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  1. Thread: Other Toys

    by metronome
    Replies
    1
    Views
    71

    Since external links are taboo, my thread was...

    Since external links are taboo, my thread was referring the Dry Ager DX500 and grillworksusa wood fired grills. Ya'll will have to do the legwork... enjoy!!
  2. Thread: Other Toys

    by metronome
    Replies
    1
    Views
    71

    Other Toys

    My birthday is in October!


    For about $3200 i can get the DX500... in my dreams

    And my dream grill (or 1 of them I should say)
  3. Thread: Prime Rib!

    by metronome
    Replies
    7
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    2,839

    Try using NO wood. Your smoker is probably well...

    Try using NO wood. Your smoker is probably well seasoned by now. Use it as low temp convection oven because that's what it really is. Cool air drawn in from the bottom and hot air vented out the top....
  4. Thread: Bacon Bacon

    by metronome
    Replies
    25
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    3,896

    I got some maple and really like it, but cherry...

    I got some maple and really like it, but cherry and apple are also very good. Hickory makes a bit stronger profile but it's still damn good....
  5. Thread: Pastrami

    by metronome
    Replies
    2
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    137

    Thank-you sir

    Thank-you sir
  6. Thread: Pastrami

    by metronome
    Replies
    2
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    137

    Pastrami

    Pictures of my latest pastrami. Netted just about 8 pounds.583584
  7. Replies
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    227

    pastrami looks great, bet you're glad you didn't...

    pastrami looks great, bet you're glad you didn't have to share with Bears...LOL
  8. Replies
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    560

    what kind of compound butter. I make a mean...

    what kind of compound butter. I make a mean Ancho, Chipotle, Guajillo butter.
  9. Thread: Fry Test

    by metronome
    Replies
    0
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    566

    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...
  10. Thread: Pastrami!

    by metronome
    Replies
    8
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    1,373

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

    Beautiful job, I'll bring the Rye Bread or the Sub Rolls!!
  11. Replies
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    1,013

    How did it turn out vgreenle?? Pastrami is...

    How did it turn out vgreenle??
    Pastrami is almost a fetish of mine....
  12. Replies
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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...
  13. Replies
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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...
  14. Thread: Pit Beef

    by metronome
    Replies
    10
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    4,920

    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!
  15. Thread: Brisket

    by metronome
    Replies
    8
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    5,933

    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
  16. Replies
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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....
  17. Replies
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    677

    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...
  18. Thread: Smoke Ring?

    by metronome
    Replies
    8
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    1,079

    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.
  19. Thread: Pastrami

    by metronome
    Replies
    1
    Views
    1,252

    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...
  20. Replies
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    1,470

    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...
  21. Thread: Meat grinder

    by metronome
    Replies
    1
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    849

    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...
  22. Replies
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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...
  23. Replies
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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
  24. Replies
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    1,997

    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...
  25. Thread: Big Brisket

    by metronome
    Replies
    5
    Views
    1,739

    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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