Search results

Have any of your ever smoked venison? I may be getting a hold of a deer shoulder in the next few days and wanted to check before giving this a try. The only thing I do know it that it's a lean cut, so it's probably best not to go much higher than the recommended internal temperature (145 in this...

Before this Saturday, I've tried this twice and both were complete failures. The first time, I tried a friend's brine recipe and it was WAY too salty. The second time, it was overdone (my fault). This time, I was careful to monitor the internal temp. By the way, what is the desired internal...

A local store was running their shoulder blade roasts for .99 per pound. I expected them to look more like a butt or picnic portion. But these were sliced thinner than usual. Plus, they were sliced so that it would be merely impossible to cook fat side up. Almost like a really thick steak or...

Here is a cooking experiment that turned out great: 1. Use hamburger meat that is between 10 and 20 percent fat. With this method, 15% is my favorite. 2. Add egg to help hold meat together. Usually 1 egg will work for up to 3 pounds of meat. 3. Add crushed saltine crackers. I can't say exactly...

Have any of you every done skirt steak that you've been happy with? I love the way Uncle Julio's does theirs, but the employees are understandably sworn to secrecy. I've tried a couple of times and the flavor has been great, but it has been tough. I've read that marinating helps, but I would...

A couple of years ago, my wife bought me a smoker for Christmas. It was one of the best gifts I've ever received. Definitely one of the most used. This sounds really strange, but the violinist from my church actually talked me into getting one. I'll bet nobody else has the same story! My...