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  1. tender loins

    USDA Choice Chuck Roast Special--ideas/help

    First let me say thanks for this site and that I try to be as detailed as possible to help portray the specifics even though it may seem like a book or novel! Sorry for that! Our local supermarket chain had a special on USDA Chuck Roast... Buy a USDA Choice chuck roast, get FREE: Bag of NY...
  2. tender loins

    WHY do you let the bird dry in fridge after brining?

    WHY do you let the bird dry in fridge after brining? I have read this on a few sites that the bird should be put back in the fridge UNCOVERED for 6+ hours. Wouldn't this dry it out? I'm doing a bone-in breast and had it brining for 24 hours or more and put it back in the fridge in an aluminum...
  3. tender loins

    Help! Eye of Round Corned Beef

    I got a nice eye round corned beef piece 3.85lbs on a manager's special sale, it was near the Use By date, so just rinsed well, jacarded it thru the top/fattier part, pierced all over & inserted a couple heads worth of garlic cloves, then rubbed with soy sauce and spices in a vacuum bag...
  4. tender loins

    Think FRIDGE conked out... Baby Backs safe?

    LONG STORY BUT YOU'LL LIKE IT AND I NEED HELP! This happened about a month ago, I scored about 6-8 racks of baby backs at the Price-Rite for $1.99/lb, couldn't believe it. Two packages, there were more but didn't have the $$$. Each pkg was around 8lbs. Anyway, that was on a Thursday I think. I...
  5. tender loins

    Turkey Breast is in smoker, how do I make STUFFING?

    It's just me & my Bully this year so I am making a 4lb turkey breast. How do I make stuffing? I have about a gallon of sourdough bread that I cubed/diced up. I think I still have some beefsteak tomatoes left and yellow & brown bell peppers, plus some NuMex mild-mediums and Boldog Hungarian...
  6. tender loins

    LATE BLIGHT ALERT! (Extremely dangerous disease to tomatoes & potatoes...)

    Hello everybody. I regret to have to post this but LATE BLIGHT is returning again this year east of the Mississippi, all the way north through Maine & Minnesota. I will post links here, some are from Cornell University, one of the leaders in Late Blight research; just because you don't live in...
  7. tender loins

    Best WOOD for BB Ribs AND Boneless Rib Roast (at the same time)

    A bit overwhelmed by the new site look and didn't know where to put this. Can  anybody recommend a wood that will be great for both beef & pork at the same time? Here are my choices I have: Hickory chunks All the rest are chips: Pecan Cherry Hickory (again, smaller pieces) BBQ U's Beef...
  8. tender loins

    More Brisket Questions... wood, temp, tin, etc.

    Thanks everyone who has contributed in the past on my questions! This will be my 2nd brisket. It's almost 9 lbs. I have used a Chiavetta's Marinade as well as my favorite marinade for ALL meats--soy sauce. I trimmed a little of the fat cap but still have about 1/2 to 5/8" fat on the top. It's a...
  9. tender loins

    What to do with the point, a day (or so) later??

    I did my first brisket & thought it turned out great, however the point in some places shredded easily but the parts inward seemed a little tougher. It has been a couple days now and all the flat is gone. What can I do with the rest of the point? I cubed it and still have lots of au jus left I...
  10. tender loins

    Has anybody used a Jaccard/Deni/MrBBQ 48-blade tenderizer...

    Has anybody used a Jaccard/Deni/MrBBQ 48-blade tenderizer on their brisket? The general principle is that it breaks up the fibrous tissue/muscle/fibers making them more tender. Here's a typical 48-blade tenderizer: http://www.amazon.com/Jaccard-200348...ref=pd_sim_k_6...
  11. tender loins

    "Cooking" Polish Sausage in the smoker?

    Sorry, I'm not making sausage so put this here instead of there. I thought I asked about this once before but did a search and can't find anything. I'm making a boneless rib roast tomorrow but also have the duty of making a couple fresh Polish sausage ropes too. I bought them at the local...
  12. tender loins

    Anybody try any of Emeril's "smoked" recipes?

    Sorry not sure where to put this, just scored "The Very Best of Emeril" and found some "smoked stuff" in it: Beef Pastrami Cold Shrimp Bisque With A Smoked Shrimp Relish Cream Of Smoked Tomato Soup Delmonico's Smoked Salmon And Brie Crepes With Herbsaint Potato Soup With Smoked Salmon Relish...
  13. tender loins

    Meatloaf safety question...

    I was getting everything made late last night to do a meatloaf this afternoon but may change schedule to tomorrow instead. I already mixed in the raw egg, breadcrumbs, thawed sirloin, fresh ground pork, fresh "meatloaf" mix (beef/pork/veal), some homemade canned salsa, and fried finely chopped...
  14. tender loins

    POLL: How do you make your ABTs?

    Wait for poll please... I usually make mine cut in half lengthwise and with more than just cream cheese, so chose "as much as I can fit." P.S. You can choose more than one answer if you like but you must do it all at once before clicking the vote button, I believe.
  15. tender loins

    Has anybody "refried" Dutch's Wicked Beans?

    Curious if anybody tried to make refried beans, how, and if you can make them with Dutch's Wicked Beans. Every now & then I can go for some refried beans but the canned ones I always think I bought the wrong brand since they don't taste what I thought they'd taste like...Since I like Dutch's...
  16. tender loins

    Grilling Cheese ABT's w/pics

    Not sure if this is really Q-View but here we go... First, I must say this was done on the cheap--a new PriceRite recently opened here. And what I didn't get there, I got at Aldi's! I sliced my jals lengthwise, this gives me 2x as much to prepare & wrap but 2x as much to eat! Remove all rib...
  17. tender loins

    Can I keep Wicked Beans overnight in the smoker?

    I love these & have a batch done, but don't need them until noon/afternoon... can I keep these on "low" til then? It's a digital electric, what temp would be a good setting to keep at without health issues or drying out? Are there any health issues? Is this possible? It's the only thing left...
  18. tender loins

    Anybody upstate NY area: 2009 Buffalo-Niagara Tomato TasteFest SATURDAY 9/5!

    This is your private invitation to the 2009 Buffalo-Niagara Tomato TasteFest Party, Saturday, September 5th! Due to a scheduling conflict, it is a week earlier than normal this year. This will be our third year. It is held on Grand Island near Beaver Island State Park; directions and address on...
  19. tender loins

    QUESTIONS ob boneless rib roast/ribeye/prime rib...

    I did one last year & forgot... do I take it to a certain temp like 135 or ???? Then remove it & foil & rest for xx minutes? Mine is a boneless ribeye roast, about 5.5lbs. I'm trying Steven Raichlin's BBQ-University wood blend for beef, of hickory, oak & mesquite, plus just added a little...
  20. tender loins

    Does store-bought sausage take to smoking? plus more questions...

    Sorry, I tried searching but found very little. I am doing ribs, flank steak, a few split chicken breasts, etc, this weekend but didn't decide how to do everything. The flank steak (and I also bought skirt steak too) I assume I grill instead of smoke? I also have to get a plan together to do...
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