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  1. myownidaho

    Cinco de Mayo tacos

    Thanks, bd! I’ve done a lot of tacos over the years. What I’m proudest about is the balance of ingredients. No one thing stands out.
  2. myownidaho

    Cinco de Mayo tacos

    Shocking, just shocking! :D
  3. myownidaho

    Cinco de Mayo tacos

    No prep pictures, just the final dish. I rubbed skirt steak with SPOG, chili powder, cumin, and a little lime juice. I gave it a couple of hours to marinate. I also made Mexican coleslaw, salsa and guacamole. Quick sear on the meat, chopped and added to toasted tortillas, and topped with...
  4. myownidaho

    Brisket

    As a marketing gimmick, there could be a fat cap on it but it would be on the bottom. Looking at layer of fat doesn’t sell a lot of meat. If that’s the case, it should smoke just fine but I would definitely foil. I do like the idea of breaking down a whole Packer for multiple uses. Smoke the...
  5. myownidaho

    Plan B

    Nice job on the smoker and the bourbon. E. H. Taylor is always a good bet and I think the McKenna 10 year b.i.b. is the best $30 bourbon on the market.
  6. myownidaho

    SMALL GARDEN IN EAST TEXAS -2

    Looking great, Gary! My cool weather stuff is coming up and warm weather plants go in the ground this weekend.
  7. myownidaho

    Smoked potatoes wow!

    I need to try this. Having grown potatoes, Yukon Golds are totally worth it. The flavor and texture profile is the most noticeably improved over store bought.
  8. myownidaho

    First Smoked Meatloaf

    You’ll never go back!
  9. myownidaho

    Wagyu.. is it worth it?

    A Tomahawk for one?!? Lol! I would have loved to see the look on your face when they set it in front of you.
  10. myownidaho

    Wagyu.. is it worth it?

    Noboundaries has it right. You can get grade 5 Kobe beef imported from Japan but you’re going to pay $100 a pound. Typically, 2-3oz is a serving. The Wagyu in our market has a lot more marbling than say a prime Angus but it’s not the same thing. The one cut that shows what American Wagyu can be...
  11. myownidaho

    Wagyu Coulotte steaks

    I’ve seen tri-tip cut into steaks and called Coulotte but real Coulotte comes from the top sirloin while tri-tip comes from the bottom sirloin.
  12. myownidaho

    Wagyu.. is it worth it?

    I’ve not done brisket but I have cooked a number of Wagyu cuts from SRF. Some have been superb, some were no better than a prime quality packer that was cheaper. I would probably start with a prime cut and see what you think before going the extra mile. And remember that grading has a range.
  13. myownidaho

    ...smoking a "thin" Wagyu brisket question...

    Wagyu will give you more leeway. It may turn out pretty good. Just pay attention to temp and I would probably go to the crutch earlier rather than later to retain moisture. I’m a fan of the Franklin salt and pepper rub but I also like the SPOG route.
  14. myownidaho

    Pizza night!

    Thanks, c!
  15. myownidaho

    Pizza night!

    Thanks, a.s.! I’m already mowing every four days.
  16. myownidaho

    Pizza night!

    Cool and blustery today so I decided to go with pizzas. 00 flour, yeast, honey, salt and olive oil for the dough. One punch down and hour before assembly. First up was a basic Margherita. Sauce from home grown San Marzano’s, Scamorza cheese from Washington and a dash of dried oregano. Baked on...
  17. myownidaho

    Sirloin tip roast on stick burner! What IT?

    That is one fine looking roast!
  18. myownidaho

    Huli Huli Spatchcock

    Thanks, guys! Not sure how I missed the tail when I spatchcocked it...
  19. myownidaho

    Would you eat it?

    For me it’s a textural thing. Just a touch of pink is as far as I’ll go, just because I don’t like the mouthfeel of chicken cooked less than that.
  20. myownidaho

    Huli Huli Spatchcock

    I wanted to run a spatchy through the smoker and dirstsailor’s recipe seemed just right. https://www.smokingmeatforums.com/threads/huli-huli-spatchy-with-the-grand-finale-q-view.155201/ I loosened the skin, injected the bird and let it marinade about 18 hours. Pulled from the bag, into the...
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