Thought I was taking out 3 slabs. Actually took out 6. Probably one of the tastiest mistakes I've made recently. Dry brined for 24 hours with my homemade rub, then smoked over a mix of hickory and pecan for 4 hours, finished over a handful of apple wood chips.
Took out too much meat
- Thread starter EricRN
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carlmorrell
Member
I'll help you dispose of the excess 
Dale Parrott
Member
I can smell that from here! What is your address again
Sometimes folks use the word "meat" to refer to the bulk of material on a pen blank after being turning down to size .....
..... but you're referring to the really GOOD stuff ..... and it SURE DOES LOOK GOOD !!!
(Someday "they" will learn how to transmit smell digitally ..... can't wait !!! ..... but that won't help today !!! )
..... but you're referring to the really GOOD stuff ..... and it SURE DOES LOOK GOOD !!!
(Someday "they" will learn how to transmit smell digitally ..... can't wait !!! ..... but that won't help today !!! )
Kenny Durrant
Member
Wow! I can smell it by just looking. I checked to see what part of the world your in and I didn't see it. I guess if your going to post things like this it's probably in your best interest. Thanks for sharing, I think, and enjoy!!
Haha. I live outside Washington DC. But I learned how to barbecue during a stint living in Nashville about 10 years ago.
mark james
IAP Collection, Curator
YUM!
leehljp
Member Liaison
I made some beef jerky this weekend from flank steak. I made if for me. None of my girls were coming for a visit so I made it with a strong hickory smoke flavor. LOML says it is a tad too smoky. But hey, I don't get to make if for just myself often, so SMOKE it! Tastes GREAT!