Search results

I read some posts discussing whether or not to remove the skin and it was mentioned that if the side still had the teets on it, they removed the skin. Is that for cosmetic reasons or is that tissue not good to leave on? (not trying to hijack your thread Nick, really :))

If you start with frozen pieces, how critical is it that they're completely thawed before starting the curing process? If they're still a little frozen, do you have to cure longer? Longer cure=saltier?

I'm testing 2 fridges tonight. One was borderline high. The other, the beverage fridge, a little low. Still trying to get them dialed in.

I've read that curing stops below 36 degrees and meat will spoil over 40 degrees. That seems like a pretty narrow window. I'd rather err on the cooler side but will it not cure below 36 degrees?

If more heat was rising on one side of the smoker, thermometer position would make a difference. Next time, I'd turn the lid so the lid thermometer and remote probe were in different positions and see what affect that had.

I don't remember the exact price, but it was around $9-$10 per pound. They weren't super thick, but decent, 3/4"-7/8" thick. I've never seen steaks that marbled at Walmart before. Again, most ribeyes I see at Walmart are cut from near the chuck end, not the middle, but they're still good. Here's...

Here's a couple ribeyes I bought at Walmart last week. Cut close to the chuck end , but still not bad for Walmart...

I buy them at Sam's Club.

Haven't used Weber sauce, but their Kansas City Style BBQ Rub is my current favorite.

4cfm is enough. Don't know if there's any drawback to a 10cfm though?

I've used a Fry Daddy and electric skillet on mine many times with no problem.

That's the perfect cut to cook on a rotisserie.

Don't bother to measure. Put in as much as it will hold. When you're done with the cook, close the vents. Fire will go out and you use the remaining charcoal on the next cook.

I'd like to try that. Did the vegies cook under the pork belly the whole time? What temp and time?

On your PC, go to a command prompt and enter ipconfig. Check to see what IP network you have. Cisco/Linksys routers usually use 192.168.1.x. Not all brands use the same net. What IP address did you set the CyberQ to? Must be the same first 3 octets and must be unique on your network.

Sorry if I offend anyone. Maybe they had an off day. Saw the billboards for years and decided to have lunch there one Sunday. The buffet was cheap, below avg bbq pork. Place needs a serious re-model.

I use lump for long smokes where I use the Minion method, but I often dump fully lit K on top of the lump. I use K for grilling and always wait for all the briquettes to ash over before cooking. I used to be pickier and only used lump for everything, but K is cheaper. Also, I find a lot of...

I think you might be better off buying a BBQ Stacker and having the shop cut the hole and make a door. Stacker is only $140 and it's SS. No shop can invest a one time setup for that amount (unless you're related to them).

Are you sure it was USDA Prime? That's seems way to low for USDA Prime.

Cook what ever you feel like. If you've cooked while camping you know what to expect, as far as effort and improvising. If you haven't, remember, you're not cooking at your house with all your stuff around, including cleanup facilities.