Recent content by Hans Lain

What was your cook temp and final meat temp when you pulled your briskets off? Thanks for the replies.

Hey folks, My wife picked up a couple of brisket flat cuts. They weigh 2.5 lb and 3.5lb and both have the fat cap intact. What sort of cooking times am I looking at with pieces this small? I'd like to target a finish time of noon tomorrow. We're planning to have these for dinner tomorrow at...

Doesn't water add moisture to the cook?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

I unknowingly puchased two packs of loins and ended up with four smaller loins. I split one open slightly to hold contents(diced dried apricots/apples/prunes) and lay another loin on top of it with the large ends opposite each other and tied the pair together into one large stuffed loin using...

I went ahead and did this mod on my Maverick. Last night I was having trouble getting updates in my office from the porch. After installing this 6.5" antenna, I'm good to go! Used a piece of 18AWG stranded wire. Tinned the three pads and then tinned the exposed wire cut in length to fit...

I've had good luck nuking my ribs outta the fridge. Used a low power setting of 3 for three or four minutes covered in saran wrap. Power level 10 just doesn't work for reheating food so well unless it's a liquid.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron Pierce: Did you turn the fattie during smoking? It looks like the pink smoke ring in the photo is all on the top of it. Looks almost like a...

Imagine you could start with a small bit and work your way up but I've found that bits like to dance around a bit or tear the metal a little. Don't really need to use all caps in your subject to get attention either.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">what's in your fattie???? </div></BLOCKQUOTE> 24oz of pork sausage. Picked up in the foam tray and shaped it into a log.

Two racks of baby back ribs and a fatty. Using the BRITU method/recipe for the ribs. Only left at room temp for 1 hour(vs 2 which was recommended). I used a dusting of Emeril's Essence on the fatty since that was something I had in the cupboard. Fattie turned out damn good...

While growing up my mom was very cautious with leaving meats out to warm up due to the 'danger zone' temps so I kinda picked that mannerism up but trying to educate myself to know what I can and can't do to create safe to eat food. For the BRITU recipe I'll be leaving my ribs out at room temp...

Thanks, Doug. I dilluted my brine recipe to 1/2 strength(kosher salt, sugar & garlic). End result. Sharp cheddar cheese on the left and dried apple/apricot/prune on the right. * BURP * Good amount for leftovers to freeze.

Picked up (2) Hormel 2lb Pork Loins that were labeled as 'Pork Loin'. When I opened them up to prep for the brine I found that each package contained (2) 1 lb pork loin strips pakaged together. Would be a pain if I didn't have a spool of butcher's twine. Just a word to the wise to ask at the...

One more quick question, would there be any advantage to brining this overnight vs 5 hours? I don't fully understand what the salt does to the meat or if it'd absorb more and ruin the flavor by making the meat too salty. Appreciate any input.