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It's all relative to what is now. $6 a pound for eye of round hurts my feelings but not as bad as $18-$20 a pound steaks. Still the lowest price beef cut and it makes good jerky.
Looks interesting. I already have everything in there except for fish sauce and swerve.
Is the amount of swerve interchangeable with regular sugar? And what is the garlic chili sauce you're using? Something like sriracha?
No GFS around here (north GA). I checked Restaurant Depot and they are $1.55/lb for whole jumbos but same as @chopsaw you gotta buy a 40 pound case. Too much for us.
Food Lion around here has them this week for $1.99 family packs as well. We bought 4 packs. Cooked one and vac sealed the rest for...
Eye of round works great. It's what I almost always use.
PS Seasoning is my go to brand for kits. Out of curiosity I checked and it's available on Amazon however the price is much lower on their own web site but you have to order $49 for free shipping. You might not want that much just to give...
The Roxy is a great venue. Thankfully they moved it out of Midtown/Buckhead when the Braves built the new stadium up in Marietta a few years ago. It's literally adjacent to the new stadium. Great area. They built up a large area around it called The Battery. It's full of bars, restaurants, ect...
I worked for several years at a company that supplied the poultry industry. The majority of chickens are slaughtered at 6 weeks old. Roasters at 10-12.
I have no experience with any of them but I've seen several of Malcom Reed's videos where he uses a Primo and it does look like a nice cooker. According to their ads Primo is the only ceramic made in the US if that means anything to you. Good luck!
No advice on the yams but Cornell chicken is designed for hot and fast over coals. It's fantastic. I always cook it on a kettle. I've cooked lots of chicken on a pellet grill and usually run 325-350.
If what you call yams are what I call sweet potato then they will likely take a good bit longer...
I'm sure @slavikborisov will respond but probably this one:
I don't mess with youtube much but always enjoyed Duncan Henry's videos. He's a younger guy in rural Saskatchewan who has a meat locker.
I've never tried that recipe. Sounds good but I'm hesitant to use vinegar with cure #1. I don't...
We have this problem fairly often at the shop.
The first thing I try is what chop mentioned. Try tightening then removing. The next step is penetrating oil over night. If that doesn't work I'll try heating and cooling a few cycles with a small torch. Go very easy with the torch and keep it at a...
Well I have been enabled lol. Ordered that gizmo and a set of kettle retaining clips for $43 delivered. I have no issues controlling temps with the SNS and a BBQ guru fan set up but that thing looks fascinating. The approach of controlling temps with a mechanical old school coil thermostat is...
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