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  1. packplantpath

    Butt Problems

    Did you get any pics? I'd be interested in seeing what it looked like. It's possible that you got an extremely bruised piece that was blood soaked, which tinted the meat. The biggest question is whether it was juicy bloody or just red looking? Either way, if you are not sick already, you...
  2. packplantpath

    red, hot, and blue

    Since there have been several posts on restaurants lately, though I should throw this out there. A friend of mine started bar tending at red hot and blue in Raleigh, and i told him about my 2 times at the NC State/Hillsborough Street location (there are now 2 in Raleigh). The first time...
  3. packplantpath

    M******* Checking In!

    Holy cow!!!!! You are a confused chappie. Memphis ribs and South Carolina pork. Welcome aboard, I look forward to the Q-view.
  4. packplantpath

    Take That France!!!!!!

    I'm extra happy. Cullen Jones swam the 3rd leg (I think it was 3rd) and he's an alumnus of my university.
  5. packplantpath

    Freezer Question

    Just saw it's upright. All ours were chest, but I don't see where it would matter??? Good luck.
  6. packplantpath

    Pulled pork resting question

    Hot to the touch isn't a very good indicator. Things feel too hot to handle at 120 or so, but if meat gets that low the nasties can start to grow. As long as the meat temp doesn't get below 150 I'd feel ok with it. Some say 120, but I don't risk it.
  7. packplantpath

    Freezer Question

    We have owned several kenmore series freezers in my family. All have lasted 15 years minimum, and I think one failed within a month. Normally, the condensation forms in the lid and pulls the insulation out before the compressor quits.
  8. packplantpath

    Cut My Butt In Half?

    I'm with Fatback. Just up the temps a bit. I never go below 250 for a butt anymore.
  9. packplantpath

    Smokin' W/ Nonstick

    I've head that too. I think it was referring to teflon coating only though.
  10. packplantpath

    New cutting board ???

    Is it parawood? Also called the rubbertree. I've seen tons of cheap blocks and furniture made of the stuff lately. Pretty hard stuff, but looks good as a natural color.
  11. packplantpath

    An interesting toy for you outdoor open pit cooks

    It's almost as good as boiling water. I didn't think about no rust, I'll give you that. Does it have to be seasoned to make non-stick, I wonder.
  12. packplantpath

    Beef Back Ribs, Red Corn, and Baked Smoked Beans W/Qview

    Yea, I was afraid the red corn wouldn't be very sweet. Sweetness is controlled by very few genes and last I heard was not well implemented in heirloom varieties. It also looked a bit past prime. Notice the kernels mushed together in your original post? Anytime kernels are not well defined...
  13. packplantpath

    Bar-b-chef bling

    Nice..... But does it have spinners?
  14. packplantpath

    An interesting toy for you outdoor open pit cooks

    Hmm, very neat. But why not just use cast skillet on the grill? Unless for show?
  15. packplantpath

    Beef cuts

    He should give you a list of cuts. Roasts like chuck roasts can be sliced into steaks or grind it into hamburger. It's your choice. I would definitely get the chuck roast. I get all the major steaks, and most of the roasts, but do grind a few into burger, though which I can't remember right...
  16. packplantpath

    Does Finishing sauce need Refrigeration?

    I fridge it too. Can't hurt, I hope. I figure the sugar is in there, so it could spoil, but would bet it takes a really long time. Any reason not too?
  17. packplantpath

    countdown begins plus business thoughts.

    Sounds pretty good. We already have a good relationship with a "meat man" locally, and he can kill, age, &etc for everyone. It's something I've been thinking about, but we definitely don't want to get into the meat market deal where you sell it cut by cut. Too much regulation and crap to...
  18. packplantpath

    Chicken on the drum..W/ a suprise ending

    Looks great.... I'm hungry
  19. packplantpath

    countdown begins plus business thoughts.

    Well, about a week ago, my dad dropped off our cow at the butcher. My sister's family and mine are splitting it. Can't wait. Gonna run us an average cost of somewhere around $1.99 per lb since we get it at cost. He also dropped off another 5 or 6 for other family members. So, I have a...
  20. packplantpath

    smoked corn

    I don't think the dimple applies in this case because it was cooked in a dry heat, not boiled. The dry heat took moisture out and dimples it. But, I think it was a bit old too, because of the way the kernels look. Anytime the kernels are muushed together like that, it's about 2 days past...
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