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roast
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Just pulled the rib roast from dry aging. Trimmed off the rind. I took some pics but forgot to take one before trimming. Also weighed it. I must have been off of the weight I thought it was fresh. I aged it for 40 days. I weighed the trimmings @ 3lb 4oz. The roast after trimming weighed 16lb...
I haven't smoked a lot on the SmokeFire. My first efforts were discouraging and I'm trying to lose weight. Again.
Top round was on sale and I had a hankering. I bought a nice four-pounder and rubbed in some SPOG. Wrapped in butcher paper, it went into the fridge for a good night's sleep.
Next...
I picked up a few dozen dry age kits from The Sausage Maker. Yesterday, I placed 3 ribeyes in one and a top eye round roast in another. I followed the instruction and tied them both.
Is there an optimum period of time to keep them refrigerated before opening and serving?
I am heading out on...
Well, the wife and I decided to celebrate Mother's Day early this year. So, on Saturday I fired up the 26" Kettle and did my darndest to make a meal she'd be happy with. I dug this slab of beef out of its deep freeze on Sunday, and the rest is history. Hope you enjoy.
First the victim: A two...
I have a couple venison top round (top sirloin) roast I am considering smoking. Wondering if anyone has done this and has any tips. My main concern is it coming out dry since there is basically no fat.
Went to camp with some friends this weekend. I cooked a Mississippi roast for all of us on Saturday night. Normally a Mississippi roast would utilize a cut like chuck roast. Also you normally would cook this in a slow cooker or instapot. One could do this in a dutch oven too.
I have used this...