Search results for query: 3,2,1, method

The 321 method was never for back ribs. It is for spare ribs. If you want ribs done in 3 hours my only suggestion would be to cut them down into 1 or 2 bone segments and try it that way. I've always cooked them nekkid @ 250-275°F for 4 hours or more. Of course, if you can find real baby backs(...

I know others have posted about this before, but wanted to share my experience doing the "over the top" chili method for the first time. Here is the recipe for the chili. I just pulled from a random site online and tried it. I obviously didn't add the ground beef as it calls for, but it give...

Tried the 3-2-1 method so 6 total .2 hour unwrapped.. sometimes I just don't have 6 hours though that's the problem I know that maybe what they need but

Haven't done one of those yet , but have plenty of scrap to use up . That is a bunch of work , and a general end grain method , but the part that's left out is getting all the strips milled just so you can glue them up . I need 2 panels glued up to do 1 end grain board , I'm wondering if he...

I new to both babyback and spare ribs. So how does the the spare ribs come out with 321 ? Like fall apart . Or have to pull off bone . I like them soft but not to the point where thay just fall apart

I've been curing a lot of pork loins and slicing thin for sandwiches and thick for bacon. Weighing out 9 ingredients for each piece was time consuming so I made a cure calculator based on @JC in GB 's 10% water method. The process is pretty straightforward, and any time I want to cure a new...

This is mine: Semi-sweet vinegar coleslaw dressing, I use a Vitamix Ingredients 120 ml apple cider vinegar 60–90 g sugar 50–60 ml neutral oil 1 tsp salt 1/2 tsp black pepper 1/2 tsp onion powder 1/4–1/2 tsp garlic powder 0.2–0.5 g soy lecithin 1–3 drops hickory smoke flavor 1 tsp Dijon...

I had a leftover belly piece and decided to try out this curing method I've seen on YT. I would advise to use cuts with no bones or cartilage. For esthetics and ease of cutting. Pancetta Prep Time: 10 minutes + 16 hr. rest Cure Time: 5 - 6 weeks Ingredients 1 cup fine table salt or fine sea...

This sounds wonderful, and I learned something about adding soy lecithin, I just ordered a bag to experiment with. Thank you very much. Dan.

If you do I think a 1/2 to 3/8 trim on the cap would be perfect for the buttery fat consumption. To me you get a bite of buttered fat, then a prime rib tri-tip like bite….. if you try it would like to know your thoughts! @ under 10/lb I know I would eat these as a roast over tri tip any day...

Do you ever use the Vitamix to shred the ingredients? I don’t have a favorite, I do hand chopped, mandolin, store bought shreds, and sometimes the Vitamix shred. It’s super fine, take less time to meld, and is just texturally different. I usually use the KFC copycat recipe for the Vitamix slaw...

Hi folks! One of the great grilling/smoking holidays is upon us and it’s looking to also coincide with the worst heatwave in a decade. Normally I’d smoke my ribs day of, but with Real Feel temperatures of 102-107 degrees Fahrenheit this entire week, I’m really trying to not get heatstroke or...

I have never had it but it sounds great and looks the same. Her onions are perfect... IMO that's 50% of the deal right there. I have cheese curds in the freezer, purchased by the case for making beer-battered cheese curds (which I made 2 weekends ago for guests who were here, and they loved...

When I dry hop, I pitch the pellets 2-3 days before fermentation is done and i rack off. You don't want them in longer of you get a grassy effect.

Haha If someone had asked, I would have posted the measurements. I did not use green bell pepper, Oregano, Onion Powder or Thyme and I used smoked Paprika. I also did not use ground beef? About 2/3 of my shrimp I ran through the food processor and the rest was just rough chopped. Did you...

Wunderfull! I’m on this forum exactly for these wonderful recipes. I tried generating a recipe from the data, and I hope it turns out reasonably close to the original. I’m going to cook it myself. - Beef: 9.9 oz - Shrimp: 4.6 oz - Andouille sausage (cooked, diced): 4.6 oz - Crawfish tails: 4.2...

Have not done ribs in the old bradley in a long time as they take longer to cook then the Pit Barrel Smoker but yesterday we got it going for some ribs. Trying to use the 3-2-1 method turned into 5-3-2. Not a big deal as I strted these around 10AM expecting they would take a long time. After the...

Thank you sir! The fries are store bought. We put them in the air fryer till they are crispy. I have done the par boiled fries using the Kenji’s recipe! They were amazing, but I didn’t have any on hand at the moment…

Thanks and sorry for the delayed response. just to clarify, 1) Is that 100ppm based on meat only, or meat+water? 2) Is it using the immersion calculation, or the pump calculation assuming 10%? 3) when you mention "remaining allowable balance" do you mean if it was calculated using the pump...

Do you mind telling us more about the tendon work? The major reason I don't get these at fairs are b/c of those tendons. I would love to try again with your method.