OT: What is That Delightful Smell?

[Agoodnap]

Anybody got a recommendation for bread knives? Specifically for home made sour dough. Looking to spend $100-150.

9-3/4" Slicer | Bread Knives by Cutco

Say goodbye to squashed bread. Cutco’s version of the bread knife glides effortlessly through freshly baked breads and makes easy work of slicing and shredding.

www.cutco.com

 

[doubleboots]

I use a Wusthof 9 inch. Had it for years.

 

[Idahopennstatefan]

Anybody got a recommendation for bread knives? Specifically for home made sour dough. Looking to spend $100-150.

New West knifeworks these are really good knives. Not cheap but the bread knife is the best I've ever used. Lifetime sharpening send it in and it comes back perfect. https://www.newwestknifeworks.com/pages/visit-us-in-denver

 

[PAgeologist]

I use a Wusthof 9 inch. Had it for years.

I was checking that one out.

 

[pawrestlersintn]

The Harrisburg area Giant food stores have Prime Rib on sale starting Friday December 13th for $4.99/lb. Local Aldi's have it on sale starting today, December 11th for $7.99/lb.

I specified Harrisburg area because the stores in the city of Philadelphia usually have their Prime Rib for less per pound than my area.

Thanks for the heads up. I now have two 7-rib roasts in my fridge, the one for Christmas and now one for Valentine's Day, I guess.

My parents and my sister-in-law are each picking me up another, which I guess I'll freeze.

 

[PAgeologist]

Thanks for the heads up. I now have two 7-rib roasts in my fridge, the one for Christmas and now one for Valentine's Day, I guess.

My parents and my sister-in-law are each picking me up another, which I guess I'll freeze.

You shooting for an entire side of beef or what?

 

[pawrestlersintn]

You shooting for an entire side of beef or what?

Gotta get it while the gettin's good.

 

[Idahopennstatefan]

Been a long couple months with the smokers. I'm afraid I'm going to find my name on PETA'S most wanted. Christmas parties, weddings, pulled pork for FFA, and concessions at a wrestling tournament over 1,000 lbs have passed through the smokers. It's been a long couple months. Below are links to some shoulders we did. Rubbed then when I wrapped them.

"https://img.eselt.de/img/16854453_aWup2TUtGIvqXwkP/ad.jpg"
"https://img.eselt.de/img/16854452_8PqliYJueeKfSuck/ad.jpg"

"https://img.eselt.de/img/16854454_z9fuDsl5WGrGZPfd/ad.jpg"

"https://img.eselt.de/img/16854455_YgwoTwmYoulBWQ6R/ad.jpg"

 

[pawrestlersintn]

Been a long couple months with the smokers. I'm afraid I'm going to find my name on PETA'S most wanted. Christmas parties, weddings, pulled pork for FFA, and concessions at a wrestling tournament over 1,000 lbs have passed through the smokers. It's been a long couple months. Below are links to some shoulders we did. Rubbed then when I wrapped them.

"https://img.eselt.de/img/16854453_aWup2TUtGIvqXwkP/ad.jpg"
"https://img.eselt.de/img/16854452_8PqliYJueeKfSuck/ad.jpg"

"https://img.eselt.de/img/16854454_z9fuDsl5WGrGZPfd/ad.jpg"

"https://img.eselt.de/img/16854455_YgwoTwmYoulBWQ6R/ad.jpg"

Interesting. Why do you rub when you're wrapping? Do you still use mustard, or do you just use the natural juices of the meat to bind the rub?

 

[Idahopennstatefan]

Interesting. Why do you rub when you're wrapping? Do you still use mustard, or do you just use the natural juices of the meat to bind the rub?

I dry rub and leave 24 hours, smoke at 250-275 until shoulders hit 165-170 internal. At that point I wrap and finish in the oven. At least when it 20 degrees and I'm sick of being up rotating meat because the big smoker needs an insulated jacket to better maintain heat. Wrapped in the oven at 225 until they hit 195-200 internal. Toss in a cooler and hold 1-3 hours until pulling to serve. Hope that clarifies. Love the color of the bark on these.

 

[pawrestlersintn]

I dry rub and leave 24 hours, smoke at 250-275 until shoulders hit 165-170 internal. At that point I wrap and finish in the oven. At least when it 20 degrees and I'm sick of being up rotating meat because the big smoker needs an insulated jacket to better maintain heat. Wrapped in the oven at 225 until they hit 195-200 internal. Toss in a cooler and hold 1-3 hours until pulling to serve. Hope that clarifies. Love the color of the bark on these.

Ah, okay. I misunderstood. Thanks for the clarification. I'm big on finishing them in the oven, no matter the temperature outside. Unquestionable even-heating throughout, marinating in their juices. It's slap yo momma good.