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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 #966 on: May 26, 2023, 11:27:34 AM »
Quote from: 847badgerfan on May 26, 2023, 10:44:50 AM
I'm doing this for sure. Thanks!

And we do have a vacuum sealer. Gonna buy a meat slicer soonish. I've always wanted one.
I was looking into meat slicers, but just note that to get into bacon, due to the size of the slab, you probably need at least a 10" slicer, which starts getting into more commercial style (with a corresponding price point). And then as a result you end up with significant size and weight, which is also what keeps me from doing it. I have no room for a giant meat slicer in my already overstuffed kitchen and garage. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #967 on: May 27, 2023, 08:00:03 AM »
Quote from: betarhoalphadelta on May 26, 2023, 11:27:34 AM
I was looking into meat slicers, but just note that to get into bacon, due to the size of the slab, you probably need at least a 10" slicer, which starts getting into more commercial style (with a corresponding price point). And then as a result you end up with significant size and weight, which is also what keeps me from doing it. I have no room for a giant meat slicer in my already overstuffed kitchen and garage.
Yeah, I probably don't have the space either, to be honest. Probably need to go through my arsenal and purge a bit. I think I have too much stuff.

I have a stand-alone meat grinder. A uni-tasker. Probably should just get the attachment for the stand mixer. Do those work OK? Anyone use one?
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #968 on: May 27, 2023, 09:01:42 AM »
Quote from: 847badgerfan on May 27, 2023, 08:00:03 AM
I have a stand-alone meat grinder. A uni-tasker. Probably should just get the attachment for the stand mixer. Do those work OK? Anyone use one?
I have the attachment, and it works okay. Sometimes I worry that I'm going to burn the motor out on the mixer when I do ~10# of meat or so through it though. It seems like the motor is working a little harder than I'd like, and it gets quite warm. There's a point every time I do it where I question whether I should buy a stand-alone grinder. BTW I haven't tried the sausage stuffing attachment yet, so I don't know how well that works. 
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #969 on: May 27, 2023, 09:04:50 AM »
Same, it's not for large volume.   Works alright, feels like a hack though.   Of course in a house with 3 bakers they don't want to ever see me near their stand mixers with meat.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #970 on: May 27, 2023, 09:09:16 AM »
Sounds like I'm keeping the meat grinder.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #971 on: May 27, 2023, 02:50:01 PM »
Drunken shrimp with cilantro lime rice.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #972 on: May 28, 2023, 08:35:07 AM »
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #973 on: May 30, 2023, 03:15:42 PM »
Quote from: Cincydawg on May 23, 2023, 02:32:38 PM
[img width=450.989 height=500]https://i.imgur.com/Fr6aDQk.png[/img]
May be an image of 1 person, fire and text that says 'This is what happens when you don't click your tongs twice before grilling'
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #974 on: June 02, 2023, 02:25:22 PM »
Ribs... 

I normally go 3-1.5-.5 for baby back ribs. I.e. uncovered 3 hrs, 1.5 hrs in foil, then 30 minutes uncovered to reset the bark and sauce them. 

That puts them a little *too* tender for my taste, but the wife and kids love 'em falling off the bone, so I make them how they want. 

I just went to Costco and saw they're now selling big rolls of pink butcher paper, so I bought some. I know a lot of Texas brisket are wrapped in butcher paper instead of foil once the bark is set. Foil can sometimes cause a bit of a "pot roast" texture, whereas there's more permeability of the paper so it doesn't kill the bark as much, so I'm led to believe.

Does anyone do this with ribs? Cooking some on Sunday and thinking butcher paper might be a better option than wrapping in foil. 
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #975 on: June 02, 2023, 10:02:37 PM »
Yes.  I picked up a roll a few months back.  It certainly works as described.    There's no denying this.  I've always seen this utilized at bbq establishments.
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GopherRock

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #976 on: June 03, 2023, 09:50:17 AM »
What temp do you run the cooker at for the ribs?
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #977 on: June 03, 2023, 09:52:57 AM »
Quote from: GopherRock on June 03, 2023, 09:50:17 AM
What temp do you run the cooker at for the ribs?
Usually settle in the 225-250 range. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #978 on: June 03, 2023, 10:55:44 AM »
I normally start them on the grill, indirect with smoke, for as long as the smoker box gives smoke. Usually, I can get 90 minutes at 225. Then they go in a covered foil pan in the oven at 225, with a little beer in the pan. Finally, they get finished on the grill, higher heat, and then sauced in the last 15 minutes.

It's a 4-5 hour process for fall of the bone, which we like. The only competition I need to win is Mrs. 847's approval. Haven't lost in a long time, or never.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #979 on: June 03, 2023, 12:07:25 PM »
Quote from: 847badgerfan on June 03, 2023, 10:55:44 AM
I normally start them on the grill, indirect with smoke, for as long as the smoker box gives smoke. Usually, I can get 90 minutes at 225. Then they go in a covered foil pan in the oven at 225, with a little beer in the pan. Finally, they get finished on the grill, higher heat, and then sauced in the last 15 minutes.

It's a 4-5 hour process for fall of the bone, which we like. The only competition I need to win is Mrs. 847's approval. Haven't lost in a long time, or never.
If you've never tried it, sous vide ribs can be a lot of fun. Fall off the bone tenderness with ~medium doneness. 

I season them with a typical BBQ rib rub, bag them up and drop them in a 145* sous vide for 24 hours. Then on the grill just long enough to dry out the surface a bit and apply sauce and let it set, and you're good to go. 

Only thing you end up missing is the actual smoke flavor. But if you wanted that, smoking them for 60 minutes at low temp would be enough to get that flavor in before you bagged them and dropped them in the bath. 

Sous vide is actually my wife's favorite way to have them, although I prefer traditional. So every time we do ribs w/o the kids I'll do sous vide because it sometimes seems silly to fire up the entire smoker for only 1 slab. When the kids are here and I'm making three slabs I usually do them on the smoker. 
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