HungryMan

Hi and thanks for the responses so far. Yes, there is salt in the rub. That's one of the reasons why i'm asking if storing overnight might be an issue. Another reason is that last time i used this brown sugar rub, I wrapped the rack of ribs in plastic and stored in the fridge for no more than 2 hrs....had to run some errands otherwise would have placed in smoker ASAP. When i came back and pulled the ribs outta the fridge, there was a lot of liquid that had collected at the bottom of the wrap and even leaked out. It appears that the brown sugar liquefied and possibly washed off some

Hi All! I'm going to be smoking several racks of pork spareribs (st. louis) using a brown sugar rub. I plan to prep the racks, vacuum seal and store them in the fridge the night before so that when we get to the site all I have to do is focus on getting the smoker ready. Are there any considerations to this approach as i've never stored meat this long before cooking?

Much thanks!

Hey everyone! I'm planning to smoke several pork rib racks each using different types of rubs. Does anyone know if smoking this way impacts the taste, aroma or quality of each rack? Should I always smoke using only 1 type of rub at a time?

I recently picked-up some steaks, air vac'd and placed into the freezer for storage. The day I planned to cook them, took them out of the freezer and placed them on the counter to defrost at approx 7am before going to work. Came back in the afternoon to find that not only were the steaks defrosted but a lot of the juices came out. Cooked them medium rare but noticed that the color was pale pinkish compared to a typical rich pink color. Should I have just placed the steaks in the fridge instead to defrost? I considered this option but thought that by the time I came back home from work, the ste

After sous videing, say a steak, does it still need to rest either before or after searing?

Just wanted to know if it's common to sous vide a protein and once done store it in the freezer. Then when ready to eat say after a few days or weeks, thaw the protein and finish it off on the grill? Any considerations if deciding to use this method?

Thanks all! https://www.walmart.com/ip/Equate-Mineral-Oil-Intestinal-Lubricant-16-fl-oz/44807472

Does anyone know if any type of food grade mineral oil will work for cutting boards? I see all the fancy brands out there for $10+ but Target and Walmart have them for about 2 bucks.

Thanks all for the responses! So if searing with the lid down, First should I set the temperature to my desired preference, then open the lid and place my meat on the grill then finally close the lid? Once I place the meat on the grill and close the lid I should be searing at my set temp thus maintaining a "measure of control"?

Hey all! Is there a general rule-of-thumb to sear with the lid up or down? Either case, how do you know when to do it?

Hi all, I'm starting to put together the things i'll need to get into this delicious hobby and like to be practical when I can. That said, do I REALLY need BOTH a cutting board and a carving board? I get the whole idea behind the carving board and being able to keep the juices at bay but is it really necessary? Is there a QUALITY board out there that can do both? The board would need to be durable and friendly with my knives as I plan to use some good steel.

Another efficiency test but with lump would be nice and no fan assistance.

WOW!!! Thanks SO MUCH!!! Excellent video!!!

$400 is way too much! I got mine for much less compared to what the website lists. If you plan to purchase one, be sure NOT to purchase from Ebay or Amazon. Streamsmart will not warranty it and will shut the device off.