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Search results for query: Meat

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  1. chopsaw

    Lets Talk Dry Brining Techniques

    ...chicken uncovered is a second step , and done after the dry brine for me . Key thing is the salted surface . Draws the moisture out of the meat , liquifies with what's on the surface , then reabsorbes into the meat . Giving that time to happen is the important part . If you don't give it time...
  2. DRKsmoking

    First Over The Top Chili

    Fantastic bowl of chili, congrats on the carousal ride. Raining here today , that would really hit the spot. I love smoking the meat seperate before adding to a few different things. Thanks for posting David
  3. kilo charlie

    Bourbon Glazed Meatloaf

    All the meat loaves look and sound delicious!
  4. Fueling Around

    Had no idea where to place this.

    Not going to happen easily Dan. The largest processing plant used to be in Blaine MN. Most of the meat went to France.
  5. jcam222

    Had no idea where to place this.

    I've had a dip made with it , sour cream and mayo that I loved. I also grew up loving potted meat, deviled ham and Viennas.
  6. Newglide

    Sous vide rookie

    Good idea, Is that PVC on the bottom? I'm guessing that's to keep the meat off the bottom and allow some sort of flow to go inder the meat?
  7. Abigail4476

    Inkbird Sale - $100 off INT-14

    Good morning! Inkbird has a special deal on their INT-14-BW meat thermometer. It's $100 off till March 6. (Sorry for the late notice - I didn't see the email till this morning).
    • Abigail4476
    • Thread
    • inkbird int-14 meat thermometer meat thermometers quick read thermometer
    • Replies: 20
    • Forum: SMF Sponsors
  8. DougE

    any ideas?

    May come to that with current meat prices lol
  9. Compulsive Smoker

    Treat Belly Like Butt?

    Looks good to me, but I can imagine the meat being a little dry with the temp you took it to... I switched over to lump charcoal in my OKJ offset and I'm never going back!
  10. Fueling Around

    Another Beef Pho

    Excellent Brian! I have been hungry for Pho since I picked up shaved Wagyu a few weeks back. So much better with fresh Thai basil The shaved meat is cooked by pouring the boiling broth over it in the bowl and then adding the softened noodles. My favorite Pho is beef and also includes some...
  11. DRKsmoking

    labor day cook

    Well with the grill you have , the ribs are fantastic, Love me some Meat Church rubs, David
  12. KonaRich

    It Starts Today!! (in a very small way)

    ...there since who knows when. I seized upon that package (for a while, until my hands got too cold) and shouted (literally) "This is it!" That meat will be thawed, thoroughly mixed with 1.13 gr of cure #1, and set in the fridge until tomorrow. Then, it will be mixed with homemade Garlic...
  13. Fueling Around

    Brisket: King Soopers 6.2 lb Flat

    Lurking, too. Pricey meat, but probably no trim so works out the same getting a packer?
  14. bill ace 350

    This board is a beast!!

    Breaking the board in tomorrow. Will use it as a great surface to pound some meat for Rouladen. Plan on Rouladen with homemade pickle and sauerkraut. Potato Dumplings on the side. Pictures tomorrow!
  15. okie sawbones

    What seasoning on your steak?

    S&P here, mixed up on occasion with Meat Church Holy Cow. The wife prefers the latter.
  16. Quiganomics

    Yesterday's Smoked Chicken, Today's Smokey Chicken Stock.

    ...carrots, celery, and a few bay leaves. We try to smoke a chicken every other week. It's so cheap (this one was $7) and we can stretch the meat for 2 meals and then gets about 1.5-2 quarts of stock. Gonna use some of this batch with some of the leftover meat to make a chicken chili later...
  17. DRKsmoking

    Smoked Beef Hand (Pot) pies!

    That sounds and looks like a great meat pie ( two ) that you built right there. I like making them with a hot water pastry dough , love a good hand pie. David
  18. boykjo

    Brisket Issues

  19. Up_In_Smoke

    Read a title about cold smoking with maple and lighter woods

    If the meat isn't cured, food safety dictates you stay below 40 Deg or above 140 Deg F. EDIT: I'm sure you already knew this. Nevermind...
  20. Brokenhandle

    Killing Time While My Chuckies Cook

    So you can have a bad day smoking meat! :emoji_laughing: Ryan
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