Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. thirdeye

    Country Style Shoulder Ribs or Thick Pork Steaks?

    Right. You can cut firewood, then change the blade and butcher a deer.
  2. thirdeye

    “Drones”

    You need to check out the fishing drones at https://www.swellpro.com/ Beach fisherman and lake shore fisherman now have an alternative to buying a boat. 😄
  3. thirdeye

    How long past sell by date?

    I will air dry (not really dry age) thick steaks for 12 to 24 hours. That's my limit. I can confirm that slow freezing fish fillets will burst the cells, and change the texture. Flash freezing eliminates this.
  4. thirdeye

    Country Style Shoulder Ribs or Thick Pork Steaks?

    I slice to the bone with a knife, then a few strokes with a saw does the trick.
  5. thirdeye

    Ribs Cook Time

    Sarcasm can actually be a sign of intellect.... no wonder I didn't get it. 😄😄😄 The cook-by-the-number rib technique(s) are great when explaining to someone the particular steps you used. I think the 3-2-1 method began with cooking slabs of spares. But it can kill St Louis or loin ribs.
  6. thirdeye

    How long past sell by date?

    The link that @chopsaw provided is a good example of how easy it is to get confused when you do your best to pay attention to labels. The X-factor is the temperature of your home fridge, verses the temperature of your garage fridge, because meat (like beer) likes cold temperatures. The other...
  7. thirdeye

    Ribs Cook Time

    Yes, but spares will be chewy since they are from the belly. Meanwhile, the "higher on the hog" back ribs often have a strip of loin meat that is fine at 145°ish, but I like to take the rib meat farther until it's at least probe tender. It's funny, but when you cook a crown roast, the ribs...
  8. thirdeye

    Ribs Cook Time

    Ribs methods are very subjective with both the type and amount of seasoning / sauce... and the tenderness of the finished rib. And full spares take more time than a St Louis rack. For me, I usually make the call between 3 and 4 hours with regards to color. And then I decide to let them ride...
  9. thirdeye

    Country Style Shoulder Ribs or Thick Pork Steaks?

    Here is the end result. It rendered very well during the cook, and I did about a 2-hour rest. Almost too tender to slice.
  10. thirdeye

    Country Style Shoulder Ribs or Thick Pork Steaks?

    Well, after about 4.5 hours indirect on my kettle.... the pork is looking more like a CSR than a pork steak. It should come out very sliceable.
  11. thirdeye

    Preferred Grind Size

    And with some recipes, having around 15% of your mix with a finer grind helps with the finished product, especially if some will be packaged in bulk.
  12. thirdeye

    Side Ideas?

    A big cobb salad is always a hit. Or maybe some sheet pan veggies, cauliflower, zucchini, and asparagus? Or a bunch of individual avocado toasts?
  13. thirdeye

    Country Style Shoulder Ribs or Thick Pork Steaks?

    I picked up an 8# butt on Monday and instead of cutting off a Coppa roast for smoking, and grinding the rest... I changed gears and sliced it into 4 pieces. I'm keeping one for smoking later this week, so I'll report back in.
  14. thirdeye

    Using Dave Omak's Ham Injection Brine for Turkey

    Following for future reference 👍
  15. thirdeye

    Freezing Fatty

    I've vacuum sealed and frozen slices of naked fatties for reheating later with no problems. I'm not sure how a stuffed and bacon wrapped fattie would reheat after freezing.
  16. thirdeye

    Pulled pork low heat after wrap question

    That's not going to be a problem. Now, for the question that is often asked..., are you sure you have a single butt, or could you have an 11# twin package?
  17. thirdeye

    Corned Beef Recipe?

    I use a traditional pressure cooker and go heavy on the amount of liquid so I can make Reuben soup, or to use as a side for dipping (like you would for a French dip sandwich). Using corned beef (or pastrami) is a great pizza topping too.
  18. thirdeye

    Temp for Smoking fish

    You have a lot of options with flavor and texture when using salmon, steelhead or trout. You can hot smoke fish using flavor wood, which would be below grilling temps, but somewhere in the 225° range, until the internal temp is 140°-ish. Or you can brine or dry cure fish and do a hot smoke...
  19. thirdeye

    Coldest Outdoor Temp for Smoking

    I usually use my sawdust tray for cheese but my drum smoker has large enough volume to handle a pellet tube. I position it low in the drum about 10 minutes before adding cheese and can get a good look at the smoke in case I need to re-arrange anything. Typical set-up with lid blocked open and...
  20. thirdeye

    Coldest Outdoor Temp for Smoking

    I have pushed the limit of outside temps for cold smoking more than a few times. And it's usually with butter and cheese. Temps in the 20's and 30's should be fine since your smoke time is so short. Butter is more delicate, but I guess it's the fat that keeps the surface from freezing?? Worst...
Top Bottom
Back
Clicky