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Topic: CFB 51 Cookbook, equipment discussion, techniques

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Brutus Buckeye

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1568 on: January 18, 2025, 07:09:23 PM »
How To Cook Finker

1 pound liver (beef, pork or lamb) 1/2 Beef Heart.
2 Pigs heart or 1/2 Veal Heart 2 pounds Pork or a Pig's Head.
1 large Onion, sliced 1 large Apple peeled and sliced 1 tablespoon Salt 1/2 teaspoon each.
Pepper and Allspice 1/4 teaspoon Cloves.

Wash liver and heart thoroughly in water to which a little vinegar has been added. Trim away all undesirable looking parts or tough pieces; if a pig's head is used this applies especially to it. Place all the ingredients in a large kettle, cover with water and cook for 31/2 hours. Pick all the meat from the bones and put through the coarse knife of a meat grinder. Add enough of the broth to make the consistency of a soft mush. If you have used pork bones while cooking this there will be enough gelatin to congeal it as it cools; if all meat was used, reheat the mixture and thicken it with 4 tablespoons of flour that has been mixed with cooled broth. Pour into an oblong pan and set in refrigerator for several hours before using. This is delicious in sandwiches or as a cold luncheon meat.



FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1569 on: January 19, 2025, 10:08:29 AM »
looks as though it passed through a sphincter and probably smells like it
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1570 on: January 31, 2025, 09:23:39 AM »
A little help from California, please. What am I going to do with this thing, @betarhoalphadelta @SFBadger96 @bayareabadger ?

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1571 on: January 31, 2025, 09:33:58 AM »
Pretty sure bwar has posted a few different cooking preparations for those, on this thread, over the years.  Is the index up to date? :)


847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1572 on: January 31, 2025, 09:41:56 AM »
Index?
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1573 on: January 31, 2025, 09:53:28 AM »
Pretty simple. Hit it with salt, pepper, and garlic powder. You can use any sort of liquid you prefer to help the spices adhere, such as olive oil, worcestershire sauce, or (if you want to go spicy) sriracha. 

Then grill it. The traditional method is to grill it over actual hardwood (oak), but whatever you've got will do. Either sear it then finish, or reverse sear, but you're targeting a finishing temp of medium rare. 

Let it rest a few minutes, then slice it thinly against the grain. Eat it as-is, or add a sauce or a nice chimmichuri, or put it on sandwiches. Whatever you want.  

The key is slicing--the grain goes two directions, so it's usually helpful to cut it along the seam in the middle and then slice the two sides separately:


https://www.youtube.com/watch?v=wKmaCtX9UXw

utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1574 on: January 31, 2025, 10:04:46 AM »
Index?
Table of Contents on the first post of this thread.  Looks like you last edited it in 2020... :)

847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1575 on: January 31, 2025, 10:07:02 AM »
Pretty simple. Hit it with salt, pepper, and garlic powder. You can use any sort of liquid you prefer to help the spices adhere, such as olive oil, worcestershire sauce, or (if you want to go spicy) sriracha.

Then grill it. The traditional method is to grill it over actual hardwood (oak), but whatever you've got will do. Either sear it then finish, or reverse sear, but you're targeting a finishing temp of medium rare.

Let it rest a few minutes, then slice it thinly against the grain. Eat it as-is, or add a sauce or a nice chimmichuri, or put it on sandwiches. Whatever you want. 

The key is slicing--the grain goes two directions, so it's usually helpful to cut it along the seam in the middle and then slice the two sides separately:


https://www.youtube.com/watch?v=wKmaCtX9UXw
Thank you!
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1576 on: January 31, 2025, 10:07:32 AM »
Table of Contents on the first post of this thread.  Looks like you last edited it in 2020... :)
I was kidding.

I nominate you to take over my duty.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1577 on: January 31, 2025, 10:35:10 AM »
It's pretty good BBQ'd as well.  I have a Cali-born friend here in Texico who likes to make it.

But you definitely don't want to cook it to 195-205 internal temp range like brisket, it should be treated more like the way I do smoked pork tenderloin, with a target internal temp of maybe 140 and some carryover up to 145 or so.

847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1578 on: January 31, 2025, 10:41:35 AM »
It's pretty good BBQ'd as well.  I have a Cali-born friend here in Texico who likes to make it.

But you definitely don't want to cook it to 195-205 internal temp range like brisket, it should be treated more like the way I do smoked pork tenderloin, with a target internal temp of maybe 140 and some carryover up to 145 or so.
How long would this take? I can get about 3 hours of smoke on my Summit, at 250 F.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1579 on: January 31, 2025, 10:48:53 AM »
Obviously depends on the size/weight, but it shouldn't take 3 hours.  Maybe up to 2?

Also, just looked at some recipes for smoked tri-tip and it seems like folks still like to sear it even after the smoke, so if you want to do that, definitely pull it at a lower temp than I suggested above so you don't overcook it.

betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1580 on: January 31, 2025, 10:50:53 AM »
Made cumin lamb last night. Quite good.

Recipe attached...

betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1581 on: January 31, 2025, 10:57:22 AM »
Obviously depends on the size/weight, but it shouldn't take 3 hours.  Maybe up to 2?

Also, just looked at some recipes for smoked tri-tip and it seems like folks still like to sear it even after the smoke, so if you want to do that, definitely pull it at a lower temp than I suggested above so you don't overcook it.
Agree completely. Shouldn't take anywhere near 3 hours. 

Also agree that you still want a good sear, whether before or after the smoke. The amount of time in a smoker to get it up to proper temp--and I generally like it a little more moo than utee, so finishing temp in the low 130s--will not be enough to put a crust or bark on it like you'd get with BBQ meats. 

IMHO the idea of smoking a tri tip is more like "grilling with smoke" than it is "cooking BBQ". But tri tip is just big enough of a roast that you wouldn't ordinarily cook it direct over high heat. The traditional Santa Maria way to do it is using the grill style where you have a grate that can be lifted and lowered to modulate how much heat you're getting from the wood fire. On our styles of grill you just set up dual cooking zones so you have a direct and an indirect side... 

 

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