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Topic: CFB 51 Cookbook, equipment discussion, techniques

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1078 on: September 07, 2023, 02:58:40 PM »
Hey @847badgerfan just saw a friend post this picture from a storied Texas BBQ joint in Taylor called Louie Mueller BBQ.  Take a look at the rib, which still has that part of the breast bone attached.  Totally common way to cook and eat BBQ ribs, it shouldn't ever taste weird or anything, there's a lot of good meat up in there.


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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1079 on: September 07, 2023, 03:00:30 PM »
I'd eat that. But it does look he removes the skirt, correct?
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1080 on: September 07, 2023, 03:23:58 PM »
Quote from: 847badgerfan on September 07, 2023, 03:00:30 PM
I'd eat that. But it does look he removes the skirt, correct?
DEFINITELY remove the skirt.

And then either throw it on the smoke (for less time 'cause it's thin) and snack on it, or chop it up into some beans.  Or you could save it raw, for later, and braise it into some taco meat-- I do that sometimes too.
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1081 on: September 14, 2023, 04:54:14 PM »
Anybody here tried baking soda as a meat tenderizer?
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1082 on: September 14, 2023, 04:56:02 PM »
Step 1: Dissolve Baking Soda into water
 
Step 2: Soak meat in solution for at least 15 minutes
  • This process allows the baking soda to neutralize acid on the surface of the meat, resulting in less toughness and a cooked meat that is juicy on the inside while remaining crispy on the outside.
  • Note: Some cuts of meat may take longer to soak in the baking soda to fully tenderize. You’ll want to refrigerate the brine for longer soak times.
 
Step 3: Remove meat and rinse thoroughly
  • Just as you would with dry brining, rinse your meat until it's (mostly) free of all the baking soda.
 


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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1083 on: September 14, 2023, 05:36:45 PM »
Never tried it myself. Would love to hear how it works out. 
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1084 on: September 14, 2023, 07:08:35 PM »
I've used it on wings and turkey that got bakes in the oven to crisp the skins, though not as a meat tenderizer. Probably a similar chemical process, I would guess.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1085 on: September 14, 2023, 07:42:52 PM »
Quote from: MaximumSam on September 14, 2023, 07:08:35 PM
I've used it on wings and turkey that got bakes in the oven to crisp the skins, though not as a meat tenderizer. Probably a similar chemical process, I would guess.
Yeah, I've done it to help desiccate the skin to help it get crispy. That and some salt on the skin uncovered for 24 hours in the fridge. 
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1086 on: September 18, 2023, 08:25:37 AM »


Lamb burger with tzatziki, feta, red onion and spinach. Greek roasted potatoes. Weekend Vibes IPA to close out an awesome weekend...
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1087 on: September 18, 2023, 09:14:16 AM »
Where's the beef?
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1088 on: September 18, 2023, 09:32:25 AM »
burger is up to $5/lb here - in beef country

what's ground lamb worth?
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1089 on: September 18, 2023, 10:06:02 AM »
Quote from: 847badgerfan on September 18, 2023, 09:14:16 AM
Where's the beef?
As we've discussed, <other meat> burger is an accepted deviation from the idea that burgers are ONLY made with beef. 

After all, if I called this a lamb sandwich, that would have been FAR less descriptive than calling it a lamb burger. The construction of the sandwich is "burger", but the meat is substituted for something other than beef. 

Quote from: FearlessF on September 18, 2023, 09:32:25 AM
burger is up to $5/lb here - in beef country

what's ground lamb worth?
Not sure... Wife does the supermarket shopping; I do Costco. No ground lamb at Costco. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1090 on: September 18, 2023, 10:12:51 AM »
I'd like less bun with mine.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1091 on: September 18, 2023, 10:23:48 AM »
put it on a cracker
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