sodium chloride. Buy some cure #1 and repeat. I would use a shallower pan...

Cast iron really needs curing. Use very thin coats of avacado oil. Wait till it stops smoking and add another layer. Do this multiple times. Best cadt iron are pass me downs or old stuff at yard sales thats been used for a very long time. Best stuff has beenbworn slick smooth. I have cast...

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...

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...

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.

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.

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.

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...

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...

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...

Me too exact same awesome results. His wife's garlic whipped potatoes are excellent also. Rich light and full of flavor.

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...

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...

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

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...

Thanks guys Fingers crossed The ham just went in an hour ago @ 180°F

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...