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Did you get an Uuni? I did. Used it last night for the first time. Very cool. Pizza in about 90 seconds. ~900˚.

I wish. But no. Those numbers are used in the trade for specificity. No one believes that's needed for consumers so we get vague labels like "short ribs", "London Broil", etc. Read the NAMP descriptions, look at the pics and look at what you have and you should be able to determine the source.

I salt steaks and let them sit out for a few hours before cooking. Anything I'm smoking I like putting in cold. Salt it, wait ten or so minutes till the salt draws moisture, then put a saltless rub over the salted meat. The moisture makes the rub stick nicely. Then right into the smoker. You...

There's actually three: back ribs, plate short ribs and chuck short ribs. Here

I cook them sous vide at 150˚ for an hour then finish on the grill or in a sauté pan till nicely browned. The browning I do relatively quickly as I don't want the internal to get much higher than 150. Alternatively, if using just the grill, I cook them on the grill in a foil pan, the sausages...

Btw: If you go with the NFDM I'd go with a bit of the water.

Make sure your meat, grinder, bowl, etc., is very cold. You want a very clean bind. I would decrease the water (and quite possibly eliminate it all together) and add nonfat dry milk powder, probably 1/2 cup or so for a 5-lb mix. Also, make sure your smoking temps are accurate. Shoot for a lower...

My question is the same as Len's: What casing are you using? Summer sausage is typically fermented. You need a culture for that. Bactoferm F-LC meat culture is typical. Curing salt is also required. (You can use curing salt alone but then you lose the tangy flavor of fermented sausage.) Summer...

The advice to toss the meat is, simply, wrong. And wrong-headed. You can tell your wife she was correct. So was your logical mind. Here's how to look at it: You stated that the pork temp reached 150˚ and was above 140˚ for 3 hours. Assuming we're talking internal temp here, the pork was...

My pleasure. Been a long time. I hope you're quite well.

"Use by" dates have nothing to do with food safety. Tossing the contents simply because it is past a use by date is unnecessary if the contents hasn't spoiled, which usually doesn't occur in properly cryo'd meats.

Thank you both. I am doing quite well. Yes, it has been a long time. No reason, really, just life.

I'm with Bob. Try slicing before smoking next time and see how that goes. That'll either lead you to or toward and answer or will eliminate one. It's not an issue I've had. Sometimes, though, as Bob eludes, slicing too thick can make bacon read as hard, especially if cooked to the very crisp...

I'm not sure which recipe that is (7-29-07) and search is pretty useless on this board. But, yes, if you have a chile blend that you particularly like you can use that instead of whatever chile (or chilies) is called for in the recipe.

I'm not sure what you're asking. I wrote a recipe back then called "Rib Rub". Is it that to which you refer? Or are you asking about Butt Rub for Jane?

Those will work just fine.

Bob is correct. Cooking to the point of pasteurization - in the case of ribs, beyond - is what makes them safe. In situations line this, it is usually the already cooked food in the fridge that one has to be careful with, not the uncooked food, as cooking will make the uncooked safe.

This one is an ingredient list, not so much a recipe, but the list is in order of volume, highest to lowest and it's easy to formulate ratios based on it: http://tvwbb.com/showthread.php?30463-Babyback-cook

I've been trying different search possibilities when I've time. Found this rib rub: http://tvwbb.com/showthread.php?30800-Today-s-Rib-Rub

If I do a search with my name ONLY I get pages of results. If I do a search with ANYTHING ("rub", e.g.) in the search box plus my name I get NO results. Strange.