chasm907 This is where volume is more confusing than weight. I would go with weight! The volume of a “fluffy” product, such as carrot fiber, could be 1/2 Cup (0.5 Cup) but weigh 4 ounces because the product in/of itself is very light and voluminous. Therefore, using scales rather than cups makes more sense, as professional butchers/bakers/candlestick makers (sorry about that metaphor) will use scales when measuring out ingredients.

Those look like they tasted WONDERFUL!!! Good job. After you wrap your meat, you can run the temp of your cooker up to 300 F to expedite the cook. But what you did was just great. That is what I love about Bar-B-Que; if what you do works, its great. The smoke ring is just phenomenal, and they just look moist and tender as all get out. I could just eat my monitor! LOL.

My car won’t tip over!! LOL

Isn’t this amazing? You ask for A recommendation and they start crawling out of the woodwork. LOL

I prefer the Texas crust methode. If you bought cryovac ribs, take them out tonight and dry them off with a paper towel. Do NOT rinse or wash them off in the sink, all you are doing is spreading bacteria all over your kitchen. Season liberally with kosher salt, set the ribs on a rack and place them in the refrigerator overnight. In the morning, while you are getting your cooker going for indirect cooking, season your ribs with black pepper. Set your cooker for 225 F and smoke for about four hours. When you have the color you are looking for, take the ribs off your cooker and wrap in either aluminum foil or butchers paper. Place them back on the cooker, and increase your heat to 300 F with no smoke. After 2-3 hours insert the probe on your instant read thermometer to feel how easy it is to push through the meat. If it feels like you are pushing through creamy peanut butter, they are done. Your temperature might be between 205-210 F, but you are looking for tenderness. If they are tender, take them off the smoker, and place them, still in their wrapper, in a towel that you then put into a cooler (no ice please) (faux chambreaux) for 1-2 hours, if possible, but at least for 30 minutes. Take out and enjoy.

Jonathon A couple of suggestions for smoking cheese. 1) I agree with using an alternative methode of generating the smoke. I personally use the Amazing Smoking Tube with great results. I have a Yoder Smokers YS640 with a second shelf, this allows me to put the smoke generator on the lower level and have the cheese above it. Less heat allows us to smoke even soft cheeses like Brei. 2) I would try to do my smoking at the coolest time of the day. You only need 1-2 hours to get a good smoke flavor. Have fun.

@calldoctor I would cook, cool, then slice off the bone and pack the beautiful whole breasts and dark meat, whole Turkey legs in the juices in your pan you rested the turkey in originally (you didn’t throw that away did you?). When you reheat, that juice will keep everything moist.

I’m sorry for giving out wrong information. I should have checked my chart from Amazingribs.com You guys are awesome for fact checking. I was running off of memory rather than facts. Keep up the good work.

Joe Hell Jonathon Rats to you two!! Now I"M going to have to try some of these seasonings on my mixed nuts!!! Thanks for the recipe Joe Hell .

Joe Hell Sorry that I had to find you in this thread, but it was the fastest way to find you. I too am on a Low Carb/Ketogenic diet, and one of the people that I follow on Youtube is “Two Fit Docs” and Dr Becky Gilaspie. Today she posted this video that I found very interesting:

https://www.youtube.com/watch?v=6RQp1v4cmqk&feature=youtu.be

What is interesting is the use of potato starch as a means of help keeping a healthy gut. It also triggered a memory of reading about binders on the Walton site and the product “Super-Bind” that uses both carrot fiber and Potato Starch for water retention. I had shied away form that product because of the nasty ‘potato starch’ idea, but now am going to take a second look.

Thought you might be interested.

KansasDad

Oh My Goodness that looks soooo good!! Your description is mouthwatering, to say the least. I came across some dried roasted garlic from a supplier that works great as either a flavoring addition to meats, or ground, as an addition to a rub.

Its been almost a year since I’ve had squash, as it’s not on the Keto diet list. But I’m willing to work my macros around to try this for a dinner. Thanks for the idea.

Congratulations to the hunter!! Looks like a perfect shot, and she knows where her meat comes from. LOL

Jonathon @LaBarca-cf What I take Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

let us know if any of this is helpful.

 Let’s try this again: 

Departing Contestant I agree with you, the term “Pink Slime” was coined by “Journalists” who had an agenda. I am sure that they heard employees using the term (non of us ever used derogatory terms at our professions) and exploded it. Butchers used those cuts for decades/?centuries? for ground meat to lower the lean meat/fat ratio. So to decry processing plants for using these cuts to increase profits I think is unfair in the least.

On another topic, I think Jonathon should do a class on TG as I would be interested in it too.

And Turkeys:Sorry, it didn’t like my turkey picture. But, it did my cheese picture.