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Equiptment Auction...

Tons of stuff from the former Diggs Packing facility in Columbia went up for auction this morning. If only I had a truck and a few more hundred dollars, I could have set up a new shop, no problem. Large goods like the grinders, patty machines, cryvac machine, etc. went for pennies on the dollar. Tables went really cheap. There was an entire double sided coffin case (which would have been toooooo big for my needs) an entire 12' x 24' walkin, and oh so much more. Wanna know what I left with? Two ham stuffers and 4 full sheet pans. I had no place for any of the large goods, and all the small good went for so much more than they were worth. Used, crappy boning knives were going for $3+ and new, Foerschner boners were selling for more than Bunzl charges. It was a very weird auction. Several platform scales went for ~$200, but the best, a giant tabletop 400# capacity went for $100. Just goes to show you never know what people will buy and what they won't.

Anyway, I left, had some KFC (which I haven't had in a long, long time, and forgot how good they are) got my hair done by my pal Jason, then did some grocery shopping. Nothing really intersting in my purchases to speak of..
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14 October, 2005 21:40

Howdy, Neighbor.
I'm drooling.
Finally something that isn't low-cal, quasi-Euro, or Oriental.. (no offense to the good in it, I just have languished for a real dash of American Food Goodness). Andouille is american, Right? ;)

Far as aging, everyone has their own 'perfect' timing, and of course it's what they were taught.. I was told 3 weeks at 33 degrees, for beef, and the eating was good enough to justify the wait. Aged beef isn't even in the same ballpark with 'store' meat.

Is it sensible to do the same with pork? I'd guess a shorter time, possibly 2 weeks?

Do you use mesquite wood to smoke brisket?

Don't drink so much, I want you to live a long time.

If you want old carbon steel knives, (butcher size) I have a few I'm restoring/rehabbing. Couple three pieces (F Dick Cleaver, Fosters Cleaver, GIANT heavy chefs, with a 5/16 thick blade spine, Mil-Spec?, German Butchers? dunno.. but it's for a certainteed pro, not a home knife. I'm consistently buying under-loved knives, and Case XX, Dexter, Ontario, my faves. Think the traditional 6" boning knife is a gem of a knife for a meat cook. Talk to me, I like meat.

You need a 'spice' if you sell in public. Something like 'Barbeque Bobs Secret Recipe Rub' .. (just a trick to get your name remembered, put the phone# etc on the label (in big print!) and sell it very low profit)..

Happiness to your and yours, and anything I might semi-conveniently do for you, just ask.
mitchshrader@hotmail.com
tulsa oklahoma
918 495 1149    



15 October, 2005 15:28

well, firstly, I should say that one should never dry age pork. You can get sick doing so, and it doesn't add anything to the flavor besides perhaps rancidity. Pork, like poultry, is best fresh.

Secondly, my method for aging beef are really only best suited to my circumstances. It's best to do by eye, which, unfortunately is only learned by practice. I think it's best about a week after the "crust" has blackened (but not black mold, which indicated spoilage) which is usually a day or so after you start to see light sporing of white mold (perfectly acceptable). Also, I like to keep the temperature more at like ~30degrees because the freeze point of beef is actually 28 degrees .

I tend to avoid mesquite altogether. I personally find it a little harsh. For more robust things like brisket or pulled pork, I like to use Hickory or oak. I want some character, but I don't want brashness. I find that with my BBQ, I certainly fall into the KC school, I want the smoke to add an underlying element, but I want the real star of the show to shine brightest, and that's the sauce.    



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