Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. four20

    Unknown soldier....

    Whooooo Hooooo All right I cut it in half.......... The first half is cooking now......... Wet brined for 24 hours, coated with spicy brown mustard, and black pepper. To be sliced, and sandwiched, with maple bacon.......... The second half is curing now for pastrami.... Thanks Al I used your...
  2. four20

    Unknown soldier....

    Ok, If you look at my top pic.... You can see the roast reduce in conformity to thin. I am going to cut 4 inches from this roast into slabs for Hamburger...Less...Steaks. That leaves me with a Large 4 Lb  roast that is equal in diameter. I want to wet cure the roast.... smoke..... slice...
  3. four20

    Cool and refreshing

    Thank you, I do not consider it advanced, just prepared and timed to ensure a fresh skillet dish. My pasta and sauce can hold....... but my Salmon can dry... or Cajun Lobster ( Craw-fish )........ Whoo ... Whoooo .... Whoooooooo ...
  4. Cool and refreshing

    Cool and refreshing

    • four20
    • Album
    • Comments: 0
  5. four20

    Cool and refreshing

    I did not get but a couple pics of dinner, but I wanted to put it up here just in cases someone is browsing for a simple meal. I preheated my coal grinder to a scorching 500 F with a cast iron skillet in it. I oiled the salmon steaks and spread a little of our fresh sage pesto on them. They...
  6. IMG_2583.JPG

    IMG_2583.JPG

    • four20
    • Media item
    • Comments: 0
    • Album: Cool and refreshing
  7. IMG_2581.JPG

    IMG_2581.JPG

    • four20
    • Media item
    • Comments: 0
    • Album: Cool and refreshing
  8. four20

    Unknown soldier....

    Eye of round was my first thought. This comes from a closeout Grocer that sells wholesalers overstock always at decent prices and the meats are cryopacks. Now to decide how to prepare the beast.  S&P smoked? Roasted? Grilled steaks? Cured? Hmmmmm sliced thinly rare roast beef?
  9. Unknown soldier....

    Unknown soldier....

    • four20
    • Album
    • Comments: 0
  10. four20

    Unknown soldier....

    I need help identifying this unlabled cut of beef.  2.99 a pound
    • four20
    • Thread
    • Replies: 8
    • Forum: Beef
  11. IMG_2587.JPG

    IMG_2587.JPG

    • four20
    • Media item
    • Comments: 0
    • Album: Unknown soldier....
  12. IMG_2586.JPG

    IMG_2586.JPG

    • four20
    • Media item
    • Comments: 0
    • Album: Unknown soldier....
  13. four20

    Thank you

    I have not been active lately due to work, and some nasty migraine headaches. So it seems fitting that I restart my activity here with this simple message. Thank you to those in law enforcement and first responders. You men and women have a thankless job. You work tireless hours for very little...
  14. four20

    Temp Troubles

    I have worked on kithcen equipment for a long time. Do not let thermo's fool you. If you put a probe in a brand new unloaded refrigerator you have set at 38 f you may find large temp swings for cut in and cut out. It is the same for anything on the hot side of the kitchen.  My point being...
  15. four20

    Favorite PP sauce?

    I always use a simple finishing sauce on my pork. It help keep the fats from binding the meat back together when it cools.....JMHO... but here it is. 2 cups apple juice 8 oz frozen apple juice concentrate 1 cup white vinegar or apple cider vinegar 1/4 cup brown sugar 2 tbsp lime concentrate...
  16. four20

    57 lb Power Bill

    Yes I confronted him about it as i was going door to door asking for donations. He stated he was never contacted about it. I am reluctant to help with an event for the boy even tho I want to, and would if held at another church. Again I will always state that all should be helped when needed...
  17. My Lays BBQ clone Rub

    My Lays BBQ clone Rub

    • four20
    • Album
    • Comments: 0
  18. four20

    My Lays BBQ clone Rub

    An addiction such as mine fuels an increase in smoked meat consumption in my community. This is a rub i love to use not only on meats, but seasoning fries and fresh tater chips. 1 cup brown sugar 1 cup white sugar 1 cup salt 2.5 oz powdered mustard 2.5 oz paprika 2 oz onion soup mix 2...
  19. IMG_2545.JPG

    IMG_2545.JPG

    • four20
    • Media item
    • Comments: 0
    • Album: My Lays BBQ clone Rub
  20. IMG_2547.JPG

    IMG_2547.JPG

    • four20
    • Media item
    • Comments: 0
    • Album: My Lays BBQ clone Rub
Top Bottom
Back
Clicky