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Topic: CFB 51 Cookbook, equipment discussion, techniques

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #630 on: December 07, 2020, 04:33:06 PM »
Quote from: CWSooner on December 07, 2020, 04:01:38 PM
Bwarb and Utee:

Thanks for the comments.  They are consistent with a short video I saw from a guy who goes by something like Baby Back Bob.  He says that spare ribs used to have a big price advantage over baby backs, but now not so much.  Still, he prefers St. Louis-cut spare ribs.
My advice to you is to spend a lot of time carefully evaluating both options, in large quantities, until you decide which you prefer. 

As with many things, the more data points the better!
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #631 on: December 08, 2020, 12:59:14 AM »
Prefer St Louis spare BUT,  certain folks don't like dealing with the fat and cartlidge.   Bummer.    

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #632 on: December 08, 2020, 08:54:04 AM »
Quote from: MarqHusker on December 08, 2020, 12:59:14 AM
Prefer St Louis spare BUT,  certain folks don't like dealing with the fat and cartlidge.  Bummer.   


If the spares are butchered St. Louis style there shouldn't be much cartilage.  And when slow-smoked the fat should render down to almost nothing, as well. I absolutely hate eating chunks of unrendered fat, that's why I don't like ribeye steaks, but I've never had a problem with St. Louis style spare ribs.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #633 on: December 08, 2020, 08:57:10 AM »
Yeah.. ribeye steaks. I always go to medium when I cook them. The fat is still there, but more rendered. Still have to cut around it though. I rarely get ribeye. Lately we've been doing strips. Can't find flat iron around here yet.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #634 on: December 08, 2020, 09:03:36 AM »
Right now I've got a flank steak marinating. Anyone ever use this stuff? It's really fantastic for tougher cuts. I normally let it go for longer than "minutes" because I've tried that and the results are much better if you let it go all day.

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #635 on: December 08, 2020, 09:17:51 AM »
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #636 on: December 08, 2020, 09:19:36 AM »
Looks good. try the Adolph's though. It does not disappoint.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #637 on: December 08, 2020, 09:21:22 AM »
Quote from: 847badgerfan on December 08, 2020, 08:57:10 AM
Yeah.. ribeye steaks. I always go to medium when I cook them. The fat is still there, but more rendered. Still have to cut around it though. I rarely get ribeye. Lately we've been doing strips. Can't find flat iron around here yet.
Yeah I do strips for the most part.  Wife and daughter love tenderloin even though it lacks flavor.  They love the tenderness and texture.

I like flat iron too.  And we do lots of skirt and flank, but that usually ends up in tacos.

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #638 on: December 08, 2020, 09:34:57 AM »
Quote from: 847badgerfan on December 08, 2020, 09:19:36 AM
Looks good. try the Adolph's though. It does not disappoint.
I use Adolph's tenderizer for the tri tip in my chili
I'll try the marinade
thanks
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #639 on: December 08, 2020, 09:35:51 AM »
I prefer my rib eyes cut out of a nice prime rib

gives more time for the fat to render

I'm a strip and porterhouse guy

followed by sirloin
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #640 on: December 08, 2020, 10:19:44 AM »
Fine then. Leaves more ribeye for me. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #641 on: December 08, 2020, 03:56:31 PM »
Speaking of ribeyes (and prime rib), local Austin BBQ joint "Stile Switch" annually does their "Twelve Days of Meatmas" and it started today.  There's a different special every day.  This is the lineup:

[color=rgba(232, 225, 201, 0.9)]Day 1 - Tues, Dec 8th:  Brisket King Ranch Casserole with Smokey Arbol Tomatillo Sauce served by the plate with Spanish Rice & Brisket Pinto Beans. [/color]
[color=rgba(232, 225, 201, 0.9)]Day 2 - Wed, Dec 9th: The Waxahachie Hot Chicken Sandwich. [/color]
[color=rgba(232, 225, 201, 0.9)]Day 3 - Thrs, Dec 10th: Smoked Brisket Meatloaf served by the plate with Buttered Mashed Potatoes & Texas Toast.[/color]
[color=rgba(232, 225, 201, 0.9)]Day 4 - Fri, Dec. 11th: 1lb Chicken Fried Beef Rib with Cream Gravy and Cheesy Tater Tot Casserole. [/color]

[color=rgba(232, 225, 201, 0.9)]Day 5 - Sat, Dec 12th: Texas Barbecue Taco Day. [/color]
[color=rgba(232, 225, 201, 0.9)]
Day 6 - Sun, Dec 13th: TAMALES! Fresh Ground Masa, Choice of Smoked Brisket Tamales with Red Roasted Salsa or Pulled Pork Verde Mole Tamales with avocado cream sauce served by the plate with Spanish Rice, Brisket Pintos, Chile Con Queso & Chips[/color]
[color=rgba(232, 225, 201, 0.9)]
MONDAY, DECEMBER 14th - CLOSED [/color]
[color=rgba(232, 225, 201, 0.9)]Day 7 - Tues, Dec 15th: Ola Mailman Sandwich - Table Chopped Brisket, Switch Spicy Sausage, Cheddar, Yellow Onion,  Sorghum/Mustard BBQ Sauce on a Olamaie Biscuit. Served with Buttermilk & Tabasco powdered potato chips with Guest Chef Michael Fojtasek of Olamaie & Lil Ola’s Biscuits.[/color]
[color=rgba(232, 225, 201, 0.9)]Day 8 - Wed, Dec 16th: Smoked Prime Rib served with House Horseradish Cream Sauce. Paired with Fried Rib Glazed Brussel Sprouts.[/color]
[color=rgba(232, 225, 201, 0.9)]Day 9 - Thrs, Dec 17th: * STILES SWITCH 9 YEAR ANNIVERSARY* Smoked Tomahawk Ribeye with Loaded Baked Potato …..and some special surprises. THANK YOU FOR 9 GREAT YEARS![/color]
[color=rgba(232, 225, 201, 0.9)]Day 10 - Fri, Dec 18th: The Switch Gumbo - Smoked Brisket, Chicken, & Sausage served over potato salad and a side of Dunker’s Crackers.[/color]
[color=rgba(232, 225, 201, 0.9)]Day 11 - Sat, Dec 19th:  Chef Callie Speer’s Famous Migas Kolache with Smoked Pulled Pork. [/color]
[color=rgba(232, 225, 201, 0.9)]Day 12: Sun, Dec 20th: TAMALE PART DEUX: Fresh Ground Masa, Smoked Brisket Tamales with Red Roasted Salsa or Pulled Pork Verde Mole Tamales with avocado cream sauce served by the plate with Spanish Rice, Brisket Pintos, Chile Con Queso & Chips[/color]


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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #642 on: December 08, 2020, 03:57:40 PM »
Well that formatting turned out crappy
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #643 on: December 08, 2020, 03:58:51 PM »
today Dec. 8th

If you are not swinging by to grab this Kick-Asserole you are doing life all wrong.
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