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Why dry rub? Why not just season the pulled pork after it's cooked?
If you like adding flavor at the end you might try some of the finishing sauces you can find here on this sight and elsewhere on the internet. -
Shrinkage in the Meat Case
Thanks to all. Very interesting and educational. I just returned from the store about an hour ago. They cut new steaks while the Dept Mgr and I watched and talked. They showed me the weight of each one and, of course, they all weighed more than 8 oz. A customer satisfaction effort I am sure...- chuckles
- Post #8
- Forum: Meat Selection and Processing
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Shrinkage in the Meat Case
Thanks, Eric. That is great info and I appreciate your response. As far as trust in the scale, I know it is nerdy but, when I first got the scale a friend and I used some metal scale weights from an old school science lab to check it and it consistantly read 0.1 oz over the "known" weight at 24...- chuckles
- Post #3
- Forum: Meat Selection and Processing
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Shrinkage in the Meat Case
Purchased some 8 oz NY Strip Steaks yesterday afternoon from the fresh meat case at a local grocery store. They were priced per steak, not by individual piece weight. When I got them home I weighed them on a scale I trust and every one was less than 7.3 oz. A couple weighed in at 6.7 oz. Based...- chuckles
- Thread
- Replies: 11
- Forum: Meat Selection and Processing
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Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke up the neighborhood_______ this summer."- chuckles
- Post #330
- Forum: General Discussion
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Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke smoke my brains out this summer."- chuckles
- Post #272
- Forum: General Discussion
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7 pound Brisket... HELP!!!
This thread seems like its backwards. Some people foil at a lower temp, maybe 145 - 160, foil and continue to cook until done (I've never done that). I'm a recent convert to the toothpick. I used to take them up to 195 - 200 but they were often very dry. Last week it seemed done, by the... -
7 pound Brisket... HELP!!!
Just curious as to where the internal temp is at this point. Always find it interesting that temp rise can be so different from one brisket to another. -
Have to put my smoking on hold this season
Be safe, brother or sister.- chuckles
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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7 pound Brisket... HELP!!!
Smoked a 6 pound flat in my Bradley earlier in the week at 230* using Pecan. Rubbed with basic SPOG. It took 10 hrs 40 minutes to get up to IT of 187*. Wrapped and rested in cooler for 2 hrs. Turned out great. Sorry forgot the QView. Too many other projects going on that day. -
Boneless Leg of lamb
Mom used to make great roasted leg of lamb and I always loved it. I am sure it would be outstanding smoked. I have to give this a shot.- chuckles
- Post #5
- Forum: General Discussion
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Boneless Leg of lamb
My wife doesn't like strong smoke either. Her favorate for everything is apple, with cherry coming in second. Personally I like pecan for most things but apple is acceptable to me as well. Can't help you on cook times for lamb. Roy- chuckles
- Post #2
- Forum: General Discussion
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Turnip greens, pics
Looks great, Dave. I really like turnip greens and am usually very happy that my wife does not. That way I can make them the way I Iike them, usually with an ample dash of hot sauce.- chuckles
- Post #3
- Forum: Side Items
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Beautiful Tuesday, Wonderful Chx
Thanks, Kevin. You know, I think leg qtrs are just about the easiest thing to smoke. Nearly impossible to mess them up. They are always juicy and sweet and always look so nice they make any smoker look like an old pro. Roy -
statik7 from south central illinois
Hi Statik. Welcome to the forum. -
Beautiful Tuesday, Wonderful Chx
- chuckles
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Beautiful Tuesday, Wonderful Chx
Nothing productive on my calendar for today, so the other night I pulled some chx leg quarters out of the freezer to smoke today. About 12 pounds. Loosened the skin this morning and rubbed under the skin with some Jeff's rub. On the smoker at 230* with Pecan and Oak. Finished to IT of 165*...
