Search results

Absolutely. The night before hitting the smoker, I will trim all the major fat knobs from around the point. If needed, I will remove the fat cap from the flat to leave 1/4 inch. After trimming, I dry thoroughly with paper towels. I put a wire cooling rack over a half sheet pan and then apply...

Tasted better than it looks. So good in fact, that I am tempted to head down to Austin and challenge that yambag Franklin.

Foiled for transport, not crutch.

Kansas City BBQ Society

From a sanitary/safety standpoint, aging to the extreme isn't a real concern. The concern comes in the texture of the meat fibers. At that extended time, both for dry and wet aging, muscles break down too much and they turn to mush. I would think that a competition judge would consider it a...

They are very, very expensive for what you get. In my opinion, there is very little difference in Prime -vs- Choice when it comes to short ribs. I would suggest seeking out a competent ethnic butcher or meat market and asking for a whole short rib plate. It will be four or five bones and...

Bryan Flannery, a famous butcher from San Francisco coined the term for the Saratoga Steak a few years back. http://www.flannerybeef.com/butcher/prime-beef/midwestern/midwestern-beef-saratoga-steak.html It is fabricated from the sub-primal of the boneless standing rib roast when the rib cap is...

If you tie and truss up the butt, you can expect the same amount of time as boneless. If you lay it flat, I would count on 75% of the time.

You could always put the green wood on a sheet pan in a low oven to act as a kiln.

One brisket, two butts, two chickens and six pounds of sausage.

Define exceptional. If you are looking for the absolute best dry aged USDA Prime beef or grass fed domestic Wagyu, then Bryan Flannery is regarded by many folks throughout the nation as the top of the heap for butchers. http://www.flannerybeef.com/ Reach out to him directly and mention my...

Will do recon in Dallas when I am back this weekend. I had planned on a two shoulder and one brisket SB party. If they don't have a bone-in choice, then off to the Mexican markets I will go.

It was as good tasting as it looked. Taking acouple pounds on the road with me to Nashville.

1/2 cup evaporated cane juice 1/4 cup sea salt 1 tbs paprika 1 tbs granulated garlic 1 tbs ground Telicherry pepper Mopped with apple juice, apple cider vinegar, dark brown sugar and some rub dissolved.

Contact Rick directly at Montana Wagyu Cattle Company: http://stores.montanawagyu.com/-strse-template/pricelist/Page.bok ---or--- Mark or Jill at Majinola: http://www.majinolameats.com/ I have ordered from both of these ranchers/purveyors and have not been disappointed in either product or...

Being from TX, I take my brisket seriously (obviously) and IMO, the basis for a good outcome starts with the rub. Whatever concoction you decide upon, I feel that at least a 12 hour application period serves the critter best before hitting the smoke. One thing that I have found over the years...

Nice looking meal there, Ryan. Mind sharing your recipe and prep method for the JD Compound Butter? TIA

I love Indian food, and I consider it one of the few cuisines that I will indeed leave to the locals. There are as many curries as families in India, and those recipes are tighly guarded from generation to generation. Mastering Basmati Rice is the first challenge, and then once that has been...

Have done multiple USDA Prime and Domestic Wagyu Tri-Tips. Biggest thing that I have found is that the Wagyu will cook much faster than either USDA Prime or Choice, and can turn into shoe leather very quickly if one goes past medium-rare. I have not seen any real difference in Prime vs. Choice...