Dial face thermometers stick through the shroud at the cooking level. Magnets are placed over probe holes when temps are not being checked. I can place my hand on top of the cooker and discern approximately how hot it’s running. There’s a high rack to hang 3 rods of links from. Boneless hams in fibrous ham casings. Fully-cooked… Read More »
Beef rib roasts are expensive; about $2 more per pound during the Holidays than adjoining strip-loin roasts. The demand, and accompanying high cost, of Choice or higher rib roasts is largely due to its ease of successful preparation. Comparative tenderness in retail rib roasts is due to the cut’s origin in a non-locomotion carcass region; from young cattle. A high Quality grade rib… Read More »
The best part about having a not for profit blog site is the ability to write the whole truth, as I see it. Further, the capability of quickly receiving worldwide review and feedback has the potential of helping me further my meat education. Fowl meat (chicken and turkey) is not my strong suit, but once a year I’m in… Read More »
Soups, chili and gumbo containing relatively lean meat are healthy foods which most people enjoy eating. And, due to the high free (unbound) water content sit-down restaurants make plenty of money selling such entrees. Cooking soups (includes chili and gumbo) at home often entails too much effort to fit in well with the fast pace of modern life. Combining on-hand ingredients, as desired… Read More »
When reading anything other than primary historical documents we get the author’s interpretation of what happened in the distant past. I think something similar can occur when meat articles are penned mainly from looking up research literature and going on short meat plant visits. I was blessed with Vocational High school meat training, being a college Meat Science major, having a good variety of… Read More »