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Anton, That cartilage is removed when trimming to St Louis or Kansas City style. I have a modified WSM that I use for cooking ribs. It has 4 cooking shelves instead of the normal 2 so I can cook them flat instead of using rib racks. The top shelf is about 4"-5" into the dome. It is on this...

Hey Rod, A 7lb loin is a big hunk of lean and bland meat. So after cutting that beast in half, the first thing that I would do is decide, injection marinate or brine? Second, for my tastes, I have never had low-n-slow pork loin that was as good as pork loin done at higher temps. I like...

Shoyu's shelf life is about the half-life of uranium. Mirin should be refrigerated after opening. I use this dish as an appetizer because it is easy to prepare in advance. I recommend plenty of a good Japanese Ji-Biru (micro brew) and some Edamame. You could always serve it with a main...

Hi Joe, In traditional Japanese foods, there are 3 essential ingredients or tastes... Shoyu, Mirin and Dashi. It is the combination of these that adds subtlety and depth of flavor in traditional Japanese foods. There are two types of traditional Soy Sauce, Shoyu and Tamari. Shoyu is the soy...

For Spicy Pork: 1 lbs Pork loin, cut into small cubes 1 Tbsp Garlic, finely chopped 1 Tbsp onion, finely chopped 1 Tbsp cider vinegar 1 Tbsp chili powder (gebhardt's) 1/4 tsp oregano, dried 1/4 tsp pepper 1/2 tsp salt 1/4 packet Sazon con Culantro y Anichiotte 1/4 Cup pineapple Orange juice To...

2 lb Pork loin, cut into thin strips. 1/2 cup Olive oil 1/2 cup Lemon juice 2 tbsp Prepared mustard 4 Cloves Garlic, minced 2 tsp Dried oregano To Taste Salt To Taste Pepper sauce ----- 2 cup yogurt (Greek or Middle Eastern) 1 med cucumber, peeled + chopped + squeezed (to remove water) 1 tsp...

1 1/2 lb. boneless pork tenderloin, trimmed 10 cloves garlic 3 shallots 2 Tbs. Chinese rice wine or sake 7 Tbs. sugar, divided 1 cup fish sauce, divided 1 Tbs. safflower oil 1/2 lb. rice stick noodles, cooked 1 1/2 cups leaf lettuce, thinly sliced 1 1/2 cups carrots, grated 2 cups bean...

3 lbs Pork Tenderloin 2 cloves Garlic, crushed 1 cup Shoyu 1/2 cup Sake 10 tbsp Mirin 2 Limes, sliced thin To Taste Salt Rub pork with crushed garlic and salt, and leave for 15 minutes. Roast the pork @ 350-400 until desired doneness is achieved. Meanwhile, stir together shoyu, sake, mirin...

Ron, I cook my salmon differently than is done in the "appetizer style" salmon on this site. 1) I cut my fish into 2" wide pieces. I try to use pieces of similar thickness. 2) I brine the pieces for 1 hour in the brine. I rinse the pieces off throughly but quickly under cold water. 3) Pat...

Shawn, Brag away, the steak looked great! Spyro

Yuck! That steak looks horrible. First off, everyone knows that dry aged AAA Calgary Beef is just barely above road kill. Secondly, the fat content in that steak is enough to make a tri-athlete keel over from clogged arteries. Lastly, I think for the good of Canada, you should ship that...

a good thread on the very "sear before or after" debate

I'd recommend beer. Maybe a fork or napkin. If you feel the need, which I rarely do, some bbq sauce. No need for a knife. Personally, I really like the San Antonio and El Paso style of seasoning on my brisket. Lots of different ground chiles, some cumin and a little corriander seed. If I...

Hey Bob, Here they are... Southwestern Marinade ------------------------ 1/2 teaspoon cumin seeds, toasted and ground 1/2 teaspoon peppercorns, toasted and ground 4 ripe plum tomatoes 4 cloves garlic, minced 1/2 medium yellow onion, diced 1/2 Cup fresh orange juice 3 Tablespoon lime juice 2...

Ken, They are completely different beasts. Briskets are best cooked at low temp (210-250 degrees) in a Smoker and taken out when the meat reaches a high temp (195+ degrees). I generally cook them with a basic rub. Sometimes, I'll let it soak in a basic beef marinade. Either way, when...

I don't know if Jeff is even around anymore but anyway... <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Has anyone ever tried making rubs with cardoman, cinnamon, saffron, tumeric, fennel seeds, etc? <HR></BLOCKQUOTE> Cinnamon, Allspice and Cardamon are pretty...

Shhh, this is my little secret so don't tell anybody... ok? I use the trimmings for stuff like beans, abts, smashed potatos & etc... I'll cook them for a couple of hours. It is then time to make a big foil packet of goodness. I add some cut apple/pineapple juicee and cook it for another 2...

I know that this might be a little too country bumpkin for yall BUT... I clean all of my grates and rib racks using my turkey fryer. It takes no time to heat em up and hit 'em with a wire brush. I use my turkey fryer to light my charcoal before my cook but that is a post for a different...

I was never a fan of sweet BBQ. However, I think that I have changed my opinion over the last couple of years. I believe for a sauce to be well balanced it needs to have some sweetness. Nothing overly sweet but there has to be a hint. Also, I think that the spicier the sauce is, in terms of...

I have no clue how some of you guys are finishing slabs of spares in 6 hours w/o foil. If I don't open the cooker, it take me right around 7 hours. If I open it to baste, turn and that other stuff, it take almost 8 hours. I like my ribs not "falling off the bone" but just needing some gentle...