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  1. tridiot

    Patty size for smash burgers?

    That sounds absolutely about right.
  2. tridiot

    Patty size for smash burgers?

    We just did up a batch, we do 'em at 3.3oz, after a little experimentation. But... that is for double-patty, double-cheese burgers. On a grilled brioche. Are you doing for singles or doubles? Here were my last ones:
  3. tridiot

    Last nights meal.

    Wow that looks awesome! Great job! And thanks for sharing, I may steal that idea with the potatoes.
  4. tridiot

    Are You Serious?

    Is that a Select brisket? That's all I've ever seen at my local WalMart. If so, what did you do and how did it come out?
  5. tridiot

    Are You Serious?

    From what I hear around here, the local butchers are booked out until fall. Literally NO room for new orders.
  6. tridiot

    So, will meat prices come back down much?

    Don't get me wrong, I know economics dictates all this, and it SHOULD come back down once all the craziness from this <cough><cough> stuff straightens out, but... I'm reminded of a scenario a few years ago. I remember maybe 4-5 years ago when a virus went through and was killing little piglets...
  7. tridiot

    Are You Serious?

    I love veggies, too, but my freezer, while fairly stocked, is fairly small. I always tell people (I do a lot of dietary counseling professionally) that I know it is more expensive to shop in the fresh fruits & veggies section, but we need to start looking that way. All the carbs as the major...
  8. tridiot

    Pork Belly Smoke (Not Bacon)

    I went the same as pork butt. Somewhere around 205. And no, I didn't use mustard, but I might have used a little oil or something to get the rub to stick a little better. But it isn't absolutely necessary. I haven't done a mustard or oil pre-rub much, but I did yesterday, and I think I got a...
  9. tridiot

    Are You Serious?

    Unbelievable the increase. I am going to have to go on a vegan diet. :(
  10. tridiot

    Small Beef Clod, Only 12 lb.

    Wow, that's definitely a big ol' clod of meat. Looking forward to the cookin' an' eatin' pics!
  11. tridiot

    Pork Belly Smoke (Not Bacon)

    I crosshatched it to get salt and seasoning down to the meat. Nothing really penetrates the fat. Allows the edges to crisp up a bit more, too. On the rub I go fairly heavy. Not a sprinkle, but not pouring it on, either. I tried to estimate this morning, I do about 3 tablespoons per side of a...
  12. tridiot

    I made a mistake!

    Pork belly wouldn't be a big lump - it is long and flat, generally pretty uniform in thickness. Brisket usually has a big hump on one end unless it's just a flat by itself.
  13. tridiot

    Grilled Chile Lime Chicken

    Looks good but... thighs at 185°F???? I'm thinking that's a bit higher than I'd like, afraid they'd end up dry, especially the breast.
  14. tridiot

    Cutting brisket for later use?

    Agree, cook the whole thing, then slice and vac seal and freeze in portion sizes. You can do like sous vide when it's time to eat the parts you set back, it comes out great!
  15. tridiot

    Pork Belly Smoke (Not Bacon)

    Pork belly burnt ends are incredible. I did a version I called "Dragon belly burnt ends" with hot honey and cayenne, they were incredible. My son always asks for them - did this morning as a matter of fact. But alas, I can't get no pork belly these days. About a month ago I did pork belly 3...
  16. tridiot

    I tried another recipe from Jeff

    Definitely don't do a loin above 150, I agree with @jcam222, overtemp is what kills most peoples' pork loin.
  17. tridiot

    I made a mistake!

    Very possibly mislabeled. Shoot some pics and post 'em up.
  18. tridiot

    1st attempt, Bummer

    Agreed on more seasoning than you think, especially if you're going heavy on the cheeses. Cream cheese really REALLY mellows out the spices and the tangy flavor can overwhelm most everything else. I think go light on the cream cheese and heavier on the seasoning. They look great, but pictures...
  19. tridiot

    Brisket Buy - shocker!

    What the crap, man! I'm only a few hours north of you and I found Choice crappy 12 lbers for $5.99/lb the other day!
  20. tridiot

    Mailbox Mod Failure

    So there are several problems at work here. We have to look at the physics of the whole thing. Heat rises, yes. But air pressure causes movement and it wants to find the path of least resistance, right? So... your smoker wants to draw air in the bottom from whatever path is easiest. Right now...
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