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  1. thirdeye

    Post your favorite knife!

    Boy, is that a tough question. This is my Grandfather's hunting knife, I had it for 30 years, then a year ago I passed it along to my cousin's son as a keepsake from his Great Grandfather. This butcher knife belonged to my Grandmother and I still use it on occasion. An odd favorite is this...
  2. thirdeye

    What in the Sweet Baby Jesus is going on? Meat prices.

    The short answer to higher beef prices is supply and demand. The longer explanation involves Mother Nature and drought conditions, which raises the price of feed. Then biology plays a role... cows have one calf at a time, and it takes more time for steers to reach the age and weight for...
  3. thirdeye

    1hr ribs again

    You could always cut the rack in half and cook both ways. 💡 I saw a video of a pitmaster that cooked ribs really hot and fast, then at the last moved them to an open top grill and put a little char on them. They asked about pulling the membrane and he said "it burns off if you know what you...
  4. thirdeye

    Wet brine baby backs?

    The biggest issue with BB ribs is that some producers are leaving a thicker strip of loin meat atop the rack, and this meat is much leaner than the meat between the ribs. They market them as "extra meaty", but it's easy for that meat to dry out. I have brined BB ribs, but had to cut the rack...
  5. thirdeye

    Power went out

    I'm guessing by now, the brisket is done and resting? If you plan on an evening meal, you can always rotate it out of your hot box (cooler) into a low temp oven (150° to 170°) to keep the internal temp in the serving range. I've held briskets in a 150° roasting oven for up to 15 hours.
  6. thirdeye

    Smoked cured, boneless pork loin today...outer layer VERY tough/dry!

    Bingo Fat content plays a role when curing pork. High-on-the-hog cuts are considerably leaner than the belly and shoulder meat.... but the 155° is also too high. About 15 years when the dry method "Buckboard" cure was all the rage on barbecue forums, it took no time at all for cooks to...
  7. thirdeye

    Marketplace Insurance changes for 2026

    Isn't Marketplace insurance based on household income? For our first year on Medicare, we visited a Senior Patient Advocate, who is also an insurance agent. The switch over was very easy, but where the big money savings came into play was the drug plan. She was able to compare prices from 30...
  8. thirdeye

    Marketplace Insurance changes for 2026

    Marketplace rates in rural states are rising faster, but 18% is shocking. I started with the early version of ACA, where you had a minimum income and an income cap that was strictly enforced with a penalty. I had some touch and go moments with unexpected capital gains in December. My last...
  9. thirdeye

    Beef Cheeks ~ A Saturday Treat

    You are correct, I should have weighed the amount of fat and sinew I trimmed off. Some folks will trim the obvious fatty areas, then cook, and do the final clean-up when they shred the meat
  10. thirdeye

    Beef Cheeks ~ A Saturday Treat

    Thanks for the kind words, it means a lot. I prep a chuck so when it hits the pressure cooker, it is a good finish.
  11. thirdeye

    Beef Cheeks ~ A Saturday Treat

    Along for the ride ✔️. Please follow up.
  12. thirdeye

    Baby Back Ribs my Way - Weber Kettle

    Great ribs. A few years ago I bought a SNS kettle, with the slow-n-sear basket and really like it. Another feature I like is that SNS mounts the thermometer below the vent.
  13. thirdeye

    Mystery Meat ~ What's Your Guess?

    And there are other rewards. The beef broth from the pressure cooker was concentrated so well that a fat separator had less than 1/8" of fat to pour off. However, when it was chilled it was like beef Jell-O. I'm going to freeze it in condiment cups to use in other recipes and injections.
  14. thirdeye

    Meat Cure Experiment.

    I don't know if you have seen this article I linked below but the dry cure (Cure #1 + table salt) amount used is 1/4 teaspoon per pound. In the instructions, the author uses a unique method of tapping a spoon, 1-foot above the meat, and flipping the meat many times...
  15. thirdeye

    Mystery Meat ~ What's Your Guess?

    Just posted the full cook. I use a pressure cooker.... entire process takes 4-1/2 hours.
  16. thirdeye

    Beef Cheeks ~ A Saturday Treat

    When I was a little boy in South Texas, barbacoa was one of the Mexican dishes that was a special tradition. My earliest recollection of barbacoa de cabeza, or beef-head barbacoa, was prepared at a neighboring ranch. They had a permanent earth oven, basically a hole in the ground on one end of...
  17. thirdeye

    Mystery Meat ~ What's Your Guess?

    Well, it's jcam222, JIMSMOKES and WstTxSmokes in for the win 👍👍👍. I'll post a full thread on this beef cheek cook shortly.
  18. thirdeye

    Mystery Meat ~ What's Your Guess?

    Going one step further.... if you want to mention a favorite recipe of yours, featuring your guess of the "Mystery Meat".... feel free to do so.
  19. thirdeye

    Mystery Meat ~ What's Your Guess?

    "Final answer", Heheheeee. I've been watching the British version of ...Millionaire with Jeremy Clarkson, he cracks me up. I also liked his farm show and the Lambo tractor.
  20. thirdeye

    Mystery Meat ~ What's Your Guess?

    I thought we might have some fun with my Saturday cook, and I'll post a full cook's thread tomorrow. But for now.... here is a photo. And no, I won't be giving any hints, or announcing correct guesses until tomorrow.
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