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Beef and noodles. Good stuff!!!!
I cut the beef in cubes about 3/4 inch, rolled in seasoned flour and fried until browned very well. I had a pot of water boiling on the stove and added enough beef base to give a good flavor, then drained and added the beef and simmered until it became tender. That took about an hour and a... -
Beef and noodles. Good stuff!!!!
A local market got a new name and ran a heckuva sale this week! They advertised arm roasts for $2.69 per pound, so i decided i needed to put some in the freezer! I stopped yesterday and asked them to cut me one about 12 pounds or so and I would pick it up today. It has some waste, but not a... -
Snack Sticks- who has the best kit?
Bear's beef sticks and logs are the best! I'll never use a casing again! As far as seasonings, Hi Mountain has some good ones -
Smoked wings
Smoked way too low for wings. Up the cooking temp to about 275° Rubbery skin is a No Bueno for me -
Bacon wrapped pork loin fingers
2 1/2 -3 hours cook time. I have wrapped whole loins, but i really like these little guys for a quick meal. -
Bacon wrapped pork loin fingers
These have become a favorite of mine when i want something smoked, but no time to do a brisket or butt.. I buy the full loins then trim off the silverskin and any excess fat.i cut the loin in 5 or 6 inch sections then cut those into 6 "fingers". I use a medium thickness bacon and wrap around... -
Rub taste testing part deux...
PM me your address and I will mail you a few ounces of what has become my favorite rub. I always have been, and still am a fan of Jeff's rub, but after trying this rub from Big D's BBQ, I use it almost exclusively on pork. -
Brisket issues help
I would start by double checking the thermometers you are using with both the boiling water test as well as ice water test. Never trust the thermometer on any smoker, even if it is the digital readout on a pellet smoker. Are you putting any liquid in the foil when you wrap? I use beef base and... -
Rub taste testing part deux...
Great review and food! The results of the rub comparisons are skewed by the addition of the sauce though. For a true rub shootout, do the ribs memphis style with dry rub only and no butter and brown sugar when foiled. A bit of apple juice does a great job of adding moisture without changing... -
Plant-Based Meats
Anything made from a plant or grown in a petri dish is NOT meat to me. I live in Missouri and thete is quite a battle brewing at present with a company suing to use the word "Meat" on the label of plant based foods. Thank God our politicians are not going along with it.......yet, anyway. I... -
pit boss start up over shoot
contact their customer service as they deal with every issue imaginable on a daily basis and are best equipped to provide answers for you. Could be a control board or temp sensor issue and handled under your warranty- radio
- Post #3
- Forum: Pellet Smokers
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Starting on charcoal and moving...would this be possible?
I have started doing this with my pellet grill and it has worked well so far -
Experiments today. One edible, one not
The smoked spam I make is darned good, but the center of the loaf needs rub. I thought I would try some Spam "steaks" today while smoking other things and they had too much of a good thing! I sliced them about 1/2 inch thick, lightly rubbed with yellow mustard, then lightly sprinkled rib rub... -
bottom round roast
The beef base I use is a very thick and heavy paste made by Tone's. I don't care for the funny taste of bullion and this stuff is extra beefy! -
bottom round roast
that'll work! Did you add some beef base? I have found just the drippings don't make the "elixir" Beefy enough for me. Keep us posted on the end result! -
Spam! It's what's for dinner!
Smoked at 250° for about 2 1/2 hours. You can tell when it is ready by the way the loaf opens up and the rub gets a bit of crust, or bark I think next time I will try some Spam steaks. even though I open up the cuts and try to get some rub down in there, it doesn't form a bark like the outside... -
bottom round roast
4-5 hours most likely. Instead of a coffee rub, try my "Magic elixir" using 16-18 ounces of brewed coffee and 3 heaping tablespoons of beef base dissolved in the coffee. After the roast teaces about 160 IT, place it in a disposable aluminum pan with a rack under it add the "elixir" cover... -
Spam! It's what's for dinner!
With a side of spareribs:-) Sometimes I score a couple cans of Spam, rub it with yellow mustard, coat liberally with rib rub and smoke while doing other meats. This stuff is unbelievably good! -
Memphis rub for ribs in store?
The rib rub is a great base if you want to tweak it for personal tastes. I found that adding a bit of Rosemary for ribs or pork butts really adds a great flavor profile. I mixed up a batch of the Texas rub and tried on a brisket and it was good, but I still prefer just salt and pepper.- radio
- Post #9
- Forum: Sauces, Rubs & Marinades
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Memphis rub for ribs in store?
Hard to beat Jeff's rib rub, plus his recipe helps keep this site up and running!- radio
- Post #6
- Forum: Sauces, Rubs & Marinades
