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  • Re: Costco Boneless Beef Shortrib Whole

    I'd also like to see a picture.  The only ones I've seen at Costco are already cut into single rib "steaks". I'd prefer to get the whole slab - luckily Restaurant Depot sells the boneless chuck short ribs as a whole slab.
  • Re: Thermapen down for the count - maybe

    I bought a Thermopop for my spare
  • Re: Just threw out second prime packer...need help!

    The longer meat sits in a cryovac package, the more sulfur smell it takes on.  When a cryovac package is opened, the smell can bother some people.  It doesn't smell rancid, just like sulfur.  Give it a rinse and let it sit a few minutes. If the smell goes away, you are fine. If it keeps smelling bad, then toss it.
  • Re: Pizza transfer

    I use 2 peels. I put semolina (Corn meal burns too easily) on the peel and build the pizza and then it just slides off onto the pizza stone.  I remove the pizza with a metal peel which frees up the wooden peel to build the next pizza.

  • Re: 2nd try..

    I really don't know what happened the first time out. Bark, and meat tasted like it was left in a burning house. Made me real sick. Even after cutting off the bark. Still was real bad. Even had one of the guys at work who has been cooking on a egg for a long time said he wouldn't eat it.
    Sounds like you didn't wait until the smoke cleared. This can take anywhere from 15 minutes to an hour depending on the type and condition of your lump.  What brand are you using?  Do a search on Spatchcock Chicken. It is very easy and cooks very well.