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Picked egg question
Those things can't smell too good on "the way out", is what I meant.- bigal
- Post #11
- Forum: Canning & Storage
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Aging meat
I'm gonna call it dry age'n just to make ya mad.LOL Just joke'n w/ya.....but you know I will do it. I hope I'm not ask'n que's that you've already answered, but I'll ask anyway. What about the restaurants w/fridges just for dry age'n, like the five stars in NY? Do they have the bacT to do... -
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My First Smoke, chicken breasts Q-view
Looks fantastic, Marsha! Smoked green peppers are a snack I like while cook'n. What is also great is roasted garlic, cut the root side of slightly so expose'n the cloves, wrap in foil w/evoo s&p and it smells/tastes so good! Great look'n meal! And pig candy for dessert! -
Picked egg question
The other thing might be a good site for scented candles. Let us know how it turns out.- bigal
- Post #4
- Forum: Canning & Storage
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Splitting a Boston Butt
Marlin, I've done b.butts fast by going up to 300 pit temp. Also did a brisket hot and fast and both turned out great. I do them a little different though. I like do'n the butts hot'n fast to 200 or so, then pull and keep all juice and put all in an alum foil pan. Then about 3hrs before we... -
In-direct Loins on my Weber Gold w/recipes...hope you don't mind some Q-view
Looks fantastic! Which rub did you guys like better? Have you ever brined a loin? It looks STFU good to me!- bigal
- Post #4
- Forum: Grilling Pork
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Anyone got any advice on cooking quarters
A brine sure helps w/moisture for the low and slow, ie 225-250. Pop it up to 275-300 and see how that works. good luck -
Advice needed - Fall off the bone chicken
Eric, do you brine? I suck at bird skin, but we also don't like it that much. Wife likes pulled chix, and everyone knows that if mamma is happy...... BTW, reading your posts....yes your a better cook....even if you do live in bfe. Great advise, Eric. -
Advice needed - Fall off the bone chicken
Sorry Eric, I gotta disagree. Don't take it to 200*, 165-170* AT MOST. Brine the whole bird for 4-6hrs(for a 3-3.5#er), spatchcock, and smoke at 225-250* until 160*(is what I do) Foil and rest for 10-15min and it'll be fine. I don't use a meat prob(on chix) anymore cause you can tell on chix... -
How much brisket
IMHO, I like 12-14# briskets so if it were me I'd smoke two 12#er's. Nothing wrong w/leftovers, they make great sammies or go great in Dutch's beans. -
Aging meat
Dry'n the meat out is loose'n some moisture/water so that the beef flavor is more intense. If no microb activity then it won't be as tender as this scientific dry age'n. If it only provides a better flavor, then what is wrong with that? Most arent' that scientific and this is a general name... -
dry aged ribeye - results are in
DANG that loooooookkkkkkkssssssss good! And your a girl! Just mess'n w/ya. Absolutely fabulous! How was the taste/texture of the outside edge? Did you save &/or eat any of the trim'ns? I have a boneless rib and strip age'n now, hard not to want to break it open and eat. Really great... -
smoking baked beans
Best thing to ever come outta Dutch's head, his bean recipe! I use his basic "principle", but vary it quite a bit...but it's still Dutchs'. Add mushrooms, smoked sausage, crushed pineapple, cayenne to taste and no jalap/mustard, bbq sauce not ketchup. Use your mind to add to Dutchs'. It's...- bigal
- Post #6
- Forum: Fruit, Nuts & Vegetables
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So does it get any better than.....
Very, very nice! Mouth actually watered and I like med to med well. Make'n me hungry! -
Need help with smoking turkey
My fav way is to brine and spatchcock. We don't care for the skin so I go 225-250* until done and not worry about crisp skin, but to crisp put on a grill skin down toward the end. If you brine, make sure you buy a bird that is NOT in a "solution", sometimes hard to find. I usually google to... -
Surf N Turf
You need a friend to help put that down! How ya do'n buddy? Looks great, gotta love snow crab!- bigal
- Post #3
- Forum: Grilling Beef
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Lobster boil number two, with clams, corn and enough melted butter to drown in :-)
Add another "I hate you" to your list. That looks like so much fun. Fanfreak'ntastic pix, too! Great post and thank you for incl. us.- bigal
- Post #25
- Forum: Non-fish Seafood
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Everything you ever wanted to know about Dry-Aging of Beef
Kinda old/kinda new guy here. Look alot and need to post more. Anyway, I have a "test" going on a 10-11# choice strip and boneless ribeye subprimal. I need to re-learn how to post pix and stuff here but if you go to this site http://www.drybagsteak.com/ you can get alot of info. It's a...- bigal
- Post #7
- Forum: Meat Selection and Processing
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The Rules - SMF Guidelines
Hey Jeff, I'm back to break as many rules as I can. What do you charge for baby-sit'n? Hope all is well, or soon will be. I haven't been on a smoke'n site for a while, ready to break in some newbies.......er ......well let them break me in. Everything will be ok. If the wife and kids...- bigal
- Post #50
- Forum: Report Issues
