Search results

Although we are using the word "Steam" when talking about foil I believe the process is more like braising/pressure cooking. While wrapped in the foil, ala 3-2-1 method, moisture is retained instead of the normal evaporation. This allows the meat to stay juicy and let's the heat break down the...

All good replies. In my experiences as you increase the temps you need much less time in the foil. I rarely keep in the foil over 1 hour as I feel the ribs get too soft and difficult to handle. After foil the ribs always go back on the smokier to help firm them up, this really helps the...

I live in the Dallas area and go to Central Market too. I've got tons of partial plastic pouches of herbs and spices some are several years old and the labels are "unreadable" so you forget what they are. When I get back home it's in the trash with them. Didn't realize there was a Penzy's in...

What would you recommend for starting a new spice collection. In the process of doing housecleaning with the new year and decided I might as well clean out the cupboard and was thinking of getting some of those spice tins and mounting to the back side of the door with magnetic strips. In time...

I've had cooks were the ends finished before the middles before. To try and compensate for this I put small squares of foil at 2 edges of the brisket. So if you imagine the point and the end of the flat I put a square of foil directly below the point and another at the opposite end of the...

Rita, I've never put the grinder attachment into the fridge or freezer and got the cracks. The attachment is 12 years old but still works. Brad.

I've had 2 KAs over the last decade. The first was stolen during a move and it was definitely missed. I too grind meat in the KA mixer and haven't had an issue, in fact the opposite, the grinder body of my attachment has started to crack! Grinding and sausage stuffing on the KA is a...

I did a Rib Roast on the Green Egg for Thanksgiving and doing one tomorrow for Christmas Eve dinner. I used a 1/2 steam table pan with a grid insert as a roasting pan/rack combo and got a small amount of juices for to add to the gravy. Pictures are here...

In my experience the 2 hours of foiling is too much. When coming out of the foil the ribs are too "soft" and the racks fall apart. My time in foil depends on weight of meat, volume in the cooker and temperature. Lately my times hover around 45-60 mins. Just to note you can produce amazingly...

I have about 50 LBS of Venison still in my freezer from last year. I'll have to give this a try. Like John pointed out I'd be worried about that much vinegar. Couple of quick questions. How large was the roast and crock pot? Also, how long did you let it stew? Thanks, Brad.

I made one Wednesday before Thanksgiving more for the novelty of it. Used Venison sausage (that is mildly spiced) and some fresh chopped green chilis (Pablono, Anehiem, Jalapeno) and onion with sharp Chedder Cheese and a low salt rub. Came out better than I expected and tasted good, I would...

For those looking to find Prague Power #1 I just ran across it in a sporting goods store called "Academy" that's all over the State of Texas. It's in a Fiesta Brand spice bottle labeled "Extra Fancy Curing Salt". But the bright pink color and ingredients list gave it away. Picked up two...

It was at my local Albertsons. However since Albertsons bankruptcy the Texas stores are not associated with the ID group.

Last year one of the grocery stores in my area had a sale of 10c/LB for fresh turkeys on Thanksgiving morning. I'm stalking them tomorrow to see if it's the same. I bought 4 and used them for Christmas on such. This year I've got a 9cuFt freezer in the garage ready for some turkey to go with...

I think the Rib Roast would take slightly longer to cook than the Turkey myself. Just did a Rib Roast on Monday. It was 7 LBS and went on the smoker at 2:15pm at 275 degrees. At 7:15 I took the pictures of the finished plate. The procedure was closer to the Alton Brown method, cook at low...

Thanks Joe. I hemmed and hawed for about 4 weeks on getting an egg or a Primo, then the local Sams started to carry the eggs. The Sams price drove me to buy it in May. You can see my post about it in the trading post section of the board. Been pleased with it but it is an adjustment from the...

I've been very pleased with adding about 2-3 TBS of the same rub on the outside after it's pulled and a Peidmont style sauce which also includes some of the rub. It's amazing but the high fat content of the meat can handle alot of spices and salt to get a great taste profile. As mentioned...

Rob, if you're going to do any amount of smoking then getting the food saver makes sense. If it's in your cash flow get the dual pump model: Game Saver Turbo Plus. List price is $279 Besides the stuff you smoke you'll start buying meat in bulk and sub packaging it with the vacuum pack so it...

Yes, it's getting cool and windy here and the egg does a better job keeping steady temps than the Pro-Q Excel, plus it uses much less charcoal.

Cooked three butts this afternoon. The two smaller ones are for the neighbor and the larger one is mine. http://www.facebook.com/album....6888958&l=d330b57674