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Re: Butchering a Hog. The Kill and Slaughter. Warning: Disturbing and Graphic Images.
Dude I've been on commercial kill floors for both beef and hog. Not a lot of love goes on there and the lives that they do live ain't great either.1 · -
Re: Some steak help
I wouldn't sous vide a rib steak. Marbling won't render as well. Tough and lean cuts work way better in a bath. You can hot tub to get the IT up to 100* or so but honestly, dry age cooks re…1 · -
Re: Newbie... Questions
Let the smoke clear. The only add on you need until you get familiar with it is some way to raise the grid(some bricks or cans will do). Don't try and "chase" temps, a few degrees eith…1 · -
Re: MERRY CHRISTMAS! Peace on Earth and Goodwill to All Men
You are so old.1 · -
Re: The MFN Prime Rib Roast!!!
Just be careful with all that liquid in there. Your temp will hold at around 250 but if it evapourates you could have a spike in temp you didn't plan on.2 ·
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