Print Page - CFB 51 Cookbook, equipment discussion, techniques

The Power Five => Big Ten => Topic started by: 847badgerfan on February 03, 2017, 09:58:27 PM

Title: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 03, 2017, 09:58:27 PM

We are going to archive our old stuff for certain. But we now can start new, as I'm sure we've all evolved in our skill sets and tastes since 2007. For outdoors, I cook on a Weber Genesis gas grill and a Weber Performer charcoal grill, when I'm at the house anyway.

Cast Iron is always my preferred vessel - inside and outside.

Our old stuff is archived on here, and I managed to save the index from the old site before they tore it down on us:

Here is the index as provided by our list guy, Medina. Thanks a ton. Most organized poster ever.

#	Page	Category	Food	Poster	Post Date	Comments
34	5	Breakfast	Greek Breakfast	847badgerfan	09/09/09	.
51	6	Breakfast	Migas (Mexican Scrambled Eggs)	MextheDog	11/06/09	.
91	11	Breakfast	croissants with sausage, home fries, etc	LetsGoPeay	09/18/11	.
49	6	dessert	Cinnamon Apples	BurntEyes	10/21/09	.
67	8	dessert	Guinness Chocolate Cupcakes	UTerin03	10/26/10	.
99	13	dessert	Buckeyes (chocolate and PB)	medinabuckeye1	11/07/11	.
16	3	Dip	Dip-Cheese	Hawkeyes1982	07/15/08	.
30	5	Dip	Dip-Cheese	bamabuckeye144	08/31/09	.
32	5	Dip	Dip-Rueben	gobrutus1	09/04/09	.
38	5	dip	dip-queso	BurntEyes	09/22/09	.
46	6	Dip	dip-jalapeno	UTerin03	10/08/09	.
37	5	drinks	Bloody Mary	BurntEyes	09/22/09	.
97	12	drinks	Hot Cider	medinabuckeye1	11/06/11	.
1	1	Meat	Ribs-dry rub	Polyol	09/20/07	.
2	1	Meat	Beef Brisket	utee94	09/20/07	.
3	1	Meat	Italian Sausage and peppers	BuckeyeCMO	09/21/07	.
6	1	Meat	Sunday Gravy-(Pork&Sausage in Sauce)	BuckeyeCMO	09/21/07	Not sure what to call this?
7	2	Meat	Brats in beer with onion and garlic	847badgerfan	09/24/07	.
8	2	Meat	Chili (with beans)	captpointspread	09/24/07	.
9	2	Meat	Chili (no beans)	847badgerfan	09/24/07	.
11	2	Meat	Chicken Breast Sandwich - Tailgate	847badgerfan	01/17/08	.
13	2	Meat	meatloaf	847badgerfan	04/23/08	.
14	2	Meat	Chicken Breast with Goat Cheese and Salsa	dudekd	05/22/08	.
17	3	Meat	Sausage Balls	RockChalk7598	08/08/08	.
19	3	Meat	Burgers-Bacon Cheese	Lion4Life76	09/05/08	.
22	3	Meat	Spaghetti	Gatorama2	12/11/08	.
23	3	Meat	Chicken-dry rub	GambierDawg	01/07/09	.
24	3	Meat	Sausage, Red Beans, Rice	GambierDawg	01/07/09	.
26	4	Meat	Ribs-dry rub	utee94	03/17/09	.
27	4	Meat	Mussels	847badgerfan	04/21/09	.
29	4	Meat	Ribs-dry rub	847badgerfan	06/19/09	.
31	5	Meat	Ribs-dry rub or liquid	847badgerfan	09/01/09	.
33	5	Meat	Steak, Pepper Wrap	EastLansingAdam	09/05/09	.
35	5	Meat	Chicken Tenders	EastLansingAdam	09/10/09	.
36	5	Meat	Fish-blackened with Cilantro	847badgerfan	09/18/09	.
39	5	Meat	kielbasa	EastLansingAdam	09/23/09	.
40	6	Meat	kielbasa	BurntEyes	09/23/09	amendments to ELA's
43	6	Meat	"BBT" filet mignon sandwich	847badgerfan	10/01/09	.
44	6	Meat	burger	847badgerfan	10/07/09	.
48	6	Meat	Chicken Breasts with Apples	EastLansingAdam	10/16/09	.
52	7	Meat	burgers-with bbq and breadcrumbs	GambierDawg	11/24/09	.
54	7	Meat	burger-umami	847badgerfan	01/30/10	.
55	7	Meat	Chicken, Bourbon	MisterBlack	01/31/10	.
56	7	Meat	Pork Tenderloin	847badgerfan	04/23/10	.
58	8	Meat	Salmon, smoked	847badgerfan	06/22/10	.
59	8	Meat	Salmon, smoked	MisterBlack	06/22/10	.
60	8	Meat	Steak-spiced	847badgerfan	07/20/10	.
61	8	Meat	Burgers-Western Omlette	GambierDawg	09/01/10	.
62	8	Meat	Burgers-BBQ Bacon Bleu Cheese	GambierDawg	09/01/10	.
63	8	Meat	Turkey Sandwich	GambierDawg	09/01/10	.
68	8	Meat	Steak-Stir Fry	BurntEyes	10/28/10	.
71	9	Meat	Jamaican Jerk Chicken Pasta	EastLansingAdam	12/18/10	.
72	9	Meat	Gyros - Lamb	847badgerfan	12/29/10	.
76	9	Meat	Ahi Tuna Salad	847badgerfan	03/12/11	.
77	9	Meat	Amberjack (partial recipe)	Gatorama2	03/21/11	.
79	10	Meat	Chicken, Teriyaki Burger	EastLansingAdam	04/22/11	replaces earlier post?
80	10	Meat	Chicken Breasts-grilled with sauce	847badgerfan	04/22/11	.
81	10	Meat	Shrimp-grilled	847badgerfan	05/14/11	.
82	10	Meat	Turkey Burgers	847badgerfan	05/20/11	.
84	10	Meat	Tuna-grilled	EastLansingAdam	07/20/11	.
85	10	Meat	Tuna-grilled	847badgerfan	07/21/11	.
87	10	Meat	Burgers-with blue cheese and a beet	847badgerfan	07/28/11	.
89	11	Meat	Sloppy Joe	EastLansingAdam	08/19/11	.
90	11	Meat	wings	847badgerfan	08/28/11	.
92	12	Meat	Chili (with beans)	MaximumSam	10/03/11	Per utee, this is bean soup
95	12	Meat	burgers beef/pork with spices and whiskey	roaddawg2	10/17/11	.
96	12	Meat	Tacos	MaximumSam	10/29/11	.
102	14	Meat	Leg of Deer	847badgerfan	12/02/11	.
103	14	Meat	Chicken Breast	847badgerfan	01/20/12	.
104	14	Meat	Chicken and Dumplings	EastLansingAdam	01/22/12	.
105	14	Meat	Flank Steak	847badgerfan	02/11/12	.
111	16	Meat	Meatballs	847badgerfan	03/04/12	.
114	16	Meat	Veal Picatta	847badgerfan	03/05/12	.
115	16	Meat	Tuna-Steak	847badgerfan	03/08/12	.
116	16	Meat	Tuna-Steak	roaddawg2	03/09/12	.
119	17	Meat	Fried Chicken	PennState4Life	05/26/12	.
120	17	Meat	Pork Loin	bohonkNU	06/07/12	.
121	17	Meat	Chicken Breast	bohonkNU	06/07/12	.
122	17	Meat	Mustard and Herb Pork Chops	EastLansingAdam	08/22/12	.
123	17	Meat	Caribbean Pork	EastLansingAdam	08/22/12	.
125	17	Meat	Pork Sandwiches	EastLansingAdam	08/22/12	.
126	17	Meat	Asian Chicken	EastLansingAdam	08/22/12	.
127	17	Meat	Balsamic Garlic Chicken	EastLansingAdam	08/22/12	.
129	18	Meat	Tequila Lime Chicken	EastLansingAdam	08/22/12	.
5	1	Sauce	Sauce-basting (garlic)	847badgerfan	09/21/07	.
10	2	Sauce	Sauce-Finishing - steak/chicken	847badgerfan	09/25/07	.
12	2	Sauce	Sauce-basting	847badgerfan	04/04/08	.
18	3	Sauce	Sauce-marinade	5honda	09/03/08	.
28	4	Sauce	Marinade-Teriyaki chicken	RaginAsian	06/19/09	.
45	6	Sauce	burger sauce (Mayo & horseradish or garlic)	847badgerfan	10/07/09	.
53	7	sauce	dry rub for beef, poultry, pork, fish, etc	847badgerfan	01/11/10	.
57	7	Sauce	blue cheese steak finishing sauce	847badgerfan	06/11/10	.
69	8	Sauce	BBQ Sauce, Carolina Style	847badgerfan	10/30/10	.
70	9	Sauce	Cesar Salad Dressing	847badgerfan	11/07/10	.
73	9	Sauce	Tzatziki sauce	847badgerfan	01/21/11	.
78	9	Sauce	marinade-chicken breast	EastLansingAdam	04/22/11	says it is teriyaki chick burger
88	11	Sauce	blue cheese sauce	847badgerfan	07/28/11	used in other 847 recipes
94	12	Sauce	BBQ sauce, from SEC board	847badgerfan	10/15/11	.
107	15	Sauce	Roasted Red Pepper and Shallot Sauce	847badgerfan	02/12/12	.
108	15	Sauce	Big Mac Sauce	847badgerfan	02/16/12	.
109	15	Sauce	Blackened (Chicken/fish/prok) rub	847badgerfan	02/16/12	.
110	15	Sauce	Blackened (Chicken/fish/prok) Sandwich sauce	847badgerfan	02/16/12	.
112	16	Sauce	Pork Tenderloin Marinade	847badgerfan	03/05/12	.
113	16	Sauce	Pork Tenderloin Brine	MrNubbz	03/05/12	.
117	17	sauce	Low-Fat Creamy Garlic Dressing	847badgerfan	04/30/12	.
118	17	sauce	Flank/Skirt Steak or Chicken Marinade	847badgerfan	05/21/12	.
124	17	sauce	Caribbean Pork Sauce	EastLansingAdam	08/22/12	.
4	1	Side	Garlic Bread-Grill/Tailgate	847badgerfan	09/21/07	.
15	2	side	Asparagus with Bacon	GambierDawg	06/11/08	.
20	3	Side	Mushrooms	847badgerfan	11/13/08	.
21	3	Side	Mushrooms	BurntEyes	11/23/08	.
25	4	Side	Mushrooms	847badgerfan	03/16/09	.
41	6	Side	Mushrooms	847badgerfan	09/25/09	repeat of his 11/13/08?
42	6	Side	Mushrooms	BurntEyes	09/25/09	variation of 847's recipe
47	6	Side	Tomato Salad	847badgerfan	10/13/09	.
50	6	Side	Asian Marinated Veggies	847badgerfan	11/06/09	.
64	8	Side	Mushroom Soup	847badgerfan	09/14/10	.
65	8	Side	Mushrooms	BurntEyes	09/22/10	repeat of his earlier
66	8	side	French Onion Soup	EastLansingAdam	10/23/10	.
74	9	Side	Pho (Vietnamese chicken noodle soup)	847badgerfan	01/21/11	.
75	9	Side	Butternut Squash Soup	847badgerfan	01/27/11	.
83	10	Side	Potato Salad	BuckeyeRob	05/29/11	.
86	10	side	Enchilada	utee94	07/24/11	not sure this is a side . . .
93	12	Side	Corn on the cob	847badgerfan	10/14/11	.
98	13	Side	Jalapeno Cornbread	medinabuckeye1	11/07/11	.
100	13	Side	Lobster/Corn Bisque	847badgerfan	11/25/11	.
101	13	Side	Pozole	MaximumSam	11/26/11	.
106	15	Side	Potato and Parsnip Puree	847badgerfan	02/12/12	.
128	17	side	"Homemade" Potato Chips	847badgerfan	08/22/12	.

Title: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 09:36:45 PM

:88:

Is this one of those BBQ threads I have been hearing about?I really enjoy a dry rub on my baby back rids...here is the recipe.1/3 cup Brown Sugar2 tbsp paprika 2-3 tbsp's salt2 tbsp's chili powder1 tbsp onion powder1 tbsp brown mustard2tsp's lemon pepper2tsp's cumin1/2tsp chyanne1 tbsp basile1 tbsp tyme1 tbsp oraganoAll the herbs I like fresh and chopped fine. Just combine all components and rub it on ohh say 2-3 good size racks. I also like to remove the membrane that is found on the underside of the ribs...it allows the spices to soak in better. Put it on the BBQ SUPER HOT...for 3 min on each side...then I like to place them on the hotdog grill up top and turn the heat completley down...sometimes I only run 2 of the 3 burners on low. Cook for 1hour at the low temp...let me tell you BEST damn ribs EVAR!!!

Thanks for the recipe, Poly. That sounds really good, I'll have to try that sometime soon.

I like to cook mine even slower than that. But the marinade looks good, and much more sophisticated than mine.

EastLansingAdam wrote: I like to cook mine even slower than that. But the marinade looks good, and much more sophisticated than mine.Yeah, its kinda complex; however, it is one of the best I have ever had. You could certanly simplify it...main components being brown sugar, cumin, paprika, and salt...you could throw in some garlic as well...but it really doesnt need it. Oh and its not technically a marinade...really a dry rub. And I have gone and hour and a half and it turns out fine...really the longer and slower the better.

If it's got mustard, rather than ground mustard seed, then it's not really a dry rub either. I'd cook 'em even lower than that. Ribs can stay on a 200-degree pit for 3 or 4 hours depending on their size.Some folks like the membrane off, some like it on. Like polyol, I prefer it off, because it gets kind of bitter and rubbery as it cooks. But some people like how it makes the rack easier to handle. To each his own I suppose. I'll post my Texas BBQ brisket recipe in a bit.

I am looking for a new chili recipe. Anyone have one that uses chicken as a base?

Hey myillini, you should check out the chili/BBQ thread over on the B12 board. There are lots of recipes over there.

This is for Texas-style BBQ, which is primarily beef, and specifically, brisket.Just for reference, my cooker set-up has an offset fire-box and a large horizontal smoking chamber, but I included some directions if you have a normal grill. Also, I'd stick with a 9-lb to 11-lb brisket or so. You can get them up to 14-17 lbs (and I've even seen some 20-lb monsters), but the bigger ones are typically from older stock, and so they tend to be tougher, and they also take a lot longer to cook.Texas BBQ beef brisketDry Rub:2 parts salt1 part black pepper1 part paprika(1/2 part chipotle powder and/or cayenne pepper if you like spice) Sprinkle liberally over all sides of the meat, including the large fat cap on top. Note-- don't buy a completely trimmed brisket. You'll trim it after it cooks. Buy one that is called "packer trim" which is the whole brisket with both halves of the muscle. Ones that are called "market trim" are usually only one part of the muscls-- the "flat"-- and they have most of the fat trimmed away, which is bad for long-time, indirect cooking methods.You can let it sit in the fridge for a few hours or overnight with the dry rub on it if you like, it'll enhance the flavor a little bitBefore cooking, let the meat sit out for 45 minutes to an hour to come up closer to room temperature.Cooking:Start the fire ahead of time. You can start your logs with charcoal. Build a fire with about 3 or 4 small logs in the firebox, and then add wood as you go along to maintain the temperature at around 180-225 degrees F. Use your favorite kind of wood because it will definitely influence the flavor-- many people like hickory and mesquite, and apple and pecan will make delicious BBQ too. But a lot of the time, I end up using oak because I have plenty of it, and it turns out great too.Place the meat fat side UP in the smoker portion. If you don't have an offset firebox, then move the brisket as far from the heat as possible. You can even set up a little tinfoil barrier next to the fire so that the heat and smoke can travel over it, but not the flames.The amount of time will vary depending on your heat source and the size of your brisket, but 8-12 hours is typically the right amount of time for a 9-12lb brisket at low heat. Some folks will say you need to go 1.5 hrs per pound at 180F, but personally I don't think there's any hard and fast rule that always works. You'll know it's done when you can stick your finger into the big fat cap on top of the meat and it slides in easily. If the fat is still hard, then it's not ready no matter how long you've been cooking it.Some people will tell you to pull the brisket off after X number of hours and wrap it in foil. Or, wrap it in plastic wrap and then in foil. Or, I've even heard to wrap it in a paper bag and then in the foil. I don't believe any of that is necessary. Keep the heat low, let the fat render into the meat, and it'll be fine.When it's done, you can pull it off and let it rest in a cooler for 45 minutes or an hour or so. Slicing:You should be able to cut off the large slab of fat on top very easily-- just take a sharp knife and pass it through the meat. Since the muscle is harder than the fat, you can just push the knife down until it "bumps" the firm meat and move the knife sideways through. The fat will slide right off the top.Slice from the thin end (this bottom muscle is called the "flat") and always cut across the grain, unless you like really stringy, chewy, tough meat. Then when you get to the "back end" where the top muscle (the "point") starts overlapping the bottom part, you separate the two parts because the grain direction is different on the heavily marbled "point" section and you slice that separately.. There will be some fat in between the two sections that you can trim and scrape out as well.I've made a special note of how to cut it because I've seen way too many well-cooked, but poorly cut briskets-- even by professionals at some of the "top" restaurants. And poor cutting will absolutely ruin even the best-tasting brisket. The marbled "point" section will always have some fairly thick veins of fat in it, honestly because there's no way to get rid of it. And, some people really like this section of the brisket. But the "lean" sections should not have any extra veins of fat at all. And don't worry about the flavor or tenderness-- they've still got plenty of flavor and juice from all the fat that rendered down through the meat during the hours and hours of cooking.Sauce:Now, we come to the touchy subject of sauce. Many Texans will tell you that good BBQ doesn't need sauce. Personally, I think they're (mostly) correct and I absolutely LOVE eating good BBQ sraight with no sauce at all.However, sometimes a little sauce can add to your BBQ experience. Now I personally don't like the thick, sweet sauces that you find in the KC-style BBQ. I'm okay with the vinegar-based sauces you find in Carolina-style BBQ but I feel that they're much better suited for pork. My favorites are tomato-based sauces that are thinner than the KC-style, and have quite a bit of heat and spice in them which comes from chile peppers, chile powder, and cracked black pepper.Sides:And finally, authentic Texas BBQ brisket should always be served with the following sides: white bread, raw onions, cole slaw, tater salad, pinto beans, jalapenos, and nanner puddin' with 'nilla wafers in it. Other sides and desserts might or might not be acceptable, but these staples should always be available. Enjoy!

Doesn't anyone use garlic?

I am a big fan of dunkin donuts coffee. And donut holes.

utee94 wrote: If it's got mustard, rather than ground mustard seed, then it's not really a dry rub either. I'd cook 'em even lower than that. Ribs can stay on a 200-degree pit for 3 or 4 hours depending on their size.Some folks like the membrane off, some like it on. Like polyol, I prefer it off, because it gets kind of bitter and rubbery as it cooks. But some people like how it makes the rack easier to handle. To each his own I suppose. I'll post my Texas BBQ brisket recipe in a bit.See 200 degrees for 3 to 4 hours in more along my lines. I think I usually go more in the 2 1/2-3 hour range, but agreed, the longer the better.I was just starting to get into chili mode, but now this thread is making me think I need to squeeze the last little bit out of summer.

EastLansingAdam wrote: utee94 wrote: If it's got mustard, rather than ground mustard seed, then it's not really a dry rub either. I'd cook 'em even lower than that. Ribs can stay on a 200-degree pit for 3 or 4 hours depending on their size.Some folks like the membrane off, some like it on. Like polyol, I prefer it off, because it gets kind of bitter and rubbery as it cooks. But some people like how it makes the rack easier to handle. To each his own I suppose. I'll post my Texas BBQ brisket recipe in a bit.See 200 degrees for 3 to 4 hours in more along my lines. I think I usually go more in the 2 1/2-3 hour range, but agreed, the longer the better.I was just starting to get into chili mode, but now this thread is making me think I need to squeeze the last little bit out of summer.I like to go long and slow...but usually dont have the time. Thats why I like a dry rub in the first place...you just rub and go.... No need for long marinading time. I am a huge fan of garlic but, ive gone with it and without it in this recipe...and it does not seem to make a huge difference. Oh and id love a good brisket recipe.

myIllini wrote: I am looking for a new chili recipe. Anyone have one that uses chicken as a base?Beans or no beans....it makes a BIG difference around here!

I'm looking for a great chili recipe with lots of beans... I figured this would be the best place to come.

polyol wrote: EastLansingAdam wrote: utee94 wrote: If it's got mustard, rather than ground mustard seed, then it's not really a dry rub either. I'd cook 'em even lower than that. Ribs can stay on a 200-degree pit for 3 or 4 hours depending on their size.Some folks like the membrane off, some like it on. Like polyol, I prefer it off, because it gets kind of bitter and rubbery as it cooks. But some people like how it makes the rack easier to handle. To each his own I suppose. I'll post my Texas BBQ brisket recipe in a bit.See 200 degrees for 3 to 4 hours in more along my lines. I think I usually go more in the 2 1/2-3 hour range, but agreed, the longer the better.I was just starting to get into chili mode, but now this thread is making me think I need to squeeze the last little bit out of summer.I like to go long and slow...but usually dont have the time. Thats why I like a dry rub in the first place...you just rub and go.... No need for long marinading time. I am a huge fan of garlic but, ive gone with it and without it in this recipe...and it does not seem to make a huge difference. Oh and id love a good brisket recipe.Please see above.

dudekd wrote: I'm looking for a great chili recipe with lots of beans... I figured this would be the best place to come. Evil, evil man.

leitzguy wrote: Doesn't anyone use garlic?I love garlic and use it all the time, but not on BBQ. Garlic tends to be too subtle under the influences of 10-12 hours of smoke.

BUCKEYECMO's ITALIAN SAUSAGE AND PEPPERS2lbs hot Italian sausage2 large red peppers2 large yellow peppers1 large onion4 cloves garlic2 tablespoons tomato paste28oz can of chopped tomatoes1/2cup of marsala cooking wine1tsp. of oreganofresh basil1/2tsp. of red pepper flakessalt and pepper2 tablespoons of olive oilI cut up all of the vegetables the night before, so as to eliminate as much prep work as possible. This recipe really only is convenient if you have a large grill.I cook the sausage on the grill just like anything else, and then set it aside and cut it into bite size pieces. Take the peppers, onions and garlic which should already be cut from the night before and wrap it all in aluminum foil with the olive oil, salt and pepper. Cook the veggies on the grill until all are almost done.Add the sausage, the peppers/onions mixture and all of the remaining ingredients to a larger pot and let simmer on the grill until the sauce thickens and the flavors mix together. Serve either on hoagie buns or as a side......

That looks great, BuckeyeCMO.And the Italians I know all refer to their red sauce as "gravy" just as the Mexicans around here refer to their chile-based enchilada sauces as "gravy" too. Gravy = good.

utee94 wrote: leitzguy wrote: Doesn't anyone use garlic?I love garlic and use it all the time, but not on BBQ. Garlic tends to be too subtle under the influences of 10-12 hours of smoke. Here's a little something for garlic lovers:Wrap an entire clove bunch in foil. Make sure the tops are cut off of the cloves though - very important. Place the foiled garlic on the grill, bottom down, and let it roast for about 45 minutes while you're cooking your other stuff.When done, unwrap from foil and squeeze a clove onto rye (or your favorite) bread and spread it. If should spread like butter at this time, or it's not done, FYI.Enjoy.

Yup, that is indeed awesome, badger. I often do the same thing, and sometimes drizzle a little olive oil over the top of the head of garlic, which helps it brown up a little bit.Sometimes I'll also melt some Brie or Camenbert on the side, and take a piece of bread, spread the garlic onto it (like butter), and then dip it into the melted cheese. It's heavenly.

You are right about the olive oil. You can also use it to speed up the cooking process because of its heat capacity. Olive oil helps move anything along, and helps with browning too!

Here's another garlic thing for our garlic lovers:I use filet mignon for this, but any nice, lean cut of meat will work. This is good for other meats too, like boneless/skinless chicken, pork loin and sea bass (my favorite).Use some olive oil to coat the meat (except on fish - no oil - use spray) and put it on the grill. Sear the meat to seal in the juices and place on indirect heat. Constantly baste and coat the meat with the following mixture, until you acheive your desired doneness.Mixture:Melted butter, minced garlic (powder will work in a pinch) and oregano.Any Italian would approve of this delicious way to cook a nice piece of meat.Coming Soon:Al Forno recipes!

Note for sea bass: If it is skinless you will need to use a basket on the grill or you will lose the fish. If it has skin on one side, there is no need to turn it over. The butter and garlic will promote light browning on the top side.

Finishing sauces are fast becoming one of my favorite methods. I'll have some more on this later. I have to go to some meetings now.

utee94 wrote: That looks great, BuckeyeCMO.And the Italians I know all refer to their red sauce as "gravy" just as the Mexicans around here refer to their chile-based enchilada sauces as "gravy" too. Gravy = good. Exactly! In Youngstown, OH, a huge blue collar Italian hot bed, we call it Sunday gravy as that is the more traditional name people out east say as well. I am glad you brought this up, because that was going to be my next recipe to share...Sunday gravy is great for tailgates, but 100% of the preparation and cooking has to be done 1 or 2 days before. Preferably I like to cook it two days before, so as to let it sit in the refrigerator for a day. It gets better with age. Then I take it to the stadium, heat it up on the grill and serve it over cavatellis. It's great for tailgating.So here goes....BUCKEYECMO's SUNDAY GRAVY............1 lb. pork shoulder (commonly referred to as pork butt) uncut2 1 lb SWEET Italian sausage3. 4 cloves FRESH garlic4. 1/2 cup fresh basil cut5. 1tsp. oregano6. Half of large onion cut very fine7. 3 large 28oz cans crushed tomatoes. I grow my own in my garden and use those, but store bought are good also.8. 1 cup water9. 2 tablespoons of tomato paste10. 1 beef and 1 chicken bullion cube11. 1 cup chianti wine or another dry red wine12. 1 cup FRESH parmasean cheese13. 1 cup FRESH romano cheese14. Salt, pepper15. 1/4 cup sugar16. 1/4 cup olive oilAdd the olive oil to a pot and brown the pok shoulder and the sausages. They do not have to be cooked through, just brown on all sides. Remove meat from oil and add onion and garlic to simmer.Add the tomatoes, tomato paste, water, bullion cubes, salt, pepper, sugar basil and oregano and stir thoroughly for about 5 minutes. Return meat back to pot and add the wine and all of the cheese.Cook on low heat for about 3-4 hours and let sit.Remove meat and cut the pork as it should be very tender. Serve pork and sausage along with gravy. Serve gravy over cavatelli or spaghetti noodles as well.

BuckeyeCMO wrote: utee94 wrote: That looks great, BuckeyeCMO.And the Italians I know all refer to their red sauce as "gravy" just as the Mexicans around here refer to their chile-based enchilada sauces as "gravy" too. Gravy = good. Exactly! In Youngstown, OH, a huge blue collar Italian hot bed, we call it Sunday gravy as that is the more traditional name people out east say as well. I am glad you brought this up, because that was going to be my next recipe to share...Sunday gravy is great for tailgates, but 100% of the preparation and cooking has to be done 1 or 2 days before. Preferably I like to cook it two days before, so as to let it sit in the refrigerator for a day. It gets better with age. Then I take it to the stadium, heat it up on the grill and serve it over cavatellis. It's great for tailgating.So here goes....BUCKEYECMO's SUNDAY GRAVY............1 lb. pork shoulder (commonly referred to as pork butt) uncut2 1 lb SWEET Italian sausage3. 4 cloves FRESH garlic4. 1/2 cup fresh basil cut5. 1tsp. oregano6. Half of large onion cut very fine7. 3 large 28oz cans crushed tomatoes. I grow my own in my garden and use those, but store bought are good also.8. 1 cup water9. 2 tablespoons of tomato paste10. 1 beef and 1 chicken bullion cube11. 1 cup chianti wine or another dry red wine12. 1 cup FRESH parmasean cheese13. 1 cup FRESH romano cheese14. Salt, pepper15. 1/4 cup sugar16. 1/4 cup olive oilAdd the olive oil to a pot and brown the pok shoulder and the sausages. They do not have to be cooked through, just brown on all sides. Remove meat from oil and add onion and garlic to simmer.Add the tomatoes, tomato paste, water, bullion cubes, salt, pepper, sugar basil and oregano and stir thoroughly for about 5 minutes. Return meat back to pot and add the wine and all of the cheese.Cook on low heat for about 3-4 hours and let sit.Remove meat and cut the pork as it should be very tender. Serve pork and sausage along with gravy. Serve gravy over cavatelli or spaghetti noodles as well.Man, that sounds soooo darn good. Printing this one.

CMO, we are going to have to tailgate sometime amigo.

You know what? I completely agree, because my speciatly/heritage is Italian and hispanic, so I have a lot of family recipes that go back years. Also, cooking is a hobby of mine. With that being said.......I have never been a very good cook of the Wisconsin traditional tailgaite, i.e brats, saurkrout, etc...To me, that is among my favorite food of all time. Aside from cooking brats on the grill and serving it with store-bought saurkrout, everytime I try to marinate the brats in beer and/or use apple cider it does not taste like I think it should. I would LOVE to hear some feedback from yourself and other diehard traditonal, native Badgers who could help me out with this. One thing I do love and am familiar with are pierogies(sp) and cabbage and noodles. My wife is Polish, so I have been able to earn/inherit a lot of those recipes. Noodles and cabbage is one of my favorites though.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 09:45:49 PM

I hear you're supposed to SIMMER the brats in beer, but not boil them, and then put them on the grill.But that's just what I heard, I'm a Texican and don't know nothin' 'bout no brats...

CMO sent me a PM looking for the brat recipe, and sourkraut too. In Wisconsin (especially as you get further South) there really is not a mix for saurkraut and brats and I've honestly never eaten them that way. I've had the NY style dogs and Polska Kielbasa and those work well with Kraut, but on a brat I just don't know.As far as brats go, I cut up opnions and used minced garlic (a lot of both) along with a nice dark beer for my marinade. Ultimately you should give 24 hours for the marinade to penetrate thoroughly.I then simmer the marinade and brats for about 20 minutes. This actually cooks the brats in full, allowing for either feezing (if the brats were fresh) or for immediate grilling. DO NOT boil the brats. All the flavor will be gone - even at the sign of the first bubble in the water. When done, remove the brats from the marinade, strain the marinade and reserve the onions and garlic for possible toppings later. Also reserve the marinade, place in a foil pan and put it on the grill.For grilling, charcoal is always best but gas will work. Simply brown the brats on low heat until they are the color and texture you prefer. It is really hard to overcook a brat, but it can be done and it ain't good. When ready, and to keep warm, you can keep them in the marinade while they wait to be served. Otherwise, serve immediately on a hard roll with onions and brown mustard (and the reserved toppings if desired - note I do not reserve the toppings as a matter of preference when it comes to ME, but others like it just fine).No flimsy hot dog buns allowed. Ketchup is a mortal sin (as it is on a hot dog).

dudekd wrote: I'm looking for a great chili recipe with lots of beans... I figured this would be the best place to come. Here's an easy one I invented. You can make it up in a crock pot in your hotel room right before heading off to tailgate. I suppose you can vary the amount of beans in it, and I use ground beef/pork, I suppose you can substitute whatever you want since someone said something about chicken. 1.5-2lbs ground beef and pork, browned1 28 oz can crushed tomatoes1 14 oz can diced tomatoes, drained1 packet hot chili seasoning (I use McCormicks, you can add or not depending on how you want to season it) I also add 1 extra teaspoon (or so, I don't measure) of chili powder1 14 oz can pinto beans, drained (that's all I use, not a big fan of beans)1 chopped onion1 chopped red pepper1 chopped jalapeno pepper1 chopped habenero pepper (leave out if you don't want it too hot)1/2 cup (again I don't measure) BBQ sauce, any brand, I think this can add some smokey flavor. I've also tried some liquid smoke. Have fun and experiment.Since chili can be messy in a parking lot, bring fritos for some chili pie, or throw in some dogs to cook with the chili for chili dogs.You have to brown the mean before traveling, then just keep it in your iced-down cooler with your beer on the road.

Here's my chili:1 pound round steak, cubed1 pound sirloin steak, cubed1 pound burger meat - lean1 link chorizo sausage1 habinero3 jalipeno3 sorrento1 banana pepper2.5 oz chili pounder1.25 oz cayenne pepper1.25 oz ground cumin0.5 oz onion powder0.5 oz garlic powder0.5 oz oregano32 oz diced tomatoes16 oz tomato paste! diced onionTo prepare, rub the meats with the cayenne pepper, cumin and chili powder. Lightly brown them in I frying pan coated in a little olive oil. This allows the peppers to cook into the meat. I do each meat seperately, by the way, with proportioned seasonings except for the ground beef. With that I used just a little as the meat is porous to begin with.Slice up the hot peppers VERY thin. You want them to disintigrate. Create two thin slices in the banana pepper so that the juices mingle in the crock pot.Throw it all in together and stir very well until the mixture is as homogeneous as possible.Let it go on low (medium) heat for at least 12 hours, stirring once in a while to prevent top-burning.

That looks like a mighty fine recipe, badgerfan. The chorizo adds unbelievable richness to the chili. I usually brown the chorizo first, remove the meat, and then use the chorizo grease, rather than olive oil, to sear the cubed meats. After I'm done with all of the browning, I throw the chorizo back into the mix and let it simmer with the spices  and everything else for the duration of the cooking time.In another couple of months, it will almost be cool enough around here to consider making some...

I hope it looks good UTee - most of it came from a Texican (who shall not be named - he swore me to secrecy).I forgot about browning the chorizo though. To me it doesn't matter one way or the other, but I LIKE the idea of using the drainings for browning the cubes! Brilliant, you are!

Ha! I wish I could take credit for it, but it's nothing more than what I learned from my pappy. If nothing else, it saves you a fraction of a cent or two on the olive oil. Still, sometimes I need a tad more fat to sear the cubed meats, and end up supplementing with olive oil anyway.

Here is a nice, easy finishing sauce recipe that can be used for steak or chicken. I also use it as a dipping sauce for seared Ahi tuna.1 cup clear rice vinegar1 cup soy sauce1 small jar dried yellow mustard Blend very well and let sit for about an hour before using it - especially if this will be for dipping only.As a finishing sauce for steak or chicken, I like to sear the meat and then place in a foil pan with some sauteed mushrooms and onions. Then I add the finishing sauce and simply let it go until the meat is done to my liking. Chicken, of course, has to be well cooked. Steak can be anythng you want.

Oh man...I'm drooling...And thanks for that chili recipe, bro! I had wondered about that!And to anyone wondering or dubious...trust badge on his brats...his are the best ever. No doubt.

847badgerfan wrote: CMO sent me a PM looking for the brat recipe, and sourkraut too. In Wisconsin (especially as you get further South) there really is not a mix for saurkraut and brats and I've honestly never eaten them that way. I've had the NY style dogs and Polska Kielbasa and those work well with Kraut, but on a brat I just don't know.As far as brats go, I cut up opnions and used minced garlic (a lot of both) along with a nice dark beer for my marinade. Ultimately you should give 24 hours for the marinade to penetrate thoroughly.I then simmer the marinade and brats for about 20 minutes. This actually cooks the brats in full, allowing for either feezing (if the brats were fresh) or for immediate grilling. DO NOT boil the brats. All the flavor will be gone - even at the sign of the first bubble in the water. When done, remove the brats from the marinade, strain the marinade and reserve the onions and garlic for possible toppings later. Also reserve the marinade, place in a foil pan and put it on the grill.For grilling, charcoal is always best but gas will work. Simply brown the brats on low heat until they are the color and texture you prefer. It is really hard to overcook a brat, but it can be done and it ain't good. When ready, and to keep warm, you can keep them in the marinade while they wait to be served. Otherwise, serve immediately on a hard roll with onions and brown mustard (and the reserved toppings if desired - note I do not reserve the toppings as a matter of preference when it comes to ME, but others like it just fine).No flimsy hot dog buns allowed. Ketchup is a mortal sin (as it is on a hot dog).Love the Brat and the best tasting came from a meat market in/near Kohler, can't remebr the name of it but they were good....as were the brat patties and the steaks we picked up!!!!!!

Badger, I do it just the same. It cannot be understated, DO NOT BOIL THE BRATS. To me, they are not worth it unless you have quality brat buns.    This was a big problem while at school in Lincoln. I go to the store here in Milwaukee and unless it is Saturday afternoon on Labor Day/Memorial Day weekend, there is plenty of brat buns available.In Lincoln, I had to improvise and handle half the hoagie rolls and other assorted bakery goods to get something close to a brat bun. It did improve, but by that time I was back in Wisconsin.I'm very loyal to Klement's brats and italians, but Usinger hot dogs, either natural casings or the big franfurters. The Usinger's deli on Old World 3rd St. is a must visit if visiting Milwaukee.

Edited to remove non-related content.

Hmmm, that's not a tailgate recipe...

I made chili yesterday. Ate some of it last night and it was great, but I'll eat the rest of it over the next couple of days, and it will be even better after the flavors meld.

I recently received packages of venison from a friend who hunts. There's 3 packages, two that look like steak-cuts (very thick), and one that is ground up like sausage. Anyone have any good recipe's that I can try for this deer/venison meat? I was just going to use my normal marinade or spice for steaks, but perhaps you will have a suggest for something better.... I'm all ears, er eyes, for suggestions!

If they are steak type cuts marinate them in italian dressing at least 6 hrs/overnight in fridge.If your friend took care of it properly,field to freezer - you'll love it.Google venison recipes.I have some at home but my computer went south.There was a stroganoff recipe that was pretty good

yes, he knows what he is doing. He said the meat can only be frozen once, so he had not frozen it when it was given to me. He was actually staying in a hotel room on his way through town from the hunting trip - that mini-fridge had bloody spots all on the bottom from a few bag leaks. Probably not the most disgusting thing in the hotel room, though, LOL.I have never cooked venison, so that is why I figured some of you would have experience. I do have Italian dressing - will try that out. After it is cooked, if there happens to be leftovers, is there any "expiration date" on when you should eat it by? Like, if it sits in the fridge for more than 2-3 days, after it is cooked, can you still eat it? I'm sure it's not as touchy as seafood, where you gotta eat it within 24 hours or it's no good....

Truth be told I don't know,I 've had it two days after originally cooked and that was in december in a Northern Ohio deer camp.Vacuum seal if you have one of those or double wrap 2 steaks apiece in saran type wrap and freeze(unless it was prevoiusly frozen)

I've been experimenting alot lately. Here's a good sammitch for tailgating: Boneless/skinless chicken breast, pounded flat to about 1/2" thick.Cooked bacon (pre-cook at home or on a stove at the tailgate)Provelone cheeseTomato slicesYour favorite BBQ sauceHoagie bunsButter or margarine Grill one side of the chicken until browned and then turn over. Add sauce, followed by bacon, followed by tomato, followed by cheese. Let the chicken finsh cooking through - cover to mest cheese if needed. While that's going on, butter the buns and toast on the grill.Serve and enjoy. This is a really good sammitch and it's a piece of cake to make.

Your favorite BBQ sauceGood BBQ needs no sauce. Just kidding amigo, sounds tasty. Kind of a grilled chicken club?

utee94 wrote: Your favorite BBQ sauceGood BBQ needs no sauce. Just kidding amigo, sounds tasty. Kind of a grilled chicken club?Yeah, kinda. I suppose you could throw some mayo in there, and some pickle.I never did understand why "they" call it BBQ sauce.

Badgerfan it's the off season and I'm officially trying to eat healthy,your forays into this topic are not helping

Now that we are transitioning (finally) from chili season to grilling season I thought I'd revive this thing. Here is a fantastic marinade for flank, skirt or sirloin steaks. One cup of Brown SugarTwo cups of soy sauce (I use reduced sodium)Two teaspoons of minced garlicTwo teaspoons of Italian oregano Combine all ingredients, making sure to get the brown sugar into solution as best as possible. Make enough to fully cover the meat you are marinating. Fire up the coals, give them time to flame high and let them die just a bit before putting these bad boys on the grill. Be careful to not burn the brown sugar. In this instance, it is OK to flip more than once, as it helps in not burning the sugar.In the mean time, the high coals can be used to rapid-cook asparagus or any kind of potato "meal" mixture in foil. I like young potatoes with onion, carrots and mushrooms all cut up with some butter (I honestly use Smart Balance most of the time nowadays...).ENJOY.

Speaking of grilling, anyone got any good marinates for pork chops?Weather has been nice out here the last couple of days, and I just picked up a pack of chops on sale at Safeway.

I would honestly suggest a dry rub for the pork chops. If you cook them right they will be juicy enough on their own. You can always add sauce to them later, after cooking, if desired.

847badgerfan wrote: Now that we are transitioning (finally) from chili season to grilling season I thought I'd revive this thing. Here is a fantastic marinade for flank, skirt or sirloin steaks. One cup of Brown SugarTwo cups of soy sauce (I use reduced sodium)Two teaspoons of minced garlicTwo teaspoons of Italian oregano Combine all ingredients, making sure to get the brown sugar into solution as best as possible. Make enough to fully cover the meat you are marinating. Fire up the coals, give them time to flame high and let them die just a bit before putting these bad boys on the grill. Be careful to not burn the brown sugar. In this instance, it is OK to flip more than once, as it helps in not burning the sugar.In the mean time, the high coals can be used to rapid-cook asparagus or any kind of potato "meal" mixture in foil. I like young potatoes with onion, carrots and mushrooms all cut up with some butter (I honestly use Smart Balance most of the time nowadays...).ENJOY.I make a similar one. No brown sugar though, I'll have to try yours.

Grilled Grecian Meatloaf: 2 lbs ground meat*2 large eggs1 1/2 cups plan bread crumbs1/4 cup Greek seasoning http://www.greekseasoning.com/2 tbls garlic powder2 tbls finely chopped onion (or dried minced onion)1 tbls dried oregano1/2 cup diced tomato1/2 cup feta cheese1/2 cup chopped spinachCombine all ingredients and mix completely to form a homogeneous mixture (to the extent possible).Place the mixture in a oiled/sprayed foil pan, allowing for the meat to be about 1.5" thick.Place the uncovered foil pan on the grill, over hot coals, for about a half hour or until mostly done through. At this point, turn the pan over so the meat is directly on the grill for about five minutes to brown it.Enjoy.* I actually used ground turkey for this, because it was out and thawed (not by me). Next time I'm going to try a mix of beef and lamb - or just plain lamb.

Anyone got a good recipe for possum. Sure a whole lot of dead ones around these parts!

I'm not much of a recipe guy, but maybe you guys will like this one...Herbed Chicken Breasts with Goat Cheese and Salsa Verde1-2 cups Salsa Verde (added on top of chicken and cheese to taste. 3oz. bread crumbs (1-ounce) slices white bread 4 (6-ounce) skinless, boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground red pepper 1 large egg, lightly beaten 1 tablespoon olive oil 1/2 cup (2 ounces) crumbled goat cheese (or queso fresco , as per your tastes)    Cilantro sprigs (optional) Lime wedges (optional) PreparationFire up the grill.To prepare chicken...First bake up breadcrumbs over a cookie sheet on the grill.Then, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 teaspoon salt, cumin, and red pepper; sprinkle evenly over chicken.Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs.Heat oil in a large nonstick skillet over grill at medium-high heat. Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with goat cheese cheese. Garnish with cilantro sprigs and lime wedges, if desired.Eat. Smile. Rejoice. Sleep.I hope you enjoy this one... and--trust me--it's wonderful.

dudekd wrote: I'm not much of a recipe guy, but maybe you guys will like this one...Me neither....it drives my parents, girlfriend, and her parents crazy.....when I'm making a dry rub or a recipe, I just sort of eyeball and taste my way to what I want- they have given up asking for my recipes, because I can't write them down, it'll break my concentration.As for Tailgate foods, here's a real simple one- take raw asparagus, cut it into about inch and a quarter lengths, wrap those each in bacon, skewer them, and put them on the grill....if done right, the bacon will cook and the asparagus will still be crisp, leading to that pleasant snap when you bite into them. Plus, you can tell your significant other that it's kinda healthy(and there's BACON!)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 09:57:08 PM

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 09:58:35 PM

Anybody tried this bad boy yet? www.bbqaddicts.com/bacon-explosion.html

Holy heart attack Lion! I love ANYTHING with bacon (it's BACON!!!) but that's a little much. I saw last season someone did bacon-wrapped brats, battered and then deep fried. I couldn't bring myself to eat that but ut sure looked good! I've been doing alot of experimenting with Asian methods lately. I should have a good number of things to post for the upcoming tailgate season.

847badgerfan wrote: Holy heart attack Lion! I love ANYTHING with bacon (it's BACON!!!) but that's a little much. I saw last season someone did bacon-wrapped brats, battered and then deep fried. I couldn't bring myself to eat that but ut sure looked good! I've been doing alot of experimenting with Asian methods lately. I should have a good number of things to post for the upcoming tailgate season.Come on bf, you've never had pig-stuffed pig-wrapped pig????I have.

I can't believe you're still around to talk about it UTee!! I've got one. ALL of the cheese are essential to the final flavor of this.Portabella Mushrooms (full size), caps only - stems removedShredded Swiss cheeseShredded Asiago chesseGrated Parmesan cheeseShredded Mozzarella cheeseCrumbled bacon, cookedChopped garlicFresh cracked pepperTop the mushrooms (cap down) with the bacon crumbles and garlic. Then top with an equal portion of the cheeses. Finally, finish with the pepper. Grill on medium coals for about ten minutes or so, and move to indirect to finish the melting process if necessary.

I'm no cook, I was just curious, when marinating a steak how long do you usually let it soak up.. I usually give only a day, not sure if that is long enough for full flavor

Slugsrbad wrote: I'm no cook, I was just curious, when marinating a steak how long do you usually let it soak up.. I usually give only a day, not sure if that is long enough for full flavorIt really depends on a) what kind of meat, b) what kind of marinade and c) what your desired outcome is.I've used many a marinade and many a method. You can over-marinate, to the point that you cannot taste the meat. If that is an objective, and for some people it is, then leave it as long as you want. I suspect you like to taste the meat, however. I'll give you a couple of tips and also summon UTee and Smokey for their input on marinating and also rubs.You'll have to give me some idea of your flavors of choice also.For filets and ribeyes, you really don't need all that long as they will soak up marinade quicker than most other meats. With flanks and skirts, you can go as long as you want as they are tougher cuts and actually get more tender with time in the marinade. Strips are somewhere in between. Round steak should be used for chili only.

Yup, agree with what bf said. Filets and ribeyes are tender on their own, so the marinade should only be for flavor. And IMO, the best flavoring for a steak is... well... steak. So I rarely (never?) marinate a filet or ribeye. Kosher salt, cracked black pepper, and a mesquite wood fire are ideal for these cuts IMO.Flanks and skirts, on the other hand, are tough cuts. Really tough. They need the marinade for tenderization, and they don't soak up flavor as quickly, so you can marinate them for a long time and they will retain much of their own flavor. I often do these overnight. To me, the classic case of marinating a skirt is that of "fajitas." These days, anything that is grilled and tossed in a tortilla with some cheese and peppers and onions seems to be called a "fajita." Shrimp fajitas. Chicken fajitas. Portabella fajitas. Even "steak fajitas" that are made from strip or filets. But none of those are technically, classically, a fajita, because the word fajita refers to the specific cut of meat that is skirt steak. And until fajitas rose exponentially in popularity through the 80s and 90s (I blame the chain restaurant Chili's for this), this cut of meat was REALLY cheap, because it was so tough. Like, $.49 - $.69 per lb cheap. It was tough so it was cheap, it was cheap so it became standard Mexican street food, and the only way to make it edible and tasty was to marinate the heck out of it. It was served in a tortilla so it was actually a fajita taco, but the word taco got dropped, and now "fajitas" has become a generic term that means pretty much any meat (or vegetable like the portabella) that is served on (or along with) a tortilla, with shredded cheese, grilled onions and peppers, and maybe sour cream and/or guacamole too.Anyway, that'y my fajita rant.Like bf says, strips are somewhere in-between. I generally don't prep them with a marinade, but if I did, I'd think a couple of hours would suffice.Now, who wants to talk about BBQ? I'm thinking about smoking a brisket this weekend!

I'm smoking some ribs this weekend bro. I have the essentials, like sea salt, several fresh ground peppers and of course Cayenne pepper. Do you think a little paprika, onion powder and garlic would be appropriate? I marinate my ribs in Dr. Pepper, believe it or not. Introduces some nice flavor and also helps break down the tougher tissues. Any thoughts on that?

847badgerfan wrote: I'm smoking some ribs this weekend bro. I have the essentials, like sea salt, several fresh ground peppers and of course Cayenne pepper. Do you think a little paprika, onion powder and garlic would be appropriate? I marinate my ribs in Dr. Pepper, believe it or not. Introduces some nice flavor and also helps break down the tougher tissues. Any thoughts on that?As long as you don't BOIL the ribs it's okay by me! I use paprika in most of my dry rubs, and onion powder and garlic always result in tasty goodness as far as I'm concerned, so I think you're set.Have I ever told you my newer method of smoking ribs? I've used a variation of this for years, but I read a BBQ rib thread on Hornfans about 1.5 years ago, and tried the suggestion, and I'll be darned if they weren't among the tastiest I've ever made.Let me search for that post and re-post it over here. This weekend, you should try doing a rack this way while you have the smoker going, and let me know what you think. Be back in a minute.

Boiling ribs is like putting beans in an otherwise perfectly good pot of chili.

Well, now I'm thinking I posted it at some point over on the B12 Chili/BBQ thread, but I don't know when, and can't find it...

How about a recollection? Or do you have it at home?

No, I'll post it here for you. I think I must have linked it on the other thread.This method is for pork sprare ribs, and it's called the 3-2-1 method because it spends about 3 hours on the indirect smoke, 2 hours in the oven, and another 1 hour back on the smoke (I usually only do another 35-45 minutes though).If you really like extremely tender fall-off-the-bone ribs, then you can skip the last part on the smoke and just bring 'em straight out of the oven, because that last hour is used to help "firm them up" after it's done. But as always, let them rest 10-15 minutes before cutting.Okay, found the original post, so I'll copy and translate some of it:Step 1: Trim and rub your meat. I usually get my ribs from Costco - the quality is consistently good and they give you a good sized rack (if you get them from the grocery store it is hit or miss, the racks could be huge or tiny). There is a flap on the back that you need to trim off, as well trimming off the large steak-like portion of meet from the end of the ribs. It's kind of hard to explain, but this site has some really good pictures that make it easy to know what to cut and what to keep. And when I say keep, I mean keep together, I smoke all the meat I trim off as well so don't throw anything you cut off away. It's just that you want it off before you smoke it rather than after. I also remove the membrane from the back, some others do not. After the ribs are trimmed, I put down a really thin "base coat" of deli style mustard, and then rub with a combination (half and half) of Bolner's Fiesta Pork Rub and McCormick's Montreal Steak Seasoning. And I do mean rub, it all sort of mixes together with the mustard when you rub it on the rack of ribs and your hands get dirty, but it washes off easily. Step 2: Start your fire and get the temperature in the smoking chamber to around 225. I use charcoal in a chimney starter, then once that is burning I put it in the firebox and stack a few small oak logs on top of it. Once the oak logs catch, and the coals burn down a bit, the temperture steadies, and I use my air intake in the firebox to regulate the temperature to a steady 225.Step 3: Tell your wife you are "tending the pit" but really just drink beer and DON'T OPEN THE LID TO PEEK. The ribs are still there, I promise. After 3 hours at 225, the meat will pull back from the bone, and there you'll see the ends of the bones sticking out.Step 4: During the last 15-20 minutes of step 3 you should have been preheating your oven to 225. Take the ribs off the pit, wrap each rack up individually in foil, and put them in the oven for 90 minutes to 2 hours. The foil will make the ribs moist and tender, with the meat practically falling off the bones (in fact, be careful when moving the ribs between steps 4 and 5 because sometimes the bones will literally slip right out) and another great benefit is that for 2 hours or so they will make your kitchen smell wonderful!Step 5: Put the ribs back on the pit (I usually have something smoking on there at this time, like chicken or sausage), and let them "firm up" in the smoke for 30 minutes to an hour. You could just eat them after the oven step and the meat would fall right off the bone. However, that's not what some folks like, some people prefer to firm the meat up a little bit and be able to cut them up and have the meat not be so tender you need a fork. I tend to agree, that ribs aree meant to be eaten with your hands! But some people just Ooooh and Aaaah over fall-off-the-bone ribs, so you can skip the final pit step if you like it that way.Step 6: Let the ribs rest, and then carve them with your knife of choice, slicing between the bones. I usually prepare several racks at once and do what I call a "double-slice" on them, which means leaving meat on both sides of one bone, and cutting the next bone completely out. Be sure to save the best for the chef, because if you put them out they will go fast.So there you have it, the 3-2-1 method and the secret of the rub. The thin layer of mustard is important, it adds a depth of flavor, but doesn't taste like mustard in the finished product so even for people who normally hate mustard, don't skip it! Also, if you can't get Bolner's Fiesta pork rub in your area, I'm not sure how to duplicate it. It's a tangy and slightly sweet blend of spices. I'm sure there are other "pork-specific" rubs that are similar, but I don't know what they are...There you have it, good luck!

Thanks amigo. I will try it out.

After I went to all that trouble to copy it down for you, ya better!And then someday, I will give you my enchilada gravy recipe...

thanks for the steak tips.. also, I was curious, has anyone ever ordered from Omaha Steaks? I love me some good steak, wondering if it was worth the price?

I find that a good butcher will have good meat. Omaha is very expensive and in my mind, not worth it.

utee94 wrote: 847badgerfan wrote: I marinate my ribs in Dr. Pepper, believe it or not. Introduces some nice flavor and also helps break down the tougher tissues. Any thoughts on that?As long as you don't BOIL the ribs it's okay by me! I use paprika in most of my dry rubs, and onion powder and garlic always result in tasty goodness as far as I'm concerned, so I think you're set.How do you feel about simmering the ribs in a dark beer before throwing them on the grill Utee?Dr Pepper huh Badge, thats unique. Might have to try that sometime. I imagine the sugar would make a nice caramelized coat on the ribs.

MisterBlack wrote: utee94 wrote: 847badgerfan wrote: I marinate my ribs in Dr. Pepper, believe it or not. Introduces some nice flavor and also helps break down the tougher tissues. Any thoughts on that?As long as you don't BOIL the ribs it's okay by me! I use paprika in most of my dry rubs, and onion powder and garlic always result in tasty goodness as far as I'm concerned, so I think you're set.How do you feel about simmering the ribs in a dark beer before throwing them on the grill Utee?Dr Pepper huh Badge, thats unique. Might have to try that sometime. I imagine the sugar would make a nice caramelized coat on the ribs.I don't know, I'd have to sample some evidence before rendering a verdict...

utee94 wrote: I don't know, I'd have to sample some evidence before rendering a verdict... It just might be worth a try if you feel like somethin different sometime.I use Mississippi Mud for the beer (Any other Black-n-Tan, or dark variety would work nice). Put the ribs in a pot, add the beer and some water to cover the meat (the mixture should be at least 50/50, I like to use 3/4 part beer to 1/4 part water). Bring to a slow simmer and then throw in a couple of bay leaves. Let it all simmer for at least an hour until the ribs are about to fall off the bone. Have your grill ready. Remove the ribs and grill em. Add your favorite dry rub/wet rub/sauce accordingly. The ribs will only need to cook about 5 minutes per side, just to sear, as the meat will already be cooked.Now, I don't know how these will compare to your above smoking method, which sounds awesome, but the meat will be tender and flavorfull due to the beer, and it's an easy gameday recipe.

I ordered six five pound briskets and ten pounds of sausage yesterday, which I will properly prepare for my guests tomorrow evening. In addition, we are serving Chili, corn bread, potato salad, cole slaw, pickles, onions, white bread, baked beans and Ruby's BBQ sauce. Mrs. 847 made the potato salad last night and will make the cole slaw tongiht. I think we're going to buy the bread, but I'm going to make the baked beans. The only thing missing is a desert.

Things turned out pretty well with everything we made for the above party. I heard no complaints, anyway. Did this over the last weekend, and I highly recommend trying it. It's very simple. MusselsCarmelized Sweet onion, dicedCrumbled baconCrumbled blue cheeseDry white wine Add a little bit of the wine to a foil pan and bring to a boil. Steam the mussels in the foil pan until they JUST open. Remove them from the grill and peel one of the shells off. Leave the meat in the other shell. Pour about 1 inch of white wine in the pan and bring to a boil. Return the mussels, meat side up, to the pan and top with onion chips, the crumbled bacon and the blue cheese. Don't overwhelm the mussels with too much of any of these ingrediants though.This should take about five minutes to melt the cheese and tenderize the meat.. Use real wood charcoal to get the smokey flavor. If you must use gas, use a smoker box with wood chips.

Slugsrbad wrote: thanks for the steak tips.. also, I was curious, has anyone ever ordered from Omaha Steaks? I love me some good steak, wondering if it was worth the price?Omaha Steaks is a rip off. Small portions, overpriced, and not as good as the quality found in most cities special meat markets. I agree with Badgerfan, stick to locals.

Gatorama2 wrote: Slugsrbad wrote: thanks for the steak tips.. also, I was curious, has anyone ever ordered from Omaha Steaks? I love me some good steak, wondering if it was worth the price?Omaha Steaks is a rip off. Small portions, overpriced, and not as good as the quality found in most cities special meat markets. I agree with Badgerfan, stick to locals.Especially in the Midwest or the Southwest, where cattle are still raised, ordering Omaha Steaks just isn't worth it.Down here in the Southeast, ordering beef is not quite as verboten, because they raise the pork. That said, you should still check out the local butcher.

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Well im Asian but i can BBQ some chicken if you like.Teriyaki or Bust BBQ Chicken.Marinade-(quantity of ingrediants differ for serving size)1.Lemon Juice2.Red Chili pepper powder3.Teriyaki Merrinade base4.Pad Thai noodle SauceMarinade instructions-mix the lemon juice chili powder amd teriyaki marinade sauce till well stirred together pour the noodle sauce into seperate plate b4 placing chicken on the grill roll it in the sauce.Cooking-Grill till sauce crisps or until chicken is done. have teriyaki sauce in a dipping object to dip the chicken in and Enjoy! (:

Courtesy of the Chicago Trib... www.chicagotribune.com/news/columnists/chi-kass-19 -jun19,0,4716398.column chicagotribune.com Ribs on regular grill? It's no smoke, mirrors John Kass June 19, 2009 There must be a gazillion Weber kettle grills sitting ribless, in backyards and on patios across America .Sadly, for most dads on Father's Day, the standard backyard charcoal-fired kettle is used to grill burgers and brats, steaks, chicken, the occasional fish.But with a cheap aluminum foil bread pan, you can turn that kettle into an honest-to-goodness smoker, make some authentic slow-smoked barbecue ribs and have yourself a mini-vacation in your yard.To show you how, we've made a video with barbecue guru Gary Wiviott.On a sunny day, we hauled a standard Weber Kettle (and my trusty Weber Smokey Mountain Cooker) up to the gorgeous 22nd-floor rooftop of the Tribune Tower .You can view the video at www.chicagotribune.com/ribs.What's more, you can play the video for your wife and kids for some nice pre-Father's Day gift guilt, and if they do the right thing, you'll soon be a father who is loved and honored by his family.Wiviott is co-author of "Low & Slow: Master the Art of Barbecue in 5 Easy Lessons."He graciously put together his special rub containing various toasted Mexican peppers, and his famous Tangy Seven-Pepper Sauce. You can find the recipes in the book, and we'll feature them in upcoming videos. Co-author Colleen Rush fixed a deliciously easy vinegar slaw. Serve the ribs on a piece of white bread (don't ask me, it's tradition), drizzle some sauce on the side, and enjoy.In the future, you'll also see how to do Kass' Beer Can Chicken, and some tasty roasted jalapenos stuffed with chorizo and dates and cheese and wrapped in bacon. We now call them " Gary 's Pepper Treats" since editors, my wife and mom have prohibited me from using the earthy name such peppers are called by pit-masters.But that's later. Let's start with getting you used to smoking on a kettle. Once you try your own ribs this way, you won't want that horrid meat Jell-O sold at most commercial rib joints.And seeing it done will convince you how easy smoking in a standard Weber kettle can be.OK, I admit, smoking ribs on a kettle isn't as easy as using the bullet-shaped Weber Smokey Mountain Cooker. It is designed for slow smoking, and once you build the proper fire you don't have to mess with the cooker for hours."The kettle takes a little more futzing," said Wiviott, "but not that much. And once they actually see how to do it, people reading this will realize that you can get some real decent barbecue out of a kettle."And with all that charcoal goodness around, they'll also realize what a gas grill is for: to use as a table to put all your equipment on while you're cooking over coals.After you gather the equipment, which includes a standard kettle, some wood charcoal (never briquettes), a chimney starter and a couple cheap foil pans, you're almost ready.Don't forget the ribs. I visited Casey's Market in Western Springs and bought the meatiest ribs in the history of barbecue.Wash your ribs with cold water and vinegar, remove the membrane from the back of the ribs (or have the butcher do it).Then slather them with plain yellow mustard to hold your dry rub, cover each rib with lots of rub, top, bottom and sides.Then set up the kettle.On the lower grate where the live coals go, place a cheap aluminum drip pan to one side. Fill a charcoal chimney starter about three quarters full of wood charcoal, and light it using four sheets of the Tribune coiled into paper doughnuts. (My column photo burns too hot, so be careful.)When the coals are glowing, pour them onto the lower grate, on one side next to the drip pan.Add one or two chunks of dry hickory or pecan, bark removed. Then put on the top grate and lay a meaty slab of ribs -- thickest side toward the fire -- above the drip pan.Fill an aluminum foil bread pan with water, and slide it over the top grate, just above the coals. The water isn't for moisture, but to control temperature and redirect the heat.Cover the grill. Leave the top vent open. Never close the top vent. Open the bottom vents, but after about half an hour, adjust the bottom vents to be open only about a third of the way.You'll have to check the fire every 40 minutes or so to add more coals through a hinged grate. It should take about 3 ½ to 4 hours, or maybe more. They're worth the wait. There are other hints, including using the squirt bottle and judging the "flex" of the ribs to know when they're done, but you'll have to watch the video.We used one full slab of ribs for the kettle, and seven on the Smokey Mountain Cooker. Co-workers chomped them down in about half an hour.So treat yourself to some.Take a vacation in your backyard. Slow things down. Smell smoke and meat and have a cold beer or three.Think about how lucky you are, with your family nearby.Happy Father's Day.jskass@tribune.com Copyright © 2009, Chicago Tribune

Absolutely perfect, I can't argue with a single thing he did. The ribs looked fantastic, too.

This is only a slight variation from what I do sometimes, but he wrote it out for me and added the video. I couldn't not share.In the colder months, I actually start them out indirect on the grill with some wood chips over charcoal to get the smokey flavor going, and then I'll finish them off in the oven at 180F for five or six hours. It's tough to do anything outside, let alone smoke, when it's 10F and blowing. Actually, UTee, I think it was you helped me along with this method way back when. It has been used time and time again, so thanks amigo.Or was that Hooky too?

UGH! I'm pretty certain I've NEVER seen Slick post ANYTHING about how to cook BBQ goldernit!And yup, I recall making that suggestion. If truth were told, I sometimes do my brisket this way. It takes on all the smoke it's going to get in the first 5-6 hours, after that the pit is just a heat source, and as good as my pit is, the oven is still a better regulated and more efficient one.Of course, when I leave the brisket in the pit all day, I always have the excuse, "Honey, I can't mow the lawn right now, I'm cooking over here." And of course, the cooking always involves numerous beers, because it's so darn hot.My wife loves my BBQ enough, she not only lets me get away with this, but she voluntarily keeps the beers in my hand fresh and cold.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 09:59:41 PM

I think I'm starting to fall for your Aggie wife UTee.

Heh. You gotta look out for those Aggies-- they're wily!

all this forum thread does is make me hungry..its not fair ._.

Don't know if I'd try it for a tailgate but thought I'd pass it along anyways :)www.geekologie.com/2009/03/bac...uffed_pizza.phpWould be great for poker night though!

OK, I'm looking for suggestions for this year. Anyone who has stuff to share, let's hear it. I'll see what I can dig up.

What kind of effort are you willing to put forth?

This is a staple during our tailgating/game days (probably a repeat, apologies):Rotel dip.1 lb of Velveeta 1 cn of Rotel tomatoes ½ teaspoon of Cumin Cut the velveeta into blocks and melt it with the drained 'maters in a crockpot with the cumin. Makes a cheap, simple, yet spicy cheese dip that those tostitos scoops love. This plus beer brats = heaven for me (and why I gain so much weight during football season).

847badgerfan wrote: What kind of effort are you willing to put forth?I'm willing to put in a lot of effort. The only problem is that I'm sort of limited in things involving a grill, as the aprtment I live in has a size restrictions on them. Ribs are generally out of the question.

EastLansingAdam wrote: 847badgerfan wrote: What kind of effort are you willing to put forth?I'm willing to put in a lot of effort. The only problem is that I'm sort of limited in things involving a grill, as the aprtment I live in has a size restrictions on them. Ribs are generally out of the question.In all honesty, you don't need a grill to make great ribs. Great ribs are all about the preparation and cooking (low and slow). With a great rub and a little liquid in a covered pan, 5 hours in the oven at 200 will blow your mind. Then you simply sauce them up and set them under the broiler for ten minutes per side. You'd be shocked to know how many restaurants use this method.

847badgerfan wrote: EastLansingAdam wrote: 847badgerfan wrote: What kind of effort are you willing to put forth?I'm willing to put in a lot of effort. The only problem is that I'm sort of limited in things involving a grill, as the aprtment I live in has a size restrictions on them. Ribs are generally out of the question.In all honesty, you don't need a grill to make great ribs. Great ribs are all about the preparation and cooking (low and slow). With a great rub and a little liquid in a covered pan, 5 hours in the oven at 200 will blow your mind. Then you simply sauce them up and set them under the broiler for ten minutes per side. You'd be shocked to know how many restaurants use this method.Interesting. That just VASTLY expanded what I'm willing to try.

For my rub, I've been using garlic powder, onion powder, paprika, black pepper, salt and a little cayenne pepper. For the liquid, I use 6 oz diet Dr. Pepper, 2 oz Teryaki sauce and about three drops of liquid smoke.Set a rack of ribs in a foil pan over the liquid and tightly cover with foil. Bake for 5 hours at 200F. Put the sauce on and then under the broiler for ten minutes on each side (or on the grill for ten minutes on each side, if you have a grill. Always start the browning with the bottom side of the ribs on the fire.You can use your favorite sauce or make one up. I have a few methods but I've never written a recipe for them. If I get some time later on I'll think about it and try to come up with them to post here. Sauce takes alot of time, FYI.

847badgerfan wrote: I have a few methods but I've never written a recipe for them. If I get some time later on I'll think about it and try to come up with them to post here. Sauce takes alot of time, FYI.Hmmm sounds like an enchilada gravy recipe I've heard of...

Rueben Dip: (currently eating and is going over very good in the office)2 lbs Sauerkraut1 lbs Shredded corned beef4 cups shredded swiss cheese16 oz cream cheese Place all into a crock pot, let the cheeses melt and mix. Add around 1/2 bottle of thousand island dressing, more or less depending on the consistency you want.Serve with cocktail rye, or wheat crackers for dipping.

I made some good steak and pepper wraps last night. I'll post the recipe later.

Here are the wraps I made a couple nights back...Chinese Pepper Steak Wraps2 tbs dry red wine (I used Cabernet)2 tbs soy sauce2 tbs cornstarch8 tsp peanut oil (can substitute any cooking oil, if you don't like the teaste of peanut oil, and some don't)2 tsp sugar1/2 tsp crushed red pepper1-1 1/2 lbs beef round steak4 bell peppers (2 red, 2 green), seeded and diced2 onions dicedflour tortillasMaking the marinade, by combining: (in a ziplock bag)winesoy saucecornstarch4 tsp of the oilsugarcrushed red pepperAdd the beef and make sure it is coated, and let marinate in the fridge for 1 1/2 hours. Then drain the beef, but reserve the leftover marinade.Put the other 4 tsp of peanut oil in a skillet over medium heat and saute the meat until it is just barely pink. Then remove the meat and put it on a plate.Saute the peppers and onion in the same pan you just used for the meat, for 4 minutes. Then add the remaining marinade saved from the meat and saute for another 3-4 minutes (or until the marinade has fully cooked off). Put the beef back in the pan with the peppers and onion and cook until the meat is fully cooked through.Then serve on the tortillas in a wrap.This recipe makes about 8 wraps.

Here is a nice breakfast dish for tailgating (or any time). I’m going to call it a Greek breakfast because I don’t know what else to call it. I made it one time this summer at the harbor and everyone loved it. This recipe serves about 8 people. So here goes, and please offer feedback if you try it. Chips: You can buy pita chips at most stores, or you can bake your own. Cut pita bread to desired size and brush (or spray) with olive oil. Lightly salt and pepper them to taste and bake in the oven at 325 for about 10 minutes or until just browning. Reserve for serving. Sauce: You can buy this sauce (tzatkiki) at most stores or you can make your own. This is the way I like it.1 10 oz container of plain yogurt 1 medium cucumber, grated Lime juice to taste Fresh cilantro to taste Fresh dill to taste Combine all ingredients at least two hours in advance and refrigerate. More time, up to 24 hours, is better. Reserve for serving. Egg dish: 2 dozen eggs 1 package frozen spinach, heated and drained 1 lb gyros meat, diced (available at the deli counter or near hot dogs)0.5 lb feta, crumbled 1 medium red onion, diced Fresh garlic to taste (jarred garlic is fine) 1 medium tomato, diced and drained Canola oil for cooking Heat a large skillet and add the onion and garlic. Sautee until just browned. Add the spinach, meat and tomato and stir. Add the eggs and scramble to desired doneness. (Sometimes it is better to do this in two phases because of the sheer number of eggs, depending on your pan size.) Stir in the feta cheese and serve with the chips and sauce on the side.

847badgerfan wrote: Here is a nice breakfast dish for tailgating (or any time). I’m going to call it a Greek breakfast because I don’t know what else to call it. I made it one time this summer at the harbor and everyone loved it. This recipe serves about 8 people. So here goes, and please offer feedback if you try it. Chips: You can buy pita chips at most stores, or you can bake your own. Cut pita bread to desired size and brush (or spray) with olive oil. Lightly salt and pepper them to taste and bake in the oven at 325 for about 10 minutes or until just browning. Reserve for serving. Sauce: You can buy this sauce (tzatkiki) at most stores or you can make your own. This is the way I like it.1 10 oz container of plain yogurt 1 medium cucumber, grated Lime juice to taste Fresh cilantro to taste Fresh dill to taste Combine all ingredients at least two hours in advance and refrigerate. More time, up to 24 hours, is better. Reserve for serving. Egg dish: 2 dozen eggs 1 package frozen spinach, heated and drained 1 lb gyros meat, diced (available at the deli counter or near hot dogs)0.5 lb feta, crumbled 1 medium red onion, diced Fresh garlic to taste (jarred garlic is fine) 1 medium tomato, diced and drained Canola oil for cooking Heat a large skillet and add the onion and garlic. Sautee until just browned. Add the spinach, meat and tomato and stir. Add the eggs and scramble to desired doneness. (Sometimes it is better to do this in two phases because of the sheer number of eggs, depending on your pan size.) Stir in the feta cheese and serve with the chips and sauce on the side. Might try this variant.. Go with Egg WHites, Califlower, Garlic and Feta. Lightly brown the Califlower in a skillet in some Olive Oil with the Garlic. Add Egg Whites until partially cooked, salt and pepper to taste and add Feta once the whites have started to harden. You can ealisy include the spinach in this dish as well, just make sure to add the Spinch for a short time before adding the egg whites otherwise they get too over cooked.

I made these last weekend for the night games, and enjoyed them, but they've got a little kick...Pre-Game Night Soak:1/4 bottle Liquid Smoke1 TBS. Garlic Juice1/4 cup Apple Cider VinegarThis was enough for about 12 chicken tenders with plenty to spare.Dry Spices:5 tsp Garlic Salt1 tsp Cayenne1/2 tsp Cumin1/2 tsp Chili Powder1/2 tsp Paprica1/2 tsp Black Pepper1/2 tsp Curry Powder Place ingredients into a Ziplock bag and shake until well mixed. I made it at home, so I used the over broiler, but it can obviously be amended for the grill. I sprinkled the dry spices on the exposed side and broiled for 9 minutes and then flipped, covered the other side with the dry spices and broiled for another 9 minutes. I just dipped them in ranch and was ready to go.

