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Some St. Louis Ribs for a Saturday smoke!
Awesome knife work!- Schwarzwald Metzger
- Post #7
- Forum: Pork
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Help please / Advice
A method I use for smoking in my Yoder YS640 pellet grill is. -4 hours unwrapped over a water pan at 180 -3 hours unwrapped over a water pan at 300 with smoke tube -4 hours foil boated over water pan at 300 -2 (+) wrapped in foil resting in 150 food warmer The pastrami I just posted used that...- Schwarzwald Metzger
- Post #10
- Forum: For New Members
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Picana?
I live in Riverview also... Hit up Heights Meat in Brandon they sometimes carry tritip. They can also special order for you if they don't have in stock. I've gotten many of my beef navels from them through special order. If you are military, MacDill AFB commissary always carries tri tip. Brad- Schwarzwald Metzger
- Post #10
- Forum: Beef
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Smoking Texas Sausage
Awesome setup man. And beautiful links!- Schwarzwald Metzger
- Post #2
- Forum: Sausage
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Help please / Advice
I wouldn't have any issues eating it.- Schwarzwald Metzger
- Post #8
- Forum: For New Members
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Beef Brisket Pastrami
They are good. I'll be eating them for rest of week. 😉- Schwarzwald Metzger
- Post #3
- Forum: Beef
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Beef Brisket Pastrami
I know, I l know, Pastrami has been posted hundreds of times on the forums, so this will be hundreds + 1. I just used the approach I used for both the beef navel pastrami I made in a 2022 thread and corned beef I made in a 2023 thread. In my opinion the bark was decent. Great bend, easy...- Schwarzwald Metzger
- Thread
- Replies: 46
- Forum: Beef
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Hidden steaks in a chuck roll sub primal
Absolutely. There are a lot of hidden cuts with venison that are missed.- Schwarzwald Metzger
- Post #11
- Forum: Meat Selection and Processing
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Hidden steaks in a chuck roll sub primal
It's definitely satisfying for sure.- Schwarzwald Metzger
- Post #10
- Forum: Meat Selection and Processing
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Hidden steaks in a chuck roll sub primal
Thanks man- Schwarzwald Metzger
- Post #6
- Forum: Meat Selection and Processing
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Hidden steaks in a chuck roll sub primal
45 day dry aged steaks always cooked faster than I expect.... Here's one of the Denver's I cut from the chuck roll. I just seared on cast iron.... I was shooting for 128, but hit 135. The lobster was some frozen stuff I grabbed from the commissary... Also made some chimichurri... Which tastes...- Schwarzwald Metzger
- Post #2
- Forum: Meat Selection and Processing
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Rhode Island Clam Chowder (long with lots of pics)...
Looks amazing- Schwarzwald Metzger
- Post #22
- Forum: Chili, Soups, and Stews
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My 2nd ( really first ) Porkstrami , and I must say Glad I did it twice, Only took a little over a month to do.
Looks great brother- Schwarzwald Metzger
- Post #57
- Forum: Pork
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