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  1. Thread: Fry Test

    by metronome
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    0
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    525

    Fry Test

    When making bacon, or back bacon, who all does a fry test... just curious. I suspect that those more experienced briners/Charcuterie pro's don't need to check themselves nearly as much.... just a...
  2. Thread: Pastrami!

    by metronome
    Replies
    8
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    1,068

    Beautiful job, I'll bring the Rye Bread or the...

    Beautiful job, I'll bring the Rye Bread or the Sub Rolls!!
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    How did it turn out vgreenle?? Pastrami is...

    How did it turn out vgreenle??
    Pastrami is almost a fetish of mine....
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    Well, an old response from me... but here goes....

    Well, an old response from me... but here goes. ia_james is spot on... just use an internal wireless probe and forgetaboutit.
    Don't forget, let the roast sit out a good hour (covered) b4 slow...
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    Cold Smoking Plate

    I've yet to use my cold smoking plate. Is it suitable for charcuterie. I don't want to kill myself or my guests :eek:
    I bought a dedicated grinder and have bookmarked two sausage recipes I want to...
  6. Thread: Pit Beef

    by metronome
    Replies
    10
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    4,461

    Oh yeah, gonna have to try this. Get the wife to...

    Oh yeah, gonna have to try this. Get the wife to make some brown gravy to go with it!
  7. Thread: Brisket

    by metronome
    Replies
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    5,750

    I smoke @ 225 on the rack, never wrap in foil,...

    I smoke @ 225 on the rack, never wrap in foil, never open the door, only watch that probe temp.
    Moist and de-lish every time
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    my wife found and prepared a coffee mop sauce...

    my wife found and prepared a coffee mop sauce that's killer. I will attempt to find and post....
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    From what I've learned, beef doesn't generally...

    From what I've learned, beef doesn't generally need to be brined like chicken or other fowl as surface & intramuscular fat keeps it moist (in theory) LOL. I roast lots of standing rib roasts and have...
  10. Thread: Smoke Ring?

    by metronome
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    965

    i've never gotten one either (with/without a...

    i've never gotten one either (with/without a chunk of charcoal) and I agree it adds a legit cachet' to 'que presentation but doesn't improve flavor.
  11. Thread: Pastrami

    by metronome
    Replies
    1
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    937

    Pastrami

    Well, like a dumba** I didn't take any pics of my last Pastrami. But for what it's worth, I cured the brisket in the brine flavored with home-made pickling spice from Ruhlman's book "Charcuterie" for...
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    Yep. just a simple wipe down or two or three is...

    Yep. just a simple wipe down or two or three is sufficient.
    I worried a long time about rancid leftover grease in my smoker, but if it occurs it simply doesn't translate to the food.
    Of course I'm...
  13. Thread: Meat grinder

    by metronome
    Replies
    1
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    815

    Meat grinder

    Looking to upgrade from our Kitchen-Aide stand mixer w/ the meat grinder attachment. The Kitchen-Aide is a great tool and if just making ground chuck it's okay.

    Hoping to explore and learn more...
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    Know this is an old post but I'm curious....

    Know this is an old post but I'm curious. Marinading for 12 hours, especially with an acidic marinade would "bleach" the meat. I've done this to steak when using lemon juice in the marinade, and that...
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    The U.S. beef herd is at a sixty year...

    The U.S. beef herd is at a sixty year low...unprecedented

    http://www.bloomberg.com/news/2014-01-31/u-s-cattle-herd-shrinking-to-63-year-low-means-record-beef-cost.html
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    As a whole boneless rib eye is fairly large I'd...

    As a whole boneless rib eye is fairly large I'd cut it in half. Unless you're feeding an army.
    Many times I cut enough steaks off to get the roast down to the size i need.
    I've posted some pics...
  17. Thread: Big Brisket

    by metronome
    Replies
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    1,691

    Sorry guys, I never followed up on the big boy....

    Sorry guys, I never followed up on the big boy. And i don't remember the details, but I do remember it took right at 23 hours and was possibly the best brisket I ever made.
    And it's all long gone:(
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    BillyBob, you might try poaching it in chicken...

    BillyBob, you might try poaching it in chicken broth. So simple and so delicious. Just be sure and cook it rare. I thought I hated Salmon as my friends and my wife and I invariably overcooked it. ...
  19. Thread: Big Brisket

    by metronome
    Replies
    5
    Views
    1,691

    Big Brisket

    Thursday nite, 7:16 p.m.
    USDA Choice Brisket, Packer
    A whopping 18.10 lbs.
    Out of the Cryovac & Rinsed off, patted dry. 2 hours coming to room temp.
    Liberally seasoned with Butt Rub and Cracked...
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    ericrice, that's a beautifully well marbled rib...

    ericrice, that's a beautifully well marbled rib roast. It actually does look like Prime. Please post some pics of the finished product next time.
    According to some, what we now call Prime used to be...
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    I agree with DReeves. Most spare ribs are what,...

    I agree with DReeves. Most spare ribs are what, 12" to 15" even 16" long and baby backs about the same, though we know not nearly so wide.
    So I say just cut 'em in half.
    An even better solution is...
  22. Thread: Bacon

    by metronome
    Replies
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    4,229

    ericrice, we just finished the last of the sliced...

    ericrice, we just finished the last of the sliced corned beef, and the other half will be served with cabbage.
    This was my first one and I was wowed by the results. Next up is pastrami. Just last...
  23. Thread: What Next?

    by metronome
    Replies
    5
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    1,145

    Post some pics for us....

    Post some pics for us....
  24. Thread: What Next?

    by metronome
    Replies
    5
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    1,145

    Brine a chicken and smoke it.... it'll be one...

    Brine a chicken and smoke it.... it'll be one tasty bird.
    Or do a rib roast (boneless or bone-in) with or without wood. My 1400 does killer prime rib, I never use the oven in the kitchen.
    See my...
  25. Wonder if rib racks would help. Or you could try...

    Wonder if rib racks would help. Or you could try the rib hankers from SmokinTex.
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