Kosher Dosher...“I am a culinary Heretic"

Over the years, I've made my fair share of Ribs and decided I would make them again but with a modified Temp and Time. Sourcing Short Ribs in the NW is not easy, so I hope this new T and T will turn out well. I'll provide you with a few links if you want to read about past cooks.  I made Flanken Beef Ribs,  and I used 144f at 48-Hrs, and they turned out spectacular. They turned out very well because of the seasoning I used, and the overall mass was small. I smoke them until an internal temp of 160f.  Sous-Vide Short-Ribs Asian Style  was cooked at 158f for 18-hrs. The goal for these was to have a texture that resembled a nice steak and overall feeling you were eating a Ribeye. The smaller mass made the T and T perfect. I think smoking them until an I.T of 170f really helped with some more fat rendering.  These were processed over 9 years ago , and I think they may have been the second or third batch I made.  Anyhow They were cooked at 131f at 48-hrs. Not terrible, but no fat r

(OP-2017)- I was first introduced to Knoblewurst when I was a wee tot. My family frequented  My father was a lover of Knoblewurst. The world began and stopped with this tasty garlic sausage. I don't recall him ever eating anything else at Katz.  Maybe a Knish and maybe a pastrami sandwich but most of all, it was all about the Knoblewurst. He was old school when it came to eating Knoblewurst, too meaning nothing fancy, just slices of Rye-bread, mustard, and that glorious heavenly, heavily infused garlic sausage. I believe I've only eaten it maybe a dozen times. For me, it was about the Hotdog and Knish. That being said, I nibbled off my Mom and Dad's plates often. My Mom loved the Pastrami. I always remembered her ordering it from one of the cutters at Katz and always asking for more fat. Yea, everyone has a favorite cutter at Katz. It's not uncommon for people to wait in long lines to get the cutter they want to make their sandwich.  I chose the clod because of the pric