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Elk Backstrap,Morels,Fresh stuff from garden/with Qview
Well, i thought i was all out of Elk and i found this pack of Elk Backstrap... * some onions with EVOO and dusted with some Webers steak seasoning, comes in one a those grinder deals. same seasoning i used on the steaks. * on the grill, using the weber...,decided to use mine for something... -
Tomato-Basil-Mozzerella Fattie III with Qview
being i finally got this picture thing figured out... . went to the produce section... the garden that is... * this will be the 3rd year i have made my most favorite fatty of all. the ingreds... fresh maters, fresh hungarian wax peppers, fresh basil, and fresh mozzerella. * ingreds prepped... -
Sauerkraut 2010 step by step W/Qview
noticed the one of the cabbages in the garden had started to split open this week so decided to harvest them all... So you know what that means right... here we are split, cored, and ready for shredding. and here is the shredded cabbage, ready to start making into kraut. I weigh it up 5...- erain
- Thread
- Replies: 14
- Forum: Canning & Storage
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do u think?
nope, quit smoking them dang cigarettes long time ago...- erain
- Post #2
- Forum: Food Safety
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Prime rib roast
beautiful loooking rib roast Dawn!!! love them 2X taters too!!! great job -
Brisket fat up or down?
hea..... that was supposed to be a secret!!!! dang, let someone in on something valuble and pretty soon ngets spread all over the internet forum LOL... dang been a long time since Jlo eh!!! -
First Brisky on New Smoker!
nice job bro... aside from the danger zone deal.... well i guess we all have to learn right, and possibly others picking up useful info at the same time... briskey lookin pretty good, even has a nice lil smoke ring to it... mebe next time you sear the livin tar out of it!!! be surprised... -
First Brisky on New Smoker!
looking good so far... i echo the concerns on the leaving on the counter overnite and the unknown time in the danger zone. if you need to do this again have a cooler w/ice handy. sometimes frig gets over full with food preps on a big smoke and i will go that route. not to mention i can have the... -
Happy Birthday Pineywoods!
Happy Birthday Piney!!!! hope you have a great day!!!- erain
- Post #16
- Forum: For New Members
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Brisket fat up or down?
you are correct, here you are asking for help and we are really not helping you are we??? lotsa opinions out there arnt there... whether you decide fatcap up or down or decide to flip i dont think it makes that big a diffence... now a sear on the brisket that will make a difference in flavor big... -
Brisket fat up or down?
and here i thought it would have been the left hand brisky that would a gotcha LOL!!! -
Vacuum Sealers
you got that right bud... that is the old original foodsaver before they started making the junk they sell in chain stores today. those are still sold today but they are called Vac U Pack, i friggingdentical, after all the years and changes F/S has made to there models, the original, or the Vac...- erain
- Post #5
- Forum: General Discussion
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Brisket fat up or down?
you forgot about the scorchers...... i sear my scored fatcap bigtime. i dont know if i agree with the theory of having fatcap down and used as a shield like the space shuttle. your smoker is a controlled inviroment and should not have a heat issue which you need an insulation on the bottom... -
How to make Cure??
Nitrate Cures For any aspiring sausage maker it is a necessity to understand and know how to apply Cure 1 and Cure 2 as those two cures are used world wide though under different names and with different proportions of nitrates and salt. What is Instacure 1 Instacure 1 is a mixture of 1oz...- erain
- Post #19
- Forum: Making Jerky
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How to make Cure??
there is a difference between cure #1 and cure #2, for jerky you want to use cure #1 or tenderquick... Cure #2 is used on items that are dry cured over an extended period of time, like salumi or pepperoni.- erain
- Post #15
- Forum: Making Jerky
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My last hunk of elk
beautiful looking elk roast man!!! beautiful color inside, i would love a plate of that... great job! -
source for maverick et-73?
that monitoring both the high and the LOW temps is what makes the et-73 top thermo on the market in that price range, is what the et-7 lacks. i have had great customer service expierience with them. only needed it once when i had a probe go bad. called on the phone, quick answer, friendly gal...- erain
- Post #45
- Forum: Meat Thermometers
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farewell
that has been quite a while ago already... i remember on the news sayin he admitted to the hospital and things looking grim. then the next thing i heard is things were looking pretty good for him. then next thing i heard he had passed away.- erain
- Post #6
- Forum: For New Members
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Should I trim the fat cap off of a PR?
you have to remember, this is a prime rib not a brisket, you are not going to cook to the temps that are gonna render the external fat into juices anyway... a rib roast has enough internal marbling to keep it plenty juicy. i do not believe trimming the fat is going to decrease flavor a bit. it...
