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About McGurk

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    Sr HSO Family
  • Birthday 04/28/1976

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    Bloomington via Ottertail County
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  1. McGurk

    Off topic thread

    Hmm... seems to have worked for me.
  2. McGurk

    Off topic thread

  3. McGurk

    Game of Thrones

  4. McGurk

    Game of Thrones

    I think they are working together to progress as the books intend. But who knows? Here's a recap to help position everyone where they left off:
  5. McGurk

    New barbecue sauces

    If you get out to siren WI, look for a jar of big butz bbq sauce. Their cranberry sauce is awesome, and they have some similar flavors with crazy heat, too.
  6. McGurk

    Meat for the weekend

    B-town... next weekend is dock mania up nort'!
  7. McGurk

    Meat for the weekend

    I've got a turkey thawing out, and plan to start prepping it tonight for a Saturday smoke. Rinse it, cut out the backbone, throw a handful of salt on it inside and out and bag it for a day. Tomorrow: rinse it off, give it a fresh herb and butter massage, and let it sit in the fridge uncovered another day. Usually only takes 3 hours in the smoker laying out flat at around 325 degrees with some pecan. Another hour of rest, and it's time to eat!
  8. McGurk

    Off topic thread

    Stephen Hawking during a discussion on Black Holes: “What makes human beings unique? Some say it’s language or tools. Others say it’s logical reasoning. They obviously haven’t met many humans.”
  9. McGurk

    Some fun grill history

    I use a Weber, but it's a bit older. Just like this one:
  10. McGurk

    Some fun grill history

    This is all I learned from my Dad and grilling: I've had to teach myself a lot...
  11. McGurk

    Secret Food Tips

    Re-reading it, it does look like it could be one long recipe! Oops! I guess I should have used bullet points.. That would make for some serious protein: Turkey, Steak, Ribs, and Eggs all at the same time! Spatchcock indeed!
  12. McGurk

    Secret Food Tips

    Not a secret to those in the know but most people are still perplexed by both the procedure and the name: Spatchcock. Let your poultry dry out uncovered with some salt on the skin in the fridge for a day. Wipe off and use as desired for crispier skin and more flavorful meat. Get the brownest, ugliest and oldest top shelf steaks at the supermarket, and see if you can get a manager's discount on them. Red steaks sell better but brown ones are already aged a bit and will be more tender. Season your steaks as desired and let them sit uncovered in the fridge for a day or 2. Flip them twice a day for more tender steak. Rinse off cheap Hormel "always tender" ribs a few times in clean water before prepping them, and use a low salt rub or they tend to get "hammy." Steaming eggs is faster and easier than boiling. Use a steam basket in a large saucepan and add enough water to get to the bottom of the basket. Get the water boiling in the empty pan, add the eggs and cover on heat for 12 minutes. Cool and use as desired.
  13. McGurk

    Help Me Stop Hacking Up My Ribs

    I always flip my smoked ribs meat side down to cut, and I want "bite off the bone" and not "fall off the bone". They get too mushy when they get to "fall off the bone" doneness IMHO, and that also make cutting a rack up tougher as they just fall apart. I use a Victorinox Santoku knife for most of my meat work, pre and post cook. Probably not the proper knife for this work in a butcher's/chef's eyes, but it is a great knife with a lot of the benefits from both a chef's knife and a slicer. http://www.amazon.com/Victorinox-Granton-Santoku-41529-6-78523-17/dp/B008M5U1WM/ref=pd_sbs_79_5?ie=UTF8&dpID=21rxz0pzIcL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=06NJFPFG4T7KB74S5QF6
  14. McGurk

    Off topic thread

    How many Saudi princes did that doctor have to cut open to pay for that shack?