Bone in Rib eye for me tonight. A big 24 oz. Monster.

I dont know but when wife gets home i will ask.

Pics or GTFO

I cooked T-Bones for my parents last night. Sorry, no pics though. Salted 24 hours ahead of time per suggestion of this thread. Taste was much better. Thanks for the tip. They were a hit.

Currently resting.

After a Saturday of fasting, I finally ate today. Just back from the beach where I had a grouper burger with tartar sauce, a pickle, cole slaw and a glass of iced tea. ( didn't eat the bun tho')

Really, who said that? I used to do that but was told it dried out the juices.

It's dry brining... And not if you do it right...

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It takes awhile, but after the salt draws out the moisture, the meat pulls it back in. This process actually seasons the meat all the way through.

I don't do steaks unless I can salt at least 4 hours beforehand. A day is preferable.

Sandwiches with meat from the deli and sausage stuffed jalapeno peppers.

I thought the same thing, BucEyedPea. These fellows told me it wasn't so. It definitely flavors the meat a tremendous amount more and with less seasoning than I used to use for a better taste.

Wife said its oysters on the ice and fried rice.

I think its hard for them to explain it in English and not Thai name.

Are you a professional?

Naaa, I compete in friendlies, but I gave up the other competitions in favor of everybody just having fun, sharing secrets, and letting the others get all competitive. Not that competitions aren't fun, I just find friendlies a lot more fun. So I've just been doing it for a long time.

The funny part, I really don't eat a lot of it. I certainly have a slice or three, but that's only to do my own assessment my work.

This effort was to show my older on how to "marry" or "spoon" two flats and end up paying for more meat and less fat-cap. So, with the smoker going I had the brisket and turkey breast going, and some of the neighbors brought various things to toss on. So, for other families, this burn yielded two chickens got done, some brats (just inside the barrel from the box), some burgers (over the grates in the box), and a salmon fillet (when the turkey came off and made room on the cooler side - and the temp was turned down).

So, good times with neighbors and a chance to show them (LOL, their wives actually) how to smoke a better chicken...

But I've won some too... My flank steak is my favorite (but that's grilling!!)... :)

Hey FMB, I've seen you reference thinly sliced chicken a couple times in this thread. Care to expand upon that a bit? I've been hating the roided up breasts I've been getting lately and am looking for new ways to deal with them besides pounding them out.