Nice snag.Quote:
Originally Posted by thedave1164
Heritage Market in Eaton has a decent meat dept and a very pleasant shopping experience.
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Nice snag.Quote:
Originally Posted by thedave1164
Heritage Market in Eaton has a decent meat dept and a very pleasant shopping experience.
We did a small rib roast for the 4 of us on Boxing Day. There are no pics, and darn little left of a 5 lb roast...[Dinner]
Fun fact of the day: Smoking cheese can make you cough. [cigar]
:p
Smoking pepperjack, cheddar and mozzarella with apple chunks and wine barrel chips at 90F. Ice tray below the cheese keeps it from melting. All is now vacuum packed to age at least 3 weeks to infuse the smoke throughout the cheese blocks. It's a first time experiment using 6 lbs. of WallyWorld cheeses. We also cold smoked 2 lbs. of cream cheese. Added a little more heat to smoke a moose sirloin. Sliced the moose thin over salad this evening along with smoked cream and salmon gravlax on crackers.
It all goes perfectly with my 2012 Cabernet Franc, aged to perfection.
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Salmon stuffed portabella mushroom and plain buttered portabella on the Chimp.
If you're unarmed, you are a victim.
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Damn, folks been slackin.
We use the pellet grill/smoker couple times a week.
Doing some country pork ribs tonite.
Meat Church Honey Hog(mrs bo fav).
Brown a little at 450? and turn down to 225? til they start to fall apart. Mop with with KC sweet sauce after turn down temp.
She likes heavy carmelized sticky 5 napkin ribs. Me too.
Will try remember after pics.
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If you're unarmed, you are a victim.
Just the left overs.
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If you're unarmed, you are a victim.
I gave away my smoker so I am just out of luck here....but I did cook up a good ribeye steak...
According to the temp, I cooked it well done - but - that was just on the edges of the 2"+ steak.
I really needed to cook it a bit more because the tail kept slapping me in the face as I enjoyed the steak sandwich.
I am more of a fan of just a touch over medium. The spiced fried onions did provide a good flavor mixture for the meal.
Next time I will add a bit more than just pepper to the meat.
Always dry brine your meat. It adds flavor and helps retain moisture.Quote:
Originally Posted by bradbn4
https://amazingribs.com/tested-recip...l-wet-brining/
A little steak for dinnerhttps://uploads.tapatalk-cdn.com/202...36ba100cd5.jpg
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King Doops has bones on sale. Both baby backs and St. Louis. I bought a rack of Louie's.
I didn't have time to dry brine them since it was an impulse purchase.
I brush them with honey hot sauce to hold the rub on. A home made rub with very little salt since I usually dry brine my meats.
Go here https://amazingribs.com/ to read about meat science and why you should always dry brine. Great website.
They are in the smoker now over some cherry wood. Then I will put them in the oven at 225 degrees for three hours to finish 'em off.
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