EastLansingAdam wrote: I made these last weekend for the night games, and enjoyed them, but they've got a little kick...Pre-Game Night Soak:1/4 bottle Liquid Smoke1 TBS. Garlic Juice1/4 cup Apple Cider VinegarThis was enough for about 12 chicken tenders with plenty to spare.Dry Spices:5 tsp Garlic Salt1 tsp Cayenne1/2 tsp Cumin1/2 tsp Chili Powder1/2 tsp Paprica1/2 tsp Black Pepper1/2 tsp Curry Powder Place ingredients into a Ziplock bag and shake until well mixed. I made it at home, so I used the over broiler, but it can obviously be amended for the grill. I sprinkled the dry spices on the exposed side and broiled for 9 minutes and then flipped, covered the other side with the dry spices and broiled for another 9 minutes. I just dipped them in ranch and was ready to go.This look good Adam, but I'd like to see you try using some fresh peppers (sliced serrano and jalepeno and a pierced habinero if you dare) and a little canola oil in your marinade and cut down on the dry rub a little bit. The apple vinegar is a nice touch. Kudos on discovering the beauty of vinegar!I'm going to adapt this but I'm going to do it with wings and on a cast iron skillet instead of the broiler. If you don't have a cast iron... Get one ASAP. You can also get a cast iron grill that goes over two burners. You'll be shocked at how great those work.

Cauliflower and egg whites? That looks a little healthy Smokey. But I'll try it.Can I add bacon?

Liquid Smoke... WTF?!?!?

847badgerfan wrote: For my rub, I've been using garlic powder, onion powder, paprika, black pepper, salt and a little cayenne pepper. For the liquid, I use 6 oz diet Dr. Pepper, 2 oz Teryaki sauce and about three drops of liquid smoke.Set a rack of ribs in a foil pan over the liquid and tightly cover with foil. Bake for 5 hours at 200F. Put the sauce on and then under the broiler for ten minutes on each side (or on the grill for ten minutes on each side, if you have a grill. Always start the browning with the bottom side of the ribs on the fire.You can use your favorite sauce or make one up. I have a few methods but I've never written a recipe for them. If I get some time later on I'll think about it and try to come up with them to post here. Sauce takes alot of time, FYI.Trying these today BTW, hoping they can salvage a miserable day. Went in around 1:45, so they should be done in about an hour and a half.

EastLansingAdam wrote: 847badgerfan wrote: For my rub, I've been using garlic powder, onion powder, paprika, black pepper, salt and a little cayenne pepper. For the liquid, I use 6 oz diet Dr. Pepper, 2 oz Teryaki sauce and about three drops of liquid smoke.Set a rack of ribs in a foil pan over the liquid and tightly cover with foil. Bake for 5 hours at 200F. Put the sauce on and then under the broiler for ten minutes on each side (or on the grill for ten minutes on each side, if you have a grill. Always start the browning with the bottom side of the ribs on the fire.You can use your favorite sauce or make one up. I have a few methods but I've never written a recipe for them. If I get some time later on I'll think about it and try to come up with them to post here. Sauce takes alot of time, FYI.Trying these today BTW, hoping they can salvage a miserable day. Went in around 1:45, so they should be done in about an hour and a half.How'd it go Adam?Smokey, when you don't have a smoker a little liquid smoke goes a long way. As you know by now, it's pretty hard to smoke in the winter (or if you are very busy and can't tend to the smoker all day). Just a little tip I learned from my boy Marcus!

Turned out perfect!Perhaps my broiler is a little strong, but I think 8 minutes per side was plenty. Other than that, no complaints at all.

847badgerfan wrote: EastLansingAdam wrote: 847badgerfan wrote: For my rub, I've been using garlic powder, onion powder, paprika, black pepper, salt and a little cayenne pepper. For the liquid, I use 6 oz diet Dr. Pepper, 2 oz Teryaki sauce and about three drops of liquid smoke.Set a rack of ribs in a foil pan over the liquid and tightly cover with foil. Bake for 5 hours at 200F. Put the sauce on and then under the broiler for ten minutes on each side (or on the grill for ten minutes on each side, if you have a grill. Always start the browning with the bottom side of the ribs on the fire.You can use your favorite sauce or make one up. I have a few methods but I've never written a recipe for them. If I get some time later on I'll think about it and try to come up with them to post here. Sauce takes alot of time, FYI.Trying these today BTW, hoping they can salvage a miserable day. Went in around 1:45, so they should be done in about an hour and a half.How'd it go Adam?Smokey, when you don't have a smoker a little liquid smoke goes a long way. As you know by now, it's pretty hard to smoke in the winter (or if you are very busy and can't tend to the smoker all day). Just a little tip I learned from my boy Marcus!I was just being a smart ass about this liquid smoke. Should I cut and paste my recipeces from the Big XII thread over here, or force these yankees to voyage outside of their home thread?

Throw a link on amigo. That'll get them over there.Glad to hear it Adam. There is nothing like tearing into a set of ribs you've had cooking all day.

Blackened Fish with Cilantro Mayo Sammitch Any white fish will do for this one, but filets perform better than steaks do for a sammitch. Grouper is particularly good for this recipe, but talapia, orange roughy, white fish or Ocean perch (for example) will work too.First, liberally brush or spray the fish with olive oil on both sides. You may have to remove one side of the skin if that's how your store sells it. Then rub each side with salt, pepper, garlic powder, paprika and (if desired) cayenne pepper. Light the gril and preheat to high.While that's getting going, make the mayo and butter the rolls. For the mayo, combine any kind of mayo (I use Smart Balance) with fresh cilantro and lemon juice to taste. Stir and let it set up in the fridge or cooler for about ten minutes before using. The longer the better, up to overnight if possible.I like to use a hoagie-type or sub roll for this, and it comes out really good. Butter (or margarine, etc) up the bread and sprinkle a little garlic powder on. Put on the grill until just browning and remove for serving.Oil up the grill just to make sure it's non-stick and put the fish on. Fish does not take long so be careful, keeping in mind that the grill is not burning the fish but rather the spices. This is part of the blackening process and it's cool. Most fish filets can be cooked in about five minutes per side. Pay attention and use care when flipping. You don't want to leave half the fish - and you won't if you let it cook properly on each side. It will crust from the spices and come right off.Put the fish on the roll, spread out some mayo and top with lettuce and tomato.Enjoy your sammitch. It's one of my favorites.

Hmm, blackened is the only wayI like fish, but I've never liked the texture of fish for sandwiches.

http://mbd.scout.com/mb.aspx?s...202515&p=48Feel free to check out the Big XII thread.Here is a Bloody MaryZing Zang mix (Yes I am cheating a bit)IceFresh Ground PepperSpash o' WorstorchireSmidge o' crushed fresh Garlic (Stole from below)Greek mix Green olivesGreek Mix pickled CauliflowerQuarter Claussen Pickle sliceLight squeeze of LimeCopious amounts of VodkaQUesoFull Block of Velveeta CheeseBrowned ChorizoFull Glass of Pace Verde Salsa (Not preferred Verde)Can of RotelLarge Crock pot

This was an easy one I made this past weekend...1 1/2 lbs kielbasa (I used turkey kielbasa, a lot healthier)1 can pineapple chunks1/4 cup brown sugarThe night before (or morning of if not eating til that night), mix all in a pot (including the juice from the pineapple) and simmer over medium heat until boiling. Then remove from heat and store in Tupperware.Strain the mixture so you don't have too much juice, and serve on hoagie buns with your choice of toppings, either reheated or cold, your choice.I reheated it and topped with sauteed onions and pork gravy on Saturday night, and then had some leftover cold topped with sliced onions on Monday for lunch. I think I might have liked it cold better.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:00:44 PM

EastLansingAdam wrote: This was an easy one I made this past weekend...1 1/2 lbs kielbasa (I used turkey kielbasa, a lot healthier)1 can pineapple chunks1/4 cup brown sugarThe night before (or morning of if not eating til that night), mix all in a pot (including the juice from the pineapple) and simmer over medium heat until boiling. Then remove from heat and store in Tupperware.Strain the mixture so you don't have too much juice, and serve on hoagie buns with your choice of toppings, either reheated or cold, your choice.I reheated it and topped with sauteed onions and pork gravy on Saturday night, and then had some leftover cold topped with sliced onions on Monday for lunch. I think I might have liked it cold better.Sounds pretty good but I think I'd have to temper some of that sweetness with some kick.But that's me and my taste buds. I must be part Texican.

847badgerfan wrote: EastLansingAdam wrote: This was an easy one I made this past weekend...1 1/2 lbs kielbasa (I used turkey kielbasa, a lot healthier)1 can pineapple chunks1/4 cup brown sugarThe night before (or morning of if not eating til that night), mix all in a pot (including the juice from the pineapple) and simmer over medium heat until boiling. Then remove from heat and store in Tupperware.Strain the mixture so you don't have too much juice, and serve on hoagie buns with your choice of toppings, either reheated or cold, your choice.I reheated it and topped with sauteed onions and pork gravy on Saturday night, and then had some leftover cold topped with sliced onions on Monday for lunch. I think I might have liked it cold better.Sounds pretty good but I think I'd have to temper some of that sweetness with some kick.But that's me and my taste buds. I must be part Texican.I'm with you all the way, but when also cooking for a fiance who would probably wipe the salt off Saltines for having too much kick if she could I have learned to compromise. She wouldn't go near the chicken wings I posted a couple weeks back.She liked your ribs though!

EastLansingAdam wrote: This was an easy one I made this past weekend...1 1/2 lbs kielbasa (I used turkey kielbasa, a lot healthier)1 can pineapple chunks1/4 cup brown sugarThe night before (or morning of if not eating til that night), mix all in a pot (including the juice from the pineapple) and simmer over medium heat until boiling. Then remove from heat and store in Tupperware.Strain the mixture so you don't have too much juice, and serve on hoagie buns with your choice of toppings, either reheated or cold, your choice.I reheated it and topped with sauteed onions and pork gravy on Saturday night, and then had some leftover cold topped with sliced onions on Monday for lunch. I think I might have liked it cold better.Possible additions/changesAdd some chile powder and Paprika (Use hot not sweet paprika)I would also add some fresh minced garlic personallyI would cut back on the sugar a bit. Might think of serving it with Some grilled green pepper and onion Then use the "sauce" sort of like an Italian beef.

Glad she liked the ribs. She can't be all that bad.Smokey,Italian Beef is kinda Chicago. Most of these people here would call it Au Jus or something like that.

847badgerfan wrote: Glad she liked the ribs. She can't be all that bad.Smokey,Italian Beef is kinda Chicago. Most of these people here would call it Au Jus or something like that.Yeah, I thought about calling Au Jus, but with all those additions it would be quite a bit thicker than an Au Jus.I consider Italian Beef totally Chicago. Don't recall seeing it anywhere outside of Chicago.

There are some restaurants outside of Chicago that try it. It's never right.

BurntEyes wrote: 847badgerfan wrote: Glad she liked the ribs. She can't be all that bad.Smokey,Italian Beef is kinda Chicago. Most of these people here would call it Au Jus or something like that.Yeah, I thought about calling Au Jus, but with all those additions it would be quite a bit thicker than an Au Jus.I consider Italian Beef totally Chicago. Don't recall seeing it anywhere outside of Chicago.I've had decent Italian Beef a couple places in Pittsburgh. Not Chicago, but decent. Maybe it's a midwest thing?

Ahh yes, I do now recall seeing them in Pittsburgh.

I've seen them outside of Chicago too. Just never thought to try one. It's like trying to go to a "Texas BBQ" joint in Chicago. It ain't right.

Though it would rank little higher than Bill Millers in Austin, Smoque is actually a decent hold over during those long non-football season winter months when I am not travelling back to the mother land. http://www.smoquebbq.com/

Smokey,I'll meet you there one of these coming NFL Sundays after CFB is over. Nothing more than a quick train ride for each of us. I think the Metra is right there.

----847badgerfan wrote: ---------------Smokey,I'll meet you there one of these coming NFL Sundays after CFB is over. Nothing more than a quick train ride for each of us. I think the Metra is right there.---------------------------------------------Sounds like a game plan!

Everyone likes portobella mushrooms, right? I hope this isn't a repeat, because I'm sure I've written this down before somewhere. Too lazy to go back and check. Large, fresh portobellas - de-stemmedShredded asiago cheeseShredded parmasan cheeseShredded mozerella cheeseCrumbled blue cheeseShredded swiss cheeseMinced shallot, sauteedMinced garlic, sauteedCrumbled cooked baconI like to use equal portions of each ingredient to stuff the mushrooms with. I add the garlic, shallot and bacon first, and then the blue cheese. Then add the other cheese blend on top to cover the mushroom. Put on the grill on high heat, cover, and let it go for about 15-20 minutes.

I do something sorta of similar Badger.I take the portobellasDestemmedTurn up upside down Olive OilFresh crushed garlicLiberal amounts of fresh shredded parmPut on grill or in Oven on Foil Grill or bake for about 20 min at around 375 - if all the cheese is melted and the lids start to turn its done.Add spread on fresh green olive tapenad (you can make or buy)I have a receipt but I am about to jump on a flight. Perhaps I will post later

There is a restaurant in Kenosha, WI called Chops on the Lake. This is a little thingy I've adapted from their menu. It is called the BBT.Ingredients:Sliced Italian BreadButterGarlic powderPre-grilled filet mignon (or other fine cut) thinly sliced, or diced (B)Crumbled Blue Cheese (B)Diced Tomato (T)Finely diced chives (green onion)Start the coals (or gas...) and get the grill to medium or so. Butter both sides of the bread and dust with garlic powder. Place the bread on the grill and brown one side. This will not take too long, FYI. Remove the bread from the grill and place on foil, browned side up. Put the beef, tomatos, blue cheese and chives on the bread and place on the grill, non-browned side down, with the foil. Cook for about ten minutes, until the bread is browning and the cheese is starting to melt.This is one great sammitch. Enjoy your BBT.

OK, how about some simple burgers?I like to use 80/20 meat for my burgers. That means 20 percent fat, which can usually be called ground chuck. You need the fat content for grilling burgers because you're going to lose almost all of it. But I have a little trick. Add just a few bread crumbs to the burger. Not like doing a meatloaf or meatballs - just a little bit. This helps retain some of the fat without adding any flavor.Anyway, here goes.1 lb of 80/20 meat1 TBL bread crumbsSalt and pepper to tasteHeat the grill to high. Patty the burgers about one inch thick, leaving them a little thinner in the middle so they don't blow up (you know what I mean) and oil the grate. Take some nice rolls and add a little butter for toasting. Place the burgers on the grill for about five minutes per side or until desired doneness. Only flip the once. When you are about two minutes away put the rolls on, butter side down.Remove the buns and throw on the burgers.I like to top with sauces or cheese after grilling, or you can melt the cheese.

Two sauces for topping burgers...1 part horseradish3 parts mayosalt and pepper to tasteAnother one...1 part minced garlic1 part dijon mustard3 parts mayoAs with any sauce, mix them well and let them sit in the fridge for a while.

I don't think this has been posted, but it's one of my favorite things to make for game-watching parties and tailgates because you can make it well in advance and it is really easy to make. It's a chunky dip that can be served with tortilla chips, fritos, or crackers. Texas Caviar - just mix all the ingredients below in a large bowl and put in the fridge for at least 2 hours (overnight is fine):1/2 onion, diced1 green bell pepper, chopped1 bunch green onions, chopped2 jalapeno pepers, chopped or diced1 tablespoon minced garlic1 pint cherry tomatoes, quartered1 (8 oz) bottle of Zesty Italian dressing1 (15 oz) can black beans, drained1 (15 oz) can black-eyed peas, drained1/2 teaspoon coriander1 bunch chopped cilantro

Tomato SaladLike my grandma used to make and like my ma still does. OK, not quite, as I've adapted a few things. But you get the point.6 medium tomato, about 3 inch diameter12 green onions, about 3/8 in diameter1/4 cup nice Olive oilWater1 TBL dried Oregano1 TSP dried Basil1 TBL Garlic powderSalt to tastePepper to tasteCut the tomatoes in half and squeeze the juice into the bowl. Take out the stem part and cut up the rest into bite-size peices. Put them all into the bowl. Cut up the onions into 3/8" long peices - whites and greens all. Put them all into the bowl. Add the Olive oil. Look at the bowl and see where the fluid level is. If it's below the food, add water to compensate the lack of juice (water) in the tomatoes. Add the spices and stir until blended. Do NOT skip the salt and pepper. They are needed and essential. I normally put about two teaspoons of salt and pepper each.Cover and leave stand at room temperature for at least two hours. This can be refrigerated and saved almost a week, but needs to be served at room temp.I serve this in bowls, with a nice hunk of crusty Italian bread for dipping.Bon Appetit.

BuckeyeCMO wrote: BUCKEYECMO's ITALIAN SAUSAGE AND PEPPERS2lbs hot Italian sausage2 large red peppers2 large yellow peppers1 large onion4 cloves garlic2 tablespoons tomato paste28oz can of chopped tomatoes1/2cup of marsala cooking wine1tsp. of oreganofresh basil1/2tsp. of red pepper flakessalt and pepper2 tablespoons of olive oilI cut up all of the vegetables the night before, so as to eliminate as much prep work as possible. This recipe really only is convenient if you have a large grill.I cook the sausage on the grill just like anything else, and then set it aside and cut it into bite size pieces. Take the peppers, onions and garlic which should already be cut from the night before and wrap it all in aluminum foil with the olive oil, salt and pepper. Cook the veggies on the grill until all are almost done.Add the sausage, the peppers/onions mixture and all of the remaining ingredients to a larger pot and let simmer on the grill until the sauce thickens and the flavors mix together. Serve either on hoagie buns or as a side......These are on the docket for Saturday. I am pretty excited.

EastLansingAdam wrote: BuckeyeCMO wrote: BUCKEYECMO's ITALIAN SAUSAGE AND PEPPERS2lbs hot Italian sausage2 large red peppers2 large yellow peppers1 large onion4 cloves garlic2 tablespoons tomato paste28oz can of chopped tomatoes1/2cup of marsala cooking wine1tsp. of oreganofresh basil1/2tsp. of red pepper flakessalt and pepper2 tablespoons of olive oilI cut up all of the vegetables the night before, so as to eliminate as much prep work as possible. This recipe really only is convenient if you have a large grill.I cook the sausage on the grill just like anything else, and then set it aside and cut it into bite size pieces. Take the peppers, onions and garlic which should already be cut from the night before and wrap it all in aluminum foil with the olive oil, salt and pepper. Cook the veggies on the grill until all are almost done.Add the sausage, the peppers/onions mixture and all of the remaining ingredients to a larger pot and let simmer on the grill until the sauce thickens and the flavors mix together. Serve either on hoagie buns or as a side......These are on the docket for Saturday. I am pretty excited.You would be amazed at how good this dish goes as a solo (no bread) served along side mashed potatos. Mmmmm....

Here is a good one now that you can get good apples and cidar... 2 tbs vegetable oil1 granny smith apple, sliced1 tbs. dark brown sugar4 skinless, boneless chicken breasts1/4 tsp. cinnamon1/4 tsp. salt1/4 tsp. pepper1 onion sliced into rings1/2 cup apple cidar1/4 cup apple cidar vinegar2 cups hot cooked egg noodles 1.) Heat half the oil in a skillet2.) Saute the apple for about 5 minutes, til lightly browned3.) Sprinkle with the brown sugar, saute for another 3-5 minutes and then transfer to a plate4.) Sprinkle the chicken breasts with the cinnamon, salt and pepper5.) Heat the other half of the oiler in the skillet6.) Saute the chicken until browned, 4-5 minutes per side, and then transfer to another plate7.) Boil the noodles according to the directions8.) In the skillet cook the onion until tender, about 6-8 minutes9.) Stir in the cidar and vinegar and cook for another 2 minutes10.) Return chicken to the skillet and cook until cooked through, about 4 minutes, while spooning the sauce over it11.) Return the apples to the skillet, and cook until tender, about 2 minutes12.) Put the noodles on a plate, put the chicken, onions and apples on top, pour remaining sauce over top. Great meal for the fall

Easy dessert... Easy to pre prep Take an apple for every one you want Core out the apple and wash it well. Take aluminum foil and wrap around the bottom In the top of the apple poor in sugar/cinnamon mixed like cinnamon toast (2/3 sugar 1/2 cinnamon) into the open core of the appel. Drop in a small piece of butter (Totally optional) Wrap foil tight As you are finishing your meat off drop in the premade apples After your meal and a few brews, (the apples should be soft to the touch through the foil) open and serve.

BurntEyes wrote:Easy dessert... Easy to pre prep Take an apple for every one you want Core out the apple and wash it well. Take aluminum foil and wrap around the bottom In the top of the apple poor in sugar/cinnamon mixed like cinnamon toast (2/3 sugar 1/2 cinnamon) into the open core of the appel. Drop in a small piece of butter (Totally optional) Wrap foil tight As you are finishing your meat off drop in the premade apples After your meal and a few brews, (the apples should be soft to the touch through the foil) open and serve.I've done this many times at home but for a tailgate. Try adding a little cardamon to the cinnamon mixture and/or using brown sugar. Also, I like to serve with a little vanilla ice cream or even heavy cream.

OK, a long time ago I promised some Asian, so here is some Asian. This will be the first of a few posts on this topic, so bear with me as I concoct the recipes for you knuckleheads...

Here is a recipe for Asian marinated veggies: I like to marinate the veggies for at least four hours in the fridge, using a baggie. I make these on the grill, using a grill wok (mine is a Weber stainless model), but you can do this on a stove in a cast iron skillet (preferred over non-stick or stainless because of heat distribution and temperature maintenance). Veggies: 1.5 cups Broccoli crowns, cut into bite size pieces1 cup white mushrooms, whole, bite size1 cup Shredded Carrots1.5 cups dliced yellow onion1 cup shredded red cabbage Marinade: ½ Cup of canola oil1 tbl sesame oil½ Cup of low sodium soy sauce½ Cup of low sodium teriyaki sauce2 tbl rice vinegar1 tsp Saracha sauce1 tsp ground mustard1 tsp ground ginger1 tbl granulated garlic3 tbl diced green onions Put all the veggies in a baggie (or two) and pour in the marinade. Let them sit for as long as possible, up to overnight, but four hours minimum if possible. Empty the marinade in a bowl and save for basting and other uses (dipping, marinade for chicken, beef, shrimp, etc). Dump the veggies onto the heated wok (or cast iron skillet if you don’t have a wok, or grill for that matter) and stir-grill (or stir-fry) for about ten minutes. You don’t want these to soften – you want them really crisp. Baste along the way, if necessary and with about three minutes left add in some option sesame seeds if you like. Note that this is also good with chicken strips mixed in the baggies, but they have to be bite size so they cook quickly with the veggies. You can serve this over rice for a complete meal too. Enjoy.

Badger asked me to post a receipe for Migas. Here you go buddy. Migas Migas is basically a Mexican version of scrambled eggs. You don’t really need a measured recipe and I have never used one but just so you get the idea I’ll give you my best estimate on the amounts of ingredients. This would make enough for about four people. 10 eggs1-1/2 Cups broken corn chips (Tostitos or equivalent, NOT Fritos)1 Cup grated cheese (I like Monterey Jack)½ Cup Milk¼ Cup chopped green chilies1 Large jalapeno chopped (fresh if possible, pickled will work)1 Tablespoon butter Break the eggs into a bowl and whisk with a fork until yolks and whites are mixed up.Add everything except the butter and chips and mix again.Melt the butter in a fry pan on medium heat.When the better is melted, add the chips to the egg mixture stir a little and throw it in the fry pan.Cook about 2-3 minutes stirring regularly. I like to have warm flour tortillas, chorizo, borracho beans and salsa but any normal breakfast fare will work.. At restaurants this dish is hardly ever made the same way twice. Many times it will have tomatoes, onion or even avocado added or bacon, ham or sausage thrown in. It’s not an omelet. IMO if you add a lot of crap you are making an omelet. Keep it simple.

Thanks pal. More Asian coming up later. And maybe some Tex Mex too.

Mex - Just to modify a bit, and makes it somewhat easier at a tailgate. Brown some Chorizo first in a skillet, add the mixture you mentioned above. This allows for basically one pot cooking and I personally love Chorizo in my Migas. A slight modification for one pan cooking. Toss Chorizo in the pan, brown, add in small cut potatoes and cook golden brown, then throw in the egg mix mentioned above, sans the Chips. This is not Migas, more like Breakfast Tacos. I like to serve them over Flower tortillas with fresh Cheddar.

I am missing a home game today. I figured since I had gone to Dallas, Columbia, and Stillwater, and my fiance was forgetting what I looked like that I should stay home today. I am making Migas for her.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:02:34 PM

EastLansingAdam wrote: BuckeyeCMO wrote: BUCKEYECMO's ITALIAN SAUSAGE AND PEPPERS2lbs hot Italian sausage2 large red peppers2 large yellow peppers1 large onion4 cloves garlic2 tablespoons tomato paste28oz can of chopped tomatoes1/2cup of marsala cooking wine1tsp. of oreganofresh basil1/2tsp. of red pepper flakessalt and pepper2 tablespoons of olive oilI cut up all of the vegetables the night before, so as to eliminate as much prep work as possible. This recipe really only is convenient if you have a large grill.I cook the sausage on the grill just like anything else, and then set it aside and cut it into bite size pieces. Take the peppers, onions and garlic which should already be cut from the night before and wrap it all in aluminum foil with the olive oil, salt and pepper. Cook the veggies on the grill until all are almost done.Add the sausage, the peppers/onions mixture and all of the remaining ingredients to a larger pot and let simmer on the grill until the sauce thickens and the flavors mix together. Serve either on hoagie buns or as a side...... These are on the docket for Saturday. I am pretty excited. I think I'm going to break this out for Sunday dinner, though I might do the simmering on the stove, because my grill is a bit smaller than it should be. I'm definitely looking forward to it

As for dinner tonight, we've got no work tomorrow, so I'm making barbeque bacon bleu cheeseburgers and sweet potato fries. They're pretty easy- take the same 80/20 chuck that was talked about a couple posts up, add a tablespoon of bread crumbs for every pound to pound and a half of meat, add between 2 and 4 oz. of your favorite barbeque sauce per pound of meat, put it all in a big bowl and mix thoroughly by hand...then separate out into burger sized patties. Grill the burgers, adding about a minute per side to what you normally like- this allows the sauce to mix with the meat, and also it takes a little longer because the sauce doesn't heat quite as quickly. I like a nice applewood smoked bacon to go with this, again, cooked like you would do bacon. Finally, get some crumbly bleu cheese, and crumble it some more, until it's more like a very coarsely grated cheese. This will give you better coverage on the burger. I go burger, cheese, bacon, but my brother goes burger, bacon, cheese and he likes it that way. A note of caution- you probably won't need any ketchup/mustard/relish for this burger. Some grilled onions are OK...I especially like some Vidalia onions if the sauce I'm using has lots of kick.

BurntEyes wrote: I am missing a home game today. I figured since I had gone to Dallas, Columbia, and Stillwater, and my fiance was forgetting what I looked like that I should stay home today. I am making Migas for her. Mmmm migas. Had them for dinner last night at Trudy's.

utee94 wrote: BurntEyes wrote:I am missing a home game today. I figured since I had gone to Dallas, Columbia, and Stillwater, and my fiance was forgetting what I looked like that I should stay home today. I am making Migas for her. Mmmm migas. Had them for dinner last night at Trudy's. Would you mind mailing me a Mexican Martini next time ya hit Trudy's utee? Make it 2 please. Thanks.

For Bowl season, what's the popular vote? Bring what represents your style tailgating or the "when in rome" mentality? I've always been in more of a vacation mindset and been a fan of leaving the ol' reliables at home for the bowl and testing the waters of new goodness. On that note, who knows where we'll end up this year, but it'll be fun conjuring up something good.

I've never really tailgated much for bowl games in traditional fashion. Too hard to lug all that stuff on a plane. What I've done is buy cheap grills and then left them with hotel staff who appreciate them. Tables can be borrowed from the hotel room sometimes. I've done this. At the Hawaii game a few years back we had alot of hotel furnature in the parking lot. I've always kept the food simple. Burgers, dogs. Stuff like that. Like I said, it's hard to do on the road without your normal vehicle and stuff.

Let's do a nice rub, which you can use for alot of things - including beef, poultry, pork, fish, etc.2 parts paprika2 parts sea salt1 part black pepper1 part dried thyme1 part dried oregano1 part cayenne pepper1 part onion powder1 part garlic powderThis will make you about a 1/2 cup of rub for grilling, broiling and even pan work. Keep in in a air tight container and use as you need it.

I used the above rub on grouper yesterday and it was fantastic.I took about a tablespoon of the rub and combined it with a tablespoon each of melted butter and olive oil.Start by preheating your grill to high heat. Brush one side of the grouper and put it down on the grill. Brush the other side of the grouper and let it sit until about half done and the flesh doesn't stick to the grates. Brush again, and flip the fish. Brush again and let it sit until almost cooked. Brush one more time, top with some fresh tarragon and cook one minute more.Remove from the grill and serve.

Anybody on here own a smoker? I'm building my own this weekend- terra cotta pots lined with aluminum foil, a hot plate, and an old school pie pan to hold the woodchips- and was wondering if there were any suggestions as to what I should go with first....I'm thinking a good pork shoulder, turn it into pulled pork, definitely NC-style barbeque, though....I miss those delicious vinegar based sauces

I'd suggest starting with a brisket, or if you really crave pork, maybe ribs.Quality shoulder is a bit tough to acheive, especially on a smoker you've never used. If you go too long, you're toast. Brisket can be a bit more forgiving, and it's impossible to screw up ribs.Let me know how it works out. I give you alot of credit for creativity.

Saw this on TV. Made it. Love it.The Umami Burger8 oz really nice ground beef - steak if possibleParmesan cheese, gratedCarmelized onionsSauteed ******* mushroomsTomato sliceKetchup (homemade, or prepared)Nice burger bunPut the parmesan cheese and salted tomato on a sheet pan covered with parchmen paper. Arrange the parmesan so that when it melts, it forms a circle, as best as possible, or use a ring. Put in the oven at 400 and watch for melting and browning. The tomato(s) will be fine.Carmelize the onions in a sautee pan, adding the ******* mushrooms at about the last teb minutes or so. Dont forget the salt and pepper.Brush the burger bun outsides with just a little oil and put in the oven for the last minute or so of cooking the cheese and tomato.Cook the burger on cast iron or on the grill as you would normally do - season before with only salt and pepper.Put the ketchup on the bottom bun, and then the parmesan cheese round. Add the burger and the tomato, and top with the onion and ******* blend. Cover with the top bun and EAT.You might want to make two...

Bourbon ChickenJust as good as you get in the mall...if not better!2 lbs. boneless, skinless chicken breats or thighs, cut into bite size pieces. (I prefer the thighs).2 TBS. olive oil2 cloves garlic, crushed1/4 tsp. ginger3/4 tsp. crushed red pepper flakes1/4 cup apple juice1/3 cup light brown sugar1 TBS. cider vinegar1/2 cup water1/3 cup soy sauce2 TBS bourbon (or you can use whiskey or scotch, depending on what you like).Heat the oil in a skillet.Add the chicken pieces and cook until lightly browned. Remove chicken.Add the remaining ingredients, heat over medium heat until well mixed and dissolved.Add the chicken back to the skillet and bring to a hard boil, then reduce heat and simmer about 20 minutes, until the sauce is thickened.Serve over hot rice.

847badgerfan wrote: I'd suggest starting with a brisket, or if you really crave pork, maybe ribs.Quality shoulder is a bit tough to acheive, especially on a smoker you've never used. If you go too long, you're toast. Brisket can be a bit more forgiving, and it's impossible to screw up ribs.Let me know how it works out. I give you alot of credit for creativity. Brisket's a good idea....I've used a smoker fairly regularly in the past, but it will be the first run for this one.I've finally gotten all the pieces to build, so next week looks like the start time. I'll keep you updated.

Making grilled salmon tonight. I'll report back on what I do and how it comes out.

Oops. Forgot to report on the salmon. Forgot what I made two months ago but I remember what I made on Sunday.I adapted a recipe from Bobby Flay. THIS is AWESOME.MEATTwo pounds of trimmed pork tenderloin (no fat)One can of roasted chipotles in adobo sauce2 TB canola or vegetable oil1 TB apple cider vinegarIn a blender or food processor, puree the chipotles and add the vegetable oil and vinagar while spinning. This will be your marinade.Fork the meat and put into a baggie, adding the marinade. Make sure the meat is covered and let this marinade for at least four hours but preferably overnight.DIPPING/DREDGING SAUCE (this is almost exactly as perscribed in the book)One (or Two if you like them) jalepenos, diced into 1/8 inch piecesOne medium onion, diced into 1/4 inch pieces1 TB canola or vegetable oilSalt and Pepper4 TB brown sugar2 cups chicken stock1 can frozen concentrated apple juiceSweat the jalepenos and onions in the olive oil on medium heat with some salt and pepper to taste. Do not brown these. Add the chicken stock, brown sugar and apple juice and bring to a boil. Let this slowly boil for about 45 minutes, reducing it to about 1.5 cups of liquid.Grill the pork on white coals (or hot gas), about six minutes per side for a total of about 12-14 minutes. It should be about medium - which is FINE in this day and age. Serve as slices on the plate, with sauce poured over the top.You will enjoy this. I guarantee it.

I have been invited by 847badgerfan to come and check out the boards here, just give me some time to catch up and make up some random delicious recipe for consuming during those tailgating and BBQ days.

I was invited too, so before y'all jump me for being a trolling newbie, I just want to say that I'm with badgerfan and hellbent.I like to grill meat and vegetables on my grill out back. As much as I enjoy dining on the results of my grilling, I think I really just like to relaxation of hanging out in the backyard on a beautiful evening, drinking a beer and excluding myself from the the busy mayem that the rest of the family always has going on.

riding my coat tails............

It's like skiing.

I wasn't invited, but I'm close to being a member of the Big Ten Westand besides, Hooky has shunned me on the Big 12 board

FearlessF wrote: I wasn't invited, but I'm close to being a member of the Big Ten Westand besides, Hooky has shunned me on the Big 12 boardFearless, you are always welcome on the Big Ten Board whether or not Nebraska joins the Big Ten. This would allow you to throw some more of your terrific tailgates and for folks in the Great Heartland of America, too!!!

I appreciate that Gator.Hooky seems bitter about the Big 12 crumbling and wants to blame Nebraska fansI think he's just worried he's gonna miss me

FearlessF wrote: I appreciate that Gator.Hooky seems bitter about the Big 12 crumbling and wants to blame Nebraska fansI think he's just worried he's gonna miss meIt seems a lot of folks over on the Big XII Board are miffed that someone would dare want to leave the Conference. I don't know the full story of Nebraska's history with the Texas schools, but I glean that they would welcome the chance to mix and mingle with other schools in the Heartland. I just wish they would get this thing over with, the suspense is driving me crazy, and I don't really have to be driven quite that far either.

There are gonna be some hurt and bitter feelings for sure, but hurt and bitter is how the conference was formed.Things won't always be rosy in the Big Ten West division either, I'm sure

FearlessF wrote: There are gonna be some hurt and bitter feelings for sure, but hurt and bitter is how the conference was formed.Things won't always be rosy in the Big Ten West division either, I'm sureI just find it interesting that some (not all mind you) Husker fans who are sick of being bullied by Texas, don't seem to understand how little "say" they would have as fledgling members of a conference that already has TWO Texas-like superpowers in it. If they can't handle the arrogance of Texas, then they're going to be miserable dealing with Michigan.

Badger assures me there are no bullies in the Big Ten

Ha!ole~

utee94 wrote: If they can't handle the arrogance of Texas, then they're going to be miserable dealing with Michigan. Not if UM continues in their present trend.But alas they're recruiting Ohio heavily again

Here is a really good blue cheese sauce I made the other day. I served this over finely sliced flank steak, by the way.2 TB Olive Oil1 Large Shallot, finely diced4 Cloves of Garlic, Pressed1/2 cup earthy mushrooms, finely chopped (I use reconstituted morels, but porcini, ******* or even portabellas would work OK)1/2 cup dry white wine (drink the rest!)1 cup light cream (try not to use heavy or half and half - too much fat)1 cup crumbled blue cheese Put the olive oil in a saucepan and heat to almost smoking. Add the shallots for about three minutes, then add the garlic and mushrooms and cook for another three minutes, being careful to not burn the garlic. Add the white wine to deglaze the saucepot and reduce the heat to medium-low. Add the juice from the reconstituted mushrooms (if you reconsituted - if not add about a half cup of beef or veg stock) and cook down for about 10 minutes. Add the light cream and the blue cheese and simmer until the cheese is fully melted. That's probably pretty close to what I did. You can add more or less of anything, but make sure it's all in there in some form. I like my sauce thick.

Very nice Badge, I love a good blue cheese sauce. I'll try that recipe sometime soon.On a different note...does anyone have a good recipe for some smoked salmon? I got a few ideas, but was wondering if anyone has done anything that came out really good. I will be using Alder to smoke with, and have all day to do the cookin. Any suggestions?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:03:36 PM

Smoked salmon is really tough.I'd do a brine of sea salt, brown sugar and maybe some black pepper cloves.The proportions depend on how much fish you want to do, and the type of salmon it is.For smoking I'd go with applewood and hickory mixed about 50/50.

I smoked the salmon on Sunday, and it came out pretty good.I did a brine with kosher salt, but only had about 2 hours to let it soak. It still did a nice job though. I made a wet rub using lime zest, lime juice, lemon juice, olive oil, crushed garlic, sea salt, black peppercorn, and thyme. After the brining, I rinsed the salmon with cold water and patted it dry. Then I coated with the rub and let it sit for a half hour while I got the smoker ready.I smoked the salmon skin side down, on foil, for 3 hours, keeping the temperature between 160 - 190 degrees. I used Alder to smoke with. About every hour I added another coat of the rub. I had a pretty good size filet, big enough for 4 generous portions about 1 1/2 to 2 inches thick. The flovor was very nice, and it was tender, not dried out at all. I served it with homemade ceasar salad. Overall pretty good dish

Interesting rub there. What were the proportions you used on the rub and brine?I try to brine for about 8 hours normally, and I remove all of the skin. The salmon I do are from The Lake (the ones I catch normally) so the flavor is a little different. I find that removing the skin gets rid of the "lakey" taste you might otherwise get from lake salmon.

The brine was 2 TBS kosher salt to 1 cup water.The rub was something like this (not exact , as I eyeballed it):zest and juice from 2-3 limes1-2 TBS fresh thyme1 tsp black pepper1 tsp sea salt1-2 TBS olive oilI juiced 1/2 of a lemon and added 1 clove crushed garlic becuase I had it left over from the ceasar salad and I figured it would add some flavor.I got the salmon from a store close to where I live. I live in Florida, and to my knowledge there is no natural or man made places to fish salmon here, so I'm not sure where it came from, but I know it was fresh. The skin didn't seem to have an affect on the flavor.

I made a nice steak on Sunday, of the Italian variety. For this, I used a 2 lb flank.Rub/Paste (approximate measurements - the truth is I don't measure):Extra virgin olive oil, about 4 TBEqual parts, about 1 TB, of oregano, basil and garlic powderEqual parts, about 1 tsp, of thyme and rosemaryA couple of dashes of crushed red pepper flakesLiberal amounts of course sea salt and fresh crushed black pepperFirst use a fork to poke alot of holes in the flank. Then evenly coat the flank with the paste, wrap in plastic (or baggie) and refridgerate overnight for best penetration.Preheat the grill to the highest possible setting. You want the thing to be super hot for this.Put the flank on for about 6 minutes and then flip. Let it go for another 6 minutes and remove from the grill and let it rest for about 10 minutes or so on a cutting board. Then slice it thinly on the bias and place the slices evenly arranged in a foil pan. When done, drizzle some marinara sauce over the slices and return to the grill for about two minutes in the pan to heat evenly.This turned out excellent, and I served it with italian-style fried potatoes and grilled asparagus.I make a marina sauce, but there are some good ones out there you can simply buy.

Felt like it was time to bring back posting in this thread..... so, I've got a couple recipes I've tried since last season that I'm putting here.Western Omelette Burger - mix diced red&green peppers and onions into the patties, grill, put sharp cheddar, a fried egg, and salsa on topBarbecue Bacon Bleu-cheese Burger - mix the sauce in with the meat, until moist and darker, but not dripping, grill, put some bleu cheese and bacon on the top, and use BBQ sauce as a condiment. Note: the cheese makes a sweeter sauce the way to go."Mr. Delicious" Turkey Sandwich - Fresh sliced turkey, bacon, havarti, and honey between two thick slices of buttered sourdough, cooked on the griddle until the bread is browned on top and bottom and the cheese has just melted a little bit.

OK, here's a pretty good one for a fall day at the tailgate (or Saturday evening at home with the windows open and football on the tube).Mushroom soup 16 oz regular button mushrooms, quartered8 oz baby bella mushrooms, quartered8 oz ******* mushrooms, chopped to bite size8 oz oyster mushrooms, chopped to bit size5 morel mushrooms5 porcini mushrooms8 cloves of garlic, crushed into a pasteSea salt and fresh pepper1 cup red wine (a nice Cab will work)8 cups beef stock2 cups heavy whipping creamCorn starch and melted butter for thickeningFresh Parsley (You can use reconstituted morels and porcini for this. A jar of dried mixed mushrooms is pretty cheap at Costco or Sam's. The more variety, the better.) Add 4 TB olive oil and ½ stick of butter to a stock pot. Add the mushrooms and a little bit of water if it looks to dry. Season with salt and pepper and stir to brown stage. Add the garlic and cook about four minutes being careful to not brown the garlic. (It will turn bitter if browned) Add the red wine and reduce by half. Add the beef stock and reduce by ¼. Add the cream and simmer for about 20 minutes, stirring occasionally. Add the thickener to reach desired thickness. Top with fresh parsley and serve immediately.

By the way, if anyone tries these things out, please report back on your thoughts. I'm always trying to hone and improve so input - good or bad - is welcome.

UTerin03 wrote: I don't think this has been posted, but it's one of my favorite things to make for game-watching parties and tailgates because you can make it well in advance and it is really easy to make. It's a chunky dip that can be served with tortilla chips, fritos, or crackers. Texas Caviar - just mix all the ingredients below in a large bowl and put in the fridge for at least 2 hours (overnight is fine):1/2 onion, diced1 green bell pepper, chopped1 bunch green onions, chopped2 jalapeno pepers, chopped or diced1 tablespoon minced garlic1 pint cherry tomatoes, quartered1 (8 oz) bottle of Zesty Italian dressing1 (15 oz) can black beans, drained1 (15 oz) can black-eyed peas, drained1/2 teaspoon coriander1 bunch chopped cilantro I made this last year and loved it. Making it for a tailgate this weekend, although with some unfortunate modifications due to the low heat tolerance of my family who are cautious of anything I make for them at this point.

No worries ELA let the mayo & shrimp sit out all afternoon

EastLansingAdam wrote: UTerin03 wrote: I don't think this has been posted, but it's one of my favorite things to make for game-watching parties and tailgates because you can make it well in advance and it is really easy to make. It's a chunky dip that can be served with tortilla chips, fritos, or crackers. Texas Caviar - just mix all the ingredients below in a large bowl and put in the fridge for at least 2 hours (overnight is fine):1/2 onion, diced1 green bell pepper, chopped1 bunch green onions, chopped2 jalapeno pepers, chopped or diced1 tablespoon minced garlic1 pint cherry tomatoes, quartered1 (8 oz) bottle of Zesty Italian dressing1 (15 oz) can black beans, drained1 (15 oz) can black-eyed peas, drained1/2 teaspoon coriander1 bunch chopped cilantroI made this last year and loved it. Making it for a tailgate this weekend, although with some unfortunate modifications due to the low heat tolerance of my family who are cautious of anything I make for them at this point.Awesome! At the tailgate in Madison this past weekend, one of the tables had a "Build Your Mashed Potatoes" set up, with a crock pot full of mash pots, and stuff on the side to toss on top (Bacon bits, sour cream, butter, cheese, etc). I thought that was a great idea, and really yummy!!

I am not sure I posted my portabellas here yet. If this is a repeat I apologize. You can pre-prep these and put them in some aluminum foil for transit.Portabella De-StemmedPut about a tea spoon of Olive oil1-2 cloves of crushed garlic per PortabellaFresh Grated ParmesanGreen Olive Topenade (Trade Joes offers a pretty good premade one, or make your own if you feel ambitous)Simply poor the olive oil into the upturned Portabella, spread on the Topenade and Crushed garlic cloves, and top off with the Parm. Let them cook for around 20-25 minutes on a hot grill. The best way to tell they are done is the Parm will be completely melted. Each portabella will feed 1-2 folk. This can work as a nice "Meat" Substitute if you should happen to have an idigit Vegetarian at your tailgate.

French Onion Soup2 1/2 lbs yellow onion3 tbs butter1 tbs canola oillittle bit of sugar, salt and pepper2 cups light red wine8 cups beef stockbay leaf6 slices of course bread3 cups gruyere cheeseMelt the butter in a pot and add sliced onions, sugar, salt and pepper over mid-low heat til carmelized.Add the wine and incread heat to mid-high til half the wine is cooked offAdd the bay leaf and beef stock, lower heat and simmer for 35-45 minutesToast the bread in the over for 8-10 minutes and 400 degrees, turning halfway throughAdd the soup to bowls, removing the bay leaf.Put one piece of the bread in each bowl and cover with about a half cup of the cheeseBake for about 12 minutes, but keep an eye on it, you want the cheese fully melted but not burned and the toast becomes lightly browned, again not burned.

Great recipes!

Looks good Adam. Let me know how it turns out with the red wine. I always use Cognac. I also put garlic in with the onions in step one.My guests loved it last night. What a coincidence you went to a farmer's market like me yesterday, 1000 miles apart!

A friend of mine just won a Bake Off Contest with Guinness Chocolate Cupcakes. I had one, it was delicious. I think it would be a great idea for tailgates, if anybody likes to do some baking. Here is the recipe she used:Guinness Chocolate Cupcakes 1 1/2 cups Guinness12 oz melted butter1 cup + 2 tablespoons cocoa, sifted3 cups flour3 cups sugar3/4 tablespoon baking soda1 1/8 tsp salt3 eggs1 cup sour cream3/4 teaspoon cinnamon1. Preheat the oven to 360 degrees.2. Gently heat the Guinness and butter together in a pot over medium heat until the butter is melted. Don't let it boil. Cool for 20 minutes.3. Combine dry ingredients.4. Combine all wet ingredients in a separate bowl.5. Combine the wet and dry ingredients. Gently stir until just combined. Do not overmix.6. Scoop into cupcake pans lined with paper liners. (Fill the cups 2/3 full, no more.)7. Bake until cupcakes spring back when lightly pressed, about 20 minutes. Cinnamon Frosting 1package (8 oz) cream cheese, softened1/4cup butter or margarine, softened2to 3 teaspoons milk1teaspoon vanilla1/2teaspoon ground cinnamon4cups powdered sugarIn medium bowl, beat cream cheese, butter, milk, vanilla and cinnamon with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.

UTerin03 wrote:A friend of mine just won a Bake Off Contest with Guinness Chocolate Cupcakes. I had one, it was delicious. I think it would be a great idea for tailgates, if anybody likes to do some baking. Here is the recipe she used:Guinness Chocolate Cupcakes 1 1/2 cups Guinness12 oz melted butter1 cup + 2 tablespoons cocoa, sifted3 cups flour3 cups sugar3/4 tablespoon baking soda1 1/8 tsp salt3 eggs1 cup sour cream3/4 teaspoon cinnamon1. Preheat the oven to 360 degrees.2. Gently heat the Guinness and butter together in a pot over medium heat until the butter is melted. Don't let it boil. Cool for 20 minutes.3. Combine dry ingredients.4. Combine all wet ingredients in a separate bowl.5. Combine the wet and dry ingredients. Gently stir until just combined. Do not overmix.6. Scoop into cupcake pans lined with paper liners. (Fill the cups 2/3 full, no more.)7. Bake until cupcakes spring back when lightly pressed, about 20 minutes. Cinnamon Frosting 1package (8 oz) cream cheese, softened1/4cup butter or margarine, softened2to 3 teaspoons milk1teaspoon vanilla1/2teaspoon ground cinnamon4cups powdered sugarIn medium bowl, beat cream cheese, butter, milk, vanilla and cinnamon with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.Sounds tasty and I am not even a big sweets person.847 - Pass this on to the tower, see if we can get some of these prepped up for our road trip.

She's not allowed in my kitchen. I keep her near the sewing machines.

847badgerfan wrote: She's not allowed in my kitchen. I keep her near the sewing machines.I am going to cut and paste this and email her right now.

Go for it. Been married >10 years = doesn't matter

847badgerfan wrote: Go for it. Been married >10 years = doesn't matter

Now quit dicking around and post that stir-fry recipe dammit.Please?

847badgerfan wrote: Now quit dicking around and post that stir-fry recipe dammit.Please?If you had the eggs to make your own plans, I would make it for you. Tips from Skirt (or you can just slice up some skirt) - feel free to marinade in some TeriyakiI cheated because I was lazy and used frozen Oriental mix (I believe it was jewel) If you want to buy freshBroccoliRed PepperSnow PeasBamboo ShootCarrotsWater ChestnutI browned the on a low medium heat with Cumin, Senise, Ground Red Chili Paste, Teriyaki, Soy, Crushed Garlic (a lot) and some red chili powder. Turn the heat high and throw in the veggiesToss veggies with some Sesame Oil, more Ground Red Chili Paste,Siranche (sp?!?) and Grade A real maple syrup (don't use corn syrup crap) and cook for about 5 min or until the Veggies just start to turn.If you want amounts, you know I don't measure a thing.

Some eggs would be good in there.And I originally comitted to going to this stupid freaking costume party so now I freakin' have to. It was a moment of weakness. I was comprimised and in a good mood, both of which are rare.So I'm going to this freakin' costume party.AS A CHEF.

847badgerfan wrote: Some eggs would be good in there.And I originally comitted to going to this stupid freaking costume party so now I freakin' have to. It was a moment of weakness. I was comprimised and in a good mood, both of which are rare.So I'm going to this freakin' costume party.AS A CHEF.You know, you don't have to put eggs in everything asian.

But it sure helpsI'm intregued by the maple syrup.

Same general effect as brown sugar, with a refined flavor. they accomplish the same thing texturally, but the flavor of the syrup is much more intense.

BurntEyes wrote: 847badgerfan wrote: Some eggs would be good in there.And I originally comitted to going to this stupid freaking costume party so now I freakin' have to. It was a moment of weakness. I was comprimised and in a good mood, both of which are rare.So I'm going to this freakin' costume party.AS A CHEF.You know, you don't have to put eggs in everything asian.I know that you silly Texican. You've seen me make Asian.I only brought up eggs because you did.

This is a Carolina BBQ sauce - directly from Bobby Flay's site on the Food Network.Carolina Style BBQ Sauce:1/4 cup canola oil 2 medium Spanish onions, coarsely chopped 6 cloves garlic, coarsely chopped 2 cups ketchup 2/3 cup water 1/4 cup ancho chili powder 2 tablespoons paprika 2/3 cup Dijon mustard 2/3 cup cider vinegar 2 tablespoons Worcestershire sauce 2 canned chipotle chiles in adobo, chopped 1/4 cup dark brown sugar 2 tablespoons honey 2 tablespoons molasses Kosher salt and freshly ground black pepper DirectionsHeat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.NOTE FROM ME: If you don't want to puree, the sauce is good chunky as well. If you want to and don't have a food processor, use a blender. That works well too.

I made Kung pao chicken and curry the other night.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:04:59 PM

And?Tell us how please.

Caesar Salad DressingThis is a really good one guys. I had help with this one, from a friend of mine who frequented a now-closed steakhouse in Wheaton, Illinois. And who makes a better Caesar salad than a good, old-fashioned steakhouse? I wouldn't know. Try this one out, and serve it over crispy romainne lettuce topped with nice rustic croutons and shredded parmesan cheese. You can also add a little sliced hard boiled egg and sliced anchovies if you dare.THE DRESSING1- 3 oz jar of anchovies3 garlic cloves, peeled, and more if you like up to 5 total1/2 cup of nice extra virgin olive oil1 tsp Grey Poupon (or other fine mustard)1 dash of red wine vinagarfresh cracked pepper1 TB worchershire sauce1 raw eggAdd the anchovies and garlic to a food processor and pulse to a paste. Add the remaining ingredients to combine and buzz until liquid.That's IT! And it will keep for about a week in the fridge too. Good eats.

Jamaican Jerk Chicken Pasta Toss-1 Red onion chopped-1 Green pepper chopped-tbsp cayenne pepper-2 tbsp ginger-2 tbsp jerk seasoning-1/2 tbsp cinnamon-1/2 tbsp all spice-1/2 tbsp nutmeg-1 1/2 cups olive oil-1/2 cup white vinegar-1/2 cup soy sauce1.) Combine all the ingrediants into a marinade a 1 gallon bag2.) Take 2 pounds of chicken, cut into 1 inch bites3.) Put the chicken in the marinade and put in the fridge overnight4.) The next day take out the chicken and grill in a skillet til cooked through, reserving the marinade5.) Put the marinade in a pot and bring to a boil, then reduce to simmer for 10-15 minues. With a couple minutes left, add a tbsp of flour to thicken6.) Either prepare veggies of your choice, or as I do use a steam fresh bag of Birds Eye Baby Potato Blend7.) Cook as much thin spaghetti as you desire.8.) Put the chicken, pasta and veggies in a large serving bowl.9.) Using a slotted serving spoon, spoon the marinade over the mixture, letting some of the fluid drain back into the pot10.) Toss, and serve

Is that ground ginger? Also, what spices are in a jerk spice mix?

847badgerfan wrote: Is that ground ginger? Also, what spices are in a jerk spice mix?Dry gingerThyme, crushed red pepper and all spice are the main 3 spices

Gyros:One medium onion6 cloves of garlic2 tb olive oil1 tb ground marjorim2 tsp dried rosemary1 tsp sea salt1 tsp fresh ground black pepper2 lb ground lambThe ground lamb is key. If your grocer doesn't have it, find lamp shank and have it ground. Beef is NOT a substitute for this at all. It doesn't work right.Puree the onion in a food processor and dry it on paper towels. You don't want the moisture so you can even squeeze it out to make it more dry. Mash the garlic with some of the sea salt to make a paste.Add the ground lamb and the rest of the ingredients to the food processor and pulse until you have a paste-like mixture. You want the lamp really finely ground for texture purposes. Do it in batches if your processor is too small, and adjust the mixture as you go if it balls up while you are processing.I used a foil meatloaf pan for this and submerged it in a water bath in a larger foil pan, because I don't have a rotisserie. It worked pretty well. I put it in the oven at 400 for about 45 minutes.After taking it out I let it rest for a bit and then sliced it reallt thin. I then put it on a baking sheet and returned it to the oven to brown it a bit.Serve this with pita, sliced red onion, sliced tomato and some tzatziki sauce. Make sure to put a little oil on the pita and warm it before serving. I serve it in little finger sammitches. Feta cheese is optional too, along with kalamata olives on the side.I have a recipe for the tzatziki sauce if anyone is interested. It's pretty simple too.

Mmm sounds like something I need to try. Also I'd love the tzatziki recipe.

As crazy as this might sound, I had the best gyro I've ever had at an Italian place in the middle of nowhere in Pennsylvania.Before you question that, know that I spent a week in Greece, and probably ate about 10-15 of them all over the country.

I completely forgot about the Tzatziki sauce guys. sorry about that.I use 1.5 cup of Greek yogurt. You need to put it in a strainer and let it drip in a bowl for a few hours in the fridge. It's too watery otherwise.Grate one small cucumber and strain that as well. You don't want it wet.Make three cloves of garlic into a paste using your knife and some course sea salt.Mince fresh dill, enough for about a tablespoon.Mince fresh mint, enough for about a teaspoon.Combine all ingredients and let set up in the fridge for about two hours or overnight to let the flavors meld.Serve with the Gyros on a warm pita. Garnish Gyros with red onion, tomato, feta cheese and kalamata olives.

OK, so I've got a request for Pho.Pho is a Vietnamese noodle soup by definition. This one is a chicken broth variety, that I learned in California. It takes time, but it's worth it.2 medium onions2 pieces of fresh ginger, about the size of your pointer finger2 TB coriender seeds8 anise stars4 cloves of garlicThe bones, gizzards and other parts of 2 chickens, as available.One whole roasting chicken, cut up into piecesCut the onions into quarters, cut the ginger into small pieces the size of a quarter and rough chop the garlic. You don't have to peel any of this. Put it all on a baking sheet and roast in the oven for about a half hour at 400 degrees.Toast the anise stars and coriender seeds in a pan until you can start to smell them. They are now ready.Put the chicken bones into a stock put and then the chicken. Add the roasted veggies and the toasted spices. For the spices, put them in cheese cloth or a spice ball so it makes straining easier later. Add enough water to cover the chicken by about two inches.Bring to a boil and then simmer for about 4 hours, skimming the fat from the top occasionally. Do not boil - you want a clear broth and simmering will accomplish that.After 4 hours, remove the chicken and reserve. Discard the bones, spices and veggies.Return the strained broth to the stockpot and reduce by 1/3.The broth is now ready.Cook rice noodles to done and transfer the servings to bowls. Add enough broth to the bowls to cover the noodles.Add very thinly sliced raw flank steak to the bowls - make sure to slice on the bias and against the grain or you will not be able to chew it. The broth will cook the steak.Add soy sauce and Asian hot sauce(s) to taste. I like asian hot pepper paste and sriracha with mine.Garnish with fresh cilantro, sprouts, lime slices and jalepeno slices. Add as much to the soup as you like.Like I said, it's a lot of work. It's well worth it if executed properly.

I should note for this that if you wish, you can use the cooked chicken in place of beef for the pho. I like the beef but the chicken is good too.

yer the MAN

Sweet, thanks for posting this bf!

Here's a recipe for butternut squash soup.4 seeded ends of butternut squash (save the non-seeded parts for another use)4 shallots12 cloves of garlic4 TB Balsamic vinegar4 TB Canola or Veg oil3 medium carrots1 medium onion3 stalks of celery2 cups of chicken broth2 cups of whole milkHeavy CreamCanola oil for cookingSalt and fresh black pepperCut the squash at the start of the seed pouch and use a spoon to remove all the seeds and fibers from the pouch, being careful to not penetrate through the bottom of the squash. You should now have a squash bowl. Quarter the shallots. Add one of the quartered shallots, 3 garlic cloves and 1 TB of the balsamic to each "bowl" of squash, on a baking sheet covered with parchmen paper. Add 1 TB olive oil to each bowl, a little on the outside and a little on the inside to coat lightly. Season with salt and pepper and place the baking sheet in a 425 degree oven for about 1 hour until fork tender. Remove and reserve the shallots, garlic and liquids if necessary after cooling and then remove the skin from the squash. Save all of the components.In the meantime, dice the carrots, onion and celery and sautee them in a dutch oven or stockpot with some oil until almost calmelized. Be sure to season along the way with salt and pepper. Once they are almost carmelized, add the chicken stock to deglaze. Bring to a boil and reduce to a simmer. Add the milk and return to an almost boil to scald the milk.Transfer the mixture and the cooked squash and shallots, etc. to a blender, in batches if necessary to avoid an accident, and puree until smooth. Return the puree to the dutch oven and heat until warm enough to serve.Put the finished soup into serving bowls and add a dolup of heavy cream to the top and garnish with fresh parsley or basil. Serve with a garlic toast or croutons.Note - you may adjust for consistency and thickness at the end by either adding more stock to thin the puree or adding a roux to thicken it.

Fish related question. Is there a rule for what technically qualifies as blackened?

EastLansingAdam wrote: Fish related question. Is there a rule for what technically qualifies as blackened?Blackening, to me, involves the spices. That's what gets blackened - not the fish itself.I like to use paprika, cayenne, chili powders and peppers for the blackening agents. The mode of heat can vary, but I find cast iron skillets to be your best friend when you are blackening a fish.There is nothing like a good blackened, spicy fish served with a cooling tartar sauce in my opinion.Funny you posted this. I'm going to test a new tuna recipe I came up with tonight. If it turns out good, I'll post it here tomorrow or after dinner tonight.

OK, that's what I thought, but I wasn't sure if blackeneing involved a specific mixture of spices, I see not.

Not to me. I do it to taste.I also like to add dried thyme and oregano to my blackening. I do it all to taste, but I keep track of how much, in case I find something I really like. When I do, I make a big batch and store it in jars for the next time.

OK, so the tuna came out fantastic. I will post the recipe tomorrow. I'm under the Scotch thing now.

This is a recipe for Ahi tuna salad. Serves 2.Fresh field greens or micro-greensToasted sesame seeds to garnishFor the tuna:2 6 oz Ahi tuna steaksToasted sesame oil to lightly coat the tunaWhite pepper, cayenne pepper, sea salt and fresh black pepper to taste, rubbed on tunaSet the tuna steaks on a hot grill and cook 1-2 minutes on each side. Remove from the grill and allow to cool to room temperature before slicing.For the veggies:1 lb of fresh sh1take mushrooms1 large carrot, cut into matchsticks1/2 red onion, diced4 baby yukon gold potatoes, pre-backed and quartered3 cloves fresh garlic, mincedFresh chopped cilantro to taste, plus more to garnish laterThe greens of 2 scallions, chopped finely1 tsp toasted sesame oil2 TB canola or grapeseed oil2 TB lime juicePut the oil in a foil pan and heat on the grill. Add the mushrooms, carrots, potatoes and onions and sweat to almost brown. Add the garlic and sweat some more, about 2 minutes. Add the cilantro and scallions and cook for about a minute more. Add the lime juice and remove from the heat and keep warm.For the dressing:1/2 cup orange juice (fresh if possible)1/4 cup soy sauce (low sodium)1 tsp wasabe mustard1 tsp siracha sauce1 tsp rice vinegar1 TB honey1 tsp toasted sesame oilCombine all the ingredients and stir aggressively to combine.For serving:Cover you serving plate with fresh field greens or micro-greens. Add half of the warm veggies to each plate. Slice the tuna very thin and add half of it to each plate. Add half of the dressing, or to taste, to each plate. Garnish with toasted sesame seeds and more of the chopped cilantro and serve immediately.

847badgerfan wrote: OK, so the tuna came out fantastic. I will post the recipe tomorrow. I'm under the Scotch thing now. I need some scotch

I busted out the new meat grinder today, and made use of scraps I've been saving to make ground burger meat.Pure awesomeness. I can't wait to eat the burgers tonight.

Someday, off line, I will tell you my grandmothers gravy recipe. It starts with grinding some veal.

Milanese?Do tell.I LOVE Milanese preparation and technique. I think there's a lot of French influence there. Would you concur?

I just returned from a weekend of fishing down in the Gulf. Went down friday morning via Air Tran and returned late last night. We caught lots of red snapper, grouper and at long last 4 amberjack. One of the guys wives fixed the amberjack in an array of spices to include, oregano, allspice, pepper, garlic, italian seasoning, lime juice, cream of tartar, chili pepper, and lord knows what else. She had already begun the preparation when I looked on. She cooked the fish in an open barbeque pit along with corn on the cob, hushpuppies, home made potato salad and San Francisco sourdough bread bought from a nearby bakery. I managed to find some Russian (Georgian actually) lavash flat bread and we buttered it all up. The four of us caught a total of 328 pounds of fish. We were using shad as bait along with shrimp and cut up octopus. The largest fish caught was a grouper weighing in at 51 pounds. The amberjack averaged about 11 pounds each. One of the guys I fish with knew someone over at the University of South Florida who tested one of the fish for oil residue. None was found so we consumed it feeling safe.

Gator is still living the dream!

FearlessF wrote: Gator is still living the dream!Quite true, but I wish I was able to travel more to football games than fishing with old codgers like myself. My next trip is later this year where I will be going on a cruise through the Panama Canal visiting Panama and the neighborhood around it.

Bring back some recipes!

Anyone make a Teriyaki Chicken burger they like? I've had several eatign out that I enjoy, but I tried this one, and for some reason it tasted sort of bland. I have one I like made with chicken breast, but wondering about one with ground chicken.1.25 lbs ground chicken1.75 cups water1 cup soy sauce1 cup brown sugardash of onion and garlic powderGarnish as desired, but pineapple slices are a must IMO.

What's all the water for?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:06:42 PM

847badgerfan wrote: What's all the water for?Sorry, I wrote down my ingredients from my chicken breast recipe. I use all that for the marinade.My one for ground chicken is...1 lb ground chicken1/2 cup bread crumbs1 egg1 onion2 tbs teriyaki sauce2 tsp garlicsage, thyme and pepperI've thought about putting peppers in it to kick it up, but i don't know about how well it will hold together with that.

I see.OK, but you reallt don't need that much, even for a marinade.Try this one out. It's more of a paste than a marinade but you still acheive the same result for chicken.One LB of trimmed chicken breasts, pounded to a 1/4 inch thick.1/2 cup low sodium soy sauce (I use Kikkoman)1 TB Hoisin sauce1 TB Sirarcha sauce1 TB garlic paste1 TB ginger pasteFresh minced cilantroCombine all the ingredients except the chicken and whisk together to make a uniform paste. Rub the paste all over the chicken and put in a baggie overnight (or as long as possible) in the fridge.Scrape off some of the paste and go to the grill, about 3 minutes per side. Move to indirect heat for about another 3 minutes and serve.I like to garnish with shitake mushrooms sauteed in wok oil with minced garlic and finished with a little fresh cilantro and (believe it or not) parmesan cheese.I imagine pineapple would work for this too, but I think you'd be best served to grill it.

Today we're going to make a simple grilled shrimp and a sauce to go over the top.Peel the shrimp and remove the vein, of course. Place the peels in a sauce pot and cover with water. Add salt and pepper. Bring it to a boil and then simmer gently for about an hour and then strain and reserve. This is your shrimp stock. You should have about a cup, from 2 cups of water.Dry the shrimp very well, with paper towels, wrap in paper towel and refridgerate.In the mean time, sautee fresh minced garlic and shallots in a pan with a TB butter and a TB canola oil. When almost brown, add 2 TB corn starch and cook down to make a reux. Add the shrimp stock, stir and turn to low heat, reducing until consistency is rather thick.Spray the shrimp with non-stick spray (I use canola with a pump sprayer) and season with salt and pepper. Place on the grill on high heat and cook for a couple minutes per side.(Cooking the shrimp can be done in a cast iron skillet or stove top grill)Serve the shrimp on a plate and top with the sauce and fresh chopped parsley.

I made some turkey (gasp) burgers the other night and they actually came out pretty good so I'm going to share.1 LB Ground Turkey2 tsp garlic powder2 tsp Cavandar's Greek seasoning (contains salt)1 tsp onion powder2 tsp dried parsley2 tsp sodium-free beef base1 egg1 TB canola oil (I actually used grapeseed oil)Juice of 1/2 lemonFresh black pepperBreadcrumbs (if necessary)Combine the egg and the rest of the wet ingredients in a bowl, and then add the dry spices and beef base. Make a homogeneous mixture out of it and then add the turkey. If the mix feels too moist to form patties, add some breadcrumbs to firm it up.This should make 2 8 oz or 3 5+ oz patties.Spray the patties with non-stick spray and place them on the grill with high heat. Cook for about 3-4 minutes per side and move to indirect heat to cook through.Serve topped with melted goat cheese and more lemon juice.

sorry, not gonna try them tonight

not a recipe, but the “Official Hot Dog of Husker Nation.”

So my girlfriend just got a job managing a garden/organic living boutique. As a result, I've ended up owning a lot of basil plants. It being grilling season, what are your fellas' best grilling recipes involving basil. Disclaimer: I have a rather diminutive charcoal grill.TIA

Grilled shrimp with a marinade of tomato sauce, olive oil, red wine viegar, basil, garlic and cayenne pepper is good and easy.

Get some skin-on chicken breasts or thighs and rub garlic paste, salt and pepper under the skin. Then put whole leaves under the skin as well.Put them on the grill and it's go time.

Ingredients1/2 cup sour cream 1/2 cup mayonnaise3 tablespoons of mustard6 tablespoons dill pickle relish6 heaping tablespoons of horse radish sauce2 chipotle peppers with some additional adobo sauce1 tablespoon of hot sauce ( I use a hot sauce based on Jolokia Bhut peppers)1/4 teaspoon of Cayenne Pepper powder1/2 large white sweet onion, chopped into pea-size chunks1 small red bell pepper, chopped into pea-size chunks2 stalk celery, chopped into pea-size chunks1/2 teaspoon table salt5 pounds waxy potatoes (Yukon are a great choice)3 eggSalt & pepper to tasteThis makes a LOT of potato salad but its so good after a couple of days that IMO its worth taking up the extra space in the fridge.I find its best to mix all of the ingredients for making the dressing in a food processor. Mix the Mayo, sour cream, mustard, cayenne pepper powder, chipotle pepper, hot sauce in your food processor and puree the mixture. Combine the potatoes, relish, celery, onion and bell peppers. Fold in the dressing until well mixed. Ideally you want to serve this cold. It is outstanding after a couple of days of marinating.I do tend to eyeball things so you may have to experiment a bit but this should be fairly close. Even though this may sound really hot, its not. It has a nice kick and the hot is mostly in the back of your mouth and throat.... but its really, pretty good... hope you guys enjoy.

Happy 4th of July weekend!Already got the 4 day plan laid out...KabobsRibsBurgersYellowfin Tuna

How'd it go ELA?

We forgot we had tickets to a stand up show, so the tuna got pushed back (making it tomorrow). Kabobs and ribs turned out well, burgers were moved inside due to rain.This will be my first attempt at tuna, I'm making a teriyaki recipe. Any tips on grilling tuna?

My general rule with tuna is high heat and short duration. I also subscribe to the cast iron skillet for cooking tuna...

If you have a coal chimney, I saw an Episode of Good Eats where he cooked tuna right over the chimney. I haven't tried it, but it looked neat.

847badgerfan wrote: My general rule with tuna is high heat and short duration. I also subscribe to the cast iron skillet for cooking tuna...I did tin foil on the grill. High heat, 3 minues per side.Used a marinade of soy sauce, wine vinegar, red wine, garlic, ginger and pepper.Served it with sugar snap peas and brown rice. Was fantastic.

Sounds pretty good, but a little long on the cooking for my liking. I'm going to experiment with the foil method.My favorite:I coat the fish with black and white sesame seeds and cook it with a mixture of a little canola and a little sesame oil on the skillet. I cook it about 1 minute per side so when I slice it, only the first 1/8" or so is cooked but it's heated through.I serve it with wasabe mustard, soy sauce and pickled ginger slices. To die for is a good way of putting it.

847badgerfan wrote: Sounds pretty good, but a little long on the cooking for my liking. I'm going to experiment with the foil method.My favorite:I coat the fish with black and white sesame seeds and cook it with a mixture of a little canola and a little sesame oil on the skillet. I cook it about 1 minute per side so when I slice it, only the first 1/8" or so is cooked but it's heated through.I serve it with wasabe mustard, soy sauce and pickled ginger slices. To die for is a good way of putting it.That would be fantastic, I've had it that way at Japanese restaurants, delicious!

847badgerfan wrote: My general rule with tuna is high heat and short duration. I also subscribe to the cast iron skillet for cooking tuna...http://www.amazon.com/FIRE-FLA...s/dp/B001E95KMY

Funny you post that. I hate using those things and one I had laying around just found the garbage can.

