Recent content by Jim Babek


 
  1. J

    Five ways to upgrade mashed potatoes

    I add butter, then a bit of sour cream, milk and half and half s&p. Hit it with the hand mixer till smooth and fluffy.
  2. J

    Charcoal basket for Virtual Bullet

    My ring is shot too. I have a veggie grilling tray the fits perfectly and the ring is perfect too. Got it at Walmart for a few bucks. If I could figure how to post a pic I’d show you the setup
  3. J

    Lebanese Shish Kabobs

    tried this marinade the other night on whole chicken breast. Marinated over 24 hours and they came out excellent. Even better the next day sliced thin on a sandwich. So good in fact that my wife made more for dinner tonight.
  4. J

    Beef Heart, The Most Beefy Cut of All

    I also take the venison neck and braise it in red wine...that is great too.
  5. J

    Beef Heart, The Most Beefy Cut of All

    RC I couldnt agree with you more. While I havent had beef heart I am a hunter and my most prized part of a deer is the heart. Your marinade is similar to the one that I use and the results are always outstanding. Just need to be sure you cook it medium rare.
  6. J

    What's your trick to get to and keep 225?

    I echo the Minion Method...and a BBQ Guru.
  7. J

    Got a beef bung...what to try first???

    Thanks Dave...good advice..
  8. J

    Got a beef bung...what to try first???

    Stopped at a local butcher / smokehouse yesterday to pick up some hog casings for chicken sausage this weekend and got talking to the owner about curing. Told him I was thinking of trying a whole muscle or a salami for my first try but needed a larger casing. He gave me two beef bungs for...
  9. J

    Do I really need starter culture or mold culture

    One last question for he time being...while I have a full size fridge I can use my wife isn't thrilled about it being used only for sausage. The smaller fridge I'm planning on using is a college fridge that I converted to a kegerator. Although small it should work right? Also, is a fan of...
  10. J

    Do I really need starter culture or mold culture

    Thanks for the quick response. I can get the temp in the fridge lower so thats not a problem. Is there any recommendations as to what starter culture and mold culture I should buy and a source? I already have #1 and 2 salt
  11. J

    Do I really need starter culture or mold culture

    I am starting to get into sausage making and up to this point I have only made kielbasa...Along with fresh sausages I also want to dry cure. I have a kegerator that is holding temp at 60-65 degrees and 70% humidity so I think Im good there. Do I need to rig a fermentation chamber and also how...
  12. J

    Cooking ribs evenly

    For me the trimmings go on the top grate so I can pick throughout the cook....
  13. J

    Cooking ribs evenly

    I used to have the same issue. Over the past several batches of ribs I have begun to cut the racks in half. That way the thinner halves come off and the thicker halves stay on longer and everything is done perfectly at the end without overcooking or drying out.
  14. J

    Freezing Meat - What Do You Think

    I usually pick up all my meats when on sale and freeze them for later cooking with very little noticable difference. Perhaps a bit of a loss in juiciness. Cooked meats Ive frozen are ribs...freeze whole or half racks to thaw later and finish on the grill. Also pulled pork in foodsaver bags...
  15. J

    How long of a cook

    Just pulled the meat off the smoker, double foiled it, wrapped in towels and into the cooler. Talk about perfect timing. They will be pulled at 6:30. The temp was 190 and the meat was literally falling apart as I took it off the grates. I love when the pork actually candies to the grates...a...

 

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