I like a slight crust over the flesh, but want a soft smoked meat underneath. A dried out fish has little flavor and is not fit for making dip. The smoke imparted it all up to how much wood I use. Smoked fish should not be like jerky.smokemullet 2005/12/4下午12:45 ️ 0...
So I have been experimenting with beef jerky and I have watched YouTube videos and looked up recipes and for some reason I can't get that really good tender jerky. I have bought eye of round, top round, sirloin top and most recently chuck roast. So the question is when I eat it the...
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Oxtail meat surrounds the tail bones, resulting in a rich blend of bone marrow, gelatin, and beefy flavor when cooked. Similar to brisket or chuck, oxtail shines brightest when cooked slowly. This gives time for the fats to render and the collagen to cook out of the bone and into the di...
Texas is known for barbecue, so of course Buc-ee’s has to offer their own variety and it certainly holds its own in a myriad of BBQ joints. You’ll find these sandwiches made fresh in the middle of the store at their hot counter. Watch as the brisket is chopped down and piled high...
I’ve smoked hundreds of beef briskets at 235°F from 10 to 12 hours before wrapping. This results in incredible bark with better than any beef jerky taste. Hardwood smoke has creosote in it which produces flavor. There is good creosote from small molecule, light blue smoke, and bad creos...
There has been a recent boom in the popularity of lard ever since the FDA cracked down on trans fats [*]. However, after getting familiar with the whereabouts of this fat, the question is still intact: is it good for cooking purposes or beneficial to one’s diet?
We all have that one favorite bar we go to. Either family, co-workers, or friends are coming over for the evening, there's that one place we all love and out-of-towners always ask, "Can we go back to that place?" A bar can be many things, a place to wind down after a long...
The main muscle in a rib-eye steak is thelongissimus dorsi, a long, tender muscle that runs from the cow's hip bone to the shoulder blade. It's tender because it doesn't get much exercise. It's also a muscle where a good amount of intramuscular fat tends to deposit; this fat, kno...
Small pieces of meat from the brisket, rib and neck areas are used to create burger or stew meat. The hide is also sold, tanned and used for leather. A popular option when using a deer meat processing plant is to have the entire or partial animal turned into venison jerky, summer ...