Okay badgerfan, here we go-- you ready? I just made some enchilada gravy yesterday, in preparation for my family's enchilada-off this afternoon, and here's the recipe I used. I vary it all the time, but this is what I did yesterday, and it's pretty darn good.Ingredients:6-8 dried cascabel chile peppers4-5 dried ancho chile peppers3-4 dried chile de arbol2 roma tomatoes, rough chopped1/2 small onion, rough chopped2-4 cloves garlic roughly chopped1 tsp Mexican oregano1/2 tsp comino (ground)4 cups water2 cups low-sodium chicken stock2-3 tbsp cooking oil (I used corn 'cause it was first on the shelf)Salt to taste1. Stem and seed the dried chiles (might want to wear rubber gloves for this), rip or cut them open, and place them on a cookie sheet and put in the oven at 400 and toast them for 2-4 minutes, until fragrant.2. In a fairly large pot, bring to boil 4 cups of water + 2 cups of chicken stock. When boiling, add in the toasted peppers, onion, garlic, and tomatoes. Add the Mexican oregano and comino, and then lower the heat and simmer for around 15 minutes, the onion should get translucent or very close to it3. Pour all of the above into a blender and blend for 2 minutes. It might take a couple of batches. 4. Put the cooking oil in the bottom of the pot and heat on medium-low. Return the blended mixture to the pot, but through a strainer, pushing the mixture through with the back of a spoon. The strainer will remove the waxy bits of leftover chile skin and make a much smoother, silkier gravy.5. Bring to boiling and then reduce heat and simmer for around another 15 minutes or so to let the flavors come together, add the salt to taste at this point. This will also reduce the mixture somewhat, to the consistency of a thin gravy. You don't want it to be too thick or too thin, the way I usually test is to see if it will coat a tortilla chip and stick but not pile up on it. That's also a tasty way to check the flavor. The flavor of the gravy should still be fairly subtle, the idea is that it will add to the overall flavor of the dish, not overpower it. If you want it hotter, you can add in more chile de arbol or use a few dried red New Mexican chile peppers to replace some of the above, or in addition to them.If you're going to assemble the enchiladas later, wait for it to cool and store in something airtight in the refrigerator, it will keep for a couple of days. And like chili, it tends to get tastier if you let it set up overnight. If you plan to assemble the enchiladas immediately, just transfer the gravy into a wide skillet or pan (you could just make the whole thing in a deep skillet if you've got one that's big enough and then you wouldn't need to transfer).To make the enchiladas:Ingredients:16-24 ozs grated cheese. For Tex-Mex, this tends to be a blend of orange cheddar, and white Mexican cheeses like Monterrey jack, asadero, and whatever else you can get your hands on. 1/4 - 1/2 onion, diced12-20 corn tortillasA couple cups of cooking oil (depends on the size of your frying pan)Filling (I'm making BBQ brisket enchiladas this time but my usual filling is taco meat, or just cheese)TWO different pairs of tongs1) Spray a large casserole dish with non-stick spray. Then spread a VERY thin layer of the gravy across the bottom.2) Fill a second skillet or wide pan with cooking oil, and heat it hot enough to fry a tortilla. Create your assembly line from one side to the other starting with tortillas, skillet with hot cooking oil, skillet with gravy, and then cheese, fillings, and the casserole dish.3) Grab a tortilla with one set of tongs, and slide it into the oil. Let it fry VERY lightly on one side, flip it over, and let it fry very lightly on the other. You are not trying to fry it hard or crispy, it should be just a little bit firmer and offer a little more "bite" than before.4) With the "grease" tongs, pick the tortilla out of the oil and slide them into the gravy. DO NOT let any of the gravy get on your grease tongs.5) With your "gravy" tongs, flip the tortilla to coat on both sides with gravy, then move over into the casserole dish. If you get any of the gravy into the hot cooking oil, it will splatter. A lot.6) Fill the tortilla with a bit of cheese and a bit of filling, and some of the onion if you like, whatever looks right to you, then roll the tortilla so that it stays closed and move to the edge of the pan.7) Repeat the above steps until your pan is full of rolled up tortillas.8) Spread another layer of gravy over the top of all of the rolled tortillas, then coat the top LIBERALLY with cheese. Top with the rest of the diced onion if you like, pop into the oven around 300-350 for 10-15 minutes, until cheese is bubbly and delicious.And there you have it. It's really quite simple. Sorry it took 10 years to get it for you.

Thanks bro! My life is now complete.

You are welcome my friend, let me know when you try it. Do you have access to a Mexican grocery up there for the dried chiles? A general Latin American grocery might have what you need but they won't necessarily use the same names. If you post up a list of dried chiles you have access to, I can probably advise you on which ones will blend well. You can use almost any blend, but the ancho is a smoked poblano pepper, so has a pretty disctinctive flavor that adds a lot to the profile. The cascabel is also sometimes called chile bola and is pretty mild and flavorful, which is why it's used as the base. And the chiles de arbol add some heat, but you can substitute other fairly hot peppers if you can't find the chile de arbol-- dried New Mexican red chiles work nicely for that. The general idea is to use several different varieties to develop the flavor profile.

You bet. I actually have all those peppers in my pantry.

Well then, giddyup!

utee94 wrote: Okay badgerfan, here we go-- you ready? I just made some enchilada gravy yesterday, in preparation for my family's enchilada-off this afternoon, and here's the recipe I used. I vary it all the time, but this is what I did yesterday, and it's pretty darn good.What?Did the heat wave break today?P.S. That looks like a great recipe.

Utee has been tantalizing us (and especially badgerfan) with the mythical "Enchilada Gravy" recipe for YEARS now, could it be that I am finally looking at it with my own two eyes?!?!? And I echo CW's comments, it looks downright amazing. I am going to pass that off to my mom, she would love it.

It's tasty and quite simple really-- I'm somewhat embarrassed that it took me this long to post but then again, good things come to those who wait. It's quite versatile, because it all depends on the blend of chile peppers you choose. Experimentation is good and if you practice it enough you'll figure out your favorite flavors. For example, I don't always use the ancho, but I knew that for this batch the smoky flavor would complement the BBQ brisket nicely.I must admit that I won my family enchilada-off today, I was pretty surprised and humbled as well. The brisket enchiladas turned out quite nicely, but honestly I voted for my sister-in-law's green chile chicken enchiladas, they were out-of-this world. Lucky for me she sent me home with a half-dozen, as well as a pint of the green chile gravy that I'll freeze and use at a later date for my own evil purposes.

I've been inspired to make cheeseburgers this weekend. I have an idea that might soound strange, but I'm gonna try it.I'm going to use 80/20, simply pattied up in 1/2 pound portions and seasoned heavily with salt and pepper.Toppings will be a blue cheese sauce and a slice of grilled beet, served on a nice roll.

just the blue cheese sauce for cheese or will you also throw on an 1/4" slab of Wisconsin's finest blue cheese or cheddar?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:07:38 PM

I'll probably do my standard blue cheese sauce, which is shallots and garlic sauteed in a little butter, followed by a little white wine and whole milk and a tub of blue cheese crumbles. It's good for a lot of things and as long as you simmer it long enough it becomes a spread.

Bought a pair of T-bones today. Any suggestions?

847badgerfan wrote: I'll probably do my standard blue cheese sauce, which is shallots and garlic sauteed in a little butter, followed by a little white wine and whole milk and a tub of blue cheese crumbles. It's good for a lot of things and as long as you simmer it long enough it becomes a spread.I tried that, although I had no shallots or wine or milk, so the wine became apple cider vinegar and the milk became cream, and it was pretty delicious.

EastLansingAdam wrote: Bought a pair of T-bones today. Any suggestions?Sorry I missed this over the weekend.Lots of salt and pepper and a hot grill is all you need if the steaks are good ones.Make a nice sauce to your preference. I like a mustard-based sauce for these steeaks, with shallots included in the sauce. Then put some garlic mashed potatoes on the plate, a pile of sauteed garlic, spinach and mushrooms on the side.I also like fries on the side as opposed to the mashed potatoes, but either way is great.

EastLansingAdam wrote: Bought a pair of T-bones today. Any suggestions? There are two things I want to do with steaks that I haven't manned up and done. One is from Alton Brown, who did a show where he cooked steaks directly on the hot charcoals (using a hair dryer to blow away any ash before placing them on the coals). I thought that would be pretty neat to try.The other is to try this method - http://www.youtube.com/watch?v=fwdWmVqd5mMBasically slow cook the steak up to the desired temperature and then use a blowtorch to get the nice dark crust. I have to believe that is the best way to cook a steak. I'd probably dispense with the sous-vide and just use the oven, as that seems somewhat work intensive. The blowtorch, however, seems perfect and awesome.

MaximumSam wrote: Basically slow cook the steak up to the desired temperature and then use a blowtorch to get the nice dark crust. I have to believe that is the best way to cook a steak. I'd probably dispense with the sous-vide and just use the oven, as that seems somewhat work intensive. The blowtorch, however, seems perfect and awesome.I had a buddy try that. He said there wasn't enough difference to try it again.

EastLansingAdam wrote: MaximumSam wrote: Basically slow cook the steak up to the desired temperature and then use a blowtorch to get the nice dark crust. I have to believe that is the best way to cook a steak. I'd probably dispense with the sous-vide and just use the oven, as that seems somewhat work intensive. The blowtorch, however, seems perfect and awesome. I had a buddy try that. He said there wasn't enough difference to try it again. awww disappointment. Still, using a blowtorch on food is fun in all respects.

Torch works pretty well on fish and shellfish, as well as cheese toppings.

847badgerfan wrote: Torch works pretty well on fish and shellfish, as well as cheese toppings.I'll endorse this, although I haven't done it myself.Made a pretty simple pork tenderloin the other night. Marinade just had OJ, soy sauce, oil, garlic, rosemary and thyme.Also, I don't think I've shared my sloppy joe recipe on here before. I don't like to brag about my cooking, I do it for fun, and don't think I hold a candle to some of our more experienced, but my sloppy joes are my one recipe I have had called "the best I've ever had" multiple times...3 lbs ground beef2 chopped onions4 cloves garlicSaute the onions and garlic in oil, add the meat to brown, draining grease.1 can tomato soup8 oz tomato sauce1/4 cup ketchup1/4 cup mustard1 tbsp horseradishsalt and pepper to tasteCombine all of those ingredients in a large pot.Add the browned meat, onion, garlic combination to the pot.Cook over low-medium heat for about 3ish hours, stirring frequently (like every 15 minutes)You can serve immediately, but I think it tastes better, like with most chilis and sauces, if you chill and re-heat later. I have tried it with a variety of peppers too, for a little bit more kick, but this is the basic recipe my grandma has made for 70 years.

Anyone have a good Hot Wings Recipe? ,I always do Ribs,Steaks,Burgers,Brats or Chili want to do something different alot of the recipes i saw on here looked really good,i just like simple things to Cook for football games though.

I like to grill wings. Much less fat and tons of good flavor.The Buffalo sauce I make is pretty simple - a jar of Franks Red Hot and a stick of butter.Brine the wings for a coule of hours in heavily salted water, in the fridge. Rinse them off with fresh water, and pat them dry. Season with salt and pepper and hit a red-hot grill. Cook about 10 minutes per side, and then transfer them to a foil pan containing the sauce, to indirect heat or to the oven at 350 for about 20 minutes.Serve with Blue Cheese dressing, carrots and celery. It doesn't get any easier and it doesn't get much better.I have a Blue Cheese dressing recipe too, if anyone is interested. Pretty low fat.

EastLansingAdam wrote:I made these last weekend for the night games, and enjoyed them, but they've got a little kick...Pre-Game Night Soak:1/4 bottle Liquid Smoke1 TBS. Garlic Juice1/4 cup Apple Cider VinegarThis was enough for about 12 chicken tenders with plenty to spare.Dry Spices:5 tsp Garlic Salt1 tsp Cayenne1/2 tsp Cumin1/2 tsp Chili Powder1/2 tsp Paprica1/2 tsp Black Pepper1/2 tsp Curry Powder Place ingredients into a Ziplock bag and shake until well mixed. I made it at home, so I used the over broiler, but it can obviously be amended for the grill. I sprinkled the dry spices on the exposed side and broiled for 9 minutes and then flipped, covered the other side with the dry spices and broiled for another 9 minutes. I just dipped them in ranch and was ready to go.Bump

847badgerfan wrote: I like to grill wings. Much less fat and tons of good flavor.The Buffalo sauce I make is pretty simple - a jar of Franks Red Hot and a stick of butter.Brine the wings for a coule of hours in heavily salted water, in the fridge. Rinse them off with fresh water, and pat them dry. Season with salt and pepper and hit a red-hot grill. Cook about 10 minutes per side, and then transfer them to a foil pan containing the sauce, to indirect heat or to the oven at 350 for about 20 minutes.Serve with Blue Cheese dressing, carrots and celery. It doesn't get any easier and it doesn't get much better.I have a Blue Cheese dressing recipe too, if anyone is interested. Pretty low fat.Thank You,sounds easy instead of throwing them in oven at the end,Could you put the sauce in a Slow Cooker and finish that way ? P.S. ill be using Ranch Dressing since Blue Cheese seems to trigger my Gag reflex

847badgerfan wrote:Cook about 10 minutes per side, and then transfer them to a foil pan containing the sauce, to indirect heat or to the oven at 350 for about 20 minutes.Grill for 20 minutes, then bake for 20 minutes? That seems like they'll be burned by the end of that.

I'm gonna try and make tamales tomorrow. Anyone have a good source for fresh lard?

EastLansingAdam wrote: 847badgerfan wrote:Cook about 10 minutes per side, and then transfer them to a foil pan containing the sauce, to indirect heat or to the oven at 350 for about 20 minutes.Grill for 20 minutes, then bake for 20 minutes? That seems like they'll be burned by the end of that.You'd be surprised. I do this all the time and they come out nice and crisp, but not burned.

MaximumSam wrote: I'm gonna try and make tamales tomorrow. Anyone have a good source for fresh lard?I never used it so I don't have a clue. Maybe try the butcher?

polyol wrote:Is this one of those BBQ threads I have been hearing about?I really enjoy a dry rub on my baby back rids...here is the recipe.1/3 cup Brown Sugar2 tbsp paprika 2-3 tbsp's salt2 tbsp's chili powder1 tbsp onion powder1 tbsp brown mustard2tsp's lemon pepper2tsp's cumin1/2tsp chyanne1 tbsp basile1 tbsp tyme1 tbsp oraganoAll the herbs I like fresh and chopped fine. Just combine all components and rub it on ohh say 2-3 good size racks. I also like to remove the membrane that is found on the underside of the ribs...it allows the spices to soak in better. Put it on the BBQ SUPER HOT...for 3 min on each side...then I like to place them on the hotdog grill up top and turn the heat completley down...sometimes I only run 2 of the 3 burners on low. Cook for 1hour at the low temp...let me tell you BEST damn ribs EVAR!!!Sounds great,just one question Surgar tends to burn easy ,does the Brown surgar Burn if cooked for the entire duration?

847badgerfan wrote: EastLansingAdam wrote: 847badgerfan wrote:Cook about 10 minutes per side, and then transfer them to a foil pan containing the sauce, to indirect heat or to the oven at 350 for about 20 minutes.Grill for 20 minutes, then bake for 20 minutes? That seems like they'll be burned by the end of that.You'd be surprised. I do this all the time and they come out nice and crisp, but not burned.Alright I'm combining my recipe with your cooking suggestion tonight.

Turned out perfect, I was wrong to question the cook time.

Excellent news ELA. Glad you liked them.

Well, I wouldn't go that far, but the problem was not in the method.

I stumbled upon a pretty good gameday breakfast-type thing. 1 pound ground sausage2 packages cream cheeseAbout half a package of frozen home friesAbout a quarter cup of diced onionQuarter cup of diced green pepperHalf a small can of diced mushroomsShredded colby jack cheeseGarlic powder2-3 cans of pillsbury croissantsmix up the sausage, cream cheese, home fries, onion, green peppers, mushrooms into a filling like consistency. Add garlic powder to taste. Fill the unbaked croissants and bake until golden brown. Take them out and sprinkle with shredded cheese. Bake again for a couple minutes to melt the cheese and then serve. Thank me later.

Hey Adam,Do you think your sloppy joe recipe would work with ground turkey instead of ground meat?

I would think so, but I've never done a substitution before. IMO, and maybe it's just mental, ground turkey doesn't absorb flavor as well as ground beef does, so that might be a difference in a slow cook recipe like this, but I'm not sure.

buckeyecraaazy wrote: Hey Adam,Do you think your sloppy joe recipe would work with ground turkey instead of ground meat?It will work, but it won't be very flavorful.Use ground sirloin if you want to be very lean. Better protein than turkey.That breakfast dish looks good, but it's one of those that you eat and then don't eat the rest of the day, it seems.

I'm making it com and garlic stuffed pork filets tonight. If it comes out good I will post the recipe and methods. I haven't figured it all out yet.

Making my last ribs of the "summer" tomorrow.Making chili tomorrow to eat Sunday.Figured that would be a fitting transition from summer to fall.

With beans of course

MrNubbz wrote: With beans of courseAs a side for the ribs? I'll consider it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:08:34 PM

847badgerfan wrote: I'm making it com and garlic stuffed pork filets tonight. If it comes out good I will post the recipe and methods. I haven't figured it all out yet.I was thinking of trying a breaded pork tenderloin sandwich to harken back to my IU days in a few weeks.

I didn't do the chops last night. I found some crab legs in the freezer.I'll do the pork tonight and report back.

Mmmmm chili....with beans. I love Aldis - they have boneless beef and pork ribs for pretty cheap, which makes for good eats in the chili dept.

It actually turned out to be one of the better batches of chili I had, so I figure I'd put on the recipe.About three pounds boneless beef ribs1 can kidney beans1 can black beans1 28 oz can crushed tomatoes1 can tomato paste2 Tbsp chili powder2 Tbsp ground cuminSalt5-6 Guajillo chiles10-12 De Arbol chileshalf an onion1 Tbsp garlicWaterTake the latter ingredients (cut up the chiles with scissors and dump out the seeds) and blend in a food processor. Place ribs in cook, then cover with everything else. Season to taste. I cooked on high for a couple hours then on low for about 7 or 8 - the main thing is to cook long enough to ensure the meat can be easily shredded. I find it much easier to take the meat out at the end and shred it vs. cutting up the raw meat earlier but either approach would probably be fine.* I got everything at Aldis except for the chiles, which I got at a Mexican grocery store. I think Aldis does sell dried chilis, though I'm not sure if they sell the spicy de arbol ones.

Once the weather gets a little colder, I'm going to make a mole. Anyone done one of those? They seem...time intensive.

MaximumSam wrote: Once the weather gets a little colder, I'm going to make a mole. Anyone done one of those? They seem...time intensive.Why would you want to eat a mole a lot of work for so little meat but I'm sure they taste good

MrNubbz wrote: MaximumSam wrote: Once the weather gets a little colder, I'm going to make a mole. Anyone done one of those? They seem...time intensive.Why would you want to eat a mole a lot of work for so little meat but I'm sure they taste goodWell the sauce doesn't require any meat but you could make pretty much an unlimited amount of meat to go with it if you like. Rick Bayless says an entire turkey is traditional.

I was going to advise using Bayless for this actually, and I forgot.His is the best I've ever had.http://www.rickbayless.com/rec...ew?recipeID=225

847badgerfan wrote: I was going to advise using Bayless for this actually, and I forgot.His is the best I've ever had.http://www.rickbayless.com/rec...ew?recipeID=225 Did you make that recipe or did you go to his restaurant? Bayless always impressed me as one of those guys who can effortlessly make something phenomenal out of three ingredients, and then following his technique takes tons of practice. I hate to think how many years it would take to perfectly follow his mole recipe.

I've done both - his and my attempt at his.Lots of patience will get you the result you want. Get in the kitchen, put the games on and go.

Weather permitting I'll be hitting the Farmer's Market Saturday morning by 8 (gotta be home by noon for MSU).I've never really been a fresh spice guy, but I think I'm going to try picking up a few along with the usuals, which in Pittsburgh always includes a couple pies from the Amish. They are phenominal.

EastLansingAdam wrote: Weather permitting I'll be hitting the Farmer's Market Saturday morning by 8 (gotta be home by noon for MSU).I've never really been a fresh spice guy, but I think I'm going to try picking up a few along with the usuals, which in Pittsburgh always includes a couple pies from the Amish. They are phenominal. Get some hardneck garlic.

847badgerfan wrote: I've done both - his and my attempt at his.Lots of patience will get you the result you want. Get in the kitchen, put the games on and go. That's my plan. All that grinding, roasting, and everything else, especially when it comes to cooking the meat as well - it would take a while. A cold day and good football will be my target.

Heading to Illini country this weekend, gonna try a burger recipe-Whiskey Barrel Burgers. I was planning on pairing that with a Three Cheese Beer soup that I have made before, but the forecast is projected to be sunny and near 70, so scraped that and gonna the ol' corn on the grill and homemade tater salad, sorta the last blast of summer meal I guess. Let ya know how they taste/turn out and if the recipe is worth posting.

Peel the husk back from the corn, and put some butter, salt, pepper, a little sugar and some paprika on it. Then put the husks back and slowly roast it on the grill.Trust me on that one.

Corn Husker!

FearlessF wrote: Corn Husker!Damn straight. I love the redness.I got some chairs too.

Copied this from the SEC board. Looks like a winner to me.Just1Hog wrote: 3 24 oz bottles of ketchup. 1 litre grapette1 9 oz bottle plain yeller mustard 4 oz of Garlic Salt 2 oz black pepper 2 oz worcestershire sauce2 oz tabasco2 cups apple cider vinegar2 cups dry red wine1 cup packed dark brown cane sugar12 oz dark honeyThe last ingredient is 4 oz of chili powder. everything I've read or heard leads me to believe this was the secret of the Shack BBQ sauce. I've tried everything I could find and finally settled on Pure ground Ancho pepper for the last 3 batches. The upcoming batch #7 will be the last shot at the secret recipe Dump it all into a BIG pot. rinse out all the bottles with wine or vinegar and pour in the pot. You'll use the bottles once the sauce cools to store it.Bring to a boil for 5 mins on high heat, stirring madly to avoid burning it and to help mix it up.Reduce heat to half or so, just enough for a slow bubbling boil. This is a key part of the process, stirring occasionally, note the level of the sauce in the pot. I let my sauce reduce about an inch, but the other thing to watch is the rind that boils up. as it gets smaller and finally disappears. the sauce be done!Let cool for a hour, pour back into the clean bottles. I've been giving most of what I make away to rave reviews

847badgerfan wrote: Copied this from the SEC board. Looks like a winner to me.Just1Hog wrote: 3 24 oz bottles of ketchup. 1 litre grapette1 9 oz bottle plain yeller mustard 4 oz of Garlic Salt 2 oz black pepper 2 oz worcestershire sauce2 oz tabasco2 cups apple cider vinegar2 cups dry red wine1 cup packed dark brown cane sugar12 oz dark honeyThe last ingredient is 4 oz of chili powder. everything I've read or heard leads me to believe this was the secret of the Shack BBQ sauce. I've tried everything I could find and finally settled on Pure ground Ancho pepper for the last 3 batches. The upcoming batch #7 will be the last shot at the secret recipe Dump it all into a BIG pot. rinse out all the bottles with wine or vinegar and pour in the pot. You'll use the bottles once the sauce cools to store it.Bring to a boil for 5 mins on high heat, stirring madly to avoid burning it and to help mix it up.Reduce heat to half or so, just enough for a slow bubbling boil. This is a key part of the process, stirring occasionally, note the level of the sauce in the pot. I let my sauce reduce about an inch, but the other thing to watch is the rind that boils up. as it gets smaller and finally disappears. the sauce be done!Let cool for a hour, pour back into the clean bottles. I've been giving most of what I make away to rave reviews Thanks Badge Just a couple of notes to add.Makes just over a gallon, I bought Walmart store brand for all but the ground Ancho Chili Pepper, that I ordered from Penzey's online. Costs about 15 bucks to make, altho the wine added a bit more.The red wine is a recent addition, the first 5 batchs had 4 cups of vinegar. The red wine smoothed the tang out a bit. I've also tried black Molasses, but it doesn't have the sticky you need when grilling and drips off faster than the honey verison.The first batch had 4 oz of black pepper and it wasalmost too hot for me and literally had the wife running to the sink But several folks that have tasted all the batches think it was the best one.Enjoy it guys!

847badgerfan wrote: Peel the husk back from the corn, and put some butter, salt, pepper, a little sugar and some paprika on it. Then put the husks back and slowly roast it on the grill.Trust me on that one. Peel and grill is the only, I do that most of the time. In addition 847 to those items, smear alittle mayo, sprinle with parm cheese and abit of chilli powder for a good taste. I have also used herbs(parsley, dill, thyme, or parsley) mixed with melted butter and pepper as a spread, put on before grilling-tastes great as well.

I've done the mayo thing, but lately I've not been using mayo in much of anything. Trying to be a good boy most of the time.

Had this at the Illini/Ohio St game, they were very very good so I would recommend trying them. You can adjust the mixture to suit your taste, as I often do not follow the exact recipe.2/3 C(cup) finely chopped green onions1/2 C whiskey (I used Gentelman Jack just because it was the 1st bottle in the cabinet I grabbed)1/4 C dry bread crumbs2 Tablespoons Worcestershire Sauce2 Tablespoons melted butter2 cloves minced garlic1/2 teaspoon seasoned salt OR garlic salt (I used garlic salt)1/4 teaspoon crushed red pepper1/4 teaspoon ground black pepper1 pound ground beef (I subbed Bison Burger)1 pound ground pork Chedder Whiskey Filling: Take 2 cups of shredded cheddar cheese, 1/3 cup finely chopped green onions, 2 tablespoons Whiskey, 1 1/2 teaspoons Worcestershire sauce and 2 cloves of minced garlic and mix in a food processor until smooth or nearly so, it will be about like a paste. (SAVE ALL THE FILLING)1/2 Cup BBQ sauce (I used Sweet Baby Ray's)Lettuce, Red Onions and Tomato's sliced for garnish on Jumbo Buns (I toasted mine when I was cooking)DAY BEFORE:Mix the green onions, whiskey, bread crumbs, worcestershire sauce, butter, garlic. seasoned salt, red pepper and black pepper in a bowl. Add in the BURGER and PORK and mix well. Patty the mixture out to make an even amount of patties that are about 1/2 inch thick (I have a hamburger patty press, but if you are using your hands the mix should make about 12-14 patties). Place 1 tablespoon of the whiskey filling one center of half the patties. Keep the remaining filling in a storage container to be used when you grill the burgers. Take the other patties and cover each patty that has filling and pinch the two together to form one nice sized burger-don't worry they will shrink some during the cooking, but you should have a hefty patty to start out with, about 3/4 inches thick.Put the burgers in a storage container with wax paper between each row/level to keep them from sticking and refrig overnite. Transport to the tailgate site in a cooler with ice. Remove them from the ice/cooler about 15 minutes before grilling (IF doing this in HOT weather, maybe 5-9 minutes before throwing on the grill.).Grill the burgers when ready, give a little extra time than you may used too since they are pretty thick and sometimes the tailgates grills are not as hot as home grills. After you flip the burgers (I sear my burgers by pressing down on the top with the spatula) place 1 tablespoon of the remaining whiskey filling on top of the cooked side of the burger. The filling will be oozing out of the burger, but don't worry, the topping will more than make up for whatever leaks out. IF you have the grill space you can toast the burger buns as well.Swab the bottom of the burger bun with BBQ sauce, place the burger on top and garnish with your lettuce, red onions, and whatever else you what to top it with, cover with the crown of the bun and ENJOY! !! !I was able to get some nice sweet corn to grill; we also had macaroni salad, potato salad, and chips. I know it sounds like a lot of work, but really it is not. The pre-prep makes this very easy on game day. The corn was not hard to cook either. We used one coleman grill (standard equip for tailgate) and had no troubles. Just adjust your cooking times for the burger thickness.

Going to be cooking food tomorrow. Not sure exactly what yet but it seems likely that tacos are on the horizon. And apple pie.

Tacos were pretty great. Went with a shredded beef that was roughly similar to the barbacoa at Chipotle. The pies weren't bad too. For the meat, I cooked about 2 pounds of boneless chuck ribs from Aldis, with a diced up onion, 4 cloves of garlic, cumin, and chili powder, salt and pepper, and water until tender. Then I cut up a can of whole tomatoes and cooked them with the meat until nice and thick. For the tacos, I made some guac, which I always make with a ratio of a hald lime for every avocado as well as salt. I also rooasted some red bell pepper, cut up some red onion, and had some sour cream adn hot sauce on hand. Mmm good.

One of these days we're going to have to set up a watch party and just cook our asses off while we watch football.

847badgerfan wrote: One of these days we're going to have to set up a watch party and just cook our asses off while we watch football.That would be a blast. I'll bring the beans for the chili.

Bring some beer for me to cry in too.Bastage.

I made a reduced fat Chili (with beans) today because my dad has a heart condition. Would anyone be interested in moderately healthy recipes on this thread?

medinabuckeye1 wrote: I made a reduced fat Chili (with beans) today because my dad has a heart condition. Would anyone be interested in moderately healthy recipes on this thread?I think any recipes are welcome, as long as they taste good. That said, it's tough to figure out what is healthy and what is not healthy these days. If you go to one person, meat is bad. Another says meat is good. Carbs are bad. Or maybe good. Fat is bad, or maybe good. Protein is good, unless it is bad. Saturated fat is the devil, or maybe it's heart healthy. Vegetable oil is healthy or the root of all health problems. I say just present the recipe and if you avoid fat or other things just say so and let us know how it worked out.

Hot Cider:1 cup Brown Sugar2 TSP Allspice1/2 TSP salt1/2 TSP nutmeg3" stick cinnamon2 TSP Cloves2 Oranges1 Gal Apple ciderAs a tailgate recipe what I do is this:Put all the dry ingredients except the cloves in a tupperware container together.Put the Cloves in a spice ball and place that in the tupperware container as well. Cut one of the oranges into 4 or 6 wedges. Cut the other orange into 3/8" slices. Put the oranges in a ziploc bag in your cooler. When you get to your tailgate: Pour cider into your stock pot until it is about half full. Add the dry ingredients. Start the burner. Add the rest of the cider, while stirring with a ladle. Add the Orange Wedges. After it gets hot (bubbling slightly) reduce heat to a simmer and add the orange slices. Serve an ornage slice with each person's cup. Options: Pour a shot or two of something in each cup. Edit: I forgot to mention, but this is great to make a home because it makes the house smell nice!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:09:29 PM

medinabuckeye1 wrote: I made a reduced fat Chili flavored soup (with beans) today because my dad has a heart condition. Would anyone be interested in moderately healthy recipes on this thread?I fixed your post for you.And yes, all recipes are welcome and like Max said, as long as you have tested them and they were good, bring it on.

Jalapeno Cornbread:This goes great with Chili (with or without beans). Or, as 847 would say, this goes great with either Chili or Chili flavored Bean Soup. 4 boxes of cornbread muffin mix1 cup milk4 eggs1 can whole kernel corn1 can creamstyle corn1 red pepper (or part of one)1 green pepper (or part of one)1 Jalapeno Pepper (or two, depends how hot you want)Mix the cornbread mix, the milk, the eggs, the whole kernel corn (drained), and the creamstyle corn. Use this to make some plain cornbread. I make about 48-72 plain mini-muffins. While you are waiting for that to bake, cut up the red, green, and jalapeno peppers. Add in the red and green peppers and make some more. Add in the Jalapeno and make some of the Jalapeno cornbread. If you want Jalapeno cornbread only, you will need more jalapenos. Also, if your audience likes things that spicy you can mix in all or part of a can of diced chilies. Usually at least some people will want plain cornbread with their chili (or chili flavored bean soup) which is why I usually make it this way. One tip that works well: I usually make the plain cornbread in mini-muffins. Then I make the pepper cornbread in regular sized muffins. Finally, I make the jalapeno cornbread in the square muffin pan that I have. That way it is easy to tell which is which. That is really important if some people don't like hot stuff. I find this is a great compromise to make if some of your tailgaters don't like really hot chili. You can dial back your chili a little bit and offer jalapeno cornbread to the people that want it hotter. Also, the plain cornbread neutralizes the spicier chili as well.

Buckeyes:I'm really surprised this hasn't been posted yet. These are a great desert if you are a Buckeye fan. I suppose you could make them when you are playing the Buckeyes (I cooked Duck when we played Oregon a couple years ago). 3 cups creamy peanut butter1 1/2 sticks of softened butter2 lbs (one bag) of powdered sugar16 oz (1 package) of chocolate barkMix the PB, butter, and sugar then form into small balls. I have found that you have to press them and it helps A LOT to coat your hands with powdered sugar (it keeps the PB mixture from sticking to your hands). Melt the chocolate in a double boiler (or two pans placed together to form a double boiler)Use toothpicks to dip the PB balls in the chocolate covering all but a small circleChill overnight.

Is anyone interested in learning how to cook? I'm always far less interested in actual recipes than the actual technique used to make a dish. For example, one of my favorite things is baked chicken thighs. Put some chicken thighs in a pan (skin side up), splash on some olive oil, salt, and pepper, then put in a 400 degree oven until done (usually about 45 minutes). You can't get simpler, but the combination of chicken and salty, crispy chicken skin is pretty great.

MaximumSam wrote: Is anyone interested in learning how to cook?One of my favorite chefs - Ohio's own Michael Symon - has a great saying:"You can learn a recipe and make a great dish, but you can learn a technique and make a hundred great dishes."That's how I roll, so yes. I'm with you.

medinabuckeye1 wrote: Buckeyes:I'm really surprised this hasn't been posted yet. These are a great desert if you are a Buckeye fan. I suppose you could make them when you are playing the Buckeyes (I cooked Duck when we played Oregon a couple years ago). 3 cups creamy peanut butter 1 1/2 sticks of softened butter 2 lbs (one bag) of powdered sugar 16 oz (1 package) of chocolate bark Mix the PB, butter, and sugar then form into small balls. I have found that you have to press them and it helps A LOT to coat your hands with powdered sugar (it keeps the PB mixture from sticking to your hands). Melt the chocolate in a double boiler (or two pans placed together to form a double boiler)Use toothpicks to dip the PB balls in the chocolate covering all but a small circleChill overnight. I tasted these a few weeks back in Lincoln at an outstanding tailgate partyvery tasty!

847badgerfan wrote: One of these days we're going to have to set up a watch party and just cook our asses off while we watch football. where and when?

Seriously, we should figure out how to do that sometime.

someplace outside with plenty of room and plenty of electric hook upsI'm suggesting early September for non-conference games and good weatherbring my chairs!

Why non-conference?I'll be in Lincoln next year to see Big Red, although they will be wearing all white.

conference games are too important

so...Anyone have anything special planned for cooking this weekend?I've got some veal that I want to do, and I'm thinking about a vesuvio or some variety of that. I love lemon, garlic and capers together and that may be the ticket. Not sure yet.I also want to do some burgers. I'm thinking of getting some utility ribeye meat to grind up along with a half brisket and some skirt steak I have in the freezer.

847badgerfan wrote: so...Anyone have anything special planned for cooking this weekend?I've got some veal that I want to do, and I'm thinking about a vesuvio or some variety of that. I love lemon, garlic and capers together and that may be the ticket. Not sure yet.I also want to do some burgers. I'm thinking of getting some utility ribeye meat to grind up along with a half brisket and some skirt steak I have in the freezer.I'm mulling it over. Going to cook Saturday with a buddy - looking for suggestions. For your burgers, try some miso as a seasoning.

847badgerfan wrote: MaximumSam wrote: Is anyone interested in learning how to cook? One of my favorite chefs - Ohio's own Michael Symon - has a great saying:"You can learn a recipe and make a great dish, but you can learn a technique and make a hundred great dishes."That's how I roll, so yes. I'm with you. I plead ignorance here, what do you mean by learn a technique?

jhetfield99 wrote: I plead ignorance here, what do you mean by learn a technique?One example would be learning how to sautee properly. By that I mean the type of cookware that's appropriate, the type of fat (butter, oil, nothing) to use, basting, etc.

MaximumSam wrote: For your burgers, try some miso as a seasoning.Talk to me about miso. There are lots of different kinds, right?

Speaking of learning to cook... this is a must to have. Not a recipe book - this tells you what goes with what. For example, garlic and ginger are a perfect marriage. You gotta have this if you are learning to cook. I love it and use it constantly.http://www.amazon.com/Flavor-B...e/dp/0316118400#_Good gift...

847badgerfan wrote: MaximumSam wrote: For your burgers, try some miso as a seasoning.Talk to me about miso. There are lots of different kinds, right?There are. I have a buddy who cooks on a fancier level than I do, but he made some burgers that were the best I've ever tasted. He used a mix of a ground beef, short ribs in the food processor, pork fat, and miso. He won't tell me exactly how he made them, as he wanted to open his own restaurant, but he used red miso. It''s very salty so you have to be careful on the amount use and how much salt you use. But dag they were good.

847badgerfan wrote:Speaking of learning to cook... this is a must to have. Not a recipe book - this tells you what goes with what. For example, garlic and ginger are a perfect marriage. You gotta have this if you are learning to cook. I love it and use it constantly.http://www.amazon.com/Flavor-B...e/dp/0316118400#_Good gift...That does sound good. I have a zillion books but the ones I use most are America's Test Kitchen, a couplke books by Rick Bayless, and On Food and Cooking by Harold McGee.

Do you have the Julia Child Bible?Mastering the Art of French Cooking?That's technique. For aspiring cooks, it's a must.

I love French cooking and I love that book.

I use it constantly. It's amazing that it's about 50 years old.Other books I consider a must are from Michael Symon, Michael Chiarello, Le Cordon Bleu, Jonathan Waxman and Wolfgang Puck.And that Flavor Bible, of course.I've probably got 100 books.

847badgerfan wrote: Do you have the Julia Child Bible?Mastering the Art of French Cooking?That's technique. For aspiring cooks, it's a must.Don't have it but it's on the list of books to get. I'm a big fan of the Test Kitchen series, because I like reading about recipes way more than actually using recipes. When I understand why a particular ingredient is useful, I'm much more likely to go out of my way to get it and use it.

I've got another tip, for those of you who use ovens alot.I've got a higher-end GE (if there is such a thing) and whenever I preheat it, it's never right when it says it is.I bought a magnetic thermometer and stuck it inside, and I was shocked to find out that when the oven said it was a 450, it was at 350!It's also off temperature, up or down, depending on the setting. 180 means 205 in my oven, while 500 means 460.Until I can buy a Viking, this is what I deal with.Moral of the story is to go spend $10-15 at Williams Sonoma or Sur Le Table and get a thermometer so you can quit wrecking your food.

that's why the disclaimer on the box.............ovens may vary

Trying to make pozole. First challenge was finding lime for the field corn. Three Mexican grocery stores later, I found it, and now my house smells pretty freaking great. Haven't put in the pig's feet yet, though.

Sounds good Max.I roasted some corn on the grill for one of my dishes yesterday. Here is the recipe:18 ears of corn2-1.5 lb lobster tails4 TB butter1 cup half and half2 TB smoked paprika1 tsp sugar1/2 tsp celery salt1 TB garlic powder1 tsp onion powderfreshly ground sea salt and pepperRoast the corn on the grill until done, and not burning inside. In the meantime, steam the lobster tails in a pan suitable for the grill, or in a foil pan, for about 10 minutes.Remove the husks from the corn, and reserve 12 ears.Add 2 TB butter to a sauce pan and melt it. Add the corn from 6 ears. Add salt and pepper, 1 TB paprika, the sugar, the celery salt, the onion powder and the garlic. Stir until combined and when hot, add the half and half. Bring to a boil then simmer to reduce by about a third.Pour the mixture into a blender and puree until smooth. Set aside.Cut the lobster into about 1/2 inch cubes. Add 2 TB butter to a skillet and melt it. Add the rest of the corn, lobster and paprika, season to taste, and stir to combine until warm. Add the reserved puree and stir to combine.Serve RIGHT NOW!Damn, it was good. The only side dish I made without a recipe and it went over the best.

The pozole was erm interesting. I'm not sure if I got the right consistency for the hominy. I boiled it in lime solution and rinsed off the coat, but despite simmering for hours, it never got that creamy texture that beans get. Of course, I don't know what consistency hominy gets too, so maybe that's the best it gets. It sure smelled wonderful. Anyways, after treating the corn and simmering until tender, I put in a pound of pig's feet and a pound of pork shoulder and some garlic, and let that simmer until tender. Once there, I hydrated 4 puya peppers and 4 guajillo peppers and then blended them up and strained them into the soup. I let that come together, then it was ready to serve. I served it with some pickled onions I made on Thanksgiving, as well as some crema, which is sort of a tangy sour cream. The toppings really came together well with the pozole, but I didn't think the pozole itself was quite good enough. I think I had too much corn v. meat.

Try it again because it sounds amazing if done right.

847badgerfan wrote: Sounds good Max.I roasted some corn on the grill for one of my dishes yesterday. Here is the recipe:18 ears of corn2-1.5 lb lobster tails4 TB butter1 cup half and half2 TB smoked paprika1 tsp sugar1/2 tsp celery salt1 TB garlic powder1 tsp onion powderfreshly ground sea salt and pepperRoast the corn on the grill until done, and not burning inside. In the meantime, steam the lobster tails in a pan suitable for the grill, or in a foil pan, for about 10 minutes.Remove the husks from the corn, and reserve 12 ears.Add 2 TB butter to a sauce pan and melt it. Add the corn from 6 ears. Add salt and pepper, 1 TB paprika, the sugar, the celery salt, the onion powder and the garlic. Stir until combined and when hot, add the half and half. Bring to a boil then simmer to reduce by about a third.Pour the mixture into a blender and puree until smooth. Set aside.Cut the lobster into about 1/2 inch cubes. Add 2 TB butter to a skillet and melt it. Add the rest of the corn, lobster and paprika, season to taste, and stir to combine until warm. Add the reserved puree and stir to combine.Serve RIGHT NOW!Damn, it was good. The only side dish I made without a recipe and it went over the best.Badge, this sounds amazing, but I'm trying to imagine what kind of dish it is. With the half and half and puree, was it a bisque?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:10:23 PM

No, not a bisque at all.There was still a lot of corn kernels (2-1 solid vs. puree) and not all that much half and half based on the overall quantity of the other ingredients.It was still a dish with a ton of texture, but it had that silkiness from the puree. Hope that helps.

I went to a local eating joint yesterday and the cook there gave me a leg of deer meat. He couldn't keep it in the store cooler because of laws regarding non FDA rated meat. Now, all I have to do is figure out how to cook the thing.

Brazing would the way to go with that meat Gator.Rub it with olive oil, then season it generously with salt and pepper. Sear it first on high heat, in a dutch oven if you have one. Add a diced carrot, a diced celery stalk and a diced onion and cook until just turning soft (5 minutes). This would also be the time to add herbs or minced garlic, if you desire.Deglaze with 2 cups of red wine. Reduce the wine to wait until the alcohol burns off (10 minutes or so) and add beef broth or stock to cover the meat. NOTE: If you don't have the dutch oven, use a cast iron skillet (or any skillet, really) and simply transfer it into a foil pan or other deep vessel after the wine is reduced.Cover and let it cook at 325 for 3-4 hours or until fork tender.

a deer leg????I'd bone it out and grind it with some beef tallow. Guessing deer near Atlanta don't eat much corn...

They nibble on rock and red clay

They eat peaches and listen to the Allman Brothers.

If it's too bulky for a pot, you could try to wrap it really tightly in foil and put in some beer n garlic n onion and then bake until tender. That's my standard braising trinity, though I haven't tried it on Georgia deer leg.

You wouldn't sear it first?

I would if it fit in a pot.

847badgerfan wrote: Brazing would the way to go with that meat Gator.Rub it with olive oil, then season it generously with salt and pepper. Sear it first on high heat, in a dutch oven if you have one. Add a diced carrot, a diced celery stalk and a diced onion and cook until just turning soft (5 minutes). This would also be the time to add herbs or minced garlic, if you desire.Deglaze with 2 cups of red wine. Reduce the wine to wait until the alcohol burns off (10 minutes or so) and add beef broth or stock to cover the meat. NOTE: If you don't have the dutch oven, use a cast iron skillet (or any skillet, really) and simply transfer it into a foil pan or other deep vessel after the wine is reduced.Cover and let it cook at 325 for 3-4 hours or until fork tender.Thanks for the advice. I'll do just what you suggest and let you know the outcome.

Gatorama2 wrote: 847badgerfan wrote: Brazing would the way to go with that meat Gator.Rub it with olive oil, then season it generously with salt and pepper. Sear it first on high heat, in a dutch oven if you have one. Add a diced carrot, a diced celery stalk and a diced onion and cook until just turning soft (5 minutes). This would also be the time to add herbs or minced garlic, if you desire.Deglaze with 2 cups of red wine. Reduce the wine to wait until the alcohol burns off (10 minutes or so) and add beef broth or stock to cover the meat. NOTE: If you don't have the dutch oven, use a cast iron skillet (or any skillet, really) and simply transfer it into a foil pan or other deep vessel after the wine is reduced.Cover and let it cook at 325 for 3-4 hours or until fork tender.Thanks for the advice. I'll do just what you suggest and let you know the outcome.Well...?

hope he didn't expect too much

I don't really like deer meat, as I don't like any gamey meat, but I'm curious as to how it worked out.

I did just what Badgerfan suggested and it turned out to be delicious. Much more tender that I suspected and not too gamey either.

Here's a chicken dish I concocted last night. It was fantastic so I'm sharing.Boneless/skinless chicken breasts, pounded to about 1/4 inch thickFlour1 beaten eggMilk2 TB CapersFresh lemon juiceFresh garlic, 4 clovesOlive oil1 TB unsalted butter2 cups chicken stock/brothPound the chicken, and if very thick slice them to make things a little easier. Combine the egg with about a 1/4 cup of milk and add salt and pepper. Add salt and pepper to the flour. Coat the chicken with flour, and shake the eccess off. Dip into the egg mixture and then back into the flour mixture. Heat a skillet with the oil and butter to almost smoking and add the chicken. Cook about 3 minutes per side to brown and remove. Mince the capers and garlic and add to the pan. Cook until almost brown and add the stock. Reduce by half. Add the chicken back to the pan and cook through, basting the entire time with the sauce. At the last minute, add the fresh lemon juice over the chicken and serve.I like to serve this with roasted potato wedges, cooked in the oven with a little bit of olive oil and salt and pepper. I also like to add a little sauce to the potatoes. A little steamed and buttered broccoli on the side and you're rocking with a great meal.

BuckeyeCMO wrote: BUCKEYECMO's ITALIAN SAUSAGE AND PEPPERS2lbs hot Italian sausage2 large red peppers2 large yellow peppers1 large onion4 cloves garlic2 tablespoons tomato paste28oz can of chopped tomatoes1/2cup of marsala cooking wine1tsp. of oreganofresh basil1/2tsp. of red pepper flakessalt and pepper2 tablespoons of olive oilI cut up all of the vegetables the night before, so as to eliminate as much prep work as possible. This recipe really only is convenient if you have a large grill.I cook the sausage on the grill just like anything else, and then set it aside and cut it into bite size pieces. Take the peppers, onions and garlic which should already be cut from the night before and wrap it all in aluminum foil with the olive oil, salt and pepper. Cook the veggies on the grill until all are almost done.Add the sausage, the peppers/onions mixture and all of the remaining ingredients to a larger pot and let simmer on the grill until the sauce thickens and the flavors mix together. Serve either on hoagie buns or as a side......Bump

Thanks dood. Try my chicken dish above. Let me know.Also...You need to add to this thread. Slacker.

Made this last nightChicken and DumplingsChicken, cut up into bite size piecesVeggies of your choice, uncooked, or 2 bags of frozen veggie medley2 can Cream of Chicken soupenough water to coverPut in a crock pot on high for 5 1/2 hours.Take a can of refridgerated rolls and divide each roll into thirds. Add to crock pot and cook for an additional 30 minutes.Couldn't have been easier.

speaking of crock pots.........I browned a hormone free beef rump roast and put it in the crock pot this morning. Along with carrots, taters, onions, and garlic cloves.smells wonderful!

roaddawg2 wrote: Had this at the Illini/Ohio St game, they were very very good so I would recommend trying them. You can adjust the mixture to suit your taste, as I often do not follow the exact recipe.2/3 C(cup) finely chopped green onions1/2 C whiskey (I used Gentelman Jack just because it was the 1st bottle in the cabinet I grabbed)1/4 C dry bread crumbs2 Tablespoons Worcestershire Sauce2 Tablespoons melted butter2 cloves minced garlic1/2 teaspoon seasoned salt OR garlic salt (I used garlic salt)1/4 teaspoon crushed red pepper1/4 teaspoon ground black pepper1 pound ground beef (I subbed Bison Burger)1 pound ground pork Chedder Whiskey Filling: Take 2 cups of shredded cheddar cheese, 1/3 cup finely chopped green onions, 2 tablespoons Whiskey, 1 1/2 teaspoons Worcestershire sauce and 2 cloves of minced garlic and mix in a food processor until smooth or nearly so, it will be about like a paste. (SAVE ALL THE FILLING)1/2 Cup BBQ sauce (I used Sweet Baby Ray's)Lettuce, Red Onions and Tomato's sliced for garnish on Jumbo Buns (I toasted mine when I was cooking)DAY BEFORE:Mix the green onions, whiskey, bread crumbs, worcestershire sauce, butter, garlic. seasoned salt, red pepper and black pepper in a bowl. Add in the BURGER and PORK and mix well. Patty the mixture out to make an even amount of patties that are about 1/2 inch thick (I have a hamburger patty press, but if you are using your hands the mix should make about 12-14 patties). Place 1 tablespoon of the whiskey filling one center of half the patties. Keep the remaining filling in a storage container to be used when you grill the burgers. Take the other patties and cover each patty that has filling and pinch the two together to form one nice sized burger-don't worry they will shrink some during the cooking, but you should have a hefty patty to start out with, about 3/4 inches thick.Put the burgers in a storage container with wax paper between each row/level to keep them from sticking and refrig overnite. Transport to the tailgate site in a cooler with ice. Remove them from the ice/cooler about 15 minutes before grilling (IF doing this in HOT weather, maybe 5-9 minutes before throwing on the grill.).Grill the burgers when ready, give a little extra time than you may used too since they are pretty thick and sometimes the tailgates grills are not as hot as home grills. After you flip the burgers (I sear my burgers by pressing down on the top with the spatula) place 1 tablespoon of the remaining whiskey filling on top of the cooked side of the burger. The filling will be oozing out of the burger, but don't worry, the topping will more than make up for whatever leaks out. IF you have the grill space you can toast the burger buns as well.Swab the bottom of the burger bun with BBQ sauce, place the burger on top and garnish with your lettuce, red onions, and whatever else you what to top it with, cover with the crown of the bun and ENJOY! !! !I was able to get some nice sweet corn to grill; we also had macaroni salad, potato salad, and chips. I know it sounds like a lot of work, but really it is not. The pre-prep makes this very easy on game day. The corn was not hard to cook either. We used one coleman grill (standard equip for tailgate) and had no troubles. Just adjust your cooking times for the burger thickness. I know it the "off season" and here in Indiana the weather is uh, ummmmm, oddd, so the mind starts to think, and mine said the other day "self, I wonder how that Whiskey Burger recipe would taste as a meatloaf?". Come to find out it tastes pretty damn good! I called my younger brother, who is Michigan Fan, and sister-in-law, who is a Notre Dame fan, up and invited them over for the experiment along with my wife who is Wisconsin grad. I mixed it up, baked it for about an hour and served with the traditional "meatloaf" sides-biscuts, mashed potatoes, and corn. We paired it with a red wine and glasses of ice water. Everyone enjoyed it very much.The only change I made was: I diced the red onions and tomato up and added it to the center of the loaf with about 2/3 of the whiskey cheese filling. I added a little more bread crumbs to make sure it stayed together and spread the remaining 1/3 of the cheese mixture on top of the loaf for the last 15 minutes of baking(which I did at 350 for about an hour). P.S.As a precaution, in the event it did not turn out well, and to assure that Buckeye Nation continues to grow strong, I served my four year old son hot dog and the sides!

nothing wrong with a good hot dog!

I fried beef hot dogs in beef fat yesterday and it was AWESOME!!!

This is a flank steak I made, so I'm sharing.1 flank steak1 sweet onion, sliced thinn1 jalapeno pepper, finely chopped1 red bell pepper, sliced thin4 cloves of garlic, finely chopped1 cup of mushrooms, sliced thin1 TB chipotle puree (or chipotle salsa would work)1/2 up of blue cheese crumbles3 TB sugarolive oilsalt and pepperRub the steak with a little oil, and liberally salt and pepper. Set aside and let it come to room temperature. Heat the grill to high heat.In a sautee pan, add a little oil and the onions and red pepper. Season with salt and pepper. Bring to a high heat, then reduce and add the sugar to carmelize. When half way, add the jalepeno and garlic. Continue to sautee and add the mushrooms and puree with about 5 minutes left. You may need to add a little more oil or even water at this time. Reduce the heat, add the blue cheese and let cook until the mushrooms are done.Put the steak on the grill and cook to medium-rare - about 6 minutes per side. Remove the steak and let it rest for a few minutes on the cutting board covered with foil.Thinly slice the steak on the bias and add to the sautee pan. Stir to combine and heat through. Add a little more blue cheese at this time, if desired.Serve with potatoes or rice and a nice veggie like asparagus.

I was just thinking that the above recipe could be served in a flour tortilla as well. That might be really excellent.

flour tortilla and a frosted mug of Budweiser!

there are already carbs in the tortilla ya don't need rice to boot

MaximumSam wrote: I fried beef hot dogs in beef fat yesterday and it was AWESOME!!! yum

MrNubbz wrote: there are already carbs in the tortilla ya don't need rice to bootIt's an either/or thing Mr. N.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:11:19 PM

Potato and parsnip puree2 parsnips, peeled and diced into 1/2" cubes3 large yukon gold potatoes, peeled and diced into 2" cubes6 cloves of garlic, finely diced or pressed1/2 stick of butter1/2 cup of olive oil1/2 cup warm milksalt and pepperBring a pot of salted water to a heavy boil. Add the parsnips and boil for 10 minutes. Add the potatoes and boil for 20 minutes longer, until parsnips and potatoes are fork tender. Add the olive oil and butter to a saucepan and add the garlic. Season with salt and pepper. Cook the garlic on low/medium heat to just browning. Add the milk, stir, and remove from the heat.Drain the parsnips and potatoes and return to the pot. Pour the milk mixture over the potatoes. Season with salt and pepper. Beat the mixture to a puree and serve.Can be garnished with fresh parsley and can also be served with grated parmeson or romano cheese, but I like them plain.

Roasted red pepper and shallot sauce1 whole roasted red pepper, seeds and skin removed1 shallot, finely dicedpinch of saffron strands1/2 cup dry white wine1/4 cup white wine (champaign) vinegar1/2 stick of butter, cold and cubedsalt and pepperAdd the wine, vinegar, shallot and saffron to a small saucepan and season to taste. Bring to a boil and reduce heat to medium/low. Reduce the mixture to about a 1/4 cup. Puree the red pepper in a food processor or blender and add it to the reduced mixture. Whisk in the butter one cube at a time. The sauce will emulsify and it's ready to serve on fish or chicken.I served this over sauteed sea bass last night.ToDieFor

847badgerfan wrote: I was just thinking that the above recipe could be served in a flour tortilla as well. That might be really excellent.I'll throw just about anything into a flour tortilla and eat it. Corn tortillas are good too, and are actually a slightly "healthier" option (until you deep-fry them, that is).

Tortillas are verstile little buggers. Like rice and potatoes.I like to grill hotdogs (big, beefy ones) and put them in tortillas along with chili, cheese, yellow mustard and onions. I've also added fritos or other chips for crunch.

847badgerfan wrote:I like to grill hotdogs (big, beefy ones) and put them in tortillas along with chili, cheese, yellow mustard and onions. I've also added fritos or other chips for crunch.Down here in Texico that's called a sausage wrap. Most common filling is BBQ sausage, but any grilled sausage or hot dogs can be used. And any toppings you like too, for me it's usually yellow mustard, jalapenos, and grilled onions, or sometimes BBQ sauce.(It's okay to eat BBQ sauce on a sausage wrap, just not on real BBQ )

Anyone who has ever had a Big Mac and liked it will appreciate this sauce recipe...1 c. Miracle Whip 1/3 c. bottle creamy French dressing 1/4 c. sweet pickle relish 1 tbsp. sugar 1/4 tsp. pepper 1 tsp. dry minced onion Combine. Mix with fork. Refrigerate in covered container for 24 hours and serve. Makes 2 cups.

I had a request for a blackened chicken recipe, and here is the basic rub I use for most things blackened. It's a modification from a recipe I got from Emeril.3 tablespoons paprika2 tablespoons cayenne pepper2 tablespoons salt2 tablespoons garlic powder1 tablespoon black pepper1 tablespoon onion powder1 tablespoon dried oregano1 tablespoon dried thymePut all ingredients into a spice grinder and combine. Use to rub on chicken, fish or pork, to taste.Remember to put some oil or spray the meat before rubbing so it sticks.

To make a chicken or fish sandwich, use the rub from above. Use a nice, fresh roll of your choice along with some lettuce, red onion slices and tomato slices.Toast and coat each slice of roll with some of this:1 Cup Mayo3 TB chopped fresh taragon leaves or cilantro leaves (depending on taste)Juice of one lemon (for taragon) OR juice of one lime (for cilantro)salt and fresh black pepperCombine and place in the refridgerator for 24 hours in a covered container.

847badgerfan wrote: I had a request for a blackened chicken recipe, and here is the basic rub I use for most things blackened. It's a modification from a recipe I got from Emeril. Put all ingredients into a spice grinder and combine. Use to rub on chicken, fish or pork, to taste. do you have a different version for beef?

Beef can withstand alot more than the other proteins so I tend to mix it up a little more - a little more heat, a little more herb. It depends on the dish.

So I've been reading up and have decided to move away from more processed oils like vegetable and canola and towards more natural fats like olive oil, butter, lard, and beef tallow. Mmm beef tallow. Anyone else done that? I'd like to make my own butter - any tips?

Compound butter? Or butter from scratch?What is tallow?What have you read about the oils?How about peanut, sesame and grapeseed? Anything on those oils?

speaking of beef tallow, I was wondering if the "Good Eats" burger was ground together with beef tallow to give it some flavor and enough fat to cause it to stick together in a patty.Here in Iowa, the land of corn-fed whitetail. We always ground our venison with beef tallow.

847badgerfan wrote: Compound butter? Or butter from scratch?What is tallow?What have you read about the oils?How about peanut, sesame and grapeseed? Anything on those oils?Butter from scratch - it sounds pretty simple - run cream in a blender or Kitchenaid until it butter forms, then you have to wash it, which doesn't sound too complicated. I would really like to try it though.Tallow is just beef fat typically rendered from the suet. I've done that a couple times, and I absolutely love it. It is perfect for frying, especially steaks. McDonald's used to fry their fries in beef fat, but switched to all sorts of other garbage to avoid saturated fat.My concern about the oils is the idea that one of the bigger problems for health is the ratio of essential fatty acids, specifically Omega-6 to Omega-3. Both are necessary for continued living, but Omega-3s are typically found in seafood and a few other places, while Omega 6s are found in high quantities in other foods. The problem voiced about "healthy" oils like vegetable oil is that they have very quantities of Omega 6 and low of Omega 3. Now, I am hardly an expert on this type of stuff, but I've read some lately and it seems believable. The same camp of people tend to think fats with high quantities of saturated fat are perfectly fine. They make good arguments and I tend to find myself convinced. The most accessible of these people is probably from www.marksdailyapple.com, although really the whole "primal" and "paleo" diet movements are based on a lot of the same principles. There is a post about those oils and a bunch of other ones at Mark's Daily Apple. Fascinating stuff, really, but I am always curious as to other's people experiences and opinions. I don't want to eat a bunch of butter and die from a heart attack. I also don't want to skimp out on all that great stuff and then die of a heart attack anyway because I avoided the wrong things.

Oh, OK. I know what that is.I think, like anything, you can eat whatever you want in moderation.I have a funny story. I've been prone to gout flares my entire life and I just had the worst one I've ever had. I don't drink beer. I've cut WAY back on all alcohol consumption. I've cut back on red meat.This last flare was caused by eating too much seafood, and, get this...TOO MANY WHOLE GRAINS.Whole grains are high in purine, which causes uric acid production, which causes gout.I ate too many. Holy crap, right?!?!?

847badgerfan wrote: Oh, OK. I know what that is.I think, like anything, you can eat whatever you want in moderation.I have a funny story. I've been prone to gout flares my entire life and I just had the worst one I've ever had. I don't drink beer. I've cut WAY back on all alcohol consumption. I've cut back on red meat.This last flare was caused by eating too much seafood, and, get this...TOO MANY WHOLE GRAINS.Whole grains are high in purine, which causes uric acid production, which causes gout.I ate too many. Holy crap, right?!?!?I don't know anything about gout. So I investigated. And I'm curious - purines are apparently the evildoer here, but purines in plants are apparently ok, and purines in animals are apparently not ok. And beer isn't ok. And now whole wheat isn't ok. And I'm thinking - maybe purines aren't really what the problem is. I found one website - GoutPal, which seemed to agree, but his page was pretty hard to read and didn't provide much reasoning. After more perusal I found an alternate theory that fructose may be the bad guy, meaning sugar/corn syrup, soda, etc. Then I found this link to a missing chapter of a book called "Good Calories, Bad Calories," by Gary Taubes, which focused on gout. Thoughts?

Who knows?I get bad flares when I have to much spinach or too many mushrooms.One of my favorite dishes I make is based on spinach and mushrooms.It sucks.I've also had bad flares from too much chicken.I'm blood type O.

So to update a previous post - I saw Snowville Creamery Cream at Krogers of all places - (usually you can only get it at Whole Foods - it's not ultra-pasteurized, very fresh, and mostly grassfed). So I bought a half gallon and went to making some butter. It was surprisingly easy and took just minutes. The first step was putting in the Kitchen Aid with the Whisk and running it until the fat separated from the liquid. Then you put it in collender and rinse it while you squeeze it until you get all the liquid out. And that's it. Fresh butter on the table.

Was it good? Better than a stick from the store?

847badgerfan wrote: Was it good? Better than a stick from the store?Definitely very clean and sweet tasting. If you like making compound butter, it would be an excellent time to make it, since it's already pretty malleable. Also, since you like having guests, there is something pretty cool about making butter while dinner is cooking.

Sounds pretty simple and worth the effort. Thanks.Is there anything you can do with the leftover liquid?

847badgerfan wrote: Sounds pretty simple and worth the effort. Thanks.Is there anything you can do with the leftover liquid? Probably - it's traditional buttermilk (which is not the same as the buttermilk at the store). Store bought buttermilk is regular milk that has been cultured with bacteria, so it is much thicker.

Interesting. I'd like to try that to treat chicken and calamari. I almost always use buttermilk to tenderize either of those meats.Also... I noted that you mentioned putting citrus in regular milk instead of using buttermilk. I don't think that would work.I'm going to try the milk thing with lemon on some calamri this weekend to test it. I'll let you know.

847badgerfan wrote: Oh, OK. I know what that is.I think, like anything, you can eat whatever you want in moderation.I have a funny story. I've been prone to gout flares my entire life and I just had the worst one I've ever had. I don't drink beer. I've cut WAY back on all alcohol consumption. I've cut back on red meat.This last flare was caused by eating too much seafood, and, get this...TOO MANY WHOLE GRAINS.Whole grains are high in purine, which causes uric acid production, which causes gout.I ate too many. Holy crap, right?!?!?Um I'm a big violater,better go back to coffee,bacon & eggs sorta screwed either way

Today is gonna be Italian day.I've got some veal cutlets, ground pork, ground beef, potatoes, pasta, fresh veggies and a stocked pantry.I'll let you know how things turn out and if they do, the recipes will be posted.

up and at 'em early to start preparing the Saturday feastmotivated by food!

Marinara is on. Meatballs are baked and now braising.Gonna pound the veal and flour it next, for ease of prep later.

well??? results??

Much success.Carbonara was awesome. Veal was the best I ever ate. Meatballs were fantastic.I'll get the recipes up when I figure them out, except the carbonara. I used a recipe from Giada for that and it worked.http://www.foodnetwork.com/rec...cipe/index.htmlI used half and half in place of cream, and I drained the bacon fat in favor of olive oil.

I suspected success

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:12:12 PM

Meatballs1 LB ground beef (85%)1 LB ground pork (80%)1 cup bread crumbs1 cup grated parmesan cheese1 egg1 TB oregano1 TB basil1 TB onion powder1 TB garlic powber1 TB parsley flakes1/2 cup milksalt and pepperPreheat the oven to 450F.Beat the egg and milk, then add the spices and the cheese and bread crumbs and combine so it is consistent. Add the meat and hand mix to fully combine.Form the mixture into 1.5" balls and place on a baking sheet lined with parchment paper. Leave a little room in between the balls so that air can flow. Bake for 15 minutes and turn. Bake for 15 minutes more and remove from the oven to rest.Braise the meatballs in 1/2 marinara and 1/2 beef broth for 3 hours in a sauce pan on low heat.Marinara recipe to follow...

I made a crabmeat croissant for dinner today, with vinegar potatoes. I'll get those recipes up tomorrow, along with the veal from last night.AMAZING.

wish I lived 8 hours closer

Hey any of you guys have marinade suggestions that you've tried for Pork Loin.Got a good price on a couple of 'em and like to try this week

I like to use sage with pork. It's a great pairing.How are you going to cook it?

grilling,previously Ive had the loins vacuum sealed in a marinade and they turned out great.I have marinade recipes just thought I'd ask for one already sampled.The loin is a little over 21/2lbs

Is it the loin, or the tenderloin?

Been off with elbow surgery if I went into work I'd have less to do,Anyhoo TENDERLOIN.Thanx

Try the one I posted a while back, marinating in the chipotle and adobo puree along with some apple cider vinegar and canola oil.Go with a can of the chipotles and puree them. Add 1/2 cup each of the vinegar and the oil, as well as salt and pepper. Let it go overnight if possible.If you want, finish it with the apple juice reduction I posted, or just some apple sauce mixed with some roasted diced jalepeno and shallot to warm.Pair with roasted or grilled sweet potato planks.

Will do,ever try this a friend sent me this said he got it off the web.Said it was lip smackin'Brine the tenderloins In a medium bowl, mix 1/4 C Kosher salt and 1/4C sugar with 1 pint cool water until dissolved(for every tenderloin). Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.

I've done brining quite a bit, but I let that go overnight as well.I also like to add toasted spices, like allspice berries, juniper berries, cloves, etc. They add a nice dimension to the brine. Brown sugar instead of regular and some cidar vinegar (a TB or 2) also works nicely.Cut back the salt a bit and you can easily go overnight on brining - especially with whole roasts and such.

Badge you said marinade overnite if possible.I'll makeit in the morning and let sit til around 5 PM-should do it.Is that chipolte puree recipe in this thread?

Veal Picatta1 LB veal cutlets, pounded to about 1/8" thickFloursalt and pepper2 eggs, beaten with a little milkOlive oil2 TB unsalted butter1.5 TB capersJuice of 2 lemons1 cup dry white wineSeason the floour and dredge the veal in the flour, covering uniformly and shaking off the excess. Preheat a sautee pan to medium heat and lightly coat the bottom with olive oil, adding more oil throughout the process as needed to cook all the veal. Pass the veal through the egg wash and then straight into the pan. Sautee for roughly 2 minutes per side, so the veal browns and cooks through. place on a plate with paper towel to drain and keep warm. Deglaze the pan with the wine and reduce by half. Add the butter, the lemon juice and the caper and whisk to thicken. Return the veal to the pan and coat with the sauce. Serve over mashed potatoes and add a little more sauce and fresh parsley to the place, alongside some roasted carrots and/or asparagus.

Well Badge pureed' the chipolte's.Used Apple cider & white vinegar with the oil and sprinkled some sage in there.Prolly pull it out of the marinade & grill around 6 PM

Good. don't forget the sauce though. Very important.

847badgerfan wrote: Veal Picatta1 LB veal cutlets, pounded to about 1/8" thickFloursalt and pepper2 eggs, beaten with a little milkOlive oil2 TB unsalted butter1.5 TB capersJuice of 2 lemons1 cup dry white wineSeason the floour and dredge the veal in the flour, covering uniformly and shaking off the excess. Preheat a sautee pan to medium heat and lightly coat the bottom with olive oil, adding more oil throughout the process as needed to cook all the veal. Pass the veal through the egg wash and then straight into the pan. Sautee for roughly 2 minutes per side, so the veal browns and cooks through. place on a plate with paper towel to drain and keep warm. Deglaze the pan with the wine and reduce by half. Add the butter, the lemon juice and the caper and whisk to thicken. Return the veal to the pan and coat with the sauce. Serve over mashed potatoes and add a little more sauce and fresh parsley to the place, alongside some roasted carrots and/or asparagus. I make this as well, I enjoy it very much, my wife, not so much. He has this phobia about Veal.

Any good Tuna Steak recipes from the CFN Kitchenmates?

Ahi?If it's fresh enough you need not do much. Slice it thinly and serve it with some traditional Japanese condiments in its raw state.If it was frozen, make sure it's thawed and lightly spray it with cooking spray. Then sprinkle it with black and white sesame seeds to cover it. Sear it on high heat in a cast iron skillet or other heavy pan, about a minute per side maximum. You want it to be warm, but raw inside still.Slice it thin, arrange it on a plate nicely, and place some pickled ginger, wasabe and soy sauce on the side.

847badgerfan wrote: Ahi?If it's fresh enough you need not do much. Slice it thinly and serve it with some traditional Japanese condiments in its raw state.If it was frozen, make sure it's thawed and lightly spray it with cooking spray. Then sprinkle it with black and white sesame seeds to cover it. Sear it on high heat in a cast iron skillet or other heavy pan, about a minute per side maximum. You want it to be warm, but raw inside still.Slice it thin, arrange it on a plate nicely, and place some pickled ginger, wasabe and soy sauce on the side. I lightly coated it with olive oil, salt, and pepper, and broiled it about 6 min on one side and about 3 on the other. May have been a tad over done for some, but I do not like it rare, more medium rare. I made a cucumber sauce with finely diced cucs, lemon juice, dill weed, pepper/salt and sour cream. Not too bad, rather plain, but enjoyable.

Broke down and bought a little smoker - I had been smoking things using a combo of starting on the grill and finishing in the oven, but that requires a lot of work and I just want to watch basketball and drink beer. Any tips, smoker people?

I just bought some ahi that was caught 3 hours ago.Hanalei is a good place to be for that. I'm gonna lightly grill it and serve with the ginger, wasabe and soy trilogy.Mmmm.Smokey or UTee would be your best bets on the smoking Max. I'm going to defer.

My main question now is whether there is a good way to convert a wet smoker, which is what I have, to a dry smoker, and back again.

847badgerfan wrote: I just bought some ahi that was caught 3 hours ago.How did they get it to Chi-town in 3rs?F-18 Hornet?

I was lucky enough to pick up some just-caught mahi mahi last night at the beach, so that is what I will be making today.I'm going to mix a little butter, teriyaki and salt and pepper and glaze as I cook it gently on the grill.Then it's home tomorrow.Bummer, but it sounds like the weather at home has been just as nice as it is here.

Golfing Weather

Hmm....learn something new every dayKobe beef (the real deal) can't and isn't sold in the US. People who claim they are selling you Kobe beef anything are taking you for a ride.

won't bother meI wouldn't spend have of that on the real thingthe steaks and beef I get locally are some of the best in the world and plenty good enough for medon't need no stinking Japanese beef and don't need no stinking Russian fish eggs

FearlessF wrote: won't bother meI wouldn't spend have of that on the real thingthe steaks and beef I get locally are some of the best in the world and plenty good enough for medon't need no stinking Japanese beef and don't need no stinking Russian fish eggsRussian Vodka is alright and you drink Rice Beer like the Japanese

Stolichnaya vodka is my favoriteOtherwise I go with Ketel One

Luksusowa - Polish Potato Vodka,rated a Best Buy - Beverage Tasting Institute or Tito's are my Favs.Prolly toss Sky in there too

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:13:07 PM

I am obviously a huge fan of Tito'sworthy of a best buy awardWish I could get the big bottles of Tito's here

FearlessF wrote: I am obviously a huge fan of Tito'sworthy of a best buy awardWish I could get the big bottles of Tito's hereLet me know how many you want.10 cases? 20? That should get you by for a month or so.

Anyone have some good ideas for about 3-4 pounds of country style pork ribs?I tried something last weekend, and didn't like it. Slow cooked them in the oven for about 4 hours at 200 covered in garlic and lemon, then covered in sauce and cooked for another hour at 225, bleh.Should I just use my regular rib recipe on them, even though they aren't actually ribs?

EastLansingAdam wrote: Anyone have some good ideas for about 3-4 pounds of country style pork ribs?I tried something last weekend, and didn't like it. Slow cooked them in the oven for about 4 hours at 200 covered in garlic and lemon, then covered in sauce and cooked for another hour at 225, bleh.Should I just use my regular rib recipe on them, even though they aren't actually ribs?That's what I typically do. Country ribs are a little tricky because they aren't exactly a universal piece of meat - they tend to cut up all sorts of things and call them country ribs. But generally, take a look at the fat content in the rib - the higher it is, the longer you can cook them on indirect heat and the better they will taste. I am usually too lazy and just cook them all the same time, which always leads to a couple being dry.

I agree with Max.You can also braise them in seasoned pork or beef stock after grilling them.

Didn't even bother throwing them on the grill, partially because it was about 40 and raining. Slow cooked them with apple cidar, cidar vinegar, brown sugar, onions and BBQ sauce. Worked well.

847badgerfan wrote: FearlessF wrote: I am obviously a huge fan of Tito'sworthy of a best buy awardWish I could get the big bottles of Tito's hereLet me know how many you want.10 cases? 20? That should get you by for a month or so.That reminds me, I have a case of Tito's handles leftover from football season just waiting in my cabinet. Big baseball weekend series against the departing Aggies, I should drag that sucker out and kill it.

don't waste it on the Aggies!

FearlessF wrote: Stolichnaya vodka is my favoriteOtherwise I go with Ketel OneI like Stolichnaya too. On my trips to Russia I drank the real stuff over there. Cost was 60 cents for a full liter and the proof over there is 125.

847badgerfan wrote: FearlessF wrote: I am obviously a huge fan of Tito'sworthy of a best buy awardWish I could get the big bottles of Tito's hereLet me know how many you want.10 cases? 20? That should get you by for a month or so.I think you are right on with that estimate.

Ya well it is the off season you know

20 cases during SHARKWATER season

Change O' plans today, unfortunately. 39 degrees, rain and 8 foot waves put a damper on fishing. Oh well.So...I'm making short ribs, mashed potatoes and parsnips, grilled sweet corn, tomato salad and grilled broccoli.Just poured a 2009 Edmeades Zinfindel, an axiously awaiting a pour of JW Gold that the wife got me for our 15th.It could be worse. Life is pretty good.

