Souper Cubes | Smoking Meat Forums - The Best Smoking Meat …
Nov 30, 2020 · I have mentioned here many times that when I make stock that I measure out the stock into a ice cube tray and then pack the cubes and into the freezer. Then I would count out the cubes per what ever I needed. A while back I got these "Souper Cube" silicone molds. Purchased on Amazon. They come with lids and each one makes (4) up to 1 cup cubes.
Question About Weber Paraffin Starter Cubes - Smoking Meat …
Aug 28, 2017 · I have some cubes that I haven't used, but did burn one today to see how they behave. Seems to light easily, burn hot, and is unaffected by a breeze. However, I noted an odor of some type of petroleum ingredient before igniting it and it burned with black, sooty smoke. I'd be using the cubes to light charcoal in a chimney.
Souper Rice | Smoking Meat Forums - The Best Smoking Meat …
Dec 2, 2015 · Here is a quick little side dish (about 25 minutes total) that is both tasty & filling. I've made it quite a few times. 10 oz cream of chicken soup 1 1/2 cups chicken broth 1 1/2 cups uncooked, instant rice 1/4 cup grated Parmesan cheese dash of pepper Heat the soup & broth in a 2 qt saucepan...
Problem grinding beef today - Smoking Meat Forums
Oct 7, 2024. #4. Yeah, beef fat is challenging. One thing that helps us is alternating fat and lean meat. A good cold piece of lean meat will help clear and groves and keep the fat feeding through the auger. Trying to feed all the fat, then the leaner meat is most challenging. crazymoon, cptnding, Hijack73 and 1 other person.
Summer Sausage with or without high temp cheese?
Dec 1, 2019 · 200-300g Emmental Cheese, diced and frozen (about 4 mm cubes) 2.8g Curing salt #1; 200ml iced water; Instructions. Place the diced pork, beef and bacon in the freezer about an hour ahead of time; Dice cheese into 1/4 cubes; Place the pork fat in the freezer about 3 hours ahead of time; Soak casing now if needed (depends if you use collagen or ...
Brisket burnt ends with no sauce - Smoking Meat Forums
May 9, 2023 · Recommend reserving 3 Tbsp of the dry rub you use for the brisket. 2 Tbsp for a spritz during the cook, and 1 Tbsp mix with a 1 Tbsp of brown sugar. Cube your burnt ends when done with your cook and either sprinkle/toss burnt ends with the dry rub and brown sugar OR mix the rub and brown sugar with several Tbsps of butter and then toss with ...
Splitting a Boston Butt - Smoking Meat Forums
Oct 27, 2010 · Then about 3hrs before we are to eat (I usually smoke and pull the day/night before and let cool in fridge) I put the pan back in the smoker at about 200-225 and add more rub and ACVinegar and mix it all up every 1/2hr to 45 min. Mix and taste till I like it. This adds more rub and smoke flavor on all the meat.
Back To Baking. | Smoking Meat Forums - The Best Smoking Meat …
Oct 10, 2024 · No spring in the oven . Been feeding and holding on the counter last couple days . Takes a day and a half to double , if it does anything . using 50/50 whole wheat and AP . KA flour . Using the bottled water you showed . Getting ready to transfer to clean jars and feed here in a bit . I have some rye flour .
The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME!
Apr 19, 2024 · 3.) Beef bullion cubes OR beef broth in a can (get the MSG free cans at Wal-Mart). Sometimes guests have digestive issues related to msg. 4.) A heavy duty stainless steel meat injector from Amazon 5.) Hickory wood chunks (charcoal/wood smoker) (Home Depot or Wal-Mart) or hickory pellets for a pellet smoker. 6.) Kingsford charcoal (Hardware ...
Freezing and Thawing Meat for Grinding
Aug 24, 2024 · Dave in AZ said: I absolutely recommend that your meat is still partially frozen, maybe 29-30f, before grinding! Soft enough to press and deforem with fingers, but not floppy thawed, still firm enough that grinder knives will bite and cut clean, not pull/tear/rip/deform like happens with meat >40f.