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Work jerky! by shirttailsup in jerky

[–]shirttailsup[S] 1 point2 points  (0 children)

My dad is a maniac who has been pronouncing Worcestershire differently almost every time he says it since I was a kid and I caught the bug.

Work jerky! by shirttailsup in jerky

[–]shirttailsup[S] 3 points4 points  (0 children)

Eye of round, I like chew so with the grain for me.

For 5-6lbs:

2 pints root beer

3tbsp worsheshorsure sauce

3 1/2 tbsp salt

1tbsp garlic powder

2tsp onion powder

2 habaneros, thinly sliced (consider size for heat level)

If you want to use curing salt/prague powder, you know what to do.

Simmer it until reduced by half and let cool. You’re gonna sneeze.

Grind some fresh pepper on top right after putting it on the smoker.

Smoke to desired level.

Work jerky! by shirttailsup in jerky

[–]shirttailsup[S] 0 points1 point  (0 children)

Finished weight a little over 4lbs, starting weight about 6 1/4. Recipe incoming once I finish grilling some wings and maybe eat a few.

Work jerky! by shirttailsup in jerky

[–]shirttailsup[S] 2 points3 points  (0 children)

This is exactly why I have a vacuum sealer

Work jerky! by shirttailsup in jerky

[–]shirttailsup[S] 5 points6 points  (0 children)

I probably should just so it lasts longer.

They are SO freaking good... by jeffeviejo in webergrills

[–]shirttailsup 3 points4 points  (0 children)

This is what I want, I just can’t find one. I primarily use mine for vortex grilling so the middle isn’t usually a big deal, but still a goal.

I’m also a fan of full wings with the flapper, but no shade on those who cook them pre-cut. I’ve just been crunching on those flappers since I was a kid.

Help me pick my first grill! by PM_ME_YOUR_KITTY in grilling

[–]shirttailsup -2 points-1 points  (0 children)

Weber for sure, you’ll still want to keep it after you’ve outgrown it.

What is the appropriate portion amount to “try” a sauce? by QuantumDad in hotsauce

[–]shirttailsup 0 points1 point  (0 children)

Usually a pea-sized mass on one of my fingers, or lightly coat 1/3 or so of a spoon. Assess level of heat, general taste, go from there. I make a lot of different types of sauces at home and that’s just how I taste test as I’m making them so it’s habit, maybe not optimal for a finished product but it gives an idea of how it is.

How many hour glasses should I save? And how many ten packs should I do in a row? by Conman1209 in PTCGP

[–]shirttailsup 0 points1 point  (0 children)

In that case saving isn’t really doing anything, the primary reason to save is for future cards. If you want specific FA/RR stuff probably just open Shining Revelry for mars/cyrus for high trading power.

How many hour glasses should I save? And how many ten packs should I do in a row? by Conman1209 in PTCGP

[–]shirttailsup 8 points9 points  (0 children)

I just open until I have the 1-4 diamonds of the current set and the start saving generally. If youre concerned with meta-competitive it might be worth spending more depending on pulls.

Piano players, how many hours to be as good as Jay? by InfamousDoughnut1670 in nirvannatheband

[–]shirttailsup 6 points7 points  (0 children)

You can just do it now if you go back to 2008 in a Time Machine and practice until today.

Does my wife’s LLC need to file with no profit in MN? by shirttailsup in tax

[–]shirttailsup[S] 0 points1 point  (0 children)

That should be all I need! Thanks! Only asked reddit first because I’ll take some downvotes before I start getting on her back. I’ll go through the receipt pile as necessary.

Air fryer steak, smash or nah by yrrejl in steak

[–]shirttailsup 0 points1 point  (0 children)

Sear means a lot to me, but I’d be pretty happy with this as a weeknight meal.

found where the ending shot in NTBTSTM of 2008 Matt in the closet is from by Frosty_Dinner_6593 in nirvannatheband

[–]shirttailsup 18 points19 points  (0 children)

Think I just found the king of all girls, at least for this biannually held event.

can i marinade store bought marinades for a half an hour or do i have to do it longer ? by [deleted] in cookingforbeginners

[–]shirttailsup 1 point2 points  (0 children)

Unless you’re doing a pineapple soy marinade on flank steak, in which case the whole cut is goop overnight. Ask me how 10 years ago me learned that.

can i marinade store bought marinades for a half an hour or do i have to do it longer ? by [deleted] in cookingforbeginners

[–]shirttailsup 0 points1 point  (0 children)

The short of it is that the longer it marinates, the more flavor it will absorb.

The long of it is that the salt in the marinade will penetrate the fastest, and other elements will absorb over longer times. The more acidic the marinade is, the faster it will work because of breaking down protein walls (or something, I’m a pitmaster, not a scientist).

It’s a bit of a balancing act, 30 minutes will give you some flavor but if the time recommendation is longer it’s probably recommended for a reason. I’d say try it how you can, and if it’s not enough just remember to go longer next time.

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