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  1. C

    21 day dry age grass fed strip loin roast - thought it would take longer, will temp hold like a brisket

    It will keep warm but will also keep cooking. 30 minutes should be fine but you may go over desired temp a bit.
  2. C

    Coppa from July

    That is huge! Looks delicious!
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    Some 28-day Dry Aged NY's Umai

    Case?? Good looking steaks! Takes a $10 to about a $50 steak. Waiting for the taste results! I have done one NY and am getting ready to seal another up tonight or tomorrow. I will probably go about 35-40 days. Thanks for posting.
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    Floored, Stunned, and Blessed by The Gracious Generosity Here at SMF

    Great story! I have seen an amazing amount of love and generosity from the members of this site the short time I have been around. I am not a big forums person per se and my love of cooking and sharing that with others has brought and kept me here. The passion and care that I see here does...
  5. C

    13 Vegetable and Venison Soup

    Nice, building a soup is like making 3 dishes then adding them at the appropriate time. Almost ordered the Pozole at a Mexican place today and then realized it is no way going to be as good as @chilerelleno Rojo recipe. So I ordered the chile relleno's instead!
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    13 Vegetable and Venison Soup

    Soups the deal this time of year for sure and yours looks like a winner. Vegies not cooked to death and a lovely looking broth. Plus with all those beans if you lose power you will still have natural gas! Did a soup the other night with spaghetti and butternut squash and it was a hit. We are...
  7. C

    Welding Blanket - 2 thumbs up

    Hey all. With this cold weather and doing long smokes a heat sink can really help. I use about 8 fire brick in the belly near and around the auger and fire pot.I leave a inch or between each one. Really helps especially for the longer cooks. Have only done this with pellet grills. Good luck...
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    Spit Roasted Prime Sirloin Roast

    LOL, gotcha. I still remember getting up in the middle of the night and nudging the thermostat a little and grabbing that top sheet off my bed and huddling by the vent in the bathroom! brrr.....
  9. C

    prime rib question

    Corey , your opinion is the way I would and am doing it. Not as pretty as a full roast but still better than frozen leftovers.
  10. C

    Mexican Ranchero Skirt Steak Roll-Ups (Pics)

    I will definitely track that down and it might just make a good stew all by itself! As we get older the filters in our brains and mouth just kind of fade away!
  11. C

    Mexican Ranchero Skirt Steak Roll-Ups (Pics)

    I would eat that crap! Just kidding of course, looks fine and bet it tasted even better. Is the Ranchero sauce a canned thing or is it multiple ingredients?
  12. C

    Spit Roasted Prime Sirloin Roast

    You got electric blankets as a kid?!! I think we were still using those dang scratchy Army blankets. We did get a top sheet so I had that going for me, which is nice! It is 20 here this morning so I wouldn't be doing any outdoor cooking either!
  13. C

    Spit Roasted Prime Sirloin Roast

    Why ruin a extra hot horseradish! Straight radish for me but your cook sure looks like a fun one. Leftovers sliced thin for sammies!
  14. C

    Wrap job

    Bacon!
  15. C

    Hey Whatever it Takes!

    I see no issue. Bacon!
  16. C

    White Stilton w/ Apricots

    Just Yum. Beautiful!
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    November Throwdown Winner

    Yup, all three are winner's in my cook book!
  18. C

    Cooked Eggnog

    You could skip the sugar. The vanilla and nutmeg will give it some sweetness. and some brandy of course!
  19. C

    Cooked Eggnog

    Well if you feel your immune system isn't up for raw eggs per the Anova website. Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC. Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker. Gently drop the eggs, in their shells (not vacuum sealed)...
  20. C

    French Onion Gravy

    I get the big reds from Safeway when on sale, about 12-14 bucks for 2 pounds. Great shrimp. I am not sure which plate I would pick first, okay I would eat them both! Onions are about my favorite vege, I often think of the first settlers and before how the hell they got along without those...
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