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Re: Holding pastrami after curing
It’ll be fine, but if you’re going to let it sit in the fridge for a few more days, why not leave the cure on it? All cures, be they dry or wet, are meant to equalize the salt/liquid content of the m…1 · -
Re: OT, but on point- beautiful prime ribeye
I’ve been on a diet for 3 weeks. I physically salivated at that finished pic.2 · -
Re: Need to make a call a brisket
No sliced or plated pics. Too busy enjoying the liquid refreshments and getting everyone fed. Bark was non-existent. The meat was exactly what I would expect of a prime packer. Total cook time was ri…5 · -
Re: Duck
One of the best eating ducks out there! If the breasts are skin-on, I’d pan fry them in duck fat if you have some. Bacon fat if you don’t. Med high heat, skin side down till brown and crispy. No more…1 · -
Re: Fess Up- worst Christmas gift you have ever given...(STD’s don’t count)
@JohnInCarolina if there was any silver lining to whole incident, it was that I wasn’t anywhere near as bad as the kid in those movies. This had gone on for a little bit. The young lady was giving me…3 ·
