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MAK 2 Star
Napoleon 500 Pro gasser grill
Pit Boss Ultimate 2-burner griddle
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probe
Fireboard v2
Fireboard Spark
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
TempSpike Wireless Probe
Grill Rescue brush
Grillmaster electric steam brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Uncle Bob As always that statement is subjective. Did I like them above and beyond regular beef ribs? Not really. It was a fun experiment, in fact I want to corn some other proteins as well but for just plain regular cooking, smoked beef ribs are my choice.
Unless I missed it, in the video after the brine they didn't say anything about de-salinating? Those look super good and I might try them if I can get some worth while beef ribs. But they are expensive and hard to get here, I'd hate for them to be too salty after the brine?
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