Jump to content


we are 'the leading edge' I Share on HSO
  • Content Count

  • Joined

  • Last visited

About McGurk

  • Rank
    Sr HSO Family
  • Birthday 04/28/1976

Profile Information

  • Location:
    Bloomington via Ottertail County
  • Interests:
  • Gender:

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Hmm... seems to have worked for me.
  3. 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:
  4. 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.
  5. B-town... next weekend is dock mania up nort'!
  6. 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!
  7. 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.”
  8. I use a Weber, but it's a bit older. Just like this one:
  9. This is all I learned from my Dad and grilling: I've had to teach myself a lot...
  10. 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!
  11. 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 t
  12. 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
  13. How many Saudi princes did that doctor have to cut open to pay for that shack?
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy. We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.