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I used to put a little veg oil on my Lab's kibble. Believed it would make her coat shinier. All it did was hasten the exit of her meal out her exhaust pipe :( .

Only after-rub I use is maybe a little freshly ground rock salt. or pepper.

Especially when I can now sous vide my steak and lose nothing to moisture loss. Can't do that with brisket. OR maybe you can? Its still being cooked (but no bark). I wonder. Full packer is not needed. Maybe just the point. Hmm ;)

I watch "Border Security" on TV and from that, I understand meat can't come across. Having said that, it may be only meat from other countries (not US<->Canada). It CAN be brought in if country of origin (ie US) is specified on the package. If the brisket isnt cryo vacced, I assume its not allowed.

double post that I cant delete :(

I can sympathize with you. That would be about $10/lb here. Last I looked ours was $6/lb for a point that was skinned wthin an inch of its life. Have to find a specialty butcher shop for fulll packers and they still want $6/lb. Rediculous.

Just wondering: how much is it for you?

I've said that for years. Nothing new here.

There was an article about whether it was better to grill your steak frozen or thawed. Testers found that the frozen steak was more uniform in doneness and much juicier. Here are 2 versions (lots out there) https://blog.thermoworks.com/beef/perfectly-grilled-steaks-freezer/?tw=VWB&chan=TVWBB...

But it will be quick so watch it doesn't burn. As soon as you get a lovely aroma, get it off the heat and let them cool.

Time to resurrect this thread (as its batch time) as pickling cukes are just coming on the market :D

I've only ever seen whole sides once in, well ever. Our spares are usually $2/lb. These were 79c and they were frozen. Hence my comment for rolling them. I figured whole sides are really rare but who knows.

I use it , as BRITU calls for it. I will add it to other recipes just for the h of it. No reactions here :D

Just coil them. These are backs but the principle is the same for spares

Gee I didn't know 3:30 A.M. even existed :-0 Good luck with your smoke ;-)

I guess it depends on "what you have at home". For me, I've got the spices but the peppers are an issue. https://www.foodandwine.com/recipes/tacos-al-pastor

Old post (and I mean old ) but I was looking for a recipe for borscht. This one was shown BUT requires a password to get into the link. Kevin, can you help (copy/paste) or attach a pdf of the recipe?? In addition, link in post 4 is dead.

Either the way mentioned (using the mouse button to highlight the text) OR get the cursor at the start of what you want to delete, hold the shift key and then the right arrow key (if you're starting at the left of what you want to delete) or left arrow key (starting at the right of what you...

Making home made, add 1/2 t keenes mustard powder to it. Depends on size of batch but a good starting point.

Doubt I'd eat that at all :(