Search results for query: Meat

Sounds good! Thanks!

...the grain for 30 minutes. Then drained and rinsed well." I tried velveting some flank steak for the first time last week for a beef & haricots stir fry. The recipe I looked up online made no mention of rinsing the meat afterward. Yeah, the taste was unusual, to say the least. Lesson learned.

I ground the lesser meat on 1/8” plate and mixed with spices. Then mixed all together. Stuffed in 40-43mm casing and made 2’ ropes made into a hoop. 1.5 Kg meat made 2 hoops or stuffed 4’ total casing. I hung in the smokehouse to dry about 1.5 hours. Now time to start smoke and up the heat a...

I was in there yesterday and found a thread where Jeff said He doesn't own Smoking meat forums anymore . I signed up . Might be worth hanging out there and see what's up .

Looks delicious!! One of my favorite cuts of meat is either Deer or Elk neck roast. So much more moist and flavorful. I usually season and sear with smoked beef tallow in the dutch oven, then cook for many hours in the dutchoven with some beef stock and a little cooking sherry or red wine.

Ah, ok. I would have been scared of doing that. I recall long ago trying to make a soup that called for "Flap meat". I had steak in the freezer and figured, it's cheaper than the gas to go to the store and get that. Not like the spec'ed stuff is gonna be free... How different can it be? Holy...

Out of curiosity using the supplied probes. How close was the chamber probe temp and meat probe temp? Since my first cook was spur of the moment, I used one of the probes, set up in a probe clip at grate level. It ran within 2* of the controlers main temp readout . Until I have more time to...

The dye might discolor the outside, but I can't see it making spots like that deep into the meat. That said, I have no idea what that might be.

...preserve the drippings. That's liquid gold to me. When I wrap I use this same pan with a small wire rack/trivet in it. The trivet will keep the meat above the liquid helping me avoid a soggy bottom. This combo also allows me to wrap the meat at the pit so the meat doesn't cool too much...

Wish I had the room to freeze more meat. Been lucky with some great sales lately, that cut was $8.99/lb.

I did two racks of BB on Sunday and same thing, dry. Did 4.5 hours with 1.5 in foil. They were dry and FOTB, I did them too long and they had too much loin meat on them. I had avoided BBs for a long time due to the loin meat issue but I tried them again. Going back to St. Louis style.

I do both but dry is definitely easier/faster and less waste so I do it more often. What happens on longer brines is that the meat reabsorbs the juice that is initially expelled in the first 24rs or so. Also, the spices breakdown and dissolve. Lastly, over the extra time the salt penetrates...

Al, my Friend - it’s good to see you check in Brother! And awesome to see you lighting a fire and smoking some meat! Those ribs, and the andouille too, looked terrific! Red

Of the order on-line meat sites, does anyone have a favorite and why?

Good luck finding babybacks with little to no loin meat around here - butchers have realized they can charge $2.79-$3.79 for that extra half pound or more of meat instead of selling it at 30-40% less as part of a loin. Seeing babyback racks of 3lbs and even 4lbs on occasion is becoming...

How many thumbs can I give you? Sucks the PB failed. A Thermoworks to monitor pit and meat with alarm is your best friend RecTeq is probably my next pellet pooper. I'm leaving my current unit behind when we sell the house

Thanks Dan for the Loves and the comment It was a brute of a meatloaf, just over 3 pounds of meat , then the innards and cheese. And the sandwiches were the best, 1 cold and the next day a fries one . Great. David

Also what grade of meat? Select, Choice or Prime? Keith