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  1. beefmeister

    Pastrami

    Revisiting Pastrami from scratch. got to wondering about internal temp. Per my two books on Charcuterie, both say smoke to 150. But how would treating it like BBQ and going to 190 work. Smoking to 150 then further braising or steaming to fall apart stage seems to be the preferred method aka Katz...
  2. beefmeister

    Crazy Kroger sale

    Shoulda posted this last week, but for all in the DFW area (perhaps beyond), Kroger is offering CAB, USDA Choice bone-in Rib-Eye for the insane price of $4.77/lb. Sale ends Tuesday. Bought a 3 rib for my neighbor and the whole rib for myself @ 22+ lbs. Will make 3 standing rib roasts out of it...
  3. beefmeister

    Robb Walsh, "What's Your Beef?

    A short write up re: beef grades by the famous (or infamous) food writer and historian. Issue was about best burgers but the info still applies to all beef... http://www.houstoniamag.com/articles/2013/4/29/whats-your-beef-april-2013
  4. beefmeister

    brine/cure question

    Brining/curing a 10lb. 9.2 oz Shank ham, locally pasture raised. Made the brine: 1 gl water 1 cup Kosher Salt 1.25 oz Pink Salt 2 cups Packed Dark Brown Sugar Upon filling the container, came up short on brine. Added ~ 18 oz water So I've diluted the Salinity as well as the Sodium...
  5. beefmeister

    Mo' Bacon

    Here's some pics of my last bacon, 1/2 was Maple Cured / Maple smoked and the other was Maple cured / Apple Smoked.
  6. beefmeister

    Beef Grading

    Here's a link to an oldish article by food critic/historian extraordinaire Robb Walsh, what with some recent activity about Prime Rib and meat grading. It's worth the read IMHO... http://www.austinchronicle.com/food/1996-10-18/525425/ Also here is a fine power point presentation from Texas...
  7. beefmeister

    Picnic Ham

    This is my first attempt at a "ham". Even though it's a picnic. Using Ruhlman's book and basing it on the American-Style Brown Sugar Glazed Holiday Ham recipe. My question focuses on the fact that it calls for a 12-15 lb ham- aitch removed. My picnic is 7.43 lbs, bone in. I will be injecting...
  8. beefmeister

    Cure ate the foil

    I just noticed that after I rinsed and patted dry then let the pellicle form from 36 hours in the fridge, two ends of the bacon where in contact with the foil. It ate right through it. Do I need to cut those parts off before eating ?? This has never happened before. This is my fourth batch of...
  9. beefmeister

    Slicers

    Any feedback and/or comments regarding slicers. My wife bought us a chefs choice that was "just O.K". Barely O.K. To small, to slow and to under-powered. We got rid of it. On the other hand, I don't want to spend 3 grand on a Hobart that takes up half the kitchen. Any comments/links are...
  10. beefmeister

    Rib Roast

    I have a SmokinTex eeelectric smoker. Makes awesome "prime rib". Actually I make awesome prime rib. Been loving prime rib since I first ate it at Cattlemans Steak House in Dallas when I was probably eight or nine years old. Now I buy high choice or better, rub with oil and season it with Herbs...
  11. beefmeister

    Beef Grading

    While surfing the web for all things "beef", I came across this excellent web site from Texas Tech University addressing beef grading. These are zipped files so download and enjoy. You may have to copy and paste to your browser. http://www.depts.ttu.edu/meatscience/beefgrading.php
  12. beefmeister

    Engelbrecht Grills/Smokers

    Do any members have feedback or experience with Engelbrecht Grills ? Engelbrecht Grills - 1000 Series Standard Braten Grill I WANT ONE
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