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Toss the brisket?
OK here's mine Cooked my brisket yesterday when done sampled a slice off the end and wrapped in 2 layers of foil and left it on the counter to cool for 1 hr before putting in the frige. Meanwhile, the wife shows up at the office door with nothing but a silk robe on,..well not on for very...- pdx210
- Post #5
- Forum: Food Safety
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insulated food gloves
It says Food safe, insulated rubber gloves- pdx210
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
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insulated food gloves
I'm just tickled for a newby FNG like me it's ground breaking that I don't have to use tongs or meat fork to move large hot cuts of meat anymore.- pdx210
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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Brisket Prep Steps 1-3
I'm doing brisket today. I do a similar thing but I add rub first then mustard and then rub on top of that. last night a light dusting if stub's lime rub & lemon pepper then this morning french's mustard and then more lemon pepper ?- pdx210
- Post #14
- Forum: Meat Selection and Processing
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insulated food gloves
this has probably been covered but here's my 2 cents! I got a pair of Steven Raichlen Barbecue Insulated Food Gloves these things worked very well for pulling pork and they also will work great for moving large cuts like brisket- pdx210
- Thread
- Replies: 6
- Forum: Slicers, Grinders, Tools, Equipment
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Look for a good Mac & Cheese
The recipes above are all similar to what i have with one exception I add several slices of munster cheese the reason is that cheddar tends to get grainy and Munster kind of keeps the sauce smooth mozzarella should do the same- pdx210
- Post #10
- Forum: Side Items
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Pastrami/Short Rib Hash (Q-View)
looks good! I do something similar but I use unsalted beef broth instead of water -
Novice Smoker... Questions about weather and lump vs briquettes
what works for me is about 80-90 % real charcoal and 10- 20% Kingsford. The kingsford seems burns easier than lump and help stablize temps- pdx210
- Post #14
- Forum: Charcoal Smokers
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Cash and Carry Lazzari Mesquite Lump
I tend to cook brisket, tri tip or pork butt stuff we can eat off all week the family likes brisket and pulled pork sandwiches I'm not as upscale as some here I'm using a 40 year old weber today set the coals to one side and toss in a a small chunks of mesquite wood it works fairly well BUT I...- pdx210
- Post #28
- Forum: Charcoal Smokers
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Cash and Carry Lazzari Mesquite Lump
The one in clackamas seems to only carry the boneless shoulders/butts the one on 7th & stephens in SE Portland has or had the bone-in shoulders http://www.smartfoodservice.com/location.aspx?id=166- pdx210
- Post #26
- Forum: Charcoal Smokers
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Cash and Carry Lazzari Mesquite Lump
I smoked two pork shoulders yesterday & it's pork ribs tomorrow all for C&C the price is good I also like their tri tip they don't cut the fat cap off like many stores do !- pdx210
- Post #24
- Forum: Charcoal Smokers
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Cash and Carry Lazzari Mesquite Lump
The C&C is one of my favorite places they also have a good selection of meat and the good over sized hamburger buns! I run through a 40# of lazzari a month during the summer even at the regular price it's a good deal the smaller bags i thing they are 5-7# at the local store are 8.00 vs. 40#...- pdx210
- Post #20
- Forum: Charcoal Smokers
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Cash and Carry Lazzari Mesquite Lump
YES the cash and carry on 82nd drive in clackamas carries the 40# lazzari charcoal it's not on the same isle with the other smoking/charcoal stuff it's on the end of the next isle over- pdx210
- Post #16
- Forum: Charcoal Smokers
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Horizon, Lang, cant decide
I've been looking at the Horizon smoker as well anybody have one ?- pdx210
- Post #3
- Forum: Wood Smokers
