Search results for query: Meat

I have these. Wish I'd bought the small 2.5 for sausage patties before it went away.

Hi everyone, Greetings from China. I'm a food lover who enjoys exploring different cooking styles around the world, especially grilled and smoked meats. In China, we have a long BBQ culture, but most traditional BBQ methods are quite different from the low-and-slow cooking style that is popular...

man that’s good to hear, after casing it all up I started reading that you never want to weigh meat frozen. I kinda figured I was in the clear but wanted the professionals opinion thank you

I ordered a Vevor Slicer a few minutes ago thanks to the enabler’s on here🤣...

Thats not so different, from what I do. I use the same pans and catch the drippings as well. I just dont continue to keep it full of water and use the drippings later in the cook.

For what it's worth, if your would like to cure the meat (we can get you squared away on that process if you aren't familiar with it) I have been known more than a few times to not bother with making links and smoking the cured sausage I make. It fries up AND grills and tastes absolutely...

That smoke on meat is pretty dark? What kind of wood? How does the smokehouse exhaust?

I hear you about life getting busy!! Nice to hear mom is feeling better and home! I'm sure it felt good to fire up the cooker and smoke some meat!!

The grind meat will be through the 1/8” plate. May do beef, but maybe pork, IDK yet.

Nice job on the ribs. I'll second sandyut, it is hard to find beef ribs around here with any meat on them.

...is fine until you cover with the shingle. Could you raise that shingle? To allow more flow? With cherry wood you should get a nice amber to red color on the meat. That dark meat color is clear indication of lack of air flow on exhaust. Get your air flow positive then worry about fire management.

I agree also very good. I have used before

yea i know this is an old thread. but i find this info interesting being a rare meat lover. so i thought id stir it up again. :)

Kroger has brisket $3.99/lb last week. I bought 2, 1 for hamburger and one to smoke. Ended up vacuum sealing 11 1lb packs out of a $45 brisket. The LEM #8 did a good job grinding after I put the auger and fixtures in freezer over night. Meat was pretty frozen too.

It happens. Is that a deboned pork butt? The exposed meat is well beyond the 140° I oven finish my meat at 300° in a foil wrapped pan.

Such huge pieces of meat... it's almost a crime. https://www.weber.com/AU/en/charcoal-bbqs/master-touch/weber-master-touch-charcoal-bbq-57cm-black/14701024.html

Thanks bud . Yeah , it was a good result . The pre curing of the meat chunks makes a difference in the flavor and binding of the sausage . Appreciate the comment .

WELCOME! IMO smoker choice has little to do with retaining meat moisture. You need to get lean meats off smoker at lower IT and vice versa with fatty meats, cook them longer to higher IT to get full the breakdown of collagen. It is essential to understand this. What is it you want to learn...

Going to try that one Dan. Definitely solves the issue of not finding large jalapenos

That looks fantastic. How long did the belly take ? Smoker temp ? Meat temp ?