Search results

We purchased a half of a Belted Galloway which going to slaughter on October 11. The cow is both grain and grass fed. I want to get the right cuts for Qing ribs, brisket, tri-tip. For the brisket, should I have the butcher separate the flat and the point or just leave it whole (my concern is...

Anyone ever have this happen to them? Others thought it was quite good but I was pretty disappointed and embarrassed to serve it. I guess I have to get back to basics again.

This weekend I prepped my spares a normal, rib tips in the bottom rack along with the skirt meat. Wife came home with some baby backs to smoke at the same time. I needed the room for the baby backs so I took off the skirt meat and rib tips after about an hour and a half on the smoker. Ate the...

For "multiple meat" cooks, should I add more smoke wood once the second meat is added to the cooker? Want to do a brisket/spare rib combo cook and thought that by the time the ribs go on, some 2 hours later, they may only get a small amount of smoke as compared to a regular rib cook where the...

Looking for some advice on a brisket and spare rib cook I'm planning in a couple of weeks. I see plenty of information on brisket/butt combo cooks but not much information on brisket/rib cooks. The briskets I get around here run about 6lbs while the pork spares (2 racks) are somewhere...

Not sure what to do now. I put 2 pork butts on the smoker last night at 1am....1 on the top rack and the smaller 1 on the bottom Everything was fine until I woke up to find temps at 295 and no water in the pan. Last time I chceked on the smoker was about an hour and half ago. The pan went...

Hehehehehe.....I just spent 10 minutes "chipping" the WSM cover off the cooker. You see yesterday here in Maine we had 50+ degree weather and 3 inches of rain. Overnight the temperature dropped 30 degrees, its snowing and there is a high wind advisory up until 7pm...winds 20-30 with gusts...

How long can you keep "home made" BBQ sauce? I've seen some recipes say to keep no longer than a week or two. If the sauce is made with all ingredients that keep well for a long period of time why wouldn't the sauce keep for a much longer time? Today, I made the Bone Sucking sauce found in...

I'm so excited!!!! This afternoon I went to BJ's and picked up my smoke meat for our 4th of July BBQ!!! Looking to have about 10 folks over for supper saturday night. On the menue is a 17 lb chuck roll...bonus...it's a black angus and 36 lbs of pork spares!!!! The chuck roll is going on the...

I know I saw this question here a couple weeks ago but for the life of me I cannot locate it again. I ordered my first bridsket Monday to be picked up on friday in hopes of cooking for the first time in our new kithen. Well, needles to say, the kitchen is not finished yet and now I have this...

I'm dying to try smoking a brisket but whole untrimmed ones are nowhere to be found in my area. Any suggestions? Recommendations? I spoke with a butcher a few weeks ago and found out that they cannot get them untrimmed but I can't remember if he said they have the point or the flat...

I read this month's feature article on making pastrami. In the grocery store (around here any way) they sell two kinds of pastrami a "black" pastrami and "red" pastrami. Does anyone know what the differences are? Im sure it has to do with the amount of black pepper used. Does anyone have a...