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storing of brisket before cooking
Chris, as long as your rub is not curing salt or a ton of table salt but some salt, brown sugar, garlic, onion powder etc... it should turn out great. -
storing of brisket before cooking
If the meat is fresh from the butcher you should be fine in the fridge, I wouldn't freeze it. Why not rub the meat with seasoning now? Then you can marinate it on Friday. -
Smoking Ribeye?
Don't really need much for Prime rib, the flavor of the meat and marbled fat gives it great flavor. I usually rub with EVOO some sea salt, cracked pepper and garlic. Of course serve with Au Jus or some horse radish sauce. -
Do You All Clean Your Smoker?
I guess I have been a bad boy, I only scrape my grids off and thats occasionally.- ptjd
- Post #8
- Forum: General Discussion
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Quikie Country Ribs
Tony, bought the wheels at Westlake hardware, screws right in, about $4 - $5 /each, works great. -
Quikie Country Ribs
I think a lot has to do with fat content, I love Ribeye my wife likes Filet. The Country ribs seem to have a higher fat content. -
Do You All Clean Your Smoker?
Just a question about cleaning, I have a MES that I bought about a year and a half ago, I have used it around 30 times. I do clean the drip pans and water pan, I have not cleaned the interior. I'm thinking it adds to the flavor etc... Sort of like a seasoned cast iron skillet. I had just posted...- ptjd
- Thread
- Replies: 12
- Forum: General Discussion
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Quikie Country Ribs
Thanks to all, for some reason the country ribs seem easy to cook and cheap,they are quite tasty! I forgot to add, I applied Jeff's rub to the pork also. -
Quikie Country Ribs
OK, my main objective today was Canadian Bacon (posted on bacon forum) but needed to have dinner so I went and bought a small pack of Country ribs. Since I had the tenderloin soaking in the cure/brine I added the ribs for a few hours and then smoked. 210 for 3 hours then wrapped in foil with... -
Question About Electric smoker
I have a MES that I bought at Sam's club, it really keeps the temp stable.- ptjd
- Post #8
- Forum: For New Members
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brine and bone
$5.99!!! WOW I can get good ribeyes on sale around here for that! On sale we get boneless breast for around $1.65/lb. I think its a double edged sword, I also like to make my own broth so the bones would be great for that, but I also think cooking with the bones in adds flavor. -
Breaking Down Cartilage Or Connective Tissue In Brisket?
Rich is correct, if you have ever cooked stew, the meat is done (cooked) within 10 minutes of boiling in broth and up to temp but if you used regular chuck or stew meat it would be tough to eat. However after 2-3 hours on the stove you can cut it with a fork. -
Pork Loin, Fatties, and ABT's Q-View
Looks great, can't wait for the finished pictures! -
Canadian Bacon Qview
Never have but an interesting Idea! Shoot you do live in Oklahoma, I'm just north of OKC. Did see the great looking Eggs Benedict on your web page also!- ptjd
- Post #8
- Forum: Hot Smoked Bacon
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Canadian Bacon Qview
Rich, I can eat it all by itself but do prefer to add to Pizza or Eggs Benedict.- ptjd
- Post #5
- Forum: Hot Smoked Bacon
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Canadian Bacon Qview
I had a couple of small (skinny)Tenderloins in the freezer so after reading Cowgirls thread, I decided to try. I did a brine on one and a dry cure for the other. I used tender quick, brown sugar, garlic, peppercorns and bay leaf for the brine. Used tenderquick, brown sugar and msg for the dry...- ptjd
- Thread
- Replies: 13
- Forum: Hot Smoked Bacon
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smoking a Brisket
I think "Packer Trimmed" means it will have some fat still left on the brisket it will be cheaper than butcher trimmed. You can choose from the whole brisket or the "flat" & "point".
