The meat turned out like ham and had a good flavor. Need to cure in spices and smoke cooler and longer.
Tag Archives: Q’Journal
This first cook of beef ribs resulted in great seasoned, smoked beef. Reheated not so much but a lot of good notes and thoughts here.
This roast has potential to be great. 10/22/2016 When the Pork Shoulder Competition Trimmed meat came off the Weber today there was still a couple hours of charcoal to burn. So, we had defrosted the 5″ long, 3-rib pork roast … Continue reading
First time trimming the butt into muscle groups to create more bark and surfaces to season. Turned out great in the Weber Kettle. Saturday, October 22, 2016. Temperature starts in high 60s and in high 70s at the end. Humidity … Continue reading
This first jerky was ok but needed more spice and cut so not so chewy.
This was a successful cook. Kelley said the stuffed thighs were the best thing she has eaten. Both were great warmed up all week. … Continue reading
Standard cook that turned out good as usual. 10/8/2016 – Mary bought a large package of six large CSRs on sale. We rubbed in Stubb’s Hot Pork Rub and let it rest for 6 hours or so. Prep’ed two 1/4 … Continue reading
Both turned out great. Good lessons learned here. 10/2/2016 – Bought the 7.28 lb.of ribs at Kroger for $1.29/lb. Very meaty and only trimmed off the tip. Preface – This turned out good and builds on developing our rib recipe. … Continue reading
This experiment did not turn out well but some lessons learned. See links and comments from SMF about curing as good stuff there.
September 25, 2016 The presentation was great, meat moist and tender but it did not have the full smokiness expected with the good smoke from the AMAZNTS. … Continue reading