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Whole Beef Short Ribs - Heavy Bear/Q View
Those look awesome! I've seen them in the meat case but never picked any up. Could those kind of beef short ribs be made into faux-burnt ends of sorts? My girlfriend loves the burnt ends I've made from the cubed brisket point, but I've been looking for something a little more manageable to try... -
Boston butt prices
The increase is from mandates doubling ethanol requirements in gasoline passed in 2005 and 2007 resulting in higher corn prices today. -
Boston butt prices
Never paid more than $1.79/lb before, usually at Wal-Mart. Cheaper on sale usually, too. -
Next Up: Chorizo & Sage Breakfast Sausage
Wow. Scrambled eggs with chorizo is one of my all-time favorite meals - Delicious!! -
Just Scored a 22.5" Weber Smokey Mountain
Wow! That looks sharp. The only one I've seen on my local craig's list wasn't in as nice of shape as yours, and they were asking $300!- cricky101
- Post #8
- Forum: Charcoal Smokers
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Frying in an electric smoker?
We need to see pics of this!- cricky101
- Post #7
- Forum: Electric Smokers
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craigslist makes me mad
I won't drive that far without at least seeing a picture of the item now. I ran into that a couple times looking for a Weber Performer. Very frustrating.- cricky101
- Post #2
- Forum: General Discussion
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Quartered Yard Birds in my Gourmet: Method, Recipe & Q-view
As a fellow gourmet user I love seeing all of your great posts. Thanks!! -
whats the deal
I love this new format now. Especially the wikis!- cricky101
- Post #9
- Forum: For New Members
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buying a WSM anyone no any good websites
Just saw aimtofind.com has the 18.5" for $239. I tried to use the Maintenance20 coupon, too, but got a message that it wasn't valid.- cricky101
- Post #12
- Forum: Charcoal Smokers
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Brisket, burnt ends and pulled pork
Put the meat on at 7:20 a.m. and it was 11:30 p.m. or so before everything was rested and sliced/pulled. I don't recall when I actually pulled the stuff off of smoker ... . I didn't foil the brisket and cooked it to about 190 before coolering. I did foil the butt at about 165 and brought it to... -
Brisket, burnt ends and pulled pork
I spent Friday this past weekend cooking a 13 lb brisket and an 8 lb butt. I have made one other brisket, but this was my first pork butt, and it definitely won't be my last! I cooked with lump in my modded ECB Gourmet with a mix of hickory and cherry and it worked like a champ. I had to refuel... -
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- cricky101
- Media item
- Comments: 0
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Butt smoke
I'm very happy with the basic mods I made to my gourmet ECB I just added a raised charcoal grate and built a slider to help manage airflow into the hole in the bottom -- done with some screws and a couple sheets of thin metal I cut with tin snips. It's not pretty, but it works! Friday I made a... -
I just saw Giada from the Foodnetwork...
I agree that I wouldn't do it either, but your thoughts make sense: The chicken is cooked through to at least 165F killing the bacteria. On the meat, if the bacteria is just on the outside, it would be killed quickly by the 200 degree+ ambient temperatures even if the interior of the meat never...- cricky101
- Post #31
- Forum: Food Safety
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Smoked Beer Can chickens this weekend with Qview
I always carefully pull the skin up and put rub underneath it, too, wherever I can. It definitely gets into the meat that way. -
"Retained Water?"
Did a little googling and I think you guys are right. From http://www.fsis.usda.gov/factsheets/Water_in_Meats/index.asp. Time to get my brine ready! -