This is something I love, and I started getting creative over the weekend to come up with this recipe. There are several variations around, but this one is mine and I think it's the best. Finally - a creamy garlic dressing that doesn't have Big Mac calories....Low fat creamy garlic dressing 1 cup fat-free mayo½ cup half and half½ cup skim milk5 cloves of garlic, minced2 TB soy sauce2 TB lemon juiceSalt and cracked black pepper to taste Combine all ingredients in a blender or food processor, and process until smooth. Let it sit for a day in the fridge to thicken.

847badgerfan wrote: This is something I love, and I started getting creative over the weekend to come up with this recipe. There are several variations around, but this one is mine and I think it's the best. Finally - a creamy garlic dressing that doesn't have Big Mac calories....Low fat creamy garlic dressing 1 cup fat-free mayo½ cup half and half½ cup skim milk5 cloves of garlic, minced2 TB soy sauce2 TB lemon juiceSalt and cracked black pepper to taste Combine all ingredients in a blender or food processor, and process until smooth. Let it sit for a day in the fridge to thicken.WTF is in fat free mayo?

I probably don't want to know - and next time I will use the real stuff or just the reduced fat variety, and skip the 1/2 and 1/2 in favor of all skim milk or maybe lowfat buttermilk.My guess is there are no egg yolks in fat free mayo, for starters.

I love mayo, but make your own. The essential ingredients are an egg yolk and oil. I would only use olive oil due to its low polyunsaturated fat content. Lemon juice, salt, vinegar, mustard, and sugar are all good ingredients, and there are many more. Mmmm mayo.Also a good slaw recipe would be a half a shredded cabbage, a quarter of a chopped onion, a few spoonfuls of mayo, a splash of rice vinegar, and salt and pepper.

I do love homemade mayo, but that day I just used stuff that was in the fridge. I didn't even know we had it, to be honest. The dressing still came out good - and I will use the real stuff next time. Thanks.

It's been a while, but I've been a little busy lately.This is a recipe for a marinade that works well with tougher cuts of beef (flank, skirt) and chicken. Let the beef go for 24 hours, and chicken about 8 or so.4 sprigs of fresh rosemary, stems removed4 cloves of garlic2 tbl capers1 tbl sea salt1 tbl fresh cracked pepper1 tbl brown mustardJuice of 1 lemon1/2 cup canola oil or grapeseed oilCombine all these ingredients in a food processor or blender and work until somewhat smooth.Hint:If you use this marinade for beef, you can re-use it for chicken afterward. Keep in mind though - you cannot do this backward. You will die. Beef is always first.

Tomorrow I'm making fried chicken using some of the suggestions from you all.1. Soak chicken for 4 hours in milk2. Egg wash3. Dip in bowl of flour4. Dip in bowl of bread crumbs and seasonings: salt, black pepper, cayenne pepper, Old Bay, and Oregano5. Fry in vegetable oil.

PennState4Life wrote: Tomorrow I'm making fried chicken using some of the suggestions from you all.1. Soak chicken for 4 hours in milk2. Egg wash3. Dip in bowl of flour4. Dip in bowl of bread crumbs and seasonings: salt, black pepper, cayenne pepper, Old Bay, and Oregano5. Fry in vegetable oil.Milk, or buttermilk? I prefer the latter as it has enzymes that regular milk doesn't.Also, you're going to want to go in the flour before you do the egg wash. The flour will coat the chicken, and the egg wash will hold to the flour and then the bread crumbs.Let us know how you make out.

I'm using whole milk because I couldn't find buttermilk at the store. As for reversing the flour/egg wash order, I tried that last time and the flour washed off when I dipped the part in the egg wash bowl. But now that I'm thinking about it, scooping up the egg by hand and placing it on the floured part would not wash the flour off. Thanks for mentioning that.

Everything turned out pretty good: crispy on the outside and juicy on the inside. Unfortunately, I poured a larger amount of bread crumbs into the bowl than needed and the seasonings got buried in them, preventing their flavors from shining through. Lesson learned.

What is the purpose of soaking the chicken in Buttermilk?I am sure this sounds like a weird question, but if the purpose is to bring out some sort of flavor or provide additional moisture, would this be advisable before smoking a whole chicken?Here are a couple of my favorite Summer time go-tos: Brine a Pork Loin overnightPat Dry. Cover in your favorite rib rub. paint with a mixture of half Heinz 57 steak sauce and plain yellow mustard. Completely wrap the whole thing in the best bacon you can find. Throw in your smoker until 10 degrees from your desired temp (I like to use apple to smoke it)... take off and wrap in foil and towels and put in cooler to rest for 20 minutes. Good eating. Marinade Chicken Breast cubed into 1.5 inch cubes and large sliced fresh mushrooms in a mixture of 1/4 apple cider vinegar, 1/4 honey, 1/2 lite soy sauce. Add a few tablespoons of veggie oil and a whole crap load of chopped green onion and garlic that has been run through a press. Do not marniate for over 3-4 hours, as the vinegar and soy sauce it so salty/acid, it will nearly cook the chicken. Wrap the chicken in bacon and skewer along with the mushrooms, pinneapple and onion. Cook over a medium hot grill, turning frequently to avoid flareups. The only take about 10-15 minutes to cook, and are nearly impossible to mess up. You will not be disappointed.

MUSTARD & HERB PORK CHOPSStir salt into water to create a brine (I do about 1 cup salt per 10 cups water - for 2 chops)Place the pork chops in the brine for about an hourCombine (per pork chop)...0.5 tbs marjoram0.5 tbs rosemary0.5 tbs thyme2 tbs dijon mustardAs you grill the chops apply the sauce generously. Remember to adjust the sauce for however many pork chops you are making. There should be none left when you are done grilling.I served with a grilled veggie medley and roasted redskin potatoes.

CARIBBEAN PORKI used a pound of boneless pork chops for this, but I imagine you could use a variety of pork...Combine1 cup brown sugar2 cups apple cidar1/4 cup salt1 tbs rosemary2 tbs pepper2 cloves garlicBring ingrediants to boil, then let simmer to totally dissolved. Let pork marinade in marinade, adding enough water to cover.Refridgerate overnight, then grill.I made it with this sauce, but honestly, I think it was flavorful enough without it, that if I made it again, I would skip the sauce.1 tbs olive oil1 pear, peeled and cut into small cubes1 tbs caribbean jerk spice8 oz chicken stock0.5 cups dark rum1 tbs buttersalt and pepper to tasteSimmer until totally dissolved, you may have to whisk a bit to get the pear to totally dissolve.I served with green beans and potato wedges.

PORK SANDWICHESGrill the pork loin chops just with salt and pepper to taste.Take a baguette and divide into 1/4ths and then cut in half to prepare sandwiches.Combine...2 tbs cidar vinegar1 tbs dry mustard1 tbs dijon mustard1 tsp brown sugarWhick together into blended, then spread on top portion of sandwich as you would any topping.Place the grilled pork on the bottom piece of break and top with anythign of your choice (I did lettuce and onions). Place the top piece of the baguette with the sauce already on it on top.I served with sweet potato fries and corn on the cob.

ASIAN CHICKEN3 lbs chicken breastsCombine1/3 cup soy sauce2 tbs sugar1 tbs white wine1/2 onion (grated)2 cloves garlic1 tsp gingerPlace the breasts in the marinade and refidgerate for 1 hourRemove chicken, but reserve marinadeTake reserve marinade and add...1 tsp dry mustard1/4 tsp pepperGrill the chicken, brushing with the marinade.To create glaze, combine...1/4 cup soy sauce1 tbs sesame oil1 tbs butterCombine over heat until melted.Remove the chicken from the grill, put glaze over top.I served with rice and sugar snap peas.

BALSAMIC GARLIC CHICKENSeason chicken with salt and pepper and grill as desired.Sauce2 tbs olive oil1 tbs butter5 cloves garlic1 onion, chopped1/3 cup balsamic vinegar1 cup chicken broth2 tbs flourHeat the olive oil in a panAdd the garlic and onion and fryAdd the vinegar and broth and bring to boilReduce heat and add the flour, stirring constantly until desired consistancyServe the chicken with the sauce drizzled over.

Shortcut "homemade" potato chipsSure you can make homemade chips, but when time does not permit, try these.First, you want to buy a nice bag of all-natural kettle chips, lightly salted.Heat them in a foil pan on the grill while your meat is resting.When the oils start releasing from the chips, lightly coat them with a blue cheese/rosemary dipping sauce*, toss and serve.*For the sauce, sautee 1 finely diced shallot and 3 finely diced cloves of garlic. Add 1 cup of dry white wine and reduce to 1/4 volume. Add one up of heavy cream and 1 small container of blue cheese or 1 cup of fresh crumbles. Stir until the cheese is melted and add 2 sprigs of very finely diced rosemary. Remove from heat.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:14:09 PM

TEQUILA LIME CHICKEN1 lbs chicken breast2 cloves garlic1/4 cup lime juice1/4 cup gold tequila1/2 tsp saltdash of pepper3/4 tsp chili powder1/2 tbs olive oilCombine all ingredients and marinade the chicken for 30 minutes.Throw it on the grill.Simple

Does anyone use an electric smoker? I am somewhat perplexed by the one I got. I got it just for the ease of use, but it seems to take forever, and I can't quite find the range where my meat is perfectly done. Everything comes out either too tough or too tender.

I am going to try something this weekend and wondered if anyone had experience with it. I like sweet potatoes with ribs. At home I make a pecan crusted sweet potato dish in the oven. It is delicious, but I can't make it or even heat it properly at a tailgate/campsite. I checked with google and found that sweet potatoes can be baked on a grill (wrapped in tinfoil) but it takes 45 minutes. That is probably too long for people to wait. Another site suggested slicing the sweet potatoes into roughly 1/4" slices and grilling them for 5-10 minutes. Has anyone tried this or does anyone have another idea? I was thinking that I could mix up some cinnamon or brownsugar (or both) with butter in advance and offer that as a spread for the grilled sweet potato wedges. Thoughts? Please note that this needs to be a tailgate recipe. If I can't do it with a stove, grill, a few pots and pans, and a limited number of ingredients then it will not work for this application.

BurntEyes wrote:Easy dessert... Easy to pre prep Take an apple for every one you want Core out the apple and wash it well. Take aluminum foil and wrap around the bottom In the top of the apple poor in sugar/cinnamon mixed like cinnamon toast (2/3 sugar 1/2 cinnamon) into the open core of the appel. Drop in a small piece of butter (Totally optional) Wrap foil tight As you are finishing your meat off drop in the premade apples After your meal and a few brews, (the apples should be soft to the touch through the foil) open and serve.I'm really curious about this. Our thread only has three desserts. The other two are my chocolate/PB Buckeyes which are obviously pre-prep and cold serve and UTErin's cupcakes which require an oven and therefore can't be prepared at most tailgates. Thus, this is the only hot dessert in this entire thread that I could actually make at my tailgate/campsite. I plan to try it this weekend. When you say to "core out the apple", do you mean to just cut out the core and leave the rest completely intact? I have an apple-corer, but it cuts the rest into wedges and I don't think that would work for this recipe. Am I reading that correctly, and do you do it with a knife or do you have a tool for it?

Sweet Potato Planks – Serves 8 4 sweet potatoes, sliced lengthwise into ¼ inch think planksCanola oilCourse sea saltFreshly ground black pepper Brush the sweet potato planks with canola oil and liberally season both sides with the salt and pepper. Place on the grill on medium heat and grill until cooked through, about 5-7 minutes per side. Serve immediately. TIP: Move to indirect heat in order to prevent burning.

Thanks badge, that sounds good. I am not sure that everyone in my group will want them with salt and pepper so I think I'll go half and half. I'll do half with canola, salt, and pepper and the other half with just a little canola and have cinnamon-sugar (like you use for cinnamon toast and also for Burnt's apples) and butter for the other half. I'm glad to get it confirmed that grilling them as planks works.

cinnamon-sugar on sweet potato planks = dessert

medinabuckeye1 wrote: BurntEyes wrote: Easy dessert... Easy to pre prep Take an apple for every one you want Core out the apple and wash it well. Take aluminum foil and wrap around the bottom In the top of the apple poor in sugar/cinnamon mixed like cinnamon toast (2/3 sugar 1/2 cinnamon) into the open core of the appel. Drop in a small piece of butter (Totally optional) Wrap foil tight As you are finishing your meat off drop in the premade apples After your meal and a few brews, (the apples should be soft to the touch through the foil) open and serve. I'm really curious about this. Our thread only has three desserts. The other two are my chocolate/PB Buckeyes which are obviously pre-prep and cold serve and UTErin's cupcakes which require an oven and therefore can't be prepared at most tailgates. Thus, this is the only hot dessert in this entire thread that I could actually make at my tailgate/campsite. I plan to try it this weekend. When you say to "core out the apple", do you mean to just cut out the core and leave the rest completely intact? I have an apple-corer, but it cuts the rest into wedges and I don't think that would work for this recipe. Am I reading that correctly, and do you do it with a knife or do you have a tool for it? Keep it intact. Simply using a paring or heck any knife to cut out the core. So basically you have a apple donut, if you will. Then pour the sugar and cinnamon inside the core using the foil as the bottom. When it's soft to the touch, it's ready. Nice thing for camping and tailgating is, when premaid, if you don't use butter, you don't even have to refrigerate them. With butter, be sure to put them in a cooler. I occasional throw one these in the pack when trekking, and you should see the looks of envy from others. (I usually share)

Fearless:You are probably right, I guess I just have a sweet tooth! Burnt:Thanks for the clarification, now I have my menu for this weekend's major meal complete:Ribs - I will cook them in the Crockpot on Friday with Apple Cider vinegar, Bourbon, onions, peppers, garlic, and apple slices then put some sauce on them and grill them on location. I have a homemade BBQ sauce, but it isn't perfect, I'm still experimenting. Chicken - I am just going to use a simple marinade for this. I will cut bonelss-skinless chicken breasts in two and place them in Italian Dressing in a container in the cooler then grill them on location. Sweet Potato Planks - Half badge's way with salt and pepper, half with butter and cinnamon-sugar available. Rice - This is the most unimpressive thing, just boil-in-a-bag rice. I know it isn't the greatest, but really easy to cook at a tailgate. Veggies - just veggiesCrescent Rolls - I'll make those up Friday during the MSU-Boise game so I have them ready to take along. Burnt's cinnamon apples for dessert. Oh, I'll also take my two 2 1/2 Gallon water containers. One full of water for cooking/cleaning and the other full of lemonade with lemon slices (for when we aren't drinking other things).

One of my favorite football foods and it's very simple.Armadillo EggsGet about a pound of medium size fresh jalapenos - Halve them lengthwise and deseed. If you want to take a bit of the bite out of them it's best to do this a couple days before you plan to eat them (Gameday!) and then let them soak in water. But who really wants to take the bite out of them?Fill the jalapeno halves with cream cheese and then roll slices of bacon around them. Secure the bacon with a toothpick. You should then freeze the whole assembly. This keeps the cream cheese from oozing out when you bake them. To finish it off, bake for a half hour and eat up the awesomeness.I've been toying with an idea to bread and deep fry the assembled "eggs" but haven't been brave enough to try it yet.

LetsGoPeay wrote: One of my favorite football foods and it's very simple.Armadillo EggsGet about a pound of medium size fresh jalapenos - Halve them lengthwise and deseed. If you want to take a bit of the bite out of them it's best to do this a couple days before you plan to eat them (Gameday!) and then let them soak in water. But who really wants to take the bite out of them?Fill the jalapeno halves with cream cheese and then roll slices of bacon around them. Secure the bacon with a toothpick. You should then freeze the whole assembly. This keeps the cream cheese from oozing out when you bake them. To finish it off, bake for a half hour and eat up the awesomeness.I've been toying with an idea to bread and deep fry the assembled "eggs" but haven't been brave enough to try it yet.Breading and frying them is the most common way they're eaten down here in Texico. Don't have to be deep-fried though, you can pan fry them if you like.Oh, and typically down here they're not halved, just opened up enough to put the filler inside.

Fearless Phil authentic Chili: 1 1/2 cups finely minced white onion 8 garlic cloves, finely minced 2 (15 1/2-ounce) cans chicken broth, with fat removed 4 ounces tomato sauce 3/4 teaspoon garlic powder 3 tablespoons ground cumin 2 1/2 tablespoons Gebhardt chili powder3 tablespoons Fort Worth Light chili powder3 tablespoons California chile powder (mild) 2 tablespoons Flagstaff chile powder (medium) 1 tablespoon New Mexico chile powder (hot) 2 teaspoons Seasoning salt 3 pounds tri-tip beef, cut into 3/4-inch cubes 1 tablespoon virgin olive oil 1/2 teaspoon meat tenderizer 1/2 teaspoon light brown sugar 1 teaspoon Tabasco brand pepper sauce In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in oil using a separate pan and drain well. Sprinkle the meat with the tenderizer. Add the meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours. Mix in brown sugar and pepper sauce just before serving.

Where are the beans?

medinabuckeye1 wrote: Where are the beans?It's a recipe for chili, not bean soup.

BurntEyes wrote: medinabuckeye1 wrote: BurntEyes wrote:Easy dessert... Easy to pre prep Take an apple for every one you want Core out the apple and wash it well. Take aluminum foil and wrap around the bottom In the top of the apple poor in sugar/cinnamon mixed like cinnamon toast (2/3 sugar 1/2 cinnamon) into the open core of the appel. Drop in a small piece of butter (Totally optional) Wrap foil tight As you are finishing your meat off drop in the premade apples After your meal and a few brews, (the apples should be soft to the touch through the foil) open and serve.I'm really curious about this. Our thread only has three desserts. The other two are my chocolate/PB Buckeyes which are obviously pre-prep and cold serve and UTErin's cupcakes which require an oven and therefore can't be prepared at most tailgates. Thus, this is the only hot dessert in this entire thread that I could actually make at my tailgate/campsite. I plan to try it this weekend. When you say to "core out the apple", do you mean to just cut out the core and leave the rest completely intact? I have an apple-corer, but it cuts the rest into wedges and I don't think that would work for this recipe. Am I reading that correctly, and do you do it with a knife or do you have a tool for it?Keep it intact. Simply using a paring or heck any knife to cut out the core. So basically you have a apple donut, if you will. Then pour the sugar and cinnamon inside the core using the foil as the bottom. When it's soft to the touch, it's ready. Nice thing for camping and tailgating is, when premaid, if you don't use butter, you don't even have to refrigerate them. With butter, be sure to put them in a cooler. I occasional throw one these in the pack when trekking, and you should see the looks of envy from others. (I usually share)My sister-in-law is trained a as a pastry chef, she makes what she calls "inside-out apple pie" like this, but adds some strudel mix to the filling to form a bit of a crust. Delicious.

medinabuckeye1 wrote: Where are the beans?Not sure why you'd ask that, but there are probably 17 pages of this thread with the answer to your silly question.

847badgerfan wrote: medinabuckeye1 wrote: Where are the beans?Not sure why you'd ask that, but there are probably 17 pages of this thread with the answer to your silly question.How do you live up there, amongst all those idgit yankees??

Goldernd Bevo-lovin' 3rd party smack hacker.And fearless recipe looks fine you expect us to find and purchase 5 different chili powders.Screw it just throw in a jar of medium/hot salsa.

MrNubbz wrote: .Screw it just throw in a jar of medium/hot salsa.Ugh.

Hey Texican I slice & dice quite a few components into my Chili.Not everything pre-packaged sucks.America's test Kitchen recommended Pace Salsa I tossed some into my last batch in march and got thumbs up.We have quite a few farm stands uphere and had my sister can some produce.So it's alright by me.Might wanna try some black or kidney beans in there.You already know that though

the different chili powders with different heats and flavors affect different areas of the tongue.someday perhaps you'll be lucky enough to try my recipe at a board meetingI mix a complex bloody mary as well

Oh boy,chili....bloody mary's.....sharkwater now I know why Gator sstopped barnstorming

Gator been living in the south long enoughdon't think it hurt him muchwell, maybe the sharkwater

MrNubbz wrote: Hey Texican I slice & dice quite a few components into my Chili.Not everything pre-packaged sucks.America's test Kitchen recommended Pace Salsa I tossed some into my last batch in march and got thumbs up.We have quite a few farm stands uphere and had my sister can some produce.So it's alright by me.Might wanna try some black or kidney beans in there.You already know that thoughI use salsa in my taco meat, but only chile in my chili.

Here's a fairly simple, but very tasty, breakfast dish that seems to be a hit whenever I make it. This is an omlette.3 eggs, beatenAssorted field greens, spinach, etcGoat cheeseGood Balsamic vinegarFreshly ground salt and pepperOlive OilBeat the eggs in a dish, add the seasoning and combine well. Set aside and let come to room temperature. Place a sautee pan on medium heat, and add a little olive oil. When the pan is hot, add the egg mixture and make sure it spreads throughout the pan. Using a rubber spatula, keep rimming the eggs around the pan and keep an eye on the doneness. Just before the eggs turn golden brown on the underside, add the goat cheese in the middle. Gently fold the eggs from two directions, in thirds, wrapping the goat cheese.Place some of the greens on a plate and top with the egg. Drissle the balsamic over the eggs to taste, and add a little more salt and pepper, to taste.If you want, you can add some fresh rasberries over the top. That's a nice finish. Also a little parsley is nice.

a chili recipe from Pittsburgh........... I advise leaving out the beans GRETCHEN MCKAY Pittsburgh Post-Gazette(0) Comments It's not necessarily cold enough to turn on the heat, but the nights are definitely getting cooler. That means pulling out the sweaters and warming our bellies with a good bowl of chili. This recipe from the editors of Cooking Light is only moderately spicy but still quite delicious. I substituted pumpkin beer because that's what I drink this time of year, and used only one can of beans so there would be less for my daughters to pick out. For extra crunch, top with thinly sliced radishes. Serve with hot buttered corn bread.POBLANO-JALAPENO CHILICooking spray1 1/2 pounds ground sirloin2 jalapeno peppers1 tablespoon canola oil3 cups chopped onion1 cup chopped seeded poblano chiles8 garlic cloves, minced12-ounce bottle Mexican beer1 tablespoon chili powder1 1/2 teaspoons ground cumin3/4 teaspoon kosher salt2 1/2 cups marinara sauce1 cup fat-free lower-sodium chicken broth2 15-ounce cans no-salt added kidney beans, rinsed and drained14.5-ounce can diced fire-roasted tomatoes, undrained3/4 cup (3 ounces) shredded sharp cheddar cheese1/2 cup light sour cream1/4 cup fresh cilantro leavesHeat a Dutch oven over medium-high heat. Coat pan with cooking spray. (I used 1/2 tablespoon olive oil.) Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels.Remove and discard seeds and membranes from one jalapeno; finely chop both jalapenos. Heat pan over medium-high heat. Add oil; swirl to coat. Add jalapenos, onion, poblanos and garlic; saute 10 minutes or until onion is tender. Add beer, scraping pan to loosen browned bits; cook 12 minutes or until about half of the liquid evaporates. Add chili powder, cumin and salt; cook 1 minute, stirring frequently. Stir in beef, marinara, broth, beans and tomatoes; bring to a boil.Reduce heat; simmer, uncovered, 30 minutes or until slightly thick. Ladle about 1 1/2 cups chili into each of eight bowls; top each with 1 1/2 tablespoons cheese, 1 tablespoon sour cream and 1 1/2 teaspoons cilantro.Serves 8.

MrNubbz wrote: Oh boy,chili....bloody mary's.....sharkwater now I know why Gator sstopped barnstormingIt wasn't the food or drink, I simply got "OLD."

FearlessF wrote: Gator been living in the south long enoughdon't think it hurt him muchwell, maybe the sharkwaterNah, the sharkwater didn't hurt much. I was long ago warned about the stuff and drank cautiously as must be the case. I do miss having a belt though now and again.

I had a few belts last night during the Michigan game

I'm going on an expedition to be an expert bread baker. Any tips? My first loaves have been a little dense.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:15:11 PM

MaximumSam wrote: I'm going on an expedition to be an expert bread baker. Any tips? My first loaves have been a little dense.I gave up on that. If you'd like to buy a seldom-used Kitchenaid stand mixer, let me know.

847badgerfan wrote: MaximumSam wrote: I'm going on an expedition to be an expert bread baker. Any tips? My first loaves have been a little dense.I gave up on that. If you'd like to buy a seldom-used Kitchenaid stand mixer, let me know.Yeah? I have a KitchenAid or else I might take you up on it. I don't even eat much bread, but I have it in my mind that to be a good cook I should be able to put together a really good loaf of bread. Something really chewy with a good crust that goes well with olive oil or butter. I have a book called "Ratio" by Michael Ruhlman that I've had sitting around forever, but just now decided to really get into. He lists basically all sorts of types of doughs, sauces, and other goodies by ratio - for example the baker's ratio for bread is 5 parts flour to 3 parts water, with salt and yeast. As you learn the basics, you can easily add and subtract ingredients and make your own recipes. So it is that I am trying to increase my cooking skills, and bread is the first thing I need to conquer.

I guess that's one way to look at it. I like to cook and I very much dislike baking. There are some very fine bakeries in my neighborhood and that also has an effect on my thinking, I guess.

847badgerfan wrote:I guess that's one way to look at it. I like to cook and I very much dislike baking. There are some very fine bakeries in my neighborhood and that also has an effect on my thinking, I guess.Same here. I love to cook, but don't enjoy baking. Access to good bakeries is definitely part of it.

I guess my thought is when they have those cooking shows on tv and someone is asked to make a pie and they all look at each other like, wtf how do you make a pie? I feel I should be able to make a pie. Also, the smell of baking bread is a wonderful thing. My second kid is about to be born and I have this feeling that it would be nice if I could bake fresh things in the morning.

FearlessF wrote: I had a few belts last night during the Michigan gameHey your boys took us to the woodshed. Glad you had a good time, even though at our (Michigan) expense.

MaximumSam wrote: I guess my thought is when they have those cooking shows on tv and someone is asked to make a pie and they all look at each other like, wtf how do you make a pie? I feel I should be able to make a pie. Also, the smell of baking bread is a wonderful thing. My second kid is about to be born and I have this feeling that it would be nice if I could bake fresh things in the morning.Fresh baked (or baking) bread definitely smells delicious, no doubt about it.

I have one Max... mine is a digital Bradley smoker. I like it because I don't have to pay attention to it that much. It rotates smoking pucks every 20 minutes and maintains a constant temperature. I have used it for ribs, pork shoulder, chicken, and fish. For pork I have found that I get better results when I finish it off in the oven wrapped in foil. Chicken and fish have both turned out wonderful just using the smoker.

utee94 wrote: 847badgerfan wrote:I guess that's one way to look at it. I like to cook and I very much dislike baking. There are some very fine bakeries in my neighborhood and that also has an effect on my thinking, I guess.Same here. I love to cook, but don't enjoy baking. Access to good bakeries is definitely part of it.+1Doesn't hurt that my wife loves to bake and hates to cook.

EastLansingAdam wrote: utee94 wrote: 847badgerfan wrote:I guess that's one way to look at it. I like to cook and I very much dislike baking. There are some very fine bakeries in my neighborhood and that also has an effect on my thinking, I guess.Same here. I love to cook, but don't enjoy baking. Access to good bakeries is definitely part of it.+1Doesn't hurt that my wife loves to bake and hates to cook.Ditto. Mine made homemade bread yesterday. Smelled good and she said it was good. I didn't have any.

Maggiano's house dressing (and salad)I serve this on a salad similar to what they make. I include romaine lettuce, gorgonzola cheese, diced tomatoes, red onions and toasted walnuts. I don’t think they use the nuts, and you don’t have to, but I think it’s really good that way. I found several variations on the internet over the years, and this is my attempt after using many of the ones I found as a guide… Here goes: ¾ cup canola oil2 TBL red wine vinegar¼ cup white wine vinegar¼ cup water1 TSP dry yellow mustard*1 TSP flour*1 TBL sugar2 cloves garlic, finely choppedfine sea salt to taste½ teaspoon crushed red pepper½ teaspoon fresh ground black pepper¼ teaspoon dried oregano Add all the ingredients but the oil to a blender (or food processor) and blend until smooth. With the blender running, slowly add the oil and blend until emulsified. Refrigerate in a sealed container overnight so it sets up nicely.* A better way, if you can find it, is to use 2 TSP of Colman's mustard instead of what I listed. It's a dry mustard flour, and it really does make it better. Not all stores have it, but it's becoming more available as alot of recipes out there call for it these days.

Fooling around with a picnic roast. Any suggestions? Went with the very, very basic method of scoring the skin and roasting with salt and pepper. Have the day off and am enjoying XCOM and a house that smells like cooked pig.

Probably need a solid 8 to 12 hours to do it, no?

847badgerfan wrote: Probably need a solid 8 to 12 hours to do it, no?Maybe - it's about 7 pounds. I'm going with a Jamie Oliver recipe I found on the internet which calls for 6 hours, but I'm skeptical about it. But it sure smells nice. Here in a sec I'm going to take it out and put in a bunch of carrots, celery, onions, and garlic, and then roast it another hour. Then it will really smell nice. That with some mashers?

Can't go wrong with mashers. Throw one sweet potato in with all the white ones. Adds a new element and sweet pots are a natural with pork.

847badgerfan wrote: Maggiano's house dressing (and salad)I serve this on a salad similar to what they make. I include romaine lettuce, gorgonzola cheese, diced tomatoes, red onions and toasted walnuts. I don’t think they use the nuts, and you don’t have to, but I think it’s really good that way. I found several variations on the internet over the years, and this is my attempt after using many of the ones I found as a guide… Here goes: ¾ cup canola oil2 TBL red wine vinegar¼ cup white wine vinegar¼ cup water1 TSP dry yellow mustard*1 TSP flour*1 TBL sugar2 cloves garlic, finely choppedfine sea salt to taste½ teaspoon crushed red pepper½ teaspoon fresh ground black pepper¼ teaspoon dried oregano Add all the ingredients but the oil to a blender (or food processor) and blend until smooth. With the blender running, slowly add the oil and blend until emulsified. Refrigerate in a sealed container overnight so it sets up nicely.* A better way, if you can find it, is to use 2 TSP of Colman's mustard instead of what I listed. It's a dry mustard flour, and it really does make it better. Not all stores have it, but it's becoming more available as alot of recipes out there call for it these days.This is money Badge. I use a hand stick mixer to blend my dressings and it is a little less cleanup. Also support the Coleman's mustard, in the metal yellow tin. I use that quite a bit actually.Do you prefer canola, or only use canola for this? We have too many oils in our pantry, trying to create other ways to use some of the more specialized oils..

I used canola because it does not add flavor. You can also add a little more (double) sugar if needed on this one. I know I do, but some people like to use less of it.This dressing calls for the big blender. It takes a while to emulsify.

Medina/Badgerfan... thanks SO MUCH for the index on the first post of this thread. I came back in here to look for a specific recipe not knowing when the heck it was originally posted, and the index pointed me to the right place in seconds. That was brilliant and I appreciate the efforts to keep this organized.

Have I ever posted my wife's recipe for her Great Uncle George's Famous Eggnog? Seems like a good time to do it. In fact, Burny made it just last week and brought it to the T-Day tailgate party, it turned out mighty tasty.This makes a "medium" match, not sure how much that is though, my wife always make the nogg.24 eggs2 3/4 cup sugar1.5 pints heavy cream2 quarts light cream1 fifth bourbon (~750ml)1 cup dark rum or to taste1) Using stand mixer, cream egg yolks with sugar. Add whiskey. Pour into large container.2) Whip cream, pour into same container and stir.3) Whip egg whites, pour into same container, blend with other liquids already in there.4) Stir in rum to taste5) Keep chilled while serving, we usually place our punch bowl in a wide glass serving dish with ice in it.When my wife makes this, she generally has to do a couple of batches each in the stand mixer for the cream and the egg whites. She also uses a (well-cleaned and sterilized) medium-sized kitchen trash can for all the ingredients, and then pours into gallon containers and keeps refrigerated for a day before our party. She usually at least doubles the above recipe though, so YMMV on size of batches and size of containers.If you're nervous about raw eggs, you can buy already-heat-pasteurized eggs at most markets, or you can actually do it yourself at home and save some bucks. We've done both and have never noticed any difference in texture or flavor.There you have it. This stuff absolutely destroys storebought nog, you'll never want to go back. But I'll warn you, it's a bit tedious and time-consuming because you have to separate all the eggs first, and then it takes a while to blend and mix all the ingredients.

I have a couple martini recipes that are good for the Holiday season......see if I can find themnever been a big eggnog drinker

FearlessF wrote: I have a couple martini recipes that are good for the Holiday season......see if I can find themnever been a big eggnog drinkerHave you ever had homemade eggnog? I grew up hating eggnog, because all I'd ever had was commercial storebought stuff.Homemade eggnog tastes pretty much nothing like storebought. Even without the booze, but of course the booze is what makes it great.

Not a big fan. Not at all, actually, but thanks for sharing. I'm sure plenty of people will enjoy that recipe.

I'll ask the same question-- have you ever had real, homemade eggnog, like in the recipe above?If not, you should try it. If so and you still didn't like it, fair enough.I loathed eggnog my entire life, until I was almost 30 years old. That's when my i s c & aggie wife made the above recipe for me, and I couldn't believe how great it tasted. It's definitely something I can only handle in small doses, it's way too rich to drink multiple cups of it, but that's why it's perfect for parties. Everybody gets a taste, without having to overload on it.Anyway, not trying to be an eggnog pimp, just sharing my personal experiences. I always found commercial nog to be disgusting and was highly skeptical when I first tried this recipe, but it made a convert out of me.

yes, I've had homemade eggnogdoesn't mean it was well madeI'll reserve final judgement until I have a splash from your recipe.

Peppermint Martini2 ounces Absolut Peppar Vodka1 ounce White Crème de Menthe1 ½ ounces Godiva White Chocolate Liqueur1 ounce Rumple Minze Peppermint Liqueur2 small peppermint patty candies or can garnish with fresh mint leaves

I've had egg nogs of all kinds. No thank you, unless it could be deep fried somehow.

Anything can be deep fried. One trip to the Texas State Fair will prove it to you.

deep fried Badger nutz?

I will pay you $1 to try and harvest some Badger testies. I know you're Fearless and all, but yer not stoopid.

I'd rather deep fry girl scout cookies: These were new this year, and very good.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:16:04 PM

847badgerfan wrote: I will pay you $1 to try and harvest some Badger testies. I know you're Fearless and all, but yer not stoopid.hah, don't bring claws and teeth to a gun fight

FearlessF wrote: 847badgerfan wrote: I will pay you $1 to try and harvest some Badger testies. I know you're Fearless and all, but yer not stoopid.hah, don't bring claws and teeth to a gun fightThat's right, you better look out for Inbred Jed, he's nasty!

Jed is his southern cousindude's name is Herby

Autumn Martini2 ounces Ketal One Vodka1 ounce Stoli Vanilla Vodka1 ounce Bols Pumpkin Smash Liqueur½ ounce Goldschlager½ tsp. Cardamom½ tsp. NutmegCinnamon sticks to garnish

Slower Cooker Taco SoupBrown 1 pound ground beef, drain and transfer to slow cooker.Add:1 chopped onion1 can (15 ounces) kidney beans with liquid1 can (15 ounces) whole kernel corn with liquid1 can (8 ounces) tomato sauce2 cans (14.5 ounces) diced tomatoes1 can (4 ounces) diced green chilies2 cups water2 tablespoons chili powderStir together. Cook on low setting 8 hours. Serve with tortilla chips or corn bread and garnish with a dollop of sour cream.

Someone is gonna add beans to that and call it chili.Idgits.

It's soup.It's OK.

Anyone interested in some new chicken dishes?Francaise? Morrocan? I made them both this weekend. Very good stuff.I did some flash-fried Chinese green leaves too.Also made butter-poached lobster and a nice beef stew, but that's just basic stuff.

Gonna make some indoor pulled pork for the playoffs. Any suggestions. I made a little brine of salt, sugar, and liquid smoke that is sitting out in the garage now. I haven't quite figured out how to consistently get a really good crust on the meat. Sometimes it happens and sometimes it doesn't.

MaximumSam wrote: Gonna make some indoor pulled pork for the playoffs. Any suggestions. I made a little brine of salt, sugar, and liquid smoke that is sitting out in the garage now. I haven't quite figured out how to consistently get a really good crust on the meat. Sometimes it happens and sometimes it doesn't.It turned out pretty well - brined it for a few hours, then roasted it covered for three hours, then uncovered it, split it in half, and roasted it for a bit longer to firm up the crust. It still wasn't exactly what I wanted on the crust, though the meat itself was very good.

I think next time you should try a little broiler heat or even a finish on the (charcoal) grill. It's a dryer heat then the oven, but you have to be careful to not dry out the meat. It's a tough balance.One thing I've done with briskets, turkey and larger meats is to start off at a crazy-high heat in the oven, uncovered.Set the thing as high as possible and wait for it to preheat. Put the meat in and cook for about a 1/2 hour or so. Remove the meat, cover and set to desired temp.Take about an hour off the total cooking time for this method.It works.

Here are the one I make, very simple, use a corck pot, and I don't like Memphis style. tried it over and over, just don't like the vinegar...3 lbs pork roast2 onions3 cloves garlic1.5 cups water12 oz BBQ sauceSalt & pepperSlice 1 of the onions and put in the bottom of the Crock Pot. Stud the pork with the garlic and sprinkle the top with salt and pepper. Add the water. Cook on low for 10 hours.Slice the other onion. Pull the pork, add the BBQ sauce and the 2nd sliced onion. Mix together. Cook on high for another 2 hours.

Roast Pork Top LoinBrine:2 TBL all spice berries2 TBL juniper berries2 Cups of water2 turns fresh ground pepper2 TBL fine sea salt2 TBL brown sugar2 TBL assorted chile powders1 CUP apple cider vinegarPorkCanola Oil1 3 LB Pork Top Loin Roast1 vidalia onion, sliced6 cloves of garlic1 lemon, quartered1/2 CUP of beef or chicken stock, plus more for the sauce2 TBL pepper jelly (habaniero or jalepeno)Preheat your oven to 375 degrees.Toast the berries in a sauce pan on high heat to release the oils. Do not burn, about 2 inutes. Add the water and bring to a boil. Add the ground pepper, salt, brown sugar and the chile powders. Add the vinegar and return to a boil. Reduce heat and let simmer for 15 minutes. Allow to cool completely and pour over the pork. Refridgerate overnight.Rince the pork and pat dry. Add the oil to a dutch oven or other heavy cooking vessel and place on high heat to almost smoking. Brown the pork on all sides. Remove the pork and cover the bottom of the cooking vessel with the onions. Place the garlic cloves in the voids. Return the pork to the vessel and add the stock. Place the lemon quarters in the corners.Place vessel in the preheated 375 degree oven, covered, and bake for at least 45 minutes, until temperature of pork inside is about 145/150 degrees. Remove the pork and tent for about 10 minutes. Remove the lemons. Add a little more stock, if neccessary and bring to a boil. Stir and add the jelly and mix to combine. Let the jelly melt and turn off the heat to cool slightly. Blend the mixture in a high-speed blender to puree, and pour into a fat seperator.Once seperated, reheat the sauce to temperature. Slice the pork and spoon the sauce over the slices. Serve with baked, fried or mashed sweet potatoes and a green veggie.EDIT: Recipe adjusted after preparation and refining.

Seared and Roasted Whole ChickenYou will need 2 large cast iron skillets for this recipe. The good news is they can be had for under $15 each. Everyone should have a couple of these in their arsenal. You will also need a sharp knive. I have a boning knife that works well, and I use kitchen shears to cut the backbone.1 3-4 LB chicken, wholeSpice Rub *Canola Oil* Any of the various spice rubs will work here, according to your taste, but for this one I have used the rib rub and a variation of a Morrocan rub that I found online.Preheat your oven to 350 degrees.Remove the backbone from the chicken and open it up to lay flat. Remove the breast and rib bones. The bird will now be almost like one slab of meat.Spray or pat the bird with a light coating of canola oil. Rub the spices into the bird on both sides. Lightly coat the bottom of a cast iron skillet with a little more oil and set the bird, fat side down, into the skillet. Set the skillet on high heat. Meanwhile, set another skillet ** on high heat on a seperate burner. When both skillets are blazing hot, place the seperate skillet, bottom side down, on top of the chicken. The total stove time will be 15 minutes. After 15 minutes, remove the seperate skillet and cover the one with the bird in it. Place in a 350 degree oven for about 20-25 minutes or until cooked through. Remove the skillet from the oven and then carefully remove the bird to a cutting board and tent to rest, about 5 minutes.Your sides will depend on your rub. I've gone with French Fries as a basic, and couscous for the Mediterranian/Morroccan varieties. There are lots of choices, as in the end all it really is is a roasted chicken.** As opposed to a second skillet, you can use heated foil-wrapped bricks for this. I don't have bricks, nor do I want any, so the second skillet works great and serves far more uses than do the bricks. The key is to sear both sides without turning and to keep the bird flat.

I like Morrocan food, especially Tangine.

847badgerfan wrote: Anyone interested in some new chicken dishes?Francaise? I'm curious how you did your Francaise. Care to share??I made an awesome(yet unhealthy) chicken dish yesterday..Goes like this:Take 3-4 chix breast, bread in a flour/parmigiano reggiano flour mix. Use 2 parts flour, 1 part parmesan. Get the good stuff too. Finely grated.. I use Ambrosi. Best I've tasted and fairly reasonable price.Heat saute pan with 3-4 tablespoons of butter. Get it hot to the point where the butter is just starting to brown. Add chix breasts. Cook until gold brown and flip and do the same on the second side. Remove chix breast and put in oven at 425 for 8-10 minutes depending on size.Immediately after removing the chix, add another 1-2 tablespoons of butter. Add chopped proscuitto(1/4 lb or so). Brown just a little, then add 1/4 cup chopped garlic. Once garlic is almost browned, add 1 1/2 cups heavy whipping cream(I prefer Dean's). Bring cream to a boil and add 1/2 cup parmesan, 3 tablespoons butter. Stir until butter is melted. Once butter is melted, add cubed roma(plum) tomatoes (is add about 1/2 cup) and a little chopped parsley for color.Once chix is cooked, poor sauce over the chix. Sometimes I'll put some linguine under the chix as well.I call it chicken proscuitto.. It's a homerun when cooked right.. Not super healthy though.

How about some Pad Thai?I was struggling a little bit here because I've never used dried shrimp or tamarind, but it turned out pretty tasty. From Cooks Illustrated:You need:2 tbl tamarind paste: This was gross looking stuff. I got mine at an Asian Grocery store. It looks like tar. Anyway, you have to pour about 3/4 cup boiling water over it and soak it until it is soft, then push it through a strainer (there are lots of seeds and pulp and stuff). I soaked mine for ten minutes. Then you mix this with:3 TBL fish sauce1 TBL rice vinegar3 TBL sugar3/4 ts cayenne2 TBL oilThis is the sauce.Put 8 oz rice noodles in hot water and let soak about 20 minutes, then drain and set asideYou need protein - I used shrimp, though tofu and chicken are also popular. I also used:1 can bean sprouts2 TBL dried shrimp, chopped (these were kind of weird, I got them at a mexican grocery store. I took off the shells and heads though I'm not certain that is necessary)2 eggsGreen onionsCilantro6 TBL peanuts (chopped)LimeOver medium heat, using a bit of peanut oil, cook shallot and garlic for a minute or two then add eggs and cook while stirring for about 20 seconds. Then add noodles, and dried shrimp, then add sauce and turn up heat to high and cook while stirring. Add protein, a handful of green onions, most of the peanuts, and sprouts, and cook until the liquid is gone and everything is covered in sauce, then put in serving dish and finish with cilantro and rest of peanuts and green onions. Serve w lime wedges.

Chicken Francais4 boneless/skinless chicken breasts (1.5 to 2 pounds or so)floursalt and freshly ground black pepper4 TBL cup extra-virgin olive oil3 eggs1/2 lemon, juiced1/4 lemon, sliced thin with seeds removed1/3 cup dry white wine1 cup chicken broth2 TBL butter2 TBL Italian parsleyPound the chicken breasts to about 1/4 inch thickness. Combine flour, salt and pepper to make a dredge. Dredge the chicken. Heat the oil in a non-stick pan over medium/high heat. Beat the eggs (add a little milk if too thick) and dip the chicken into the eggs. Shake off the excess and put the chicken into the oil for about 2 minutes per side, until golden brown. Remove the chicken to a platter and keep warm.Add the lemon slices to the pan and lightly brown on both sides. Remove and set aside. Add the lemon juice, wine and broth and reduce by about half. Slowly add the butter and about 1 tsp of the flour and swirl around the pan with a whisk until melted and the flour is cooked through. The sauce should thicken.Reduce the heat to low and add the chicken back to the pan to warm through and then serve. Garnish with the reserved browned lemon slices and the parsley.This is great with a side of pasta (I prefer orzo here) or mashed potatoes. Some roasted asparagus completes the dish nicely.Note that this recipe can also be used with veal cutlets, which I absolutely love.

I just made a filling for an apple pie. Yes, I'm baking.Now to the crust.The filling has apples (duh), jalepeno peppers, tangerine wedges and rind, shallots and brown sugar. I also used some apple juice and thickened it with a roux.I will report back.

hope you have some vanilla ice cream to top that with when it comes out of the oven!

847badgerfan wrote: Chicken Francais4 boneless/skinless chicken breasts (1.5 to 2 pounds or so)floursalt and freshly ground black pepper4 TBL cup extra-virgin olive oil3 eggs1/2 lemon, juiced1/4 lemon, sliced thin with seeds removed1/3 cup dry white wine1 cup chicken broth2 TBL butter2 TBL Italian parsleyPound the chicken breasts to about 1/4 inch thickness. Combine flour, salt and pepper to make a dredge. Dredge the chicken. Heat the oil in a non-stick pan over medium/high heat. Beat the eggs (add a little milk if too thick) and dip the chicken into the eggs. Shake off the excess and put the chicken into the oil for about 2 minutes per side, until golden brown. Remove the chicken to a platter and keep warm.Add the lemon slices to the pan and lightly brown on both sides. Remove and set aside. Add the lemon juice, wine and broth and reduce by about half. Slowly add the butter and about 1 tsp of the flour and swirl around the pan with a whisk until melted and the flour is cooked through. The sauce should thicken.Reduce the heat to low and add the chicken back to the pan to warm through and then serve. Garnish with the reserved browned lemon slices and the parsley.This is great with a side of pasta (I prefer orzo here) or mashed potatoes. Some roasted asparagus completes the dish nicely.Note that this recipe can also be used with veal cutlets, which I absolutely love.Just saw this, sounds great, pretty much like a chicken piccata no? No capers, but the lemon and pan fried chicken breast are the basis.One question, did you really need to do all 3 eggs? Usually when I do 4 breasts pounded flat, 1 or a max of 2 eggs would do the trick?

BuckeyeCMO wrote:One thing I do love and am familiar with are pierogies(sp) and cabbage and noodles. My wife is Polish, so I have been able to earn/inherit a lot of those recipes. Noodles and cabbage is one of my favorites though.Just saw this CMO,I have Bohemian/Bavarian ancestry cabbage and noodles have always been a staple(although I rarely do the cooking).One thing you might try is grilling different types of ethnic sausage slicing it up when done then add to the cabbage/noodles.The crunch & smoke add to the dish

utee94 wrote: 847badgerfan wrote: Chicken Francais4 boneless/skinless chicken breasts (1.5 to 2 pounds or so)floursalt and freshly ground black pepper4 TBL cup extra-virgin olive oil3 eggs1/2 lemon, juiced1/4 lemon, sliced thin with seeds removed1/3 cup dry white wine1 cup chicken broth2 TBL butter2 TBL Italian parsleyPound the chicken breasts to about 1/4 inch thickness. Combine flour, salt and pepper to make a dredge. Dredge the chicken. Heat the oil in a non-stick pan over medium/high heat. Beat the eggs (add a little milk if too thick) and dip the chicken into the eggs. Shake off the excess and put the chicken into the oil for about 2 minutes per side, until golden brown. Remove the chicken to a platter and keep warm.Add the lemon slices to the pan and lightly brown on both sides. Remove and set aside. Add the lemon juice, wine and broth and reduce by about half. Slowly add the butter and about 1 tsp of the flour and swirl around the pan with a whisk until melted and the flour is cooked through. The sauce should thicken.Reduce the heat to low and add the chicken back to the pan to warm through and then serve. Garnish with the reserved browned lemon slices and the parsley.This is great with a side of pasta (I prefer orzo here) or mashed potatoes. Some roasted asparagus completes the dish nicely.Note that this recipe can also be used with veal cutlets, which I absolutely love.Just saw this, sounds great, pretty much like a chicken piccata no? No capers, but the lemon and pan fried chicken breast are the basis.One question, did you really need to do all 3 eggs? Usually when I do 4 breasts pounded flat, 1 or a max of 2 eggs would do the trick?Much different than piccata. No eggs used in that dish. I like to use alot of egg - they actually form the crust on the chicken and give the overall dish a richness you don't get with piccata.Sorry for the late reply pal.

In honor of Cinco de Mayo...Shredded Pork BurritosStart with roughly a 3-4 lb pork roast.Wisk together...4 tbs chili powder1 tbs brown sugar1 tbs salt2 tsp cumin2 cloves garlic (minced)1 tsp cayenne pepper1 tsp garlic powder1 tsp onion powder1 tsp oregeno1/4 tsp cinnamon4 tbsp oilPut the roast in a crock pot, and cover in the mixture. Cook for 9-10 hours on low.Remove the roast and pull apart. Return to the crock pot to cook in the juices for 45-60 minutes.1 cup salsa3 oz. refried beans1 tsp fajita seasoning.Stir together in a bowl, and add the pork. This is for roughly 1.5-2 cups of the pulled pork, so adjust based on how much you made.Warm tortilla shells in the oven.Place roughly 1/3 cup of the mixture onto the shell, and top with 1-2 oz (depending on taste) of the shredded cheese of your choice.Place in a baking pan and bake at 350 until heated through to desire. 20-30 minutes.Serve with shredded lettuce, sour cream, salsa and a shot of Cuervo, washed down with a light Carta Blanca.

Time to start making this one active again fellers.I've got a few good ones to share so I will get them written and posted here in the coming days.

About damn time. Can't believe we went all summer without a new one added.

I know. I feel bad about that too.I'll get a recipe up this afternoon - marinara sauce.

SHARKWATER2 parts Tito's or otherwise "good" vodka1 part blue maui1 part red maui1/2 part triple secsplash of Rose's lime juicemeant to be tossed back in small cups over and over and over and over again

One Hour Marinara SauceExtra Virgin Olive Oil2 Vidalia Onions, finely diced1 Tsp red chili flakesSalt and freshly ground black pepper6 cloves of garlic, minced1/2 cup Italian flat leaf parsley leaves, chopped1/2 cup basil leaves, chopped1/4 cup fresh oregano leaves, chopped1 106 oz can of San Marzano tomatoes1 TBL Sugar1 Tsp Baking SodaPlace a large stock pot on medium heat and coat the bottom with a thin layer of the olive oil. Add the onions and chili flakes and sautee until the onions are translucent, maybe 8 minutes. Do not brown the onions. Add salt and pepper, the garlic and all the herbs and cook until fragrant. Add the tomatoes and cook on medium/low heat for about 45 minutes, stirring every ten minutes or so. Keep an eye on the heat so that nothing burns.Using and immersion blender, blend the sauce until completely smooth. If you don't have an immersion blender, use a regular blender and work in batches. (Be careful by placing a towel over the blender lid as the sauce is hot and could escape the lid.)After the sauce is fully pureed, continue cooking for 5 minutes on low heat.Add the sugar and baking soda and stir to incorporate fully. Continue cooking for 5 minutes on low heat.

Best treatment of an onion for purposes of eating an onion. I had this last week while fishing in Canada, all during shore lunch. Peel a large onion (yellow/vidalia/sweet)lather with butter (1-2 tbl I'm guessing)1/2 a slice of bacon, or just a slice I guess.wrap it up in aluminum foil like a...onion with a gentle twist at the top (the way a whole garlic clove appears).Park it on a hot grill for about an hour. indirect is fine. once ready, don't you dare remove the onion from the foil, the jus alone is incredible. cut off a slice or two for anything, or just eat the onion on its own. The jus on the fish (grilled lake trout one day) is delightful.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:17:14 PM

Here is an easy and delicious way to grill pork, works on all chops. Equal parts:1 part Creole seasoning (I use Tony Chachere's)1 part cumin1 part garlic powder1 part olive oilMix those spices together first, then blend in olive oil and stir until you have a nice rub. You can add more olive oil if you think you need to. Rub it on your pork chops and grill, simple as that. It goes good with some thick slices of yellow squash or zucchini, which you can rub with olive oil and sprinkle with the dry spice mix and grill as well.

So, not that I necessarily have much to offer this thread, since my wife is the cook of the house, but I just [finally] got around to setting up my grill to be a smoker. I did the ghetto method -- put a metal partition between one grate and the other two, set two of the commercial cast iron wood chip boxes on the "hot" side to generate smoke and had no direct heat on the bird on the other side. The internal temp of the grill (according to the grill thermometer) held ~240-250 degrees easily. Yesterday I gave it my first run-through, with a *very* basic chicken. Rubbed with olive oil and a pre-bought BBQ mix, smoked with hickory. Regularly basted with a mix of my Imperial Milk Stout and a Santa Maria style BBQ seasoning mix, and a little bit of rub with a half-stick of butter at one point and slathered with olive oil later to help it crisp up.Overall, it was a success for the first time out. It was a flavorful bird from both the smoke and the seasoning, and my wife [the critic] really liked it. A few things I need to change, though. First, I need to drill some holes in the metal partition at the top to help the smoke pass. My big concern coming into this is that the grill would get too hot, but it looks like that's not an issue, so additional permeability for the smoke should help. Second, I need better thermometers. I'm sure the thermometer on the lid of the grill is not very accurate, and I only had a simple poultry thermometer for the bird itself. Neither is up to the level of precision I'd like for moving to more serious meats.But I'm glad to have gotten this out of the way -- I've been thinking of building a smoker for years and never gotten around to it, so now that I have this in place, I think I'm going to jump in headfirst and start going nuts. It's football season, so it's a perfect time to take up a lot of Saturdays smoking meat while watching the games :-)

There's a lengthy thread on the B12 forum about smoking meats, you should check it out if you're interested in such things.

utee94 wrote: There's a lengthy thread on the B12 forum about smoking meats, you should check it out if you're interested in such things.Thanks, I just headed over... And updated my wares on the B12 beer thread too

You can get grilling thermometers almost anywhere on line, but check the Sur Le Tab or Food Network web sites.

847badgerfan wrote: You can get grilling thermometers almost anywhere on line, but check the Sur Le Tab or Food Network web sites.I already have a thermoworks instant-read thermometer (not the Thermapen, but a lower-cost model), but of course I'd forgotten that I owned it when I was cooking on Monday.However, UPS is already on their way with this:http://www.amazon.com/gp/product/B007UFOUB8/I think that'll get the job done :-)

That should work. I was thinking more along the lines of an internal magnetic one. It would just need to be cleaned often.

utee94 wrote: LetsGoPeay wrote: One of my favorite football foods and it's very simple.Armadillo EggsGet about a pound of medium size fresh jalapenos - Halve them lengthwise and deseed. If you want to take a bit of the bite out of them it's best to do this a couple days before you plan to eat them (Gameday!) and then let them soak in water. But who really wants to take the bite out of them?Fill the jalapeno halves with cream cheese and then roll slices of bacon around them. Secure the bacon with a toothpick. You should then freeze the whole assembly. This keeps the cream cheese from oozing out when you bake them. To finish it off, bake for a half hour and eat up the awesomeness.I've been toying with an idea to bread and deep fry the assembled "eggs" but haven't been brave enough to try it yet.Breading and frying them is the most common way they're eaten down here in Texico. Don't have to be deep-fried though, you can pan fry them if you like.Oh, and typically down here they're not halved, just opened up enough to put the filler inside.Do either of you have a tailgate version of this? I can't bake or deep-fry things at my tailgate. I have a two-burner camp stove and a grill.

UTerin03 wrote: Medina/Badgerfan... thanks SO MUCH for the index on the first post of this thread. I came back in here to look for a specific recipe not knowing when the heck it was originally posted, and the index pointed me to the right place in seconds. That was brilliant and I appreciate the efforts to keep this organized.I think I need to update it again.

That 2-burner Coleman stove will heat up a cast iron skillet and the oil hot enough to deep fry. I've done it.

My stove probably would do it, but I already have the two burners spoken for (rice and veggies). I should have clarified because I said I had a stove and you gave me a way to do it on a stove, but what I really need is a way to do it on the grill.

How about doing the veggies on the grill, or doing the rice ahead and simply warming it on the grill in foil pans?

I do have a grill basket I could do the veggies in. I'll have to see if it fits in the tailgate grill. Good thought, ty badge.

I have made this a couple times and it was a big hit. I am making this for my tailgate for the tOSU/SDSU game tomorrow:Columbia Gold Barbecue Sauce RecipeYield. About 4 1/2 cups. Click here to calculate how much you need and for tips on saucing strategies.Preparation time. 30 minutes.Ingredients2 cups prepared yellow mustard2/3 cup cider vinegar3 tablespoons tomato paste1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce3/4 cup sugar2 teaspoons chicken bouillon granules or 1 cube2 teaspoons dried rosemary leaves1 teaspoon celery seed3 teaspoons mustard powder2 teaspoons onion powder2 teaspoons garlic powder1 teaspoon table salt1 teaspoon freshly ground black pepperAbout the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.About the tomato paste. You can substitute ketchup if you wish.Method1) Mix the wet ingredients together in a bowl.2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.

Ribs (for a tailgate):I really can't compete with what you can do at home (with a smoker and whatnot) and what people like UTEE can do at their tailgate with RV's and rolling industrial kitchens. I live two hours from the stadium and do not own an RV. This recipe is something that you can transport to a game in the trunk of a car and cook on a portable tailgate type grill. What I do:I precut the ribs into individual bones. This is blasphemous to some people, but at a tailgate where you have limited utensils I find it a lot easier to be able to let people grab one rib. I cut so as to remove every other bone leaving the remaining bones with lots of meat on either side. I use a good travelling crock-pot (latched lid helps avoid spillage in transit). Line the bottom of said crock-pot with about half and half apple and onion wedges. Dip each rib in cooking bourbon then add rub. I use a mix of about half and half applewood and pork rub. Place the ribs in the crock-pot. Once you get a layer of ribs, stop and add a thin layer of apple slices (cored apples sliced into 1/4" or 1/8" slices), cut up onion, and cut up pepper. Then add another layer of ribs. Repeat until crock-pot is full. Cook on low overnight (about 6 hours). If possible you want to time this such that the six hours ends right when it is time to leave. Leave the ribs in the crock-pot and head for the stadium. At the stadium I use a small portable propane camp grill. I realize that propane is blasphemous, but I just can't fit a smoker or even a decent sized grill in the trunk so this is all I can do. I do add multiple smoker-boxes full of applewood chips to add something of a smoky flavor. Pull the ribs out of the crock-pot, slather them with sauce (the mustard BBQ sauce I listed above is great and if you have never tried a mustard-based BBQ sauce you really should at least try it). Put the ribs on the grill, flip, and enjoy.

Tomorrow's menu at the 'Shoe:Armadilo Eggs -Jalapeno Poppers- (thank you LetsGoPeay, utee94, and badge; see above)Ribs (see above) with mustard-based BBQ sauce (see further above). Chicken (simple lemon-pepper marinade for my non-bbq lovers). Sweet Potato Planks (thank you badge, see page 18)Rice (boil in a bag because I can do that on location without too much stuff)veggies (maybe in the grill basket, have to check tonight if it fits in the tailgate grill)Crescent rolls (made up in advance)Garlic Bread (thank you badge, see page 1)Grilled baked apples for dessert (thank you BurntEyes, see page 18)

medinabuckeye1 wrote: I do have a grill basket I could do the veggies in. I'll have to see if it fits in the tailgate grill. Good thought, ty badge.You could do the breading and frying ahead of time, but I'd worry that the crust would get soggy during reheating.

medinabuckeye1 wrote: Tomorrow's menu at the 'Shoe:Armadilo Eggs -Jalapeno Poppers- (thank you LetsGoPeay, utee94, and badge; see above)Ribs (see above) with mustard-based BBQ sauce (see further above). Chicken (simple lemon-pepper marinade for my non-bbq lovers). Sweet Potato Planks (thank you badge, see page 18)Rice (boil in a bag because I can do that on location without too much stuff)veggies (maybe in the grill basket, have to check tonight if it fits in the tailgate grill)Crescent rolls (made up in advance)Garlic Bread (thank you badge, see page 1)Grilled baked apples for dessert (thank you BurntEyes, see page 18)Sounds awesome man, have fun! I sure wish we had a home game tomorrow, alas our team will be out in Provo this weekend. Utah, not Spain.

medinabuckeye1 wrote: I have made this a couple times and it was a big hit. I am making this for my tailgate for the tOSU/SDSU game tomorrow:Columbia Gold Barbecue Sauce RecipeYield. About 4 1/2 cups. Click here to calculate how much you need and for tips on saucing strategies.Preparation time. 30 minutes.Ingredients2 cups prepared yellow mustard2/3 cup cider vinegar3 tablespoons tomato paste1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce3/4 cup sugar2 teaspoons chicken bouillon granules or 1 cube2 teaspoons dried rosemary leaves1 teaspoon celery seed3 teaspoons mustard powder2 teaspoons onion powder2 teaspoons garlic powder1 teaspoon table salt1 teaspoon freshly ground black pepperAbout the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.About the tomato paste. You can substitute ketchup if you wish.Method1) Mix the wet ingredients together in a bowl.2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.LOL... Most of what I've learned about BBQ in my short research period has come from reading that site, and I'm making this same sauce for my pulled pork tomorrow...Also using his Memphis Dust for the rub, but I'm going to add a tbsp of cayenne in with the rub...

utee94 wrote: medinabuckeye1 wrote: I do have a grill basket I could do the veggies in. I'll have to see if it fits in the tailgate grill. Good thought, ty badge.You could do the breading and frying ahead of time, but I'd worry that the crust would get soggy during reheating.It would, unless you had one of these to reheat them in, like I do:

847badgerfan wrote: utee94 wrote: medinabuckeye1 wrote: I do have a grill basket I could do the veggies in. I'll have to see if it fits in the tailgate grill. Good thought, ty badge.You could do the breading and frying ahead of time, but I'd worry that the crust would get soggy during reheating.It would, unless you had one of these to reheat them in, like I do:That would be great except that I drive one of these:So I have no idea where I would put it. However, it is in my longterm plan to build myself one of these:to tow behind the car and if I ever get around to building this, it will have a stove built in.

You need to get one of these:

You don't like the teardrop? Seriously, ignoring the tOSU stuff (I know you don't like that) but those things have galley-kitchens built into the back. I think they would be awesome for tailgating and the plans looked like something I could do. I think it would be great!

And better for your overall gas spending too.

bwarbiany wrote: LOL... Most of what I've learned about BBQ in my short research period has come from reading that site, and I'm making this same sauce for my pulled pork tomorrow...Also using his Memphis Dust for the rub, but I'm going to add a tbsp of cayenne in with the rub...LoL. Good luck with it. It is really easy to make, but make it up tonight because you need to let it sit in the refrigerator at least overnight for the flavors to blend properly. The first time I made it I had decided to try making my own BBQ sauces for the first time. I made this and two SUBSTANTIALLY more difficult tomato-based sauces. Everyone preferred this one.

Here is a better view of the back of one. This one has a cooler built in (at right) but I have also seem them with propane RV ranges built in. Also note that it is being towed by a very small car. Here is an OLD ad for one, note that the weight was a mere 665 lbs.

medinabuckeye1 wrote: bwarbiany wrote: LOL... Most of what I've learned about BBQ in my short research period has come from reading that site, and I'm making this same sauce for my pulled pork tomorrow...Also using his Memphis Dust for the rub, but I'm going to add a tbsp of cayenne in with the rub...LoL. Good luck with it. It is really easy to make, but make it up tonight because you need to let it sit in the refrigerator at least overnight for the flavors to blend properly. The first time I made it I had decided to try making my own BBQ sauces for the first time. I made this and two SUBSTANTIALLY more difficult tomato-based sauces. Everyone preferred this one.Yeah, this just looked like it would taste great with pulled pork. And I'll be making it tonight before trimming the shoulder and making/applying the rub, which I'm going to let sit a few hours in the fridge before waking up early tomorrow and firing it up.

utee94 wrote: Sounds awesome man, have fun! I sure wish we had a home game tomorrow, alas our team will be out in Provo this weekend. Utah, not Spain.Thank you. This one is extra special for me because it is a family thing. Yesterday was my dad's 73rd birthday so this is his birthday celebration. He and my mom and my brother and I along with brother's wife and my g/f are going. Fearless met my dad and brother. You guys know that Dad, brother, and I visited all of the B1G stadiums together so we are pretty close. Should be a fun day!

Enjoy!

medinabuckeye1 wrote: utee94 wrote: Sounds awesome man, have fun! I sure wish we had a home game tomorrow, alas our team will be out in Provo this weekend. Utah, not Spain.Thank you. This one is extra special for me because it is a family thing. Yesterday was my dad's 73rd birthday so this is his birthday celebration. He and my mom and my brother and I along with brother's wife and my g/f are going. Fearless met my dad and brother. You guys know that Dad, brother, and I visited all of the B1G stadiums together so we are pretty close. Should be a fun day!Very cool. And I love the teardrop, you should definitely do it. I helped a friend build one a couple of years ago. You might or might not know, I'm in the midst of restoring a vintage Airstream, so I've done a lot of trailer building/rebuilding/fabricating. It's a lot of fun.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:18:06 PM

medinabuckeye1 wrote: utee94 wrote: LetsGoPeay wrote: One of my favorite football foods and it's very simple.Armadillo EggsGet about a pound of medium size fresh jalapenos - Halve them lengthwise and deseed. If you want to take a bit of the bite out of them it's best to do this a couple days before you plan to eat them (Gameday!) and then let them soak in water. But who really wants to take the bite out of them?Fill the jalapeno halves with cream cheese and then roll slices of bacon around them. Secure the bacon with a toothpick. You should then freeze the whole assembly. This keeps the cream cheese from oozing out when you bake them. To finish it off, bake for a half hour and eat up the awesomeness.I've been toying with an idea to bread and deep fry the assembled "eggs" but haven't been brave enough to try it yet.Breading and frying them is the most common way they're eaten down here in Texico. Don't have to be deep-fried though, you can pan fry them if you like.Oh, and typically down here they're not halved, just opened up enough to put the filler inside.Do either of you have a tailgate version of this? I can't bake or deep-fry things at my tailgate. I have a two-burner camp stove and a grill.Reporting back:I prepared these last night and made them today. I could neither bake nor fry them so I did them up on the grill and they were great that way. Freezing definitely helps!

utee94 wrote: Very cool. And I love the teardrop, you should definitely do it. I helped a friend build one a couple of years ago. You might or might not know, I'm in the midst of restoring a vintage Airstream, so I've done a lot of trailer building/rebuilding/fabricating. It's a lot of fun.I have seen you mention the Airstream before. Sounds great! Do you do historic roadtrips? You might have seen here that I finished Route 66 last weekend. I really enjoyed that. I came across the teardrop idea while driving Route 66. There was a Popular Mechanics (IIRC) publication in the early/mid 50's that gave directions for a homemade teardrop. I'd love to have one because it is small enough that I could tow it easily behind my convertible and I think it would be awesome for Route 66, camping, and tailgating. We were talking about it today and trying to figure out how to create interchangeable decorations for the side so that it could be a "Route 66" teardrop in the summer and a "tOSU" teardrop in the fall.

A simple way might be to clad the sides in metal, and use magnets for decoration.

That would work, but I was planning on doing it in fiberglass. I figured I could build it out of very thin wood and cover that with glass which would be light and strong. Not sure yet.

Chilli Beer Glazed Steaks1/2-3/4 cups chilli sauce (I used Heinz)2/3 cup Heinz 57 or A-1 Bold and Spicy steak sauce1/2 cup shallots1/2 beer (I used Sam Adams Oktoberfest...poured the rest in my glass as I was cooking)4 Top Loin or NY Stripsalt and pepperMix all the in a sauce pan and bring a boil, then turn heat down and simmer for about 12 -15 minutes. Salt and pepper the steaks to your liking and throw on the grill. Bast the meat during cooking often and as wet as your desire yields. I saved a little of the glaze for a dipping sauce, but did not really need it because I basted the steaks pretty good on the grill. Smelled great and tasted wonderful. Paired it with pineapple/green & red pepper shrimp skews, potato salad and grilled sweet corn.

Thanks!Now we need the shrimp recipe, and all the rest.

For the shrimp, I used the pre-cooked large or Jumbo's they had at the seafood counter, not bad but not near as good as the coastal folks get, I basted them with a light coat of butter and skewed length wise, placing a shrimp at the bottom then a pineapple chunk, a red pepper, a shrimp a pineapple chunk, a green pepper chunk and topped it with a pineapple chunk. The corn was soaked in the husk, all day, then husked and de-silked, grilled directly on the grate while basting with butter served up.

BTW right now I'm rendering beef fat. Meijers sells beef suet for about a buck a pound. Chop it up and throw it in a pot on low heat and let it sit for a few hours and you will render a good amount of beef fat. Beef fat is very nice for sautéing and frying - it has a high smoke point and doesn't degrade or burn easily.

I've never used beef fat. What would you cook in it, and what would you not cook in it?

roaddawg2 wrote: Chilli Beer Glazed Steaks1/2-3/4 cups chilli sauce (I used Heinz)2/3 cup Heinz 57 or A-1 Bold and Spicy steak sauce1/2 cup shallots1/2 beer (I used Sam Adams Oktoberfest...poured the rest in my glass as I was cooking)4 Top Loin or NY Stripsalt and pepperMix all the in a sauce pan and bring a boil, then turn heat down and simmer for about 12 -15 minutes. Salt and pepper the steaks to your liking and throw on the grill. Bast the meat during cooking often and as wet as your desire yields. I saved a little of the glaze for a dipping sauce, but did not really need it because I basted the steaks pretty good on the grill. Smelled great and tasted wonderful. Paired it with pineapple/green & red pepper shrimp skews, potato salad and grilled sweet corn.drooling......

847badgerfan wrote: I've never used beef fat. What would you cook in it, and what would you not cook in it?It has a very high smoke point and is very stable, which means you can use and reuse it without it going rancid, and has a meaty flavor that lends well to frying things like French fries and other things. I like cooking chicken in it too. Also for the Super Bowl we fry beef hot dogs in beef fat. It's a heart healthy tradition.

Anyone ever do roasted acorn squash? My mom used to make it when I was a little, but I'd completely forgotten about it until my i s c & a aggie wife came home with an acorn squash a few days ago, that she purchased because "it looked Thanksgivingy."Anyway...Cut an acorn squash in half, scoop out all of the seeds and stringy bits (you can toast the seeds just like a pumpkin if you want), then set them in a casserole dish or roasting pan open-side up. Put a tablespoon of butter and a tablespoon of brown sugar in each open half, a sprinkle of sea salt, and drizzle a little maple syrup over the top. Bake in the oven at 400 for an hour or a little more, until the flesh is soft and the top is browned. Pull it out when done, and spoon the buttery syrupy goodness all over the tops and sides, then serve, either in their skins, or scooped out onto plates or bowls.You can also put apple slices or chunks into the cavity and bake them together, and you can sprinkle the whole mess with cinnamon or nutmeg if you like the flavors.1/2 squash will serve a couple of people if you have other courses/sides, so one whole squash is enough for 3-5 people, especially if you're roasting some apples in there with it.

I've done butternut squash alot, as a savory dish served as a soup or a puree under short ribs and the like. It's a very similar cooking method, with the cavity and all, which I like to fill with garlic, shallots, olive oil and aged balsamic.

Yup, I've made a  lot of butternut squash soups. Very hearty.

I have a couple acorn squash on my counter - from my buddy's garden

847badgerfan wrote: Caesar Salad DressingTHE DRESSING1- 3 oz jar of anchovies3 garlic cloves, peeled, and more if you like up to 5 total1/2 cup of nice extra virgin olive oil1 tsp Grey Poupon (or other fine mustard)1 dash of red wine vinagarfresh cracked pepper1 TB worchershire sauce1 raw eggAdd the anchovies and garlic to a food processor and pulse to a paste. Add the remaining ingredients to combine and buzz until liquid.That's IT! And it will keep for about a week in the fridge too. Good eats.Ok Badge, mine is similar and I can put my down on here, but basically I use anchovie paste, I do use 3 cloves, and I use more red wine vinegar, less EVOO, and a little more dijon than that. Plus I use white worcestershire, and often skip the raw egg. I do use a stick electric mixer, and it does last a week. I'm fairly liberal with the cracked black pepper.The key to an elite caesar salad, besides the dressing, is great croutons (easy to make your own) and most importantly, a cold plate and a cold fork. 9/10 people don't want the anchovies, including me, the paste gives the essence.

