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 ... 129 130 [131]   Go Down
Author

Topic: CFB 51 Cookbook, equipment discussion, techniques

 (Read 462288 times)

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 25451
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1820 on: December 19, 2025, 09:43:18 PM »
Quote from: MaximumSam on December 19, 2025, 09:30:00 AM
Man Costco was killing me. I was debating getting brisket instead of prime rib because it's supposed to be pretty mild on Christmas so BBQ can work. But dang the briskets were humongous. I'll check again on Monday. Kroger usually has specials too. The meat search goes on.
13 lb brisket is the sweet spot for me. Could even go up to 15, but those 17-22lb monsters are no bueno.
Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 34640
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1821 on: December 20, 2025, 09:49:06 AM »
Quote from: MaximumSam on December 19, 2025, 06:56:39 PM
I saw a nice looking roast for a much more palatable 9 bucks a pound at Kroger, so I picked it up. I plan to let it sit in the fridge mostly uncovered for about four or five days, but I've seen conflicting things on when to salt it. Anyone have tips?
Salt it now. Put it on a rack and you'll have a puddle of water in 5 days.
Logged
U RAH RAH! WIS CON SIN!

Wildcat4E

  • Red Shirt
  • ***
  • Default Avatar
  • Posts: 120
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1822 on: December 22, 2025, 10:51:14 AM »
Quote from: MaximumSam on December 17, 2025, 06:50:35 PM
Have to go find something for the Christmas feast. Usually get prime rib but got dang is the beef pricey.
Dillons (Kroger) has bone-in prime rib for $10 a lb on special here.  Picked up a $55 chunk for Christmas Day's meal.  Only 5 of us, my 83 yo Dad and 3 females, I ought to get a big enough piece.

Doing a spiral cut ham on the Traeger (see Meat Church Vid below), and a Turkey Breast for Christmas Eve. 

Holiday Ham Just Got a WHOLE Lot Better with Orange Cranberry Glaze!

Should be leftovers past NYD.
Logged

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 25451
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1823 on: December 22, 2025, 11:33:44 AM »
Quote from: Wildcat4E on December 22, 2025, 10:51:14 AM
Dillons (Kroger) has bone-in prime rib for $10 a lb on special here.  Picked up a $55 chunk for Christmas Day's meal.  Only 5 of us, my 83 yo Dad and 3 females, I ought to get a big enough piece.

Doing a spiral cut ham on the Traeger (see Meat Church Vid below), and a Turkey Breast for Christmas Eve. 

Holiday Ham Just Got a WHOLE Lot Better with Orange Cranberry Glaze!

Should be leftovers past NYD.
We should probably do a "Christmas Spread" thread, this one doesn't get as much traffic as a one-off might.
Logged

MaximumSam

  • Red Shirt
  • ***
  • Default Avatar
  • Posts: 394
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1824 on: December 22, 2025, 08:12:45 PM »
Baking tomorrow. Cooks Illustrated has a pretty good Snickerdoodle recipe that I always make. Plus all the girls have something they want to make. My oldest is allergic to nuts which makes me constantly crave a good peanut butter blossom. 
Logged

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 25451
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1825 on: December 22, 2025, 08:16:23 PM »
My daughter loves to cook and today decided to make some focaccia.  My son has been craving some caprese-style focaccia sandwiches.  So without them even knowing, they're coordinating tonight to make some homemade focaccia and roasted tomato/basil/buffalo mozarella sandwiches, and I'll reap the benefits.

I love me some holidays!
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 51700
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1826 on: December 22, 2025, 11:41:07 PM »
my brother smoked a brisket and some ribs and some beans

I'm full!
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

Wildcat4E

  • Red Shirt
  • ***
  • Default Avatar
  • Posts: 120
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1827 on: December 23, 2025, 11:43:50 AM »
Utee suggested a new thread.  Will try my hand at starting one.  Maybe I'll figure out how to post pics again someday, but I'm too old to learn (or re-learn) new shit, I find.
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 51700
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1828 on: December 23, 2025, 11:48:46 AM »
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 16083
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1829 on: Today at 12:56:25 PM »
For anyone who hasn't gotten into the smoker game and is looking for an easy entrance point, Walmart has the 30" Masterbuilt Electric Smoker under $200 right now...

https://www.walmart.com/ip/Masterbuilt-30-inch-Digital-Electric-Smoker-with-Window/120614717

Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 34640
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1830 on: Today at 01:05:18 PM »
That's interesting but I don't think it would survive our salty air here.
Logged
U RAH RAH! WIS CON SIN!

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 16083
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1831 on: Today at 01:27:54 PM »
For $200, who cares if it only lasts a few seasons?

That said, if you were going all in on a smoker, I'd expect you to be looking at something a little up-market... :57:

Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 34640
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1832 on: Today at 01:33:07 PM »
I honestly can get by with the smoker box in my Summit. I'm not that big into smoked things, to be honest. I appreciate great Q when I can get it, which is rare.

My favorite was this place called Chicago Culinary Kitchen in Palatine, IL. Guy did it right. He sold and now lives down here somewhere, but I think he's retired.

Home - Chicago Culinary Kitchen

Been on the cooking channels several times.
Logged
U RAH RAH! WIS CON SIN!
Pages: 1 ... 129 130 [131]   Go Up
« previous next »
 
Support the Site!
Purchase of every item listed here DIRECTLY supports the site.
CFB51 Subscription
Subscribe

FAFO No Trespassing Sign