Search results for query: Meat

Ok this was a little disturbing. This woman poured Pepsi on a pork chop and parasites began rising up out of the meat. 😱

Try pork loin, same recipe. Very good, less fat more meat. Incredible BLTs.

Great price and I love ground brisket I don't freeze my grinder parts. The meat tends to stick. I usually just chill well in garage fridge that is struggling in our recent heat and humidity wave.

Jeffs is good BBQ sauce. If you like spicy BBQ sauce get some Meat Mitch Stay Hot, it my fav. Or Kosomo's Honey Jalapeno. I sometime braise brisket in beef broth, that sauce is money!

One of the most important steps to hot smoking sausage is to first dry by air the surface of the casing, next is to get the meat touching inside the casing to set or bond with the casing. As the meat mix inside heats up the fats and juices will start to flow, this is why a riding thermometer is...

The meat wasn't that thick. Any deeper and it would have gone all the way through.

How does the meat taste?

Some fine looking breffus meat there Justin. Nice work.

Like I said I’ve never done a no wrap smoke with a pork shoulder so this is all new for me.

Two comments I'll address: Dried out before extrusion: bowl was covered (as I do with overnight dough proofing) and meat was quite wet (droplets on the cover and damp surface of meat). Add water: is this before I let it sit overnight or mix it in after overnight and just before stuffing it...

You took the tractor on a heck of a ride with all that meat!!

I've done it with both HT and well dried well aged cheese. Both performed well. I get HT cheese from a local meat market for a very reasonable price. Make sure to use sodium erythorbate to preserve meat color in contact with the cheese cubes. I go a strong 10% as probably closer to 15%...

Thanks! Dove has a dark meat-even on the breast. Dove to me are similar to teal ducks. Quail are closer to a pheasant as both have white meat breasts.

...both higher heat grilling as well as lower temp smoking. With most low and slow cooking there are many factors that contribute to keeping the meat moist. Brining, injecting meats with liquids (especially commercial blends containing phosphates) , spritzing are some key methods. These are...

A state I would love to visit but never had the chance. What’s your go-to smoked meat?

Mines heavy platic and 3 peices . It's only 4 " , so I just use it to do breakfast patties . I lay plastic wrap down , add the weighed out meat , then fold the plastic over that and press . Pulls right out with the plastic , and the meat never touches the press . Not sure if they make...

...2 tsp Chile powder 1/2 cup of Hatch roasted green Chile Fresh diced tomatoes Eggs beat with milk Grated cheese Let this cook and break up the meat to nice granular size. Once the meat is brown, add small diced potatoes (reds and golds work best here) about 2-3 medium potatoes. Then add...

...legs as a kid over an open fire! Its going to dry out the whole body smoking. Can use a water pan with citrus, will keep it moist But not sure, due to you are eating the meat inside! I would rather have a semi crisp skin with a more moist meat ! FYI: I used a search and a few You Tube videos.

Dino bones! Brisket on a stick.

Also works great for keeping meat under when curing.