Back on page 2 of this long and distinguished thread, badgerfan posted a recipe for some pretty darn authentic-looking Texas chili. I haven't posted my recipe before now, because honestly I don't have one, I change it up almost every time. But there are some basic elements that are always present, and this past weekend I made a very nice batch, and actually bothered to record what I did. So here it is, this time in fewer than 7 years...Note, for this recipe I actually used some dried chili peppers and reconstituted them. You can use ALL chili powder if you want, but if you do I'd suggest using a couple tbsp. of several different kinds, rather than 3-4-5 tbsp. all of the same kind. There are many blends on the market, but if you're in a chili-poor area, then just look for two basic kinds-- regular chili powder, and dark chili poweder, and use some combination of the two. It makes the chili more complex if you use a blend of actual dried chiles and/or chili powders. Anyway, here goes:1 lb chorizo2-3 lbs cubed beef (1" cubes -- lots of cuts you can use here. FF suggests tri-tip, I like using beef shortrib, or beef shoulder chuck. Some people just use the "stew meat" that the butcher pre-cuts for you, that works too)SaltPepperFlour3 dried New Mexican red chiles3 dried chile cascabel2-3 dried chile de arbol2-3 tbsp. chile powder1 tbsp. cumin1 tbsp. paprika1 tsp Mexican oregano1/2 tsp cayenne1 packet Goya sazonSalt to taste (usually 1-3 tsp)2 jalapenos, diced2 serranos, halved1 small onion diced (save some raw to go on top of chili)2-3 cloves garlic, minced2 tbsp. cooking oil (if necessary)6 12-oz dark beers (only one is for cooking, the rest go in your belly)2 cups beef stockFresh cilantro for garnishQueso fresco or grated cheddar for garnish1) Toast the dried chiles on a cookie sheet in the oven at 225 for a few minutes, until they become fragrant. Don't burn them, if you do, start over. Burned chile in chili tastes nasty.2) Remove the chiles from the oven and remove the stem and seeds. They'll be dry and crackly, you can do this with your hands. If your skin is sensitive then wear some nitrile or rubber disposable gloves, and do not wipe our eyes.3) Heat a pot of water to boiling, turn off, and steep the chiles in the water for 10-15 minutes, until they're tender. Remove the chiles from the pot (reserve the chile-water), and put them in a blender, with enough of the chile water to blend until smooth. Set aside this chile puree.4) Heat a tiny bit of oil in a large, heavy pot. I have 7-quart cast iron enameled dutch oven that I use for this, a "Le Creuset" knockoff I've had for ages. It's awesome for chili, beef bourguignon, and any other stews that require long periods of simmering. I highly recommend such a pot.5) Place the chorizo in the pot, and brown until a lot of the fat is rendered out. It'll be bright red. Don't be alarmed. Remove the chorizo and reserve on a plate.6) In the meantime, cube your beef if not already cubed. I do ~1" cubes, because I let it simmer for a long time. If you want to cook faster, then you can do 1/2" cubes. Sprinkle beef on all sides with a little bit of salt, pepper, and flour.7) Work in batches to brown the cubed beef on all sides, and reserve off to the side. 8) Remove the last batch of meat, add a little cooking oil if necessary, and then sautee the onions until almost tender. Then put in the garlic and jalapenos and sautee them for a few minutes, until the onions are translucent.9) Pour your 12-oz beer into the pot to de-glaze, be sure to scrape the browned bits off the bottom with a wooden spoon or silicone spatula. Allow around 1/2 to evaporate. Then put all of the meat back in, and pour in the beef stock, to cover the meat. Bring to a boil, then reduce to the lowest simmer you can.10) Pour the chile puree into the pot. Add the powdered chile powder, comino, paprika,cayenne, Goya sazon, salt, and Mexican oregano (I usually pour a tsp into the palm of my hand, crush until really fine, and sprinkle over the top. Otherwise you might end up with too-large oregano chunks).11) Float the serrano halves on top and remove at the end, or you can dice them really finely and leave them in. Sometimes they dissolve anyway and disappear, even if you float them, so don't sweat this step.12) Simmer the chili on the lowest setting you have until the meat is tender and falls apart on its own, or is easily shredded by fork. I typically simmer for 6-8 hours, just check it every so often after the first 4 hours or so. If the liquid gets too low, you can add some of the reserved chile-water. Or plain water. Or stock. But be careful not to over-beef-stock it, you want the falvor of the chiles to shine through.13) When it's done, serve in bowls with some fresh cilantro on top, and either some shredded queso fresco, or grated cheddar works too.  Also, some raw diced onion on top if you like that sort of thing.There you have it, authentic Texas Red. Down here in Texico, this will often be served with cornbread on the side, as well as beans. ON THE SIDE, of course.And the second meal you make out of it can be Frito pie, with grated cheddar and onions on top of course.Happy Thanksgiving!

Oh, and in the above, you can definitely make it hotter by adding more than 1/2 tsp cayenne (up to 2-3 tsp would be fine) and using more jalapenos/serranos or adding in some habanero.I made this batch for my whole family including the toddler kids, so I kept the heat down.

I like that recipe. That would yield very deep, bold flavors.I like to use 1" diced short rib as well, and also 1/2" diced skirt steak for contrast. I've been putting a lb of ground sirloin in to thicken the sauce.

Skirt steak would be good, the long simmer should break down all of that connective tissue and help thicken the sauce. Some folks use cubed or coarse-ground brisket to get a similar effect.

Badge, I made your chili recipe a few days ago, I used top sirloin, bottom round, ground sirloin and chourico. Damn good!I washed it down with some Glenlivet 15 year. I'm saving the 18 year for the holidays. I want to make Utee's recipe as well, but noticed I will need to hunt down a few of those ingredients.

Eggsellent!Go online to the Spice House, or go to Evanston/Milwaukee/Geneva and get them from their store. They should have all of them. You're near Chicago, right? It's worth the trip if you are.

I'm In Daytona Beach, FL. I like the weather better. I was born at Christ Hospital in Oak Lawn on the southwest side of Chicago and lived in that area until we moved to Pittsburgh, where I grew up. I haven't been back to Chicago in a while, though the wife and I have been trying to plan a trip there.

OK, so here's my take on shrimp cocktail (4 servings +/-):1 pound, 15 count shrimp, peeled and deveined, tail-onCanola OilFresh ground salt and pepper1/2 cup ketchup (Heintz is best)4 tablespoons of good horseradish (or fresh ground if you choose)1 teaspoon of cayenne pepper sauce (I use Frank's)1 tablespoon of lemon juice1 tablespoon of Worchestershire saucePreheat the oven to 450 degrees.Rinse and then pat the srimp dry with paper towel. Lightly coat in the canola oil, and season both side with salt and pepper. Arrange on a baking sheet, and allow to come to room temperature.Combine the remaining ingredients and stir to combine, allowing the mixture to come to room temperature.Place the shrimp in the preheated oven and bake for 8 minute until just done. Remove from the oven and allow to return to handling temperature.Serve with the sauce, for dipping.

Just made some Ahi tuna with a nice fresh topping. Here it is (2 servings):2 - 6 ounce Ahi tuna steaksFresh ground salt and pepper1 cup red seedless grapes, quartered1/4 cup extra virgin olive oil1 shallot, finely minced2 cloves of garlic, finely minced or crushed (preferred)1 tablespoon of capers, drained and finely minced1 tablespoon Italian flat leaf parsley, finely mincedFresh squeezed lemon juiceRinse the tuna steaks and pat dry. Season with salt and pepper and allow to come to room temperature.At least 2 hours ahead, make the topping. Combine all ingredients after the tuna steaks and through the parsley, and season with fresh cracked pepper and a little salt. (You don't need much salt because of the capers)Preheat a sautee pan on very high heat, with a tablespoon of canola oil, until just smoking. Squeeze the lemon juice on the tuna steaks just before adding them to the pan. Cook one minute on each side and remove from the heat. Slice thinly and place on serving plates, over a bed of microgreens (if desired). Top with the grape mixture and serve immediately.NOTE:This topping can also be used on grilled pork tenderloin or chicken, a well as any firm white fish.

Was doing the mess around in the kitchen before getting serious when parents arrive.Turkey Sloppy Joesa little Olive Oil (2 tbl) in a large skillet or sauté pan.1lb ground turkey (some fat 7-10%), more if you're feeding more of course1 diced green pepper2-3 garlic cloves minced (i never use a press btw, hone your knife skills I say)cook through (whatever heat you need, med, med high)A palmful of chili powder (2-3 TBL I'm guessing), work it in for a minute1 beer, ale, lager or pilsner, I used Founder's session ale tonight, all I had.1/2 a bottle of chill sauce (Heinz is fine).a can (4 oz?) diced green chilisShake or two or three of worcestershiresimmer for a good 15 minutes, stir occasionally while tending to your buns until it thickens, then addthinly chopped green onion at the buzzer and stir.salt and pepper to taste if you'd like.I shouldn't have to say it, but please toast your buns before serving.Garnish with a little shredded cheese. Open face it, or don't.

utee94 wrote: Back on page 2 of this long and distinguished thread, badgerfan posted a recipe for some pretty darn authentic-looking Texas chili. I haven't posted my recipe before now, because honestly I don't have one, I change it up almost every time. But there are some basic elements that are always present, and this past weekend I made a very nice batch, and actually bothered to record what I did. So here it is, this time in fewer than 7 years...Note, for this recipe I actually used some dried chili peppers and reconstituted them. You can use ALL chili powder if you want, but if you do I'd suggest using a couple tbsp. of several different kinds, rather than 3-4-5 tbsp. all of the same kind. There are many blends on the market, but if you're in a chili-poor area, then just look for two basic kinds-- regular chili powder, and dark chili poweder, and use some combination of the two. It makes the chili more complex if you use a blend of actual dried chiles and/or chili powders. Anyway, here goes:1 lb chorizo2-3 lbs cubed beef (1" cubes -- lots of cuts you can use here. FF suggests tri-tip, I like using beef shortrib, or beef shoulder chuck. Some people just use the "stew meat" that the butcher pre-cuts for you, that works too)SaltPepperFlour3 dried New Mexican red chiles3 dried chile cascabel2-3 dried chile de arbol2-3 tbsp. chile powder1 tbsp. cumin1 tbsp. paprika1 tsp Mexican oregano1/2 tsp cayenne1 packet Goya sazonSalt to taste (usually 1-3 tsp)2 jalapenos, diced2 serranos, halved1 small onion diced (save some raw to go on top of chili)2-3 cloves garlic, minced2 tbsp. cooking oil (if necessary)6 12-oz dark beers (only one is for cooking, the rest go in your belly)2 cups beef stockFresh cilantro for garnishQueso fresco or grated cheddar for garnish1) Toast the dried chiles on a cookie sheet in the oven at 225 for a few minutes, until they become fragrant. Don't burn them, if you do, start over. Burned chile in chili tastes nasty.2) Remove the chiles from the oven and remove the stem and seeds. They'll be dry and crackly, you can do this with your hands. If your skin is sensitive then wear some nitrile or rubber disposable gloves, and do not wipe our eyes.3) Heat a pot of water to boiling, turn off, and steep the chiles in the water for 10-15 minutes, until they're tender. Remove the chiles from the pot (reserve the chile-water), and put them in a blender, with enough of the chile water to blend until smooth. Set aside this chile puree.4) Heat a tiny bit of oil in a large, heavy pot. I have 7-quart cast iron enameled dutch oven that I use for this, a "Le Creuset" knockoff I've had for ages. It's awesome for chili, beef bourguignon, and any other stews that require long periods of simmering. I highly recommend such a pot.5) Place the chorizo in the pot, and brown until a lot of the fat is rendered out. It'll be bright red. Don't be alarmed. Remove the chorizo and reserve on a plate.6) In the meantime, cube your beef if not already cubed. I do ~1" cubes, because I let it simmer for a long time. If you want to cook faster, then you can do 1/2" cubes. Sprinkle beef on all sides with a little bit of salt, pepper, and flour.7) Work in batches to brown the cubed beef on all sides, and reserve off to the side. 8) Remove the last batch of meat, add a little cooking oil if necessary, and then sautee the onions until almost tender. Then put in the garlic and jalapenos and sautee them for a few minutes, until the onions are translucent.9) Pour your 12-oz beer into the pot to de-glaze, be sure to scrape the browned bits off the bottom with a wooden spoon or silicone spatula. Allow around 1/2 to evaporate. Then put all of the meat back in, and pour in the beef stock, to cover the meat. Bring to a boil, then reduce to the lowest simmer you can.10) Pour the chile puree into the pot. Add the powdered chile powder, comino, paprika,cayenne, Goya sazon, salt, and Mexican oregano (I usually pour a tsp into the palm of my hand, crush until really fine, and sprinkle over the top. Otherwise you might end up with too-large oregano chunks).11) Float the serrano halves on top and remove at the end, or you can dice them really finely and leave them in. Sometimes they dissolve anyway and disappear, even if you float them, so don't sweat this step.12) Simmer the chili on the lowest setting you have until the meat is tender and falls apart on its own, or is easily shredded by fork. I typically simmer for 6-8 hours, just check it every so often after the first 4 hours or so. If the liquid gets too low, you can add some of the reserved chile-water. Or plain water. Or stock. But be careful not to over-beef-stock it, you want the falvor of the chiles to shine through.13) When it's done, serve in bowls with some fresh cilantro on top, and either some shredded queso fresco, or grated cheddar works too.  Also, some raw diced onion on top if you like that sort of thing.There you have it, authentic Texas Red. Down here in Texico, this will often be served with cornbread on the side, as well as beans. ON THE SIDE, of course.And the second meal you make out of it can be Frito pie, with grated cheddar and onions on top of course.Happy Thanksgiving!Just made this again today, a double-batch to use tonight, and then for post-Christmas camping in the Airstream.Added in a couple of chipotle in adobo, totally delicious and makes it spicier. Also tossed in a cup and a half of red wine left over from last night and cut down the beef stock a bit, made it even richer if possible.It's always good the day of, but man after a couple of days left to meld in the refrigerator, it might end up being the best freaking thing I've ever put in my mouth.

------------------------------------------------ utee94 wrote:utee94 wrote: Back on page 2 of this long and distinguished thread, badgerfan posted a recipe for some pretty darn authentic-looking Texas chili. I haven't posted my recipe before now, because honestly I don't have one, I change it up almost every time. But there are some basic elements that are always present, and this past weekend I made a very nice batch, and actually bothered to record what I did. So here it is, this time in fewer than 7 years...Note, for this recipe I actually used some dried chili peppers and reconstituted them. You can use ALL chili powder if you want, but if you do I'd suggest using a couple tbsp. of several different kinds, rather than 3-4-5 tbsp. all of the same kind. There are many blends on the market, but if you're in a chili-poor area, then just look for two basic kinds-- regular chili powder, and dark chili poweder, and use some combination of the two. It makes the chili more complex if you use a blend of actual dried chiles and/or chili powders. Anyway, here goes:1 lb chorizo2-3 lbs cubed beef (1" cubes -- lots of cuts you can use here. FF suggests tri-tip, I like using beef shortrib, or beef shoulder chuck. Some people just use the "stew meat" that the butcher pre-cuts for you, that works too)SaltPepperFlour3 dried New Mexican red chiles3 dried chile cascabel2-3 dried chile de arbol2-3 tbsp. chile powder1 tbsp. cumin1 tbsp. paprika1 tsp Mexican oregano1/2 tsp cayenne1 packet Goya sazonSalt to taste (usually 1-3 tsp)2 jalapenos, diced2 serranos, halved1 small onion diced (save some raw to go on top of chili)2-3 cloves garlic, minced2 tbsp. cooking oil (if necessary)6 12-oz dark beers (only one is for cooking, the rest go in your belly)2 cups beef stockFresh cilantro for garnishQueso fresco or grated cheddar for garnish1) Toast the dried chiles on a cookie sheet in the oven at 225 for a few minutes, until they become fragrant. Don't burn them, if you do, start over. Burned chile in chili tastes nasty.2) Remove the chiles from the oven and remove the stem and seeds. They'll be dry and crackly, you can do this with your hands. If your skin is sensitive then wear some nitrile or rubber disposable gloves, and do not wipe our eyes.3) Heat a pot of water to boiling, turn off, and steep the chiles in the water for 10-15 minutes, until they're tender. Remove the chiles from the pot (reserve the chile-water), and put them in a blender, with enough of the chile water to blend until smooth. Set aside this chile puree.4) Heat a tiny bit of oil in a large, heavy pot. I have 7-quart cast iron enameled dutch oven that I use for this, a "Le Creuset" knockoff I've had for ages. It's awesome for chili, beef bourguignon, and any other stews that require long periods of simmering. I highly recommend such a pot.5) Place the chorizo in the pot, and brown until a lot of the fat is rendered out. It'll be bright red. Don't be alarmed. Remove the chorizo and reserve on a plate.6) In the meantime, cube your beef if not already cubed. I do ~1" cubes, because I let it simmer for a long time. If you want to cook faster, then you can do 1/2" cubes. Sprinkle beef on all sides with a little bit of salt, pepper, and flour.7) Work in batches to brown the cubed beef on all sides, and reserve off to the side. 8) Remove the last batch of meat, add a little cooking oil if necessary, and then sautee the onions until almost tender. Then put in the garlic and jalapenos and sautee them for a few minutes, until the onions are translucent.9) Pour your 12-oz beer into the pot to de-glaze, be sure to scrape the browned bits off the bottom with a wooden spoon or silicone spatula. Allow around 1/2 to evaporate. Then put all of the meat back in, and pour in the beef stock, to cover the meat. Bring to a boil, then reduce to the lowest simmer you can.10) Pour the chile puree into the pot. Add the powdered chile powder, comino, paprika,cayenne, Goya sazon, salt, and Mexican oregano (I usually pour a tsp into the palm of my hand, crush until really fine, and sprinkle over the top. Otherwise you might end up with too-large oregano chunks).11) Float the serrano halves on top and remove at the end, or you can dice them really finely and leave them in. Sometimes they dissolve anyway and disappear, even if you float them, so don't sweat this step.12) Simmer the chili on the lowest setting you have until the meat is tender and falls apart on its own, or is easily shredded by fork. I typically simmer for 6-8 hours, just check it every so often after the first 4 hours or so. If the liquid gets too low, you can add some of the reserved chile-water. Or plain water. Or stock. But be careful not to over-beef-stock it, you want the falvor of the chiles to shine through.13) When it's done, serve in bowls with some fresh cilantro on top, and either some shredded queso fresco, or grated cheddar works too.  Also, some raw diced onion on top if you like that sort of thing.There you have it, authentic Texas Red. Down here in Texico, this will often be served with cornbread on the side, as well as beans. ON THE SIDE, of course.And the second meal you make out of it can be Frito pie, with grated cheddar and onions on top of course.Happy Thanksgiving!Just made this again today, a double-batch to use tonight, and then for post-Christmas camping in the Airstream.Added in a couple of chipotle in adobo, totally delicious and makes it spicier. Also tossed in a cup and a half of red wine left over from last night and cut down the beef stock a bit, made it even richer if possible.It's always good the day of, but man after a couple of days left to meld in the refrigerator, it might end up being the best freaking thing I've ever put in my mouth.---------------------------------------------If you were a fan of the lentils, and you assumed I wanted to add them to the mix, how would you change the recipe up, if any?

I suppose chili-flavored lentel soup would taste OK.

You know not of what you speak, oh culinary challenged cheese curdle.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:19:00 PM

Anyone have any good salad dressing recipes? I usually just go with olive oil and balsamic but want to stretch out some.

I've got a couple things I've been saving up for a while now. I'll get something up this weekend when I'm done compiling/writing.

MaximumSam wrote: Anyone have any good salad dressing recipes? I usually just go with olive oil and balsamic but want to stretch out some.a good cheat for homemade dressings is to buy some dressing starters from Penzeys Spices. They are versatile and keep well.You may live near a location, otherwise shopping online works. They've got about six or seven that I do use fairly regularly. My favorite being creamy peppercorn, which is 1 tbl base mix, 2 tbl water, equal parts sour cream and mayo (I make my own mayo), stick mixer to blend, cover, chill and it lasts a good 5 days.Basically, you use a tablespoon or two of the dressing base, and then add some number of additional liquid/cream ingredients, typically a fat or two, and maybe water.

I've been using alot of citrus lately, mostly lemon. Makes a nice dressing and very light too.

Does anyone know how to make clarified butter?

847badgerfan wrote: Does anyone know how to make clarified butter?Pretty simple really. Use unsalted* butter, and plan on losing 25% of it in milk solids, etc. In other words, 1 cup of butter will get you 3/4 cup clarified butter. Cut it in cubes in a heavy saucepan on low heat, you're not making brown butter. (All-clad actually has a little saucepan that's perfect for this, and other sauce uses, as it has a small pouring lip). 1. Heat until melted and the foam popping subsides, at this point skim the white foam/solids with a spoon, get as much as you can and discard. some people save this and put it on popcorn or rice, whatever. Remove butter from heat for a minute or two as you set up #2.2. Mesh strainer over a glass bowl, layer it with cheesecloth (coffee filter does work but takes much longer to strain). Pour the mostly clarified butter over the cheesecloth lined strainer and it will strain nicely into the bowl, leaving behind the remaining solids in the cloth.3. It actually keeps nicely in the fridge in a air tight container, and can easily be reheated w/o any real loss. I generally don't keep it around much longer than a couple days. Usually I make it ahead of time (a day) and then use it for whatever purpose (shell fish usually), although people like to fry with it.*I've asked and wondered 'why unsalted' and the reasons I've been given are these. 1. Less 'solids' in unsalted butter, which means better yield. 2. It is cleaner tasting. 3. Unsalted butter is typically fresher than salted butter. I rarely buy 'high end' butter (I don't bake), but do if I'm making a bunch of shell fish and thus lots of clarified butter, or if I'm making a compound butter, as you can always add salt to it.

Thanks a lot pal.I want to use it for basting my hamburgers and steaks, so this is perfect.

847badgerfan wrote: I've got another tip, for those of you who use ovens alot.I've got a higher-end GE (if there is such a thing) and whenever I preheat it, it's never right when it says it is.I bought a magnetic thermometer and stuck it inside, and I was shocked to find out that when the oven said it was a 450, it was at 350!It's also off temperature, up or down, depending on the setting. 180 means 205 in my oven, while 500 means 460.Until I can buy a Viking, this is what I deal with.Moral of the story is to go spend $10-15 at Williams Sonoma or Sur Le Table and get a thermometer so you can quit wrecking your food.one thing to consider is your oven's heating element. Last summer, we were cooking something, and I often use a thermometer with the long rip cord in the oven to keep an eye on my meat temp, as the golden rule for meat is never cook to time, cook to temperature, and I was like what the #$%* is going on. I got the heating element replaced and all was well.

utee94 wrote: BurntEyes wrote: medinabuckeye1 wrote: BurntEyes wrote:Easy dessert... Easy to pre prep Take an apple for every one you want Core out the apple and wash it well. Take aluminum foil and wrap around the bottom In the top of the apple poor in sugar/cinnamon mixed like cinnamon toast (2/3 sugar 1/2 cinnamon) into the open core of the appel. Drop in a small piece of butter (Totally optional) Wrap foil tight As you are finishing your meat off drop in the premade apples After your meal and a few brews, (the apples should be soft to the touch through the foil) open and serve.I'm really curious about this. Our thread only has three desserts. The other two are my chocolate/PB Buckeyes which are obviously pre-prep and cold serve and UTErin's cupcakes which require an oven and therefore can't be prepared at most tailgates. Thus, this is the only hot dessert in this entire thread that I could actually make at my tailgate/campsite. I plan to try it this weekend. When you say to "core out the apple", do you mean to just cut out the core and leave the rest completely intact? I have an apple-corer, but it cuts the rest into wedges and I don't think that would work for this recipe. Am I reading that correctly, and do you do it with a knife or do you have a tool for it?Keep it intact. Simply using a paring or heck any knife to cut out the core. So basically you have a apple donut, if you will. Then pour the sugar and cinnamon inside the core using the foil as the bottom. When it's soft to the touch, it's ready. Nice thing for camping and tailgating is, when premaid, if you don't use butter, you don't even have to refrigerate them. With butter, be sure to put them in a cooler. I occasional throw one these in the pack when trekking, and you should see the looks of envy from others. (I usually share)My sister-in-law is trained a as a pastry chef, she makes what she calls "inside-out apple pie" like this, but adds some strudel mix to the filling to form a bit of a crust. Delicious.Do you have any suggestions for a non-trained-pastry-chef for the crust? Also, does she wrap it around the apple, or put it in the removed core?

medinabuckeye1 wrote: utee94 wrote: BurntEyes wrote: medinabuckeye1 wrote: BurntEyes wrote:Easy dessert... Easy to pre prep Take an apple for every one you want Core out the apple and wash it well. Take aluminum foil and wrap around the bottom In the top of the apple poor in sugar/cinnamon mixed like cinnamon toast (2/3 sugar 1/2 cinnamon) into the open core of the appel. Drop in a small piece of butter (Totally optional) Wrap foil tight As you are finishing your meat off drop in the premade apples After your meal and a few brews, (the apples should be soft to the touch through the foil) open and serve.I'm really curious about this. Our thread only has three desserts. The other two are my chocolate/PB Buckeyes which are obviously pre-prep and cold serve and UTErin's cupcakes which require an oven and therefore can't be prepared at most tailgates. Thus, this is the only hot dessert in this entire thread that I could actually make at my tailgate/campsite. I plan to try it this weekend. When you say to "core out the apple", do you mean to just cut out the core and leave the rest completely intact? I have an apple-corer, but it cuts the rest into wedges and I don't think that would work for this recipe. Am I reading that correctly, and do you do it with a knife or do you have a tool for it?Keep it intact. Simply using a paring or heck any knife to cut out the core. So basically you have a apple donut, if you will. Then pour the sugar and cinnamon inside the core using the foil as the bottom. When it's soft to the touch, it's ready. Nice thing for camping and tailgating is, when premaid, if you don't use butter, you don't even have to refrigerate them. With butter, be sure to put them in a cooler. I occasional throw one these in the pack when trekking, and you should see the looks of envy from others. (I usually share)My sister-in-law is trained a as a pastry chef, she makes what she calls "inside-out apple pie" like this, but adds some strudel mix to the filling to form a bit of a crust. Delicious.Do you have any suggestions for a non-trained-pastry-chef for the crust? Also, does she wrap it around the apple, or put it in the removed core?She puts it in the removed core, so the crust is on the inside, hence the name "inside-out apple pie." I'll check with her on how she does it, I just know she mixes the strudel stuff with cinnamon, sugar, and most likely butter, and it gets crusty on the inside as it bakes.

So my daughter, who is turning 8, has requested a pig roast for her birthday. So by God, I am going to roast a pig. Anyone done this? Suggestions?

Are you doing it on a smoker or in a hole? Are you doing the head too?For smoking, if at all possible, I would suggest a long brine or lots of injections to keep it moist. The standard rubs listed on here would all work well.

847badgerfan wrote: Are you doing it on a smoker or in a hole? Are you doing the head too?For smoking, if at all possible, I would suggest a long brine or lots of injections to keep it moist. The standard rubs listed on here would all work well.I think I'm going to build a pit out of cinder blocks, and hell yes I'm doing the head. What kind of pig roast doesn't have the head ? Brining may be unrealistic - also, I don't want to make the skin too soggy, but I may do injections. My main issues right now are figuring out the pit and getting the pig.

I only asked because I've seen it done without it and was disappointed.The cheek meat is the best meat on the pig, after the belly.Injection would be good. It will dry out otherwise. If you could brine, do it (need to do it in the bathtub). The skin will still crisp up.If you do the brine, use equal salt and brown sugar, along with allspice berries, whole peppercorns, roasted ginger, roasted onions and garlic. There are lots of guides on this and the amounts vary depending on how much water you use. 24 hours is normally long enough for pork. Just keep fresh ice on it every 4 hours or so.

847badgerfan wrote: I only asked because I've seen it done without it and was disappointed.The cheek meat is the best meat on the pig, after the belly.Injection would be good. It will dry out otherwise. If you could brine, do it (need to do it in the bathtub). The skin will still crisp up.If you do the brine, use equal salt and brown sugar, along with allspice berries, whole peppercorns, roasted ginger, roasted onions and garlic. There are lots of guides on this and the amounts vary depending on how much water you use. 24 hours is normally long enough for pork. Just keep fresh ice on it every 4 hours or so.I'm on the fence on brining. Some people swear by it, but a lot of people are against it. Not sure how I feel about it, though when I'm on the fence and it requires a lot of work I usually go with the no work option.

My vote is pork cheek #1 and probably the best single bite of meat, definitely a finalist.I wouldn't turn away a halibut cheek either.

So I've ordered the pig, and the next step is building the bbq. I drive a Camry, so I'm regularly getting cinder blocks in small amounts.

Are you going to brine it in the bathtub?What will be your rub? I just put one together this morning, actually.I added celery salt to my standard rub.

847badgerfan wrote: Are you going to brine it in the bathtub?What will be your rub? I just put one together this morning, actually.I added celery salt to my standard rub.I borrowed one from Amazing Ribs the other day when I made some ribs, and I liked it quite a bit and have lots left over, so I'll use that. Probably not going to brine, debating whether I want to inject or not. I kind of want to just have the hog flavor. Going to wet and salt the skin, as I hear that's the best way to get edible skin through the roast.3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup paprika 1/4 cup Morton's kosher salt 1/4 cup garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion powder 2 teaspoons rosemary powderThat's his rub recipe, but I substituted 1/4 cup chili powder, cumin, and cayenne for 1/4 cup of paprika

So, how did this ever shake out Max?

847badgerfan wrote: So, how did this ever shake out Max?Well! I built the pit with my father-in-law, and used cinder block, some old fence and rebar as a cooking grate, and some plywood covered in aluminum foil as a lid. I left two blocks out in the bottom row and used cookie sheets as vents, and shoveled in lit coals about every hour or so to maintain a 250 degree temp, give or take 25 degrees. The pig was bigger than I expected, so we had to cut his feet off to get him to fit, but fit he did. I didn't brine him but I did inject with some chicken stock with salt and sugar solution, and salted the skin as well as put a rub on the cavity. I had planned to flip him midway through, but he was so big I abandoned that plan and just let him cook on his stomach the whole way. The meat ended up very tender, but I was disappointed in the skin - I wasn't able to get that cracklin crunch I wanted. Still, it ended up really good and the carcass was pretty well stripped by the end of the night.

Awesome. Thanks for sharing.

Dare that be 'spatchcock style'?

MarqHusker wrote: Dare that be 'spatchcock style'?LOL well I asked for it butterflied. But spatchcock sounds better.

I didn't serve a whole hog this 4th of July weekend, but I did brine and grill a whole pork loin for a family party at the lake and it turned out quite nicely (citrus based brine).The real hit though was the Peach Mustard (sauce). and I don't even like peaches on their own. One thing I noticed over the years, people just don't like mustard as much as I do, which is their loss. This works because it isn't 'just mustard'Mustards, and soft cheeses (blue, gorgonzola) pair very well with pork (especially loin) IMO.This Peach Mustard is a breeze. hat tip: bon appetit1 overripe peach, peel it like a tomato by scoring with an 'x' on top and bottom, place in boiling water for about 45 seconds, remove from the hot water, cool in ice water bath and peel.roughly chop the Peach (discard the pit)splash Apple Cider Vinegar2 TBL water2 TBL sugarpinch of kosher saltbring to boil and simmer for 5 minutes until it thickens slightly. Remove from heat and blend (I use a stick mixer) a little bit, but don't puree. Pour this into a bowl and cool.Add equal parts whole grain mustard/dijon mustard, (1/4 c each sounds good)S & P to taste. and chill.optional: add fresh chives (chopped) at time of serving.I will put this on pork, chicken, ham / turkey sandwiches, lamb,

A man’s guide to cooking the perfect steak (17 Photos) http://thechive.com/2013/05/23...teak-17-photos/

Skip the room temperature steak and instead do a reverse sear, where you warm it to a desired temperature through indirect heat and then sear it over high heat.

MaximumSam wrote: Skip the room temperature steak and instead do a reverse sear, where you warm it to a desired temperature through indirect heat and then sear it over high heat.That's a decent cheat, but to me, the 'take the meat out' hour (or less) is the time to prep, and make other items, and also get started on the drinks. Perhaps the package in the white butcher paper on the counter is a sign to those dining.Either way, anything is better than sous vide, which to me doesn't lend itself to proper crusting (carmelization) no matter the techniques of the chef.

I need some advice. At the County Fair today I bought a pig, well actually half a pig, I'm splitting with another guy. I need to talk to the butcher on Monday to give him instructions and I don't have any idea what I want to tell him. Oh, I'll also need to review pork recipes as I'm going to have LOTS of pork.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:20:01 PM

medinabuckeye1 wrote: I need some advice. At the County Fair today I bought a pig, well actually half a pig, I'm splitting with another guy. I need to talk to the butcher on Monday to give him instructions and I don't have any idea what I want to tell him. Oh, I'll also need to review pork recipes as I'm going to have LOTS of pork.How many pounds is it?You can probably ask the butcher what is common - you'll get ribs, some shoulder roast, belly, chops, and whatever they want to do with the hams. Can you have the bacon cured? Don't ignore the feet - great in soup, skin for cracklins, and the leaf and back fat. You can develop lard from the fat, which can be good for all sorts of things. The leaf lard is very mild and is prized for baking, while the back fat has a piggier flavor and is better for things like tamales.

I hope you got the cheeks. Yeah, do not discard the skin. You just can't readily walk in to a store and get yourself cracklin quality product.I got some pork parts this weekend from a new Amish vendor at our local Saturday farmer's market. Succulent. I'm really looking forward to trying his chicken sausage.

Grilled Deviled Avocados1. Cut avocados in half horizontally (held so the stem is at the top). Remove the pit and scoop out the flesh into a bowl. Save the skin.2. Mash up the avocado until is of a smooth consistency. 3. Brown your favorite type of sausage until it is nice and grainy. Drain excess grease and liquid. 4. Mix avocado, sausage, and sour cream (optional) thoroughly.5. Fill the avocado skins with the mixture, place on the grill 10-15 minutes until thoroughly heated.6. Top with shredded cheese and enjoy.I've also mixed some salsa in with the filling and while still good, it tends to either get lost or overpower the sausage flavor depending on how much you put in there.

I'm going to try that recipe this weekend, LGP. Thanks.

847badgerfan wrote: I'm going to try that recipe this weekend, LGP. Thanks.I forgot to mention that grilling them in a muffin pan works best so they don't fall over and spill the filling. I've only done these three times so I'm sure there are plenty of ways to improve the recipe with spices or other things.

I was contemplating a chorizo (flavor) and turkey sausage (low fat) blend for the stuffing.I have a rack for veggies that will work out well for this, I think. Again, thanks.

Ok, I've got another one for you. I got a new grill a few weeks ago so that explains my sudden grilling proliferation.Grilled Bananas (Dessert)1. Lay banana on it's side and down the length of it through the peel and through most of the actual banana (This allows the glaze to penetrate.)2. Gently open the peel in the slice you just made but don't remove it. 3. I always do this part just by look so I don't have any actual measurements. Put butter, brown sugar, cinnamon, a little honey, and a little vanilla extract in a microwave safe cup and heat it up until you have a nice thick liquid.4. Pour some of the glaze from the previous step into the sliced banana.5. Loosely wrap the banana in foil with the sliced side up. 6. Place on the grill for 10 minutes or so. I usually put them on the upper warming rack of the grill.7. Open up the foil and the banana should be a nice gooey mess inside the now brown and disgusting looking peel. Top with spoonfuls or vanilla ice cream or whipped cream and enjoy. It has a very banana bread-like taste to it. My kids absolutely destroy these things when I make them.

I'm guessing you missed the word 'slice' or 'score' ' in #1 after the word 'and'.These are my kinds of bites from a grill.I'm going to do this tonight, after I eat another tasty treat with my fish, which was earlier wrapped in foil, bathed in butter and a slice of bacon, that being a whole onion.another cool thing to grill sometimes is watermelon, seriously.

I didn't get to make the avocado dish over the weekend, but I will be doing it soon.I grill a lot of fruit. Especially stone fruits.

I grilled plantains one time - I just sliced them down the middle with the peel on, brushed butter on them, then finished with salt and pepper. Tasty tasty

Overnight low at my house was 59. So of course this morning I woke up and decided to make a big pot of chili. I can smell it just simmering away, gonna enjoy the heck out of it tonight whilst watching my team play the man's game of football.

I made some stock a few weeks ago, and this weekend it is time to make some soup with it, with the am temps getting into the 40s.

we've had some frost on the greens in the mornings, but it's gotta get a little colder for me to brew a batch of chili

Heh. If I waited that long, I'd just about never get to eat chili!

y'all could always move north!

Uhhh, thanks anyway...

Thank You for your support

You don't need to run a campaign, people are willingly leaving the rust belt in droves.

dudekd wrote: I'm looking for a great chili recipe with lots of beans... I figured this would be the best place to come. OK here is my first foray into the recipe thread. Be gentle. Pumpkin, & Chorizo ChiliIngredients:2 lbs lean ground turkey1/2 lbs. ground chorizo 1 can Chili Beans1 can Pinto Beans1 can Black Beans4 cups Chicken Broth1 16oz can Pumpkin Puree2 6oz cans Tomato Paste1/2 cup Onion Flakes2 tsp Minced Garlic3 tsp Pumpkin Pie Spice1 tsp Brown Sugar1 tsp All Spice1 tsp CuminDirections:Brown MeatMix ingredients in a crock pot and cook over night.Notes: - I'm a cook to taste type guy, so amounts are guessed and can/should vary.- I don't like "skin" in my chili so I used tomato puree and onion flakes instead of crushed/diced tomato and saute onions.- Brown the Turkey and Chorizo together, and let simmer in their juices while you do the rest of the prep to mix the chorizo fat and spice with the turkey.- This is a sweet chili, have hot sauce on the side for those who want to spice it up.- Addins I like include Frito's, guacamole, sour cream and shredded cheddar cheese.

utee94 wrote: You don't need to run a campaign, people are willingly leaving the rust belt in droves. And I've been handing them pamphlets from the Austin Welcome Wagon/Chamber of Commerce

Sausage/cabbage/kraut/onions/apples(in the slow cooker)There's brazillion versions of this recipe.I've played with & tweeked it until I found my preference :Need a BIG mixing bowl or I use a white 5 gallon bucket my buddy gave me that cucumbers came in(he runs a kitchen).- Take 1 head of cabbage run it thru the food processor(FP)with the shreading disk.Rinse 1 bag/can/jar of Kraut.Toss both in the bucket(you'll get the crunch of the cabbage & tartness of Kraut)- 2 apples(I like Granny Smith or MacIntosh)both turn sweet when cooked and 2-3 onions depending on size.Put onions & apples thru FP with slicing disk. Thow into white bucket- I add 1-2 table spoons of Caraway seed to bucket.Roll up your sleeves and mix Cabbage/Kraut/ Apples/Onions w caraway seed all up by hand real good until evened out good.- Empty contents of bucket into slow cooker.I have a 7 QT Crock Pot and it fits perfect.Add 2/3rds of a beer(I use Porter) and 1 tablespoon of honey into slow cooker.Turn on low and don't even think of opening it for 4 hrs.-As the 4 hour mark approaches I grill 5-6 Fresh Sausages.Grilling the sausage is tastier than leaving them in the slow cooker the whole time.You can use German/Italian/Polish/Hungarian/Slovenian/Ukranian sausages.Cleveland is a big ethnic mix so procuring these are no problem.Today I'm using Brats- I throw Brats on the hot grill for 2-3 minutes a side after that I drag them over to the cool side shut the lid and let them finish indirect.When done bring Brats inside let them cool down for half hr or so then I slice them diagonally and add them to the Crock Pot(by this time ingredients will have rendered/settled leaving room for brats)- Leave in Crock Pot a minimum of 2 more hrs more.I usually go 8-9 hrs total- I steam redskin potatoes or cook egg noodles on the side.Then ladle crock Pot concoction over spuds/noodles.I like pumpernickel bread with this.-This is a great fall comfort recipe.It's cold & wet today but I'll have to wait-

I'm gonna try that one Mr. N. Looks great.

847 Meat MarinadeThis is one that I've been working on refining for a while now, and I'm pretty happy with it. It works really well for tougher cuts like flank or skirt, but can be used for all meats. The time required depends upon the cut. A strip would take about and hour or so - a flank up to overnight.1/2 cup canola oil1 TB Worcestershire sauce1/4 cup water2 TB meat marinade mix*Combine all ingredients and stir together completely. Coat the meat and place in the fridge for as long as desired. When ready to cook, remove the meat from the marinade and add salt and pepper to taste. Cook as normal.*Recipe for meat marinade mix:2 TB beef base powder (bouillon/soup base)1 TB garlic powder1 TB onion powder1 TB meat tenderizer1 TB paprika powderCombine all ingredients into a consistent powder. Keep on hand for quick use whenever you need it.

847badgerfan wrote: I'm gonna try that one Mr. N. Looks great.Thanx Badge coming from a gourmet to a gourmund that means a lot.It really came out good.I use to use all sauerkraut but it bothered Cindy's stomach.The cabbage balances out the kraut.I also tossed in two tablespoons of raisins that seemed to temper the acidity.I forgot the Honey this time but adding the raisins worked.She loved it so I'll use that version now.BTW what is "TB" does this marinade work on Pork Tenderloin?

TB is tablespoon. I don't know it that's the proper way but that's what it means in my recipe.I don't know that I'd use that on pork, because of the beef base and tenderizer. I use the beef base to further enhance the natural beef flavors.For pork, a good brine is always my answer.

Ya I use a Soy sauce based brine.When scribbling down recipes I use T for TB and t for teaspoon.

Whatever works is the best way.Try a brine of all spice berries, whole peppercorns, salt, brown sugar and ginger.BRINE RECIPEAbout 2-3 cups of water would do. Add the berries (about 2T), peppercorns (1T), ginger (pickled, to taste), 1/2 cup of salt and a 1/2 cup of brown sugar.Toast the berries and peppercorns to release the oils - about 2 minutes or so. Add the water and then the rest of the ingredients and bring to a boil. Reduce the heat and simmer for about a 1/2 hour so. Let it cool completely, and then refrigerate to get cold.Add this to the pork and let it go overnight.This same brine can be used for poultry (I'm doing this right now) but you have to cut the salt and sugar in half.No matter the protein, you have to be careful to rinse the brine off or your food will be too salty.

Today is one of those days. Found time to get to the gym and keep an eye on the bad news bears, among..Roasted a chicken, making pork ribs, have some beef short ribs braising away and finally I'll do some grilled veggies and then some homemade fries.I'll be posting all of these recipes if they work, although I already posted the chicken brine above.

Tried a new salad dressing recipe which I liked-olive oil-white vinegar-lime juice- honey- sriracha - salt and pepper

MaximumSam wrote: Tried a new salad dressing recipe which I liked-olive oil-white vinegar-lime juice- honey- sriracha - salt and pepper Looks similar to one my wife makes, out of Betty Crocker. She serves it over a salad of half romaine, half iceberg, candied slivered almonds, mandarin oranges, celery and green onions.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:20:55 PM

For my meal for Monday night:Roasted Duck Stuffing:4.5 cups cooked brown rice (I used a rosemary rice/cus cus mix)1 cup chopped onion and four bulbs of finely chopped garlic sauteed in 6 tbsp unsalted butterMix rice with onion/butter mix, 8 sprigs chopped fresh sage, 3/4 cup chopped pecans, Brandied Balsamic Cherry Sauce:Combine 1 can (15oz) pitted cherries, 1 1/2 cups cherry brandy, 1/4 cup honey (I used local buckwheat honey), and 1/2 cup balsamic vinegar. Heat until mixture is reduced by half.

I know this is a play on the Ducks, but come on, where's the roasted duck part of the recipe. Some of us love to eat duck.

Tea Smoked Rotisserie DuckA soy sauce brine followed by tea smoking on the rotisserie creates an incredibly flavorful bird worth of a holiday celebration.Prep Time:30 MinutesInactive Time:14 HoursCook Time:1 HourTotal Time:15 Hours 30 MinutesYield:4 servingsIngredientsFor the Brine2 quarts ice-cold water2 cups soy sauce3 tablespoons salt1/4 cup honey6 clove garlic, smashed1 1-inch piece of ginger, thinly sliced1 medium orange, quartered 1 whole duck2 quarts boiling water For the Tea Packet1/4 cup tea leaves1/4 cup brown sugar1/4 cup rice2 whole star anise pods1 3-inch long cinnamon sticks2 teaspoons orange zestProcedureTo make the brine, place water, soy sauce, salt, honey, garlic, and ginger in a large bowl. Squeeze orange quarters into bowl, then drop in peel. Stir to combine. Place duck in brine, breast side down, and weight down with plate to keep fully submerged. Place in refrigerator and brine for at least 2 hours, up to 8 hours.Remove duck from brine; pat dry with paper towels. Transfer duck to wire rack set in a sheet pan. Place in refrigerator for 12 to 24 hours to air dry.Remove duck from refrigerator. Using the point of a skewer or paring knife, prick holes all over duck breasts, being careful not to pierce the meat. Place duck on a wire rack in the sink. Pour 1 quart of boiling water over duck. Flip and pour remaining quart of water over other side. Allow duck to dry while preparing the grill.To make the tea packet, place tea leaves, brown sugar, rice, star anise, cinnamon sticks, and orange zest in a double layer of heavy-duty aluminum foil and fold into a packet. Cut slits at top of foil packet.Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover gill and allow to preheat for 5 minutes. Place tea packet directly on top of the coals. Run spit of the rotisserie through middle of duck and secure ends with rotisserie forks. Place on the grill, cover, and cook at medium-high heat until duck registers 160 degrees when an instant read thermometer is inserted into the thickest part of the breast. Remove from grill, let rest for 15 minutes, then remove spit and serve.

MarqHusker wrote: I know this is a play on the Ducks, but come on, where's the roasted duck part of the recipe. Some of us love to eat duck.As Fearless, NUWildcat and my other Facebook friends on here can attest, I actually did roast a Duck for the game. I posted the stuffing and Brandied Cherry Sauce recipes but roasting a duck is pretty simple. They don't need basted so it is pretty much just time and temperature.FWIW: The stuffing and particularly the sauce were excellent!

Face what? That looks fantastic.I did wing it last night (empty the pantry night) making a batch of chili for tonight's dinner. It tasted great last night. The only interesting twist is using the homemade beef stock1 lb. ground bison1 white onion diced2 cloves garlic dicedabout 2 cups homemade beef stockBrown meat for a bit, then add onion and garlic. I also season meat with a little s&pThen, using some beef stock I made on NYE/NYD, I started treating the meat like rice in a rissotto and started adding the broth a little at a time, stirring constantly as it soft boiled, until a decent amount of the stock was absorbed and then did it again. Bison is pretty lean and generally isn't that flavorful, I thought this would dominate, and I'm optimistic it will absorb the rich stock nicely and pay off tonightThen I addeddiced tomatoesa can of Rotelcouple diced chipotle peppers w adobo sauceI have a Penzey's chili powder and cumin and I add a little rubbed palmful of each.simmer for as long as you'd like.Edit for Verdict: I certainly will not make turkey chili or buffalo chili again without working in the beef stock as described above. Very good method and use of beef stock (which I encourage everybody to make their own stock, high yield product).

You guys are gonna think I'm going nuts, but I made a meatless chili flavored soup the other night, and it had black beans in it.I'll post what I did a little later. I'm just waking up still. Need coffee.

I received a Immersion Circulator (Sous Vide cooking) as a gift recently. I'm looking forward to giving this thing a spin this week. Anybody play around with one of these before?

I have not. Been thinking about it - let me know what you think.

The Sous Vide results for the Duck Breast tonight. I have the Anova immersion circulator, which looks like a bigger version of a hand held stick mixer for dressings, etc. This thing is really easy to use. Fill your pot (I used a pasta pot) with water, attach the clip to the pot, slide in the Anova, tighten it, set your temp (I set it at 134 degrees) and hit play. The circulator circulates the water, prep your meat, season it, insert it in a ziplock bag, or vacuum seal it (I don't have one, so I used ziplock and used good old fashioned water displacement to get the air out and then sealed the bag. Once the thing hits the temp you set, place the bag(s) in the water pot and walk away. Remember cooking meat is all about the temp. not time, this is easy to understand when you use sous vide methods. I basically left this in the water bath of 134 for 2 hours and 10 minutes, plenty of time to play with kids, get them ready for bed and book time I tried this out with duck breast for a few reasons. Duck is probably my favorite food, it has a great skin, which renders so nicely, the fat is the best and it would be an easy way to test my doubts I had with this thing. Plus my wife was out and she doesn't eat duck. I heated an iron skillet to med high heat, After removing the bags from the water, and the ziplock, pat the duck dry, hatch marks on the fat with a knife, it is warm at 134 not hot, slightly oiled pan, drop the duck in skin side down. (ordinarily this would be an 8 minute sear for me, then 1 min on the meat side, flip back to fat side and 7 minutes in the 375 degree oven for medium rare.) This was two minutes on skin side, one minute on the meat side for color, and then its done, rest the meat. There's no questioning, this device removes all doubt in terms of cooking your meat to the desired doneness. There was no need to poke, prod, or use probe meat thermometers. If I do it again w duck, I'd drop my temp to 130 on the water, I like it a teeny bit more pink/red. The skin, and this was my doubt with using this. The fat renders a little bit in the water bath, but surprisingly it crisps and renders very quickly post bath in just two minutes. That skin in the picture looks as good as it tasted. The meat was just as tender and juicy as done via conventional methods.verdict: not really necessary if you're cooking for yourself, as it is a time commitment, but it removes any error, and if you're prepping four different dishes for a dinner party or something, than this is a no brainer to use. Weeknight dinners, I don't get home before 6 so I didn't eat until 9, which is ok, but not going to work for my wife or kids. I know people use this thing for burgers, I think I'll be using it for chicken and fish (which can be done in less time).

embedded picture failure.

847badgerfan wrote: You guys are gonna think I'm going nuts, but I made a meatless chili flavored soup the other night, and it had black beans in it.I'll post what I did a little later. I'm just waking up still. Need coffee.you are nutz

The next innovative ballpark food is set to hit Miller Park this season, as Milwaukee Brewers fans will have a chance to take a bite of the Inside The Park Nachos.They feature a stick of beef, loaded with refried beans, rolled in Doritos, and then deep fried and drizzled with sour cream and cheese.The Inside The Park nachos feature a stick of beef, loaded with refried beans, rolled in Doritos, and then deep fried and drizzled with sour cream and cheese."We've sold nachos before, but some people don't want to get messy," said Jamie Hodgson, general manager of Miller Park hospitality for concessionaire Delaware North. "I think this is going to be a big seller because you can eat this in one hand and have a beer in the other."Two other items will get the attention of Brewers fans. One is the Down Wisconsin Avenue Brat. It's an 18-inch brat covered with gravy, French fries, cheese curds, cheese sauce, fried sauerkraut and jalapeños, then topped with sour cream and chives. The behemoth will cost $20."The smart fan knows that you pay for something like this by just splitting it, but we know there are going to be people that save it all for themselves," Hodgson said.The third star of the Miller Park menu this season is the Miller Park Bratchos, a take on the meat-based nachos that were popularized recently by the Green Bay Packers.This version has four sausages -- chorizo, Italian, Polish and bratwurst -- cut up and served on top of kettle chips, sour cream, fried jalapeños and sauerkraut.The Brewers will be competing for the item that gets the most buzz at major league ballparks this year. The leader in the clubhouse is the Arizona Diamondbacks, who are serving a Churro Dog, which is a churro inside a doughnut bun topped by a frozen yogurt sundae.

I doubt I'll get these, but if you do find yourself in Appleton (Rookie A ball) you would be wise to get the bacon cheeseburger with two funnel cakes serving as the bun, that's good eats.Though the Bratchos, or some variation of that item has long been a great food served at tailgate parties.

I finally broke down and bought a Vitamix. Blending is fun. I haven't tried to blend an Ipad, but I did just order a new phone and wonder what would happen if I dropped my old phone in there...

I'm liking this Anova device. I used it for some chicken tonight, and finished them with a sear on the grill and brush of various sauces for my discriminating children.

Badge, I officially like this immersion circulator a lot. I've had great results for chicken, beef, duck and fish. Its best attribute is allowing you to do other things, while you prepare dinner, loosely ahead of its primary purpose, to prep your meat to the exact temp for final searing, broiling, grilling, whatever.

Sounds good enough for me. I'm getting one.Getting a Vitamix too. I keep hearing great things from everyone. My Kitchenaid sucks.

847badgerfan wrote: Sounds good enough for me. I'm getting one.Getting a Vitamix too. I keep hearing great things from everyone. My Kitchenaid sucks.I'm about to start making some chili sauce - I can never get it to the right consistency before, but I'm quite confident the Vitamix will turn it smooth as silk

Let us know how it goes, and share the recipe too please.

So my wife and I (along with a few others) recently bought a cattle (well, we are buying a claim to the carcass). We're now all figuring out what to buy, and what to have them do with the cuts. The slaughter was yesterday.My #1 draft pick is a bone-in 'Standing' Ribeye Roast. Yeah, prime rib, but nothing makes better beef stock than those rib bones.I've got skirt steak, a brisket (side), short ribs, a flat iron, boneless rump roast for carved or Italian roast beef, chuck for chili/stews and I'm sure my wife will want some ground. We've pre divided any filets and ribeyes. I'm not into beef back ribs, or strips and sirloin.What am I missing? …besides the stent?

You should end up with some burger. You will be very happy with it, but you are taking a critical component with the flat iron cuts.

That's a good point. I really like using flat iron (as a cut) but as noted, the tradeoff is what I can't do with the flat iron, unless I grind it myself, which defeats the purpose of having the meat locker do it for me (for a price of course).

I used to get cows all the time, when I had the two boys under the roof. You couldn't have enough food in the house...I got some of the roasts and the steaks (filet, T-bone, flank, skirt, ribeye) and left everything else (including tongue, brain, etc) to grind. That was some of the best burger meat I've ever had. I always figured I could go get a brisket from the local butcher if needed, which is what I always did and still do.Out of the total weight, around half of it went to the grind. I also used to get the liver for my Dad when he was still here.Now that we are free of eating machines in the house, I just use the butcher. For my burgers now, I use 1/3 brisket, 1/3 ribeyes and 1/3 skirt. I grind it myself. Ends up around 20 pounds at 85/15, depending on the size of the brisket I get (I shoot for 7 pounds).I like the ribeye component better than the chuck component. Deeper flavor, I believe.

I'd suggest beef short ribs off the plate, but to get really meaty ones, you'd have to sacrifice some of your ribeye steak, and not many people want to do that.Personally, I like meaty beef ribs more than I like ribeye steak, so that's an easy decision for me.

I've also used short ribs in my grind, in place of the ribeye. Thanks for the reminder!

You better believe it. I use cubed beef short rib in chili all the time as well.

Me too. Gives that deep flavor we all love, rather than sirloin or something.Another dish that I love short rib for is Beef Bourguignon. Give that a whirl sometime, with Julia Childs' recipe from Volume One (available on line in many places).

I've done it, works great! I've also approximated osso bucco with it. Basically, any dish that requires long braising, is well suited for beef short rib.

Oh, I posted this in the B12 BBQ/chili thread, but will do so here as well. Anyone interested in knowing more about slow-smoked BBQ, should watch the show "BBQ with Franklin" on PBS, featuring Austin pitmaster Aaron Franklin. Really interesting stuff.http://www.pbs.org/food/shows/bbq-with-franklin/

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:21:58 PM

It is exciting to buy mass quantities of an animal, I've traditionally have done so with pigs for awhile because I'm in the middle of Indiana, and why wouldn't you buy 1/2 a hog if you live in Indiana or Iowa for that matter, but haven't done so with cattle in a number of years. It didn't make sense when I was single.

Some good stuff on here now fellas. Now it's time to start adding more.I've got a lot to put here from the past year or so, and need to find time to take my scribbles and put them into Word docs. Maybe next week. Supposedly I'm on vacation. We'll see how that goes.

utee94 wrote: Personally, I like meaty beef ribs more than I like ribeye steak, so that's an easy decision for me. geez, we have something else in common

Made very good, very simple breaded boneless pork chops the other day.Dipped them in spicy brown mustard, rolled them in a mixture of 3 parts bread crumbs, 1 part finely grated parmesean cheese.Didn't need to do a thing to them when they came off.

EastLansingAdam wrote: Made very good, very simple breaded boneless pork chops the other day.Dipped them in spicy brown mustard, rolled them in a mixture of 3 parts bread crumbs, 1 part finely grated parmesean cheese.Didn't need to do a thing to them when they came off. Off of what?

Sorry. Slapped them on the grill. I had doubts, I don't recall grilling breaded meat before, but it worked well.

That's what I was wondering.I've never done that.

Cooked it lower and longer so, I'm not sure how much work the direct flame did. Kept it in the 350ish range.

EastLansingAdam wrote: Cooked it lower and longer so, I'm not sure how much work the direct flame did. Kept it in the 350ish range. Yes, this is a nice change of pace (grilling breaded meats), I saw my sister in law do this with chicken a few years ago and now copy her technique. Clean grates a must, but I also keep the temps on the lower side

I thought breading was what deep fat fryers were all aboutI suppose anything can be grilled

Never heard of grilling something that's breaded. Frying, pan--frying, baking, sure. But grilling? Interesting...I wonder if you could BBQ something breaded. Hmmmmm....

ya gotta have a small corner in the back of the smoker that you could try an experiment this weekend

FearlessF wrote: ya gotta have a small corner in the back of the smoker that you could try an experiment this weekendWell sure. I'm only doing one brisket, 2 racks of beef ribs, and 3 racks of pork ribs. Plenty of extra room.I'm just not sure what I'd bread and smoke? Gotta be something that stand up to some heat over time without drying out. Maybe something bacon-wrapped and then breaded?

I hope you tried something and it was a huge success

I never got around to breading anything to smoke, sadly. Perhaps next time.

I can understand that

But the beef ribs were other-worldly. Not to pat myself on the back too much, but they might have been the most delicious BBQ I've ever tasted. And they were super-easy to make.

that's the wonderful thing about BBQ, it's easy enough that folks from Kansas City, Memphis, and South Carolina can make superb BBQya don't hafta be a rich, arrogant Texan to BBQ meat

No, you certainly don't. But I can guarantee you that having access to the right equipment makes it a lot easier, and having access to the right heritage makes it better. When you're growing up on great BBQ, you're going to make better BBQ. Them's the facts o' life.

I picked up the beef last week at the Meat Locker near the farm. It is pretty awesome to be load up the back of a car with hundreds of pounds of beef. Based on the rough math, we (the four of us who bought an equal 1/4 of our half of the cattle, another group bought the other half of cattle) we each took home about 65 lbs of meat ( I got most of the rib bones). Total cost is about $5.38 per lb, We had plenty of grind (packed at 1.05lbs) , rib eyes , strips, some filet, a few bottom rumps, stew meat, 6 packs of short ribs (between 2-4lbs each), a little bit of flank, and I got my full brisket which will be smoked by my English friend in the neighborhood, who knows what he's doing with his smoker. From what I understand, the other group had somebody that wanted some of the tongue, and other parts.

Corngrats on the beef

Oh man, you definitely should have gotten some of the tongue, and cheek meat. Makes scrumptious tacos!

I am a big fan of the cheek, which is almost always the best bite of food from any fish or animal IMO.I passed on the cheek in order to secure the rib bones. We basically had a draft for the one off cuts. In truth, the other lady really wanted to the cheeks

I can't keep track of what I've posted here. Anyways, made a dish I liked last night. The Mexican grocery store had short ribs marked down to 3 bucks a pound, so I bought two pounds of those and braised them with onion, garlic, jalapenos, chili powder, cumin, a couple guajillo chiles, fish sauce, vinegar, and water. I fried plantains, then smashed and fried them again. I topped the plantains with the beef, some cheese, cilantro, tomatoes, sweet onion, and avocado. Add some lime juice or hot sauce and that was a really good meal.

I don't think you've made something like that and posted it here.Looks real good. Did you sear the ribs before the braise?

Very similar concept to Puerco Pibil, which I still need to post here.I stopped using shoulder to make that and now use country ribs - the short rib of the pig.

847badgerfan wrote: I don't think you've made something like that and posted it here.Looks real good. Did you sear the ribs before the braise?A few of them. I would do them all but the perils of cooking while chasing three kids has made corner cutting an acceptable method.

Also, use a ripe plantain. I've been trying to hit the four flavors - sour, salty, spicy, and sweet, and this dish really highlights that.

I've been trying that too, but for you it also looks like you may have hit the 5th flavor with the fish sauce.

847badgerfan wrote: I've been trying that too, but for you it also looks like you may have hit the 5th flavor with the fish sauce.Yeah, a little bit. There were some bones in the short ribs so that helped too. You ever cook with MSG? I'm thinking of trying it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:22:54 PM

I have not. I don't think the wife would like that. When we order Chinese food, we always have them make it without.

Just ordered some ground buffalo meat for the first time. Should I treat it the same as ground beef? Any suggestions?

EastLansingAdam wrote: Just ordered some ground buffalo meat for the first time. Should I treat it the same as ground beef? Any suggestions?I haven't cook much of it, but from what I read it has very little fat so be careful overcooking it.

Agree, don't want to past medium IMO. Most bison is 90-95%, and bison has no marbling, which ordinarily works to slow the cooking of meat. Without marbling bison will cook faster than beef.Whatever you're doing with it, burgers, chili, tacos, etc., you should find a way to some moisture into the meat. If you take it to far, you're going to have ground turkey, in terms of being fairly dry. Depending on the flavor of the dish, I'm talking using anything from onion (red, white or green), beef stock, celery minced finely. I actually use sour cream with ground turkey, though never used it on beef or bison.If you do make burgers, make them thicker than you otherwise would. I love caramelized onions on a bison burger.

yes, similar to ground venison, very lean and healthyvery good in moist recipes such as chili and sloppy Joe

I'm cooking a brisket on our first college football Saturday. What's everyone favorite brisket rub?

How are you cooking it? What type of brisket (whole packer or something else?), what type of cooker (offset smoker, kamado-style, Weber smoky mountain vertical, etc?)? What's your target cooking temp and for how long?Brisket is serious bidness around here.

I may smoke a pork shoulder for a Husker-BYU party at my placeIf I'm not busy playing golf that morning any tips?

FearlessF wrote: I may smoke a pork shoulder for a Husker-BYU party at my placeIf I'm not busy playing golf that morning any tips?225 until it's falling apart. Really tough to go wrong with pork butt.

I was planning on 225no wonder its what my brother smokes the most

Wagyu Top Round - Ranch Raised. Grain fed to Prime ++Double grocery bagged 2 parts salt 1 part pepper - put it in the bag and turn a few times - allow to restPut in a few pop ups for Medium in the Top roundGrill -- charcoal all around sides (so you never have to turn the meat)Water pan below in Grill (so the meat never dries out)Light the charcoal with a torch - no need for lighter fluid (ad charcoal as needed)Close the lid maintain lower heat and open a Shiner BockTell Aggie Jokes and bash sooners -- ya know normal conversation. PS: Aggies and sooners (be sure to put the top round on the grill before you open your first beer)

Really no need to even sauce it despite what all the Carolina folk do. Put a pan down under it to catch the drippings, then pour those over the meat after you pull it and are ready to serve.

utee94 wrote: How are you cooking it? What type of brisket (whole packer or something else?), what type of cooker (offset smoker, kamado-style, Weber smoky mountain vertical, etc?)? What's your target cooking temp and for how long?Brisket is serious bidness around here. I'm not doing at my house, and my buddy just has a gas grill. Going to smoke it on the gas grill for a couple hours, then finish it wrapped in foil in the oven. I may get a whole brisket and cut it - depends on what Costco has available next week. I've only seen flats there though I'd prefer a point. The grill temp will probably be about 275 and finished at 300 in the oven. Not sure what temp on the brisket. I'm leaning to 203 but with it wrapped in foil it may be hard to check.

You can probe through the foil if you like.Get a full packer if you can find one, and if you can fit one on your grill. Ask the butcher about full untrimmed packers if you don't see them out in the bins.Obviously make the heat as indirect as possible. I assume you're going to use wood chips in a pan or something like that to produce smoke?Temp on the brisket doesn't really matter all that much, I've seen them done at 195, or 205, always depends on the individual slab o'meat. I typically don't "crutch" my briskets (crutching = wrapping in foil) and just use a finger to probe the fat cap. If your finger slides in like warm butter, it's done, no matter what the temp or how much time it's taken.Anyway, to answer your original question, I use a very simple rub-- 1 part salt, 1 part black pepper, 1 part paprika. Apply liberally all over. The paprika doesn't really add any flavor but acts as a carrier for the salt and pepper, to help form a nice bark.

I don't have probes (I know, I need to get them. I bought a set which stopped working almost immediately). I do use a Thermapen, but am wary of putting holes in the foil repeatedly. Plan to use a packet of chips wrapped in foil for the smoke. I've never smoked on a gas grill but understand it isn't too difficult. As far as the rub - any thoughts on sugar in it? I've seen rubs with and without, not sure if it has any difference that matters too much but I love it in my pork rubs.

I wouldn't do sugar on a beef rub. It works for some pork cuts, but not all.I use a standard rub of smoked salt, pepper, chili powder, cayenne pepper, smoked paprika, ground dried thyme, onion powder and garlic powder. All are the same 1 part except the salt, which is 2 parts.For some pork cuts I will add 1 part of brown sugar to that mix.Sometimes with beef, like a brisket, I just go with straight salt and pepper - 2:1.

Sugar can burn once you hit temperatures of 300 or more. If you're staying down at 225 it should be okay, but it sounds like you want to go higher.Also, agree with badgerfan, I don't use sugar for beef rubs in general, and especially not for brisket. As always though, you should do what you like, there's no single "right way" to do it despite what most arrogant Texicans will tell you.

Oh, and I'll often mix in about 1/4 part ground chipotle or 1/2 part ground ancho, but you have to know your audience. Like cayenne, this will spice up the meat considerably. Not everyone wants a lot of heat in their meat, so to speak.

A lot of this also depends on whether or not you are intending to use sauce, and also on what kind of sauce.A thicker sweet sauce is good with a spicier rub. To the contrary, a spicy vinegar sauce is good with a little sugar in the rub.It's all about balance.

Sauce? On brisket?????

utee94 wrote: Sauce? On brisket????? I was talking in general terms, for pairing sauces and rubs.I don't sauce my brisket, but I make it available for people who do. In the case of brisket, I never offer up a sweet sauce. It has enough fat to tame the heat all by itself.I've seen many people use sauce on brisket, including that time we all met up at Ruby's (you were not there).Their sauce, which I happen to really like, can work on brisket. I tried it there for the sake of it.I have some in my cabinet too. I order it online.

Yes, there are weird people even in Central Texas, that put sauce on their brisket. Cryin' shame I tells ya. And I'm sort of kidding. I've actually posted the BBQ sauce recipe from my dad's BBQ restaurant, on this very thread. But I rarely put sauce on brisket. If I have about 6 slices of brisket in front of me, I'll most likely eat the first 5 straight. Then I'll take the last one, toss it on a piece of white bread, throw on some sliced onion and jalapenos, and then a squirt of sauce. Fold that sucker over, and that's a nice way to finish the meal.

Heh. I go the opposite in 'Q joints.Get the fluff out of the way, and then it's straight meat.

I like beer with my brisket

Amen, brutha.

I wasn't going to use any sauce besides the drippings.

Oh you should definitely make some sauce. What else will people dip their white bread into whilst enjoying the brisket? You must also serve sliced white or yellow onion, jalapenos, and pickles. Pinto beans, potato salad, and cole slaw on the side.And nanner pudding for dessert.I'm pretty sure there's no other way to serve brisket.

Shiner's Octoberfest is on the shelfis it worth the $8/sixer?

There are many better Oktoberfests out there IMO. Also, for me, it's WAY too early to be drinking Fest. It's still 100 degrees outside for goodness' sake!

cooling off nicely herebeen in the 40's overnightwaiting for the El Nino winter

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:23:59 PM

I wish I could smoke something for the tailgate.. But between traveling all week for work and having to haul supplies between states, I just stick to grilling. I save my smoking for at home weekends. Add pork shoulder is my meat of choice. Kids love it and I can eat it meal after meal.Also with all the 11 am games in the BIG, I'm starting to get better at breakfast tailgates.

Nothing wrong with shoulder for breakfast!

847badgerfan wrote: Nothing wrong with shoulder for breakfast!Nothing wrong at all, just let it smoke overnight, and it's good to go in the morning.Down here in Texico, we'd put that on a tortilla and call it a breakfast taco. UT Breakfast Tacos

I'm thinking like a griddled Johnny cake with pork shoulder and a peach salsa with lime juice and jalapeno.

you could roll it in a pancake and dip it in maple syrupsweet and spicy

FearlessF wrote: you could roll it in a pancake and dip it in maple syrupsweet and spicyWrap that in bacon, deep fry it, and then we're talking!

great idea

Just looked at the index on page 1, it seems I've never shared with y'all how to BBQ beef short ribs. I did a batch recently that, and I'm being serious here, was the best food I've ever eaten. I'm sorry that wasn't humble, but I don't care. I'm dreaming about those beefers right now.I don't have time to tell you right now, but I will soon.

OK, the key to great BBQ beef ribs, is getting the right rib. There are basically two kinds of beef ribs available at the butcher. The first is called the "back rib." These are small, and are primarily what you see in grocery stores. Don't buy them.What you want is beef short ribs. They're big, real big-- so big some people call them dino bones or brontosaurus bones-- and if you can get the butcher to cut them well for you, they're going to be really meaty. A lot of butchers don't like to leave too much meat on them, because it means sacrificing some of the meat that would otherwise go to the ribeye and chuck cuts. So getting meaty beef short ribs can get expensive.But it's worth it.There are two styles of beef short ribs-- short ribs off the plate, and beef chuck ribs. The short ribs off the plate are better because these are next to the ribeye, but the chuck ribs are still great for BBQ (and that's what I used the last time I made them).Preparation is super duper easy. Get your rack of beef short ribs (will most likely be either 3 bones, or 4 bones, depending on how it's butchered), and smear some hot sauce on all sides. I used Cholula, but Tobasco or other Louisiana hot sauce works too. Your rub is going to be kosher salt and coarse black pepper, I do about 1:1. In the video link I'll provide at the end, you'll see (James Beard Award-winning) pit-master Aaron Franklin put the salt on first, and then the pepper, which he does so he can see exactly how much salt went on. That''s fine too. You can put it on pretty thick, there's a lot of meat and fat to absorb the salt and pepper, and you want a really good, crusty bark at the end of it.Pit goes to 285 (hotter than I do for brisket which is 225), and the ribs go on, bone-side down. You don't even need to open that lid for at least 4-5 hours.After 4-5 hours, you can check for doneness with your temperature probe. You're not really worried about the temperature, so much as the feel. If the probe meets resistance and the meat still feels "tight" it needs more time. If the probe slides in easy and the meat feels loose, it's ready to come off. A small rack might take 5-6 hours, a large one up to 8 hours, at 285.Oh, and the first time you check for doneness, Franklin recommends spritzing the meat anywhere it's looking too crusty with water or other liquid of your choice (some folks use apple cider vinegar, works well, I used apple juice + apple cider vinegar).When they're done, you'll be able to probe easily through the front side of the rack, through the meat between the bones, and also easily through the membrane on the back side (bone side) of the rack. Temperature will probably be between 198 and 204, but every rack is different, so the feel is more important. Remove using a towel instead of tongs (to preserve the bark). Let it rest for ~20-30 minutes, and then slice the ribs apart. Finished products should look something like this: Now, down here in Texico, we wouldn't put any sauce on this. Certainly not before or during cooking, and typically not afterward either. The meat should have so much juiciness, it makes its own sauce.BUT, if you really like sauce, I have a recipe for it somewhere further up the thread.Here's the link to Aaron Franklin's video for those that are interested: https://www.youtube.com/watch?v=nFVu_XwLrew

and if you make 'em like that, and then elect not to make beef stock at a later date with those rib bones, you should be punched in the face.

Yup, makes great beef stock for sure.

beef ribs like that will ruin you for pork ribsmy favorite thing to eat, hands down

FearlessF wrote: beef ribs like that will ruin you for pork ribsmy favorite thing to eat, hands downI'll be headed over to John Mueller Meat Company for lunch on Thursday, and beef ribs like that are part of the plan!

enjoyed some fabulous beef short ribs in Minneapolis last Friday nightShould have taken a few pics, but it was quite dark in the dining roomand the martinis were flowing with potato vodka!

Bought The Food Lab by Kenji Lopez-Alt. Wonderful cookbook, if you like to read about the why of a recipe more than the recipe.

I've been fooling around with fried chicken. A quick or long soak in butter milk, egg, salt, pepper, garlic powder, oregano, paprika, and cayenne. Followed by a dust of flour, corn starch, and baking powder. My main issues have been fry temp. What works on a chicken tender beautifully can lead to too dark crust on a bone in piece. I did a batch that I finished in the oven, but I didn't love that, either.

