primeats

Re: How To help.. Chuck Tenders? Wow, I went from grilling to live sex demonstrations in one paragraph! Sorry. I have never tried to grill the other chuck tenders(Scotties) I Do use them for stew meat, and also for making ground beef, very lean! Like I said the teres major muscle is extremely tender, on the lines of the flat iron, also makes great stew meat and we have actually used them for kabob meat after they have been "jaccarded"( a great tenderizer available for home use for some time now) Is there a way to send pics directly to the forum? like I can do for facebook? I can get some shots of them fast.

Re: How To help.. Chuck Tenders? OK the picture is what we call a "Scotch Tender" or Scotties. There is a cut that is also called a chuck tender, it's the teres major muscle. It has a little bit of silver skin in the ends, and once trimmed are fantastic when grilled. Very rich flavor and tasty! I will take that little piece, about the size of a pork tenderloin, cut the tips off(save for stew) and make one or two butterflied steaks, wrapped with bacon and grill them. I have been calling them Gross Point Filets, only because I had to call them something, and our store is in a part of Wilmette that was one time called Gross Point, Illinois until prohibition wiped out all the taverns(every other building I think). Thank you so much Northwestern University and Women's Temperance Union! That's the second time in a week you've seen mention of Northwestern University in print...quite a splash in the headlines over a certain live demonstration! I'll never look at my Sawzall the same way again!

Re: My Brisket is dry Too bad we don't live closer. Sounds like a life long_ customer to me!

Re: My Brisket is dry I did try this a while back, VERY nice way to make a smoked Pastrami brisket. I usually go about 6 hours now, it's not quite fork tender, but that's not what I'm after. If I wanted it that tender I would probably kick up the heat a notch. viewtopic.php?f=22&t=3423&hilit=+pastrami

Re: My Brisket is dry Ohhkaay, if I have to! Have to wait until the weekend! I don't take credit for the method though, i think the Doc brought it to our attention a while ago.I love it when something I'm skeptical of turns out great!

Re: Waiting on my Cobalt Blue This clears up everything! syz·y·gy (sz-j) n. pl. syz·y·gies 1. Astronomy a. Either of two points in the orbit of a celestial body where the body is in opposition to or in conjunction with the sun. b. Either of two points in the orbit of the moon when the moon lies in a straight line with the sun and Earth. c. The configuration of the sun, the moon, and Earth lying in a straight line. 2. The combining of two feet into a single metrical unit in classical prosody.

Re: My Brisket is dry Was the brisket trimmed or an untrimmed "packer cut"? Briskets are one of the most difficult and fickle cuts to BBQ. while I have never injected or treated them any other way than to just do a low and slow, a lot of pros do inject or ad a broth to the brisket after it's been taken off the grill while in a plastic bag. The latter is not perfect, but can somewhat rescue you if you've over done it ( I've done this with a turkey breast a time or two when I forgot to set the alarm on my thermometer at the store) I'm pretty sure everyone has over cooked or had a dry brisket from time to time. I haven't done it yet but I'm itching to try the high heat method described on this forum.

Re: Replacement probes for the BBQ Guru competitor I had to call them, got a response right away.

Re: Smoked cheese Looks very cool! I don't think I've ever seen that screen you use before. What's it for?

Re: Waiting on my Cobalt Blue Welcome to the family!VERY nice tile choice!Maybe the pizza/baking stone? Your gonna love it, congrats!

Re: KK in Freezing Temps I have never had the need to close it up to prevent a mildew or mold growth. I'm not sure my KK is as tight as it should be at the moment, but it cooks great and I can snuff the coals out right away.When I shut the lid I can still see ashes fly out of the draft door after the top has been screwed down.

Re: Suckling Pig Slu, I would guess that is how long it would take as well. Whenever I've done pigs on a covered rotis. the skin never really gets crisp unless the heat climbs to 3 or 400. And a specimen that size may not survive.Good luck, and keep us informed.

Re: Pork Shoulder Country Style Ribs They look great John! Yeah maybe a tad too long, but not that much. two and a half hours maybe? Been a while since I've done them. Those have been cut from the shoulder, just a little bit further down the line from where they usually are cut. Normally they are from the blade end of the pork loin, but the shoulder is the next cut. Kinda like the rib eye is right next to the NY strip. At 1 in the morning these look great, if I eat anything now I'll be up all night, and not in a good way!

Re: My email has been hacked run anti virus

If anyone here has recently gotten an email from me([email protected]) please don't open it. I am not in England, still here in Illinois, don't send money, this is a scam that has gotten a few of my friends a while ago. Sorry for any inconvenience this may have caused you all. I'm taking a few hours off to change passwords, cancel credit cards, and try to recover my contacts from my crappy AOL account. I can still be reached at the [email protected] account.

Re: Greetings and Thanks! Yep, she's a beaut!

Re: Three Extruder Machines are in the House! Taking pre-orders?

Re: Rough draft of the Roti Drip pan Nice video, making my mouth water as I type!

Re: Order placed and now the waiting starts..... How beautiful is that! The first of many pics to come I'm sure! Start now to make a BBQ schedule! Don't forget the jump rope to help you get in true BBQ shape( your gonna need it to burn off the extra caloric load!).I opted for waiting until after winter...utilizing natural body insulation.

Re: Komodo Teak Side Cabinets Wow, really nice set-up! The guy who designed that cabinet looks like he really knows what he's doing! Seriously, Dennis has tapped into his "other " business from a previous life. If one of these cabinets happens to be held up or refused by someone, feel free to drop it off here Dennis, I'll take over the neighbors half of the building for a showroom!

Re: How long are your butts taking? To answer your question, yes you can ramp down or even shut down your cooker and hold the butts for a few hours I would guess. Since we are cooking with lower temps you won't get a temp. spike to ruin your day and the thermal mass of the KK is such that it retains temps and loses heat very slowly. Foiling probably isn't necessary at this point(or ever!)to retain moisture. One technique I just thought of would be to place the pork butt when desired internal temp. is reached, in the foil lined drip pan, after draining it of unwanted juices, and THEN wrapping it all up. Like I said I haven't tried this but don't see why it wouldn't work!

Re: You’ve heard of iMac, iPod, iTunes, iPhone and iPad. It’ And I would buy the Iphone!

Re: You’ve heard of iMac, iPod, iTunes, iPhone and iPad. It’ This may change everything. It may be the reason I start selling remote thermometers again,and finally get rid of my aging Polder devices. They were great when I first started selling them several years ago, but seem to be defect ridden and horribly inaccurate.

Re: How long are your butts taking? These are some simple rules of thumb that EVERYONE in the food industry follows or they will be out of business faster than you can say lawsuit...http://www.fsis.usda.gov/factsheets/how ... /index.asp

Re: New Blue Those are gonna be the best strips you have ever grilled, enjoy!