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Topic: CFB 51 Cookbook, equipment discussion, techniques

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #868 on: January 23, 2023, 01:40:54 PM »
Busch Light? I didn't even know you could buy that crap anymore.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #869 on: January 23, 2023, 06:31:22 PM »
that's because it ALL goes to Iowa
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #870 on: January 24, 2023, 12:59:12 PM »
I thought it was all about vodka.

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #871 on: January 24, 2023, 08:25:05 PM »
Hawkeye Vodka : Iowa ABD
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MrNubbz

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #872 on: January 25, 2023, 11:52:46 PM »
That pairs well with corn dawgs,cheese curds and fried pickles
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #873 on: January 26, 2023, 08:49:42 AM »
it's horrible
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #874 on: January 29, 2023, 02:06:42 PM »
Busch Light is just Bud Light that doesn't pass the QA tests.  Keystone Light is Coors Light.  I forget which one is Miller Lite, maybe Milwaukee's Best Light?
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #875 on: January 29, 2023, 04:14:13 PM »
Quote from: utee94 on January 29, 2023, 02:06:42 PM
Busch Light is just Bud Light that doesn't pass the QA tests.  K
no Sir,

Busch Light is brewed with corn
Bud Light is not
kinda big deal in Iowa
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #876 on: January 29, 2023, 08:56:19 PM »
HFCS

No wonder it's so gross.  Not that its rice beer overlord is any better.
« Last Edit: January 29, 2023, 09:22:21 PM by utee94 »
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #877 on: January 29, 2023, 09:18:27 PM »
it's really bad
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Brutus Buckeye

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #878 on: February 08, 2023, 08:43:00 PM »

Alright, 2 racks of pork back ribs, but no smoker or charcoal grill. How should I cook them? 




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longhorn320

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #879 on: February 08, 2023, 08:57:10 PM »
Quote from: Brutus Buckeye on February 08, 2023, 08:43:00 PM
Alright, 2 racks of pork back ribs, but no smoker or charcoal grill. How should I cook them?





crock pot


https://www.themagicalslowcooker.com/slow-cooker-baby-back-ribs/
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #880 on: February 09, 2023, 11:04:22 AM »
Quote from: Brutus Buckeye on February 08, 2023, 08:43:00 PM
Alright, 2 racks of pork back ribs, but no smoker or charcoal grill. How should I cook them?



What do you have available? 

If you have a gas grill, you can make it be a smoker. Either hit the Lowes/Home Depot and in the grill section they'll have a "smoker box" which you can fill with wood chips, or you can just wrap them up in aluminum foil. Use only one burner to keep the temps down, put the smoker box/foil above that burner, and cook ribs at 225-250 degrees until done. (Tons of ways to do it--I personally season them, run them three hours in the smoker, wrap in foil for 1.5 hours, then unfoil and sauce for last 30 minutes.) Key point--the smoke should NEVER be billowing out in thick white smoke. If so, it's going to make it taste like crap. You want thin blue smoke, almost so thin you can't see it. 

If you don't have that, you can always just use your oven. Put them on a baking sheet (you may want to put a wire rack in the sheet to get them off the bottom because a lot of fat will drip off), and cook the same method that I described for the gas grill. The only thing you'll be missing in smoke flavor. You can add liquid smoke to the seasoning to avoid that, but I think it's unnecessary. 

Obv there are slow cooker recipes like 320 offered, I could tell you how to do it sous vide but I assume that's "insider bullshit"... Heck, I could give you an awesome recipe for Hunan-style cumin pork ribs if you have a wok. But the above should get you started. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #881 on: February 09, 2023, 11:14:21 AM »
When I don't have time to smoke (my grill has a box built in) I generally always sear them on the grill first to get some color.

Preheat the oven to 325.

Then I use a mixture of yellow mustard and liquid smoke, applied to all sides with a basting brush.

Then I use my standard rub on all sides.

Into a covered foil pan they go, with 1/2" beer on the bottom.

I remove the foil about 30 minutes from being done, and apply my standard sauce a couple of times.

Finally, a little more rub to finish and then it's time to eat.
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