2012年10月17日 · "Beef or Rib Finger meat is the meat located between the ribs or what remains on the roast once the ribs are removed. This cut is not found regularly at the grocery meat …

2011年6月14日 · BEST meat for sausages is pork butt as it has the perfect amount of fat already there--usually steaks as it's a lot simpler trimming. I don't know the percentage of fat needed …

2024年12月9日 · I started with a +3.5lbs. petite sirloin roast, seasoned with black pepper, garlic powder, onion powder, oregano, basil & some crushed red pepper. It will be smoked on the …

2020年7月22日 · I make sure to toss out the silver skin stuff. Do you guys also cut meat along with the fat trimming to add to ground meat or only the fat trimmings for the ground meat. I …

2024年12月17日 · Bought a whole "extreme peeled" beef tenderloin yesterday at Costco. So I cut off the two "floppy" muscles on the ends, tied them and made a small little roast (18oz). Gonna …

2009年5月22日 · Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for …

2024年9月28日 · Beef cheek meat for tacos. Bought a bag from Sam's club yesterday for a good price, and decided to try them for tacos. I got about 2 hrs in so far at 250 with some oak and …

2013年3月19日 · Gregg - I made the corned beef recipe last week and didn't even think about checking the quantity of pink salt. I cured 2 5lb brisket flats and it turned out great. I also …

2016年4月18日 · Finally got around to smoking some beef short ribs on my new WSM yesterday. Beef ribs come mainly in two IMPS cuts, the #130 are the chuck ribs, above the brisket area. …

2010年3月8日 · Dryness is an indication of over-cooking and if your meat is dry; that is the reason to add the beef broth. But if the meat is still stringy, I don't think it's over-cooked. Try heating …