Search results

+1 for the vertical stuffer. I got mine online from Northern Tool when it was on sale. Haven't had an issue and unless you are trying to stuff an extremely dry sausage or force crank when the piston is at it's bottom travel then I cannot imagine stripping the gears. The only other thing I'll...

When doing a reverse sear the main cooking is in an electric smoker to bring to temp and then finish off on a smokey Joe loaded high with lump to sear and mark as well.

Jason Molinari has done the Patrami too. Saw the Pics over at eGullet here. I don't see it in his blog yet, not sure if he'll blog it but he could be a source of info on the Pastrami too. Found a new butcher shop that I didn't know about. Thought it was just a deli counter till I went in...

I did a brisket on Monday and had a small section at the open flat end that stuck to the foil and was slightly "brittle" in texture. Like Kevin I prefer to wrap in foil instead of using pans. For the cook on Monday it was finished in a 350 oven that was then turned down to 170 to hold for...

Not to be a party pooper, but looking at the top photo the two butts at the bottom of the picture look like shank portion of a Picnic shoulder. The one on upper right looks like it's bone is round as well. Then the middle picture that bone looks round, and a Butt doesn't have a round bone as...

The Naked Whiz did an investigation of how long they could keep BBQ at a "food safe" temperature greater than 140. Here is the link: How long can you hold BBQ in cooler Their bottom line was something like 5 hours, with lots of different things that can effect the time. Check out the link...

I'd be up for that, as long as you give us about a month for the comp. as my job has me on the road about 200 days a year, and I don't know my June schedule yet.

Chuck is popular for grind your own burgers as is short rib. Alton brown on one show liked a blend of Sirloin and Chuck.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: In addition to those mentioned I also use AceMart. Compare prices and shipping with all. </div></BLOCKQUOTE> I use Ace Mart too however they...

Although I'm a Texan growing up on the Texas/Louisiana border was more a fan of the Louisiana hot links. Always much spicier. Funny as a kid thought of Tabasco as a hot sauce, now it's just a weakly flavored vinager... Hmm, got a pork butt in the freezer now, may have to make this upon my...

The whole foods in my area have belly but they are cut kind of small and priced high. Local asian market has belly fresh, appears they slaughter 3-4 hogs a day and offer fat back, and then have Berkshire pork in the display case too. I also have a local butcher that has bellies. He doesn't...

I have an Auber but have only used it on My Green Egg. Jeff B also has an Auber and he has tried it on his Primo. Both of these cookers are "insulated" if you will and we've seen some pretty significant (+/- 15 or more) swings in the temp from the set point. The other day I was talking with a...

The pink in the meat or "smoke ring" doesn't come directly from the smoke but rather nitrate components in the combustion byproduct of the wood/charcoal burning.

Was just reading about a guy who buys Beef Short ribs. Debones the meat and trims all the Silver skin off. Then he uses the "Meat Glue" to make a steak out of the Beef Short Rib Meat. Claims that it's his fake "Kobe style" beef for inexpensive steaks at home.

You'd be looking at about 50 Gallon size Food Saver bags to get 200 LBS (Cooked) packaged. I usually can get about 4 LBS but don't try to stuff for maximum capacity. i.e. if you could get 5 LBS per bag that would be 40 bags saving 10 bags which cost about $0.40 each.....or about $20 in plastic...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by NickB: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sous Vide...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: I've been dying to get my hand on tranglutaminase. One of the best things I've ever eaten, I suspect was constructed with tg. It has to...

Transglutaminase! http://en.wikipedia.org/wiki/Transglutaminase Here is a link to a page on eGullet showing it's use to apply chicken skin to the cut side of a leg quarter. The purpose is to completely wrap the meat in skin for frying later. http://forums.egullet.org/inde...uisine/page__st__180

You could leave then in the foodsaver bags and put in a pot of boiling water and finish them off in a Sous Vide fashion. Just keep the water to a simmer and leave the ribs in for a few hours and you get finished ribs without the risk of drying them out or overcooking them but keeping the flavor.

I just smoked a slab of this exact recipe yesterday. The belly was in the cure for a week. Work has me traveling frequently and I leave things to cure for "longer" than the recommended times. Has never been an issue. The times listed are usually based on the minimum that is required. Of...