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  1. 6

    BRISKET SOS

    So…here is the situation. I am asking for advice to give my daughter who is in a tough spot. She is cooking for a crowd at her college’s Hillel student group. This is the Shabbat dinner for Jewish students. She arrived this morning to find a 17-pound packer, frozen solid. The plan was to make a...
  2. 6

    Irrigation for raised beds

    I would like to set up some kind of drip irrigation system for three raised beds I have hoping it will be a time and water saver. Wondering if anyone has a system they like or other advice. Skill set= weekend warrior so nothing too complicated. Thanks
  3. 6

    Beef heart pastrami

    This is a new one for me, but I saw this item on a menu and thought I could try it. I have made bacon, pastrami etc. but haven't cooked or cured heart, so any suggestions are welcome. The heart was 3# untrimmed. When I opened the package, I was a little surprised to see it had been sort of...
  4. 6

    Dry-aged rib steak help

    Wondering if anyone has ideas or thoughts on what may have gone wrong. I dry aged 12 pounds of boneless prime ribeye for 4 weeks in an umai bag. It looked awesome when I trimmed it. Beautiful color,, nice marbling, etc. it lost 2.2 pounds, or 18 percent, in the fridge, and when I cut it into...
  5. 6

    Hello from Boston area

    Hello everyone! I have been on this great forum since I got into this with covid. I have posted a few questions and whatnot before, but just now posted for the first time about a cook (beef ribs), so I thought I would introduce myself. I have been cooking with a bullet smoker, but there is some...
  6. 6

    First time beef ribs

    First time posting about a cook here. On Friday night, I decided to cook beef ribs on Sunday (today). I checked around on Saturday at supermarkets, Costco and a few butchers but no one had full size beef ribs. Not surprising. But then I remembered the Lebanese market has a halal butcher, and...
  7. 6

    Buckboard bacon

    I’m looking for info. about how to safely cure a deboned shoulder to make buckboard bacon. I’ve made two batches of belly bacon using a dry rub, and my understanding is that a dry rub won’t penetrate anything thicker than a belly -1.5” or so. Will a brine cure anything thicker? Is there another...
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