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Re: Rub recommendations - your favorites.
I've not been in Boise, but I can make 2 suggestions. Check out local dedicated butcher's. There is a chance they will be offering their own rubs, and/or others that they use if they do ca…1 · -
Re: Beef Ribs, What Am I Lookin' At Here?
They safety issue is minimal. As above, you have at least 4 hours after they drop below 140F. The toothsomeness might be a slight issue. As the meat cools, the gelled collagen starts to set. The fat …1 · -
Re: How much rub to use?
Check out the recommends from Dizzy Pig Ask yer wife why she thinks there was too much rub. More spice than she liked, or just the meat flavor was blocked? From reading many posts, it seems gals have…1 · -
Re: Cast Iron Skillet
Lodge pre-seasoned pretty much dominates the market. They are good. You might also consider a Le Creuset enamelled skillet. They have a small advantage of being slightly smoother, and you don't …1 · -
Re: Montréal Smoked Meat / Pastrami Style Deboned Short Ribs
I await the result eagerly. The seasoning blend looks like a winner (BTW, regarding your tag line, " Without doubt princes become great when they overcome the difficulties and obstacles by which…1 ·
