Got these from the butchers a couple of weeks ago and froze them. Thought they were short ribs, but unsure because of the amount of fat. Could they be beef belly/plate instead?

Would appreciate any advice on the cut. Would you braise and eat these, or is there too much fat for them to be suitable?

Thank you!

https://i.postimg.cc/LsrQK09c/IMG-9585.jpg

I know this is a ridiculous plan but I think I can pull it off.

I'm having a big Fiendsgiving party. I've held this party every year for over a decade, but this will probably be the biggest one ever. There may be over 30 people. I want everyone to have at least a taste of goose, so I want to cook two. But I only have room in my oven for one, so the second is going on the smoker.

I'm planning on smoking it at 325* F for probably about 3 hours, or until it hits 165* F in the thigh, then crisping it at 450* F for about 15 minutes. I normally start prepping my oven roast goose (also cooked at 325* F for about 3 hours and crisped at 450* F for 15 minutes) at 2 PM to serve around 7:00 PM.

I'm doing my game-day scheduling and am wondering if I could start the smoked goose way in advance, so it hits 165* F before I even start prepping the oven roast goose, then hold it in a faux cambro cooler for a few hours. Then when the oven roast goose is cooking, I take it out of the faux cambro and put it back on the smoker to crisp.

So my schedule for the day would look something like:

6 AM - preheat smoker to 325* F and prep goose

6:30 AM - put goose on grill and cook about 3 hours or until 165* at the thigh

10 AM or whenever it's done - put in faux cambro

10 AM-2 PM - all other party prep

2:00 PM - start prepping oven roast goose, preheat oven to 325* F

2:30 PM - put oven roast goose in oven, breast side down

4 PM - flip oven roast goose breast side up

5:30 - remove goose from oven and raise oven temp to 450* F

6 PM - crisp oven roast goose for 15 minutes, then let rest

6:30 PM - preheat smoker to 450* F

7 PM - remove smoked goose from faux cambro, crisp skin on smoker for 15 minutes

7:30 PM PM - serve both geese at the same time

Is waiting an hour and a half after crisping the oven roast goose before serving it too long? And should I rest the smoked goose again after crisping it?

First time dry brining, did one day in the fridge salt only. The following day I put Lawry’s seasoned salt on right before putting it in the oven for my reverse sear and it came out soaking wet which is making the sear difficult. Should I just put the Lawry’s on with the salt in the dry brine? Got conflicting answers when I googled because someone said the other spices in the Lawry’s will take and retain the moisture rather than distributing it back to the meat like the salt does

It's getting close to winter and I want to preserve the herbs we currently have.

I was thinking of taking all my herbs and stuffing them into ice cube trays and freezing them up like this for long term storage.

I don't want to put them in oil because some recipes don't use these herbs with oil, and I've found significant differences between dried and fresh versions.

For those who have personally done this, how did it go?

I've got cilantro, thyme, green onions, chives, tarragon, rosemary, Thai Basil, mint.

hi all - when i fry meat, i notice a lot of water accumulates in the pan. is it better to strain the water out or am i losing out on flavours that would eventually concentrate as the water evaporates?