Thanks Greg! That's a great video. I don't care how many ribs we all make, there is always something to learn. I'm ready to try all three just like in the video. One and done!
You're very welcome. To be perfectly honest I think the best way to make a steak taste like it came out of a restaurant is to sous vide, dry off, season, and sear in a screaming hot cast iron pan with butter, a little oil, and eventually some aromatics. The fat turns golden and the sear is...
I just did dry aged 1-1/2 in ribeyes on the bullseye. I started it at 200F until it reached an internal temperature of 115 F. We like our steaks medium rare. I removed them and set the bullseye to 500F. They seared up beautifully. You'll get some fire on these because of the fat, so keep...
Welcome to your new addiction! You will have lots of fun, and this forum is a wealth of knowledge. You're never alone. There will always be many people anxious to help.
Just my thoughts... Sometimes it's just the piece of meat and not the chef. You do the best with what you got.
I don't see anything wrong with the way you prepared and cooked this meat. But what I have learned over the years is that I very rarely look at a thermometer unless I'm cooking chicken...
Like @WooPigFoodie suggested, cook them with the skin and then just simply remove the skin if you don't want to eat it. It serves as a barrier that will keep the chicken moist. You will get plenty of smoke flavor regardless.
A suggestion would be to pull the skin back, season the thigh with a...
I agree with @Roaniecowpony. I like it medium rare also. It's my go-to meat for a fast dinner. Louisiana hot sauce as a binder, hardcore carnivore black rub, 225F for about 1 hour or until temp reaches 118F, and then a fast sear to give it be a nice crust. So yummy!
@TheRicker It looks beautiful!
One thing that is different in your prep and mine is that I score the flesh and poke holes in the skin. Not sure if you did that.
"Flip belly skin side up. Using a pairing knife, poke dozens of 1/8" deep holes through skin all over belly. Don't be gentle. Keep...
I really like John Henry spices.
Pig Powder is also great. Lee Ann Whippen's competition rub. https://www.pigpowder.com
But my favorite for beef is Hardcore Carnivore Black. I like beef to taste like beef, and this just really enhances that beef flavor...
This is the recipe I use:
1 whole boneless, rind-on pork belly, about 12 to 15 pounds
2 tablespoons whole black peppercorns
3 tablespoons whole fennel seed
1 tablespoon crushed red pepper
3 tablespoons finely chopped rosemary, sage, or thyme leaves
12 cloves garlic, grated on a microplane grater...
I make Porchetta but not on the smoker. In the oven slow and then I blast it with high heat to crisp up the skin. The fat renders out and you will have only meat in the end if cooked properly. After I roll it and tie it, I cover it with a mixture of salt and baking powder. I have a mixture...