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  1. tigerregis

    Prime Rib March 14 in Oroville

    Post #4. Where he explained the finish.
  2. tigerregis

    Belly Bacon questions

    When I was a kid, my g'father used to take my brother and I on long trips in his Morris Minor convertible. He always bought smoked jowls, if available. He sliced it, fried it and we cut the rind off, on the plate. Then we cut it in 1" pieces put it in our pockets and chewed the rest of the day.
  3. tigerregis

    temp question

    Bloom is the colour that develops when beef is cut on the block. It is the combination of oxygen and hemoglobin that produces it.
  4. tigerregis

    Pork Butts, Cold and Problems Qview

    Yer Sweet Bippy!! Haven't heard that one for a while. Brought a smile to my face.
  5. tigerregis

    Grinding Beef For Burgers Questions

    When I went to meat cutting school(on a sabbatical from the Ad industry) we were taught to grind twice. Both times through the"coarse"plate. In the retail trade we used a lot of Aussie boneless beef mixed with our own trim, the next step was a "fine" grind. BTW, we never used "grind"; the...
  6. tigerregis

    My 1st whole Ribeye for my Birthday Dinner! Q-view

    Sorry to be the grinch here, but nomenclature is important. Rib eye is a boneless cut. What you have is a trimmed full rib, if it has seven bones. Nevertheless, I hope it turns out beautiful and y'all have a Merry Christmas.
  7. tigerregis

    Xmas plan 4 Prime Rib but...

    Eight bones in a Philadelphia cut, usually 7 in most other places. Remember Jews do not use any of the hind, so making the front longer was economic. New here and have one small CC smoker and a #10 manual mincer. That is the term I use because when I went to the meat cutting school in the 70's...
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