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Happy Birthday Tulsa Jeff
HAPPY BIRTHDAY!!! Stay out of trouble. We'll try to do the same on the Forum!- kew_el_steve
- Post #21
- Forum: For New Members
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Store bought rubs
I use Jeff's on pork, with about half the paprika. Beef is variable, using Mojo, Jerk, or pepper. Mojo is my favorite right now.- kew_el_steve
- Post #10
- Forum: General Discussion
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Brining time
18-24 hours. Be absolutely sure to rinse off, inside and out, before cooking. Doing a 24-hour right now using half apple cider, half water, in with the salt, spices, etc.- kew_el_steve
- Post #5
- Forum: Poultry
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Smoking a precooked ham
We aim to please. I've got a whole library of 'em on my computers, collected over the years.- kew_el_steve
- Post #6
- Forum: Pork
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Smoking a precooked ham
Stop at 135-140. It will rise a little from that as it rests. Here's a recipe that might work: Total Ingredients Ham (cooked and smoked whole ham, not spiral) 1/2 C brown sugar 1/4 C maple syrup (dark grade B) 1/4 C honey 2 T cider vinegar 1 – 2 T Worcestershire sauce 2 T instant coffee...- kew_el_steve
- Post #4
- Forum: Pork
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paprika question for rib rub
That's what I use anyway, but I've cut the amount of it in the mix by about half. It doesn't really do much for me except provide color.- kew_el_steve
- Post #3
- Forum: Pork
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Test Ribs
This is a test. This is only a test. If this was not a test, we would all be screaming. Trimmed Happily swimming in Mojo- kew_el_steve
- Thread
- Replies: 1
- Forum: Test Area
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Beef Short Ribs...Need Opinions Here
I'll probably trim it off, and at least once put up with the PIA, just for experimentation purposes. G'night all...- kew_el_steve
- Post #30
- Forum: Beef
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Wannabe blackened catfish
Doesn't work for me either. Damn commies...- kew_el_steve
- Post #14
- Forum: Fish
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I'm Back, Did Ya'll Miss Me
Don't know where those primitive campsite locations are, but if they're in the southeast, looks like you were lucky to find water in those streams.- kew_el_steve
- Post #3
- Forum: General Discussion
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Beef Short Ribs...Need Opinions Here
I did a little research on this cut. It's called a "flanken style cut". These are always available at my local Sam's. I love beef ribs, so it's worth experimenting. Plus, with this package I got a great deal. Google it and get a lot of info. Articulation...- kew_el_steve
- Post #21
- Forum: Beef
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Beef Short Ribs...Need Opinions Here
Yeah, I hear that. The recipe calls for 20 minutes in the Mojo. You can see and feel the acids in the citrus doing their thing. Went through two batches in two days. Man, what a great recipe that turned out to be. Tomorrow, Mojo beef shorts and rubbed beef racks...the only thing that could...- kew_el_steve
- Post #20
- Forum: Beef
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Beef Short Ribs...Need Opinions Here
My grocery store here (Publix) has Goya, so that's what I'll use on the shorts. As an experiment to familiarize myself with the Goya Mojo before using on the shorts, I tried it on some chicken breast-strips. It went horribly RIGHT!!! This came out wonderful: Mojo Chicken and Macaroni Salad...- kew_el_steve
- Post #18
- Forum: Beef
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Can I seperate the point from the flat prior to rub and smoke?
me no like words big LOL- kew_el_steve
- Post #8
- Forum: Beef
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My first Beef Ribs
NICE JOB!!! I'm doing some tomorrow myself. I've got about 8 lbs. of the racks and 5 lb. of the across-the-bones shorts. Not as much meat as the porks, but I like the taste.- kew_el_steve
- Post #20
- Forum: Beef
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Can I seperate the point from the flat prior to rub and smoke?
Assuming that it's a full packer-cut brisket, the answer is yes. I take them apart because I feel that seperated works better when doing the Smoky Okie method. Just follow the fat between the two as you go through. They are different muscles and will get done at different rates. Point has more...- kew_el_steve
- Post #6
- Forum: Beef
