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Four pork butts with Qview
Great job it looks awesome, congrats on the round of applause it's great to get that kind of appreciation.- meat magician
- Post #7
- Forum: Pork
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BBQ Pitmasters
Pretty much saying "It's not our show contact the network and bitch at them if you think it sucks, we are just trying to sell charcoal" Oh well I've expressed my right to change the channel, no skin off my back. I do however hope the participants get everything out of their appearance that they...- meat magician
- Post #45
- Forum: General Discussion
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BBQ Pitmasters
I gave it another try and got as far as the rattlesnake cook-off before I bailed out, it's a shame they really ruined a good show fast.- meat magician
- Post #43
- Forum: General Discussion
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Aging meat
Have not had time to really dive into the topic too deep but what about wet aging, packing the meat in a cryovac bag and allowing it to age in the fridge just above freezing? The meat does not dry out because the blood/juice/moisture can not escape the air tight sealed bag right. Will the lack...- meat magician
- Post #5
- Forum: Beef
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countdown -40 hours
Can't wait for the Q-view any special recipe you use or a pre-packaged mix?. Considering doing a 25 lb batch of venison/pork summer sausage this weekend myself. Good luck on the sticks!- meat magician
- Post #2
- Forum: Sausage
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BBQ Pitmasters
I do not know if I caref or the show this year, I liked it better when they followed the teams throughout the BBQ circut. This whole "Food Channel Challange" set up is not to appealing for me I will not watch to many more shows if they keep the same format. On a side note I do wish all the...- meat magician
- Post #35
- Forum: General Discussion
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Best way to prepare Venison Back Straps?
ooops! double post....- meat magician
- Post #13
- Forum: Wild Game
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Operation Prime Rib
O.K. I'm late for my $.02 to matter...but..what I like to do is make up 5-6 cups of Au Jus and let it cool in the fridge for a few hours. Next I take my rib roast and stick it in a food grade bucket (not a big bucket, but large enough to hold a standard size rib roast) with the Au Jus and let...- meat magician
- Post #29
- Forum: Beef
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Best way to prepare Venison Back Straps?
Take a backstrap and either leave it whole or cut it in half, the remove all of the silve skin, this is a lot easier if it is still half frozen. I season mine with garlic salt, onion powder, black pepper and a italian seasoning blend. I let it smoke for a half hour an then bring the heat up to...- meat magician
- Post #12
- Forum: Wild Game
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Best way to prepare Venison Back Straps?
Take a backstrap and either leave it whole or cut it in half, the remove all of the silve skin, this is a lot easier if it is still half frozen. I season mine with garlic salt, onion powder, black pepper and a italian seasoning blend. I let it smoke for a half hour an then bring the heat up to...- meat magician
- Post #11
- Forum: Wild Game
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First Smoke Ever
How did it turn out? Looked real good and sounds like you had a good plan but I'd like a review! Can't imagine it was anything "butt" yummy.- meat magician
- Post #13
- Forum: Pork
