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  1. mrad

    First time using Natural casing for meat sticks question?

    Update. Pulled the first batch out around 8:00 am this morning when temps were between 155-163. after cutting into 6" pieces, they do not appear to be a thick as I thought they would be . However, they are saltier than usuall. The meat shop told me to soak in water to remove the brine they...
  2. mrad

    First time using Natural casing for meat sticks question?

    Hmmmm. Im wondering if they sold me the wrong casing. The market's beef sticks are about a 1/2" in diameter. Mine, When filled tight are well over an inch. I still have about 15 pounds that need to go on the smoker. If I want to make them sausages or brats, what would be my next step? Thye have...
  3. mrad

    First time using Natural casing for meat sticks question?

    I have used the "Hi Mountain" seasonings snackin sticks kit to make meat sticks3-4 times. They always turned out good to great, but sometimes the casing ended up being too chewy. Tonight I tried making sticks for the first time with natural casing. I purchased the casing from a local store...
  4. mrad

    Can someone tell me the difference between a standing rib roast and a bonelessPrime rib roast

    no, both were choice grade
    • mrad
    • Post #11
    • Forum: Beef
  5. mrad

    Can someone tell me the difference between a standing rib roast and a bonelessPrime rib roast

    That's exactly what I meant. I have always seen the boneless 1-2 dollars a pound less. The bone-in was half the size and cost more?????
  6. mrad

    Can someone tell me the difference between a standing rib roast and a bonelessPrime rib roast

    Coscto had both and both were choice. The standing rib roast had 4 bones and was half the size or smaller than the boneless prime rib roasts, but cost more. Wondering why?
    • mrad
    • Thread
    • Replies: 15
    • Forum: Beef
  7. mrad

    Looking for a Portable griddle

    I agree with Cattoon. I set the griddle up last night and it seems plenty sturdy to cook on if you have firm ground. Assembling the base was a bit of a hassle to get the legs leveled, but very doable. I considered using a portable folding workbench, but decided against it as I do like the foot...
  8. mrad

    Looking for a Portable griddle

    I was able to find a 22" with hood cover, stand, and Propane adaptor hose at my local Walmart yesterday for $175. I think I'm set. Thanks for all the info.
  9. mrad

    Looking for a Portable griddle

    I have a question for those of you with the blackstone 22" griddle. I was ready to order it the other day and noticed it was only 12,000 BTU's with about half the cooking surface of the four burner that puts out 60,000 BTU's. For those with the 22", do you feel you have enough BTu's to heat up...
  10. mrad

    Looking for a Portable griddle

    I'm looking for flat top griddle that would also be portable (legs fold) I would need one bigger than the 17" portable blackstone sells. Any recommendations? I have pass-through storage on a 5th wheel to store it when traveling
  11. mrad

    Pizzed.

    If your still looking, do some research on this one. I bought one 4 years ago. I have had to replace the temp probe twice (owner covered it both times) and the igniter once (at my cost), however, the new ones come with a ceramic igniter. http://www.blazngrillworks.com/the-grid-iron With...
  12. mrad

    Brisket in Kamodo?

    In the Link below, Harry Soo has a you tube video showing a hot and fast brisket on a Kamado
  13. mrad

    Has anyone tried cured prok belly for burnt ends?

    I will be sitting in the fish house all weekend on Mille Lacs Lake (MN). Need something to do besides fish so I am bringing the GMG Davey Crocket. I will post pics.
  14. mrad

    Has anyone tried cured prok belly for burnt ends?

    I have a cured pork belly I have been cold smoking for bacon. I toying with the thought of cutting off a hunk to make burnt ends with. Has anyone tried this, and if so, how did it turn out?
    • mrad
    • Thread
    • Replies: 7
    • Forum: Pork
  15. mrad

    cold smoke (pork belly)

    Update: I gave the pork belly a good cold rinse when I got home last night, It did seem to take away some/most of the odd smell. I then place it back in the vac sealer bag and placed it back in the refrigerator without being sealed. I will check it again after the weekend and decide if I want...
  16. mrad

    Bittersweet smell on pork belly when cold smoking

    Thanks for the advice on the dust. will the dust work in the tube, or should I use the tray?
  17. mrad

    Bittersweet smell on pork belly when cold smoking

    I did try putting clothes pins at the bottom of the grill lid last night. This left about a 1/2 inch opening on the bottom down to about a 1/4" at the top . I may try to modify it a bit more before I throw the belly back on for another cold smoke.
  18. mrad

    Bittersweet smell on pork belly when cold smoking

    I have my second Pork Belly that I am cold smoking in my Blazn Grill Works Grid Iron pellet grill when using the amps tube with the grill off. When I did the first one about a year ago, and ended up with a bitter/sweet smell on the bacon and grill. Two nights ago I threw another pork belly in...
    • mrad
    • Thread
    • Replies: 9
    • Forum: Bacon
  19. mrad

    Cold smoke or hot smoke bacon?

    I am getting a sweet/bitter smell when I pulled the belly of my pellet grill last night. I was using my AMPS and did not have the pellet grill turned on. Is this a smoke flow issue? I had the same issue the last time I cold smoked my bacon. I never get this smell/flavor when the grill is on??
    • mrad
    • Post #10
    • Forum: Pork
  20. mrad

    Cold smoke or hot smoke bacon?

    okay. Do you guys slice the long or short way?
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