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Topic: CFB 51 Cookbook, equipment discussion, techniques

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847badgerfan

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #420 on: April 25, 2020, 11:53:35 AM »
What is that dish?
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MaximumSam

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #421 on: April 25, 2020, 01:33:48 PM »
Quote from: 847badgerfan on April 25, 2020, 11:53:35 AM
What is that dish?
Pad Thai. I posted a bit about it earlier
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utee94

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #422 on: April 25, 2020, 01:54:56 PM »
Brisket's at 165 internal and well into the stall now, been holding there for about an hour.  

Some folks wrap it at this point, or use what's commonly known as the "Texas crutch."  Personally, I prefer the bark on a brisket that has NOT been crutched, so the only time I'll crutch it is if I'm short on time.

The coronavirus has ensured that, for the time being, I'm rarely short on time.

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847badgerfan

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #423 on: April 25, 2020, 03:18:15 PM »
Quote from: MaximumSam on April 25, 2020, 01:33:48 PM
Pad Thai. I posted a bit about it earlier
Oh, I thought you were talking about breakfast. Not that I wouldn't eat Pad Thai for breakfast.
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MaximumSam

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #424 on: April 25, 2020, 04:38:29 PM »
Quote from: 847badgerfan on April 25, 2020, 03:18:15 PM
Oh, I thought you were talking about breakfast. Not that I wouldn't eat Pad Thai for breakfast.
Heh I had some leftover stuff cut up so I threw a batch together for breakfast. 
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MaximumSam

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #425 on: April 28, 2020, 05:45:55 PM »
Gonna try to make some sloppy Joes with shrimp paste and fish sauce
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GopherRock

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #426 on: April 30, 2020, 03:43:23 PM »
Any help on how to grill chicken wings? We've got a marinate on them now, then will be grilling them tonight. 
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betarhoalphadelta

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #427 on: April 30, 2020, 04:30:37 PM »
Quote from: GopherRock on April 30, 2020, 03:43:23 PM
Any help on how to grill chicken wings? We've got a marinate on them now, then will be grilling them tonight.
Usually on the kamado grill I cook them with the heat deflector in place, so it's basically a charcoal-fueled oven. I usually cook about 375 or so for about an hour. Generally if you want the skin to crisp, you want to be north of 350, although I'm not sure if you'll get crispy skin depending on the marinade. 

If you're cooking them over direct flame, it's different. You just want to keep them moving/flipping so you don't burn them until they're done. Because they're so small they won't take all that long. If you have an instant-read thermometer something like a chicken wing is better in the 170-180 finishing temperature, because the dark meat tends to not do well until we get to that sort of temp.
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MaximumSam

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #428 on: May 01, 2020, 05:10:28 PM »
Random foodie question. I cook a lot of pork should, either via low and slow to a temp of around 200, or in stews. I'm going through a Thai cookbook and her recipes recommend cooking to 145. Anyone done that? How does it come out?
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betarhoalphadelta

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #429 on: May 01, 2020, 05:21:52 PM »
Quote from: MaximumSam on May 01, 2020, 05:10:28 PM
Random foodie question. I cook a lot of pork should, either via low and slow to a temp of around 200, or in stews. I'm going through a Thai cookbook and her recipes recommend cooking to 145. Anyone done that? How does it come out?
Shoulder? To 145? Sounds questionable... 

That said, when you look at some Asian cooking techniques if you slice it thin before cooking you just assume there will be some chew. 

For example, Korean (or Chinese) short ribs... They cut think across the grain before cooking, and they're delicious without really being particularly tender...

So maybe if the cookbook suggests cutting it very thin before cooking, that's just a different style with pork shoulder. It's not going to come out tender like pork shoulder that's cooked to the level where you can shred it, but it'll at least be cooked through...
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MaximumSam

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #430 on: May 01, 2020, 06:42:21 PM »
I know. I guess I'll find out. Though I guess it's not dissimilar to cooking country ribs so hopefully good results.
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MaximumSam

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #431 on: May 02, 2020, 02:06:26 PM »
All right I've got two flank steaks in different marinades, pork shoulder in a marinade, and I sliced up a beef tenderloin and have two marinades for it.  Gonna be some meat later.
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betarhoalphadelta

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #432 on: May 02, 2020, 07:25:02 PM »
Doing filet tonight. Wondering if I should seat in the car iron then finish in the oven rather than doing them on the grill... 
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FearlessF

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Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #433 on: May 02, 2020, 08:39:15 PM »
I threw a prime NY strip on the grill

no complaints
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