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thirdeye last won the day on May 20

thirdeye had the most liked content!

About thirdeye

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    Sr Family
  • Birthday 11/21/1956

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  • Location:
    Home on the range in Wyoming
  1. My Sam's carries chuck rolls, but they live in the walk-in cooler. Mostly restaurants buy them for grinding their own burger. My Sam's has a menu board listing the things not stocked in the meat case... but when in doubt ask. Another heads up, my Sam's recently started carrying USDA Prime beef. It's about .20 higher than their choice and worth every penny. Look at the marbling on this brisket point.
  2. You can do the same recipe with pork butts too.
  3. Chuck is a good cut for making pulled beefs, I would recommend a foiled finish to really braise it tender. Plus you will get some great foil juices which can be poured back into the pulled meat for additional moisture. The best value would be to buy a chuck roll, it's a 18 to 20 pound boneless roast, and you just slice it into manageable pieces. Another alternative is something like pepper beef, it's cooked with dry soup mix and a jar or two of Peppercinni, which has vinegar that helps with tenderness. The combination of flavors is pretty nice, I shred the meat and remove the stems from the peppers so it can all go on a bun or in a flour tortilla... and you have plenty of juices for dunking.
  4. The secret is in the mixture itself and the forming of the patties. Since the fish is already cooked the pan frying of the patties is pretty easy and quick. I always make 6 or 8 extra, and after forming I'll let them firm up in the freezer then vacuum seal them in packs of two. I thaw them in the fridge and then fry them, it's hard to tell them from fresh made and you can have dinner ready in less than 20 minutes. You might be able to go ahead and fry the extra ones, then vacuum seal but I've never tried that.
  5. Sorry I don't. I do know that some folks use a sweet pickle (a brine type cure that has sugar) and in addition to immersing the ham in the liquid, they also inject some especially around the bone.
  6. When I first joined this forum one of the first recipes I tried was called Walleye Cakes Cheffrey, and still use a version of it. Here is an OLD THREAD that has several recipes including the walleye cakes and my recipe for salmon cakes. Also has some photos that follow the prep and cooking.
  7. Thanks for the kind words. Here you go, this is my BUCKBOARD write-up (for butts, loins and chops), and the method I prefer for BELLY BACON.
  8. Good advice ^^^... for pulled pork, probe for tenderness and let that be your guide. And actually, there is nothing wrong with sliced pork butt, but even then the internal will be in the 180 to 190° range. I like the "bone wiggle" test too. To quote a guy on another BBQ site "BBQ isn't rocket surgery" Heheheheee. I'm that guy!
  9. I think the photo is deceiving, those slices are about normal length. I don't use the slicer guide until the very end, so that just gives me a little extra length. Yes, Buckboarded loins are a cross between Canadian bacon and city ham. If you buckboard a pork butt it's a little fattier, and if you Buckboard chops they resemble smoked chops from the butcher shop. Here is a slice of a still-warm Buckboard loin, and below is a boneless Buckboarded butt.
  10. Usually smell is the indicator of bad food. I don't think you would notice any off flavor because of the curing and smoking process... that would disguise it. Glad you didn't have any adverse effects and you did get to experience the method from start to finish. If you ever want to give dry cure belly bacon or Buckboard bacon a try I have some great recipes.
  11. You know, I seem to get a better product with the dry cure bacon at home, it it's way more convenient to prep, overhaul etc., but I bet 80% of all the store bought bacon is wet cured, and we've eating it for years.
  12. Hehehe. That's why TV dinners have dividers. Now peas and mashed potatoes are another thing.
  13. ...And the calibration of the thermometer can be traced to the National Bureau of Standards, right?
  14. The ones I hate are the "help my fire went out" posts on BBQ forums. This usually happens during a overnight cook with pork butts and all the poster can recall is they looked okay at 10pm, but at 8am the fire was dead.
  15. Yes, the danger zone for meats is 40° - 140°, that is the breeding zone for bacteria.. Below 40° it's safe to hold or store (within reason), and if it's kept above140° you are in good shape. 4 hours in the danger zone is the maximum recommended time, but like I said earlier... the pink salt gives you a little leeway. A good example is smoked venison sausage that takes 6 hours to smoke needs pink salt to retard bacteria growth. If you grill non-cured sausage in 45 minutes and it's fully cooked, it's safe to eat.The brine time is based on strength of brine and the thickness of the meat, just cutting it in half won't have an impact. It's all about osmosis. Learning to cure meats, make sausage, or pressure can meat and fish is actually pretty easy. I've done it for over 40 years. You need to use a proven procedure and follow food safety rules when handling and processing... but the results are completely worth it.