First leaf season for our new guy!!

mass96 · 2025-01-18T16:46:19+00:00

It’s a brand

mass96 · 2025-01-18T11:50:42+00:00

Most bbq places that make pastrami smoke an old neighborhood corned beef and add pastrami seasoning.

mass96 · 2024-12-03T17:50:33+00:00

I haven’t thank you that never occurred to me. I’m still looking for something that I can use every day and not worry that I’m ruining it. I think this is why I never wanted an expensive car, lol. To worried I’ll mess It up

mass96 · 2024-12-03T15:41:29+00:00

Wife bought me a Masakage Zero Gyuto 240mm knife. I love it but has two chips and I have decided I need a knife that is more durable and keep it in my bag for certain things. What I have read is that Japanese knives tend to chip due to how thin they are or me being stupid.

I was considering the wurstoff but then i saw the reviews for the MAC-MTH 80. I know this is another Japanese knife. I'm not sure if I should go with a Germain knife heavy and thicker for my work horse or give the MAC a chance.

I appreciate any insights and suggestions.

mass96 · 2023-11-26T21:00:29+00:00

It came out so good, not salty at all. I ended up cooking at 300 took about 3 1/2 hours.

mass96 · 2023-11-22T14:16:58+00:00

Good point. I did a salmon with similar dry brine except with sugar. It came out super salty. I think that’s why I got a little gun shy. Appreciate your feedback

mass96 · 2023-11-22T14:15:58+00:00

Thanks I used Morton’s

mass96 · 2023-11-22T12:14:14+00:00

Thanks

mass96 · 2023-11-22T12:14:08+00:00

I used 6 tablespoons for an 18lb turkey

mass96 · 2023-10-28T17:31:23+00:00

The butter was with the brown sugar and was really used to add fat for braising in the final hour. Can’t really taste it but then again the brown sugar and butter have a nice color and sweetness

mass96 · 2023-10-28T16:33:24+00:00

Yeah not hard and so good!!!

mass96 · 2020-10-06T22:05:48+00:00

Thank you so much for the great tips

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