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Posts by MaryB

Chuck roll is very forgiving and when done low and slow it shreds just like a pork butt. I take it to 198 internal. Lower left was a chuck roll I cut into fourths so each roast was about 8 pounds... cooked for 18 hours.  
Normally beans and other veg are forbidden for chili contests...
The rib end of a chuck roll has 2-3 steaks that can be cut that sort of resemble a rib-eye, similar flavor, but not as tender... Anytime I get a chuck roll for smoking I take a few steaks off that end because they are okay eating.
Miracle Whip! It is a Minnesota thing!
All the main uses have been covered, one I make is a grilled swiss on rye with reheated turkey(toss some butter on the griddle and heat the turkey in it) with a slice of tomato and some thousand island dressing. Kind of a turkey reuben...
This fall, it is a soft neck variety.  Hard neck you plant in fall...
To much beer in chili isn't good either... for 2 pounds of meat I pour in a 12 ounce bottle of good ale(not an IPA the hops are to bitter) or a lager(which I rarely have since I don't brew them). I add enough liquid to cover the meat after it is browned well. Usually water then I add beef Better than Bullion to taste.   Brown your initial chili powder addition when the meat is done and you will add an amazing depth of flavor to the chili!
350f-375f as mentioned for the oil temp in the pan. That will likely require you to start on high, let it hit 375, add the fish and when the oil recovers to 350-360 turn the heat down to maintain that temp. Every stove is different so we can't give you an actual burner setting.
Sounds like the margarine formed a cap over the hot liquid. When she broke that fat cup it released the liquid underneath to boil out.
This variety is supposed to do well over summer.
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