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. flbobecu

    Prime Rib Roast Q's

    Purely curious - From what I'm gathering (never cooked one) a standing "prime" rib roast, uncooked and sliced is essentially rib eyes, correct?  " A standing rib roast, if sliced when uncooked, would yield a number of rib steaks. Rib eye steaks result from removing the bones and most of the...
  2. flbobecu

    Is Sam's Club Membarship Worth It? Here's My Recent Experience

    The main things that make the membership worthwhile to us is: Cost of meat items (primarily USDA Prime, ribs ($2.99/lb) and hot dogs) Cost of dog treats (2 dogs, and they're spoiled) Cost of cleaning items (Lysol, dish washer soap, etc.) Cost of some fruits/veggies (primarily grapes...
  3. flbobecu

    vinegar and ribs

    Right - I just use water too - thought maybe vinegar/cider vinegar did something water may not have - hence why I asked. :) Thanks for replying!
  4. flbobecu

    Charcoal Question

    The most popular smoking woods are fruitwoods (pecan, cherry, apple, etc.). 
  5. flbobecu

    vinegar and ribs

    Just curious - why a "quick rinse"? Does vinegar do anything when used as a "rinsing" agent?   
  6. flbobecu

    Finally back at it- Boston Butt smoking now

    Curious how foiling it @ 165 will turn out. I have never foiled any shoulders - they seem to have enough fat to keep them moist to probably 225*. (though most pull before 200*).  Keep us posted!
  7. flbobecu

    Charcoal Question

    MOST hardwoods do not provide enough smoke for traditional BBQ. However, some folks who like low smokey flavor, prefer using hardwoods that give off a small amount of smoke, and not using extra wood(s) for flavor. I add whatever fruitwood I am using to the fire when using lump. But I like a...
  8. flbobecu

    $100 what would you buy?

    1. Meat. 2. Meat.  If you don't normally have Prime, get Prime. You can spend $100 pretty quick.  It's essential "gear" to having a good BBQ/cookout/grilling session. 
  9. flbobecu

    One way to fix the filet mignon i bought

    Wow! That looks mighty yummy!!  
  10. flbobecu

    Dry aged beef

    Gotcha, thanks. Makes sense now. :)
  11. flbobecu

    Anyone Dry Age Beef?

    I try, whenever researching, to gather as much info as I possibly can. Its not that I didn't select pieces from here and there - it seems most info is about the same, regarding this topic. 
  12. flbobecu

    Anyone Dry Age Beef?

    Huh, good stuff. Interesting. Appreciate it. Got put in my place.. I guess.. 
  13. flbobecu

    Dry aged beef

    Right. Which is being done in the link I posted above, correct? 
  14. flbobecu

    Dry aged beef

    Then what is being done here? http://askabutcher.proboards.com/index.cgi?board=Beef&action=display&thread=870
  15. flbobecu

    Anyone Dry Age Beef?

    Huh. Maybe you should do a little research next time my friend. This isn't "snake oil" stuff... There's a couple of ways to do it - many find using these bags, is more convenient.  Maybe you'd like to come over and have a steak with me..  *cheers*
  16. flbobecu

    Dry aged beef

    I wouldn't use the FS bags - because they don't allow the meat to "breathe" (let moisture escape). You need to try the dry bag steak bags - which are special bags designed to allow moisture to escape, which is what "dry" aging is all about.  Or you can go "commando" (no bags, just leave the...
  17. flbobecu

    Chocolate rub or coffee rub or even both!

    I like the Kat Island rub as well. A happy customer here. I always add a pinch here and there of extra ground coffee when I use it. 
  18. flbobecu

    Dry aged beef

    You can't "dry age" in a commercial cyrovac. That would be "wet aging". Wet aging adds tenderness, while dry aging adds tenderness and a very condensed and heavy beef flavor.  Have you dry aged at home? If so, how did you go about doing it?
  19. flbobecu

    Anyone Dry Age Beef?

    I think a search on google may reveal a lot more than you think. With a special aging bag, it can be done.  Check it out: http://www.drybagsteak.com/ They have some videos too.  I cannot afford a "dry aged" Prime Ribeye from our local butcher. He wants $23/lb. I paid $7.99/lb (for a...
  20. dscn0186f.jpg

    dscn0186f.jpg

    • flbobecu
    • Media item
    • Comments: 0
    • Album: Default
Top Bottom
Back
Clicky