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Thanks all for weighing in on my question. I will plan on allowing more time for cooking, maybe 8 hours or a little more, I figure if it's a little early it can always go in the cooler for a while. Thanks again, and a happy weekend to all !! Ron

They are pretty well marbeled and about 2" thick. Is that 1.25 - 1.5 per lb. based on each piece or the total of 9# ? I would guess then 7.5 hours approx.? Thanks Ron

Hello to all: I planned on making Brisket for Sunday afternoon. After doing some research at this site, I was looking for a whole untrimmed Brisket, but was unsuccessful, can not find one in my area. I would have to have ordered it, but i waited too long and now it's too late. So the best I...

In this competition rib recipe I read on this site, it stated to cut rib racks in 1/2, prior to cooking. Can anyone tell me pros and cons of this and if this is the way you do it? Thanks Ron

You can do it that way, but that's not really steak au poivre. The sauce created for steak au poivre derives its richness and depth of flavor by deglazing the pan of the fond left behind by cooking the steak in the pan.

Hi all: At a recent cookout at a friends house, he had a bottle of "Georgia Mustard Sauce" that he picked up at "Famous Daves BBQ". I don't know if any of you are familiar with this Restaurant or this sauce, but I really liked it. Now I want to make it myself. Anyone have a recipe for this...

Sorry Kevin, just can't agree with all those spices going on my steak, when I eat a nice steak, I want max beef flavor, accentuated and hinted with a little s&p. I'll reserve the spice combos for a roast. I did not explain the flambe' technique because reducing by boiling will attain the same...

give it a try, I think you'll be pleasantly surprised at how good a pan fried steak can be. That is kind of a basic Au Poivre recipe, which is French for "with pepper", and like many other recipes, is wide open to interpretation. Oh, I should have said, that traditionally the steaks are pretty...

PKQ: I like Strips also, I've just always been partial to a Porterhouse, which is really just a Strip on a bone with a filet mignon on the other side of the bone. So, it's 2 steaks in one that strikes a perfect balance. And as long as we don't have Company for dinner, I can pick up and gnaw on...

Hi all: Just wanted to share my experience with one of my favorite meals of all, Steak. I'd like to offer a few tips, which have helped me to making a great steak. - I have'nt found a grill steak I like better than a nice Porterhouse/T-Bone - I don't usually season with anything other than...

I know this is really late, but i just joined recently, and saw your post. The following recipe comes from CI, and is a dry rub recipe, I have made it many times, including every year for St. Patricks Day. It is wonderful!! Enjoy it! Let me know if you make it and how it turns out. Ron...