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Salt Brining Tips
Some answers here: https://www.cooksillustrated.com/how_tos/8474-how-much-sodium-is-in-brined-food -
Beef cheek
When I worked for a Walmart supplier, one of our product lines was beef offals. We once got several boxes of samples, and got to take home the extras. I took a beef tongue and a couple cheeks. I marinated the tongue (don't really remember in what) and put it in the crock pot. Did a carne... -
PASTEURIZATION TABLE... or.. how to safely cook your food to a lower internal temperature..
A lot of good info posted above. I'll throw in a couple pennies based on my experience with "industrial" food production: A very high percentage of turkeys have the salmonella bacteria when they come in for processing. The big companies go to great lengths to minimize the threat to consumers...- zymer
- Post #34
- Forum: Food Safety
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Do NOT use wire brushes to clean your grill / smoker...
I use a Scotch-Brite pad.- zymer
- Post #19
- Forum: For New Members
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No Wrap Rib Method
On a related note: for standard pork, spares work better than back ribs because they typically have more marbling. I don't wrap, but almost always cook spares. -
Where to buy 'A' style clip for temperature probe?
A large metal alligator clip works, as well. If the hole in the tab isn't big enough for your probe, you can just drill it out.- zymer
- Post #26
- Forum: UK Smokers
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Smoking for Two - How do you handle small batches?
This is true. It's one of the reasons I bought an upright freezer. Mine has chill coils in the racks. Food in close contact with the coils will (theoretically) freeze faster than if just in the open air of the unit. If I'm freezing a bunch of stuff or something thick, I'll dial down the...- zymer
- Post #32
- Forum: General Discussion
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A Whole Lotta Words
I live in Northwest Arkansas. Been an avid bbqer for about 25 years. Started with a little Weber Smokey Joe grill and cheap Brinkman bullet smoker. About 20 years ago (when they were still made in Stillwater) I was gifted an Oklahoma Joe’s horizontal offset. Had many years of great service... -
Pork butt hot and fast
I cook mine hot & fast, but when "done" I wrap and put in a well insulated cooler where it maintains rendering temp for at least a couple hours. Of course, this negates the "fast" part to some degree, but I don't have to monitor it as I would if left in the smoker. -
Total Fail on Spares
I use the needle probes as well, but mainly as a guide to when to start testing for doneness. From there I just go "by feel." Because there can be so much difference among racks, there's really no hard-and-fast rule for when they're ready. Just have to learn by experience. Which means... -
Large Cook Advice
As hardcookin suggested large, active, teenage boys can consume mass quantities of food, so need to factor that in. I agree with everyone that pulled pork is the way to go. But you may want to have an alternative (like maybe chicken quarters) for those who either don't like pork or don't eat...- zymer
- Post #12
- Forum: Catering & Large Group Gatherings
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Lists Of Cheeses And Their Origins
A couple links for my favorite ethnic cheeses: http://www.greece.org/hellas/cheese.html http://www.mexconnect.com/articles/2155-a-guide-to-mexican-cheese-los-quesos-mexicanos- zymer
- Post #3
- Forum: Cheese Making
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Smoking for Two - How do you handle small batches?
Living alone, if I'm just cooking for myself and maybe a guest, I usually do something relatively quick and easy like grilled something or a bbq chicken or pork loin. If I'm gonna fire up the smoker, I firmly believe "go big or go home." If I'm not smoking for a party or something, I vac and...- zymer
- Post #22
- Forum: General Discussion
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Salt Brining Tips
Have a question: I understand the chemistry of brining, and the value of it. Unfortunately, I'm hesitant to try it because I have to restrict salt intake and brines have massive amounts. I know not all the salt in a brine is absorbed into the meat, but is there any way to test how much... -
Just Ordered Kashimiri Red Chili Powder for Color...
Something else you might want to consider is a high-quality fresh Hungarian paprika. Paprika will darken a bit with age, and no telling how long the supermarket ones sat in a warehouse somewhere. Smoked will also be darker than non-smoked. If you don't have a fresh spice retailer in your area...- zymer
- Post #12
- Forum: Sauces, Rubs & Marinades
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Costco Prime Packer Brisket and Wet Aging
Should be fine unless there is something funky in that particular piece and as long as the cryovac is well-sealed. When I worked for a meat company, our office would regularly get a bulk deal on cases of cryovac prime rib. Some guys would wet age for 3-4 weeks. A few notes on expiry dates... -
Salt Brining Tips
Ya, giving the weight of salt for a brine is pretty key. Notsomuch for yourself if you always use the same salt and are happy with the results, but when offering up a formula for others you never know what kind of salt they will be using. Most know there's a big difference in the volume:weight... -
How do you get "thin blue smoke" without being too high on temps?
These kinds of things are difficult to diagnose from afar, but I'll throw some ideas out there based on having smoked on a ceramic (Grill Dome) almost 15 years. My first thoughts are your issues are related to one (or more of the following): 1. Building too big a fire at the start. 2. Wood...- zymer
- Post #24
- Forum: For New Members
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Brazilian Picanha
If they're Hispanic, they might know it as culote: https://gauchogarcia.com/blogs/posts/14711269-picanha-brazils-most-prized-cut-of-beef This link has a good picture of what the cut should look like (triangular with a nice fat cap)... -
Brazilian Picanha
I suggest talking to the meat cutter about what you want because there's no telling what they are calling "rump cap." Example: In my area, one place has "Country Style Ribs" that are 1-2" strips off the blade end of the loin. Another has "Country Style Ribs" that are thinner and wider, off...
