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Central Florida Butcher?
From my understanding, yes. There's a few forum members on another board that get USDA Prime steaks for $13/lb, USDA Prime briskets for $3-4/lb, etc. I haven't been there, since it's a bit further than I'd like to travel. But here it's a very good place for meat.- flbobecu
- Post #7
- Forum: Meat Selection and Processing
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Piri Piri (Mock) Chicken - Thank You Africanmeat
No biggie - I hope you can find it. I like it, and would buy more (of the premixed stuff, I was sent samples of). To me, it's very versatile - it has a good amount of heat and a nice flavor. Not all the time do I want Habanero "spicy" either. This Peri Peri mix, satisfies my "heat" craving... -
Piri Piri (Mock) Chicken - Thank You Africanmeat
Excellent looking bird and meal! I bet it was mighty tasty. I was under the impression that Piri Piri is cooking using the African bird's eye chili? http://en.wikipedia.org/wiki/Piri_piri I was able to find a rub from "Pepper Pilot" a website, and forum member on another forum, that packages... -
Central Florida Butcher?
Try these yet? http://www.pettysmeats.com/ http://www.cavallarigourmet.com/- flbobecu
- Post #3
- Forum: Meat Selection and Processing
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Kobe Beef Steaks
Very nice looking steak, but the website doesn't even have any info for Kobe steaks - their Prime is $29.99/lb, which is on the expensive/very expensive side. Wonder what their Kobe prices are. -
Anybody Use This Charcoal Before?
Let us know how you like it.. A quick google search: http://www.google.com/search?sourceid=chrome&ie=UTF-8&q=royal+oak+chefs+select Seems there's a few who have used it..- flbobecu
- Post #9
- Forum: General Discussion
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18.5" WSM + Cowboy Lump = One Loooong Quality Smoke
Looking forward to the QView, as are many others. I'm sure it will turn out great, and the party will be a hit! I suppose if you don't smoke food often, 1/lb lump an hour isn't too bad. I smoke/grill so often, that I had to get something that was more efficient. Just a little shocked, when I...- flbobecu
- Post #7
- Forum: Charcoal Smokers
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18.5" WSM + Cowboy Lump = One Loooong Quality Smoke
Wow, 18lbs for a single smoke (two meats though)? Roughly how long did the 18lbs last you?- flbobecu
- Post #2
- Forum: Charcoal Smokers
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Prime rib on the WSM, boo coo Q-view
Excellent cook Al! Looks like a very healthy meal to me, and like you, and a few others, that's how I like my PR. Thumbs Up :yahoo: -
Best Corn on the Cobb ----- Brine it.
That's how we do them here.. and we have corn festivals here all the time. If we are removing the kernels from the cob, and making like a little corn salad, I'll blacken/heavily grill one cob, so it has that seared, grilled, charred flavor, to be cut up with the rest of the traditionally...- flbobecu
- Post #5
- Forum: Side Items
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Lump vs Briq's in long smokes
Only reason I use lump in my smoker, is because I can close down the vents completely, and save lump. Whereas briquettes once lit, break apart and are unusable. While I pay nearly twice as much for lump, the stuff I use, literally last forever, and I'm able to save lump. The long lasting...- flbobecu
- Post #9
- Forum: Charcoal Smokers
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First Bacon...Ever! With Qview
Thanks! I'll buy a slightly bigger shoulder next time, and cut it in half so I can try my hand at BBB. :yahoo: -
First Bacon...Ever! With Qview
Looks excellent! :drool So, essentially it's a pork shoulder, cut in half, cured, smoked, cut and eaten? The same can be done with a smaller pork shoulder as well, correct (ie 3-4lbs)? -
Your favorite wood...Cold Smoke Bacon?
Haven't made Bacon yet, going to start it hopefully today, but Pee-CON is always my choice for smoking anything. Since it isn't as strong of a flavor as Hickory or Mesquite, you can have a mild smoke or double the amount of Pee-CON for a heavier smoke. :biggrin: -
time to try out my new Dry Bag System! the Conclusion!
Yes. The bag lets moisture out. Or, in it's simplest form, you can age the meat without any bags - but you absolutely need a dedicated fridge for one without a bag, because it smells (good) and you can't have anything in the fridge that gives off any odor, or it will leach into the meat as well.- flbobecu
- Post #15
- Forum: Messages for All Guests and Members
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Cured uncooked ham on WSM, UPDATE it's done, sliced & bagged.
You 'aint kiddin!! :drool -
Caveman Style- Prime Fillet/Ribeye Cook - Lots'o'pics!
Bear, your not alone. :biggrin: There are many folks who are "multiple flippers" out there. And your right - traditionally, it's said to only turn and flip meat once. There is nothing wrong with breaking that tradition and experimenting. :grilling_smilie: -
Caveman Style- Prime Fillet/Ribeye Cook - Lots'o'pics!
Costco is a good source for Prime, for the price. I have a couple pounds left in my freezer, but I wanted to try something better - or even higher quality, since my birthday is right around the corner. This was just a 12oz ribeye, so it was on the smaller size for ribeyes. The thing about the... -
Caveman Style- Prime Fillet/Ribeye Cook - Lots'o'pics!
Well - maybe. I am a firm believer of more turning/flipping when grilling. I cooked the ribeye 25 seconds per side, 4 flippings. Finished with 20 seconds per side, flip once. Looks kinda like this: 25 sec - flip - 25 sec - flip - 25 sec - flip - 25 sec - flip - 20 sec - flip - 20 sec -... -
Caveman Style- Prime Fillet/Ribeye Cook - Lots'o'pics!
Yessir! Not sure if I can afford a couple Wagyu steaks or not - that probably is the pinnacle of steaks, if cooked right. :grilling_smilie: Nevertheless, we had a fantastic meal and the steaks were oh-so-good.
