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Sorry, it's available at a local grocer, but I did want to alert the members of what a fabulous steak we had tonight! Like many of us, I'm a bit of a meat snob, and I only use Top for jerky. It's not that flavorful and virtually never has marbling. Imagine my surprise when after seeing the...

I am still trying to get my arms around private branding. This weekend I bought some "Rancher's Reserve" NY strips from Safeway for $2.99. The meat didn't look great, not much marbling, but I thought I'd try. Really not worth the savings--definitely in the "Select" category. Not much flavor, and...

GREAT pictures and story, Joe. But...that Choice looks awfully close to the Prime, yeah? I've learned to pick through meat like it's on a sale rack at Macy's. Amazing the difference between cuts within the same grade, at the same store.

Reid, the only confirmation I had was Costco's labeling of USDA Prime. I know the company pretty well from another viewpoint and they are about as straight in that regard as they come. Why would you suspect that a labeled claim is false, or am I misreading your concern?

Joe, thanks for the comment. I've been reading up on it too and believe you are correct, and that my terminology is in error. I need to do some digging, especially from Alton Brown where I got the process. I'll report back. I hate it when I get things wrong!

I thought about that too. Good experiment for next time.

Absolutely perfect candidate for cold smoking, just like oysters.

Chris, I don't add anything to the meat while wet aging, and I do poke holes in both sides of the bag allow better air circulation. Try to give it 72 hours aging. As to the entire process, yes, it takes a little extra time, but not much. It takes no time to cold smoke for 1.5 - 2 hours if...

We started out with three beautiful USDA Prime New Yorks from Costco, $11pp. I've been smoke flavoring steaks for about 5 years now, but after playing with cold smoking I found that's a better process for steaks. The flavor is more of a added dimension rather than a dominant characteristic. I...

That looks beautiful! Gosh, I'm not sure I could find a pork belly around here. Larry R? I'd love to give this a try.

I've been experimenting with every possible way to smoke almonds, and I think cold smoking produces the best flavor. It's smooth and buttery, but deep. Have you tried it? It's also a PITA as it takes about 20 hours to get enough smoke infused. Here are two recipes I like and have used for...

Oh Gawd. SO glad you asked. Here's one NOT to go to! Porky's Last Stand, north end on Bald Eagle. Worst place I've ever been, terrible service, and they served the chicken uncooked and would not refund our money.

I love this topic, but I'm surprised to see so many like the Maverick. I had nothing but problems with their probes, and of the three units I've owned, two died quickly. I like Taylor, but i always use two when checking the temp--one for internal and one for chamber temp. You prompted me to...

Yes, they had some problems with the fan initially. I too enjoyed learning about them. This division is in Chicago, and they seem decentralized with technical types as product managers. Their marketing is spotty as they don't have any consumer product depth or established channels. I think...

I get mine from a local donut shop for $1.50. Some will give them away. They fit perfectly into a cooler as they are short and wide.

I was afraid the imbed wouldn't work. Sorry. Here's the video.

This $80 device infuses smoke into just about anything in 30 seconds. I'm doing a series on cold smoking, and this is Part I. It's not a bad device for certain items. We tested tomatoes, almonds, oysters, cheese, and some fresh crab. It worked very well on all but the almonds; they need more...

I look at the price of that Lang on wheels and compare to my 24 x 36 Pitts and Spitts that cost me close to $3K with shipping. That seems like a good solution to me for the money.

Good plan, get it before you move! I have a P&S 24 x 36 and love it, but shipping to N. California was $600! As you could probably count the number of Klose and P&S offsets in Sacramento on two hands, I had seen neither and went from reviews and user comments. I think the Klose might be a...

I thought about that too, George, but the Kettle is more of a grill. We might do a separate rundown on those sometime, but I'm not sure if anything else can come close--unless it's a Performer!