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billyray

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  • Re: Grillgrates - for the flat side

    billyraybillyray
    I have multiple sets for my different cookers and that's the only way I use them, basically to get an overall sear, instead of just grill marks.
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  • Re: Pastrami Help

    billyraybillyray
    BookmarkBest pastrami yet!! billyray Posts: 1,227March 2013 in EggHead ForumHere's a post from 2013 and I'm still doing them the same way. Took a corned piece of brisket and made pastrami y…
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  • Re: Berkshire Pork

    billyraybillyray
    1-1/2 racks of St. Louis style ribs from Berkshire Heritage Pig. These are black pigs with sweeter and darker meat. Originally bred in Berkshire, England. In Japan they are known as Kurobuta, they ar…
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  • Re: Which prime rib to buy?

    billyraybillyray
    I don't buy bone-in anymore, can't see paying the per lb. price for the bones. Our Costco has beef back ribs for $3.99/lb., so I buy these for my back rib fix. What I do with the boneless i…
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  • Re: Skirt steak

    billyraybillyray
    I use Village Idiot's marinade recipe for his Flanken Ribs on outside skirt steaks and it's great. Ingredients 5 pounds Skirt steak 1 cup brown sugar, packed 1 cup soy sauce 1/2 cup water 1…
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