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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting: Jims post on his purchase of a Thermapen got me to ask this question. I recently did a boiling water test on my Thermapen and the reading...

I can't recall seeing a 5 lb. rack of spare ribs! JimT

I think you'd be fine if you put the bucket in your garage lightly wrapped in a blanket or two for insulation against the cold. JimT

My head is reeling from all the good discussion on this subject. I can see this turning into a "fat cap up or down?" or "foil or no foil?" type of thread. My thanks to all of you with thoughts and perspective on this matter. Since I am more of a "reader/learner" than a "poster/contributor" the...

Hey Joe, Your comment about the ribs being "not greasy" caught my eye. That's the one thing about ribs that bothers me. Care to share any techniques you have learned to help in that regard? Thanks, JimT

Leftover leftovers ????? Somebody slap me. Did I read that right? JimT

I've had a Chef's Choice model 610 for a while now, which is working well for me. It came with the standard serrated blade. As a belated Christmas present, I just received the "Fine Edge" blade, which I understand helps with very thin slicing. OK, fine. What does that really mean???? I sure...

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

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Well rib raosts you are only cooking to a low internal, and ribs you are cooking till tender, big difference. </div></BLOCKQUOTE> Are you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Verba: I use the small aluminum drip pans....... </div></BLOCKQUOTE> Genius, I tell ya, pure genius!!! Thanks for the idea Dave. I've been...

I've been thinking about purchasing one for some time now, but just can't seem to "pull the trigger." I guess I'm just not convinced of their real value, especially since I virtually never marinate any meat. I'd be interested to hear any and all thoughts you good folks might have on this...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> purchased and frozen 18 months ago. </div></BLOCKQUOTE> That sounds like a really long time! Was it vacuum packed? How cold was the freezer? JimT

Phil, If you do a search (on this site) for "chuck roast", you will probably find more than you can read in the whole year 2010. Happy New Year! JimT

I bought something like this at our local Gordon Food Service this past spring. I think they were called "Hawg Wings" on the packaging, or something like that. Anyway, they were quite good cooked on the grill and lightly sauced. I looked for them a couple weeks ago, but they didn't seem to have...

Dave, Your individual smoker, your thermometers, and your technique will all interact here. Sounds like you are on the right track to me! I do a lot of the flats like you describe. With a "high heat" cook, it normally takes a couple hours to reach 160 to 170 degrees. I then foil, and it takes...

Vac seal and refrigerate for at least 30 days. It really helps with the flavor! JimT

Thanks Kevin. Yes, I can find those chilies around here. In fact it was the guajillos that I used for my initial attempt. I was truly amazed at how flavorless they were. I'll give it another go in a week or so using your recommended combination of the three chilies. I like your "technique"...

Bryan, Thanks. This is all experimental, so I think I'll try 24 hours first on a small batch and increase/decrease from there. See what I'm up to below. Kevin, To answer your question, nothing at this point. I almost hate to admit this to you and the entire universe, but here goes. This all...

I'm thinking about trying some some store bought Mexican hot sauce as a marinade for pork (either chops or country style ribs.) A concern I have is the label lists vinegar as one of the ingredients, and I've heard that could cause the meat to become "mushy" if left too long. Without knowing...

There's no looking back now!!! Good Job. JimT