Recent content by pike
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lamb breast
lamb is truely amazing.. Shot at 2010-05-08 Shot at 2010-05-08 Shot at 2010-05-08 Shot at 2010-05-08 -
lamb breast
more pics Shot at 2010-05-08 Shot at 2010-05-08 Shot at 2010-05-08 By null at 2010-05-08 By null at 2010-05-08 -
lamb breast
went to the big city today and found lamb meat at a wal-mart there, my first time finding lamb meat, now the best part, deciding on how to cook these. Any ideas? Shot at 2010-05-08 -
thick cut top serloin
granted it looks rare but it wasn't red rare, just very pink all the way through, i could have left it in longer and it would of had a lighter pink color, say if i had pulled it at a temp of 139--140 it would have been a lighter color. thats from the low temp, it gives alot more pink in... -
thick cut top serloin
i had planed on smoking this for a short time and finish on the grill but that didn't happen. finished it in the smoker, hickory and around 3 hrs at a 200 temp pulled it when it got to 137 By null at 2010-04-27 By null at 2010-04-27 By null at 2010-04-27 -
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newbie brisket recipe - pls help
KC style smokey rub A black bark is largely do to the type of rub your using, also the mustard plays a role here, every time ive used mustard it came out really black, then the rubs non sugar based & and sugar based, nonsugar rubs will turn dark to black but it helps to seals in... -
temp stall
the plateau shouldn't last very long, ive seen stalls on briskets,butts the larger cuts on meat, never really noticed that with a chuckie before -
What to do with the point, a day (or so) later??
makes some really good baked beens with it -
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Smoke a Rare Beef Roast
im a big fan of these cuts, the first one i did for this year i messed up on the temp that i like them at. this one was pulled out when it hit 138, wasent watching the time rather then the meat temp. ate one half that night then made sammies the next nght, By null at 2010-04-15 By null at... -
question
thees no set date yet. hell have to decide on how to serve the meat 3 briskets will be $60 +, small buns would probly make the meat last longer but then theres the extra cost, buns,toppings,condaments, or have 2or3 sides and serve 2 or 3 slices of meat and they can eat it as it is.
