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  1. patntamsbeef

    Where are the women?

    The wimmen want you to send pics...Of your Smoker and Pickup that is, LOL
  2. patntamsbeef

    Back from Oregon

    Definetly. I stubbornly tried to login and find a way around it... I finally punted and registered again under a slightly different name
  3. patntamsbeef

    Back from Oregon

    Hermiston, My Fulltime job has me traveling all over the NW Though
  4. patntamsbeef

    Wood buy (Sno County, WA)

    How Fortutious...I will be going thru Yakima this week. I am starting these Wine and Beef Tastings and may need to start buying in Bulk...Thanks for the headsup! Pat
  5. patntamsbeef

    Fresh Pressed Garlic and Chopped Onions??

    My thought is it would soak more like a Marinade than crust like a Rub??? It is only a guess though
  6. patntamsbeef

    Packing in Rock Salt

    I have found this to produce the most absolute best Prime Rib. My questions are two-fold. What is the science behind it? And, has anyone done it on any other cut of meat? Basically I am talking about taking the Prime Rib, do your Rub and put it in a Roaster pan. Then you competely cover with...
  7. patntamsbeef

    Top Round and Eye of the Round Roasts

    Thanks, I inject Apple Cider Vinegar in the Pepper Garlic and Marinade in it for three hours before the Rub.It is part of the tenderness. I use Apple Cider Vinegar because I feel it is Relatively Flavor Nuetral. On the Chipolte, I inject as well as Marinade. Same with the Apricot Brandy. I...
  8. patntamsbeef

    Fresh Pressed Garlic and Chopped Onions??

    My Pepper/Garlic Rub used to simply consist of dried Powders ecept the Pepper was fresh ground. I recently did one with Fresh Garlic and Onion. Anyone have thoughts on the difference??? Does it change anythng? Pat
  9. patntamsbeef

    Top Round and Eye of the Round Roasts

    I have been practicing for a Wine and Beef Tasting event I am doing with a Local Winery next month. It is an attempt to use up Eye of the Round and Top Round Roasts. I call Round the "Cracker or Bread Meat" as you generally are putting some thing on it. To my way of thinking, I like to offer...
  10. patntamsbeef

    Back from Oregon

    I used to particpate here a bit. THe software changed I think and I never could get logged in under Pat~n~Tam's Beef. We raise cattle and sell the Beef to Local Farmers Markets, Restaurants and Retailers. It is dry aged 21-28 days and is pretty popular. My interest in Smoking is generally from...
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