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  1. Inscrutable

    Temperature Gauge recommendations

    I use a Thermoworks Signal … don’t trust dials … want the temps at the grate and in the meat.
  2. Inscrutable

    Baby back ribs question(s).

    Time and temp are just GUIDES. You need to cook to probe-tender (all over). All racks can cook differently. And … I don’t wrap if I want dry rub and clean bite. I wrap if I want FOTB and/or sauced. when I wrap, I do that at about 160*F and unwrap at about 190*F, finish at about 203*F (if...
  3. Inscrutable

    Buckboard Bacon......

    Hmmm. I’ve always wet-brined and injected (have one in the fridge now). Sounds like I need to dry brine the next one that is on deck.
  4. Inscrutable

    St Louis Ribs for Dinner

    Just remember … time and temp are just GUIDES. You must rely on probe-tenderness to be sure. And every rack can be different.
  5. Inscrutable

    Your favorite heat-and-eat, store-bought sausages?

    Carando at Harris Teeter is the best Italian sausage and meatballs I’ve gotten at a supermarket.
  6. Inscrutable

    Indian cooking - Butter Chicken

    Thanks for the link. I think Iwould like it, but my wife doesn’t like curry. Should be some non-curry recipes in there.
  7. Inscrutable

    Chimkin’ Livers

    Huge chicken liver fan. Still working to duplicate the seasoning used at a gas station years ago.
  8. Inscrutable

    Official Disney Recipes

    Thx! Some surely worth a try/tweak.
  9. Inscrutable

    Tried the lollipop thing….

    Wondered about that bone too.
  10. Inscrutable

    How Do You Afford This Addiction?

    Retired consulting engineer. Had to retire earlier than I wanted due to health issues and pandemic hitting same time, but still pretty comfortable and supporting daughters family. WRT your query of “afford” … I rarely buy anything not on sale, and buy larger quantities and stock either raw or...
  11. Inscrutable

    Tried the lollipop thing….

    Haven’t been a big fan of drums, but have debated trying the lollipop thing. Idle curiosity … why wrap the handle with foil?
  12. Inscrutable

    NY strips can't do, is it just me?

    Depends on the time. Can make tough cuts incredibly tender with longer times, still at low temps. Have done it even with top and bottom round.
  13. Inscrutable

    Send Prayers: Cancer Returned

    Just saw this 😢 Prayers and thoughts with all of you. FWIW, we have a relatively young friend with stage 4 and terminal, still feels and functions well several years past the doctors expiration date. She can do it! Her mind and heart may be the most important treatments at her disposal.
  14. Inscrutable

    What are you watching ?

    I wanted to do all that with my 500 DVDs when I had my theater and 120” screen. Now that I’m down to a 75” it hasn’t seemed worth the effort, and donated 95% of them. Spending more time with music than TV these days.
  15. Inscrutable

    NY strips can't do, is it just me?

    I was just gonna say the exact same thing … SV and reverse sear usually turns out pretty well.
  16. Inscrutable

    Is Heart-Healthy Bacon an impossible oxymoron?

    Yes, I’m on <2000 mg/day … that’s pretty hard to do if you don’t make most everything yourself. But I may give myself a hall pass once a month. Ok, I see that now …
  17. Inscrutable

    Is Heart-Healthy Bacon an impossible oxymoron?

    Cool idea. Read their directions and it says to use both the ground formed bacon seasoning and “maple cure”, the latter I cannot seem to find on their site. Any idea what that is? Just typical curing salt?
  18. Inscrutable

    Is Heart-Healthy Bacon an impossible oxymoron?

    That’s exactly what I have done. Have not tried dry brining for bacon or Canadian. I felt I needed to inject the loin for Canadian.
  19. Inscrutable

    Is Heart-Healthy Bacon an impossible oxymoron?

    I am more concerned with sodium than fat
  20. Inscrutable

    Is Heart-Healthy Bacon an impossible oxymoron?

    Looking for any recipes for the “healthiest” bacon I can make. (Store-bought out of the question) Did cure/smoke a belly but even that seemed too salty (Used a reduced salt Pop’s cure). Any of you wrestle with this? Thx!
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