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Drybag Steak Contest - 5 Drybag Steak Starter Kits to be Given Away!
My favorite steak is to head to a local butcher who sells Delmonico steaks. I buy several at a pound a piece. I fire up my charcoal grill with some blue kingston in a chimney. I get this going for 20 min or so. Add to my grill and let go for 10 minutes or so. While this is going on I prep...- tank
- Post #61
- Forum: For New Members
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Safe meat temperatures is the USDA right?
This is the type of chart that confuses me. Almost everything on here is below the USDA especially beef steaks/roasts and pork. Thoughts? Suggestions?- tank
- Post #17
- Forum: Food Safety
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Safe meat temperatures is the USDA right?
Yeah but my family if there is any color at all other than white then it isn't done.- tank
- Post #8
- Forum: Food Safety
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Safe meat temperatures is the USDA right?
Thanks for the advice guys. Right now I am only serving family and friends but with little ones I want to be safe without them growing up thinking everything has to be "brown" to eat. Also for some reason most of my extended family likes to boil chicken then cook it and I hate this, not worth...- tank
- Post #6
- Forum: Food Safety
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Safe meat temperatures is the USDA right?
Well title says it all. For most things(ground beef/poultry) I have found temps on here to go well with the USDA. My question comes in with roasts and pork loin. The USDA says 145 for beef to be rare and 160 for medium rare. These numbers seem high to me and are high when compared to most of...- tank
- Thread
- Replies: 20
- Forum: Food Safety
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First Time Making Deli Style Roast Beef
I agree with others have said. I think it was just over cooked a bit. I did an eye of round about a week ago for the first time. It was about the same size of yours but had a little more fat on the outside. Anyways I did mine around 225 until it hit 140. Wrapped up and let rest. We then... -
temperature control for overnight pulled pork
What I have done several times now with good results is smoke it for 5-6 hours(lets say 5-11pm) then wrap it up in foil and into the oven overnight at 210-225. Go to sleep, wake up, and check temperature. Most of the time it is pretty close to 200 but sometimes as a little ways to go. Anyways... -
Bourbon Ribs
Nice looking ribs. How was the rub? I have been using Jeffs for a while now and while good, I want to try something different. -
Restaurant Brisket
Yeah the more I smoke the less I eat Q out. Or I used to love my aunts pulled beef but last time I had it I thought "man this would be way better if it was smoked!!" -
Low temp in new masterbuilt smoker
How did you measure your temp? The gauge that came with the unit or using a wired probe? This could be your problem. The gauge that usually comes with these things are junk.- tank
- Post #5
- Forum: Propane Smokers
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Pickled Sausages!
Do you have to cool the brine before starting? Do you leave everything at Room Temperature for the two weeks or in the fridge? Do you cook the meat before brining. Also with the hab peppers how many and do you simmer them also or just add them when you do the meat? I just ate one of the over...- tank
- Post #11
- Forum: General Discussion
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Help with Ribs Please
I think the first thing to do is identify what kinds of ribs you like. Do you like fall of the bone ribs? Do you like some bite leaving a clean bone? I know once I figured out that my family and I like fall off the bone ribs I adjusted the 3-2-1 method on spares to get this. What are you... -
Where to buy bulk aluminum dishes?
I bought a pack of 30 at SAMs for 8 dollars.- tank
- Post #20
- Forum: Slicers, Grinders, Tools, Equipment
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Chocolate rub or coffee rub or even both!
Thanks for the ideas and the links. I guess I am really looking for a recipe so I can mix up my own. I already have a bunch of spices at home so might as well make my own. Anyone have a good recipe they are willing to share to get one started?- tank
- Post #7
- Forum: Sauces, Rubs & Marinades
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Chocolate rub or coffee rub or even both!
I am looking for a rub with some chocolate in it, some coffee in it, or even both. Anyone care to share a good recipe? I have looked around but nothing strikes me as something great. Hope to find one to try out on some ribs or some beef. Thanks in advance.- tank
- Thread
- Replies: 9
- Forum: Sauces, Rubs & Marinades
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How to keep them warm during transport for a party?
A few weeks ago I had a similar situation. I cooked them via 3-2-1 and after the last 1 hour I wrapped them tight in foil stuffed them in the cooler with some towels. It was about 1.5-2 hours before we arrived at our destination but they were perfect temp when it was time to eat. -
A good brine mixture and mop for chicken?
Thanks. I will be trying it out here some time. My little one loves chicken legs so I will have to make plenty. -
A good brine mixture and mop for chicken?
This is a great overview. I have been thinking of smoking some chicken for the first time and might try this. So quick question. A whole chicken or half chicken you brine for 10hours. Then chicken parts you only go 1-2 hours? Does it matter how many pounds of parts you have or not really... -
Anyone do Overnight Smokes?
I haven't had much experience yet but last time I smoked some butts I smoked them for 6 hours or so then wrapped them in foil, dare I say put them in the oven at 200 for the night. Went to bed, got up, and they were done. They came out great. This is probably what I will do in the fall when... -
Jeff's sauce
Well I finally got around and made up a batch. Well actually two batches. I made the first one tried it and thought to myself the garlic taste is pretty strong. I wasn't sure why. I figured I would let it sit for a day and then try it. Same thing. Did a search and my wife and I found out...- tank
- Thread
- Replies: 3
- Forum: Sauces, Rubs & Marinades
