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Beef Cheeks ~ A Saturday Treat
Thanks for the kind words, it means a lot. I prep a chuck so when it hits the pressure cooker, it is a good finish. -
Beef Cheeks ~ A Saturday Treat
Along for the ride ✔️. Please follow up. -
Baby Back Ribs my Way - Weber Kettle
Great ribs. A few years ago I bought a SNS kettle, with the slow-n-sear basket and really like it. Another feature I like is that SNS mounts the thermometer below the vent.- thirdeye
- Post #9
- Forum: Charcoal Smokers
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Mystery Meat ~ What's Your Guess?
And there are other rewards. The beef broth from the pressure cooker was concentrated so well that a fat separator had less than 1/8" of fat to pour off. However, when it was chilled it was like beef Jell-O. I'm going to freeze it in condiment cups to use in other recipes and injections.- thirdeye
- Post #19
- Forum: General Discussion
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Meat Cure Experiment.
I don't know if you have seen this article I linked below but the dry cure (Cure #1 + table salt) amount used is 1/4 teaspoon per pound. In the instructions, the author uses a unique method of tapping a spoon, 1-foot above the meat, and flipping the meat many times... -
Mystery Meat ~ What's Your Guess?
Just posted the full cook. I use a pressure cooker.... entire process takes 4-1/2 hours.- thirdeye
- Post #17
- Forum: General Discussion
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Beef Cheeks ~ A Saturday Treat
When I was a little boy in South Texas, barbacoa was one of the Mexican dishes that was a special tradition. My earliest recollection of barbacoa de cabeza, or beef-head barbacoa, was prepared at a neighboring ranch. They had a permanent earth oven, basically a hole in the ground on one end of... -
Mystery Meat ~ What's Your Guess?
Well, it's jcam222, JIMSMOKES and WstTxSmokes in for the win 👍👍👍. I'll post a full thread on this beef cheek cook shortly.- thirdeye
- Post #13
- Forum: General Discussion
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Mystery Meat ~ What's Your Guess?
Going one step further.... if you want to mention a favorite recipe of yours, featuring your guess of the "Mystery Meat".... feel free to do so.- thirdeye
- Post #5
- Forum: General Discussion
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Mystery Meat ~ What's Your Guess?
"Final answer", Heheheeee. I've been watching the British version of ...Millionaire with Jeremy Clarkson, he cracks me up. I also liked his farm show and the Lambo tractor.- thirdeye
- Post #3
- Forum: General Discussion
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Mystery Meat ~ What's Your Guess?
I thought we might have some fun with my Saturday cook, and I'll post a full cook's thread tomorrow. But for now.... here is a photo. And no, I won't be giving any hints, or announcing correct guesses until tomorrow.- thirdeye
- Thread
- Replies: 19
- Forum: General Discussion
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Pork Belly ~ The Best Bite This Week ✔️
You have to look them over pretty close. As the fat renders, the surface gets kind of puffy, and there was only a small area that was all fat. The pit temp was mostly around 275° -
Pork Belly ~ The Best Bite This Week ✔️
Their ground pork is marked 80/20 and is another favorite. -
About to do a small Davomak ham, do not want to use veg stock
This will work. I've made various forms of Porkstrami over the years (loosely based on my corned beef brine) and I'm such a huge fan of the daveomak injectable curing brine... I wanted to experiment by using his method, but changing up the ingredients with pastrami spices. I did visit with... -
Smoked , Canned Kokanee . Looking for a good brine recipe ?
I use a dry cure and light smoking when canning trout, salmon and steelhead. The first link below is my canned fish write up, and although it describes my dry cure method, the second link has photos of the entire process. https://playingwithfireandsmoke.blogspot.com/2017/07/canned-trout.html... -
Cornish Game Hens
I haven't had Cornish hens in a couple of years, I'll have to keep an eye out. -
Pork Belly ~ The Best Bite This Week ✔️
I wanted to get a little crispness from vinegar, and that's why I went with mustard and hot sauce, and had pickles too. I was prepared to spritz with pickle juice, but the fat cap took care of itself. On a side note, we grilled some burgers last night and there was a cup or more of rendered... -
Pork Belly ~ The Best Bite This Week ✔️
I probably should have asked differently. When fatty meats are chilled you can see the fats that remain (like on a slice of cold pastrami for instance). I thought the rendering was successful because my drip pan had about 1-cup of liquid and my slices are moist and only slightly fatty. More... -
Pork Belly ~ The Best Bite This Week ✔️
My markets that carry Prairie Fresh pork, are expanding their selections to include pork belly, so I had to buy one to check out. I went back to basics... using seasoned salt, cracked pepper, and a mustard/hot sauce slather (very light). No sauce, and no cubes. I smoked it with hickory, fat...
