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. Bigtank

    Flat Iron?

    I received a gift of some meat from a new packing plant located just outside Billings MT, called Marbled Meats. I've never cooked Flat Iron steak before. It looks very well marbled. How would you cook it? Is it a tender cut that should be served medium rare? I really like the taste of beef...
  2. Bigtank

    Low-Budget Slicer Not Performing

    I have the same slicer not a fan, as others have said keep flipping the meat. It helps but is not 100% cure. That Vevor looks interesting. I have a vevor stuffer with no complaints.
  3. Bigtank

    Twice Cooked Picanha over Open Fire

    That looks amazing, what is the sauce on the meat?
  4. Bigtank

    Offset Design Thoughts......Reverse Flow

    I have a Backwoods Fatboy, its a very good cabinet smoker.
  5. Bigtank

    About to blow my Pit Boss up... it sucks

    I have the RT 1250 it seems to run flawlessly. They had a 12 months same as cash with Afirm that I took advantage of. The only thing I don't care for is no ash clean-out.
  6. Bigtank

    Pressure Canned a Brisket this Morning

    I pack raw no liquid pack the meat fairly tight. Most suggest leaving a 1 inch gap from the top of the meat to top rim of of the jar. I put in a about 1/4 tsp of Jonny's all purpose seasoning. Process for 75 minutes. There is lots of videos on YouTube.
  7. Bigtank

    Pressure Canned a Brisket this Morning

    This is my 1st brisket, in the past I've done chuck roast. It is usually melt in your mouth tender.
  8. Bigtank

    Another steak night!

    Do you get Piedmont Beef at a grocery chain or is it online? I've never seen it around here.
  9. Bigtank

    Pressure Canned a Brisket this Morning

    Had a prime brisket in the freezer with no plans to for a future smoke, so I decided to can it. I like home canned beef and its great way to have roast beef and taters after work. I just trimmed it up and cut into chunks. put it in Qt jars with a little Johnny Seasoning and processed in the...
  10. Bigtank

    Treager Pro 34 keeps going out

    You would here the fan running if it is working
  11. Bigtank

    Treager Pro 34 keeps going out

    i'm in the no fan camp, let us know what you find.
  12. Bigtank

    Theres a storm brewin for FL Gulf Coast

    Hunker Down and stay safe, prayers.
  13. Bigtank

    To wrap or not to wrap that is the question

    I've wrapped with both, but prefer butcher paper. When cooking 9 racks is no time to try something new. I do a 3-2-1 for more smoke + at least a 30 minute rest.
  14. Bigtank

    Tomatillos,

    My garden is full of tomatillos, I'm wondering how they can be preserved?
  15. Bigtank

    Last minute pork tenderloin advice needed for smoke..

    All of the above they take marinade well also. You could try some different ones, I like them with a classic BBQ flavor and a Hawaiian style pineapple.
  16. Bigtank

    Wagyu beef

    Check out this new facility by Billings MT https://www.marbled.com/about-us
  17. Bigtank

    Help me make this better (Almonds & Pecans)

    Like above grill mats are washable and reusable I use for cheese...
  18. Bigtank

    RecTec RT700 or Camp Chef Woodwind Pro 36 w/Sidekick

    RecTec Hands Down!!
  19. Bigtank

    Any tips for easiest way to use regular (non-high temp) cheese in sausage?

    I have not tried it but I read to dehydrate your cheese after you dice it.
  20. Bigtank

    Hatch Chilis

    Where does a Poblano fall into the mix?
Top Bottom
Back
Clicky