福陞活體海鮮高級肉品大宗批發零售

28/08/2025

Looks good

28/08/2025

Looks so delicious 😋

28/08/2025

Smoked my first brisket, took a really long time brought it to 195 and wrapped tight and let rest for 2 hours before slicing and giving to my friends. Was my first try any criticism is welcome in kinda new to the smoking world. I know it’s not a steak but like it’s a cut of beef feel like it counts here.

25/08/2025

18 hrs

25/08/2025

Brisket turned out fantastic.
Smoked at 225F from 12am till hitting the stall around 10am.

Wrapped it and increased heat to 280f.

Point was 204f, flat was about 198f when I pulled it.

Wrapped in towel in a cooler for about an hour.

Turned out fantastic.

24/08/2025

24/08/2025

5hr 225°F pork steaks that I cut off a larger butt (the rest I'm smoking overnight with a shank ham for pulled pork, tomorrow) . Mopped in bbq sauce, apple cider vinegar, butter and Sprite. Rested in the mop sauce and a can of beef consume. Oh and grilled corn. 😋

24/08/2025

Meat Church "Texas Sugar Dry Rub Ribs," paired with elote (esquite?) and a few sips of K**b Creek 12, one of my favorite underrated pours.

These ribs were sold as St Loo-ies, but plenty of extra trimming was still needed at the tips and the underbelly, with the scraps used for future tacos and rice bowls. Plenty of fat on these as well, which kept things juicy for the no-wrap cook. I took the membranes off this time, but I've been keeping it on more of late. Your call.

I added a small layer of coarse black pepper before applying the Texas Sugar. I can't help but wanting those additional flecks of pepper in every bite. No binder, as these were plenty wet.

Four-plus (about four hours, 20 minutes) hours on the offset at ~250-260F with post oak, lightly spritzed with ACV every hour-ish, and using a medium water pan. They cooked until about 200F IT. The extra fat in these kept things moist as well. Held them for roughly 30 minutes before slicing.

A thin layer of a vinegar sauce wouldn't have killed these, but I wanted to follow the original recipe (with my extra pepper). Some color for sure, but not over the top. I've been doing much more no-wrap cooking with spares. Just get a rack with adequate fat.

23/08/2025

Wow beautiful

23/08/2025

Bought a 5 pound dino ribs, cooked it using vertical smoker over applewood 275-280F for 5 hours till 175F, wrapped in foil with butter and spritzed with beef broth + honey at 160F. Pulled out at 205F it was probe tender. Total cooktime was 6 hours. Let it rest for an hour and its chewy. What went wrong? Rub was just a mix of salt pepper paprika garlic onion powder.

When i probed it, slides like butter, after resting it became hard and chewy, what went wrong, over cooking? Pulled too soon?

23/08/2025