I've always just done it in a large cast iron skillet the way my grandmother did, and it turns out well.But I have a buddy who became obsessed with it the same way I am with BBQ, and after a lot of experimentation, he decided that using a pressure cooker was the way to go. And I have to admit it's great.

utee94 wrote: I've always just done it in a large cast iron skillet the way my grandmother did, and it turns out well.But I have a buddy who became obsessed with it the same way I am with BBQ, and after a lot of experimentation, he decided that using a pressure cooker was the way to go. And I have to admit it's great.Frying in a pressure cooker? I am intrigued.

Yup, frying in a pressure cooker. He says that's how some of the chains like KFC do it and get such consistent results. I've never researched to determine if that''s true, but he has and I have no reason to doubt him.Speaking of birds, I'll be hosting Thanksgiving for the extended family this year, and we're going to deep-fry one turkey, and BBQ another. I'll try to post up some pictures this go-round.

http://www.food.com/recipe/jersey-disco-fries-507069An East Coast theme seems appropriate this week, what with the Huskers headed to New Jersey. So how about Jersey Disco Fries? Check out the recipe at food.com. Let's see … steak fries covered in chicken gravy and cheese. Tell me you're not intrigued.

FearlessF wrote: http://www.food.com/recipe/jersey-disco-fries-507069An East Coast theme seems appropriate this week, what with the Huskers headed to New Jersey. So how about Jersey Disco Fries? Check out the recipe at food.com. Let's see … steak fries covered in chicken gravy and cheese. Tell me you're not intrigued.Looks okay, but I'd rather cover those fries in chile con queso instead of Cheez Whiz, and I'd rather use pico de gallo over gravy. And some jalapenos, serranos, gucacamole. NOW we're talking...

Turkey's been in the brine for 20 hours now, about to take it out, rinse it, and let it dry in the fridge overnight. It'll go on the smoker at 325 tomorrow morning around 9, should be ready by 12:30 or so.

This is a recipe for Biggie Mama's tomato sauce, kinda, because I was 9 when she died. So, much of the stuff is based on a memory from 40 years ago, which is probably better than my memory from 40 hours ago. Some of the stuff, like the baking soda, is my deal. And I'm not sure what kind of tomatoes she used but in the summer she used the ones from her garden.This was my great grandma from Sicily, and yes, I called her Biggie Mama because she was the oldest grandma and also was about 4' by 4' or so.Anyway, the sauce: Extra virgin olive oil 1 large yellow onion, diced ½ tsp Crushed red pepper flakes (optional, or more if you like it spicy) Salt and black pepper 6 cloves fresh garlic, finely minced 4 Tb Italian flat leaf parsley, finely chopped 1 can of whole, peeled San Marzano tomatoes, 108 oz can Sugar (optional) Baking soda (if needed) In a large stockpot, add about 2 tablespoons of the olive oil and bring to medium heat. Add the onions and red pepper flakes and season with salt and black pepper to your taste. Cook until the onions become slightly translucent. Add the garlic and cook for another few minutes, being careful to not burn the onions or garlic. Add the parsley and cook until just fragrant, about 1 minute. Stir in the tomatoes to combine the mixture. Reduce heat to medium/low and cover. Simmer for one hour, stirring occasionally. For a rustic sauce, use a potato masher to crush the tomatoes and onions. For a smooth sauce, use an immersion blender (if available) or a traditional blender (be careful to cover lid with a towel if sauce is still hot, or wait for sauce to cool). When blended to the consistency you like, taste for salt and pepper. For a sweeter sauce, add sugar to taste. If the sauce is too acidic, stir in baking soda about 1/8 tsp at a time and taste. Cook for 5 minutes longer and serve over your favorite pasta or add meats of your choice for braising.

Looks good, will have to try that soon. Thanks bf.

I had a successful debut using the Big Green Egg last week. The brisket turned out very nicely, great smoke, nice bark. I made some mistakes on the whole pork shank (though the clock and family schedule put me in a tough spot to finish it properly), but it was still pretty good, just needed a little more time. the half chickens I grilled were delicious, I am pretty convinced that Big Green Egg is far and away superior at indirect cooking than any possible gas grill set up.Regulating temp is definitely the toughest task. Also getting a thermometer probe at grate level is key. The built in (as suspected) thermometer was off anywhere between 15-40 degrees from the grate surface probe that I had.

well done!I'm sure if the debut was successful, the results will be fabulous going forwardI'd like to have one of those some day. Just too busy golfing....... in the summer

MH should probably post some pictures and give us a list of all the accessories.Also... what does that thing weigh? I'd have to make sure my deck could structurally handle that kind of a dead load in addition to the live load I apply to it.

put it on the boat

847badgerfan wrote: MH should probably post some pictures and give us a list of all the accessories.Also... what does that thing weigh? I'd have to make sure my deck could structurally handle that kind of a dead load in addition to the live load I apply to it. If I could get a tutorial on posting pictures (what happened to the sand box thread we used to have?) I would be happy to do so. I have a 'L' Egg and it weighs about 168 lbs. Proper and precise assembly is very key (no, I didn't do it myself, my wife had that taken care of, that was part of the surprise). The XL is 200+ and I think the XXL is over 400 lbs. I do have it on a metal 'nest', which is on locking wheels, which is a BGE accessory. I noticed on the website, but didn't study, they have lots of useful tips/pointers for how to handle the BGE on a wood deck. I have mine right on our back patio.I also have the stone plate insert which has some cheeky EGG name, which I've forgotten , which is what you need to do indirect heat.My wife also got me a few large bags of the BGE branded natural charcoal (chunks), and a nice cover (I do grill year round), so I don't anticipate moving this to the garage or storage. I see there are a whole host of other 'EGGcessories' which I haven't yet shopped. I can tell you the one thing I will get is the device that connects the grate to the stone plate, which then be lifted in and out in one piece and also give you a slightly raised grate. I watched some master of the EGG on a you tube video using it and I can tell that's something that is worth it.I used my own probe thermometers, which I can read from inside the house to monitor temps. I have yet to do any direct grilling on it.

Thanks.What kind of thermometer do you have?FF... Gas mileage is bad enough on that boat.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:25:02 PM

First - gasoline is cheap! so, is diesel fuelI need a wireless thermometer - maybe next year for xmasif I'm a good boy

I believe BGE calls that do-hicky a "plate setter." They're more than willing to sell you all kinds of accessories, that's where they make a ton of their money (like any other business). But the plate setter is well worth it and the most important accessory you can buy, assuming you want indirect cooking, which obviously you do.Plenty of wireless temp probes on the market, I've had a couple and they work well enough but all tend to crap out after a few years. Currently I just use a cheap $15 wired one, the probe goes through a potato that sits on the grate, and the read-out part sits outside the cooking chamber on the handy shelf my offset has. My lid-mounted thermometer has gotten WAY out of whack over the years, it now reads almost 100 degrees too low, so if you think you're cooking at 225, it's really about 315.

Ah, yes the 'plate setter'. I would argue there's no reason to get a BGE without the plate setter do hicky.I do agree that eventually all of these wireless probes crap out. I'm currently using a 'Char broil' version somebody gave me (I think that's the Lowe's house brand of grill stuff.   It works fine, I'm sure it will suck before too long, after it is dropped or whatever. There is nothing beating homemade workarounds.The lid mounted thermometers are about as good as Bank Thermometers at telling you the temperature outside. However, as long as I know which way it is off, and by how many degrees, that's ok. It's kind of like a clock that is four hours slow, and you just know it. My lid mounted BGE thermometer is between 20-40 degrees warmer than the grate level probe and it was again last night when I made some chicken

My lid thermometer was right on for several years, when measured against the grate temperature with a separate probe. Which of course, means that it was NOT correct for the actual temperature at the top of the smoker, but as you point out, knowing the approximate delta means you can still use it.So I stopped being a fanatic about checking the grate temperature (especially since my last wireless probe crapped out), and awhile back I noticed that for a couple of cooks in a row, my briskets were finishing up sooner than I expected. That's when I busted out a new digital instant read thermometer and checked it, finding it was ~80 degrees off.Gotta tell you though, those briskets were still delicious, so I finally had to break down and admit to one of my BBQ buddies (who cooks hotter and faster because he's a BBQ competition pitmaster), that higher heat actually works just fine. I was always a 225 degree religious fanatic, but 315 works just as well, and dramatically reduces the cook time. I still go 225 most of the time because it's tried and true, but on those rare occasions when I can only find a really big brisket (14 lbs or more) then I won't hesitate to crank up the temps and avoid cooking all night.

After much research, shopping and review, I've decided to not pursue the Big Green Egg for my home. There is nothing I cannot prepare on it that I can't accomplish now with the equipment I already have. I don't do a whole lot of smoking as I'm not around here in the summer and I've taken more to stove cooking in the cold months. I haven't touched my outdoor equipment since before Thanksgiving, actually. It just didn't make sense to drop that kind of money on another piece of equipment and all the Eggcessories. Maybe 15 years ago.. I should have bought one when I first saw it. Oh well.For the record, I have a Weber Genesis and a Weber Performer on my deck at this time.

That's a prudent decision. Having overlapping equipment (at those price points) is not my kind of thing. (yet my wife still thinks we need two shop-vacs....sigh). As we all say in my biz, 'we can't have redundancies,' around here My modest sized decade old gas grill has seen better days, so I know it is on its way out, but its still gonna bang out burgers/sausage for the rest of its days.

I just finally got the gas grill, and only because I won it at a silent auction for charity. I know I paid too much for it... but I was feeling good that night so whatever.As for the charcoal grill... That's coming up on 15 years old and it still looks new. You can't kill a Weber.

I made chicken parm last night. I used boneless, skinless chicken thighs. I bought chicken breasts and was going to slice them, but then I thought, why am I slicing raw chicken into the shape of boneless thighs? Seeing how I had leftover thighs in the fridge from making fajitas, I went with those. Turned out pretty well - the breading was flour, then egg, then a mixture of oregano, parmesan reggiano, and panko bread crumbs. Further, instead of cooking it in the sauce, I baked it with mozzarella and more parm then served it with a sauce. This maximized gooey and crunchy, two of the most important things in any chicken parm.

So I often wondered about this for chicken parm. I've had it dry out in the past so it seems like using the thigh prevents that from happening?Good call. I'm going to have to try that sometime. Did you brine at all? Buttermilk?

I won't speak for MaxSam, but I keep 'em thin, and simply eat more than one.   but otherwise, I would agree thighs are the best way to go, though a lot of people don't like the thighs for some silly reason.

I didn't bother with a brine. Thighs are tough to dry out

yup, I'm a breast guy when it comes to chicken, but the thighs are much better for chicken parm

Going to look at Big Red Kamado Grill on sale for $249.00 at Menards. Thoughts?

I only know folks with BGE, so can't really comment on any of the other brands out there. One thing I've heard is that the off-brands have a tendency to crack under high heat, which is kind of the point, but that's just anecdotal so take it for what it's worth.

utee94 wrote: I only know folks with BGE, so can't really comment on any of the other brands out there. One thing I've heard is that the off-brands have a tendency to crack under high heat, which is kind of the point, but that's just anecdotal so take it for what it's worth.Thanks utee. I bought it. I seasoned it and used it once, so far so good. It seems to be well insulated and the online reviews suggested that it may even be better insulated than the BGE. I'll see how it holds up. At $250 it was a LOT cheaper than the BGE and even significantly cheaper than most knock-offs. First meal from it:I marinated chicken-brest in a mixture of diced peaches, pecan pieces, and apple-cider. I then smoked the concoction over pecan wood brushing some of the leftover peach/pecan/cider mixture over it a couple times to maintain moisture. It was VERY good. I had veggies and cornbread for sides.

Sounds like an interesting tool in your toolbox.Maybe brine the chicken next time. I've been brining all the breasts I do now and it works really well. Pork tenderloin and chops too.

I brined some pork tenderloin and cooked them side by side with un-brined. I actually preferred the un-brined. Just for reference, this was for BBQ not grilling, I slow-smoked them at 225 for about 1.5 hours and pulled at internal temp of 140 (which is low for some people, but I always cook pork to 135-140 and haven't died from it yet  ). The brined ones were not any moister. and were noticeably saltier, which is unusual because that's never been the case for me when brining fowl.Anyway, I do brine most fowl, and the brined turkey I BBQ'd over Tday was probably the best BBQ bird I've ever eaten.

I'm not sure I'd brine pork for smoking either. It's not hot enough to dry it out like charcoal can do.I like to include a brine to add flavor. I never use the full amount of salt called for, for obvious reasons, and it still works fine. I'll include an array of chiles in almost all of my brines. For Saturday's chicken I used ancho, habanero and chipotles (all dry).

I probably could have cut the salt in the rub, but since it didn't come out any moister, which is the main point, I don't feel the need to brine pork for BBQ anymore. I did brine some thick chops that I seared in the skillet and finished in the oven, turned out really well, but I'm not sure it was better than the way I normally do it.For fowl, though, I definitely brine, and love the results.

I was driving west on I-40 just out of NC in TN and hit something, I know not what exactly, and the front tire went dead flat inside a minute. I managed to exit and examine it, and tried to inflate it with air with no luck. These are "run flats" and I drove carefully to the nearest town of any size on back roads and got it changed the next day. The sidewall was torn out. The wheel fortunately was OK apparently, as this happened two months ago locally and the rim was bent and had to be replaced.We had to stay overnight and the tire was almost $400. Bummer.I am not a fan of these low profile tires. These are 35s and there isn't much rubber between wheel and outer tire.

that is a bummerexpensive tire, lucky it was a run flat, otherwise you'd have been jacking and putting on the spare along side the interstateno fun

How'd it go?

847badgerfan wrote: How'd it go?It went well! The new smoker works great. At the price ($250), it was a bargain. So far I have smoked skinless chicken breast, chicken legs/thighs, and ribs. All were great. I also baked cornbread in it because the oven was otherwise occupied and that worked great as well. Next few things to try are pizza (I have two stones and can fit both in the smoker at once so I'll be able to do two) and then chicken wings (I just bought racks to hold up to six-dozen chicken wings so I'm planning on making six flavors of smoked chicken wings next time I have a group to cook for:Plain: (just smoked chicken wings)Honey-Bourbon BBQ: I made the sauce using local buckwheat honey and I love it but g/f and most of her family think it is too hot. Honey-mustard BBQ: I made this sauce as well roughly following the recipe I posted in this thread (see page 21). Creamy Buffalo: I'll just use Sweet Baby Ray's for this one. Garlic-Parmesan: G/f's favorite flavor. I found a recipe online that looks easy and good. HOT!: My plan is a combination of smoked habaneros, jalapeno innards (left over from making the 'armadillo eggs listed in this thread, see page 18), honey, and vinegar. I'll add the Garlic-Parmesan wing sauce recipe if it goes well. FWIW: LetsGoPeay's "Armadillo Eggs" recipe on page 18 is excellent. He suggests to bake it and utee suggests to bread and fry it, but I've been grilling them at tailgates for the four years since he posted that and it works great. I also recently did some in the smoker and that works too. One tip, he mentions to freeze them and this helps a LOT. If you don't freeze them it is hard to keep them together long enough to get them cooked. Another tip, the jalapeno innards (that you take out to put the cream cheese in) make a great 'heat' for BBQ sauce. Usually, I make up a bunch of Armadillo Eggs at once when I need to make BBQ sauce then just throw them in the freezer and take them out as needed for tailgates and whatever else. As far as smoking chicken wings, what do you folks suggest? To brine or not to brine, that is the first question? After that I'll probably smoke them over apple or pecan (mostly because that is what I have available). Thoughts?

I'm pretty busy right now so it will not be right away, but I noticed when looking up some recipes on here that the index hasn't been updated in quite a while. The last recipe included in the index is ELA's Tequila Lime Chicken on page 18, added on 8/22/12, so it appears that I have about four years and 11 pages of recipes to add to the index. If you have anything you want included in the new-and-improved index be sure to add it in the next few weeks. Also, if you have any thoughts on improvements for the index feel free to share those. If they aren't too hard, I'll add them. If they are then I'll just nominate you to be in charge of the new-and-improved index, LoL.

EastLansingAdam wrote: 847badgerfan wrote: Torch works pretty well on fish and shellfish, as well as cheese toppings.I'll endorse this, although I haven't done it myself.Are we talking plumbing torch with MAPP or bringing in the Acetylene?

ELA and Badge:You two had a discussion of wings back on page 11 (August, 2011). Since I'm getting ready to smoke some wings I have some questions:Badge, you mention that grilling has less fat and that is part of the reason I want to smoke them. My dad has a heart condition so he shouldn't eat fried wings. Then you talk about brining them in "heavily salted water". Well, dad shouldn't eat too much salt either so that might defeat the purpose. If I skip the salt is there any point in brining them? What if I go light on the salt? I'm thinking that is going to be the worst of both worlds, not enough for the desired taste and too much for the desired healthy eating. ELA, you questioned cooking them using Badge's method (20 mins on the grill then 20 mins in the oven at 350) then you said that you tried it and they "turned out perfect" but when badge said he was "glad you liked them." you said "well, I wouldn't go that far, but the problem was not in the method." Ok, what did you mean? Would you use the method again? I think smoking them will be great for flavor but I wonder how people will react. Most people are used to crispy wings because they are used to deep-fried wings. It seems like badge's method is an attempt to get the crispy effect without frying, am I right? I'm just looking for ideas here.

I don't always use the entire amount of salt in the water, and I rarely brine wings anymore these days. They are fatty enough so they don't dry out. I'd just season them and put them on. Pretty hard to screw up wings.

MisterBlack wrote: I smoked the salmon on Sunday, and it came out pretty good.I did a brine with kosher salt, but only had about 2 hours to let it soak. It still did a nice job though. I made a wet rub using lime zest, lime juice, lemon juice, olive oil, crushed garlic, sea salt, black peppercorn, and thyme. After the brining, I rinsed the salmon with cold water and patted it dry. Then I coated with the rub and let it sit for a half hour while I got the smoker ready.I smoked the salmon skin side down, on foil, for 3 hours, keeping the temperature between 160 - 190 degrees. I used Alder to smoke with. About every hour I added another coat of the rub. I had a pretty good size filet, big enough for 4 generous portions about 1 1/2 to 2 inches thick. The flovor was very nice, and it was tender, not dried out at all. I served it with homemade ceasar salad. Overall pretty good dishMisterBlack wrote: The brine was 2 TBS kosher salt to 1 cup water.The rub was something like this (not exact , as I eyeballed it):zest and juice from 2-3 limes1-2 TBS fresh thyme1 tsp black pepper1 tsp sea salt1-2 TBS olive oilI juiced 1/2 of a lemon and added 1 clove crushed garlic becuase I had it left over from the ceasar salad and I figured it would add some flavor.I got the salmon from a store close to where I live. I live in Florida, and to my knowledge there is no natural or man made places to fish salmon here, so I'm not sure where it came from, but I know it was fresh. The skin didn't seem to have an affect on the flavor.I did this over the weekend, very good! G/f's step-dad said it was the best Salmon he had ever had.

I was pleasantly surprised with my rookie effort on the BGE yesterday with two racks of baby back ribs. Again, what a great device, especially for indirect purposes. What was most surprising was my wife's appetite with them. Normally she pick at a few ribs and that's all. She was startled to be caught eating them right off the bone. I think that's the most I've ever seen her eat (ribs). Generally she's big into 'smoked' anything.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:25:59 PM

MarqHusker wrote: I was pleasantly surprised with my rookie effort on the BGE yesterday with two racks of baby back ribs. Again, what a great device, especially for indirect purposes. What was most surprising was my wife's appetite with them. Normally she pick at a few ribs and that's all. She was startled to be caught eating them right off the bone. I think that's the most I've ever seen her eat (ribs). Generally she's big into 'smoked' anything.Hope it works well for you! We should compare notes sometime.

BGE is a great and versatile cooker.

Whole packers went on sale this week for $1.97/lb, so I picked up a couple. One went in the deep freeze for later, and one is going on the smoker for Mother's Day. Also got a few racks of St. Louis cut pork spare ribs.Makes me wonder how low beef prices will go this summer? Usually the best sales are the week before Memorial Day, 4th of July, and Labor Day, when back in the old days before beef prices spiked, they'd go on sale for $.99/lb.Anyway, maybe one of these days I'll sign up for a web photo hosting site and post up some pictures of the goods.

your facebook page will host pics

I ain't linking my FB page to this joint.

medinabuckeye1 wrote: Ahh, the Akorn. Yes, I actually do hear folks say that these are even better insulated than a clay kamado. And all that with two shells of steel with some foam insulation in between.Good cooker. If you're not already on it, check out Kamado Guru. Great place to learn about how to make the most of these wonderful contraptions.

bwarbiany wrote: Ahh, the Akorn. Yes, I actually do hear folks say that these are even better insulated than a clay kamado. And all that with two shells of steel with some foam insulation in between.Good cooker. If you're not already on it, check out Kamado Guru. Great place to learn about how to make the most of these wonderful contraptions.I've been very happy with the insulation so far, but I haven't tried cooking in winter yet. A friend has a cheap, uninuslated one and he says it is completely useless in winter because the heat zones are so bad. Thanks for the Kamado Guru link. I looked around a bit and I'll get back there at home when I have more time.

I'm thinking when my Weber pukes, I'm getting one of those. Of course, when my Weber pukes, I might be in diapers. So probably not.

Topolobampo Mezcal Maragaritas(from Rick Bayless via the Washington Post) Ingredients Coarse kosher salt, for garnish 6 to 10 ice cubes 1 1/2 ounces Wahaka Joven Espadín Mezcal (see headnote) 1/2 ounce Torres 10 Imperial Brandy Gran Reserva (see headnote) 2 1/2 ounces limonada (see NOTE) 3 dashes Peychaud's bitters Lime wedge or wheel, for garnish Directions Wet the rim of a cocktail (martini) glass. Invert it onto a dish of coarse salt to coat the rim. Fill a cocktail shaker with the ice. Add the mezcal, brandy, limonada and bitters; seal and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking. Strain into the glass. Garnish with the lime; serve right away. NOTE: To make the limonada, combine 1 cup of fresh lime juice, 1/2 cup of sugar and 1 1/2 cups of water in a pitcher or glass container. Stir until the sugar has dissolved. Cover and refrigerate until well chilled. The yield is about 2 3/4 cups. * 847 NOTE: Fresh limes are key int this thing. I know it's a pain in the ass, but man, ya gotta do it.

takes a few limes to produce a cup of juice, but it's not that toughpatience

847badgerfan wrote: Topolobampo Mezcal Maragaritas(from Rick Bayless via the Washington Post)IngredientsCoarse kosher salt, for garnish6 to 10 ice cubes1 1/2 ounces Wahaka Joven Espadín Mezcal (see headnote)1/2 ounce Torres 10 Imperial Brandy Gran Reserva (see headnote)2 1/2 ounces limonada (see NOTE)3 dashes Peychaud's bittersLime wedge or wheel, for garnishDirectionsWet the rim of a cocktail (martini) glass. Invert it onto a dish of coarse salt to coat the rim.Fill a cocktail shaker with the ice. Add the mezcal, brandy, limonada and bitters; seal and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking. Strain into the glass.Garnish with the lime; serve right away.NOTE: To make the limonada, combine 1 cup of fresh lime juice, 1/2 cup of sugar and 1 1/2 cups of water in a pitcher or glass container. Stir until the sugar has dissolved. Cover and refrigerate until well chilled. The yield is about 2 3/4 cups.* 847 NOTE: Fresh limes are key int this thing. I know it's a pain in the ass, but man, ya gotta do it.Lots of sugar, looks pretty girly to me.

I made a batch on Sunday and cut the sugar in half. It worked fine, but I like tartness (as does my wife).

Tart is fine. Originally margaritas were made with the juice of (key) limes only, no additional sugar added. I like them that way, or with some sugar, but I definitely don't like them when they get too syrupy sweet.

I like upside down margaritas

What's not to like?

I believe that pic is from a place in beloved Lubbock

I did more than my fair share of that in South Padre, and Matamoros, Mexico. Good times.

Good timesso many that I finally had to shut it downI still have 4 pour spouts in the cupboard if neededI assume it might be even better today with the advances of better tequila

My wife got me a KettlePizza topper for my grill to turn it into a pizza over. Anyone used those before?

Nope.But I did BBQ a brisket and 3 racks of pork spare ribs over the 4th of July weekend. Had just enough leftover to cube up and save for some brisket enchiladas this weekend.

I'm still fooling with it. I'm trying to get temps in the 1000-1200 range but haven't gotten close to that yet.

How would you get the temps that high? Is that really even possible?

coal might get you to 1,000 degrees

847badgerfan wrote: How would you get the temps that high? Is that really even possible?I've read things from people I trust that it is doable, but I can't confirm it yet. But I still have a few tricks to play.

Wood fires can get up to 1600 degrees. Oak can burn 900-1200 degrees. Even in my offset, I've had the furthest point of my main cooking chamber up to 600-700 degrees without really overloading the firebox. That was with mesquite, I was intentionally burning it down to coals before cooking.

Smoking a few racks of baby back ribs and some chicken today on the green egg, its a hot one today, fortunately I get patio shade by 2 pm est. Actually fighting to keep the temp down today beneath 275 for a little while. I've tinkered and done 235, 275, 250, I think there's a decent range in there where you can't mess things up, though in a perfect world, I'd keep it closer to 235. Yes, I do a variation of the 2-2-1 on these racks. Pretty doggone consistent work product.Best thing, is when the people get here, the work is all done, save warming up the cornbread.

you got gravy for that cornbread?

FearlessF wrote: you got gravy for that cornbread?Hmm, I'm intrigued, may I subscribe to your newsletter?No, our friends brought the tasty cornbread. The ribs were crushed, even by one of the kids. Four kids all 7 and under and only one of them has the wits so far to take down some ribs. We've got work to do with this generation. I threaten to send my girls to Food Camp. I've even got their cousins worried about trying exotic foods like cole slaw, summer sausage and grilled cheese sandwiches. I may actually start this damn Food Camp myself.

hah, reminds me when my brother was about 7 years old, thought gravy was too greasy and put butter on our Grandma's cornbreadI was never like that. Interestingly, my daughters enjoy all types of food and not afraid to try things. It's more an attitude than anything

My kids love ribs. And brisket. And smoked chicken, turkey, and sausage.They're not too big on cornbread, not sure why.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:27:00 PM

I get being a bit picky, and loving your staples as a kid, but its getting to be a standstill with the 7 yr old. She could/would eat peanut butter sandwiches, pancakes, bread, tacos and cheese pizza for a year straight and be happy with it.I think the only food I tend to avoid is tuna, and olives, but even then I'll eat certain presentations of it (rolls, generally raw only, I would never turn down a piece of Toro). Never tuna salad. I don't understand why I don't like olives, I love briny flavors and mediterranean food (plus sea urchin, oysters, olive oils). No olives though.

I don't like olives either, not by themselves anyway. I can take them in prepared methods, like tapenade served on sandwiches and the like, but never by themselves.I also loathe pickles. I like pickled jalapeno, pickled carrots, pickled cabbage, but not pickled cucumbers. I'm not a big fan of fresh cucumbers either, though.Other than that, I'll eat pretty much anything.But yeah, my kids are pretty picky too, at age 6 and 8, especially concerning vegetables. The boy loves green beans, and the girl loves broccoli, but neither likes the other green vegetable.

I can't eat liver as just liver. But I like things like rumaki (bacon) and such. I like foie gras too, when prepared right.

Yeah, preparation makes all the difference in the world.   Liver and onions sounds like a perfect combination, what could go wrong? Liver, and offal in general are particularly challenging, as if it doesn't fit just right for your palette it can kill the meal.   Of course the best way to do (or introduce) liver is in Braunschweiger, or just liverwurst.

Yeah, liver pate is interesting I guess, but I need a good cracker, mustard and raw onion to make it good for my palette. I need to get back to posting some recipes here. We all do, actually. I've got a few new ones I made this summer that I'll get posted soon.

I live olives in my beer

FearlessF wrote: I live olives in my beerWeirdo dirt farmer.

MarqHusker wrote: Yeah, preparation makes all the difference in the world.   Liver and onions sounds like a perfect combination, what could go wrong? Liver, and offal in general are particularly challenging, as if it doesn't fit just right for your palette it can kill the meal.   Of course the best way to do (or introduce) liver is in Braunschweiger, or just liverwurst.What's the difference

847badgerfan wrote: Yeah, liver pate is interesting I guess, but I need a good cracker, mustard and raw onion to make it good for my palette. Cindy got me liverwurst back in May.Toasted Pumpernickel or Rye w/brown mustard and raw onion is exactly how I had it.It was pretty damn good for a change of pace.Somewhere the old folks are salivating

utee94 wrote: FearlessF wrote: I live olives in my beerWeirdo dirt farmer. Bug eater - get it right

------------------------------------------------ MrNubbz wrote:MarqHusker wrote: Yeah, preparation makes all the difference in the world.   Liver and onions sounds like a perfect combination, what could go wrong? Liver, and offal in general are particularly challenging, as if it doesn't fit just right for your palette it can kill the meal.   Of course the best way to do (or introduce) liver is in Braunschweiger, or just liverwurst.What's the difference---------------------------------------------Braunschweiger is always smoked. Often spreadable and frequently has pork in it along w liver. Some ttimes I think bacon too.Liverwurst is in a casing typically sliceable.

MrNubbz wrote: 847badgerfan wrote: Yeah, liver pate is interesting I guess, but I need a good cracker, mustard and raw onion to make it good for my palette. Cindy got me liverwurst back in May.Toasted Pumpernickel or Rye w/brown mustard and raw onion is exactly how I had it.It was pretty damn good for a change of pace.Somewhere the old folks are salivatingonce again, very good pared with BEERlike olives

Olives are gross.But beer is delicious.

I broke down and bought a pressure cooker on Amazon Prime day. I don't use it much now, but as the weather cools down I anticipate making all my chili and many other stews and soups. Anyone with good pressure cooker recipes?

pressure cookers are good for Longhorn beef from Texas...it's a joke, utee

But probably true. Longhorn cattle are a tough and stringy breed. I know several people that ranch them, but I don't know anyone that actually eats them!  I'm curious how/why you use a pressure cooker for chili? The long cook time isn't just to break down the meat, but also to meld the flavors. I can't comment from personal experience, but I'd worry that pressure cooking chili would skip some valuable melding time.Like other similar dishes, actually refrigerating overnight and consuming the next day tends to enhance chili's flavor.

For not so tender cuts of beef, this can be great.....http://pressurecookerconvert.com/pressure-cooker-smoky-swiss-steak/

utee94 wrote:But probably true. Longhorn cattle are a tough and stringy breed. I know several people that ranch them, but I don't know anyone that actually eats them!  I'm curious how/why you use a pressure cooker for chili? The long cook time isn't just to break down the meat, but also to meld the flavors. I can't comment from personal experience, but I'd worry that pressure cooking chili would skip some valuable melding time.Like other similar dishes, actually refrigerating overnight and consuming the next day tends to enhance chili's flavor.Cause I ain't all day. I like a five hour cook, but I doubt the differences are very obvious and I can get it out on a weeknight. Also, pressure cookers do have a reputation for getting a little more flavor out of meat compared to slower cooks.

I've never used one of those things. For chili I use a cast iron skillet to brown the meats and then a crock pot to slow-cook the mixture, usually for 12-15 hours, on low. Most of the cooking happens while I'm sleeping.

KFC Original Recipe, from the Chicago Tribune.

ground ginger is probably the only spice that throws me off.I wonder if 'oregino' is simply a misspelling or something else?

The Trib chalked that up to spelling error.

847badgerfan wrote: I've never used one of those things. For chili I use a cast iron skillet to brown the meats and then a crock pot to slow-cook the mixture, usually for 12-15 hours, on low. Most of the cooking happens while I'm sleeping.You should get one. I'm finding it pretty awesome for breaking down chuck roast quickly into a variety of things, taco fillings, pot roast, that sort of thing. I've heard they are awesome for getting flavor out of bones, too, but I haven't gone that route yet.

Sounds interesting, but are they really as effective as a long cook in extracting/building flavors? That would be the key to me.Had a great Osso Buco they other day that I'm going to try and replicate. Seems like that might be a way to do it, as opposed to a long cook?

847badgerfan wrote: Sounds interesting, but are they really as effective as a long cook in extracting/building flavors? That would be the key to me.Had a great Osso Buco they other day that I'm going to try and replicate. Seems like that might be a way to do it, as opposed to a long cook?http://www.seriouseats.com/2014/01/ask-the-food-lab-can-i-make-stock-in-a-pressure-cooker-slow-cooker.html

847badgerfan wrote: I've never used one of those things. For chili I use a cast iron skillet to brown the meats and then a crock pot to slow-cook the mixture, usually for 12-15 hours, on low. Most of the cooking happens while I'm sleeping.15 hours?mine takes 3 hours

I use some ground beef, chorizo, fresh onion, fresh garlic and fresh peppers in my chili. After the 12-15 hour cook, all those things are completely broken down and invisible. All that's left is the cubed steak meat variety. The rest is a nice, thick and flavorful gravy.It's how it's done.

utee94 wrote: I don't like olives either, not by themselves anyway. They go great in chili w/beans

847badgerfan wrote: I use some ground beef, chorizo, fresh onion, fresh garlic and fresh peppers in my chili. After the 12-15 hour cook, all those things are completely broken down and invisible. All that's left is the cubed steak meat variety. The rest is a nice, thick and flavorful gravy.It's how it's done.I'm sure this tastes great but how much nutrients are left in the vegetable content after the meat has been cooked to perfection?Taking care of this Adonis like earthly vessel is a priority of mine

847badgerfan wrote: I use some ground beef, chorizo, fresh onion, fresh garlic and fresh peppers in my chili. After the 12-15 hour cook, all those things are completely broken down and invisible. All that's left is the cubed steak meat variety. The rest is a nice, thick and flavorful gravy.It's how it's done.you got that right - meat with good spicy gravymy cubed Tri-tip is cooked and tender after 3 hours and the chopped onion, garlic, & peppers are gravycrock pot on high - a nice 7 bubble simmerI could see 5 or 6 hours, 15 just seems too long, but it must work very well, because I know how the food you cook tastes

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:28:00 PM

I grilled quesadillas in the pizza oven for Labor day. They turned out ok. Not as good as ones in the skillet, but all right.

I think the tortillas in a quesadilla require the skillet to achieve proper texture and crispiness. Oh, and my chili usually goes for 8 hours or so.

Speaking of using Skillets. My favorite breakfast for dinner dish (or anytime for that matter).This is often a great empty the refrigerator dish, and works for all kinds of substitute ingredients, so don't take this as the only way to make it.Frittata (w/ bacon)10-12 eggs8 slices bacon2 shallotsa large bunch of 'greens'1 cup of cheese (parm or asiago)1 container of ricotta (full fat, maybe 12-16 oz)preheat oven , I do 350 degrees.Cook/fry some bacon (about 6-8 strips), save a few tablespoons of the bacon fat. Let bacon dry on towels, eventually break it into 1/2 inch or so pieces.Slice a bunch of shallots really thin (about a cup maybe) and saute them using about a tablespoon of bacon fat in a big skillet (something that can go into the oven, such as All-Clad, or an iron skillet. Saute on medium for about 4-5 min.A whole bunch of greens, really any kind (spinach, mustard greens, kale if you are so inclined, chard, whatever) rough chop those, after you clean them of course.Take 1/2 of the greens and add them to your sautéed shallots until they wilt after a minute or so, add the rest of the greens and add them to this skillet and stir (toss in pinch of kosher salt now), and let them wilt and basically dry out, this takes about 10 minutes. Put them onto a plate and they will cool a bit. Wipe you your skillet, doesn't need to be totally cleaned out.Whisk a lot of eggs (10-12 is norm) in a big bowl. Add 2/3 or 3/4 cup of parmesan or asiago, cheese, the wilted greens/shallots and 1/2 the bacon pieces. I might pinch kosher salt here too. Stir in some ricotta cheese (I use about 3/4 of a 16 ounce container. It need not be perfectly blended in, Put another tablespoon of that reserved bacon fat back into your skillet, heat it at medium again. Pour your egg mixture in the skillet. Sprinkle the rest of bacon and your remaining greens on top. Cook for about 5-10 minutes, or until the eggs begin to set in the skillet on the edges.Into the oven for about 15-20 minutes, until the whole thing has set. Remove from oven. Use silicon or soft spatula to loosen frittata on the edges and slide it out onto a platter. I let it rest for a solid 10 minutes, before cutting into pizza slices.Tasty for dinner or breakfast, left overs good too. Add Crystal hot sauce for fun, I do.

That looks good.We do some of that here at the harbor on Sundays, except we use a grill. 18 eggs and a whole bunch of leftover meats and veggies. Works out really good in a foil pan too.

utee94 wrote: Oh, and my chili usually goes for 8 hours or so.sure, but you use that tough longhorn beef that needs time to soften

NOBODY eats that stuff, man. We do, however, keep Longhorns as pets.

Well, I knew that Hooky Hornstein had a few of them as pets in the yardI figured as a tax break

FearlessF wrote: Well, I knew that Hooky Hornstein had a few of them as pets in the yardI figured as a tax breakYup, you can get an agricultural exemption depending on various circumstances. Lots of people have "ranches" that are actually deer/dove leases.

deer in Iowa taste good

I like venison chili.

I love venison chops, cut from the loin, on the grill

Great day to use the pressure cooker. Made some black bean soup that turned out well. All measurements are estimates as I used no measuring devices.3 cans black beans with liquid3 links garlic smoked sausage (I bought CostCo's version)1 onion, chopped3 cloves garlic, minced1 cup chicken stock (I used CostCo's organic)1 Tbsp chili powder1 Tbsp ground cumin2 teaspoons oregano1/8 cup apple cider vinegar2 teaspoons salt1 teaspoon ground pepper1 teaspoon fish sauceI put it on 30 minutes, and it came out wonderful.

Man, that sounds right up my alley.fish sauce. very intriguing. Do you do any searing or char on the sausage?

MarqHusker wrote: Man, that sounds right up my alley.fish sauce. very intriguing. Do you do any searing or char on the sausage?I did not, though certainly that could add something good. Cooking has been a challenge since I'm usually also watching three girls, so I tend to try things really easy lately.

I'm going to try that one.

yep, almost soup season

Did someone say soup weather?Although, it was about 90 degrees here in SoCal, but I decided to simmer beef broth for 6 hours and make pho.Used this recipe from Serious Eats, although I used filet rather than flank as the tender meat, along with sliced brisket from the simmer steps on the stock.

Looks good, I'd eat it. I've made it a few times myself, using that recipe and and couple of others. But I still can't get it to be anywhere near as good as my favorite place in town-- their broth is simply off the charts unbelievable.

man, it's lunch time here too

I like to make pho. Very time consuming, but the end game is worth it.

bwarbiany wrote: Did someone say soup weather?Although, it was about 90 degrees here in SoCal, but I decided to simmer beef broth for 6 hours and make pho.Used this recipe from Serious Eats, although I used filet rather than flank as the tender meat, along with sliced brisket from the simmer steps on the stock.Where do you get beef shin?

MaximumSam wrote: bwarbiany wrote: Did someone say soup weather?Although, it was about 90 degrees here in SoCal, but I decided to simmer beef broth for 6 hours and make pho.Used this recipe from Serious Eats, although I used filet rather than flank as the tender meat, along with sliced brisket from the simmer steps on the stock.Where do you get beef shin?I changed the recipe a bit... I doubled the oxtail to replace the beef shin, and used 2# brisket instead of 1# chuck and 1# brisket. Here in SoCal, we have excellent Asian markets... But even so, I couldn't find beef shin.

Regular supermarkets here carry beef shank (shin is part of the shank), but beyond that, Mexican carnicerias should have it pretty much everywhere? I'm surprised you couldn't find it in SoCal.

utee94 wrote: Regular supermarkets here carry beef shank (shin is part of the shank), but beyond that, Mexican carnicerias should have it pretty much everywhere? I'm surprised you couldn't find it in SoCal.Admittedly, I didn't search that hard... It's beef broth. Substitutions aren't *that* meaningful.But I was at the Asian market, and didn't find it there. I didn't think of the Mexican market... Or the Persian market... I'll probably do more research when the time comes that I do a 5 gallon stock batch for freezing though.

Yeah, oxtail is plenty good enough. But like anything, the more variety you have, the more complexity you can introduce.Like I said before, I've made pho several times, and it turned out tasty, but just not anywhere close to my favorite local place, which has by far the best broth I've ever had anywhere-- and that includes Vietnamese places in the Bay Area, the LA area, Houston (which has a very large Vietnamese population), and above all of those, in France, where Vietnamese food is simply unbelievable. Except, not as good as this one place in Austin. And since that place is so good, I finally stopped trying to make it myself, and just go there. You know, I never thought of it, but I bet they could just sell me their broth by the gallon or something...

Live oak will prolly roll out a Oxtail Saison or sumsuch

MrNubbz wrote: Live oak will prolly roll out a Oxtail Saison or sumsuchOne can only hope!Had plenty of their Oktoberfest this week, which is delicious.

I'm smoking a turkey tonight for my family's early Thanksgiving on Thursday. I'll see how it goes!

I've got some prime rib hanging out in the fridge. Just having my wife's dad over for Thanksgiving so I shelled out for something good

I'm doing Alton Brown's Good Eats Roast Turkey for Thursday.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 20, 2017, 10:28:58 PM

I intended to use that recipe this year as you had suggested, but the future son-in-law is deep frying a turkey in peanut oilnot about to tell him he can't cook for mehe's a lifelong Husker fan!

We BBQ a turkey, and deep-fry one, every year. I typically do the BBQ and my dad and brother take care of the deep frying. So good!

847badgerfan wrote: I'm doing Alton Brown's Good Eats Roast Turkey for Thursday.Same, well kinda. We'll be using the cooking method and aromatics from Alton Brown's Good Eats Roast Turkey, but using a dry brine instead of a wet one. This one here specifically: http://www.foodnetwork.com/recipes/food-network-kitchens/dry-brined-turkey-with-classic-herb-butter-recipe.html

I pressure cooked some ribs. I put them in for 30 minutes and I think they were too tender. Would probably do 20 minutes next time. I didn't really season them - some salt and Baby Rays and some chicken stock.

Took a stab at making cajeta - a caramel sauce made with goat's milk. I took the easiest possible path - a quart of goat's milk, a cup of sugar, a 1/2 teaspoon of baking soda and an 1/8 teaspoon of kosher salt. Put in pot over medium heat and occasionally stir until brown, thick, and delicious. When you stir and can see the bottom of the pan, it is about done. Rick Bayless recommends putting a cinnamon stick in there. I had no cinnamon stick, so that was a no go. I've also seen recipes with a vanilla bean. In any event, it came out pretty delicious. The goats milk certainly adds a dimension that regular caramel sauce doesn't quite have.

So some yahoo left a can of beautiful oysters in my fridge last Friday night , I need to find something good to do with these suckers. Any ideas?

MaximumSam wrote: Took a stab at making cajeta - a caramel sauce made with goat's milk. I took the easiest possible path - a quart of goat's milk, a cup of sugar, a 1/2 teaspoon of baking soda and an 1/8 teaspoon of kosher salt. Put in pot over medium heat and occasionally stir until brown, thick, and delicious. When you stir and can see the bottom of the pan, it is about done. Rick Bayless recommends putting a cinnamon stick in there. I had no cinnamon stick, so that was a no go. I've also seen recipes with a vanilla bean. In any event, it came out pretty delicious. The goats milk certainly adds a dimension that regular caramel sauce doesn't quite have.Sounds awesome, I'd try that. And I'd skip the cinnamon anyway, but the vanilla bean sounds like a good addition.

utee94 wrote: MaximumSam wrote: Took a stab at making cajeta - a caramel sauce made with goat's milk. I took the easiest possible path - a quart of goat's milk, a cup of sugar, a 1/2 teaspoon of baking soda and an 1/8 teaspoon of kosher salt. Put in pot over medium heat and occasionally stir until brown, thick, and delicious. When you stir and can see the bottom of the pan, it is about done. Rick Bayless recommends putting a cinnamon stick in there. I had no cinnamon stick, so that was a no go. I've also seen recipes with a vanilla bean. In any event, it came out pretty delicious. The goats milk certainly adds a dimension that regular caramel sauce doesn't quite have.Sounds awesome, I'd try that. And I'd skip the cinnamon anyway, but the vanilla bean sounds like a good addition.I recommend it - ridiculously easy. The local grocery sold the goat's milk - I've read using the ultra-pasteurized version is better as it is less clumpy.

MarqHusker wrote: So some yahoo left a can of beautiful oysters in my fridge last Friday night , I need to find something good to do with these suckers. Any ideas? Eat 'em!

847badgerfan wrote: MarqHusker wrote: So some yahoo left a can of beautiful oysters in my fridge last Friday night , I need to find something good to do with these suckers. Any ideas?Eat 'em!

MaximumSam wrote: Took a stab at making cajeta - a caramel sauce made with goat's milk. I took the easiest possible path - a quart of goat's milk, a cup of sugar, a 1/2 teaspoon of baking soda and an 1/8 teaspoon of kosher salt. Put in pot over medium heat and occasionally stir until brown, thick, and delicious. When you stir and can see the bottom of the pan, it is about done. Rick Bayless recommends putting a cinnamon stick in there. I had no cinnamon stick, so that was a no go. I've also seen recipes with a vanilla bean. In any event, it came out pretty delicious. The goats milk certainly adds a dimension that regular caramel sauce doesn't quite have.I love cajeta. In Mexico the Starbucks' even offer cajeta frappicinos which IMO are far superior to their caramel counterpart.

Taiwanese Beef Noodle Soup - Recipe

2 pounds of beef? perfect!

Decided to eschew the green egg today for my Boston Butt (pork shoulder) and do an oldie but goodie, slow roast. This gives you the chance to make some cracklins. Take the 4 lb butt and score the fat cap, rub it with kosher salt, roast it at a high heat for a short while, foil it, bring the heat down and roast it for about four hours. Add some aromatics to the roasting pan, return the roast to the pan to finish, and then make a gravy out of the jus.Pull the pork, mmm, mmm. I'm sure my kids will sauce it up tonight, but it won't need it with the gravy. The cracklins are just sublime.

I'm going to be using one of those to make Carnitas this weekend. I'm doing a slightly different approach to them in that I'm not going to braise them in fat, but rather put some smoke on them, then slow roast, then deep fry to crisp.I'm going to use a garlic sauce to finish them.

Yeah, that won't be any good. slow roasts give you the best base for sauces you could ever ask for. A lot less burnt bits, versus the brown bits, much easier to deglaze.

I'm winging in the green egg today w a 3.5lb chuck roast. I think I'll finish inside in the oven w the veggies potatoes , stock and red wine, herbage. 100% improv.

Damn nice payoff today, even if the potatoes and carrots were way past doneness. Got egg fired to 400ish, seared the 3.5 lb english style chuck roast, dry rubbed, I use yellow mustard as base, and then my english roast rub for about 6minutes a side, inserted the ceramic plate for indirect, pulled back throttle on egg to barely 300 and left the roast for a few hours while I went for a hike w the kids. Pulled the roast at 160 degrees internal, oiled the la creuset dutch oven and put the roast inside on medium heat to sizzle and leave the browned bits in bottom for a few minutes, remove roast, sweated a whole diced onion and an entire garlic clove, deglazed with 1/2 a bottle of red wine and about 3 1/2 cups of beef stock, added rosemary/thyme sprigs and returned roast to the dutch oven and into the oven at 350 degrees. Once roast was at 180 ish I added the carrots, red potatoes (quartered) and a cup of celery. The only rule I had on this was as always to take the roast to about 202-204, the best temp to get it to where you can pull it apart with little fuss. It took longer than an hour to get those final 20 degrees or so, thus the carrots and potatoes were way too soft. Oh well. Pull the dutch oven out, transfer roast to a aluminum sheet tray (the kind Badge and i love) and separate the veggies into its own serving pan (covered in foil). Strain the liquid into a large vessel (you're gonna get 3 cups or so). While the fat separates, clean up your work station, while the meat rests, then either have somebody pull your beef apart, or have them make the gravy, or just make the gravy and pull the beef later yourself. Make a roux, 2tbl butter, 4 tbl flour, melt butter add flour and whisk continuously until you have your nutty roux, then, I add my liquid gradually over medium heat, whisking constantly, and salt/pepper to taste. This stuff is luxurious gravy, one of the best gravies I've ever made. Pretty good bark on the meat, and chuck roast has very little fat within the meat, so yeah, it isn't going to be as juicy and succulent as a good brisket, but it really retained moisture pretty well and takes a gravy better than any meat IMO. Since my kids suck at eating stuff like this, I'll have some good leftovers all week, so long as I have the gravy.

nice workI ate a bit too well on the trip to Texas last weekneed to refrain from large meals for a week

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on July 12, 2017, 07:38:12 PM

Just made this on Sunday

Garlic Beef and Veggie Ramen (http://www.chelseasmessyapron.com/garlic-beef-and-veggie-ramen/)

I first noticed when I read the instructions something strange... "That don't look like no soup!"

And it's true. We think of ramen, we think of soup. This is more of a stir-fried noodle dish using ramen noodles.

But it's freakin' delicious, and actually very, very easy.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on August 01, 2017, 01:25:02 PM

I added the index from the old site. At least that way we can know what is in here.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 01, 2017, 01:31:09 PM

You are el hombre. :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on August 15, 2017, 11:24:31 AM

This was a recipe from BuckeyeCMO.

BUCKEYECMO's ITALIAN SAUSAGE AND PEPPERS

2lbs hot Italian sausage
2 large red peppers
2 large yellow peppers
1 large onion
4 cloves garlic
2 tablespoons tomato paste
28oz can of chopped tomatoes
1/2cup of marsala cooking wine
1tsp. of oregano
fresh basil
1/2tsp. of red pepper flakes
salt and pepper
2 tablespoons of olive oil

I cut up all of the vegetables the night before, so as to eliminate as much prep work as possible. This recipe really only is convenient if you have a large grill. I cook the sausage on the grill just like anything else, and then set it aside and cut it into bite size pieces. Take the peppers, onions and garlic which should already be cut from the night before and wrap it all in aluminum foil with the olive oil, salt and pepper. Cook the veggies on the grill until all are almost done. Add the sausage, the peppers/onions mixture and all of the remaining ingredients to a larger pot and let simmer on the grill until the sauce thickens and the flavors mix together. Serve either on hoagie buns or as a side.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: fezzador on August 30, 2017, 01:03:38 PM

My wife makes some pretty tasty pizza sticks. I never tried making them myself, but I think all that's needed to make them is a can of Pillsbury pizza crust, a jar of marinara sauce, mozzarella cheese sticks, and (optional) garlic butter and pepperoni. She would wrap up the cheese sticks and pepperoni slices in dough rectangles (roughly 5" x 3"), put some garlic butter on them, and put them in the oven at 450 for about 10 minutes.

The marinara can be used as a dipping sauce, or placed in the wrap.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: ELA on August 31, 2017, 06:39:12 PM

Quote from: Drew4UTk on March 20, 2017, 09:36:45 PM

French Onion Soup
2 1/2 lbs yellow onion
3 tbs butter
1 tbs canola oil
little bit of sugar, salt and pepper
2 cups red wine
8 cups beef stockbay leaf
6 slices of course bread
3 cups gruyere cheese

Melt the butter in a pot and add sliced onions, sugar, salt and pepper over mid-low heat til carmelized.

Add the wine and incread heat to mid-high til half the wine is cooked off

Add the bay leaf and beef stock, lower heat and simmer for 35-45 minutes

Toast the bread in the over for 8-10 minutes and 400 degrees, turning halfway through

Add the soup to bowls, removing the bay leaf.Put one piece of the bread in each bowl and cover with about a half cup of the cheese

Bake for about 12 minutes, but keep an eye on it, you want the cheese fully melted but not burned and the toast becomes lightly browned, again not burned.

Great recipes!

Looks good Adam. Let me know how it turns out with the red wine. I always use Cognac. I also put garlic in with the onions in step one.My guests loved it last night. What a coincidence you went to a farmer's market like me yesterday, 1000 miles apart!

So I've been hankering for french onion soup, and I'm going with this one I made a couple years ago. Perhaps with badges suggestion though. Any others with thoughts

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on August 31, 2017, 08:04:21 PM

4 Vidalia and 4 Red. Two cloves of garlic. Chopped thyme. Cognac. Beef stock. Toasted French bread. Gruyere. Broiler.

Save some Cognac for drinking.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: ELA on September 01, 2017, 09:43:24 AM

64 as a high and rain all day tomorrow too, easier to get into to soup on a day like that than your typical opening weekend.

Love it. I think every fall Saturday should have a low of 35 a high of 55, with rain maybe about 1/3 of the time.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: WhiskeyM on September 01, 2017, 02:23:53 PM

Quote from: ELA on September 01, 2017, 09:43:24 AM

64 as a high and rain all day tomorrow too, easier to get into to soup on a day like that than your typical opening weekend.

Love it. I think every fall Saturday should have a low of 35 a high of 55, with rain maybe about 1/3 of the time.

This is the only time of year I miss Pittsburgh. I love the fall. There's a certain smell in the air. Hooded sweatshirts become perfect cover. The entire metro area is ready for football.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 28, 2017, 08:38:38 AM

HOMEMADE EGG NOG

I'm not sure if I've ever posted this before? We're about to do our big family Christmas party this Saturday, and that means HOMEMADE EGG NOG. From the time she was a little girl, my i s c & a aggie wife's big German family always gathered at her Great Uncle George's house on Christmas afternoon for cookies and eggnog, after opening presents and having Christmas dinner (lunch) at their own various houses. Even the kids were allowed some small cups, although it's quite boozy.

I should preface by saying that I always hated-- and I mean absolutely despised-- egg nog as a kid. So when my wife told me she had a great family nog recipe, I just sort of nodded and smiled and humored her by trying it. And I was completely blown away. There's just no comparison between fresh homemade egg nog and the storebought stuff. So now I love egg nog, but only homemade. And our annual Christmas party is officially known as "A Toast To George" in memory of her Great Uncle George, his egg nog recipe, and the family and fellowship that my wife's family grew up with. Anyway, here's the recipe:

24 eggs
2 3/4 cup sugar
1.5 pints heavy cream
2 quarts light cream
1 fifth bourbon (~750ml)
1 cup dark rum or to taste

1) Using stand mixer, cream egg yolks with sugar. Add whiskey. Pour into large container.
2) Whip cream, pour into same container and stir.
3) Whip egg whites, pour into same container, blend with other liquids already in there.
4) Stir in rum to taste
5) Keep chilled while serving, we usually place our punch bowl in a wide glass serving dish with ice in it.

When my wife makes this, she generally has to do a couple of batches each in the stand mixer for the cream and the egg whites. She also uses a (well-cleaned and sterilized) medium-sized kitchen trash can for all the ingredients, and then pours into gallon containers and keeps refrigerated for a day before our party. She usually at least doubles the above recipe though, so YMMV on size of batches and size of containers.

If you're nervous about raw eggs, you can buy already-heat-pasteurized eggs at most markets, or you can actually do it yourself at home and save some bucks. We've done both and have never noticed any difference in texture or flavor.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on November 28, 2017, 10:46:36 AM

thank you @utee94 (https://www.cfb51.com/index.php?action=profile;u=15) ... my wife, without my consent, scheduled her firm's Christmas party at our place... they're renting a party bus to pick up and drop off, so i imagine there will be quite a bit of drinking- and i am SO making this!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 29, 2017, 02:00:16 PM

Quote from: Drew4UTk on November 28, 2017, 10:46:36 AM

thank you @utee94 (https://www.cfb51.com/index.php?action=profile;u=15) ... my wife, without my consent, scheduled her firm's Christmas party at our place... they're renting a party bus to pick up and drop off, so i imagine there will be quite a bit of drinking- and i am SO making this!

Oh I love hosting company Christmas parties! If I must attend something awkward and potentially embarrassing, I'd much rather do it in the comfort of my own home, where everything's under my control! :)

We always make ours the night before, it mellows out and tastes even better the next day. And we invite "special guests" to the nog-making "pre-party" which is usually more fun than the part itself, simply because it's fewer people and it's our tighter group of "the kids" which is my brother and his wife, my BIL and his wife when they're in town, and a couple of close friends and their kids who are best friends with our kids. We have a tradition of drinking nog directly from the trash can where it's stirred up, and also doing shots of the whiskey as it goes into the nog. That will be this Friday night and I'm totally looking forward to it.

Anyway, hope you enjoy the recipe!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 29, 2017, 07:19:55 PM

Quote from: utee94 on November 28, 2017, 08:38:38 AM

HOMEMADE EGG NOG

If you're nervous about raw eggs, you can buy already-heat-pasteurized eggs at most markets, or you can actually do it yourself at home and save some bucks. We've done both and have never noticed any difference in texture or flavor.

so, if I'm not nervous about raw eggs, just mix them as is?
Thanks

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 30, 2017, 02:25:05 PM

Quote from: FearlessF on November 29, 2017, 07:19:55 PM

so, if I'm not nervous about raw eggs, just mix them as is?
Thanks

Yup. Honestly in the 13 years or so we've done this party, we've pasteurized our own eggs once, bought pre-pasteurized eggs 3 or 4 times, and "risked" it with raw unpasteurized eggs the balance of 8 or 9 times. So far, no illness or death. Plenty of hangovers of course, but no illnesses attributed to the eggs.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 30, 2017, 02:42:51 PM

I will risk it.

Thanks

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on December 01, 2017, 09:40:03 AM

Pre-party is tonight. I'm about to hit the store and pick up 5 dozen eggs, 3 quarts of heavy whipping cream, 6 quarts of half and half, and a big bag of sugar.

Whiskey and rum are already stocked in the liquor cabinet, but just for reference it'll be an entire handle of bourbon, and about half that of rum. Oh boy...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on December 08, 2017, 01:00:28 PM

so... the party is tonight- and i just finished making this eggnog... and... i gotta go back to the store (or send the kid) as i'll be needing at least a dozen more eggs, another pint or so of heavy cream... and couple pints of light cream... why asks you? because that stuff is GOOD... (and i need to drink a LOT of coffee... i'm going to be out cold before anyone even shows up).

though i don't recommend it for any reason other than this, but... vanilla jim beam really filled in well along with a half fifth of Captain spiced (regular). i could see me making this year 'round if you want to know the truth. next time i'll make it with rumchata instead of captain...

oh- and i added a couple tablespoons of both ground nutmeg and cinnamon.

@utee94 (https://www.cfb51.com/index.php?action=profile;u=15) - thank you... this is really good stuff.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on December 11, 2017, 02:48:14 PM

raw eggs?

I just printed the recipe here at work

got my shopping list - a friend of mine has free range laying hens and usually needs to unload eggs

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on December 11, 2017, 05:31:43 PM

Glad you liked it, drew. We always have fresh whole nutmeg and a grater, we don't put it into the nog because believe it or not some folks don't seem to like it, but I grate on quite a bit when I pour myself a cup of it.

Fearless, I'd imagine fresh eggs would only make it that much more delicious.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on December 27, 2017, 01:14:59 PM

Badge,

I don't remember tasting Stella's spicy cheese bread when in Madison???

featured on BTN Campus Eats

(https://img.buzzfeed.com/buzzfeed-static/static/2016-06/26/16/asset/buzzfeed-prod-fastlane01/sub-buzz-3567-1466972504-1.png)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on June 12, 2018, 09:42:40 PM

http://www.nibblemethis.com/2018/06/competition-style-brisket-on-kamado.html (http://www.nibblemethis.com/2018/06/competition-style-brisket-on-kamado.html)

Competition Style Brisket on a Kamado Grill

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on June 12, 2018, 10:51:58 PM

I like and will try the technique they use with respect to the laying of the wood. Sometimes I feel I'm a little skimpy on the wood. I'm simply not committed to the rest of that routine. I've only smoked brisket on my BGE, and it seems 3/4 turn out more or less 'very good'. By no means are the 'competition' quality briskets, but they sure taste great.

I try and follow a pretty battle tested routine on it, and the only trouble I have is one of two things. 1. when the brisket seizes (uh oh) I'm not convinced there's anything you can do (I've tried to go to school on this with folks, lot of mixed ideas), or 2. and this is where maybe I should try the butcher paper, the bark gets soggy, that's a big bummer when it happens. the bark is my favorite part. Like I said, 1/4 times I run into trouble. This guy is obviously a pro.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on June 15, 2018, 12:02:32 PM

I have a method that I use and it always turns out very tasty and tender.

Texans would not approve, but they ain't eating it anyway. I am, and I approve.

I start on my Weber kettle, using indirect heat and a lot of wood for the smoke. I let this go for about 2-3 hours until there is no more smoke, and then finish it in the oven. No, you don't get the same bark, but the bite is really good. Every one of them.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on June 15, 2018, 08:53:31 PM

that ecoque gen 2 i landed does a great job and takes much of the mystery out of smoking (this far).

i smoked a 18# rib eye roast last weekend. took it to 120* over about 5.5~6 hours. the heat of the smoker never broke 240, and the meat took a slow steady climb to temp. i killed much of the smoke at a meat temperature of 100, and let her stand wrapped in foil and a towel, and in a cooler for about an hour.

the bark was perfect and the smoke ring well defined. i used hickory. i couldn't be happier than i was- unless i can complain about pulling it too late. it was a little past medium rare. we had sandwiches, then big cuts, then quesadillas, then i just stripped several cuts and made finger bites... and of course an omelet or two... i was very pleased.

this weekend i'm going to try ribs in that thing... pork ribs...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on June 18, 2018, 08:30:37 AM

How'd the pork turn out?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on June 18, 2018, 09:16:30 AM

i did pork ribs and a whole chicken yesterday, and Saturday night i tried out the pizza oven...

the ribs were superb... the chicken was okay (not really a chicken fan) but the texture was.... different.. pulled it at 165* internal and tossed it on grill with full out flames on it for a few minutes to do whatever it is that does to the skin to make it edible... i was really happy with those ribs, though.

the pizza turned out pretty good!!! i've got that griddle, and prepared some italian sausage on it, along with some andolini sliced like pepperoni, and peppers and onions... i used some Pillsbury pizza dough instead of making my own and cooked it for 5 minutes @ 475* and pulled it... dressed it with sauce (wife's recipe from garden) light layer of mozzarella, a pile of fixin's, more moz, then pepperoni and andolini..... another five minutes... those things were fantastic too...

I got that ecoque from amazon for $2600 and i was worried it wouldn't work out, but... it has and it will. I have yet another rib eye roast i'll smoke over the 4th, and a couple other cuts i'll be doing over the summer.

i HIGHLY rec that thing.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on June 18, 2018, 11:42:36 AM

question:

regarding 8 inch and 10 inch teflon fry pans or other teflon cooking pans

what's the sweet spot for price? I see pans for $20 and pans for $180

Cincy says I can buy good wine for $30/bottle

in the past I've gone with the cheaper pans and considered them disposable after 5 years or so

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on June 18, 2018, 11:52:41 AM

personally, i'd stay clear of teflon anything- a good stainless or better yet cast iron is the way to go. will last forever. teflon won't and it's but one mistake from being worthless.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on June 18, 2018, 12:41:46 PM

I have and use Cast Iron - skillets and dutch oven

I like the non-stick surfaces for eggs and other quick easy items - convenience

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on June 18, 2018, 12:52:28 PM

Those copper looking thingees are getting a lot of positive play lately. My brother likes his.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on June 18, 2018, 12:56:45 PM

saw those in the store for big dollars - was wondering if they are worth it

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on June 18, 2018, 01:10:47 PM

I'm talking about the ones available from copper chef and others like it.

$20...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on June 18, 2018, 01:13:48 PM

yeah those hand peened copper sets are unbelievably expensive... but are heirloom quality.

the copper bottomed ones are realistic... and i wager just as good for cookin'...

a well seasoned cast won't stick.. I roll fried eggs right out of mine. for a store bought ready non-stick, the ceramic coated ones are far better than teflon, but you gotta properly care for them, and a good scratch or two is going to wreck them (just like with teflon), but unlike teflon, you can cook things with oils in them without ruining them.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on June 18, 2018, 01:45:38 PM

Quote from: Drew4UTk on June 18, 2018, 01:13:48 PM

for a store bought ready non-stick, the ceramic coated ones are far better than teflon, but you gotta properly care for them, and a good scratch or two is going to wreck them (just like with teflon), but unlike teflon, you can cook things with oils in them without ruining them.

thanks, I'll try this

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on June 23, 2018, 10:19:25 PM

11# brisket today... Started at around noon. Its a quarter after 2200 now, and its jist coming out of the stall... I'm guessing two more hours or so... I didnt do the texas cheat, but just waited it out.

Cowboy beans are waiting as a side... Spiced them up with some ground north country venison and concoction of spices that are proprietary...

Seriously... The wait is killing me!!!! A little sliver fell off when I rotated it at 170.,, it was fantastic!!!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on June 24, 2018, 11:08:33 AM

Brisket turned out really freakin good. I'm telling y'all this smoker oven thing is the ticket. Was a bit shocked how much was lost during the cook, though.. It started out 11# but I bet it only rendered 6 or 7.... Those things shrink quite a bit, huh?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on June 24, 2018, 11:19:46 PM

good that it's only a couple bucks a pound

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on June 25, 2018, 04:20:13 PM

Quote from: FearlessF on June 24, 2018, 11:19:46 PM

good that it's only a couple bucks a pound

That's what always makes it hard to smoke beef short ribs...
Tons of lost weight during cooking, AND you're paying for bone in the price... And unlike the $3.29/lb prime brisket, it's often $9/lb or thereabouts for prime at Costco...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on June 25, 2018, 05:01:19 PM

Quote from: bwarbiany on June 25, 2018, 04:20:13 PM

That's what always makes it hard to smoke beef short ribs...
Tons of lost weight during cooking, AND you're paying for bone in the price... And unlike the $3.29/lb prime brisket, it's often $9/lb or thereabouts for prime at Costco...

funny... I bought the brisket from lowe's foods as they generally have a good selection of cuts... I bought a rib eye roast from them too, just because... but anyway: you speak of paying for bones, and I get tickled when i see those massive tomahawk ribeyes. don't get me wrong, i love a rib eye, and especially a bone in, but.... the steak is likely three pounds from the look of it, and it has at least a 30" bone hanging out of it. I bet the bone is at least another pound... and @ $24.99 a pound.... it's just too funny to me.
that 11# prime brisket was $37... that's not terrible but it isn't great either. I can get the same cut from my connection in UP of Michigan for about $1.50/lbs.. and the last quote I got from him for prime cut standing rib eye roast was $9/lbs, and choice for $4.50/lbs... which is the reason I need to start selling the stuff on the interwebz- that and the plethora of seafood connections i have here local off the outer banks.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on June 26, 2018, 01:47:32 PM

same reason I need to start buying from you

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on June 26, 2018, 02:31:31 PM

It's about the end of the year for this as we get into summer, but this is a recipe that my wife found and we both enjoy... And the kids (10 & 5) like it too. The pepperoncini don't make the dish spicy, but give it a nice little acidic zing.

https://www.allrecipes.com/recipe/246721/mississippi-roast-slow-cooker-pepperoncini-pot-roast/

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on June 26, 2018, 05:06:11 PM

Don't forget to keep those bones for beef stock. It's the best beef stock you can ever get. No better way to carmelize onions or make a real brown sauce.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on June 26, 2018, 05:19:01 PM

Agree on the stock.

Also agree on buying food from Drewbie Doo's food store on this site.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on June 26, 2018, 05:54:27 PM

Quote from: MarqHusker on June 26, 2018, 05:06:11 PM

Don't forget to keep those bones for beef stock. It's the best beef stock you can ever get. No better way to carmelize onions or make a real brown sauce.

Oh yeah. If I ever make short ribs, those bones stick around in the freezer for when I'm making pho or other beef soup.
Not going to waste those bones that I paid $8.99/lb for!!!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on July 06, 2018, 11:28:44 AM

Interesting challenge today. I need to smoke some ribs on the Egg, and drive about 75 minutes, where we will eat them for dinner. There will be other meat/food by others. The kicker is we won't eat dinner until 7pm and I'm heading down around 1pm. I've decided to do a 2-1- at about 300, cooler w wrap and then drive, and then 1 on the gas grill at the lake to finish. I suspect this won't be ideal, but what the hell it's all family.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on July 06, 2018, 12:45:28 PM

the Egg won't fit in the truck?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on July 09, 2018, 11:02:32 PM

The ribs turned out to be pretty good. They were a little crusty on the edges, which the men who ate the ribs were all down with. There's a guy in the neighborhood that loves smoking his ribs like this he calls it 'turbo' smoke, he goes to near 350 degrees for two and half hrs and then does his finish (rarely foils).

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on July 14, 2018, 11:25:54 PM

Smoked 14# whole sirloin tip today... Outstanding. A little chew required than the prime rib, uet still excellent.

Now here is something i did today on the direction of a friend. It was fantastic. I mean really good. Two ingredient bread in 25 minutes.

Take a cup of ypur favorite ice cream. I ised butter pecan because I had it. 3/4 cup of self rising flour. Mix well. 350* for 20 minutes... Freakin outstanding. It cooked up in the pizza oven and really really surprised me. Ots nowhere near as sweet as you'd think, but I wager it would be with the right ice cream. Who'd have thunk it?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on July 25, 2018, 01:54:47 PM

Quote from: Drew4UTk on June 24, 2018, 11:08:33 AM

Brisket turned out really freakin good. I'm telling y'all this smoker oven thing is the ticket. Was a bit shocked how much was lost during the cook, though.. It started out 11# but I bet it only rendered 6 or 7.... Those things shrink quite a bit, huh?

Wow, just realized I missed a bunch of posts over the past month+.
Yeah, a full packer-trimmed brisket shrinks quite a bit. All that fat renders, while the collagen turns to gelatin and shrinks a bit, too. That's what makes it so perfect for a long cook.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on July 25, 2018, 01:58:31 PM

Quote from: MarqHusker on July 09, 2018, 11:02:32 PM

The ribs turned out to be pretty good. They were a little crusty on the edges, which the men who ate the ribs were all down with. There's a guy in the neighborhood that loves smoking his ribs like this he calls it 'turbo' smoke, he goes to near 350 degrees for two and half hrs and then does his finish (rarely foils).

I'm assuming pork spare ribs? I still prefer to go 225 and use 3-2-1 (really a lot less than 1 typically, maybe .5 max).
But for beef ribs and brisket, I'm smoking at 285-300 now. Goes quicker, and no discernible loss in quality.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on July 26, 2018, 11:59:07 AM

Quote from: utee94 on July 25, 2018, 01:58:31 PM

I'm assuming pork spare ribs? I still prefer to go 225 and use 3-2-1 (really a lot less than 1 typically, maybe .5 max).
But for beef ribs and brisket, I'm smoking at 285-300 now. Goes quicker, and no discernible loss in quality.

yes and I concur. That would be my own standard procedure (225 and 3-2-1), and like you I've been going a lot less than 1.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: WhiskeyM on July 31, 2018, 01:20:20 PM

Beef ribs (short ribs, plate, in particular) are easily my favorite cut to cook. They are absolutely delicious, and can be prepared a variet of ways.

Of course they are very popular now, and the price has shot up a good amount. The same thing happened with skirt steak years ago. I remember buying skirt for around $4 - 5$ per pound. Now it fetches $8 - $10 per pound.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on July 31, 2018, 01:44:08 PM

i had my first massive run-in with the ecoque this past weekend... it wasn't, per say, the ecoque's fault... but...

brisket- a 14# packer, trimmed and purty... wood fire to temperature, flopped that bad bear in the cooker... I FOUGHT with that thing to maintain a temperature below 350*... for 18 hours that thing smoked... the internal temperature never exceeded 170*, which was me thinking it was just in the mother of all stalls.... but it wasn't.... the cooker was never over 190*... at 18 hours i pulled the thing with an internal temperature of 170*, and it was well blackened with the smoke...

the temperature gauge for the cooker is a digital one- and it was just shy of 200* off, reading the cookers temp @ 350~370, when it was actually in the neighborhood of 190*... I found this out at the end when i opened the door and shot it with a IR temp gun on a non-reflective surface in there..... I was not a happy camper...

punch line: the brisket isn't bad at all- it's not what i would usually call 'brisket', as it was more akin to 'roast' in the end, with fat flopping about (never rendered/reduced).... so... i made a bunch of sammy's and went on about my business, and ordered a better quality temperature gauge... now I have them in triplicate... that ain't ever happening to me again, y'all.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on July 31, 2018, 02:27:25 PM

Good lesson learned. I always keep a probe thermometer (w/ wire) inside the egg to keep the other two readings honest (the dome, and then another digital read I get on a wireless display, which allows me to stay away and not worry so damn much about the temp.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on July 31, 2018, 04:21:43 PM

Yeah, when I got my Kamado Joe, the dome thermometer was damn near perfect. Now it reads ~50F low.

That reminds me, though... Need to replace my Maverick ET-732 probes before I smoke something again. Off to Amazon I go!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 01, 2018, 05:15:53 PM

Quote from: WhiskeyM on July 31, 2018, 01:20:20 PM

Beef ribs (short ribs, plate, in particular) are easily my favorite cut to cook. They are absolutely delicious, and can be prepared a variet of ways.

