Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. M

    Can someone tell me the difference between a standing rib roast and a bonelessPrime rib roast

    Bone in rib roast makes me think of the Flintstones.
  2. M

    Cabbage rolls two ways

    Those look pretty fantastic IMO!
  3. M

    Red and black ribeyes

    I’ve made some rubs but can’t take credit for either one of these. Red: B&B Texas Cattle Call from Academy Black: Sasquach BBQ Black Gold Truffle Rub that I ordered online.
  4. M

    Red and black ribeyes

    I used sous vide cooking. Reverse seared in cast iron skillet. Turned out great.
  5. M

    Red and black ribeyes

    Yep. Garlic, rosemary, and sage.
  6. M

    Don't Smoke meat from Kroger?????

    It’s interesting that you (@WV_Crusader) mention tri-tip in the Kroger thread. The only tri-tip that I seem to find at Kroger is the pre-seasoned, pre-marinated ones. I can get them at Publix but they’re pretty high IMO. I really like tri-tip but they seem to be harder to find in the southeast.
  7. M

    AIR FRYER whachagot !!

    We have a Cosori Max XL and have been impressed with it.
  8. M

    Don't Smoke meat from Kroger?????

    I’ve purchased a lot of pork, chicken, and some beef from Kroger and haven’t had any issues.
  9. M

    Red and black ribeyes

    I thought the color combination was pretty cool with these two bone-in ribeyes. Red: Traditional beef rub. Black: Black truffle rub
    • Munson
    • Thread
    • Replies: 15
    • Forum: Beef
  10. M

    From Alabama

    Welcome from TN.
  11. M

    Middle Tennessee meetup April 2021

    I live in middle 10 R C and am interested.
  12. M

    Can I save the pork butt?

    Ended up turning out great! Cheese grits, grilled asparagus, garlic biscuits for sides. Thanks for the help!
  13. M

    Can I save the pork butt?

    Thanks for the tips. It didn’t make sense that there would be a leak in the bag since the water in the container is clear. Also didn’t make sense that there is a large air bubble in the bag either. Will chalk it up to pork floats (@chef jimmyj ) and try to remember that in the future. I’ll post...
  14. M

    Can I save the pork butt?

    I had a weight that looks like chain mail on it but it slid off when it popped to the surface—lol. I’m guessing air pockets in the butt—compared to say chicken breast— were present and when heated caused the air volume to expand.
  15. M

    Can I save the pork butt?

    Decided to sous vide my first pork but. Vacuum sealed it. Double sealed it on both ends. Sous vide set at 165. Covered the container. Checked on it 10 hours later and the top of the bag looked like a balloon. There was about a quarter inch of butt sticking out of the water but the container was...
    • Munson
    • Thread
    • Replies: 12
    • Forum: Pork
  16. M

    Gifts From A Great Friend

    Very nice!
  17. M

    Smoking cheese

    College Grove (a little southeast of Franklin) in middle TN. Where are you?
  18. M

    Smoking cheese

    Yeah, just the tube. Thanks for the tips!
  19. M

    Smoking cheese

    Smoked some pepperjack and colby jack cheese for the first time today. Used a pellet tube in a Masterbuilt smoker. Temp outside in the 40s. Smoked for 1:45. Cheese was a little soft when I got it out. Placed it on a rack in the refrigerator. Is this softness normal and safe to eat?
  20. M

    Sous vide chicken breast

    In the brief time I’ve been a member if this forum I’ve learned there are different ways to cook different things. Before I won this sous vide unit I had no idea this type of cooking even existed. Once you read about sous vide cooking it makes sense. But it was funny when I tried to explain it...
Top Bottom
Back
Clicky