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  1. photofinishron

    Brisket, Smoked corn beef, Pastrami??

    So yesterday I smoked a chunk of corn beef.   I'm learning something everyday about something.  Yesterday and today it was about Corn Beef/Brisket/Pastrami. I grabbed a couple of corn beef packs from the local store after st patty's day for the cheap meat.  Did one the crock pot way and saved...
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  4. photofinishron

    First Turkey Breast

    First turkey breast.   Turned out good,  Tender and moist.
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    DSCN0538.JPG

  6. photofinishron

    First Smoked Salmon

    So I did my first salmon fillets tonight.  Turned out great.  Hey the Wife said so anyway and that's what counts the most.  Looked good too but I can't attach photos to the forum. Ron
  7. photofinishron

    Not a fan of beef ribs anymore.

    Only way I really like beef ribs is like this: Get a full bone in standing rib roast and have the butcher (or do it your self) cut the bones loose from the roast. Keep the bones together with the roast when you cook it.  I set the rib bones under the roast, season the roast,  and slow roast...
  8. photofinishron

    The Juices left over from bbq'ing beef and pork - What do you make with it?

    In a word?  Soup!  Yes any and all! Also,  Has anyone used Pork stock in a beef stock recipe? Ron
  9. photofinishron

    New Guy from NW Oregon

    In Salem just off of Cherry is a United Grocery cash and carry store.  They have excellent quality meats at wholesale prices.  I mean wholesale too.  Prices will beat out winco or costco.  There is probably one in the portland area too! Ron
  10. photofinishron

    The Juices left over from bbq'ing beef and pork - What do you make with it?

    Soups or such is more to the point of my question but I guess I didn't ask right from the begining. Got any good recipes for soups for the left over juices? Ron
  11. photofinishron

    The Juices left over from bbq'ing beef and pork - What do you make with it?

    Just wondering what recipes there are out there for using the left over juice from the bbq'ed pork butts and beef roasts?  Ron
  12. photofinishron

    First Brisket

    Looks good, Making me hungry.  I like foiling the final product.  My last Brisket went over temp to about 208 but it was still great.  It ended up being a fall apart brisket super tender and still moist thanks to the foil time. Ron
  13. photofinishron

    New Guy from NW Oregon

    Welcome to the site!  I'm Oregon too! How about them Ducks?  WOOHOO! Ron
  14. photofinishron

    Please explain or is there a fatty tutorial?

    So I think I've got a pretty good idea about what a fatty is but could someone please give a detailed explanation of what a fatty is? And, Is there a fatty tutorial or is the forum pretty  much that through a simple collection of ideas? Thanks Ron
  15. photofinishron

    Spice list for meats

    Not sure where I found this but I thought it was worthy os sharing here; Beef: Tarragon Rosemary Dill Weed Thyme Bay Leaf Basil Oregano Marjoram Garlic Poultry: Tarragon Parsley Sage Thyme Rosemary Caraway Oregano Basil Paprika Bay Leaf Pork: Rosemary Cumin Seed Caraway Parsley Mustard Fennel...
  16. photofinishron

    Evoo?

    So I found this "California Olive Ranch"  EVOO  (http://www.californiaoliveranch.com/).  Bottle says "We cold press our award winning 100% California grown olives within hours of picking for a fresher taste. (more)...   Just $6.34 at wallies. So the verdict is... My old bottle of wallies GV...
  17. photofinishron

    Cocoa Rib Rub Recipe

    I just saw something on the food channel - Dinners,Drive ins, and Dives, I think where a BBQ place used cocoa in the rub.  Comment on the show was it gives a sweet yet bitter addition to the finished taste. Ron
  18. photofinishron

    Rub Recipe for Salmon

    What are Miso flavors? Ron
  19. photofinishron

    Evoo?

    So what's the difference in the different oils?
  20. photofinishron

    The Learning Curve

    Well looks like I did the original post in the wrong forum... Oh Well! Have done pulled Pork and a brisket that was really pulled beef!  Awesome!   Ron
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