Of course they are very popular now, and the price has shot up a good amount. The same thing happened with skirt steak years ago. I remember buying skirt for around $4 - 5$ per pound. Now it fetches $8 - $10 per pound.

Wow, skirt steak is $8-$10 /lb for you? It's still regularly down around $3-$5/lb down here, but I still agree with your point, because I can remember when it was $.79/lb. I blame Chili's for making fajitas so popular it drove up the price on this otherwise humble cut of meat.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 01, 2018, 05:19:17 PM

And for BBQ thermometers, get yourself something like this. You can get cheaper, and a lot more expensive, but the key is the remote wireless dual probe. One goes in the cooker at grate level, one goes in the thickest part of the meat.

https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on August 01, 2018, 06:17:06 PM

Quote from: utee94 on August 01, 2018, 05:15:53 PM

Wow, skirt steak is $8-$10 /lb for you? It's still regularly down around $3-$5/lb down here, but I still agree with your point, because I can remember when it was $.79/lb. I blame Chili's for making fajitas so popular it drove up the price on this otherwise humble cut of meat.

I've found everything beef to be ridiculous. Freakin' chuck roast is way up there around $8/lb. Flank is ~$8-9/lb. Tri-tip is $8.99/lb at Costco (that's Prime, but still--it's the same price at the grocery store for Choice).

If I can buy tri-tip for $9/lb, why would I spend $8 for chuck, which is basically stew meat?

Quote from: utee94 on August 01, 2018, 05:19:17 PM

And for BBQ thermometers, get yourself something like this. You can get cheaper, and a lot more expensive, but the key is the remote wireless dual probe. One goes in the cooker at grate level, one goes in the thickest part of the meat.

https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI

I have the Maverick ET-732. But those probes can be a bit delicate, and my ambient probe just died on me. So I just need the probes as replacements, not a whole new thermometer.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 01, 2018, 07:12:13 PM

true enough, all beef is pretty crazy these days.

I replace my probes every few years. I always wrap the metal cable in foil so that only the probe tips take the heat, but even then, they definitely don't last forever.

But one thing's for sure, it's FAR more accurate than using any thermometer mounted to the cooker itself. Even the best of those, can go bad quickly, and aren't at the same level as the grate/meat anyway.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Kris60 on August 28, 2018, 07:37:14 PM

Didn’t read through this whole thread but I need some ideas for cooking chicken on the grill. Specifically chicken breasts. Mine always turn out “meh.” I usually just put lemon pepper and salt on them or store bought bbq sauce.

I admit I’m not a super griller. Cooking and/or recipe ideas appreciated.

Also, got a smoker for Father’s Day and have just used it once. Cooked wings in them from a recipe I found online. They turned out great. Would welcome any feedback on what else to cook in it and how to do it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on September 04, 2018, 11:20:37 AM

I did a chuck roast (2.75 lbs) last week w/o braising liquid. (Ok, there was 1/4 cup of butter) It was damn good.

season, sear and brown the roast both sides in a dutch oven. (set aside on a plate)
a squirt of oil in the dutch oven, and add the mirepoix (diced onions, celery, carrots, I know the cajun mirepoix has bell peppers), about a 2:1:1 ratio. Scrape up the brown bits as the aromatics do their thing.

Toss in a 1/4 cup of butter and your herbs (I used thyme and garlic gloves in a cheese cloth bag). until the veggies are tender, put the roast back on top, cover with a lid and in the oven (275 degrees) for 2 1/2 to 3 hours. I added small potatoes (ping pong ball size) with about an hour to go.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: SuperMario on September 09, 2018, 08:31:54 PM

Made chili for the first time in my life today. Used an instapot and had very low expectations, but have to admit it was pretty darn incredible. I’ll post the recipe once I can move off the couch.

Not sure how many of you use an instapot, but it’s a must for good quick meals when you have kids

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on September 11, 2018, 08:33:19 AM

Instapot is a pressure cooker, right?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on September 11, 2018, 02:03:22 PM

Yes, but they are electric unlike the traditional ones.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on September 11, 2018, 03:21:52 PM

I may look into one of them.

seems like traditional slow cooking may lend to better flavors and textures. Maybe not

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on September 11, 2018, 03:30:02 PM

I was gifted an Instapot last year. I studied it for a bit and concluded, I don't need or want this. I took it back for some other essentials in my kitchen and these two ladies almost got into a fight at Sur La Table when they saw that I was returning it. I'm not above bulky non-daily use items in my kitchen ( I do have an Air Fryer which I like a lot).

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on September 11, 2018, 03:32:35 PM

I learned from studying it, and talking to others that use it.
1. learning curve
2. can lead to some messiness
3. Capacity concerns (my slow cooker and La Cruscet can hold much more.
3. deal breaker for me: can't maintain/retain certain textures, everything is gonna be soft, which works for some dishes, but I just don't make soft boiled eggs, or rice all the damn time.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on September 11, 2018, 03:43:39 PM

Quote from: FearlessF on September 11, 2018, 03:21:52 PM

I may look into one of them.

seems like traditional slow cooking may lend to better flavors and textures. Maybe not

Correct. This is one of those items that you really don't need. If you want soft meat, just throw a frozen roast in the crock pot with some other flavoring stuff and when you get home from work, you'll have soft meat.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on September 11, 2018, 10:35:37 PM

that's how I roll during winter months

if the instapot is crazy fast, I suppose I could through something together after work and still have it ready in time

if a crock pot takes 6 hours, can you do that in 1 hour in the instapot?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on September 12, 2018, 08:53:39 AM

I've made some awesome risotto in the instant pot.

Also some coca cola braised short ribs finished in an hour or so that came out amazing

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on September 12, 2018, 09:52:10 AM

Quote from: bwarbiany on September 12, 2018, 08:53:39 AM

Also some coca cola braised short ribs finished in an hour or so that came out amazing

That's what I'm talkin bout............

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on September 13, 2018, 07:52:59 AM

I have an electric pressure cooker, had it for almost 20 years I guess? Makes great rice. I rarely make rice.

I also have a standard pressure cooker, it was my grandmother's and then my mother's. You can make awesome fried chicken in it, which is what they did. Like, restaurant-quality crispness and super-delicious. But I also rarely make fried chicken.

I have a huge kitchen with room for these rare-use devices, but I still find it cumbersome and annoying to use them. I use my enameled cast iron French oven (le creuset knock-off) and my standard slow cooker way more often.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on September 13, 2018, 02:48:56 PM

Quote from: utee94 on September 13, 2018, 07:52:59 AM

I also have a standard pressure cooker, it was my grandmother's and then my mother's. You can make awesome fried chicken in it, which is what they did. Like, restaurant-quality crispness and super-delicious. But I also rarely make fried chicken.

us derned Yankees call that "broasted" chicken

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on September 14, 2018, 11:31:19 AM

Learn something new every day!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on October 16, 2018, 11:02:15 AM

i think i've bitten off at least as much as i can chew...

there will be a party at my joint 10/27 that will be a crowd of at least 50 people. there will be a bouncy house for the kids, and at least three corn hole sets set up for a tourney, and of course there will be football on the bar tube, and after nightfall on the movie screen...

I'm prepping chow...

please lend an assist if any of y'all have suggestions. so far I've got:

smoked:
ribeye roast, about a 20 pounder
sirloin, about 8#- for queso's
pork tenderloin, both sliced and for queso's and ciabatta bread mini-sammi's.
smoked sausages, split down axis for serving

grilled:
hot dogs for kids
hamburgers for freaks and kids
chicken breasts for quso's

sides:
homemade baked cheese mac
corn bread
rolls
cowboy beans (basically baked beans of various flavors and venison/bear/ground beef mixed w/ jalapeno's and a few onions)
homemade coleslaw

appetizers:
cheese/cracker sliced sausages spread
chili and corn bread sticks
shrimp and cheese grits cups
various sliced fruits

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on October 16, 2018, 11:15:10 AM

sounds great, a bit too far for me to drive after the Sharkwater party

put the cowboy beans in the smoker for a bit more flavor

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on October 30, 2018, 02:57:46 PM

Quote from: Kris60 on August 28, 2018, 07:37:14 PM

Didn’t read through this whole thread but I need some ideas for cooking chicken on the grill. Specifically chicken breasts. Mine always turn out “meh.” I usually just put lemon pepper and salt on them or store bought bbq sauce.

I admit I’m not a super griller. Cooking and/or recipe ideas appreciated.

Also, got a smoker for Father’s Day and have just used it once. Cooked wings in them from a recipe I found online. They turned out great. Would welcome any feedback on what else to cook in it and how to do it.

sir- you gotta trust the temperature and a scale... weigh it and compare the cook time to a chart against the temperature of your grill... poking chicken breasts with a temp probe is a bad idea as they drain all the goodness out, so... either make a sacrificial breast in the hottest spot you intend to check (which gives you a few precious moments to collect the others before they cross the line) or trust the temperature and weight... this is the only 'trick' i know sans experience... i've done so dang many of these i can poke at them with a utensil and depending on how they move i will know if they're done or not. < even that said, if i want to be real careful (special event?) about it i STILL weigh and compare temperature to weight.

~break~

party went well... the wife ended up doing her mac-n-cheese, which is fantasticly spiced with dried red pepper and with cream base, unlike most cheese-n-mac you've ever encountered... i did cowboy beans (baked beans, helluva lotta spices, ground beef and ground venison)... the i smoked two sirloins both in the 10# range, cleaned then rolled in olive oil, covered with salt and pepper and my own rub- then, coffee ground to espresso quality... turned out fantastic. cooked until internal temperature was 124*...

the quesadillas were a big hit and took every piece of the sirloin prepared... real simple- flour tortillas covered with provolone or mozzarella shreds, a dose of sweet onion diced along with dived bell peppers, a touch of fresh jalapeno's- all glazed on the griddle alongside the flour tortilla'a, a few strips of sirloin added after being warmed a touch, more cheese drifted over the top and the tortilla folded over itself and served hot.

i highly recommend trying these.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on October 31, 2018, 09:58:53 AM

I'd kick Bobby Stoops for one of those quesadillas right now.

They sound fabulous

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on October 31, 2018, 10:08:40 AM

i made three queso's more last night for dinner around 10:30p... my eve's have been consumed by construction and renovation since the storm so dinner's are late if at all... the absolute best part of it is they take literally three or four minutes to construct and cook on the griddle, and clean up takes less than five minutes, too. this consumed the last of the smoked sirloin, unfortunately... that part takes about three to four hours....

i'd love to tell you those things were carefully calculated, but they started in effort to kill off the fridge in the barn of produce and odds-n-ends... and i had the ends off a rib-eye roast i'd smoked a few days prior. i think i served maybe ten people with that- but the very next smoked rib-eye i did was ALL dedicated to quesadillas.... they are really really good and SO simple.

cost alone, and because it impacts little, I swapped over to sirloin- but i've done them with brisket ends, and tri-tips. i've settled on sirloin, though, as the best and maybe better than ribeye in that application.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on October 31, 2018, 10:58:48 AM

Sirloin is the most unappreciated cut of meat

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on November 02, 2018, 12:33:38 PM

Quote from: Kris60 on August 28, 2018, 07:37:14 PM

Didn’t read through this whole thread but I need some ideas for cooking chicken on the grill. Specifically chicken breasts. Mine always turn out “meh.” I usually just put lemon pepper and salt on them or store bought bbq sauce.

I admit I’m not a super griller. Cooking and/or recipe ideas appreciated.

Also, got a smoker for Father’s Day and have just used it once. Cooked wings in them from a recipe I found online. They turned out great. Would welcome any feedback on what else to cook in it and how to do it.

John Henry's "Texas Chicken Tickler" rub is really nice on chicken.
Question 1: Do you cook skinless, or do you cook with skin on? Skin on creates a lot of different considerations because getting the skin appropriately crispy is it's own job.
So, assuming you're just grilling skinless chicken breasts, part of the problem is that they're often just "meh" to begin with. Especially if they're wimpy and thin, which doesn't make it easy to cook them through and keep them juicy.
I recommend the Kirkland frozen chicken breasts, actually. They're individually vacuum-sealed, so you can pull them and defrost on demand. They're good sized, so you can actually cook them through without ending up dry and tasteless.
Then, the next step is browning. Since you're doing this on the grill, you want something on the outside to at least contribute some browning. Some olive oil or grapeseed oil helps the rub to adhere and helps promote browning.
This is one of those cooks that I'd promote 2-zone cooking. On a gas grill, get the burners on one side as hot as you can and keep the burners on the other side turned off. On a weber kettle, move your charcoal all over to one side and get it roaring hot but leave the other side free of charcoal.
The goal is to sear first, and then more gently bake the rest of the chicken breast. So you get them over the really hot burners/coals for 60-90 seconds to get the outside to brown, flip them to get the other side for 60-90 seconds, then move them over to the cool side of the grill.
After that, it's cook to temp. I disagree with @Drew4UTk (https://www.cfb51.com/index.php?action=profile;u=1) that I think poking with a good meat thermometer only lets out a miniscule amount of juices, and I recommend doing so. Get the inside to 145-150 degrees and get them off the grill. I know everyone says 160+, but that will leave you with dry, stringy, tasteless chicken. The key is that after you get them off the grill at 150, let them rest several minutes. This is good practice with every meat to allow the juices to reabsorb into the meat, but 2.8 minutes at 150 degrees IT will pasteurize your chicken (https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html). Plus, carryover cooking will take the internal temp up a few more degrees anyway.
-----------------
One more suggestion. Skip chicken breast entirely and get some thighs. They're MUCH more delicious, and the dark meat stays succulent and juicy up to higher temps, so you generally cook them up to about 175 degrees internal, and they'll remain moist.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 02, 2018, 02:05:22 PM

agreed, skin on the chicken helps a lot with keeping in the juices - breast or thigh

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 08, 2018, 01:10:05 PM

The boneless skinless all-white meat thing is from the olden days when the nutritionists were telling us that all fat and any fat was bad for us.

Turns out that, like everything else, moderation is the key. A little bit of fat is fine, and adds a ton of flavor and moisture.

All that to say, yeah, bone-in skin-on thighs are awesome on the grill, in the fryer, etc.

Title: holiday ham holy hell!!!!
Post by: Drew4UTk on December 17, 2018, 09:36:03 PM

i bought an 11 pound spiraled ham and carried it to the smoke pit. i'd found a recipe? on the interwebz and decided to give it a shot for a party we tossed last friday.

gents.... this is amazingly good... it was gone in an hour.

rinse ham and dry with towel. if it's not cross cut during the spiraling, cross cut it but not terribly deep.

lather it in processed mustard- good ol' french's or it's like. roll it in a good rub that really doesn't matter so long as you like it- i used a salt, black pepper, red pepper chips, cayenne, brown sugar, cinnamon ect.... just a 'rub'... mix yourself some orange juice with chicken broth, more rub, even more cayenne, and inject it liberally.

overnight it in the fridge in a tinfoil tray.

get a mixing bowl and mix dark brown sugar, more mustard, raw honey, more cayenne, more rub, a dash of minced ginger and a dash of minced clove- and a couple shots of bourbon- bring to heat enough to mix it all very well- you want the consistency of commercially available bbq sauce (thick kind)... rest it in the fridge, too.

next day, allowing for six hours time, fire the smoker with hickory lumps and maple chips.. add a tray below with orange juice, chicken broth, and mustard... full smoke absolutely no hotter than 230*... this is important as you want it to glaze with a caramelized crust and not have a hint of burn. at hour two mop it down with glaze, and every hour to hour and a half afterward...

when you reach 110~115*, pull that baby out and break a cardinal rule: slice it. thin. baste it once more. no more than half an hour after this in the smoker still with full smoke.

i can't tell you how good this is.

here is a pic, though:

(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/48239733_10157196959033755_3111194130772918272_n.jpg?_nc_cat=106&_nc_ht=scontent-iad3-1.xx&oh=0f1473ad74e6b76f0bd3114ff67388f0&oe=5C9BA7CD)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on December 19, 2018, 12:03:18 PM

pic is worth 1000 words

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on December 19, 2018, 12:07:54 PM

I'd put that in my mouth.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on December 20, 2018, 03:05:20 PM

one slice at a time

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on January 09, 2019, 10:42:06 AM

I learned a lesson... the kind that only comes with experience and dabbling instead of academic... I'll share it with y'all, but I don't expect it to be accepted until you've experienced it for yourselves.

so... smoked a whole sirloin last weekend. It turned out better than anything I've ever smoked. The bark was perfection and the ring was apparent and uniform and to a depth of perhaps an eighth of an inch. The wood used was an oak/maple mix of my own blend. The sirloin was rubbed well with coarse salt and black pepper, and some of that montreal steak seasoning. nothing special. i took the 11# cut up to 112* internal, and then wrapped it in foil, then a towel, and then a cooler for another hour. The smoker rendered a medium rare masterpiece of 'sweet' smoked heaven. not a bit bitter. it's the first time i've ever successfully smoked without a hint of 'bitter'... here is the lesson learned.

Quote

BLUF (bottom line up front) : It's ALL about the fuel. Without getting into the chemistry specifics which i have little grasp of understanding, wood is chock full of naturally occurring chemicals. These impart the bitter taste, and they often cause wafts of thick white to light gray smoke. This is bad. Many counter this by smoking 'full smoke' only partial cook time, and attempt to bypass the smoke during later phases. Many 'soak' wood chips to smoke. This is wrong. The way to dispense with the bitter flavors is simple: only burn natural wood fires that have been rendered to charcoal. there is little smoke, there is zero need to 'soak' chips, and the chemicals that impart the bitterness are long gone before you even drop the match at cook time.

my set up is a wood fired ecoque gen2 smoker/pizza oven. It's made everything from brisket to applewood smoked bacon, to breads and homemade pizzas. it works great and i am happy with the purchase. there is no gas involved, and there is no 'briquettes' to be used.... you only want to use clean and natural fuels, and always as dried out (seasoned) as possible fuel... and that's what i've been doing. no matter how seasoned, though, the smoke stack never lies- the smoke coming out of that thing can be described, at times, as clouds- white, pillow like, thick and consistent. this is a bad thing.

I was reading a study offered up by aTm (if you can believe it) about how 'types of woods aren't as important as origin of woods'... i found this interesting to say the least. the basic premise is "Oak from one location geographically may be better suited than Hickory from another or vice versa, and it may be better than apple or any of the fruit woods depending on it's geographic origin."... they went as far as to say "hickory from some places properly seasoned imparts a sweeter flavor than, say, cherry from another"... here is the key though, and it was strongly stressed: "It really doesn't matter what wood- so long as it is a hardwood- as people talk a lot about the subject the truth of the matter is they can't truly distinguish one way or the other what wood was used, but they can absolutely tell if that wood wasn't properly prepared prior to being used in the smoker".

for this evolution planned for the Sirloin described above, the plan was to use solely charcoaled lump with only spits of 'fresh' silver maple the size of pencils or so, and to NOT add any more 'fresh' wood after the start. the smoke was not apparent at all throughout the cooking process- it could be smelled, but even ten feet away from the stack it was barely visible. Opening the chamber a few times during cooking usually results in vision clouding breath holding efforts to 'wait it out' before you can inspect progress- but not this time. there was certainly trapped smoke, but it was there and gone as soon as the chamber was accessed. ... I had my doubts about this based on what i was seeing, but i figured it prudent to not change gears mid race.

as mentioned, the results are perhaps the best smoked red meat i've ever had from any location at any time... I'm not trying to brag, as all i really do is observe the process anyway, i'm just saying straight up that patience and using the right material makes all the difference in the world. not a little difference. a massive huge gigantic difference. one that makes you think it's time to hang that 'smoke master' sign above your pit. that, of course, won't happen- but there was much fanfare over that sirloin and people not only familiar with smoked meats but my efforts in the arena that were as stunned as i was over how good it turned out. Lump charcoal only. next time, I even think i'm going to abandon the sprigs of silver maple, to be honest.

the irreplaceable keys to all of this:

Quote

Don't trust store purchased lump charcoal. Don't expect to find something near as natural and prepared as what you can do for yourself.

Starting with a metal barrel, preferably a metal trash can no bigger than 20 gallons or so (you can use a drum, but where has that drum been and what was it used to store?) remove the lid and cut six or so 3" holes around the perimeter- revolver style. Place a couple fire bricks under either side of the barrel in the fire pit (not the smoke pit- a bonfire type pit) to keep it a foot or so off the ground, and build a stack of limbs of whatever sort, split wood, whatever all around and under the barrel/can. fill the can with your smoking wood cut in no longer/thicker than 6" chunks, and fill the can 3/4 full. secure lid. ignite the fire pit. keep it fed and burning strong. at around 700* the wood in that can will start to off gas flammable gas- and this is fun: ignite it- it will burn like a torch until it's gone long gone. Let the fire roar with the torch looking fire burning atop the can until it dies completely- which is at least 24 hours...
after the fire is absolutely dead, pull your can out and dump the contents into a bin for storage. you now have absolutely clean and prepared all natural charcoal lump to cook with.
it's easy to ignite in the smoke pit's cooker (you'd think it infused like a briquette it's so easy to light) and it burns exceptionally clean. It will burn hotter and not for as long- but since it's natural and free of any type of chemical, but you can always add more to the fire as it will burn without any ill impacts...
it doesn't matter so much the type of wood you use- oak, hickory, maple, apple, cherry, mesquite- as we've been told for years and years. what matters is the origin of the wood (if you subscribe to aTm's study) and CERTAINLY the 'state' (condition) it's in when you fire it. for the love of all that's holy, you've gotta try this.
note on wood chips popularly sold in bags: the common thought is to soak these. this is wrong. you don't want anything to do with what's in that smoke when it comes to food... it is a certain way to get that bitter flavor. you also don't want to burn them dry- because it is rarely seasoned to the proper expectation. it will burn with clouds of white smoke. you don't want to set them on indirect heat with intent to 'cook' the flavors out of them... that's another way to get those chemicals on your food that render bitter. you can either stay completely away from them, or run a mini-kiln out of them making them charcoal just like described above. otherwise, these are basically a waste of money and/or effort.

I'll never smoke another way, and I can't wait to use this method on a massive brisket i've got staged right now, and on a piggy i'm getting as soon as the farmer down the road harvest them (should be a few weeks) as I'm looking forward to that sweet smoky flavor recently discovered on a pork belly turned into bacon goodness.
i hope this is at least tried by someone here, so you can experience it for yourselves. it is the only way to do it, i'm thinking. i'm also thinking after you've done it you'll agree...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 09, 2019, 11:21:25 AM

That's a lot of words, but I certainly agree with the concept, you don't want bad white smoke. But there's no need to use strictly charcoal to get there.

I always start my fire with lump charcoal, and surround with split logs. There will be zero charcoal left by the time I put the meat on 45 minutes later, only the logs burning to coals. The next series of split logs that will be going in, sit on top of the firebox to warm up. When I'm ready for more fuel, the splits from on top of the firebox go into the fire, and they ignite quickly and burn clean, so no bad white smoke. Continue that rotation until the cook is done. Pre-heating the splits is the key to clean fires. Well, and obviously having properly seasoned/dried wood.

30+ years of doing it essentially this way, since I was a teen learning at my dad's BBQ restaurant, no white smoke, no bitter.

One place I'll disagree is that the type of wood DOES matter-- most especially, mesquite. It burns hotter and quicker than other woods, and tends to impart a much stronger flavor. Consequently I typically only use if for grilling, but I'll also occasionally use it to smoke something that is only going to spend a short amount of time on the cooker, like pork tenderloin or whole chickens.

Good info though,thanks drew!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on January 09, 2019, 02:55:12 PM

@utee94 (https://www.cfb51.com/index.php?action=profile;u=15) You're working with an offset smoker, right?

@Drew4UTk (https://www.cfb51.com/index.php?action=profile;u=1) I agree with utee. It's not *necessarily* the wood. The key is that wood contains ALL those volatile organic compounds [VOC] that generate the billowy white smoke, and you do NOT want those on your food. Charcoal has already burned off those VOCs, so charcoal can burn much more "cleanly". But it's not like hardwood can't burn cleanly, you just need to be running at much higher temperatures.

Think back to when you make a campfire. When you first light it, you're throwing off HUGE amounts of that billowy white smoke. But once you get a good bed of coals, the fire is hot enough to combust all those VOCs, and the smoke is no longer white and billowy. And once the fire is hot enough, throwing another fresh log on the fire doesn't result in the billowy white smoke, because it's not a matter of the wood, it's a matter of the heat.

That's why utee is correct for his smoker, because IIRC, he's using an offset smoker. An offset smoker isn't strongly insulated (although most of the bigger ones is 1/4" steel, so they are somewhat efficient), but more importantly the firebox is offset to where the food is. With the firebox not being underneath the food, you can run a hot fire in your firebox [hot enough to burn off the VOCs] and still keep a cooking chamber at a much lower temp. And because the fire is hotter, when you're adding fuel, you can throw your splits in there without pre-burning them. Offset smokers tend to end up, then, with much more smoke flavor than insulated smokers, because they're able to use wood rather than charcoal as a heat source. But they don't have that nasty bitter flavor, because the VOCs are being combusted rather than desposited on the food.

On the other hand, I have a Kamado grill [similar to Big Green Egg]. With 200# of ceramic insulation, if I had a fire burning hot enough to burn off the VOCs, the cooking chamber would be running WAY too hot to actually smoke food. So I use lump charcoal to keep the fire small and clean. *HOWEVER*, that doesn't mean I don't use wood. When smoking, I will add in some hardwood chunks in the firebox. With the fire burning so small, those chunks smolder rather than ignite, which allows them to still burn cleanly enough to produce smoke flavor without big billowy white clouds of smoke. This does mean that the smoke flavor isn't typically as pronounced as a stick-burning offset smoker, but it can still be quite delicious.

Very similar to the kamado IMHO are the insulated cabinet smokers like Stumps. These are insulated, so also run off charcoal as their primary heat source rather than hardwood, and for the same reason.

I don't understand the way the Ecoque works, but I suspect it's a lot more similar to the insulated cabinet smoker than to an offset. As a result, it might be difficult to create a fire hot enough with wood to burn off VOCs and yet small enough to keep your cooking chamber from overheating. However, using charcoal as your primary heat source with a little bit of hardwood for flavoring would be an ideal way to smoke.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on January 13, 2019, 10:28:20 PM

I generally support utee/bwiarny on the smoke/wood talk here. I remember when I got my Egg, I was directed a certain video, and it was most helpful for showing me when the Egg is ready for the meat. The (brief) takeaway was to simply look at the smoke coming out the top, as has been stated, you don't want the billowy white smoke, once that smoke has turned 'blue', you're ready for smoking. Now that's anywhere between 20-45 minutes in my experiences.

I usually get my wood chunks from a local butcher shop (buy them as needed), and they rest in the egg with the Egg lump charcoal.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on January 13, 2019, 11:16:04 PM

Quote from: MarqHusker on January 13, 2019, 10:28:20 PM

I generally support utee/bwarbiany on the smoke/wood talk here.

Generally?!?!
You mean with the exception of when you're wrong?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on January 13, 2019, 11:21:44 PM

I don't have as much to say as you guys on the topic but subscribe to your general concept of wood use when cooking . I just won't post 500 words on it.:)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 16, 2019, 06:46:53 PM

Yes indeed, I'm running a pretty large offset stick-burner. Excellent points on the differences between a setup like mine, and one of the ceramic BGE style cookers.

I really love the BGE, several friends have them and they not only make very good BBQ, but they're versatile in that they can be used as pizza ovens and for other very high-heat applications. I'll likely get one someday.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on January 17, 2019, 12:15:34 PM

Quote from: utee94 on January 16, 2019, 06:46:53 PM

Yes indeed, I'm running a pretty large offset stick-burner. Excellent points on the differences between a setup like mine, and one of the ceramic BGE style cookers.

I really love the BGE, several friends have them and they not only make very good BBQ, but they're versatile in that they can be used as pizza ovens and for other very high-heat applications. I'll likely get one someday.

Agreed. When I got the kamado, I had a gas grill and a propane smoker. The gas grill was on its last legs, such that I knew whatever grill I got would be a replacement for it. And I wanted to consolidate away from the propane smoker, so the plan was to sell that.
So I wasn't looking for a "smoker", I was looking for a versatile grill. The kamado is that. It does everything well--perhaps not AS well as dedicated cookers for each type of cooking, but it's a better smoker than a gas grill, better at searing than a gas grill or a pellet grill, and better at "grilling" than an offset smoker. I wanted "one grill to rule them all", and the kamado was best at that.
I'd love to have an offset smoker. But I don't often smoke in high enough quantities and frequency to justify the cost of a "big" one, and I generally don't like the build quality of the "cheap" ones relative to my kamado, so I don't see it in my near future. If I was regularly entertaining a 20+ extended family or throwing big parties--or if I lived close enough to Purdue to justify a trailer smoker for tailgates, it might make sense for me.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on January 17, 2019, 12:38:55 PM

Charcoal/wood is not permitted at the condo building we moved to, despite the fact that my patio is 20'x50' (not a balcony, obviously). I appealed and the association denied me. So, I had to give the Weber Performer away. Maybe someday I can get back into natural cooking, but not now. The best I can probably pull off is to get a "smoker" box for my Genesis. Oh well.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on January 17, 2019, 01:05:59 PM

Quote from: 847badgerfan on January 17, 2019, 12:38:55 PM

Charcoal/wood is not permitted at the condo building we moved to, despite the fact that my patio is 20'x50' (not a balcony, obviously). I appealed and the association denied me. So, I had to give the Weber Performer away. Maybe someday I can get back into natural cooking, but not now. The best I can probably pull off is to get a "smoker" box for my Genesis. Oh well.

Where do they fall on the question of pellet grills? My father-in-law moved into a retirement community and they didn't allow charcoal/wood, but he managed to get them to agree that a pellet grill was different than those... (Not sure how, since it burns compressed wood pellets, but if you make the argument creatively enough, maybe you could win it.)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 17, 2019, 01:46:46 PM

somehow I'm not worried about Badge

He will preserver and continue to eat well

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on January 19, 2019, 12:03:19 PM

I just loaded a massive brisket in the smoker... it barely fit... dang thing must be 20#.

12~15 hours from now, I should be pulling a purty chunk of chow out of that thing!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on January 19, 2019, 06:58:34 PM

dropped that brisket in the smoker at noon- it's just now starting to come out of the stall... powered through, no crutch. kept the temperature in the 300 range nice and steady- used nothing but homemade charcoal and some maple splits.

I'll come back and edit this when she comes out and again after i cut it... i've got high hopes for this one!!!

as promised:
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/50428414_10157286737673755_3496311869541449728_n.jpg?_nc_cat=104&_nc_ht=scontent-iad3-1.xx&oh=d19ac3577efaa5a2c49084398eec34b9&oe=5CC55D0C)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on January 19, 2019, 07:21:53 PM

Shipping is an option. Selling brisket on the site could be a good thing amigo.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on January 19, 2019, 07:35:29 PM

Quote from: 847badgerfan on January 19, 2019, 07:21:53 PM

Shipping is an option. Selling brisket on the site could be a good thing amigo.

if my connection up in your neck of the woods (well, further north) was reliable, I'd be all over it... he has great products, but not a lot of ambition.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 19, 2019, 08:02:27 PM

Couple of good places down here in Texico will ship you cooked brisket. It ain't cheap, but...

Looks really good, Drew. I don't crutch very often either. I do usually place a bit of foil over the thin end of the flat after a few hours, to keep it from getting overdone.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on January 19, 2019, 08:40:54 PM

(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/50223134_10157286884823755_1546524183196860416_n.jpg?_nc_cat=111&_nc_ht=scontent-iad3-1.xx&oh=754150e612f72911f14aa4249e31ee51&oe=5CCF3D6E)

by the way.. thing isn't burned though it looks like it- i use an espresso rub... y'all should try that if you haven't.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 19, 2019, 10:42:05 PM

now I'm hungry!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on January 19, 2019, 10:47:12 PM

great googlee mooglee i ain't.... i'm stuffed... and, i've been minding that smoker so much today i bet i have a smoke ring too...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 19, 2019, 11:09:59 PM

good work and corngrats

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on January 19, 2019, 11:13:38 PM

I haven't done an espresso rub yet but I've heard good things...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on January 19, 2019, 11:29:20 PM

Quote from: bwarbiany on January 19, 2019, 11:13:38 PM

I haven't done an espresso rub yet but I've heard good things...

i use it a lot... every once in a while i can actually taste it as coffee flavor, but most times it blends right in. the flavor is not like coffee, but it does add a different dimension that's hard to nail down in terms of flavor... it's one of those strange things culinary types talk about pairing that end up pairing very well but you'd never guess it prior... like jalapeno pepper jelly and cream cheese on a cracker- just doesn't make sense but it certainly does after you've tried it. there are more comparison's, but that is first one to come to mind. If I were to tell the whole truth and nothing but, though, i'd wager the powdered coffee bean (which is what I'm talking about when i say espresso) is more or less being used to absorb and seal than anything else.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 20, 2019, 01:16:00 PM

My Brother who has lived in Texas long enuff to have learned a few things about BBQ smoked a #14 brisket while I was there a couple weeks ago. I brought it back and cubed it up to put in chili.

 (https://i.ibb.co/ZNmMCkr/MVIMG-20190106-100612.jpg) (https://ibb.co/ZNmMCkr) 

 (https://i.ibb.co/9ZVt5QT/IMG-20190113-110041.jpg) (https://ibb.co/9ZVt5QT) 

 (https://i.ibb.co/6H0fyjN/IMG-20190113-111310.jpg) (https://ibb.co/6H0fyjN) 

umm, that's NOT my brother in the top pic by the smoker

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 20, 2019, 01:37:11 PM

so, this morning I substituted the smoked brisket for the usual browned tri-tip I use for my chili

chili was in the pot at 10:30, ready to serve at 1:30. Ram's kickoff at 2pm

 (https://i.ibb.co/ThbzsMk/IMG-20190120-102001.jpg) (https://ibb.co/ThbzsMk) 

 (https://i.ibb.co/wMcrRDW/IMG-20190120-102014.jpg) (https://ibb.co/wMcrRDW) 

 (https://i.ibb.co/Bq5PXGd/IMG-20190120-102030.jpg) (https://ibb.co/Bq5PXGd) 

 (https://i.ibb.co/9n8yrm1/IMG-20190120-102421.jpg) (https://ibb.co/9n8yrm1)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on January 20, 2019, 01:48:29 PM

Nice!! Def chili season, huh?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on January 20, 2019, 07:49:39 PM

I recently did the same, with smoked brisket point cubed into the chili. Left it all day in the slow cooker. I think it caused the meat to dry out. Because it was already cooked, I think it ended up overcooking with that much time.

I think your plan of only cooking ~3 hours is better.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 20, 2019, 10:37:28 PM

Quote from: Drew4UTk on January 20, 2019, 01:48:29 PM

Nice!! Def chili season, huh?

9 degrees above at the moment
forecast 1-3 inches of snow tomorrow
Chili season

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 21, 2019, 04:43:02 PM

Quote from: bwarbiany on January 20, 2019, 07:49:39 PM

I recently did the same, with smoked brisket point cubed into the chili. Left it all day in the slow cooker. I think it caused the meat to dry out. Because it was already cooked, I think it ended up overcooking with that much time.

I think your plan of only cooking ~3 hours is better.

yes, with the meat already cooked, you just need to cook the minced onion and let the chili powder and spices simmer into the meat. 2 hours might have been enough

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MrNubbz on January 21, 2019, 04:47:21 PM

Damn FF what was in the pot?Briskett & V-8 which I add too my chili if it needs liquid.That or a good Porter

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 21, 2019, 06:06:25 PM

mostly chicken broth, chili powders, cumin, minced fresh onion, minced fresh garlic. The red color comes from a small can of tomato sauce

I had V-8 in my bloody mary yesterday

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 22, 2019, 01:25:26 PM

Quote from: FearlessF on January 21, 2019, 04:43:02 PM

yes, with the meat already cooked, you just need to cook the minced onion and let the chili powder and spices simmer into the meat. 2 hours might have been enough

Yup. If I'm making BBQ brisket chili, then I usually still do about half the meat as standard uncooked cubed beef (and chorizo for the grease) which cooks all day, and do the other half as cubed/diced brisket (or rib meat), and it only goes into the pot when there's maybe 2 hours left.
But, since it doesn't have as long to meld, that combination is actually much much much better the next day after being refrigerated and reheated. That's true of most chili and stews, but especially true for the BBQ brisket chili.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 22, 2019, 02:00:22 PM

good idea about the 2 hours

as for the chorizo, it's similar to bacon, it just makes anything better

many times I'll add some pork sausage to add some pork fat/grease

the pork grease helps some of the heat stick to the tongue

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 22, 2019, 03:20:28 PM

Yup, I typically brown chorizo and reserve the meat, and use the fat to sear the cubed beef. I sometimes do this with bacon as well and my last batch I browned a pound of bacon, a pound of chorizo, and then seared all my cubed meats in the bacon/chorizo grease. And reintroduced the chorizo and diced bacon much later in the cook. That was a pretty fabulous batch, I must say.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on January 22, 2019, 03:25:59 PM

I've been using ground sirloin to thicken the sauce lately. It's not noticeable (as ground meat) after a long cook, but the sirloin adds a ton of flavor and texture to the sauce.

Chorizo, 1/4 ground sirloin, 1/4 cubed flank, 1/4 cubed short rib and 1/4 cubed sirloin is now my go-to meat mixture.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 22, 2019, 03:34:59 PM

Quote from: 847badgerfan on January 22, 2019, 03:25:59 PM

I've been using ground sirloin to thicken the sauce lately. It's not noticeable (as ground meat) after a long cook, but the sirloin adds a ton of flavor and texture to the sauce.

Chorizo, 1/4 ground sirloin, 1/4 cubed flank, 1/4 cubed short rib and 1/4 cubed sirloin is now my go-to meat mixture.

Sounds like a good mix. The structure of the ground meat just fades away in a long cook, but should definitely provide some texture and flavor.
When you use raw brisket, which of the above do you replace?
And I, too, like using short ribs as part of the cubed beef.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on January 22, 2019, 03:48:10 PM

I don't use raw brisket for chili anymore. Only for a cook, or for burgers. Similar mix for those - brisket, short ribs and flank. Although for the last grind I used brisket, short ribs and tenderloin scraps (from my Christmas trimmings).

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on January 22, 2019, 04:02:59 PM

I never make any kind of chili anymore without beef stock. I suppose I might use a chicken stock if I didn't have beef. I can't believe i once did make chili w/o stock.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on January 22, 2019, 04:45:48 PM

Quote from: MarqHusker on January 22, 2019, 04:02:59 PM

I never make any kind of chili anymore without beef stock. I suppose I might use a chicken stock if I didn't have beef. I can't believe i once did make chili w/o stock.

I consider the onion, garlic and ground sirloin that all disintegrate (into the beer) to be my beef stock.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on January 22, 2019, 07:52:46 PM

That would be acceptable for sure.

We tend to make white meat chili as well thus the beef stock performs a more noble service for me. Let me pretend we are having beef.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 22, 2019, 08:05:14 PM

I haven't used beer in years, but I need to remember to go back to it when not in competition

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 22, 2019, 08:57:17 PM

I use both beer and stock.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 22, 2019, 09:09:54 PM

beef broth and chorizo are on my list to try soon

maybe with the cubed smoked brisket for the super bowl party

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on January 22, 2019, 11:19:55 PM

what's your range of beer for your chilis? I pretty much stick with any non flavored lager, I wouldn't want to waste a tasty malty porter or interfere with any strong hoppy ale.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 23, 2019, 07:57:41 AM

Depends on what I'm going for. I definitely don't ever use a bitter American IPA, I don't like that flavor in beer by itself, and I don't want it in my chili.

But don't be afraid to go with something dark and malty, the entire point is to build up the depth of the flavor profile. There are plenty of chili recipes that call for things like cinnamon, allspice, cloves-- I don't typically include those, but I will definitely use some of the winter/Christmas beers with those spices in them when making chili. So my batches around the holidays usually have something like that in them, but later in the winter season I typically go with lagers, with Czech pilsners being the most common.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on February 03, 2019, 10:55:54 AM

My wife 'accidentally ' ended up w a pack of chicken thighs. Those are getting smoked today, it's 55 degrees! I'm going to rub some chili crunch on a couple of them.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 03, 2019, 11:03:21 AM

I'm almost out of Chile Crunch. As you advised, that stuff is LEGIT. Highly recommended.

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lKEqq%2BJr7v%2BCDyqp0%2FP%2FgHc%2FwBhNNKV0%2Fxrf%2BYgJKTmQKw9QQelQtoWugkR%2BL4iVGWD3kqlR6n2rlPtMwQKWLqOFDMSFHoPSo3eRn3%2Ba68bSoPDD0PqKpzqX0tYSymrb%2FgnXDRfEOAf%2BEtgAPQi%2BlO4e1X7CaPQba4bU%2FEcmpyzLtVGy8cP%2B0N3Uj6j%2BtefjepU%2BdKQvRS5wKjlRZpfNkLE%2BhbIH%2BFCqVL7r7g%2Fsmp%2FTOs%2FtSzs7qULYC8tJZjJBCqq5hB7AdF9gKvxDTLh5Lq9imuJbgkgyBgkC9gCATkDtxiuNsb%2B70yV5bKcxPKhSQDBVl9CCMGoWnnMjSefJ5jnc7Fyd59%2B1Q1K2ktfwL%2Fs2rfb8TrpJolcC3N00O7LOY2yqA%2FMc5G4ds4FXb270wLK5KW6iTdGske0qmPutnHPX1rg5HM6lZMkEY%2B8ePp6VLNcNdWqWs6Bol56ncfcmi0tLP1%2F4Af2dV6pfedbb6npl3btIssDopwhKDIPbj3q6J4NMuJL7TZTB5YBZFkyrNxkFf8ACuHs4o4HzGn4E5Fa6ANayEnoCetaU4cs7pmVTB1FGzX4ns8MqzwRzL92RQw%2FEVJVPSTnSLPPP7hP5CrdemeC9GLRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABXmHiBs%2BK9SHpt%2FwDQRXp9eTa%2B0n%2FCaaqqk4%2BX%2FwBBFZVdj0Mvdqjfl%2FkZl1xVByTVq480S4OTGSTk1UbrXDJWPqqMrobyeFUk%2BgFNw%2FTy3%2FKr1hLPFZXAtrhreWWeGPzEJBAJYdu3fHtXQN4Y1tG2t4nd8d9jj%2F2auWpWjB2k7feZ1cXGlLlZyGH%2FALjfkaDv%2FuN%2BVdX%2FAMI3ro6eJT%2BKv%2F8AFUv%2FAAjev5B%2F4SYgf7r%2FAPxVZ%2FWqf8y%2FH%2FIy%2FtGHY5I7v7jflSDP90%2FlXXnw7rnH%2FFSMfXhv8ab%2FAMI7rw6eJD%2BIb%2FGj63T7r8f8g%2FtCH9X%2FAMjkSSB90%2FlTd3sfyrrz4d8Qdf8AhI%2F0f%2FGg%2BHfEBXjxFz7hv8aPrdP%2BZfj%2FAJDWYU%2F6v%2FkceHAPQ0u7nofyrrV8PeIx18QRn8Go%2FwCEf8Rk8%2BIEx7BqSxlN%2FaX4%2FwCQ%2FwC0Kf8AV%2F8AI5It7H8qM%2Bx%2FKuuPh7xEeniID8GP9aQ%2BHdf%2FAOhjz%2BDf40%2FrdP8AmX4%2F5CWYU%2F6v%2Fkchk%2Bh%2FKmnJ6K35V1%2F%2FAAjviHv4iH5P%2FjSf8I54g%2F6GP%2F0P%2FGj63T%2FmX4%2F5B%2FaFP%2Br%2FAORyHzd0b8qQhz%2FA35GuwPhvXh08SN%2BO%2FwDxpP8AhGtcyN3iZ%2FwV%2FwD4qj63D%2BZfj%2FkL%2B0IHI7ZP%2BeT%2FAPfJpQGDYZWU%2BjDFdgvhXWZHC%2F8ACUzLk9drn%2F2euavZpp7ezNzM88qCRTI5JJw5Hf8AlW1Ospuyf5l0sWqsuVEcbEHIr0D%2BwNMS1wtpcMrIMsZgA36156h4r027mt30v7NK7ITGM7Rz0zmvQoJO9zzM2qThy8rtudfp6hNOtlUYURKAM5xxVmq2nqq6dbKv3REoH0xVmus%2BeCiiigAooooAKKKKACiiigAooooAKKKKACvJdfkdfG2q4A28c4%2F2RXrVeS67OY%2FG%2BrAjI%2BXv%2Fsisqux6GAdqj1toZE8jsygqACOf1qox5NWp5%2FMcJtxk8nPtVYjmuGW59Rh2nHR3JrPPkkf9Plv%2FADavRZv9aa87sgDFn0vLf%2F0Jq9ElP7w465rx8buvn%2Bh5mO%2FjfIZRVKbVoY7uW0t7a5vprdQ1wLZARDkZAJJALY52jJ9qLbWLS9v4rC3SZpprcXSMyYUwnoxJ5HPGDzXJyTtexwcyLhpKzj4g0%2F7Jd3hS5EFhJ5N0TFzG%2FcY74yOR61I%2Br2sd5Z2Tx3AuL9S9svl8MoGSSe2Byc1Dpz7C5kXDQOlVNQ1S00ua3huxKXu38uARRl97%2FwB3joamtrhbsSeXFNG0T7HjlQowOAeh7YI5rJxko81tCr9CSl7VRfWLT7VPa2sVzfy2p23JtYS6xN%2FdLcAsPQEmm%2F29p3mWkafaJXv1ZrQJA2ZQv3hgjII7g4pRpVLr3WLmXc0DSGs%2F%2B39LOlz6oskrWtrIYrn90weBh1DKeeOPzqeW%2FhitLe6eKfy7plWMBPmBb7u4ds5FW4TW68gTRYpOlVbTU7O%2B1S70qF2W%2FsgGmhkXadp%2FiX1HI%2FMVG2tWMenyahcGW3t0mMA8xDvlkB27UUZLHII49D2qlTne1n%2Fw%2Bw%2BZF09KQ9qz5tbhtYpXvbG9tTDCbhleMEmMEBmBBIyMjIzn2p76tBE2nCS2uM6n%2FwAewwvpn5uePl5%2F%2BvxVezn2DmRoxgiRc15nPn7Pa%2FWT%2FwBDau%2F0hb9Jpvt5Y5f5cnvznHt0%2FwA5rgJ%2F%2BPa0%2Bkn%2FAKG1ehglabXp%2BTO7Aa1BqnjFekXc3lWS7oodhRf3khA7e9ebp9K9Iu4s2%2B8zxRgqucqN3A%2FM17uH6mGcfY%2BZ21ic2FueOYl6fSp6htAVs4AeojX%2BVTV1nghRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABXkuuSIPGmr7hnBUdPYV61Xkut%2BW3jbVl6tlePwFZVdj0cvv7R27fqjGmljZgFTDZwTjp%2BNVyfmqxOYPM%2BQjfnAxVdh1ANcMtz6ehfl1ZPZAmMDsb22%2F8AQmr0VyBPk%2BtedWPES4P%2FAC%2FW3%2FoTV6HN%2FrTXj474l8%2F0PMx38b5HO6Te2%2BgajrGn6rMLR7m%2Be8t5peEuI3A6N0LLjGOtG6K8%2BISpFdS2oOlqFaLCEnfnYQwODt5xjNdAHIUKeQOme1KWJTaeRnNc%2FtU25W1at%2FS%2FQ8%2Fl6HFLcQL4S8Up55kJv32M2N8oJXDcdc4PQdjWjfXltH4m8LzyXEaQraTFpWYBVBTAye2TxXSlyWVj1UYFMzgMMDDdeOtU66bvbv8AirE8hzHiTULW6uPD08FyEh%2FtMgXIxhQowXBORjJxk8V0GkXUMnmKt%2F8A2h5MrB7nghtx3AZHHAYDj0qbfjPA5GOnakPIwAPoBXNUqKVNQS2%2FzKSs7nK%2BD7620DSpvD%2Bs3UWn6jaXMjt9ofyxcKxyJFY8Nnp68CrGrXME%2Fi3wz9juooWeK6MUu0FYi6KEYqexIOM9a6JiJFUSIr7fu7hnFLuJVgQPm68U%2FbxdV1bau99dNVbsLktHlucgu678EeINIW0Zddh8w6hCuWa4kJz5q9yGGCMfQdq1IdX0%2FV7HS7bTbpbm4Z4WaJOWiCYLFx%2FDjBHPcgVtlySrfxL0Pems33sBVLfeIGM1Uq6ldtdb79f8v%2BGBQt1Ocu7L%2B17i%2B1HRJ411vSb0tA4IImXy0zE%2FqrYIHoQR61Smu5rvR9B8TLYzeRZ6jPNd2iqWeEM7gtjqdh9u%2FauuY5xjjHSl8xvM3g%2FMevvVxxFklbb8rWa%2FG%2FkDpmHr%2Br6bfeF9V%2BxXkV2Tavgx%2FN97gLnsSccdfyqhKkcN54SlW%2BubkPkkSsGWIGPb2Ax8xxzXU7ipBXAwc8DvSF2G7H8XWlGsoLlS01691bsU43dySPPnj615lKR9ksv9x%2F8A0Y1emQ%2F60V5jJ%2Fx6WPoYm%2F8AQ2rrwHxP5fqd%2BB%2FiCp2%2Btek31hLc2yyrNGmVG3dEWK4%2F4EPevNo8ZH1r0fUBL5Bw5CbAwAY56dgO2a9%2Bh1MM4%2Bx8zubXP2SHJydi8%2FhUtRW2DaxEdNi4%2FKpa6zwQooooAKKKKACiiigAooooAKKKKACiiigAryLXAi%2BOtVcuAeBt98CvXa8i1yFG8b6s2eSRk%2BnArKrsehl9%2FaOy6GTJFGG3IxJB9agPQnvUzReVI5HKnoe9QnGDXDLc%2Bpoq0drE1kMxL0z9vtv%2FAEJq9Cm5lNee2X%2BoH%2FX%2FAG3%2FAKE1ehTf60142N%2BJf12PLx38b5DKd2pvSl7Vwo4haQ0UjsqIXkYIi%2FeZjgCmIQ0Cqf8AbGmlwoul5zhsHace%2FSrgCldwkTZ1LbhgD61nOLjuinGUd0Nd0jieaVxHEgy7t0ArOfX4AV8q2leNl3K7EJuHsDyfqKoapqMd9NEgDtarIVhiA%2F4%2BZB1JHdVwcDuePpUkTeCfPN1IzZGwMXjBwDvHRegJzjJxwNm2t6VBaOZ006C%2B2dLaX9tf7lhYrKgy8Mg2uo9cHt%2F9b1qfBYhRXJTYUQ3FrKIorUKkUo%2F1m7JwQv8AEhORjvjd1PN3U9dE2gvFJi2v5isTx525B5JU88EAjPTmrnhnzLl6%2FgEsO7rl2f4Fn%2B3oG1J4ECNZxnY90GyN3qOxHXJ7bSe1aeVKhkYMrDKspyCPUVyaJp4gjS4m2wIBuVAAWP8AdO4gY4X24x610tk2%2BxiZYPs6MMpHuz8p6H8ev41NanGNnEVanGNuUnPSmk8ilPSmnrXMc5LD%2FrV%2BteZOc2Vh%2FwBcT%2F6G1emw%2FwCsFeYnmx0%2F%2Fr3%2FAPZ2r1cBu%2Fl%2Bp24H%2BIxyckcd69F1lY2ghEpb7owAcZ5%2Bn%2BFedxffX6ivRdQabAVSpXcoJLYKjuBjmveodTnzh6w%2BZ3duMW8Y9EH8qkpkPEKD%2FZH8qfXWeCFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFeQa7AX8aauwYDJA5r1%2BvKNXhlfxjqx2MFJyHI44FY1naJ6OXqLnLm7GNLkLz%2BlVX4U1bmOQTz15qo%2FQ1ws%2BqhsS2GTAP%2Bv62%2F9CavQ5v9aa88sD%2B6Uet9bf8AoTV6HL%2FrWrx8b8S%2FrseTjv43yG0HpSUpriRxAOeKxNf1FARYRkPz%2B%2BU5AJAztJxgAD5j9MHjNad9fR6bZtcSMisSEi3sFUuemSeg7k%2B1ZGhaZJNjUtQEmXwyK77vMbkFjnnB4wOM4HFa00ornlsjelGMU6ktlt6lGRXFuJJVkQbNsUzKVTB4OW%2Fi5GRuAH0BqGVYYpIracYaVUkdyrokakgZ%2BRgCBnAPfH0J7JpGO7dyGGGB6EelZFzoK%2BVjT5EiXJb7NMu%2BLJ7qOqnGeQQT69c1DExektDaGITeuhivHfRXjW6%2BW%2B7KS7gFWJU5O7j5VUc8cEgDDZrR0zT3u45Lq3kezt5CdkrRhpbg%2FwB9ycnHovQD1qS30CSQldQMa2%2BQTHEzM0uDkbmYkkA8gZwPTNbbHdjgAAYAHYVnUrrRRJq1tLROb1DTZ7ZhN5abgCEmjQmLJ4%2BeMcD6qO44bkikjKFMcYaYgho3eUSb8jnGM5wPQc4xjBOOwzwR1BGCD3qu1lZmfzzbJ5uSd2O56mtI4mytJChiXa0jF0jQY3CX18zOpYsluygZ5ypbHPHpk%2FzrfJLMSTk0OSzEnk03rXPOpKbuzGdSVR3kBPFNNOPSmk81BBJCT5oNeYA5sdP%2FAOvb%2FwBmavTozh8%2BgrzEcWOnDt9mH%2FoTV6mA3l8v1O3AfxGSxfeTH94V6FqLohcszcMAyZwOeM%2B9eew%2FfT%2FeFeiaoGDLsCneV3McAqe3ua9%2FD9TmzjeHz%2FQ72L%2FVJ%2Fuin01OI1%2Bgp1dR4QUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAV5hq2pyw%2BLNSiaNXEbZjboUOP1616fXk2v4Hi%2FUPUmuevFSjqell0VKpJPsZl7J50ry7BHu%2FgXoKoy1cnzzVKU5%2Btcb0PqKeiRNY%2FcjHrf23%2FoRr0KX%2FWmvPLHIWL%2FAK%2F7b%2F0I16HN%2FrT9a8fHfEvn%2Bh5WO%2FjfIbS02ndq4TiGSQwzMjTQpKYzuTeobafUZ705mZmLMSSaKTrUyvYTENHaqV7Pex3US2kLtAg%2F0hgoO4twuM8%2FKRk47EZp1re%2BbdQpKJfLkgXBMDKPNyd2Tjjt14qXTfLcLot0YNZAutb%2FAHkHlO00gkNvKIgFGZAF3Z4DKm888MNvepLW5vViW6vHuPKMwSSJoRmNfKzxtXJ%2FeHGeegpqi1rdC5kamOKY2fSsxLjWY8yyxtKNoVYdo5fylPQKCB5hYE7iO2PSazuLsyC3vll8wRgbzFhXcFgzblG0ZAU4z34q5U2le6BO5bNJmlJpufzrMsUnimk8ijoOtIe1AD1JG4%2BimvMx%2FwAeOnj0tR%2F6E1el5wjn%2FYP8q8z%2FAOXSw%2F69V%2Fma9XAby%2Frud2B%2FiMlg%2FwBbH%2FvD%2BdeiX7h50Eb7SrAOnTcQepx16153BzLEP9sfzr0DUJs3IiUojhhgiLLEdeWJwPyr38P1OTOPih8%2F0PQx0FLRRXUeGFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAJXk%2FiH%2FAJGy9%2F3mr1mvI%2FEDA%2BLL72dv51jW%2BE9LLf4r9DMuOlUpOtXbjpVGQ1ws%2Bpp7E9h0g%2F7CFt%2F6Ea9Dl%2F1pFee2H%2FLD%2FsIW3%2FoRr0GX%2FWmvHx3xI8rHfxvkNFOHIptKDjmuA4SD7TI7lorfzLZX2PNvAIx1YDuoPB57Glju7aWPzI5cxnbglSPvHC8Ed6jk09JUeJp5hA%2B4iJSAFLZyc9T1J54GaJ7FLiV3aZ1VzkxqBgHZsB9eByB61bUGW%2BQUX9oYy6zZVccBGycgkEDGSCAenoaF1K2d3jMu3awUMQdr5APB6fxCkeyU3IuYpXhlC7AVAOEwBgZ6dOvufWmXFhvtDDE5DnzAHY%2FcLnJf3I7Cs3GmNKBPJdRxwvJuLhX8vavJZ842j3z%2BFIbtowxvImt2XpzvDjrkY9O%2FpSPaxm2igiZovIIaJ%2BpDDufXOTn6mmtZszBzdS%2BYVZZH45VsZCj%2BH7o6fr1qIqBK5R5vrUSGI3KhgOSc7RxuPzdOhz1qD%2B1LZmddzKkbbWZlYHPy8bcZ6so%2FGiXTLaW3SDc6LGzMmOzMQc%2B%2BMYA9KUWSC4Fw8ryS7t7McDJ69Pb5f%2B%2BRWtqaKXINXUbOQMySsduOPKYE5zjAxk9G6dMGoZtWs4YndWeUom4BEOG%2BUMADjGcEGnSaXbSBAWcGNVRSQG4AI6EYz8x59aH062eMR%2FOFBLDB7kj%2FAOJA%2BmRTXs79Rr2fmWTkDPc9qQnkc0p55pp4NZGY5j%2B7k%2F3G%2FlXmp%2F49rH0%2BzL%2FM16S5%2Fcykf882%2FlXmrf8AHvZf9eyf1r1sB9o7sB%2FEZLb%2FAOui%2FwB8fzr0W9uLhZQiIREHAZ9uM%2B2a87t%2BZ4f%2Bui%2Fzr0LUIg067bV35XLs%2BI%2Ble9Q6nJm%2FxQ%2Bf6HoVFFFdR4YUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAV4x4hklj8Z35I%2BTznA9zmvZ68c8Q%2F8jben0nesa3wnp5ar1Xr0M55jIzKy7SP1qs%2FWrc5zn%2BdUnrhlufT0k1Gzdye0ljt4op5mCQx39uzueigEkk%2FhXZN4k8PSOSut2fPrKB%2FOuJt725sw4tpTGHxvGAQ2OnB%2Bpp51S7Iywgb6wIf6VxV8Oqru%2Fz%2FAOAc%2BIwkqs%2BZM7ZNb0V%2BV1ixP0nX%2FGpl1HTXHy6naN9J1%2FxrgTqDHlrOxb62qf4UxrqJvvaXpzf9u4H8q5%2FqSOZ5fU7o9FW4tG4W8tz9JV%2FxpwaI9J4j9HFebGW0J50bTj%2F2yP8AjTc2HfQ9P%2F74f%2F4qj6j5%2Fl%2FmS8vq9z03aGbAdD9GFKYX6V5gRp3fQrD8A%2F8A8VTSml%2F9AGy%2FAv8A%2FFVLwHm%2FuX%2BYf2fVPUfJYdx%2BJoMR9R%2BdeWlNM%2F6ANj%2BO%2FwD%2BKp8UVjK6xQeHrJ5G%2B6iiQk%2FT5qlZfbeX4L%2FMX1CsemMoH3nQfVhUbvEOs8Q%2F4GK85jtbedPMi8O2LJjO4hwO47t7H8qVrWONY2Ph7TwJf9XhWO%2F6fN7Gm8Ctub8v8w%2Bo1L7o9Aa5tV5a8tx9ZV%2FxqFtR01fvalaD6zL%2FAI1w0Vq0zbYtA08NtVhuTbkMMrjc3OQCfwpgLhJZI9I03ZCcOywKQD7c8%2FhmksFH%2Bb8h%2FUp%2FzI7Ztb0RPvazYj63C%2F41E%2FiXw%2Bp51qzP0kB%2FlXHrc3hG6PTLYLt35WyXG3%2B906cdakhn1SZd8TWsa4zzHGp255PToKt4KC3f4r%2FIbwMlvJHSzeLvDiwygamrkowASNzk4%2Blcc6ssFkGG0%2FZk4P41ekuNaiKBNS3SMxUJE23bgZySQABgg9eM81Tu%2FtJuybyV5ZyAS7ncSMdM%2B3SuvD0o0%2Fhe%2Fn%2FwEdGGw%2FspN3vcfbEfaIieAJFJPoM12mp6lpj3cAa6SZnmUIkTs4JHAx0A%2FOuKh6jipYYw2s6bvlDYuFwo5716VKTRzY%2BjGpaUulz6AooortPmAooooAKKKKACiiigAooooAKKKKACiiigBK8f8R8eJb8%2Bk7%2Fzr2CvHPE80UfiS%2FWRghM7YLfWsayvE9LLZKNV3dtDNlfcvvVVjmpWKsuVkRs9g3WotjnnFcLPqqdmtGMPApM8c04q2OlRkNzxUHQkwBoNIAfSl60CsB60UUnNMYUGg5pKAFp9vO1tcLPHkOoO0g4IJBGc%2FjTKShq%2BjE1dWZoNqsckXlyWuAQN2zaQWyxJAZTjJc9OlUvtDK1oyrhrQYBz9%2F5i34dcUw001KhFEqnFbIuzas8s0MhgVRBK0iqG6qfur%2FwEZAPvVeG9aDT5rJUysxOW3YHIxyO%2BMcelV2amkn04pezha1hezilZIvNqzNbtA1uvzLtLhyCDgAkegIUcfX1qKPUmgjVEt4nI2ks4PO08dDyPY1VpvOafs4bWF7KNrWLSXzC6juJIldU3fugcBg2cgk59e%2BabPcPdXDTuAC38I6CoMH0NPQE8AdKpRSdyeRJ3SLEJwQelX9KgjfWbJtvIuFPPPesxW7F1X6mtbQJo5NbsIkYMxuEGR061vBO55%2BLnBQd2j3Siiiu8%2BSCiiigAooooAKKKKACiiigAooooAKKKKACvEvEqs3izUI7yTMJmkIwORzwPyr22vGfiHZXOmeIZ7mWGQW9w2%2BOcL8pJ6jPqKiaujWk7SOYuIbeJlaC4IZyGTP8ACf8ACq89nNJfNKW2hh1VuaqXEvmjG9Tjp2xSC8mVgz4cLyMVy2ktUdilBvUlkgu2Y7Jplx3DkCphFfAACaQMn3lLcH3qjHeyxO77ciQYxn7tTpqbuUaQMNoxkdPrSlzW2LjOz0k%2FvJrg30MiEXTKjHkEAkVZDypKkk1xi3xhhtGST6cVUe8RpDI1wrMcDDZH40w3KyHazKwVsk54%2FCs91Zo2Vaotpv7ye%2Fv5FkH9nNvjHDMycZ%2Bh5qudR1IAHEfIz%2Fq6k%2B0hpjIql4%2BnAxn8D1oR5pIWZUTZnCjgMPwqlyxVmg9viHtN%2FeLFqF48as8alixG0J1pF1SUyFcR49SpFTLqJjt96RgsAFBcYAPcikmtWjtZprh4ZiwGdg%2BbkjoanmjfXQr6xXS%2BN%2FeNW8nMQkk8tST90A5A%2FOiXUtir5eCSOcqeD6dai%2BwWkyLGkspuJOAGPAH1NPMtrpkkcNoBM20hi65y1NOLew3iq9vjZC%2Bq3iYUpGWJGAFPSkTUr2aTYgiLE4A24%2BvU06S9MojYIBKHO%2FjHFNknEhYlUjlB%2FwBWAMBfrWvudjL6ziH9t%2FeSW13cTj5pEHvtxSLcXWxTJKoLE9FHSqs18fNXco6YwFqWa9EqptwPXgcUuVJg8TWa%2BN%2FeE97JGyLDcFy3LfL90%2BlOLy%2BQXknYDHUHBzVV72aZg0ixjsdlRz3jSuoCnCjHuTVWu0rGftqlm3N%2FezQsit9DGsk8kcm4KwDcmrd%2FaIkotWVlgDAnv27%2FAI4rIsLryWd5kYuRgYq7NqJnRgxZmLA7vYdqxlGXtNNhKacfeepLFZ3DO%2FyxoIz3OMjt%2Blamks1rqNhNZOs0qzAsgHT0x684rHju5QGygDP1JbpXSeCIkm8T6fDFukl81WO0cKByT%2BQrohfqYVOW2h7vRRRXScYUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUySOOaNo5UWRGGGVhkEe4p9FAHK6p8NfCmqs0j6aLaVv47VzHj%2FgI%2BX9K4bxJ8ILrTbRrvw%2FPJqWw%2FPaT7VkK9yrDAJ9iB%2BfB9jpKlxTLU5I%2BYbrQ9ct4muJfDuq20KD53ltXCp7k4ql5kkEgimtZInOMqSwbkZGQTxkcj1FfVlMlijmTZLGsi5B2sMjI6VPIV7Xuj5Tj1O3DHMJkH93f0%2FMUrX1u2AbWXI7h%2Bv6V9QXeiaTfytLeaZZ3EjrsZ5YFZiuMYyRnGKxpfhv4OmSJG0G2UQyF12ZXJ9Dg%2FMOOhyKOQPaLsfOhvEQgwq3zdRJyPwpRdIOZXc8c%2Fuxj%2BYr6DuPhb4MuBL%2FxJljaXkvHNIpU%2FwCz82B%2BAqCH4ReDIWQnTpZNhyRJcyEN9RmlyMfPHseDi4ttgG9lzzjyv%2FsqSK5sg%2F7y4kVe5WJjj8Nwr264%2BDXh155J7S71GzZjlFjmVkj9gGUnH1NNPwc0cjA1jVRu%2FwBblojv%2FwDIfFHIw50eMNPpQj3fa7gt2DQnBHrnd%2FSg3OmBQPtT7vRoW4%2FWvZv%2BFMaEbhmk1LU3g2%2FJF5iDY2OudvryB6%2Bo4pi%2FBfSSGkl1nUnuGP8ArP3QXH%2B7sP50cjFzo8eefR2QbLuTd%2FETEQPw5pQNI2ApezMx7NBge%2BCW5r2iP4OeGUZMz6i6L99GmXEh9SQoI%2F4CQKjX4M6EEdW1TVWyMRnzI%2F3Yznj5KOVj54njRbS48ZmuGJ6jylA%2FnSGfS0OJPtbE84jjTP617bb%2FAAg8NxLHHNcajcwoD%2B5lnAVmP8R2qDnp3xx0qc%2FCjwsYyuy93k%2F6z7ZJux%2Fd69KFCQc8Twd7nSTgRm%2BHPR1T%2BlI1%2FpqjatpOzerzY5%2BgFe%2BL8KPBY3b9JaTcAMvdSkjHp83FaUPgPwlb7DH4d07KAAFrdWPHTr1Pv1p8gudHzZFeRXEqw29vLJI5wkabmZj6Ad67XR%2FhZ4s1aBZ5Le20yNsEC8dvMx%2FuqDj6HBr3a2srWyTZaW0Nuv8AdijCj9Knp8iF7RnmGl%2FBW0iKvqmsz3BHJjto1iX8SdxI%2FKu50Twxo3hyMppdkkBYYaQku7fVmJOPbpWrS1SSRDk3uFFFFMQUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFFFFABRRRQAUUUUAFFFFAH%2F%2F2Q%3D%3D&hash=9982e7bcbfbfd04a84335f28d787b705)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on February 03, 2019, 12:29:08 PM

guess I'm gonna have to order online and pay shipping

nothing close to NW Iowa

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 03, 2019, 12:42:42 PM

I get it through Amazon Prime.

https://smile.amazon.com/Chile-Crunch-Salsa-Mexican-Condiment-Delicious-Salsa-Bold/dp/B00KQPPUFO/ref=smi_www_rco2_go_smi_b5171374337?_encoding=UTF8&hvadid=%7Bcreative%7D&hvdev=c&hvdvcmdl=%7Bdevicemodel%7D&hvlocint=&hvlocphy=&hvnetw=o&hvpone=&hvpos=%7Badposition%7D&hvptwo=&hvqmt=e&hvrand=%7Brandom%7D&hvtargid=pla-4584482455480945&ie=UTF8&linkCode=df0&tag=bingshoppinga-20&th=1

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on February 03, 2019, 07:56:36 PM

(https://i.ibb.co/54Lvb8c/20190203-181404.jpg) (https://ibb.co/54Lvb8c) roll a die 2 sided (https://freeonlinedice.com/) Good heat w the chili crunch

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on February 09, 2019, 12:34:43 PM

in the smoker today are two racks of baby back ribs, two racks of beef short ribs, and some slab cut dino beef ribs. fix'ns will be cowboy bean (baked beans w/both ground chuck, ground venison, and smoked sausage sliced in it, seasoned obviously)- quartered 'taters seasoned and baked in butter in the smokers oven- which makes the outside crispy and the inside very soft- and some rye marbled sourdough bread from the bakery (i'd never attempt such a thing on my own) ...

stand by for pics later- got the smoker to temp around 10am and dropped in the goodies about 1130 or so. it'll be six or so tonight- except for the short ribs- they'll be a snack around game time (4pm).

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 10, 2019, 02:31:30 PM

I've been using the Instapot for beans lately. Beans, onion, garlic, seasonings, and some sort of pork - an hour cooking and some great eats.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on February 10, 2019, 02:49:55 PM

Quote from: MaximumSam on February 10, 2019, 02:31:30 PM

I've been using the Instapot for beans lately. Beans, onion, garlic, seasonings, and some sort of pork - an hour cooking and some great eats.

Sounds good... I assume this is cooked under pressure, not as a slow cooker, right? Beans straight from raw?
And when you say "some sort of pork", are you talking like a bacon or pancetta as flavoring/fat, or are you talking about some big piece of pork that becomes its own part of the dish?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 11, 2019, 07:00:52 AM

Quote from: bwarbiany on February 10, 2019, 02:49:55 PM

Sounds good... I assume this is cooked under pressure, not as a slow cooker, right? Beans straight from raw?
And when you say "some sort of pork", are you talking like a bacon or pancetta as flavoring/fat, or are you talking about some big piece of pork that becomes its own part of the dish?

Yes, dry beans straight into the instant pot with no soaking. And both, really, I used some smoke sausage, which more or less disintegrates after that long, so on another batch I cooked the beans then put the sausage in for five minutes, which flavored the dish without destroying it. Yesterday I used a package of smokes ham hocks which was on sale at Kroger. I've just been using water for the liquid.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 20, 2019, 09:12:16 PM

Does anyone make chili sauce? Been perusing various recipes and think I want to give it a go.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on February 21, 2019, 08:09:54 PM

Quote from: MaximumSam on February 20, 2019, 09:12:16 PM

Does anyone make chili sauce? Been perusing various recipes and think I want to give it a go.

Are you talking about stuff like Heinz chili sauce?

if so, what do you use it for? The only thing I've ever used it for is this one old recipe for an appetizer that uses lil smokies or meatballs simmered in a sauce that includes that Heinz chili sauce, some currant jelly, lemon juice, a couple tablespoons of yellow mustard, and pineapples.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on February 21, 2019, 11:34:36 PM

I'll admit, I don't think I've ever used Heinz Chili Sauce for anything but a sauce for slow cooked meatballs or smokies. We must have similar recipes.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on February 22, 2019, 08:42:31 AM

Yup, I've seen variations of it over the years, from several different regions across the country. Mine is a recipe that my mom used a lot back in the 70s/80s when entertaining at cocktail parties.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 22, 2019, 09:43:37 AM

Quote from: utee94 on February 21, 2019, 08:09:54 PM

Are you talking about stuff like Heinz chili sauce?

if so, what do you use it for? The only thing I've ever used it for is this one old recipe for an appetizer that uses lil smokies or meatballs simmered in a sauce that includes that Heinz chili sauce, some currant jelly, lemon juice, a couple tablespoons of yellow mustard, and pineapples.

I'm not sure I've ever had Heinz chili sauce, but I suppose that qualifies. Sriracha, New Mexico green or red, the stuff covering the meat in Texas chili, basically any sauce made primarily with chili peppers.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 22, 2019, 09:58:23 AM

I've used that sauce as an ingredient for cocktail sauce. It has a sweetness to it that balances the horseradish and cayenne heat. I can't imagine using it solo though.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 22, 2019, 10:22:24 AM

Quote from: 847badgerfan on February 22, 2019, 09:58:23 AM

I've used that sauce as an ingredient for cocktail sauce. It has a sweetness to it that balances the horseradish and cayenne heat. I can't imagine using it solo though.

I do not like the sweeter versions. I hate the Rooster sriracha that was everywhere for a while. But ones that are more vinegary or garlicky, I'm a fan.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on February 22, 2019, 10:24:43 AM

Quote from: MaximumSam on February 22, 2019, 09:43:37 AM

I'm not sure I've ever had Heinz chili sauce, but I suppose that qualifies. Sriracha, New Mexico green or red, the stuff covering the meat in Texas chili, basically any sauce made primarily with chili peppers.

