Recent content by BethV

  1. BethV

    Ribs: Everything you need to know

    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!
  2. BethV

    Bullseye Ribeyes

    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...
  3. BethV

    Bullseye Ribeyes

    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...
  4. BethV

    Rookie Smoker!

    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.
  5. BethV

    My Pork Butt was dry and seemed undercooked

    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...
  6. BethV

    Skinless Chicken Thigh Issues

    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...
  7. BethV

    Tri tip, low and slow

    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!
  8. BethV

    Reheating Leftovers - Harry Soo

    That was an interesting video. @BNeal thanks for sharing. I've taken a couple of classes from Harry. He definitely knows his stuff!
  9. BethV

    Eye of Round Slow Smoked Recipes/Recommendations?

    Makes excellent beef jerky
  10. BethV

    Porchetta

    @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...
  11. BethV

    Favorite place to buy spices

    @Greg Jones thank you! I hope you like it.
  12. BethV

    Favorite place to buy spices

    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...
  13. BethV

    Porchetta

    You can absolutely toss taters in there along with other root veggies.
  14. BethV

    Porchetta

    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...
  15. BethV

    Porchetta

    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...
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