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Smoked pork loin spongy texture
Looks lik a Chicken McNugget on the inside. I don't eat those either BTW. -
Woke up and found my corned beer floating... I tossed it. Did I do the right thing?
If I were guessing I'd say the time was more a factor than anything else. That's a long soak for <4lb of meat.- okie362
- Post #23
- Forum: Sous Vide Cooking
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Bar B Que gloves
Those look like maybe what you are looking for? Might have to wear a set of cotton gloves inside them depending on your hand size. -
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juices from foil wrapped brisket
I put the juices in the fridge to harden the fat making it easy to pull of then use the rest of the drippings for sauce/gravy. The jus (Around here it's referred to as brisket juice) makes the best sauce you have ever had if properly spiced and thickened. Liquid gold I tell ya! -
Are you ready to rumble!!!!! March 2017 Throwdown time!!!
Hmmm...There is a little "BBQ Shack" down the street from the hotel here in Bangalore. The do several flavors of spatchcock chickens on lump charcoal so i wonder if I could 4 of those on a plate and call it good? Maybe not :( I will be watching though!! Good luck to the contestants and may...- okie362
- Post #15
- Forum: SMF Throwdowns
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Woke up and found my corned beer floating... I tossed it. Did I do the right thing?
If i was cured it should have been fine I would think. Experts will prove me ignorant any moment now though.- okie362
- Post #2
- Forum: Sous Vide Cooking
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Rib Eye was on Sale =]
I tried a bite of hers once (Only once) just because I'm the curious type and have to taste just about everything. It had no flavor and felt like sand in your mouth when you chew it. Might as well eat your shoe.- okie362
- Post #5
- Forum: Grilling Beef
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Rib Eye was on Sale =]
I was going to reply that they looked really good even though they were a bit burnt but thought I'd be nice today. (Just teasing BTW. I have a family member that likes her steak taken to about 160F. I honestly don't know how she eats them but she does. To each whatever suits their palate I say.)- okie362
- Post #3
- Forum: Grilling Beef
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Smoked Tullibees
Thanks. Will start fishing when I get back from India in Apil and am looking for some way to make stripers edible. -
Smoked Tullibees
I can't tell from the pics. Are they scaled or do you leave the scales on? -
Want some smoked meat? Nope, goulash!
I still think you should have smoked it for an hour or so. As long as he's happy with it though, that's all that matters.- okie362
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Anybody ever smoke a whole bone in ribeye as prime rib?
http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index Several good examples in there. Enjoy. -
Anybody ever smoke a whole bone in ribeye as prime rib?
You won't be disappointed. Check out BearCarver's step by steps from ideas. Looks like has it nailed. -
Chopped vs. burnt end
South and East of Durant. Right on the north end of the Denison Damn on Lake Texoma. As far south as I could go without being in TX. Beer and BBQ? Count me in! -
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Chopped vs. burnt end
Southern OK (4 miles from TX border) and I had never heard of burnt ends until I found this site. Also brisket around here is always served either sliced or chopped with the sauce on the side or by request. Same with ribs BTW. I always thought if you put sauce on it you were hiding something. -
Food safe metal from China
You do realize of course you are talking to a group that cooks on reclaimed propane tanks and oil drums right?- okie362
- Post #12
- Forum: General Discussion
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Corn Dogs (AirFryer)
Boil the corn dogs...in hot grease to set the batter. Then put them in the air fryer. Would be much healthier than those fried ones you get at the fair. :-D- okie362
- Post #3
- Forum: General Discussion
