1/4 cup Killer Hogs TX Brisket Rub 2 sticks butter 1/2 cup chicken broth Cook Mode Prevent your screen from going dark Instructions Place the turkey breasts into a large container. Combine 1/2 bottle of bird brine with 1 gallon of water and pour the mixture over the turkey breasts. ...
“Fall Off The Bone” Ribs There is a point where ribs are JUST RIGHT tenderness… and everyone has a different Read more Butcher Paper Ribs Butcher Paper Ribs St Louis Spare Ribs smoked over hickory wood and wrapped with butcher paper in order to get ...
fatty nose end removed). Be sure to choose one with a visible layer of fat on one side. A fat layer will make a moist brisket; no fat and it’s too dry. In Nashville, whole briskets (about 15 pounds) are available at Wal-Mart. A couple supermarket ...
(This may be a local delicacy!) I just googled beef-pork roast and found this, where they cook two roasts in one pot. Perhaps one of my readers can jump in and help out! (OR I think you may have to give the butcher a call!)...
Ask your butcher for marrow bones and some chunks of meaty beef – chuck roast or short ribs work well. Rinse the bones under cold water to remove any impurities. Then, in a large stockpot, brown the bones and beef over medium-high heat. This adds a lovely depth...
funny posts in the community, but mine got me in trouble this week (41:56). If you’ve got a turkey breast AND a whole turkey, here’s how you can smoke them up at the SAME TIME (43:48). It’s time to get your order in for those turkey breasts from The Butcher Shoppe (47:...
Spatchcocking is a way to butcher poultry that flattens it and allows it to cook more evenly and quickly. As we’ve outlined below in the how-to, cutting the backbone out and opening up the bird like a book is the technique we suggest. ...
To cure bacon you’ll need: Pork belly –I’ve always purchased these at Costco because I know that I want a large pork belly that’s 8-10 pounds in size. Talk to the butcher at your local grocery store, and they may be able to cut one in this size for you. You can also ...
Did you find this post helpful? If so, would you like to see more like it? (We have one oncutting down a brisketalready.) Or do you regularly buy primal cuts and have a different way of butchering them? Either way, we’d love to know. Leave a message in the comments or on Face...
Brisket~ Often left as one big roast, the brisket can be intensely flavorful if cooked properly (sometimes for 12+ hours). I’ll always pick brisket, but I love to cook. If you’re more into quick weeknight meals, have this cut ground into hamburger instead. ...