Search results for query: CSR

Thanks Chris, I will, but I also wanted to direct @CSR to a direct thread where it got discussed at more length if he (she?) was interested.

Sliced across the gain - fried in a little butter and then onto a grilled reuban. Can't be beat Chris

I don't know either , but would say " western rib " is a CSR . My question is west of where ? I used to buy a 1/2 hog every year . have not in awhile . You are going to love the quality of the meat . What did you get for the Hams ? I used to get some ham steaks ( they were cured ) but also...

That looks really good Steve. Ironically we had CSR last night as well. I cooked mine in the Yoder with Killer Hogs BBQ Rub. They were quite tasty with a medley of roasted veggies. Yeah BBQ sauce not coming out of the bottle is frustrating but I've never had that issue with Whiskey. Seems to...

I have that same problem from time to time.....;)

Got some bone in country style ribs rubbed down with some salt, pepper and garlic. Rubbed in some of my fav bbq sauce. I put my sauce in a honey squeezer bottle. Now in the PB Vertical pellet smoker @250 for 2 hours. Then wrap and finish off. All rubbed down with the dry and sauce. My fav...

Awesome looking eye of round! Looks like you are keeping yourself busy! :emoji_wink: Ditto on that! Exactly what I do when re-heating any meaty leftovers - only use SV circulator....

Getting the brown sugar and more sauce ready. CSR are ready to take out and put in foil pans. I bumped the heat to 275* now for the pans. Coat all sides with sauce and brown sugar. This pan i added some parkay. Foil both pans and back in the smoker for 2 hours at 275*

Nice! where are you going to finish off the cheese steaks? griddle or oven? What temp will you take the top round too in the SV and for how long?

...smoke some pork, but I looked at nothing but prices (this was my goal, I want to make something delicious AND cheap) I got four packs of these CSR. CSRs have been on my list of “wants” to make, but I’ve never done them before. I’m doing them on my Lang smoker, and I am doing a Korean...

For the hams I got 1 cured and smoked, center sliced with the ends as roasts. The other ham I had cut in half but left green. I've never done a fresh ham, so I will be excited to do that. The butts I left green and whole for smoking into pulled pork, and I gave 1 picnic shoulder over to...

Are you saying this is the way to go for a dinner slice, because that's what I'd like to start with. I'll worry about a sandwich the next day, about the only sanny I like to sit down to for dinner is a burger or French dip. I'd think if it's tender enough for the dinner plate a night in the...

Those country ribs have what I'm looking for.

If you have a BJ's wholseale club the CS 4 burner griddle is $220 on sale till next week, otherwise a few Walmart's have the 3 burner 28" blackstone pro for $174....those are both deals....sorry for the derailment of the thread, I have another griddle thread going if we need to discuss more...

Not a big CSR fan, but pass me a slab of he loaf. Point for sure Chris

What I've been doing with CSR is smoke them until they get around 140-150. Then finish them on the grill with the BBQ sauce.

yeah I hear you on the carbs...If I do a cheese steak it is on a low carb wrap, Alcohol has been way too much for the last few months..years? But it is better than doing drugs!. If I finally pull the trigger on the Camp Chef griddle I would SV the round to about 110 for 20 hours, let cool and...

Thank You! Thanks for like. :emoji_laughing: Thank You! Thank you Chris! I somewhat agree with you on the CSR. Meatloaf is always a winner.

Looks great! I did SV one yesterday...but I was think of laying smoke on next one first. How long and what temp did you lay some smoke on for?

Looks great! CSR burnt ends sounds like a must try. Nice work!