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Did the upgrade to huddler go through yesterday as planed?
Nice improvements.- bbally
- Post #14
- Forum: General Discussion
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Hospice Dinner Gala Auction sets record for single item
We cater the hospice gala dinner every year for many years. This year we donated a catered dinner party for 30 people. With 14 people bidding we were very happy to see the item sell for $9,000.00! A new single item record. It was really fun to be there while they were bidding on the dinner...- bbally
- Thread
- Replies: 15
- Forum: Catering & Large Group Gatherings
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Salt curing hams (prosciutto )
Just a hint you might want to try, since your vessel is not deep enough to cover the face end and the leg joint end you might want to use plastic wrap to keep a full face of salt on the two ends. I do a lot of these salt only cures to make Jamon. Are you planning on the outdoor 12 month...- bbally
- Post #18
- Forum: Drying/Dehydrating
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New Platform Release on Jan 31st - User Reputation, Better Commenting, Classifieds Bumping
Sounds like another set of great steps forward! Cannot wait to see what it looks like! Thanks Jeff- bbally
- Post #13
- Forum: For New Members
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Ribs were disappointing - Any advice?
Packing house of ribs? If I see a fiberous rib on top, I usually rub with oil prior to hitting the heat with them. -
How long can I keep a cooked point in the fridge?
Screens at the ready buddy! -
How long can I keep a cooked point in the fridge?
beef low and slow 7 to 9 days depending on reefer temp. -
HELP! in the middle of my first brisket and i need help...
Doin good stall is over quit looking at it. Water Activity takes time to build energy. -
HELP! in the middle of my first brisket and i need help...
how many hours now? -
1st ABT's on the Yoder w/ (Q-View)
Great looking ABTs- bbally
- Post #7
- Forum: ABT's and all things Appetizers
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Babyback ribs in a MES.
Can you post a picture of how the meat pulled away from the bone on those ribs. Time seems real short to me to get the proper breakdown on the connective tissue from bone to muscle. -
This Tab is recovering......... I E
OK I see... second time the browser thing has come up.- bbally
- Post #6
- Forum: Report Issues
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question aout how long pork is good for
Yes as long as you take it above 165 F on the reheat. -
question aout how long pork is good for
7 days if in the reefer. Frozen pretty much a year if you vaccum pack. -
HELP! in the middle of my first brisket and i need help...
Never had a brisket take less then 9 and most go 12 to 16 depending on total size. As long as you are holding cooking chamber temps at 225 to 250 F you will make it fine. If you are worried and don't want to wait, foil it with two tablespoons of hot water. The steam will kick it out of the... -
Low Calorie Smoked Ham Frittata
Starts about four hours before the game because "if the smokes stinking bbally is drinking!" Nice have Beer-B-Q as a party sponsor this year. Actually think a lot of the guys and gals will order up some sauces from the place. -
Chicken Quarters and Meatloaf
Very good lookin so far. Finish pictures demanded!!!! -
Low Calorie Smoked Ham Frittata
I am thinking of trimming down and shaping a mess of the boneless skinless chicken thighs and preparing them as smoked wings to dip in the sauces. Then some meatballs for sauce dipping as well. Have not decided on a beef offering, but the seafood for the sauces will be sea scallops for sure. ... -
HELP! in the middle of my first brisket and i need help...
You have more than enough minutes at the 130 F level to have pastuerized it from a food safety point. I usually plan on 10 hours depending on the weight prior to starting to temp probe them. But I pan mine so I do things a little different then most.
