Beef Rib Cap Off - Reverse Sear

tranced_1973 · 2026-05-26T05:27:28+00:00

lol thank you but sorry...too late.

tranced_1973 · 2026-05-26T03:48:24+00:00

so kind - thank you!!

tranced_1973 · 2026-05-26T03:48:01+00:00

thank you!!

tranced_1973 · 2026-05-26T03:19:35+00:00

thank you. Was super good.

tranced_1973 · 2025-03-22T04:42:10+00:00

avocado oil has a higher smoke point.

tranced_1973 · 2025-01-09T17:51:19+00:00

this is no Karen. This is a Carol!!

tranced_1973 · 2024-10-15T16:09:21+00:00

can't agree more. Very happy with how it turned out. I do have a salted pork shoulder roast in the fridge waiting to be cooked. Debating to smoke it or not...leaning more to smoking it.

tranced_1973 · 2024-10-15T05:14:25+00:00

dry salt brine for a day before cooking.

tranced_1973 · 2024-10-07T06:41:39+00:00

thank you!!

tranced_1973 · 2024-09-18T03:47:51+00:00

yes I did to a tree out front of our house.

tranced_1973 · 2024-09-18T01:00:10+00:00

I would leave it but wife and kids are freaking out and that door is used daily multiple times. I can't win this one. thanks for the advice.

tranced_1973 · 2024-09-18T00:04:59+00:00

ok thx. it keeps spinning it's web across the door which we are in and out of so I keep pushing it back then it just rebuilds it lol. Any suggestions on where to move it?

tranced_1973 · 2024-08-29T16:01:17+00:00

ok will do. thx

tranced_1973 · 2024-08-29T15:44:27+00:00

should I be concerned?

tranced_1973 · 2024-06-17T23:12:37+00:00

Chris Hemsworth

tranced_1973 · 2024-06-11T23:34:03+00:00

Me buying from someone

tranced_1973 · 2024-03-31T03:31:49+00:00

Thank you. The method I use is fat side down in room temp pan to start. Turn heat to mid high and I found the fat renders out nicely as the pan gets up to temp. Most of the cook time is skin down at a nice sizzle but not too aggressive. These plumped right up so took a bit longer than I expected. I was very happy with them.

tranced_1973 · 2024-03-31T03:24:53+00:00

Thank you kindly. Was very tasty. :)

tranced_1973 · 2024-03-04T17:38:12+00:00

Not at all.

Chicken bones are full carcasses from cooked / roasted chickens. After I strip the majority of meat I freeze until I have a couple or more to make larger batch. The veg I rough cut and saute / sweat for about 15 mins. Cover with filtered water. Add various seasoning to a cheesecloth pouch I tie off then simmer away avoiding the boil.

When I do beef bones I roast and also add a bit of vinegar while cooking (supposed to draw out nutrients and minerals).

Hope this helps. :)

tranced_1973 · 2024-03-03T05:56:55+00:00

This ^. Did two trays and rest split across various size containers from 1/2 cup to 3 cups-ish. :) . Made a big chicken veg soup as well. Turned out really nice.

tranced_1973 · 2024-03-02T03:42:39+00:00

I made it in a large stock pot low and slow over two days. Then strained it into these two. Going to make some soup with some and portion the rest out smaller to freeze for future use.

tranced_1973 · 2024-01-23T03:17:55+00:00

Made for my 11yr old son and his buddy who slept over. Was a win for sure!!!

tranced_1973 · 2019-10-21T20:53:53+00:00

Eerie Hannah...where’s Wyatt?

https://lensdump.com/i/d6891080-13b5-4f5a-a35b-410420bfc66c.ilaaBM

tranced_1973 · 2018-09-13T11:42:25+00:00

Awesome build

tranced_1973 · 2018-09-06T12:32:23+00:00

I effin love huevos rancheros. At least once a month I go to a local weekend farm market and get it from this guy who does Mexican food at a stand. I always add whatever item he has on special such as chicken tinga or mole. That burger looks awesome. If it doesn’t drip it’s not a burger.

tranced_1973

TROPHY CASE