So that's are Vietnamese grilled meatballs? Eaten in rolls. What's the yellow vegetable?
Failure is always an option...just not the preferred one!
Oct 3rd, 2022 9:09 am
Oct 3rd, 2022 9:42 am
These get HUGE carry-over gain. So if you are looking for 120-125 ( med rare ) you need to pull it around 110, sear, and rest under foil with the roasted garlic butter.
Oct 3rd, 2022 10:10 am
Yup its the grilled meatballs without the pink coloring. Roll it up yourself and/or eat with Vermicelli.
Oct 3rd, 2022 10:18 am
Pineapple - viet version of Al Pastor.
Oct 3rd, 2022 4:55 pm
Oct 4th, 2022 12:48 pm
Question for pastrami makers, I'm "corning" my corned beef right now....any issues holding the brisket in there for 10 days [Alton Brown] instead of 5 [Amazing Ribs Meathead]?The__Rock wrote: ↑ Combination of these 3 - in this order.
https://amazingribs.com/tested-recipes/ ... ef-recipe/
https://amazingribs.com/tested-recipes/ ... trami-rub/
https://amazingribs.com/tested-recipes/ ... zs-recipe/
Oct 4th, 2022 12:50 pm
I think longer the better - first time I did mine 7 or 8 i think and it was fine. The next time I did exactly 5 and the middle of one of my pieces didn't get "cured" so looked like roast beef.
Oct 4th, 2022 1:02 pm
Oct 4th, 2022 1:20 pm
This is my experience corning/curing my own pastrami/MTL smoked meat.
Oct 4th, 2022 2:23 pm
If you are going to go longer i suggest letting it soak in water a bit longer after so that its not too salty.UrbanPoet wrote: ↑ This is my experience corning/curing my own pastrami/MTL smoked meat.
The longer you cure it, will make it taste more “deli meat” like.
When I did 5 days. It some what reminded me of a bbq brisket. Texture was different, but sorta close to a bbq brisket.
Theres one I did for 15 days. The end result was a more bouncy soft meat. I describe as “like deli meat”. Which it is. But I mean the characteristics of deli meat are higher.
But I think you should do the 10 days. This meat is suppose to taste like that. And the texture makes it great for loading up giant sandwiches!
Oct 5th, 2022 1:43 am
Yeahs it just taste like any grocery “montreal smoked meat”.
Oct 5th, 2022 7:05 am
Oct 5th, 2022 8:33 am
Tip: next one you do put a cast iron pan on the kettle and load with a garlic butter formula. One minute prior to finishing it off smear on the steak!Gutty96 wrote: ↑ Tried a big tomahawk on the MB560. Obviously the temp control for the cook to 112 was great. Took about an hour at 250.
Took less than 5 minutes to get from 250 to 700 ( let's see a pellet grill do that! ) but.... Searing is a challenge as Ya it's hot. But you are not over the coals, so you don't get the same crust.
Next time, I will put a small chimney of coal in the kettle, roaring hot and sear on that.
Oct 5th, 2022 8:40 am
Oct 5th, 2022 10:01 am
HOT => less than "half a mississippi" on the hand over heat count.
Oct 5th, 2022 10:48 am
Oct 5th, 2022 11:01 am
Free hair manscaping.
Oct 6th, 2022 6:26 am
Oct 6th, 2022 10:02 am
Perhaps try stock tracker and see if any of the local walmarts or home depot have any clearance deals specific to local stores.Gutty96 wrote: ↑ Anyone finding any charcoal deals around? I am down to scraps and want to stock up for the winter.
I typically go mostly briquettes over the cold months, I find lump isn't as consistent when cold. So a bag of that in the shed for odd use would be fine, but I would like get find 5-6 cheap bags of the briquettes if I can.
Got spoiled with the $4 clearance at Walmart last year! LOL.
Oct 6th, 2022 4:13 pm