Recent content by John Heutz

Thanks Jack and Ken for the information. I'll be speaking with the butcher next week....

We purchased a half of a Belted Galloway which going to slaughter on October 11. The cow is both grain and grass fed. I want to get the right cuts for Qing ribs, brisket, tri-tip. For the brisket, should I have the butcher separate the flat and the point or just leave it whole (my concern is...

I usually take them off half way through the cook. Usually I pull them off the smoker and debone the meat and cut into little chunks. Vacuum freeze into 1.5lb portions and throw it into the freezer. Next time you're making a chili, cut open the bag and let thaw in the cooking chili. Try...

Smoke with ribs until done and freeze. Put in chili.

Smoke for a few hours (they'll be ready long before the rib racks), chunk up the meat, vacuum seal, and then freeze. This rib meat adds excellent flavor to chili and or a spaghetti sauce.

Chili....dice those smoked trimmings up and put them in your favorite recipe for chili!!!! Mmmmmmm good!!!!!

Cook the rib tips for a couple hours. Pick out all the fat and gristle and dice into small pieces. Vacuum seal and freeze. Next time you are making a chili, throw in a bag of rib tips. Trust me, you'll thank me later.

Thanks everyone for the replies and advice. I will get back to you all and let you know how things turn out with my next cook.

What do folks do with regards to storing spices? Vacuum seal them? Do you buy them in bulk or small quantities? Spices are expensive in small quantities but throwing out a big container of X spice because it's old isn't cost effective either.

After posting and giving it a bit of thought here is where I think I might be going wrong: 1) In the case of the ribs, too much rub and the brisket, too little. In an attempt to remedy the rib problem (1st cook I didn't like, for the next and last cook I applied too little rub to the brisket)...

Anyone ever have this happen to them? Others thought it was quite good but I was pretty disappointed and embarrassed to serve it. I guess I have to get back to basics again.

Store PP in vacuum storage bags and seal well (double bag and or double seal if necessary). Bring a lobster pot and a propane cooker. Bring water up to temp and place PP bags into cooker until hot. Once hot, cut the bags open and serve in your typical manner.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ron "Rondo" hanson: Chris, WSM smoked burgers are excellent! They take less than an hour and are extra smokey as hamburger readily takes to smoke If...

Can we get the recipe for the rolls?

I usually cook the rib ends with the racks, smoke for 2 hours, removed/chop all the meat and mix with the beans. The smoke from the meat really gives the beans a nice smokey flavor!!