Recent content by Rob

If you grind your own you don't need to worry about adding fat?

but "ground beef" can be any cut with fat added correct? Ground chuck and round are from different parts of the cow... right?

I am making burgers and want ground chuck. The local supermarkets and BJs sell ground beef. Is ground chuck only found at butcher shops? Also if I take chuck cubes and grind them in the mixer attachment for the kitchen aid mixer would I get the same results?

taught me a few lessons today... Brisket kicked my butt... Came out like a good pot roast... B to B- if I had to grade it. Rub was real good... Chipotle chili powder and Tastefully simple Garlic Garlic and Onion onion were awesome... Wife sells it if you are interested

got it back up to 160... Wonder if my therm on my grill isn't working properly. Anyway, I needed to get dinner on the table so I put in in the over in a foil pan with mop sauce and foil on top. Got done in 40 minutes at 325. Was good, pretty juicy, but kind of tasted like a very good pot...

weird thing is that the temp is dropping in the meat. Have 3 therm. All registering the temp going down in the meat...????? Help!

Avg 230 to 240

Seems like the brisket has been stuck at 160 for a while now, hour and half or so... I'm cooking low and slow. Time is 4:30, will this be done by 6:30/7?

I was reading his book Championship BBQ and for the section on making brisket, he says cook it to a temp of well done at 160??? (page 240)... From what I read here on the board people go 180 to 200 depending on how the brisket is cooking... Is this a mistake on his part, did he mean to flip the 6?

Made a ton of great Pork Butts and ribs, now going to venture in to brisket. I love Famous Dave's Brisket. Going to put a mustard slater on. Use a basic rub Onion Onion and Garlic Garlic from Tastefully Simple, Salt, Paprika, Chiptole chili powder, brown sugar, and pepper. Maybe some white...

I know they are out of business, but is this a good deal? EZ Que Rotisserie or should I go with the Weber Rotisserie? I know EZ is out of business, should that be a concern? Also did Weber stop making their charcoal rotisseries?

do you use it as your main grate?

I love trying new recipes, especially from this site... What are some of your other favorite sites for recipes...

didn't wake up in time, and pork went to 195 in one, 200 in another and 205 in another... Are they ruined?

does this do anything to the taste, especially ribs?