Search results for query: Meat

Thanks John! For me I like eating some meat, cheese, pickle, and a cracker all together!

Cheers mate thanks Was delish, oh really? Thats cool Yeah its a good hobby i enjoy it. Thanks mate yeah was suprised when i saw it thought hmm must try, meat was supurb & the fat was a bite of pure smokey deliciousness

with Blue, who cares how the meat turned out :emoji_kissing_heart:

Sorry to hear. At least you can still smoke meat and eat barbeque!

grabbed this. tyvm. been searching for Octoberfest recipe forever.

I think the prof just wants free smoked meat. :emoji_laughing:

Water pan? I have done it both ways. Putting the meat right in the pan or on a rack with the liquid in the pan. Also used a small pan next to the meat , did it with BBQ Ribs. What is nice , it gives the meat a nice moisture bath, then as it evaporates, can get a slight crust later . However it...

Man Rich that all looks dang tasty! I'm also always impressed by your skills at breaking down those bigger pieces of meat

Local supermarket chain here in Northern Minnesota and North Dakota purchase carcasses from a meat distributor. They do a pretty good job of breaking it down to individual cuts. Problem is they don't purchase the better quality carcass, but try to pass it off as their house premier cuts A...

Good start. Yep @chopsaw advice is solid. More smoker heat for that mass of meat to get it to temp. You also need to rotate and flip meat in a pellet grill to even out the smoke cook. By this time you have figured it out? Once in the pan I don't add anything. After the 160° threshold the meat...

Learned something, thanks!

Hawaiian national potted meat. They sell it everywhere here. I thought I've tried them all, but haven't seen that one. I like the original low salt best, in fried rice.

Well the meat sales are still on. Picked up pork butt at $1.29 / on the weekend sale. Grinding tomorrow to put away for an event in early December. They also had top round London Broil for $4.99 / That will get cured and smoked into pastrami.

Hey Y'all It's been a minute. I've often mention a market down the street I've referred to as the "Latin grocery" Also called Broward meat and fish. They recently posted on their page on Facebook, in broken English, a meat cutter placing slices of what he called boneless short rib in containers...

yes i seasoned the meat the night before. cut up and season how you like. this was a young tender deer so not much was needed to tenderize it. kabobs cook fast and thats a good thing with deer on the grill. its fast easy and super tasty any night of the week. if your feeding people that are...

How did that happen ^^^^^ They sound and look delicious ...

I gave up on the overnight smokes and did this too.

From Google: :emoji_grimacing: Kangaroo meat is a deep, dark red color, often appearing almost purple. [1, 2] Appearance and Characteristics Color: Deep red, dark crimson, or purplish-red due to high iron content.

Yep-It's the salt that keeps the meat juicy, juicy ; even when pushing past 165-170*F in the breast. What salt goes, water follows so once the salt penetrates into the meat, the meat holds more moisture than an unbrined bird.

Countdown is on.