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Topic: CFB 51 Cookbook, equipment discussion, techniques

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1036 on: July 20, 2023, 09:15:20 PM »
May be an image of 1 person and text that says 'the drake gatsby @DrakeGatsby Cleaning a cast iron skillet: -Rub the still-warm interior with paper towels -Scrub with nonabrasive scrub pad -Answer the skillet's riddles three -Heat over medium-low heat -Bathe skillet in the light of the blood moon and recite the Ancient Words -Rub with olive oil'
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1037 on: August 04, 2023, 09:42:38 AM »
BRAIDED PORK BELLY RECIPE AND METHOD

https://blog.thermoworks.com/pork/braided-pork-belly/?trk_msg=AQ5UJR05RF74F7DPLEUV5C1I3S&trk_contact=H89QVPF8R472I2NSIU8LTNL6IG&trk_sid=Q5BCJ6VU121NO2OBRI62SPPSIS&trk_link=K4VUVFPDGEI4P3QF48PL2K8OSG&bxid=542B84118572746C623E14F831&utm_source=listrak&utm_medium=email&utm_term=How%20to%20Make%20Braided%20Pork%20Belly&utm_campaign=Aug2023-Pork-Belly-OpenBox-3-b-CS

You know we love pork belly, and we’re pretty sure you feel the same way. That’s why we’re excited to bring you this method for braided pork belly. It’s a gorgeous presentation for a gorgeous meat. Is there anything especially revolutionary in this method? Maybe not, but it’s a nice chance to go over some pork belly temperature basics again, and that’s never a bad thing. Get your sharp knives and your leave-in probes out, you’re going to want this one.

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1038 on: August 05, 2023, 08:42:17 AM »
Hmmmmm, that might be interesting...

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1039 on: August 05, 2023, 10:03:30 AM »
I'll hope to have my brother try it around Xmas
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1040 on: August 07, 2023, 02:20:53 PM »
Had a quandary yesterday. My wife's sister had a baby, so we were planning on going to visit and taking some food--including a dish that required 1# of ground beef. So I set to defrosting some very lean ground beef. And I realized we didn't have any of my burger blend (chuck + brisket point) frozen, so she was going to pick up some non-lean beef at the grocery store.

Well, she changed the dish she was taking to her sister, which meant I was defrosting some 95% lean beef. Which is... Well, not exactly ideal for burgers.

So I asked her to pick up a couple slices of bacon from the store. Ground up a few ounces of bacon in the food processor and added it to the beef to increase the fat content. She had bought significantly more bacon--and they were VERY thick slices--than I needed as well. So I grilled the bacon and the burgers, and so we got beef+bacon burger, topped with more bacon.

Add some home-fried onion rings, a Pizza Port IPA, and away we go...


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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1041 on: August 18, 2023, 09:59:04 AM »
So... How would you make something like this?



It's from Brooke Williamson's restaurant. We went there for my wife and her friends as a combined b-day as 3 of them have Dec birthdays. One of her friends ordered the pork shank and I'm challenging myself to try to replicate it.

I can't find a copycat recipe online. I'm finding recipes for glazed (braised) pork shank, and recipes for molasses/mustard glazes on pork, and thinking I'm going to try to combine the two and see what I come up with...

This is what it looks like if that helps...

« Last Edit: August 18, 2023, 10:20:37 AM by betarhoalphadelta »
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1042 on: August 18, 2023, 10:31:10 AM »
luv a good pork shank
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1043 on: August 19, 2023, 10:43:49 AM »
Help wanted.

Mrs. 847 decided it would be good to buy a whole spare rib rack. I got the skirt off, and the membrane.

Any tips on removing the... tips? I'm having a rock fight with it right now.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1044 on: August 19, 2023, 11:07:29 AM »
Quote from: 847badgerfan on August 19, 2023, 10:43:49 AM
Help wanted.

Mrs. 847 decided it would be good to buy a whole spare rib rack. I got the skirt off, and the membrane.

Any tips on removing the... tips? I'm having a rock fight with it right now.

Just cook it all together.  Lots of good meat in there. There's no REAL need to square up the rack.   St. Louis cut wasn't always the "only" way to do pork spares.

And if you don't like them they're easy enough to cut off when they're cooked and tender.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1045 on: August 19, 2023, 11:11:07 AM »
Agreed with utee. They most likely separate it with a band saw at the butcher, and I doubt you have a bandsaw (actually I think you'd be the type to have one, but probably not one clean enough you'd cut meat with it lol). Maybe if you have a SERIOUS cleaver to get through it, you'd be okay. 

But no reason not to just cook it all together. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1046 on: August 19, 2023, 12:37:17 PM »
I did it all together one time and it was so darn fatty we threw it out.

I managed to get my way through it, but I screwed up the tips to the point where I further trimmed those and froze the meat for grinding later, along with the skirt and some fat.

I now have St. Louis style ribs on my grill (indirect) with the smoker box cranking. Combo of applewood and mesquite. 

Thanks for the tips guys - and yeah, I used to have a band saw (and a band) but I gave it all to my son before we moved here. No storage (no basement) for any of that, sadly.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1047 on: August 19, 2023, 07:31:03 PM »
basements are rare in Florida

I'm not moving there
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1048 on: August 20, 2023, 08:11:36 PM »
Quote from: 847badgerfan on August 19, 2023, 12:37:17 PM
I did it all together one time and it was so darn fatty we threw it out.

It shouldn't affect anything other than the very end of the rib rack, and there's all sorts of tasty meat in between those chine bones.  It's not as easy to get to as just gnawing on the side of a St. Louis cut rack though, that's for sure.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1049 on: August 21, 2023, 11:16:53 AM »
Made this last night: https://foodfolksandfun.net/beef-negimaki/

It was something I'd avoided b/c I thought it would be difficult and hard to work with, and it was REALLY quite easy. Just scallion wrapped in pounded out flank steak, marinated in a soy/mirin/ginger/sugar mixture, then pan seared. 

Really delicious! Wife made some hibachi steakhouse style garlic noodles to pair. 

Would probably try to make sure I pound them out a little thinner and more uniform next time, but highly recommend if you're looking for something a little different. 
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