Started out with a 4 day soak on a bottom round for the slicer tomorrow
Then a 3 day soak on some wings
Thanks for lookin'
Then a 3 day soak on some wings
Thanks for lookin'
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It's Sunday
- Thread starter Stingerhook
- Start date
Looking good, Marty!
Very good, next time I'll add a little heat Mike.
Wow, you really plan these cooks ahead of time! Note taken!
Well done Marty!
Well done Marty!
ssv3
somebody shut me the fark up.
You never disappoint Marty!
Al Czervik
Pawn in game of life
Excellent work, Marty! I can only imagine what it must be like to be one of your neighbors smelling the Sunday Q every week.
I love seeing your Sunday cooks, Marty,
Looks awesome!
Looks awesome!
Sliced up the beef.
Yup, cheap, lean cuts, properly cooked, sliced thin. Best sandwich meat ever. I like the way you roll Marty!
My wife would want to cook the heck out of that until it's pullable. I can do that once every so often but I find I tire of it really quick. The taste is different. What you did is what I would do, and whistle all the way to the bank.
My wife would want to cook the heck out of that until it's pullable. I can do that once every so often but I find I tire of it really quick. The taste is different. What you did is what I would do, and whistle all the way to the bank.
Inthewoods
somebody shut me the fark up.
No sausage?
-D
-D
~what temp do you take that to?
133 Mike
convenient meat slicer or exceptional knife skills? either way, it all looks really good. I'm curious about the long marinade times. You must like it better than brines, what have your experiences been?
My $15.00 "Offer Up" slicer.
As far as brines go I use them for whole birds and large pieces of poultry. I find them hard to control on wing & thighs, etc...... In my experience the meat gets a mushy texture.
The marinades for what I'll call hunks of beef and pork (never butts}, the longer I let it go the more enhanched flavor which in my opinion doesn't affect the meat. Short marinades on muscle cuts doesn't get a chance to penetrate.
As far as brines go I use them for whole birds and large pieces of poultry. I find them hard to control on wing & thighs, etc...... In my experience the meat gets a mushy texture.
The marinades for what I'll call hunks of beef and pork (never butts}, the longer I let it go the more enhanched flavor which in my opinion doesn't affect the meat. Short marinades on muscle cuts doesn't get a chance to penetrate.
You never disappoint with your Sunday cooks Marty. That beef looks perfect. I cant thinking about doing that
cholloway
Babbling Farker
Perfect... I'll bring the au jus, provolone cheese and crusty bread!
