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  1. Hijack73

    Grinding plate question

    Safe? Sure. I seasoned meat pre grind for a bit (especially just doing breakfast bulk) but nowadays I just dump it all in post grind. I don't know if my reasoning has any merit, but my reasoning is that I want to keep salt away from my plates and knives. Some people have a matched...
  2. Hijack73

    Homemade Egg Fried Rice

    Looks good. I made a small batch of beef fried rice last night. I hardly ever have a craving for it, but I have been wanting it for a few days now.
  3. Hijack73

    Carving prime rib, etc.

    Prepared and served PR weekly (on Fridays) in a restaurant ~2 years End cuts were saved for requests. Sliced just like I would if I were breaking down a whole loin into steaks. We started out with boneless loins, just sliced straight cuts, often cutting them in half and then using a slicer...
  4. Hijack73

    Ollie's deal #5 Weston grinder

    I'm not 100% sure if this is a good deal, but Ollie's finds generally are. Local store has about a dozen #5 grinders for 49.99 #5 will do the job. I had a cheap #5 for quite some time back 20 or so years ago. It's more than capable of smaller runs, and an excellent way to get away from store...
  5. Hijack73

    Reverse Sear Tomahawk with Pommes Pave' ( also Lemon Fudge for after )

    I'd eat it and love every bite. If you are going to take a steak to medium well or well, a ribeye can handle it like no other cut can, as long as it's got a metric sh#t ton of fat. Not my preference, but that well done fat is delicious.
  6. Hijack73

    Childhood Favorite Resurrected - Pimento Cheese

    For me, it's one of those things I absolutely love or absolutely hate. I never could get homemade just right. My favorite one has American cheese, my second favorite one has cheddar. I've got a jar of pimento in the pantry that's probably 3 years out of date lol. Leftover from when I was...
  7. Hijack73

    Fassett's Breakfast Sausage Seasoning

    Love Pops simple recipe. I HIGHLY suggest reducing the salt by 25% and using as much red pepper flakes as you desire. Pops ratio is 8-2-1, 6-2-1 is perfect for me. It's still a bit salty, but in a good way. Kind of like the bacon I make. 1.65% is just enough salt for it to be slightly...
  8. Hijack73

    BBQ toys

    @nomoreusmc FYI on the Mavericks, put them under cover (I used a ziploc bag) when you use them. They are susceptible to water damage. I killed one when a little popup storm hit and bought another. Heavy dewfall killed that one. Good units, just keep them dry.
  9. Hijack73

    Christmas rib roast: smoke or no smoke?

    God forbid we were able to turn out things like beef wellington and crown roasts and prime rib roasts before remotes or insta reads. Animals and barbarians we were. Everything we cooked we turned into cinders. Guess I'm an idiot ;) I didn't own an instant read or a remote until 2015 or 2016...
  10. Hijack73

    brisket reheat

    Stick it in a full size aluminum pan and cover it with saran wrap. Then cover it with foil. At destination, park it in an oven at 170ish for about 45 mins to an hour. Me personally, I break the rules by just parking big hunks or containers of hot stuff out in the garage fridge. The correct...
  11. Hijack73

    Christmas rib roast: smoke or no smoke?

    Good either way, I prefer traditional over smoked, but I ain't turning my nose up at either one. I tend to agree with this. If I'm smoking beef, I generally only run salt and pepper. Call me crazy but I don't even care for the O&G in SPOG (for beef)
  12. Hijack73

    Help me get some knives

    Many of us bought a set (or 6) of the Brewin knives on Amazon. I particularly like the heavy chef's knife in the 3 piece set. Right now they can be had for $25. There is a 5 piece set that folks here also rave about. Mercer boning knives are outstanding. The Brewin set is often even...
  13. Hijack73

    “Drones”

    Jake, make sure the cover is shiny side out. If you really want to add a foolproof layer of protection, double layer it and make the inner layer shiny side in. That way nothing gets in, or out!
  14. Hijack73

    Am I about to make Jerky or am I just cooking steak low?

    IMO 180 is too high for a convection dehydrated jerky. No cure needed especially if the salt content is way up there.
  15. Hijack73

    Bone-in Rib Roast Sale

    I just picked one up on my main FL account, it went through fine. Food Lion is pretty generous, Harris Teeter (Kroger), not so much. They definitely track limits.
  16. Hijack73

    Bone-in Rib Roast Sale

    NICE SCORE! I thought I did good lol! I really hope Publix comes though. Every rib roast I've ever bought at Publix, I would have graded as Prime. I looked at a couple in the Kroger affiliate, I was really disappointed. Looked 100% like select to me.
  17. Hijack73

    Bone-in Rib Roast Sale

    I got 4 yesterday. One was mismarked. It was the smallest one I got, but the package showed it weighed 2.7 lbs. In the packaging it was a hair over 4.75lb. Winning! Gonna hit the one up the road from work on break. Also had shop and save points that took 6 bucks off of another one. I...
  18. Hijack73

    How long past sell by date?

    Freeze them. Too many variables out of your control. Cryovacs retard microbe growth, but do not stop it. The cryovac was broken, microbes already introduced prior to packing are now in overdrive, as were any microbes introduced when the cryovac was broken and the ribs cut.
  19. Hijack73

    Country Style Shoulder Ribs or Thick Pork Steaks?

    I prefer pork steaks a bit thinner. I find that I can go hotter and faster and end up with a plate that just tastes better. The fat has to either render or char. Smoking those would be a lot of yum.
  20. Hijack73

    Bone-in Rib Roast Sale

    Kroger affiliate has 3 options here, 7.99 for "Rancher" which is usually more choice than select (probably no-roll when they buy it and package it), 10.99 for "Choice Reserve Angus", and $18.99 for USDA Prime. Let your eyes be the guide when it comes to quality. Food Lion for the win.
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