Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. B

    How to cook 1/2" cross cut beef ribs. ( Sam's club)

    Yes good flavor but a little tuff. Take marinade well. I prefer the whole slab smoked low and slow.
  2. B

    How to cook 1/2" cross cut beef ribs. ( Sam's club)

    Dont know how I missed Chopsaws post. To many add popups. Would not have ever guessed you could cook like a beef steak. Going to try the Korean recipe with some rice. Never heard of flanken ribs. Thanks to all.
  3. B

    How to cook 1/2" cross cut beef ribs. ( Sam's club)

    Sams club does not sell just a slab of beef ribs. Have piles of these packaged sliced up ribs every day of the week. Mabey its just a St Louis thing.
  4. B

    How to cook 1/2" cross cut beef ribs. ( Sam's club)

    They take the slab of 5 bone beef ribs and cut 1/2" thick slices. Each slice has 5 cross cut bones in meat.
  5. B

    How to cook 1/2" cross cut beef ribs. ( Sam's club)

    Told Dad was in mood for beef ribs. He came home with ribs cut cross ways and have no idea how to cook.
  6. B

    Dodging Raindrops

    What part of the rock you on? Most beautiful lake in MO . Beans look good, do you mind sharing recipe?
  7. B

    Grinder vs stuffer?

    Think you need knife for spacing. Would love to see you post on making Italian salamis.
  8. B

    Deer Liver Recipes?

    Looks good, I could see liver being difficult to work with holding so much blood.
  9. B

    Deer Liver Recipes?

    Dont give hart to the dog. Some of the best parts of the deer. Can corn or just season and throw on smoker. Pull at 135 IT and enjoy.
  10. B

    Source for beef trimmings and pork fat?

    My brother wanted pork trimmings and paid more $ than butts on sale. Watch what they are charging.
  11. B

    Source for beef trimmings and pork fat?

    I buy brisket packers and use the fat trimming for venison grinds.
  12. B

    Deer Liver Recipes?

    Coyote need to eat also. For years ate venison liver but dont care for it. Now use for trapping bait. Venison hart is one of the best parts of the deer for eating and also like curing and smoking them. If I get to many I add to grinding pile.
  13. B

    Moose brisket questions

    I think I would inject like venison roast. Cool smoke couple hours then sous vid finish at least 12 hours.
  14. B

    ham from a deer roast

    As Chopsaw post Daveomac (RIP) process are bullet proof and he helped me out after ruining a venison roast with MQT. His cures and ham recipe use meat weight and are perfect every time. Can be easily and precision adjusted to taste depending on what protein being injected. Your broad head scale...
  15. B

    Grinder vs stuffer?

    I agree with 90% of the post. For sausage 30mm tubes take work and time in my 22# grinder. BUT for making ground meat stuffer is no time saver. This year bought a 2" stuffing tube. Take venison and fat and coarse grind. Chill then mix venison and fat. Second grind through plate about 3/16" holes...
  16. B

    Pellet Pork Butt.....

    Love to hear your technique on the pellet smoker.
  17. B

    "Dispatching" Skunks

    Now days skunk is the big money compared to racoon.
  18. B

    Live Fire Tri Tips in progress....

    Looks assume but that grill would need me a real learning curve.
  19. B

    Venison and CWD

    Has your population been declining for the last 20 year because of CWD. Also has rack scores been going down?
  20. B

    Thanksgiving Turkey Gravy, Homemade

    Also through cooked skin and bones in stock and was excellent.
Top Bottom
Back
Clicky