Home Made Sausage, Cured, and Smoked Meats

[edinatlanta]

What happened with Grilling Fool? I recall digging his posts.

Yeah I mean the crostini was stupid but whatever. Not everything has to be gourmet and serious all the time.

 

[edinatlanta]

Grilled Crostinis

We've done crostinis for the site a few times, and usually link back to the first time I did them for the site back in December of 2008 (less than a month after I started the site - grillinfool.com back then), for people to get the full instructions and only add new versions of the classic in...

www.styleforum.net

 

[venividivicibj]

How do I get the flavor of previous cut meats/onions/etc off my cutting board? Had a brisket and some ribs on my cutting board for a time, and now I can occasionally taste it.

 

[beargonefishing]

How do I get the flavor of previous cut meats/onions/etc off my cutting board? Had a brisket and some ribs on my cutting board for a time, and now I can occasionally taste it.

Vinegar is a good deodorizer. I have never used it on a cutting board, but I would start with distilled vinegar.

 

[Gibonius]

How do I get the flavor of previous cut meats/onions/etc off my cutting board? Had a brisket and some ribs on my cutting board for a time, and now I can occasionally taste it.

Plastic cutting board? I'd be concerned if that was happening on a wood board.

 

[Lizard23]

Vinegar is a good deodorizer. I have never used it on a cutting board, but I would start with distilled vinegar.

i assume its wood - sprinkle the board generously with salt and rub it with a cut lemon. Let it dry and wash. Then air dry. Then mineral oil.

vinegar probably would do the same but i use a lemon.

 

[venividivicibj]

Plastic cutting board? I'd be concerned if that was happening on a wood board.

It's wood- the ribs and brisket were sitting on the board (used as kind of a serving board), so the juices soaked in?

 

[edmorel]

It's wood- the ribs and brisket were sitting on the board (used as kind of a serving board), so the juices soaked in?

just scrub it with a powered bleach like AJAX, stains and smells/tastes will disappear.

 

[beargonefishing]

14lb Wagyu brisket just went onto the smoker for overnight cook, and picture of the ribeye roast I'll smoke and convection cook on Saturday.

 

[beargonefishing]

420 in the morning, 7.5 hours into the cook, wrapped and now trying to get it cooked fully by 1 or 2. Slow cooked at 225 overnight and just cranked it to 260. The jalapeño/sage/garlic rub I added to one side smells incredible.

 

[beargonefishing]

2 days from December 25, and we are celebrating Jesus ratifying the constitution the way he intended.

 

[Gibonius]

Anybody see this ludicrously fancy temperature probe? Wireless, depth profiling, and cook time prediction. It's $199 so not cheap.

Combustion Inc.

Get it just-right, every time, with the world’s only Predictive Thermometer from Combustion Inc.

combustion.inc

 

[Texasmade]

Anybody see this ludicrously fancy temperature probe? Wireless, depth profiling, and cook time prediction. It's $199 so not cheap.

Combustion Inc.

Get it just-right, every time, with the world’s only Predictive Thermometer from Combustion Inc.

combustion.inc

This is SF. Might as well go bespoke if you're spending that much.

 

[Piobaire]

That's definitely a green breast wallet.

 

[Omega Male]

A selection of meat thermometers and some custom socks with my dog’s face on them. Pretty solid Dad Christmas.