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Last Active
  • Re: A Tragedy

    canegger said:
    Gut the egg. Take out the fire box and ring ceramic cap and daisy wheel or find a broken one and give them that
    Technically, I think that would be insurance fraud.  Not a game to play lightly.  It can't hurt to ask the adjuster what will be done with it / if you can keep some of the smaller parts...but if your car was totaled, and insurance was going to replace it, you wouldn't be allowed to strip it before turning it over to them.
  • Re: Your Best Meat To Travel With

    Brisket or either type of ribs would have no problem being FTC'd and going for the ride. 

    Or you could do a rack of pork and just cook it the day before and reheat for dinner.  I did that recently, and it was fine.
  • Re: Any salvage recipe for a less than stellar brisket?

    Why not just chop up and reheat with some BBQ sauce and turn it into "pulled" beef sandwiches?
  • Re: Pork Crown Roast Ideas!

    Assuming this is basically the "rack of pork" sold by Costco, I'd figure on one bone per person unless you've got really scrawny racks.  So, to be safe, for 16, you'd probably need 3 of them.  I've cooked them slow and fast on the egg.  Either way, they turn out great.
  • Re: How to learn how to cook?

    One trick that can help big time with NY strip (which could otherwise be a little tough) is a Jaccard meat tenderizer.  It's a few dozen tiny blades that you jab into the meat before cooking.  It tenderizes and as a side effect, the holes created speed up watch out if you're used to certain cooking times for meats of a given thickness.

    I did giant NY strips tonight, which I was quite happy with.  One was 1.8lbs, the other 1.85lbs.  I sat them out on the counter at least an hour, jaccarded them, gave them a good sprinkling of my salt mix (mostly kosher salt, a little fresh ground black pepper and paprika), and cooked them indirect about 40min @300F flipping/and rotating them at 10, 20, 25, 30, 35, and finally removing them at 40min.  At the 25min mark and each flip time after that, I stuck one or both with a thermapen to check their internal temp.  At 40min/117F, they were ready for searing.

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