I like the Boneless first a couple of reasons. First I can slice it to serve any thickness(s) I want since you don't have to slice around the bone And when buying a $100 piece of meat. I like that some of that weight isn't just bones. Also feel like I have more control over the doneness of the meat Bone in looks cooler for instagram, if that matters
1. I buy it with the bone removed and reattached so I can slice it any thickness as well, but you can simply rest the meat, remove the bone, and slice it any thickness you want with a bone-in anyways. 2. bone-in will cost less per pound to compensate for the weight being partially bone. 3. you don't.
That's the right play. Ask the butcher to separate it from the bone and tie it for you. Carving will me much easier.
just watched some youtube butcher videos on that, sounds like a good move and I've requested it with my butcher.
Another face cord of fresh white oak. I’m going to be set for 2023/2024, but I need to find some wood for 2022.
Got impatient and ordered this weekend. Figured steel prices will continue to climb and better to get in line than wait. Now I need to get a line on a wood supplier. https://www.workhorsepits.com/product-page/1975-1
Posted in the food thread, but it hasn’t gotten much traction over there. Any advice is greatly appreciated.
After I posted I just received an email from Fatstack smokers. They're booked until the Summer. Of fucking 2023. Glad I pulled the trigger on the Workhorse.
That’s my 1975 production date. I ordered one 3 months ago. I’m just busting your very dense balls.
Team boneless on PR usually, but went for bone-in because 6.99 vs 11.99 LB is a fucking no Brainer. Did some smoked cheez-its and cheese blocks over the weekend for the inlaws. First time with the cheez-its and the wife has demanded I make her some. Fell asleep while the cheese was cold smoking and was fortunate to wake up at the right time to pull them out.
Really straight forward. Poured a box into a bowl, sprayed them with an olive oil cooking spray and generously hit them with a sweet and smokey rub. Spread it out on a sheet and smoked it at 225 for around an hour. Would stir about every 30 mins. My grill is strong on the smoke flavor so would maybe go for 2 with a pellet grill. Super easy, super good result.
Every recipe I’ve consulted and comment I’ve read mentions how much fat is rendered during the cook, so I’m excited to see what that’s all about. I think I’m going to stick with smoking around 275 then either cranking the temp up in the egg or transferring it to the broiler to basically just crisp the skin and caramelize the orange maple glaze. There’s a real chance that this turns out to be a complete and total failure, so I’m glad Christmas dinner is just my mom, my wife, and myself. My mom loves me regardless and my wife is accustomed to constant disappointment, so I’ve really got nothing to lose I’ll be sure to document the entire process itt.
I've cooked wild goose before, but I've always breasted it and wrapped it in bacon. I don't think I've ever cooked a full farm-raised goose. I kind of want to now.
From my research, they pretty much all come from one farm in South Dakota https://www.schiltzfoods.com/.
But for real, I'll probably do it in my cold smoker where I do cheese, jerkey, first stage of sausage etc
I have a BGE with Flame Boss but want something for quick burgers, chicken etc. I was planning on getting a Weber Spirit but like what I've seen from the Blackstone. Anyone have a strong opinion 1 way or another?
Yea, everything I've read says to wrap it in plastic wrap and let sit in the fridge for atleast a week. I typically vacuum seal the blocks individually as soon as I can after pulling it from the smoke. Then put em in the fridge and don't open any for a week or so. I have two left from last year that have been in the fridge so they last a while when sealed up.
I'd go blackstone before I go gas grill. Get you a blackstone and a weber charcoal grill and you will be set
Na bro, you have time Literally what I took a picture of is getting gifted. The question is your temperature. For me to successfully smoke cheese the outside temps have to be below 60. That may vary depending on your cold smoke set up. I'll wrap/seal these up in the morning and they will be ready to consume by Thurs. The only advantage (according to what I've read) to letting em sit sealed up for a day is to let the smoky flavor soak in. But that's what the videos say. I'm not sure I believe it. Especially if your gifting it.
I notice a difference when I lit it sit for like 2+ weeks. Probably fine if you did it in the next 24 hours and seal it till Saturday.