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Hey all ! Haven't posted for awhile. Want to do something I have not done for years. Live on VERY tight budget here. My favorite beef cut is Beef Back Ribs. Used to buy them for even $1/lb years ago... moved very rural... Local grocery store that cuts its meat wants $5.39/lb for in house...

Any experience? Marc

So, I sure don't have room in the fridge for a turkey in brine. So... I'm thinking this -  I've thawed many turkeys IN package in water in bucket, and have a sense of how long it takes, need to stir  or flip every few hours, etc. The Big Plan ! ------ Grab my clean food safe 5 gal bucket, mix...

I never before posted photos here, not in my skills. Wanted to try again,  Had Missus download from camera in her comp, then emailed to me. So they were in my Yahoo email on screen in front of me. Just for the heck of it.....  I right clicked w cursor over photo, selected "Copy image"...

Just bought some Eddy brand sliced smoked beef brisket at store for 2/3 off $ due to previous day expired "Enjoy by ____ date" Tight sealed heavy gauge cryovac packed. I definitely know it's "Safe" for sometime yet, but I'm wondering about taste/ texture etc. Been transported and refrigerated...

Obviously, everyone likes differing BBQ sauce. We like sweet. My fave, is from Rudolph's BBQ in Mpls, by far best, but my budget does not allow $7- 8 a small bottle after including shipping to TX from my old home grounds. So, for years, ..... We used to buy Sweet Baby. Always liked it , but...

Why does "Kosher" salt matter? I do understand no Iodized, possible off flavor some say. I am poor and cheap, and live 25 miles from store, and I'm just starting to experiment w Brining. Can't I use plain regular non iodized table salt? Please, stay scientific, no "Grandma told me that"...

Yes, we do make pretty good fried chicken at home, but sometimes want ready to eat "now". We live in the woods, closest place to buy hot fried chicken is our "local" grocery store, 25 miles, Popeyes 40 miles. Anything similar, 80 miles. I've gotten to be quite thoughtful knowledgeable about...

To like 140-150... NOT higher  ??     What cuts? I've been doing ribs that way, my favorite now. Curious as to others experience and thoughts on this low temp idea.    Marc http://www.swiftfreshpork.com/about-us/pork-145-degree-fahrenheit-faq.aspx

Course we have Sams Club, etc, actually even way better in many cases ---  Restaurant depot ( IF you have one local, OMG go there and browse for 4 hours) Almost anybody can get in, not as restrictive as they make it appear. But for online check this link out. No, duh, I have no connection w...

I love my beef steak (Bone in Rib ideally) rare to shy of med rare. Or "prime rib", the few times I've had the cash, cooked the same. It is ruined for me if anything past that. Chicken/ other poultry - I will derfinately not say "rare", but if it's overcooked and dry, then dog food. If you...

Hey all ! Want to marinate BB rack "Chinese" style (w soy sauce, garlic, pepper, pepper flakes, sugar, pineapple, tiny bit "Chinese 5 spice",  etc) I picture I would like it submerged in a pool of the marinade for a few days. Have not vac bag machine. Have plenty of foil, plastic wrap...

Looking for someone that lives where the Post Title is , to possibly maybe help w a simple but VERY important to me project. If you live near the Lake there, or get to the MN North Shore often, and have a few hours to spare in next few months, no rush to do the job, chime in Please. Thank you...

Going to store tomorrow, monthly visit,  local small chain, live very rural, don't get out much,  store 30 mile away, only choice here, Swift Cryo BB on sale for $1.99. Will get as many racks as i  can for freezer ( two people here) probably 6 max("Limits") on sale. In my opinion, BEST cut of...

I am unable to edit the title, I decided I do NOT want Pulled is the thing. New to smoking,done number of other things successfully, but never done a big hunk o pork yet, cause not a pork lover. Love Beef much more. Really very fussy, generally do NOT like Pork, only exception specifically...

Will be smoking a fresh picnic in few days, will be skinning it. We buy "Cracklins", love em, over fluffy Chicharonnes. Have viewed a number of videos, some dehydrate before deep fry, some do not. Some scrape all fat, others do not. Some boil first, others do not. Comments please. Marc

So, we love Chinese Buffets. We live rurally, closest one is 30 miles, next closest 80 miles. So we go to the close one every few months, no other choices. Have been there a dozen times now, over last 2 yrs. Thing is, they barely heat their steam table, very lukewarm. NO matter the time of...

Anything to do different ?  I assume not, but askin. I have a very thick layer of fat and hard skin on one whole side. Plan on trimming the skin off, leaving 90% of fat before smoking. I will be searching for "How to smoke Butt" posts here still. This will be my first ever Big chunk Pork...

Hey all ! I've been smoking whole ducks lately, We really like them. Frozen, $2.99/ lb. About 5 lb. Dry rubbed, let skin dry overnight, around 280f , and have been pulling when dark meat hits 150f. Breast meat is great  for my taste, and borderline acceptable for Missus. (Missus wants NO...

Most know about this, but I don't want anyone to be unaware. On Cooking Channel 113, (Dishnetwork anyway). 30 minute show series all about grilling and smoking. VERY interesting and worthwhile. Not with stupid jokes like alot of TV, but filled w info and facts. Marc