Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jordanb8810

    Finding Bear Paws locally

    Just a quick question. Looking for a pair of bear paws like these... http://www.kck.com/bear-paws-bbq-meat-handler.html Only problem is I don't have time to wait on the shipping. Anyone know where to pick up a pair or something similar locally? Thanks Jordan
  2. jordanb8810

    Trying to find Tri Tip

    Well, today must be the day I should have played the lottery. Tonight I went to Publix after I got off work and lo and behold there it was! (And on sale?) The same Publix I've been going to and asking about tri-tip for over a year now. It was too late at night for the to talk to the butcher...
  3. 2011-02-04_21-40-03_767.jpg

    2011-02-04_21-40-03_767.jpg

    • jordanb8810
    • Media item
    • Comments: 0
    • Album: Default
  4. jordanb8810

    Trying to find Tri Tip

    I've been trying to locate tri-tip steak for awhile now. At Publix this week they had a steak labeled "sirloin tip side steak" and "sirloin tip steak". I remember reading somewhere that the tri-tip steak was the underneath part of the sirloin, so I was curious if this was the right cut? If not...
  5. jordanb8810

    Pork Shoulder Safety

    Thanks for all the great advice. I ended up throwing it out. Not worth making my friends sick. Just curious though, normally when I inject the shoulder I let it marinade in the refrigerator for 12-18 hours. Is this unsafe as well? I never thought about the meat injector introducing bacteria into...
  6. jordanb8810

    Pork Shoulder Safety

    I started the meat this morning very early. Once I knew my temp was stable at 235 I fell asleep. When I woke up about 4 hours later (9:30 AM) my coals ewere out because the water pan fell off its grate and smothered them. I have no idea how long the coals were out and the temp at 9:30 was only...
  7. jordanb8810

    Pork Shoulder Safety

    I started a pork shoulder this morning. It has been going for about 8 hours and has YET to hit the 150 degrees mark. Is this still safe to eat?
  8. Default

    Default

Top Bottom
Back
Clicky