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Pastrami Ribs - Part Two
In the brine... Rubbed Finished... Thanks for for being patient...4 · -
Re: Pork Loin Jerky
Thanks! I always over cook jerky, when it cools it seems to dry out more and becomes brittles. Definitely an art...1 · -
Pastrami Short Ribs - Part 1
A few weeks back I went to Restaurant Depot here in Pittsburgh. The selection was good and so I grabbed a few packages of Beef ribs. Today is the day I decided to make Pastrami ribs. Started off wash…2 · -
Hanger Steak w/ Chimichurri
Gasser got away from me a little, but it developed a thick crust. Cooked until the IT 140F, seared for 6 minutes a side. Taste was good, not great due to char, but the SOB is a pain to cut. (Overcook…3 · -
Re: Restaurant Depot - Any suggestions?
@DoubleEgger I don't disagree with your choices, but I don't have a Costco membership (nor do I want one) and Sam's Club doesn't have the selection worthy to make a trip. SRF Blac…1 ·
