header pic

Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

The 'Old' CFN/Scout Crowd- Enjoy Civil discussion, game analytics, in depth player and coaching 'takes' and discussing topics surrounding the game. You can even have your own free board, all you have to do is ask!!!

Anyone is welcomed and encouraged to join our FREE site and to take part in our community- a community with you- the user, the fan, -and the person- will be protected from intrusive actions and with a clean place to interact.


« previous next »
Pages: 1 ... 25 26 [27] 28 29 ... 92   Go Down
Author

Topic: CFB 51 Cookbook, equipment discussion, techniques

 (Read 139550 times)

FearlessF

  • Hall of Fame
  • *****
  • Posts: 37390
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #364 on: December 02, 2019, 08:53:14 PM »
:smiley_confused1:
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

GopherRock

  • Starter
  • *****
  • Posts: 2421
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #365 on: December 09, 2019, 10:11:03 PM »
@utee94 ,got a good recipe for 'nanner pudding? I seem to recall you once saying that it was an appropriate dessert for a meal of smoked brisket, cornbread, and mac and cheese.

Some friends of ours are having a dinner with that as the main course after the new year.
Logged

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17620
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #366 on: December 10, 2019, 08:29:06 AM »
Quote from: GopherRock on December 09, 2019, 10:11:03 PM
@utee94 ,got a good recipe for 'nanner pudding? I seem to recall you once saying that it was an appropriate dessert for a meal of smoked brisket, cornbread, and mac and cheese.

Some friends of ours are having a dinner with that as the main course after the new year.

Oh yeah, nanner pudding is probably THE classic dessert for Texas BBQ.

You find it all over the South, but our version is served chilled rather than warm, it'll have whipped cream either on top of folded into the mix (rather than merinque on top like in other parts of the South), and it'll have Nilla wafers around the top, or even layered into the dish.

My mom makes the version that we used at our BBQ restaurant so I can check with her, I just realized as I answered you that I've never made it myself.  
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 37390
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #367 on: December 17, 2019, 11:03:49 PM »
Weber SmokeFire pellet grill can sear steaks AND smoke or slow cook brisket

Weber’s latest addition to the barbecue arena could be a meat-lovin' game-changer


https://www.t3.com/news/weber-smokefire-pellet-grill
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17620
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #368 on: December 18, 2019, 08:14:14 AM »
I've had food cooked on pellet smokers.  It's ok.  I still think the offset is better.  But it's certainly not as convenient.
Logged

MarqHusker

  • Team Captain
  • *******
  • Default Avatar
  • Posts: 5498
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #369 on: January 17, 2020, 10:42:48 PM »
Was picking up some duck breast today when I came across some pork cheeks.   Ooh, I say.  Yes, I'll have some of that.   I haven't braised them myself in some time.  Still my favorite bite of pork.  Another great reason to go to pig roasts.  Nobody is coming for the cheeks.
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 37390
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #370 on: January 17, 2020, 10:51:54 PM »
Hog Jowl

preach it!
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17620
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #371 on: January 20, 2020, 01:58:36 PM »
Cheeks are tasty mmmm hmmmm.

Maybe the absolute best bite of BBQ I've ever had, was the smoked beef cheek at a local restaurant called Leroy and Lewis. I've never done them myself but it's on the list.
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 37390
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #372 on: January 20, 2020, 02:44:58 PM »
Smoked Beef Cheeks - 44 Farms $13 | WED-FRI ONLY

Well, that just made my list of places to visit

If I'm going that far south might as well play a course I have yet to try.................

ATTENTION GOLFERS: Riverside Golf Course is currently a "Bring Your Own Cooler" Facility!
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

CWSooner

  • Team Captain
  • *******
  • Posts: 6045
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #373 on: January 20, 2020, 03:45:32 PM »
Quote from: utee94 on January 20, 2020, 01:58:36 PM
Cheeks are tasty mmmm hmmmm.

Maybe the absolute best bite of BBQ I've ever had, was the smoked beef cheek at a local restaurant called Leroy and Lewis. I've never done them myself but it's on the list.
What would be your choice of wood?
Logged
Play Like a Champion Today

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17620
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #374 on: January 21, 2020, 07:34:54 AM »
Quote from: CWSooner on January 20, 2020, 03:45:32 PM
What would be your choice of wood?
For beef I pretty much always go with post oak. Its smoke is heavy and flavorful and beef holds up well to it.

For pork and fowl, I like hickory/pecan.  It's a lighter, sweeter smoke that works well with the more delicate flavors of the pork and bird.  Fruit woods like apple and cherry are also great for pork and fowl.

A lot of people like mesquite, but I stay away from it for smoking.  Its flavor is stronger, more intense than oak, and it can overpower even beef.  It also tends to burn hotter and faster, and since I use exclusively an offset stick-burning rig, that means it requires a lot more tending.

I do however like mesquite for direct grilling, I burn the sticks down to coals and then cook steaks or burgers or whatever over it.  Also, some of the best BBQ I've ever had was cabrito that we BBQ'd in large trenches dug out, where we shoveled the mesquite coals in under the goats on spits.  That was some unbelievable Q.
Logged

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17620
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #375 on: January 21, 2020, 07:36:52 AM »
Quote from: FearlessF on January 20, 2020, 02:44:58 PM
Smoked Beef Cheeks - 44 Farms $13 | WED-FRI ONLY

Well, that just made my list of places to visit

If I'm going that far south might as well play a course I have yet to try.................

ATTENTION GOLFERS: Riverside Golf Course is currently a "Bring Your Own Cooler" Facility!
Don't know anything about the golfing, but you should definitely check out Leroy and Lewis if you get the chance.  Their brisket is excellent as well, but those smoked beef cheeks are The Truth.

I will say however, they're so rich that a little goes a long way.  If I'd normally polish off 1/3-1/2 lb of brisket, I might only eat 1/4 lb or less of the cheeks.  But they're so tasty.
Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 25044
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #376 on: January 21, 2020, 08:05:50 AM »
So I got a sous vide apparatus for Christmas. I have not had the chance to try it yet, but probably next (not this) weekend.

Was thinking of doing double-cut bone-in pork chops. Anyone have any advice on how long to cook and at what temp? I'll probably serve it with an apple/jalapeno reduction sauce and grilled sweet potato planks.
Logged
U RAH RAH! WIS CON SIN!

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17620
  • Liked:
Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
« Reply #377 on: January 21, 2020, 12:38:29 PM »
I don't know anything at all about cooking sous vide, but let us know how it goes!
Logged
Pages: 1 ... 25 26 [27] 28 29 ... 92   Go Up
« previous next »
 
Support the Site!
Purchase of every item listed here DIRECTLY supports the site.
WeatherPROOF Sign Two Sided

Living Wedding Guest Book