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Mama Roneck

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Mama Roneck
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  • Re: For Cen-Tex. A 38.3 pound monster in the making.

    KiterTodd said:
    Nice!  Love that shot on the egg.  That puts it into perspective.

    So, just S&P on that beast?  I'm sure it'll be awesome. I've always wanted to do just a S&P rub one time.

    Do you do anything with all the fat you cut off?  I chuck it, but thought you may have a more creative use for it.

    I cut the trimmings into 3/4 or 1 inch cubes and render in a slow cooker for 10 hours.  Then ladle the amber liquid tallow into jars, where it wil harden at room temp.  Great for biscuits and pie crusts.

    That brisket looks like it came from outer space!  The size alone would be remarkable, but the marbling looks exceptional too.  Will be posting the launch of my measly 17# brisket on the MD weekend brisket thread soon, but I think we already have a winner!
  • Re: USA Road Trip ... What Shouldn't We Miss?

    seconded on all of the museums that are part of the Buffalo Bill center in Cody WY!   budget plenty of time for them!
  • Re: Arrrggg! Plate setter broke.

    JB Weld will hold up to 350-400 degrees, or just replace it with an Adjustable Rig and stone and never worry about a plate setter breaking again. 
  • Re: How old is your egg?

    7 years.  Every time I think I know a lot, I log in here to be reminded how much I still have to learn. 
  • Re: Pizza Stone

    I've an Old Stone 16" pizza stone for the past 7 years.  Use it in oven and egg.  I think you're probably good with any thick stone made from quality material.
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