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Topic: CFB 51 Cookbook, equipment discussion, techniques

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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #686 on: January 27, 2021, 10:06:19 PM »
We went with ham, pickles, Swiss and a spicy brown mustard.  Pretty darn good sandwich or quesidilla in my wife's case.

Here was the shoulder.  6hrs.  Had some apple chips in the egg.    Love the color from that marinade.  It was a balmy 25 degrees today and little tough keeping temp up later, taking calls, kids coming home from school.


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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #687 on: January 31, 2021, 10:55:14 AM »
With snow everywhere, I stocked up on random stuff.  Gonna fry some chicken later and make some mac and cheese.  My only tear is that I figured out I'm all out of cayenne.  I guess the family will be happy.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #688 on: February 01, 2021, 11:16:00 AM »
Red chili flakes are your friend. Grind 'em up. Or coat the chicken with Frank's before breading.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #689 on: February 09, 2021, 09:53:44 AM »
February miracles - the local Costco put out beef ribs.  I bought a roast and seasoned it up a bit and threw it in the oven.  Contemplated trying to put some smoke on it, but it's cold and snowy out and I ain't trying to fool around in all that.  How do you guys do your beef ribs?  I wasn't sure on trimming them so I didn't, and I wasn't sure whether to cut them or not so I didn't.  
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #690 on: February 09, 2021, 10:17:22 AM »
I have no idea, but I'd guess... don't trim them and don't cut them.  Low and slow.

smoke is nice for flavor, but a good rub should be enough
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #691 on: February 09, 2021, 10:20:34 AM »
For a full pack of beef short ribs off the plate or even chuck, I pretty much only smoke them.  Don't trim, no need even to remove the membrane.  285 for 5-7 hours usually, if they're the really big ones.

For the ones that are already cut down at the grocery store, I often use them in chili or stew, any application that requires long  braising time.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #692 on: February 09, 2021, 12:53:14 PM »
Quote from: MaximumSam on February 09, 2021, 09:53:44 AM
February miracles - the local Costco put out beef ribs.  I bought a roast and seasoned it up a bit and threw it in the oven.  Contemplated trying to put some smoke on it, but it's cold and snowy out and I ain't trying to fool around in all that.  How do you guys do your beef ribs?  I wasn't sure on trimming them so I didn't, and I wasn't sure whether to cut them or not so I didn't. 
I assume beef short ribs, yeah? Not beef back ribs? 

For short ribs, like 94 it depends on how they're cut. 

  • If I buy a full 3-bone plate I smoke that sucker whole. That's an impressive thing to pull of the smoker for guests. 
  • If it's individual ribs, cut to a decent length (7"+), I might still do them on the smoker or may do a more traditional braised type application.
  • If they're individual and short, usually I'll do something like this: https://www.chowhound.com/recipes/pressure-cooker-cola-braised-beef-short-ribs-30305
  • Finally, there's sous vide for individual ribs of either length. Cook at 145 degrees for 24 hours, sear in a hot pan, and you've got perfectly tender ribs at medium doneness without the stringy texture you get from a braise. 

Sous vide is a pretty unique preparation... If you have the technology, I highly recommend trying it at least once. 

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #693 on: February 09, 2021, 01:54:12 PM »
I'm going to try that sous vide method.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #694 on: February 09, 2021, 03:55:42 PM »
Yes - three bone plate. I'd never seen them at our Costco until yesterday.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #695 on: February 09, 2021, 06:54:29 PM »
Quote from: MaximumSam on February 09, 2021, 03:55:42 PM
Yes - three bone plate. I'd never seen them at our Costco until yesterday.
Oh wow... I usually have to go to my premium butcher to get a 3-bone plate. If Costco started selling those, I'd be making them MUCH more often lol...

All I've ever seen at Costco is individual ribs. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #696 on: February 11, 2021, 11:05:55 PM »
We're certainly spoiled here, I can always find them at Costco, or pretty much any of our local/regional grocery store chains. 

You can also always find them crosscut at an Asian market (for making dishes like Korean Kalbi) or at a Mexican carniceria (for making dishes like tablitas).  
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #697 on: February 12, 2021, 04:33:28 PM »
I going tomorrow to try and find some of those ribs. I didn't see them at Costco last time I was there. We're Sam's members now, so that's where I'm going.
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MrNubbz

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #698 on: February 20, 2021, 10:58:03 AM »
Watching Cooks Country and they said that hams here are brined/lightly smoked aged and sweetners added.Black Forest Hams in Germany are supposedly regulated - dipped in cattle blood then smoked for up to 3 months.Didn't know that but the stuff they were using sure looked good and I'm not that big on ham.Roast pork is a different story
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #699 on: February 25, 2021, 11:17:15 AM »
Quote from: 847badgerfan on February 12, 2021, 04:33:28 PM
I going tomorrow to try and find some of those ribs. I didn't see them at Costco last time I was there. We're Sam's members now, so that's where I'm going.
Any luck?

As you already know, if you can find a true butcher, they can handle it for you as well.
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