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Carver Hams Are Back...
They have a mild smoky flavor, but a 90 minute 'second smoke' wakes up the flavor. I have plenty of previous posts in the archives. -
Chuck Short Rib Pastrami
I'm all for corning beef ribs for pastrami. A couple of Texas BBQ joints are selling pastramied plate ribs, Dino size, and they sell for around $30 per rib. -
Carver Hams Are Back...
... at Sam's Club. Just in time for the Fall holidays. The ones I bought all had December sell-by dates. I smoked one for some friends to take on a hunting trip, then sliced another and gave it a light smoke. -
What in the Sweet Baby Jesus is going on? Meat prices.
My Sam's has Chuck Roll in the walk-in for restaurants that grind their own burger. You just have to ask. These are in the 10# range and boneless so easy to portion or grind yourself. Modern science...- thirdeye
- Post #68
- Forum: General Discussion
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Post your favorite knife!
Well I wouldn't use a rock to pound it through a deer pelvis, but the sharpness makes up for the lightweight feel of the models I have. The Talon series looks more heavy duty.- thirdeye
- Post #20
- Forum: Blowing Smoke Around the Smoker.
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Post your favorite knife!
When the earlier Havalon folding knives came out I had to check them out. The Talon system looks like a big step up.- thirdeye
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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What in the Sweet Baby Jesus is going on? Meat prices.
Very good points.- thirdeye
- Post #49
- Forum: General Discussion
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What in the Sweet Baby Jesus is going on? Meat prices.
About a week ago OPEC+ voted to increase production in October. It might not move the needle much at the pump.- thirdeye
- Post #18
- Forum: General Discussion
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Smoked Salmon
A friend was in Alaska earlier this year and brought back salmon, halibut and cod. I'm curing a piece of salmon today for hot smoking tomorrow. -
Post your favorite knife!
Boy, is that a tough question. This is my Grandfather's hunting knife, I had it for 30 years, then a year ago I passed it along to my cousin's son as a keepsake from his Great Grandfather. This butcher knife belonged to my Grandmother and I still use it on occasion. An odd favorite is this...- thirdeye
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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What in the Sweet Baby Jesus is going on? Meat prices.
The short answer to higher beef prices is supply and demand. The longer explanation involves Mother Nature and drought conditions, which raises the price of feed. Then biology plays a role... cows have one calf at a time, and it takes more time for steers to reach the age and weight for...- thirdeye
- Post #15
- Forum: General Discussion
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1hr ribs again
You could always cut the rack in half and cook both ways. 💡 I saw a video of a pitmaster that cooked ribs really hot and fast, then at the last moved them to an open top grill and put a little char on them. They asked about pulling the membrane and he said "it burns off if you know what you... -
Wet brine baby backs?
The biggest issue with BB ribs is that some producers are leaving a thicker strip of loin meat atop the rack, and this meat is much leaner than the meat between the ribs. They market them as "extra meaty", but it's easy for that meat to dry out. I have brined BB ribs, but had to cut the rack... -
Power went out
I'm guessing by now, the brisket is done and resting? If you plan on an evening meal, you can always rotate it out of your hot box (cooler) into a low temp oven (150° to 170°) to keep the internal temp in the serving range. I've held briskets in a 150° roasting oven for up to 15 hours.- thirdeye
- Post #8
- Forum: Food Safety
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Smoked cured, boneless pork loin today...outer layer VERY tough/dry!
Bingo Fat content plays a role when curing pork. High-on-the-hog cuts are considerably leaner than the belly and shoulder meat.... but the 155° is also too high. About 15 years when the dry method "Buckboard" cure was all the rage on barbecue forums, it took no time at all for cooks to... -
Marketplace Insurance changes for 2026
Isn't Marketplace insurance based on household income? For our first year on Medicare, we visited a Senior Patient Advocate, who is also an insurance agent. The switch over was very easy, but where the big money savings came into play was the drug plan. She was able to compare prices from 30...- thirdeye
- Post #20
- Forum: Blowing Smoke Around the Smoker.
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Marketplace Insurance changes for 2026
Marketplace rates in rural states are rising faster, but 18% is shocking. I started with the early version of ACA, where you had a minimum income and an income cap that was strictly enforced with a penalty. I had some touch and go moments with unexpected capital gains in December. My last...- thirdeye
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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Beef Cheeks ~ A Saturday Treat
You are correct, I should have weighed the amount of fat and sinew I trimmed off. Some folks will trim the obvious fatty areas, then cook, and do the final clean-up when they shred the meat