Ah, well in that case, for sure. I make sauces from dried chile peppers all the time. Texas Red chili, of course. And also the enchilada gravy I make from scratch for my enchiladas.
Both basically start off by reconstituting the dried chile peppers. And then adding the appropriate spices/fats/meats to make either the gravy or the chili.
The Heinz chili sauce is something else entirely, way more tomato-y. Like badge said, it's more like a base for shrimp cocktail sauce (I've never used it that way but that's a great idea, my cocktail sauce starts off with ketchup).

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 22, 2019, 11:35:33 AM

Yeah, I use the chili sauce in place of the ketchup for my cocktail sauce. That's the only thing I use that stuff for, to be honest, but I think my Ma used to use it to make a crab dip. The one that has the crab meat over cream cheese, covered by the sauce. I'm sure many here have had this thing.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 22, 2019, 11:44:14 AM

Quote from: utee94 on February 22, 2019, 10:24:43 AM

Ah, well in that case, for sure. I make sauces from dried chile peppers all the time. Texas Red chili, of course. And also the enchilada gravy I make from scratch for my enchiladas.
Both basically start off by reconstituting the dried chile peppers. And then adding the appropriate spices/fats/meats to make either the gravy or the chili.
The Heinz chili sauce is something else entirely, way more tomato-y. Like badge said, it's more like a base for shrimp cocktail sauce (I've never used it that way but that's a great idea, my cocktail sauce starts off with ketchup).

I figure I'll be starting with dry chili peppers, garlic, and vinegar. Want something a little punchier and thicker, that could be used as a condiment.

I looked up Heinz chili sauce and see it doesn't appear to actually contain chili peppers, so I suppose it is a bad example. It might be a historical thing, because my uncle made all sorts of canned jellies and sauces and made a chili sauce that I'm pretty sure also contained no chili peppers. Anyways, not what I'm going for.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 22, 2019, 11:52:10 AM

(https://www.cfb51.com/proxy.php?request=http%3A%2F%2Fwww.coloradohomesmag.com%2FChileCrunch.jpg&hash=5d8a39545f4058f735c0e25f11f94835)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 22, 2019, 11:58:30 AM

Quote from: 847badgerfan on February 22, 2019, 11:52:10 AM

(https://www.cfb51.com/proxy.php?request=http%3A%2F%2Fwww.coloradohomesmag.com%2FChileCrunch.jpg&hash=5d8a39545f4058f735c0e25f11f94835)

Never had it - any good?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 22, 2019, 12:15:14 PM

It's fantastic. I was thinking I should get another jar soon, since I'm almost out, but I might actually try to make my own this weekend. I have the stuff to do it, I think.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 22, 2019, 12:53:46 PM

Quote from: 847badgerfan on February 22, 2019, 12:15:14 PM

It's fantastic. I was thinking I should get another jar soon, since I'm almost out, but I might actually try to make my own this weekend. I have the stuff to do it, I think.

What is the source of the "crunch"?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 22, 2019, 02:49:14 PM

The crisp chilis, shallots and garlic.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on February 22, 2019, 08:36:04 PM

I ordered the 3-pack

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 22, 2019, 09:34:11 PM

Quote from: FearlessF on February 22, 2019, 08:36:04 PM

I ordered the 3-pack

Hopefully through our Amazon link. :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on February 22, 2019, 09:37:00 PM

Yes, I ordered the 3 pack, and believe that was my recc. when I told you fools about the Chili Crunch. It is addictive stuff.

I guess Mom would've used Heinz Chili sauce for cocktail sauce, I just either get, or buy a bottle St. Elmo's cocktail sauce. You can't top it, so why try.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on February 22, 2019, 09:37:39 PM

Quote from: MaximumSam on February 22, 2019, 11:44:14 AM

I figure I'll be starting with dry chili peppers, garlic, and vinegar. Want something a little punchier and thicker, that could be used as a condiment.

I looked up Heinz chili sauce and see it doesn't appear to actually contain chili peppers, so I suppose it is a bad example. It might be a historical thing, because my uncle made all sorts of canned jellies and sauces and made a chili sauce that I'm pretty sure also contained no chili peppers. Anyways, not what I'm going for.

With the chiles, garlic, and vinegar, sounds like you're going more toward the Asian-style chili garlic paste? Like Huy Fong and others make? I've never done that, but the recipes I found call for fresh red chile peppers, not dried, just to be clear. Reconstituted dried chile peppers could also be used to make such a sauce, but it wouldn't be exactly the same.
Here's a recipe: https://www.chowhound.com/recipes/chile-garlic-sauce-31375

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 22, 2019, 09:58:26 PM

Quote from: MarqHusker on February 22, 2019, 09:37:00 PM

Yes, I ordered the 3 pack, and believe that was my recc. when I told you fools about the Chili Crunch. It is addictive stuff.

I guess Mom would've used Heinz Chili sauce for cocktail sauce, I just either get, or buy a bottle St. Elmo's cocktail sauce. You can't top it, so why try.

I've got that down. Would you like the recipe?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on February 23, 2019, 12:06:28 AM

I love making my own stuff , sure. But there s not much of a secret. Horseradish has got to be fresh and you won't get much shelf life out of homemade once you get past a weekend. I use a bottle or buy a pint. St. Elmos is two blocks from my office.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 23, 2019, 08:04:38 AM

Quote from: utee94 on February 22, 2019, 09:37:39 PM

With the chiles, garlic, and vinegar, sounds like you're going more toward the Asian-style chili garlic paste? Like Huy Fong and others make? I've never done that, but the recipes I found call for fresh red chile peppers, not dried, just to be clear. Reconstituted dried chile peppers could also be used to make such a sauce, but it wouldn't be exactly the same.
Here's a recipe: https://www.chowhound.com/recipes/chile-garlic-sauce-31375

Yes, something along those lines I would probably use dried, though, simply for the more and different flavors I can get out of those.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 23, 2019, 08:30:00 AM

Quote from: MarqHusker on February 23, 2019, 12:06:28 AM

I love making my own stuff , sure. But there s not much of a secret. Horseradish has got to be fresh and you won't get much shelf life out of homemade once you get past a weekend. I use a bottle or buy a pint. St. Elmos is two blocks from my office.

Yep, nothing like fresh horseradish for sure. I think I'll get some today, since I'm doing shrimp cocktail tonight anyway. Thanks for the inspiration!!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on February 23, 2019, 08:41:53 AM

Quote from: 847badgerfan on February 22, 2019, 09:34:11 PM

Hopefully through our Amazon link. :)

of course

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on February 25, 2019, 06:59:50 PM

Quote from: MaximumSam on February 23, 2019, 08:04:38 AM

Yes, something along those lines I would probably use dried, though, simply for the more and different flavors I can get out of those.

Yes it's probably easier to get a variety of dried, than a variety of fresh. But it's definitely not going to taste identical, just keep that in mind.
Before you reconstitute, always be sure to toast in a hot, dry skillet, or in an oven around 225, for a minute or two-- just when you can start to smell them. That will bring out the oils once again, and then you can steep them in the hot water until they're rehydrated.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 26, 2019, 01:20:43 PM

Quote from: utee94 on February 25, 2019, 06:59:50 PM

Yes it's probably easier to get a variety of dried, than a variety of fresh. But it's definitely not going to taste identical, just keep that in mind.
Before you reconstitute, always be sure to toast in a hot, dry skillet, or in an oven around 225, for a minute or two-- just when you can start to smell them. That will bring out the oils once again, and then you can steep them in the hot water until they're rehydrated.

Serious eats recommends roasting in the oven or microwaving depending on the bulk. For this quantity I'll probably roast them.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 26, 2019, 08:28:43 PM

I like the pan method better, because you can start to smell them - and that means they are ready for the water. Much more control that way. Bayless does this too, and well, he's Bayless, and we're not. So..

I did make the cocktail sauce this past weekend, for my shrimp. I used about 1/2 horseradish to 1/2 Thai chili garlic paste. A little Worcestershire and a little lemon juice, and that was it. Yeah, it was spicy, but the shrimp were big and stood up just fine.

As for the shrimp, I do not boil them - ever. I roast them in the oven at 400 for about 8-10 minutes. A little oil spray and salt and pepper. They come out so much better this way, and I serve them warmish, not cold.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 26, 2019, 08:43:41 PM

If you don't have this, get it. Oh, and make sure to search for it on Amazon through OUR site please.

(https://images-na.ssl-images-amazon.com/images/I/71zYm6lrfcL._SX679_.jpg)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on February 26, 2019, 10:47:13 PM

You know badge, people were making Mexican food long before Bayless did. Like, my dad. And his mom. And her mom. :)

Anyway, I typically use the oven because I'm typically doing a lot of them. But if it's a small batch I'll use the skillet because it generates less heat/uses less fuel.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 27, 2019, 01:28:15 PM

How many Michelin STARZ does your grandma have?

:wee_hee:

Anyway, the guy spent 7-8 years straight in Mexico doing research and experimenting with the food there. He's really good. If you ever get up here, be sure to go. Unless you just don't like him because he's a Sooner...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on February 27, 2019, 02:07:19 PM

well, that's plenty of reason right there

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on February 27, 2019, 02:07:45 PM

Quote from: 847badgerfan on February 26, 2019, 08:43:41 PM

If you don't have this, get it. Oh, and make sure to search for it on Amazon through OUR site please.

(https://images-na.ssl-images-amazon.com/images/I/71zYm6lrfcL._SX679_.jpg)

for spraying olive oil?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 27, 2019, 02:12:02 PM

I have one for olive and one for canola.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on February 27, 2019, 02:28:22 PM

Quote from: 847badgerfan on February 27, 2019, 01:28:15 PM

How many Michelin STARZ does your grandma have?

:wee_hee:

Anyway, the guy spent 7-8 years straight in Mexico doing research and experimenting with the food there. He's really good. If you ever get up here, be sure to go. Unless you just don't like him because he's a Sooner...

I don't care about him one way or the other. And if you needed Michelin stars to make good Mexican food, then the hundreds of delicious restaurants I've been to in Mexico and the US apparently don't make good Mexican food.
I really don't know anything about him other than what you've occasionally mentioned. From those statements, it sounds like he might actually be getting a couple of things correct, which is a good thing. More power to him. I'll continue to eat delicious Mexican and Tex-Mex sans Michelin stars. That's my cross to bear, I suppose. :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on February 27, 2019, 02:47:09 PM

Charley didn't mention Michelin stars while at Ojos Locos

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 27, 2019, 05:24:36 PM

Quote from: utee94 on February 27, 2019, 02:28:22 PM

I don't care about him one way or the other. And if you needed Michelin stars to make good Mexican food, then the hundreds of delicious restaurants I've been to in Mexico and the US apparently don't make good Mexican food.
I really don't know anything about him other than what you've occasionally mentioned. From those statements, it sounds like he might actually be getting a couple of things correct, which is a good thing. More power to him. I'll continue to eat delicious Mexican and Tex-Mex sans Michelin stars. That's my cross to bear, I suppose. :)

So, you really don't like Sooners, eh?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on February 27, 2019, 08:00:09 PM

Quote from: 847badgerfan on February 27, 2019, 01:28:15 PM

How many Michelin STARZ does your grandma have?

:wee_hee:

Anyway, the guy spent 7-8 years straight in Mexico doing research and experimenting with the food there. He's really good. If you ever get up here, be sure to go. Unless you just don't like him because he's a Sooner...

Badge, how does this menu compare to his Chicago joints? https://www.redorestaurant.com/
Wife and I have been talking about checking that place out for a while, just never have made it over there.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on February 28, 2019, 02:06:43 PM

Quote from: 847badgerfan on February 27, 2019, 05:24:36 PM

So, you really don't like Sooners, eh?

Like every good Longhorn fan, I loathe Sooners.
But I quite honestly had no idea he was a Sooner until you mentioned it. Like I said, I don't know anything about him, other than what you've mentioned about him on the message board forums. Nobody down here knows anything about him (other than he's related to Skip Bayless, I suppose).

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 28, 2019, 02:12:58 PM

One of these days I will conquer the mole sauce and probably use his recipes.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on February 28, 2019, 02:15:30 PM

Going to start making some burger grind this weekend. Brisket point and chuck roast mix.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 28, 2019, 02:18:29 PM

Quote from: bwarbiany on February 27, 2019, 08:00:09 PM

Badge, how does this menu compare to his Chicago joints? https://www.redorestaurant.com/
Wife and I have been talking about checking that place out for a while, just never have made it over there.

It looks like a combination of a lot of his places here, to be honest. The happy hour menu looks like something from Xoco, while the dinner menu has elements mostly from Frontera, with a touch of Topolo.

The bar menu looks pretty good, even without many mezcal options. Maybe they could make you a Topolo margarita by request??

I'd go for happy hour and take it from there.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 28, 2019, 02:18:33 PM

Quote from: bwarbiany on February 28, 2019, 02:15:30 PM

Going to start making some burger grind this weekend. Brisket point and chuck roast mix.

What kind of grinder do you have?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 28, 2019, 02:19:25 PM

Quote from: MaximumSam on February 28, 2019, 02:12:58 PM

One of these days I will conquer the mole sauce and probably use his recipes.

The mole at Topolo has 28 ingredients. It will be an all-day deal for sure. But wow, is it good.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 28, 2019, 02:22:34 PM

Quote from: MaximumSam on February 28, 2019, 02:18:33 PM

What kind of grinder do you have?

You didn't ask me, but I have a Warner. Does the job. If I had the Kitchenaid mixer at the time, I'd have probably opted for the attachment and left it at that. The plain old meat grinder us a unitasker, which kitchens should not have. Oh well. There's nothing else it can do but grind meat/sausage. I keep it up high on the top shelf.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 28, 2019, 02:24:16 PM

Quote from: bwarbiany on February 28, 2019, 02:15:30 PM

Going to start making some burger grind this weekend. Brisket point and chuck roast mix.

Lately I've been using brisket, short ribs and whatever trimmings I get off of tenderloins. Be curious to see how yours comes out. Should be enough fat, I'd think.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 28, 2019, 02:25:51 PM

Quote from: utee94 on February 28, 2019, 02:06:43 PM

Like every good Longhorn fan, I loathe Sooners.
But I quite honestly had no idea he was a Sooner until you mentioned it. Like I said, I don't know anything about him, other than what you've mentioned about him on the message board forums. Nobody down here knows anything about him (other than he's related to Skip Bayless, I suppose).

Not sure how one brother can be such a cool cat and the other a complete tool. But, that's them.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on March 01, 2019, 06:50:14 PM

Quote from: MaximumSam on February 28, 2019, 02:18:33 PM

What kind of grinder do you have?

Kitchenaid attachment.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on March 01, 2019, 06:51:59 PM

My wife has been wanting a meat grinder, and I have the KitchenAid so I'll probably go for that. Kenji from Serious Eats recs keeping it in the freezer - have you done that?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on March 01, 2019, 08:19:30 PM

smeared a couple teaspoons of the chile crunch on a boneless skinless chicken breast and baked it in the oven at 375

nice!

not much heat, but good flavor

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on March 01, 2019, 08:46:08 PM

Quote from: MaximumSam on March 01, 2019, 06:51:59 PM

My wife has been wanting a meat grinder, and I have the KitchenAid so I'll probably go for that. Kenji from Serious Eats recs keeping it in the freezer - have you done that?

It's not about keeping it in the freezer. It's about putting it in there before you use it. Same with the meat. Put the meat in the freezer a little while to get it VERY cold (but not frozen or it won't grind). The idea being that heat of the grind will partially melt the fat in the meat which you want to keep intact. So the colder that everything is (without being frozen solid), the better.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on March 01, 2019, 08:50:18 PM

Quote from: MaximumSam on March 01, 2019, 06:51:59 PM

My wife has been wanting a meat grinder, and I have the KitchenAid so I'll probably go for that. Kenji from Serious Eats recs keeping it in the freezer - have you done that?

YES!!!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on March 01, 2019, 08:50:47 PM

Quote from: 847badgerfan on February 28, 2019, 02:24:16 PM

Lately I've been using brisket, short ribs and whatever trimmings I get off of tenderloins. Be curious to see how yours comes out. Should be enough fat, I'd think.

Yeah, the big thing is that the Costco ground beef is 88% lean, and that's just not right for burgers. I figure a brisket/chuck mix will be closer to 70/30. I feel like the cost of short rib and tenderloin is just too rich for a burger blend.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on March 01, 2019, 08:51:23 PM

Quote from: bwarbiany on March 01, 2019, 08:46:08 PM

It's not about keeping it in the freezer. It's about putting it in there before you use it. Same with the meat. Put the meat in the freezer a little while to get it VERY cold (but not frozen or it won't grind). The idea being that heat of the grind will partially melt the fat in the meat which you want to keep intact. So the colder that everything is (without being frozen solid), the better.

Ed Zachary.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on March 01, 2019, 08:54:00 PM

Quote from: bwarbiany on March 01, 2019, 08:50:47 PM

Yeah, the big thing is that the Costco ground beef is 88% lean, and that's just not right for burgers. I figure a brisket/chuck mix will be closer to 70/30. I feel like the cost of short rib and tenderloin is just too rich for a burger blend.

I'm thinking I get 75/25 on mine. I'm not grinding tenderloin - just the trimmings. I like to buy tenderloin, so I can control what my filet migon is.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on March 02, 2019, 08:01:34 AM

Quote from: bwarbiany on March 01, 2019, 08:46:08 PM

It's not about keeping it in the freezer. It's about putting it in there before you use it. Same with the meat. Put the meat in the freezer a little while to get it VERY cold (but not frozen or it won't grind). The idea being that heat of the grind will partially melt the fat in the meat which you want to keep intact. So the colder that everything is (without being frozen solid), the better.

Yeah, I know the idea. My issue is I don't have a dedicated freezer and the fridge unit is constantly filled, so not much space for appliances.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on March 02, 2019, 08:27:02 AM

I would just set it on the back porch or even in the attached garage this morning

4 above this morning

3 of my good friends went together and bought a semi commercial grinder - it's accessible to me at any time. I should make more of this opportunity

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on March 13, 2019, 08:33:42 AM

Investing in a good chest-type deep freezer unit is a great idea, if you have the space. Does a much better job at keeping things like... oh... sides of beef and such. :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on March 13, 2019, 10:08:29 AM

I bought an old chest freezer back in 89 when I bought my house. It was old then. Got it for $25, the older couple just wanted it out of their basement. Luckily I have a walk-in basement.

It's still humming along.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on March 13, 2019, 12:13:25 PM

I had a chest freezer when the boys were still home. We no longer needed it, so I gave it to one of them.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 13, 2019, 12:18:18 PM

i just got, for free, a chest freezer made for tubs of ice cream in retail... happened to be right place right time thing. it's likely four feet long, three high, and with a clear plastic lid likely at a 25* angle..... perfect for storing and organizing big cuts of beef or pork.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on March 13, 2019, 01:17:18 PM

I've had issues with chest freezers and fridges because I use them in an unintended way. For fridges, I use them for fermenting beer with an external temperature controller. It causes a lot of issues because it cycles the compressor too much. I used to use a chest freezer as my kegerator, but it ran into the same problem because I had to modify it to run at 40 degrees instead of sub-zero temps. And it was coupled with the fact that it was in a roasting hot garage during the summer rather than in an environmentally controlled house.

So I've gone through a few. I now use a convertible fridge/freezer for the kegerator that is DESIGNED to run at fridge temps, and I bought that new instead of from Craigslist, so I expect that to last a while. I still use a fridge in the garage for fermenting, but those are cheap off craigslist until they die.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on March 13, 2019, 01:25:18 PM

hysteresis is the issue with purpose built chest freezers... for them to work properly, they've gotta be full. otherwise the hysteresis/temperature-delta-to-thermostat-trigger-on/off relationship causes wild fluctuations.... so.... keep it full. good enough reason as any, huh?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on March 13, 2019, 01:45:31 PM

Quote from: bwarbiany on March 13, 2019, 01:17:18 PM

I've had issues with chest freezers and fridges because I use them in an unintended way. For fridges, I use them for fermenting beer with an external temperature controller. It causes a lot of issues because it cycles the compressor too much. I used to use a chest freezer as my kegerator, but it ran into the same problem because I had to modify it to run at 40 degrees instead of sub-zero temps. And it was coupled with the fact that it was in a roasting hot garage during the summer rather than in an environmentally controlled house.

So I've gone through a few. I now use a convertible fridge/freezer for the kegerator that is DESIGNED to run at fridge temps, and I bought that new instead of from Craigslist, so I expect that to last a while. I still use a fridge in the garage for fermenting, but those are cheap off craigslist until they die.

Get a Sub Zero.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on March 13, 2019, 02:17:54 PM

or buy one that is older than you are

those things just run

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on March 13, 2019, 03:04:14 PM

Quote from: 847badgerfan on March 13, 2019, 01:45:31 PM

Get a Sub Zero.

🙄

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on March 13, 2019, 03:56:53 PM

I really like the one I'm using now. Everything keeps longer in that thing.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on March 13, 2019, 06:40:37 PM

I'm sure they're lovely. But I'm not in the market for a >$5000 refrigerator right now.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on March 13, 2019, 09:12:04 PM

Quote from: bwarbiany on March 13, 2019, 06:40:37 PM

I'm sure they're lovely. But I'm not in the market for a >$5000 refrigerator right now.

Double that quote. They start at around $10K. BUT - they last forever. The one I'm using is a 2006.
I went through 3, in 10 years. GE, Maytag, and finally Samsung, and even that one was for.. the birds. Repair was in the house at least 4 times in 3 years. Supposedly "high end". Bulljive. Combined, they were $10K, the latter being about $3.5K.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on March 13, 2019, 11:51:05 PM

The built in gigantic fridges are great, but they are quite pricey. I still keep a freezer chest going for the sides of beef and what not. As I like to say, I'm Long Beef, so if the power goes, I've got to act quick to hedge. It's like running a Fund and there's massive redemptions.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on April 02, 2019, 12:43:56 PM

Saw a recipe about "chili crisp" that might be like something mentioned earlier.

https://www.seriouseats.com/recipes/2018/04/homemade-spicy-chili-crisp.html

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 07, 2019, 12:30:31 PM

So, I was getting tired of winning my family's annual enchilada cook-off with my brisket enchiladas, and decided to do something different this year. The solution-- BBQ duck enchiladas with Tex-Mex red chile gravy.

Oh my, they not only kicked the crap out of the rest of my family's entries, and they were not only the best enchiladas I've ever made, but they were the best enchiladas I've ever eaten, any time, any place. I'm not trying to brag here but... oh well, yes I am. ;)

The BBQ duck was fantastic on its own. I picked up a fresh 5 lb bird from my nearest Asian grocery, it was way cheaper than all of the white-folks stores. I just used my standard BBQ rub of salt, pepper, and paprika, and rubbed it inside and out. I also stuffed the cavity with some onion, crushed garlic cloves, and a quartered blood orange. I pricked the skin so that as the fat rendered, it would have a place to escape, and then I captured that tasty smoked duck fat goodness in a pan below the bird. Cooked it at around 275-300 for almost 3 hours, until it hit about 168 in the breast. Let it rest, then chopped/pulled it to make the filling.

And then I added some of that duck fat back into the chile gravy instead of the normal vegetable oil, and it's the best gravy I've ever made. Rolled the enchiladas and topped with some simple monterrey jack cheese, and the entire mixture was just unbelievably tasty.

I highly recommend anyone that enjoys BBQ and enchiladas and duck, try this out. :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on April 07, 2019, 02:06:46 PM

You did this duck whole, and took it apart later?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on April 07, 2019, 02:54:49 PM

Any chance you'd share the brisket enchilada recipe, @utee94 (https://www.cfb51.com/index.php?action=profile;u=15) ?

As my wife has a poultry allergy, duck enchiladas sound wonderful but aren't useful to me. But brisket enchiladas sounds delicious too!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on April 07, 2019, 07:43:02 PM

Damn. Duck is my favorite protein. I've wanted to smoke one lately. Now I will. Yes to shopping for duck at Asian marts, particularly whole birds. I still buy a local farms duck breast, and those are white Indiana farmers. Great use of the fat too.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on April 07, 2019, 07:58:43 PM

duck fat is heavenly

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on April 08, 2019, 11:05:15 AM

I had an enchilada in Paris that was the best I've ever had. I wanted to ask how they made it but they didn't speak much English.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 09, 2019, 08:37:23 AM

Quote from: 847badgerfan on April 07, 2019, 02:06:46 PM

You did this duck whole, and took it apart later?

Correct!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 09, 2019, 08:40:22 AM

Quote from: bwarbiany on April 07, 2019, 02:54:49 PM

Any chance you'd share the brisket enchilada recipe, @utee94 (https://www.cfb51.com/index.php?action=profile;u=15) ?

As my wife has a poultry allergy, duck enchiladas sound wonderful but aren't useful to me. But brisket enchiladas sounds delicious too!

Brisket enchiladas are pretty much the same, but I use chopped brisket as the filling. When I do that, I use a mixture of the lean and fatty cuts, and also make sure to include plenty of bark chopped up into the mix. I'll also mix in some pork or beef rib if I had any of that leftover from the cook.
Are you asking specifically about the sauce and/or construction, though? I know it's been posted around here before but I can always re-post it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 09, 2019, 08:42:35 AM

Quote from: MaximumSam on April 08, 2019, 11:05:15 AM

I had an enchilada in Paris that was the best I've ever had. I wanted to ask how they made it but they didn't speak much English.

I had some really fantastic New Mexican food in Leuven, Belgium. Their green chili was so good, every bit as good as I've had in Santa Fe.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on April 09, 2019, 09:05:32 AM

that just doesn't seem possible

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 09, 2019, 04:22:44 PM

Quote from: FearlessF on April 09, 2019, 09:05:32 AM

that just doesn't seem possible

I found it shocking, that's for sure.
On the flipside, the very worst Tex-Mex I ever had was in Nantes, France. My local field service engineers insisted on taking me since I was from Texas. They served fajitas extremely rare. And cut them with the grain. Truly horrifying.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on April 09, 2019, 04:26:51 PM

Quote from: utee94 on April 09, 2019, 08:40:22 AM

Are you asking specifically about the sauce and/or construction, though? I know it's been posted around here before but I can always re-post it.

Yes, would appreciate it. I haven't seen it previously.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 09, 2019, 07:22:01 PM

Alright, someone on another message board asked me for the same, so here goes. I've actually tweaked my gravy over the years, and this is the current method:

Step 1) The dried chiles. It varies a little depending on what I have around, but the basics are always the same, and for this batch I used 5-6 anchos, 5-6 dried New Mexican red chiles, 5-6 Guajillo, and 5-6 chile de arbol. This is enough dried chile to make a large batch, enough for 2 pans of enchiladas. Remove stems and seeds on all of them, then toast on a comal (if you're super-cool and have one) or in a hot dry skillet, or a 225 oven (which is what I use because I'm typically processing a bunch of chiles and don't want to wait and I'm also not cool). Toast them just until fragrant, a couple minutes in an oven, and even less than that on the range top, flipping them to get both sides. I also toast about a teaspoon of ground comino and 1/2 tsp of Mexican oregano and set them aside. While you're toasting, heat up a pot of water to near-boiling, and then steep the dried chiles in the hot water for maybe 20 minutes.

Step 2) Char some onion, garlic, and tomato. I quartered two roma tomatores, about 1/2 of a medium white onion, and smashed 4 cloves of garlic. Then heated them in a skillet and flip them, until they charred on all sides.

Step 3) Blend. Take your chiles, charred tomatoes, onion, and garlic, and toasted oregano and comino, and around 2 cups of the delicious chile-flavored steeping water, and blend until smooth. Make sure to use a strainer spoon to transfer the reconstituted chiles, and ensure that none of the seeds make it through. I also add maybe 1/2 tsp of salt and 1/2 tsp of black pepper at this step, so it gets thoroughly mixed in
.
I'll admit that this step is about 1000000% easier now that I have a Viatmix blender. Previously I used our house blender (a standard old-school beehive Osterizer) and blended for... well, forever. I got it as smooth as possible, and then pushed that mixture through a fine mesh tea strainer to make sure that little bits of skin don't make it through. But now, I just blend with the Vitamix until it's really, really smooth, maybe 60-90 seconds. That might even be too long but why rush it?

Step 4) Fry. I usually use around 1/4 cup of vegetable oil, but this time I had the rendered duck fat, so I used about 3T of duck fat and 1T of vegetable oil. Get it good and hot, so that as soon as you pour the blended mixture into it, it starts to fry. Let it fry as-is for a couple of minutes, stirring a little bit to make sure all of the blended mixture gets a chance to fry. Then stir it up thoroughly and simmer for around 20 minutes.

Step 5) Taste, adjust, and thin if necessary. After about 20 minutes, go ahead and taste the sauce. It might need a little more salt, since I only added 1/2 tsp in the blend I might add another 1/2 tsp here. Salt wakes up food but I definitely want the chile peppers to star here, not salt. Also check for thickness, it should be pretty silky and smooth but if it's too thick, you have some choices. You could add some plain water, or some of the steeping water that you reserved, or you could also add some chicken stock or beef stock if you feel like it needs that. This bit is definitely to taste. I usually go with more of the steeping water, but at times when I've felt it needed a little more depth of flavor, I've used chicken stock and it helped round out the flavor profile.

Step 6) Don't eat it. Yeah, that's what I said. (https://www.surlyhorns.com/board/uploads/emoticons/smile.png) This one's tough and I rarely have the time to do it, but like chili or many stews, it's better the next day. Refrigerate and re-heat the next day if possible. If that's not possible, then letting it cool and refrigerate for a few hours, still helps. It also tends to thicken up though, so be ready to add more water or stock to loosen up the mixture. Just not too much, because you don't want to dilute the flavor of the gravy too much.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on April 09, 2019, 07:30:13 PM

I really want a Vitamix. Hard to justify though. I don't use a blender enough, and the Kitchenaid I have ain't too shabby.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 09, 2019, 07:42:19 PM

The construction of the enchiladas is pretty standard.

1) Buy some good-quality corn tortillas, a 10-pack if you're doing one pan, and 20 if you're doing 2.

2) Grab your standard pyrex baking dish (or metal baking pan or aluminum foil pan) and coat with non-stick spray.

3) Heat up your enchilada gravy to warm in one shallow sauce pan, and heat up some vegetable or oil in another-- enough to coat the bottom and deep enough that your entire tortilla can submerge. You're going to very lightly fry your corn tortillas in the oil, and each tortilla will pick up some of the oil, so be ready to add more if necessary.

4) Grab TWO sets of tongs. The first is for the oil. The second is for the sauce. If you use only one set, and some of that sauce slides into the hot oil, it's going to splatter all over.

5) Get your assembly line ready, it should look like this: Hot oil, hot chile gravy, warmed filling, shredded cheese of your choice. For the BB duck I wanted a mild cheese that wouldn't overwhelm the duck, so I used Monterrey jack. For my brisket enchiladas I like to use a medium cheddar, it's a stronger cheese but the brisket holds up to it quite well.

6) Take your first tortilla with your first set of tongs, dip into the hot oil and fry for a few seconds, then flip it over and fry the other side. You're not trying to make a hard tostada shell here, actually the opposite. Lightly frying actually makes the corn tortilla more pliable without breakage, and it also makes it stiff enough that it won't fall apart. With that same set of tongs, remove the tortilla and let it drain well. Then drop it into the warmed chile gravy.

7) With your second set of tongs, get both sides of the tortilla lightly coated with the gravy, then move to the pan and place in an open u-shape.

8) Place a small spoonful of your filling along the bottom of the tortilla, then sprinkle in some of your shredded cheese.

9) Roll the tortilla until it's completely closed, with the seam side down. Your hands might get a little messy. That's okay, you're allowed to lick the tasty chile gravy or meat filling or cheese-- but you better wash your hands after that!

10) Continue the process until the baking dish is full. Then cover everything with more of the gravy and plenty of the cheese. It's also common to add finely chopped white onion to the top, but I always ask my guests to make sure they like that. I'm a big fan of the onion so if it's just for me, I always add them.

11) Toss that baking dish into the oven at 325-350 until all of the cheese is bubbly and melty. Pull out, and serve.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 09, 2019, 07:44:02 PM

Quote from: 847badgerfan on April 09, 2019, 07:30:13 PM

I really want a Vitamix. Hard to justify though. I don't use a blender enough, and the Kitchenaid I have ain't too shabby.

You-know-who went and bought one without asking. I gave her a hard time, but she gives me the old "I told you so" every time I make enchilada gravy (or Texas red chili since I start with reconstituted chile peppers for both).
Ultimately, I've had to tell her-- she was right. :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on April 09, 2019, 10:48:05 PM

Very nice Utee, thanks for the effort. I'm going to make that sauce.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 09, 2019, 11:55:06 PM

Coolio, hope you like it!

My i s c & a aggie wife can never wait and let me put the gravy on the enchiladas. She just grabs a bag of tortilla chips and eats it right out of the hot skillet, like a warm salsa.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on April 10, 2019, 12:27:19 PM

Thanks @utee94 (https://www.cfb51.com/index.php?action=profile;u=15) !!

Sounds delicious... I threw it all into a Word document and it's going into the cookbook, forever to be titled "utee94's Brisket Enchiladas"

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on April 10, 2019, 04:42:54 PM

Utee:

Maybe I'm missing something, but I can't tell the difference between the filling and the gravy there.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 10, 2019, 05:18:22 PM

In this case the filling is either the smoked duck as I did, or smoked brisket as bwar was talking about. The gravy is the sauce.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on April 10, 2019, 06:48:10 PM

SMH.

Thanks for helping me see what should have been obvious.

I'll blame it on bwarb and his name for the recipe. Yeah, that's what threw me off track!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 10, 2019, 07:43:57 PM

I blame ol bwarb for a lot of things. ;)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on April 10, 2019, 09:37:34 PM

Quote from: utee94 on April 10, 2019, 07:43:57 PM

I blame ol bwarb for a lot of things. ;)

Your just saying that because I like brewing all these IPAs.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on April 10, 2019, 10:31:38 PM

true

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 10, 2019, 11:11:05 PM

Quote from: bwarbiany on April 10, 2019, 09:37:34 PM

Your just saying that because I like brewing all these IPAs.

...well... maybe... :86:

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on July 20, 2019, 04:20:05 PM

y'all can say what you wish and lay whatever claims you may, but it is my position that the measure of a pit is baby back ribs. Most would say brisket, but i just don't see what's so difficult about brisket- except maybe the differing techniques that complicate it such as whether or not to inject, whether or not to use the texas cheat or to power through the stall... i DO have an opinion on those, but it's not something i am dead set on by any measure.

beef ribs are a little tricky, but not so much... basically hold the temp under 230 and pull them between 200 and 203. not much to it. well, you can choose whether to mop them (which i do) and when to start and stop. but... nothing to it.

pulled pork they love so much around here is about the simplest thing you can do... throw a cleaned carcass-of-pig on the pit and hose it down with a concoction of vinegar, hot sauce and peppers, and sometimes mustard, and do it every hour or so as it cooks in it's own fat. there is no need to be pretty- it's gonna get pulled off the bone and chopped, folded into a sauce (or not) based on where you were born (be it vinegar, mustard, or tomato based).

standing rib roast is likely the most expensive thing i smoke other than some cigars... but there are just four rules- 1) the simpler the rub the better, salt and pepper and better fresh cracked. 2) temperature not to exceed 300*. 3)for the love of all that is holy pull it before it hits 125*.. like, 118* even. 4)let it stand at least an hour, but more like 3 or 4 at a minimum. wrapped in foil, a towel, and in a cooler. redistribution of those juices and some of them congealing with the bark is the mark of it done well.

but those baby back ribs. which, as you may have guessed, are in the smoker right now. have been since noon. they're doing their version of the stall right now at 162* as the piggy fat renders, but it ain't nuthin like a briskets. i rubbed them but good with my wife's own recipe- which is pretty dang good. I started mopping them around 120*, and do it once every 10* until they touch 180~185.. I take them to 190~195*, as i've found they start converting but not so much that they fall apart. I like a little tug, and for that reason i leave the membrane on when slow cooking them. i like them however, but my preferred is dry- hence the mopping stops short enough of serving temperature for most of it to absorb or evaporate. also, and i don't know how significant this is, but i'll build a small fire early and tanking them from room temperature to around 100* pretty slow, and then start charging the fire to its peak of 230* and holding it until at least the 180* mark..... and i never feed it again. if i do it right, which isn't often, the temperatures cross zero as i call it (given my penchant for tuning engines- crossing zero is perfect lambda i.e. stoichiometric ratio) and 195* will be both the temperature of the ribs as well as the smoker when they come out. by my measure, baby backs are the hardest to do by a far measure... it's not only just cooking them low and slow- it's also infusing flavors in just the right measure and intensity.

i hope these things are good... They're 163* as of now. they've likely got another three hours or so. i had nothing to do but type this thing up whilst watching.... and waiting... and drooling.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on July 21, 2019, 09:13:04 AM

it sounds like you know what you're doing

with a little luck you will have perfection soon

good luck

I think pork ribs, beef ribs and even brisket can be "the measure" of the pit if you are looking for a specific perfection

I agree that the pulled pork roast is easier and certainly easier to cover flaws

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on July 29, 2019, 08:39:07 AM

Pulled pork is crazy easy. I've never done whole hog, but there's absolutely nothing more forgiving than a pork butt IMO. I do NOT sauce pulled pork, I save the drippings and reintroduce. Tastes way WAY better than adding vinegary shit like they do in the Carolinas. I'll serve with bottled sauce for anyone that wants it, usually those bottles remain unopened on the counter.

Baby backs just aren't very popular around here. I like them ok, but much prefer pork spare ribs. I actually prefer them NOT to be St. Louis cut so that I can trim them myself, save some bits of the country steak, and get the delicious meat in the rib tips. But these days all the grocers are carrying pre-cute St. Louis in the cryovac packs, so if I want full spares I have to ask the butcher separately.

Brisket is easy for me, and should be easy enough for anyone, but people still get it wrong all the time. Usually they undercook it, so that it's tough and dry. Brisket is counter-intuitive, it absolutely MUST go long in order to be tender and juicy, and the end product is going to be somewhere between 198 and 206, but I don't measure by temperature but rather by the softness of the fat cap and the ease of the probe.

But to me, the crowning achievement in BBQ is the beef rib. Like brisket, they're not particularly difficult IMO, but so many people get them wrong. I actually cook up at 285. Never wrap, never crutch. They take about 6-8 hours depending on their size. I'll occasionally spritz with water and a little apple cider vinegar if i'm afraid the ends might be getting too crispy. I don't do beef ribs often, partially because they're just do darn expensive, but when it comes to incredibly meaty beefy BBQ flavor, there's nothing that can beat it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on September 24, 2019, 10:00:33 PM

What do you think of Stiles Switch BBQ in Austin, Utee?

The Oklahoman's Berry Tramel liked it--including the beef rib--when he was in Austin for the oSu game, as he discusses here: https://oklahoman.com/article/5641932/stiles-switch-bbq-was-the-reward-for-fighting-traffic-on-i-35 (https://oklahoman.com/article/5641932/stiles-switch-bbq-was-the-reward-for-fighting-traffic-on-i-35)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on September 24, 2019, 10:19:32 PM

near ThreadGill's, been there

also not far from where I met Hooky for lunch last spring/winter

I'm interested in Utee's opinion

will also ask my brother

most places serving a beef rib, know what's up

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on September 25, 2019, 02:37:03 PM

Quote from: FearlessF on September 24, 2019, 10:19:32 PM

near ThreadGill's, been there

also not far from where I met Hooky for lunch last spring/winter

I'm interested in Utee's opinion

will also ask my brother

most places serving a beef rib, know what's up

Well, yeah, it's literally next door to the Yellow Rose gentlemen's club... ;)

Stiles Switch is pretty good, worth a visit. With so many places doing the food truck business model (including Franklin even though that's now technically a brick and mortar), SS is one of the rare good places that serves full restaurant hours including lunch and dinner service. The beef ribs are legit, as is the brisket. Pork ribs are ok. 8:30 is a little late to be hitting a full service BBQ restaurant since they've probably timed the food to be optimal between 6 and 8, so that might explain why Tramel and crew thought their beef rib was a little "off."

Anyway, SS isn't as good as Franklin or the other top tier places in Austin, but it's better than pretty much all the other places that offer full all-day meal service and don't just sell 'til they run out. And that's worth something.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on September 25, 2019, 03:05:19 PM

haven't been inside the Yellow Rose, Hooky and I were getting a bit too old for that apparently

I've driven by a few times

I have had some good food at Threadgill's - not great, but good

was there for lunch, wasn't any live music at the time

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on September 26, 2019, 12:42:35 PM

Threadgill's is pretty good. There's really surprisingly few southern comfort food/soul food places in Austin. Not sure why, but I suppose it could be that Tex-Mex fulfills more folks' "comfort food" quota and there's not as much room leftover for the more traditional American comfort food joints.

Dot's and Hoover's are my two favorite, but they're very small mom and pop joints. They used to be hidden gems and now the city is so large they just get completely overrun. Threadgill's would certainly be in my top 10 and an assortment of diners/greasy spoons make up the balance.

And as you point out, live music only in the evenings.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on September 26, 2019, 01:15:17 PM

Quote from: utee94 on September 26, 2019, 12:42:35 PM

Threadgill's is pretty good. There's really surprisingly few southern comfort food/soul food places in Austin. Not sure why, but I suppose it could be that Tex-Mex fulfills more folks' "comfort food" quota and there's not as much room leftover for the more traditional American comfort food joints.

Seems odd... Southern food / soul food is totally the "in thing" among white hipster woke millenials...

And it *is* Austin, after all ;-)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on September 26, 2019, 05:50:16 PM

Quote from: bwarbiany on September 26, 2019, 01:15:17 PM

Seems odd... Southern food / soul food is totally the "in thing" among white hipster woke millenials...

And it *is* Austin, after all ;-)

Is it? I guess maybe elsewhere?

Here the woke hipster millenials prefer to stand in line for BBQ and then take thousands of pictures of their food.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on September 27, 2019, 08:05:51 AM

Quote from: bwarbiany on September 26, 2019, 01:15:17 PM

Seems odd... Southern food / soul food is totally the "in thing" among white hipster woke millenials...

And it *is* Austin, after all ;-)

Isn't that "cultural appropriation," or something equally nefarious?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on September 27, 2019, 09:58:05 AM

Well if we're talking Southern food, then I don't think you can call it "cultural appropriation" if it's white folks making the recipes of other white folks.

Now, if you call it "soul food" then you're probably in trouble.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on September 27, 2019, 02:52:52 PM

The ‘Sooner Swirl,’ Norman’s iconic cocktail, will ‘get you where you want to go’

(https://cdn.theathletic.com/app/uploads/2019/09/19234255/Oklahoma_Swirl4-e1569287903597-1024x681.jpg)

The Mont’s bar area. A Taylor Model 342 Frozen Uncarbonated Beverage Freezer, it holds margarita in the left chamber and sangria in the right. And contrary to what one might think, there is no middle spout that pulls from both sides like a soft-serve frozen yogurt machine.

No, when you order a Sooner Swirl, it receives a little more care than that. The Mont’s bartenders are precise: Four pours from each side, alternated, and with the glass tilted just right.

“They’ve perfected it, how to pour it, how to tilt the glass,” says Susan Oakley, a former employee who now is a game-day regular. “It’s also cool because people can ask for more margarita or more sangria. Some people would order a margarita with a splash of sangria.”

The Mont is a Norman landmark, situated on the corner of Classen Boulevard and Boyd Street, just off...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on September 29, 2019, 05:45:07 PM

The Mont opened up--taking the place of a pretty nasty Tex-Mex place--when I was at OU. I went there a lot back then, have been back a few times since. I've never had the Sooner Swirl. I'll have to try it next time I'm there.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on September 30, 2019, 02:34:49 PM

possibly 09/18/2021?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on September 30, 2019, 09:55:18 PM

I certainly hope so!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on October 14, 2019, 07:39:20 PM

How I grill racks of lamb...

I've been working on this for quite some time, and thought I'd give my own primer on how I cook lamb. I think I've got a pretty foolproof method.

First is the prep. I usually buy the Frenched lamb racks from Costco. But I find that they always have the massive chunk of fat running down the front. If you look at this picture (https://www.simplyrecipes.com/recipes/classic_rack_of_lamb/), you can see the big leftover globs of fat. Unless those are perfectly rendered, IMHO it takes away from the eating of the lamb. So I start by trimming ALL of that off, and continuing the Frenching of the bones all the way down to where that big fat cap was removed. You can see in my below picture that I end up more with the "lamb lollipop" look once all that fat is removed. Note that I leave the rack WHOLE for the cooking process--I don't slice into individual chops until the end.
Then is seasoning/marinade. I've done a number of things, and there are LOTS of options. Often I'll hit it with olive oil, Santa Maria seasoning, and herbes de Provence. Last night I used olive oil and "Papa Charlie's Greek Rub" (https://www.johnhenrysfoodproducts.com/product/papa-charlies-greek-rub-12-oz/) made by John Henry, which was excellent. Truth is that you can hit it with a lot of seasoning and still come out great, because much like a tri tip, brisket, prime rib, etc, you're seasoning it whole. So the seasoning only sits on the outer crust, and it's almost difficult to overseason.
Depending on the rub, feel free to leave it in the fridge in a ziplock for a couple hours before grilling to let all the flavors come together.
Set up the grill for two-zone cooking. One side running very hot for searing, and the other side either indirect or with the burners turned off.
This is important, but mainly for looks: Apply foil over the bones. You don't need to do the bones individually, just wrap a big piece of foil that covers all 8-9 bones as a whole. This keeps the bones from charring. The good news is that enough heat comes through to cook off anything that didn't come off the bone when Frenching the rack, so even if there's a little membrane or something else left on the bone, it'll be dry to the touch after cooking.
Sear the lamb over high heat direct about 3 minutes top, then 3 minutes bottom of the rack. Enough to get a crust, but not burn. Depending on the heat coming off your grill and the height of your grate, you can adjust a little more or less to the desired color.
Once seared, move the lamb over to the indirect side. Insert a remote thermometer right into the center of mass. It's easiest to do this if you insert it from the side of the rack, as if you go in from the top or bottom of the rack it's tough to tell whether you've stopped the probe at center mass. If you don't have one, I *highly* recommend having one or more sitting around. I personally like the Thermoworks DOT (https://www.thermoworks.com/DOT) as a reasonably-priced version. If you sign up for their mailing list, they occasionally have 20% off for open box versions/etc, so you can save a little money.
When the temperature reaches about 125-127 degrees, pull the lamb off the grill, wrap it tightly with foil, and let it rest at least 10 minutes.
Cut into individual chops (or two-chop sections if you're into that sort of thing; I'm not one to judge) and serve.

If done this way, you should hit perfect medium rare every time. And unlike cutting first and grilling the chops individually, it's a lot easier to time it properly without overcooking.

Shown here with some grilled asparagus that I managed to do without overcooking for once, and my wife made a nice Greek veggie salad.

(https://scontent-lax3-1.cdninstagram.com/vp/e4d64248e153f3164013175958fdada3/5E228616/t51.2885-15/e35/73264631_760585341070462_4110965321967064957_n.jpg?_nc_ht=scontent-lax3-1.cdninstagram.com&_nc_cat=110)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on October 15, 2019, 09:41:49 AM

Rack of WHAT? We'll ALL have some of that!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on October 15, 2019, 09:46:06 AM

I'll take a plate just like the one in the pic

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on October 15, 2019, 09:49:10 AM

I find rack of lamb to be one of the easiest meats to nail for doneness. You've summarized it well. It seems to have an aura about it that people find it to be intimidating.

I love Ina's rub and prep for lamb. In fact I served that for some of our fellow posters a few years ago.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on October 15, 2019, 09:57:50 AM

Quote from: FearlessF on October 15, 2019, 09:46:06 AM

I'll take a plate just like the one in the pic

Maybe not as much asparagus. Smelly pee and all that. :67:

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on October 15, 2019, 10:10:40 AM

Mustard goes great with lamb, I'll use ground mustard seed in a dry rub, or even plain ol' wet yellow mustard as the base layer, same as I do for pork ribs.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on October 15, 2019, 01:06:22 PM

Quote from: MarqHusker on October 15, 2019, 09:49:10 AM

I find rack of lamb to be one of the easiest meats to nail for doneness. You've summarized it well. It seems to have an aura about it that people find it to be intimidating.

I love Ina's rub and prep for lamb. In fact I served that for some of our fellow posters a few years ago.

Just looked it up. Looks like Ina's rub would be freakin' delicious. I'll have to give that a shot.

As for nailing for doneness, I think it's very easy if you use a thermometer. If you're trying to cook to time rather than temp, or if you're trying to cook to "feel", it's much harder. Lamb is a much smaller cut of meat than, say, prime rib, so the time window between undercooking and overcooking is very narrow. Ina's recipe says exactly 20 minutes at 450 degrees, but that's assuming your oven is accurate. It also that your racks are the same size as what Ina tested on, which is difficult because Ina doesn't say what size she recommends, and there can be a lot of variation, particularly between Australian/New Zealand lamb (grass fed and smaller) vs American lamb (often grain-finished and larger). And of course it assumes that they were trimmed the same way, etc. I.e. if you trim lamb to "lollipop" size the way I do, it will naturally cook faster than if it's trimmed the way Ina shows it (https://www.foodnetwork.com/recipes/ina-garten/rack-of-lamb-recipe-1914142) in her Food Network recipe, where the fat cap is left on.

And this is especially important when you grill rather than roasting in an oven, because it's a lot harder to pick a "precise" temp on the grill, especially if you do it the way I do it first and sear it directly over high heat. I can't translate Ina's recipe of 450 for exactly 20 minutes to a grill where I sear it over ~600 degrees for 5-6 minutes total and then put it indirect at an unknown temp. Granted, Ina's recipe is for oven-roasted lamb, so that's fine, but if you like the taste of searing over direct heat, then you need to know up front the temperature you're trying to hit.

I wish more recipes online would not only convert to measure ingredients by weight instead of volume [where appropriate], and would convert to giving you the exact internal temperature to cook to for appropriate doneness than by time. Recipes assume that home cooks don't have a precise scale or a proper leave-in oven thermometer or even an instant-read thermometer, so they want to make it "easy" instead.

But yes, with a thermometer you can hit perfect doneness on lamb very easily.

If I'm spending $14/lb on racks of Australian lamb, cutting away and discarding big portions of the fat cap and obviously some of that weight being paid for is bone, I'm going to use the technology necessary to make sure I don't f&#@ it up and undercook/overcook it. Especially since we were having company over and I'm potentially being judged if I do it wrong.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: GopherRock on November 04, 2019, 10:01:26 PM

A fast ravioli dinner, taken a tweaked from the America's Test Kitchen Cookbook for Two

1/2 tsp olive oil, or whatever amount suits you
Part of an onion (maybe a half?)
1 clove (or 1 tsp) garlic
1 30-oz can of diced tomatoes
1 lb hot Italian sausage
1 pack of your favorite uncooked ravioli
1/2 cup water

Olive oil in pan. Saute onion for 4-5 minutes. Add diced garlic until aromatic.

Quickly run can of tomatoes through a blender on fine mode.

After onions are sauteed, dump in sausage. Cook for about a minute, while breaking up the big clumps.

Dump in tomatoes, bring to boil, and simmer for 7-8 minutes.

Add ravioli, and a little water (1/2 cup is a guideline, but this may also depend on what pan you're cooking it in) to cover the pasta.

Simmer for 7-8 minutes or until ravioli is cooked to taste.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 05, 2019, 06:25:06 PM

I think it's time to talk about Thanksgiving food, what about y'all?

My dad always deep-fries one turkey. He uses a "Cajun butter" injection that has some really nice spice and also leaves the turkey really moist on the inside.

This year since I'm hosting at my house (we rotate and I get it once every 4 years), I'll also be smoking a bird. It'll be brined, spatchcocked, and then bbq'd over pecan. I typically use oak for beef, but I absolutely love the way pecan works with fowl.

Then our sides will be the usuals-- homemade cornbread dressing, sweet potato casserole, sausage cheese grits, green bean casserole, mashed potatoes, fresh cranberry relish, canned gel cranberry (because my brother loves it and will eat an entire can by himself), and anything else someone decides to bring. My sister eats low-carb and makes a really good "loaded mashed cauliflower" that has bacon and cheese and stuff in it.

And for dessert, my SIL who is a pastry chef will make a homemade pumpkin pie and a homemade sweet potato pie, and someone else will probably bring some apple pie and/or pecan pie.

So... what's on YOUR table in 3 weeks?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 08, 2019, 12:33:19 PM

dude,

That's 3 weeks away

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on November 08, 2019, 01:33:55 PM

This year will be a bit low-key. It'll just be myself, my wife, and the kids.

The wife will still do a turkey, which she can't eat [poultry allergy]. So I'll grill her a filet and eat the turkey with the kids lol.

I think she'll be doing mashed potatoes and her mom's green bean casserole recipe, which is a more adult version of the one we all know and love. There might be another side in there, but I'm trying to dissuade her from going overboard for 5 people.

I'm on the hook for bread, I'm told. I think we're going to make homemade ice cream for mud pie as well.

-----------------

More fun will be Friendsgiving the weekend before [sans kids]. It'll be a potluck. My wife is bringing her traditional Thanksgiving pumpkin pie, which none of us in the family eat but she always makes for her brother when we go to Oregon. She won't make it for the 5 of us on Thanksgiving this year, but there'll be people at the Friendsgiving willing to eat it. I'll be smoking a brisket, because heck, who doesn't prefer brisket to Turkey?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 08, 2019, 05:59:28 PM

Quote from: FearlessF on November 08, 2019, 12:33:19 PM

dude,

That's 3 weeks away

dude, do you have a point???

Quote from: bwarbiany on November 08, 2019, 01:33:55 PM

This year will be a bit low-key. It'll just be myself, my wife, and the kids.

The wife will still do a turkey, which she can't eat [poultry allergy]. So I'll grill her a filet and eat the turkey with the kids lol.

I think she'll be doing mashed potatoes and her mom's green bean casserole recipe, which is a more adult version of the one we all know and love. There might be another side in there, but I'm trying to dissuade her from going overboard for 5 people.

I'm on the hook for bread, I'm told. I think we're going to make homemade ice cream for mud pie as well.

-----------------

More fun will be Friendsgiving the weekend before [sans kids]. It'll be a potluck. My wife is bringing her traditional Thanksgiving pumpkin pie, which none of us in the family eat but she always makes for her brother when we go to Oregon. She won't make it for the 5 of us on Thanksgiving this year, but there'll be people at the Friendsgiving willing to eat it. I'll be smoking a brisket, because heck, who doesn't prefer brisket to Turkey?

I'm sure everyone knows by now I love brisket above all others, but there's a lot to be said for BBQ turkey. I think a lot of folks underrate it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on November 10, 2019, 10:21:05 PM

I'll be smoking a turkey this year. Smoked one about 3 Thanksgivings ago, and it was delicious.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 11, 2019, 10:06:55 AM

Badger encouraged me to try the Alton Brown brined bird.

I'll be doing that for the 3rd or 4th straight year. Tough to beat.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 11, 2019, 11:24:40 PM

Lots of different ways to brine a bird, I've tried several with success.

For me the real key is spatchcocking, the bird cooks so much more evenly that way that it's tough to screw it up.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on November 12, 2019, 12:10:14 AM

Quote from: utee94 on November 11, 2019, 11:24:40 PM

Lots of different ways to brine a bird, I've tried several with success.

For me the real key is spatchcocking, the bird cooks so much more evenly that way that it's tough to screw it up.

I'm going to do it that way this year.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 12, 2019, 12:18:27 AM

just doesn't look the same when you place it on the platter

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 12, 2019, 08:30:29 AM

I'm carving it before it hits the platter anyway. Carving on a cutting board is WAY easier than carving on a platter. All those movies have got it wrong. :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 12, 2019, 02:05:14 PM

agreed,

there is something to the presentation but, I feel it's overrated

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 19, 2019, 07:40:47 AM

Quote from: FearlessF on November 08, 2019, 12:33:19 PM

dude,

That's 3 weeks away

It's only a week away now, can we talk about it??? ;)

Quote from: bwarbiany on November 08, 2019, 01:33:55 PM

.

-----------------

More fun will be Friendsgiving the weekend before [sans kids]. It'll be a potluck. My wife is bringing her traditional Thanksgiving pumpkin pie, which none of us in the family eat but she always makes for her brother when we go to Oregon. She won't make it for the 5 of us on Thanksgiving this year, but there'll be people at the Friendsgiving willing to eat it. I'll be smoking a brisket, because heck, who doesn't prefer brisket to Turkey?

I just caught this bit upon rereading-- does your family not like pumpkin pie, or does your wife just not do it very well?

Personally I love pumpkin pie. But I love sweet potato pie even more. It's always a tough choice for me after the big meal, as to which one I'm eating. The answer usually ends up being "both." :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 21, 2019, 10:21:57 PM

ok, it's time!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 22, 2019, 12:03:15 PM

Too late! :)

So my i s c & a aggie wife asked me if, while I'm smoking the turkey, I'd also do some turkey legs? Sure, why not!

And since I'll still have a ton of room on the smoker, I'm thinking I'll smoke a duck as well. Can't ever have too much BBQ!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 22, 2019, 01:13:48 PM

turducken

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 22, 2019, 01:26:20 PM

Yeah but who needs the chicken portion of that thing??? :)

Seriously though, not sure I'd try that on a smoker first, there's a lot going on with it, and I have no idea how evenly it will (or won't) cook.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on November 22, 2019, 02:40:56 PM

Quote from: utee94 on November 19, 2019, 07:40:47 AM

It's only a week away now, can we talk about it??? ;)
I just caught this bit upon rereading-- does your family not like pumpkin pie, or does your wife just not do it very well?

Personally I love pumpkin pie. But I love sweet potato pie even more. It's always a tough choice for me after the big meal, as to which one I'm eating. The answer usually ends up being "both." :)

My wife cooks everything well. :)

It's that the family doesn't like pumpkin pie. I frankly don't like pumpkin anything, and generally don't eat a lot of sweets, so most pies don't really tempt me that much. She doesn't like pumpkin pie either. And the kids... I think one of them says she likes pumpkin pie, but we're not going to make something 4 family members won't eat just to placate a 7 year old girl...

It became a tradition because one year I think from her mom she was assigned "dessert" for Thanksgiving, and her brother loves pumpkin pie. So she often would make two pumpkin pies... One for the extended family who likes it, and an extra one so her brother had leftovers.

She actually just uses the Bobby Flay Throwdown recipe: https://www.foodnetwork.com/recipes/bobby-flay/throwdown-pumpkin-pie-recipe-1949297 (https://www.foodnetwork.com/recipes/bobby-flay/throwdown-pumpkin-pie-recipe-1949297)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on November 22, 2019, 02:46:34 PM

We were seriously worried we'd miss friendsgiving this weekend. My daughter got the stomach flu Tuesday night, just before going back to her mom's house on Wednesday. It was so bad that their school actually shut down Thurs/Fri because over 15% of the student body called out on Wednesday. We've spent the entire last two days terrified that it would hit us, but knowing that if we got to this morning without symptoms, we were okay.

If either my wife or I got hit with the stomach flu, we would have been too worried about remaining contagious even if it had cleared, and would have had to bow out on Sunday.

But we survived, and so I'll be shopping for brisket at Costco today.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 22, 2019, 06:14:47 PM

Well done fine sir. That Costco brisket needs purchasing, and eating.

Gonna go pick up the turkey, legs, and duck this weekend. Probably Sunday. Turkey will be wet-brined Monday and Tuesday, then pulled to air-dry in the fridge for 24 hours on Wednesday. Duck will just brine overnight Tuesday and then air-dry on Wednesday night. Right now I'm not planning on brining the turkey legs.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 22, 2019, 06:22:42 PM

Oh, I've also decided I'm going to attempt a pumpkin apple cranberry spiced cider. I normally do just the apple/cranberry around Christmastime, but I'm thinking I'd like to Thanksgiving it up a little bit.

The normal recipe calls for a percolator-- many years ago I stole my parents' old-school mid century modern one that looks EXACTLY like this:

(https://i.etsystatic.com/9226924/r/il/bdd8e8/1564597523/il_794xN.1564597523_lhbw.jpg)

Then 3 quarts of storebought apple cider, 1 quart of storebought cranberry juice, a few oranges that you pierce and put in the basket, along with 5 cinnamon sticks, 16 cloves, and some whole allspice.

So, to this, I plan to add chunks of lightly roasted pie pumpkin (I think Sugar Pumpkin is the standard?), and a little bit of pumpkin pie spice. All added into the top basket as well, so that as the liquid percolates through, it picks up the flavors of the spices/botanicals.

Accepting input on this idea, think it'll work? :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 22, 2019, 11:10:27 PM

it'll work

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on November 22, 2019, 11:36:51 PM

I don't see why not. What could go wrong?

We're hosting this year in our new casa, but I will be featuring a whole beef tenderloin. Yeah, M-in law wants her turkey, so I've got a nice double breast to roast. Nobody on my wife's side eats dark meat, at all, and they barely like turkey, so why bother. My first T-giving with them, there was zero gravy. I was stunned. I began making it no matter who hosted it each year thereafter, sometimes bringing it over in a thermos to hoard. They typically (syrian/lebanese-german/quaker roots) put together a delicious meal with fresh kibbeh, hushwee, really good hummus and khoubz (syrian pita bread), these awesome yeast rolls, and some bacon wrapped breaded asparagus. I hope those make the 1/2 mile trek to my house.

I'll be thinking about what I'll do with the tenderloin this weekend. Certainly some red wine sauce, and a horseradish sauce. I will likely dissect into two pieces to pacify the medium well crowd. They should know they will be getting the tail. It really is a lovely affair, the in laws side, but their aversion to 1. dark meat, 2. gravy, 3, some of them wanting red meat past medium is really a buzzkill. Who are these people? Of course I get the stink eye for being unimpressed with sweets and about 90% of all desserts. I will eat a good pumpkin or pecan pie, so long as I make the real whipped cream.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 22, 2019, 11:52:47 PM

but their aversion to 1. dark meat, 2. gravy, 3, some of them wanting red meat past medium is really a buzzkill.

you are a good man

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 23, 2019, 12:53:22 AM

Quote from: FearlessF on November 22, 2019, 11:52:47 PM

but their aversion to 1. dark meat, 2. gravy, 3, some of them wanting red meat past medium is really a buzzkill.

you are a good man

No doubt. He's a frikkin Saint to put up with that. God Bless ye, Marq!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 23, 2019, 01:16:21 AM

Your story of "no gravy" saddened me. A great deal. But it also made me think of an idea for a topic...

...what are the worst Thanksgiving meal blunders/disasters any of you have ever had? Could be poorly cooked whatever, could be relatives that just refuse to eat good food...

For me, it was the first year my i s c & a aggie gf (now wife) dragged me away from Thanksgiving Dinner with my own family. We'd spent several years going to my folks' house for Tday dinner, and she really appreciated it because her family was a little bit non-traditional and never really had a tradition of a large Tday meal, certainly not one with turkey and dressing and gravy and all the other stuff. They occasionally got the family together for the evening meal, including aunts and uncles and cousins and whatnot, and it was typically enchiladas and other Tex-Mex stuff for dinner. Which was great and I was always glad to do it, just like she appreciated my family's "authentic Tday turkey dinner."

So anyway, this is the first year we're not doing lunch with my family, because my Aggie inlaws (who I really do just adore) had decided they wanted to do traditional Tday turkey dinner (at lunchtime of course) for the first time ever. Now, this by itself would not have been a big deal. But my i s c & a aggie wife's brother had recently begun dating a woman from Connecticut. Yes, down here we call those folk "yankees." And for some reason, my wonderful and AMAZING cook FIL had decided to ask the family to bring dishes which resulted in allowing this new yankee girlfriend to take on what is basically the most important and time-consuming part of the entire meal-- the dressing.

So to clarify for those who don't know it, down here in Texico and much of the South, the traditional dressing is cornbread dressing and is NOT stuffing and it doesn't go inside the turkey. It's a multi-day process that starts with straight up cornbread, which is baked and cooled and crumbled and then put into another dish and baked along with eggs and diced onion and celery and various herbs and spiced, separate in a casserole dish.

But my BIL's girlfriend from yankee-land somehow adopted responsibility for the dressing, and she made and brought Stovetop stuffing. I don't mean it was LIKE Stovetop stuffing, it was literally Stovetop stuffing prepared out of a box in a few minutes right in front of us.

Now I'm pretty easy-going and was able to roll with the punches, but my lovely i s c & a aggie bride was livid. She was pissed that her family had co-opted the holiday meal in the first place, she was pissed that her dad had delegated arguably the most important part of the meal, and she was pissed that it was Stovetop freaking stuffing she was expected to eat.

She did not eat it.

Instead she gave her dad the evil eye for most of the afternoon, and then told me we had to swing by MY family's house on the way home, to see if any of my mom's cornbread dressing was still around.

Fortunately, it was, and Thanksgiving was SAVED!!!!

So, anyone else have some Tday trauma to discuss??

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 23, 2019, 09:04:36 AM

good story

Obviously I appreciate good dressing/stuffing. It soaks up gravy and pairs with turkey, but I'm not a big dressing snob, I will eat stovetop stuffing. It's bland but it soaks up gravy and if the gravy is fantastic it can almost cover for the poor dressing.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on November 23, 2019, 11:00:01 AM

I recall one Thanksgiving, somehow my younger brother slighted my Mom in some form or fashion, just said the wrong thing at the wrong time, and she threw her fork at him and the tines made marks in the wall behind him. I recall it being an escalation of sorts during the day. We of course love bringing this up years later and have a laugh about it.

to be clear, the act was not at all related to someone making, presenting, or even talking about Stove Top stuffing. That's such a brutal tale Utee.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on November 23, 2019, 07:10:51 PM

Stove Top stuffing!

Don't know whether to laugh or cry.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 24, 2019, 12:26:52 PM

Quote from: CWSooner on November 23, 2019, 07:10:51 PM

Stove Top stuffing!

Don't know whether to laugh or cry.

It definitely made me want to cry, C-Dubb. Honestly, it made me sadder than a 6-5 Texas football team, and that's pretty darn sad. ;)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on November 24, 2019, 08:14:49 PM

Utee: Maybe I could have the impulse to laugh at your very sad story because the Stove Top stuffing was being inflicted on somebody else.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on November 25, 2019, 11:29:49 AM

We have a Butterball turkey for Thursday. My understanding is that these turkeys are basically pre-brined, and already contain extra fluid. So there's no need to brine it.

What do you guys think?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 25, 2019, 11:40:38 AM

Quote from: bwarbiany on November 25, 2019, 11:29:49 AM

We have a Butterball turkey for Thursday. My understanding is that these turkeys are basically pre-brined, and already contain extra fluid. So there's no need to brine it.

What do you guys think?

They have a couple of different lines of turkeys. They do have a "fresh young organic" one that is not injected/pre-brined, and then they have one that says something like "contains a solution of up to 5% water and other ingredients" or somesuch. That latter one is effectively pre-brined so don't bother with anything else.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 25, 2019, 02:20:58 PM

geez, now I'll have to read the lable on mine

mine came with the deal, buy a ham get a free turkey

so I didn't bother shopping, it was the only type that was free

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on November 25, 2019, 02:23:25 PM

Quote from: utee94 on November 25, 2019, 11:40:38 AM

They have a couple of different lines of turkeys. They do have a "fresh young organic" one that is not injected/pre-brined, and then they have one that says something like "contains a solution of up to 5% water and other ingredients" or somesuch. That latter one is effectively pre-brined so don't bother with anything else.

That's what I thought. This one says it contains a solution of up to 5% water... So we'll skip it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on November 25, 2019, 02:30:02 PM

It's probably just salt in the water. I'd still brine it properly, using Alton's method, of course.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 25, 2019, 02:41:42 PM

I will

I'm ready for the Alton brine

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 25, 2019, 02:45:27 PM

Quote from: 847badgerfan on November 25, 2019, 02:30:02 PM

It's probably just salt in the water. I'd still brine it properly, using Alton's method, of course.

It gets too salty if you brine the already-injected turkeys. I don't recommend.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: GopherRock on November 25, 2019, 04:32:00 PM

Gonna have to check the bird when I get home.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: GopherRock on November 25, 2019, 09:46:18 PM

So the bird says it's a "Basted young turkey marinated with up to 9.5% of turkey broth, phosphate, sugar, and flavoring"

Methinks brining is unnecessary.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on November 26, 2019, 07:35:23 AM

Quote from: utee94 on November 25, 2019, 02:45:27 PM

It gets too salty if you brine the already-injected turkeys. I don't recommend.

I still do it. I like to infuse the brown sugar, ginger, allspice, peppercorns and cinnamon with the vegetable broth brine. You can reduce (or even skip) the salt.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 26, 2019, 08:04:58 AM

Quote from: GopherRock on November 25, 2019, 09:46:18 PM

So the bird says it's a "Basted young turkey marinated with up to 9.5% of turkey broth, phosphate, sugar, and flavoring"

Methinks brining is unnecessary.

Yeah, it's basically already been done for you, but in a manner you didn't control.

If badger says he's had success brining even these types, he's worth listening to. :)

Personally for me, I've done it and it comes out too salty. Not sure about brining WITHOUT salt, since my understanding of the science is that it's the salt itself that causes the osmosis in solution, where equilibrium is reached and the protein absorbs the external salt/sugar/etc. from the brining solution.

But I'm no chemist. Maybe CD will chime in.

One thing I WILL add about brining, is that I've found I get better skin/color/crispiness if the bird is THOROUGHLY dried off and dried out before cooking. Which means, pulling it from the brine WAY before you plan to cook it-- like, 24 hours earlier. So what I do is pull the bird, rinse it off thoroughly in the sink, both inside and out (although with it spatchcocked there really is no "inside" anymore). After drying it off, set it on a rimmed baking dish or platter, open, in the refrigerator, and dry out for 24 hours before cooking. I've had great results with skin crispiness and color when doing this.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on November 26, 2019, 08:17:05 AM

Quote from: utee94 on November 26, 2019, 08:04:58 AM

Yeah, it's basically already been done for you, but in a manner you didn't control.

If badger says he's had success brining even these types, he's worth listening to. :)

Personally for me, I've done it and it comes out too salty. Not sure about brining WITHOUT salt, since my understanding of the science is that it's the salt itself that causes the osmosis in solution, where equilibrium is reached and the protein absorbs the external salt/sugar/etc. from the brining solution.

But I'm no chemist. Maybe CD will chime in.

One thing I WILL add about brining, is that I've found I get better skin/color/crispiness if the bird is THOROUGHLY dried off and dried out before cooking. Which means, pulling it from the brine WAY before you plan to cook it-- like, 24 hours earlier. So what I do is pull the bird, rinse it off thoroughly in the sink, both inside and out (although with it spatchcocked there really is no "inside" anymore). After drying it off, set it on a rimmed baking dish or platter, open, in the refrigerator, and dry out for 24 hours before cooking. I've had great results with skin crispiness and color when doing this.

This is true, but if the salt is already in it, you're OK. I cut down to about 1/3 of the salt Mr. Brown calls for. Oh, and I never bought a pre-brined turkey again.

As for drying, yes, it's key. I do exactly as you do, except that before final prep, I use a fan to further blow it dry. I do this while I prep the aromatics. Then you start that thing out at 500 for 30 minutes. Drop to 325, stick a probe in it, and let it rip.

I'm not doing anything this year though. We are travelling to see Mrs. 847's family in AZ for the first time ever. I'm sure I'll be eating dry turkey with lots of gravy.

There had better be gravy. And no Stovetop.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 26, 2019, 09:06:35 AM

Quote from: 847badgerfan on November 26, 2019, 08:17:05 AM

This is true, but if the salt is already in it, you're OK. I cut down to about 1/3 of the salt Mr. Brown calls for. Oh, and I never bought a pre-brined turkey again.

As for drying, yes, it's key. I do exactly as you do, except that before final prep, I use a fan to further blow it dry. I do this while I prep the aromatics. Then you start that thing out at 500 for 30 minutes. Drop to 325, stick a probe in it, and let it rip.

I'm not doing anything this year though. We are travelling to see Mrs. 847's family in AZ for the first time ever. I'm sure I'll be eating dry turkey with lots of gravy.

There had better be gravy. And no Stovetop.

Amen, brutha!

And yeah, on the smoker I can't really start out at 500 and drop to 325, that would take a couple hours to make that temp change. ;)

I just go around 300-325 'til it's done (usually around 2.5-3 hours for my 12-14 lber after spatchcocking). I'll pull at 165 in the breast which probably has me a bit over 17- in the leg and thigh, which is good for the dark meat. I also cover the breast in foil if they hit the color I want before they hit the right temp, and once I even threw some ice bags onto the breast because it was cooking a lot faster than the legs. This is not really a problem after spatchcocking though.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 26, 2019, 10:32:59 AM

Quote from: GopherRock on November 25, 2019, 09:46:18 PM

So the bird says it's a "Basted young turkey marinated with up to 9.5% of turkey broth, phosphate, sugar, and flavoring"

Methinks brining is unnecessary.

I checked my "Honeysuckle White" turkey. Very similar.

I will still brine Alton Brown style, but cut some of the salt.

I feel the aromatics are more important to the flavor

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on November 26, 2019, 11:07:07 AM

And never, ever stuff the bird with anything but aromatics. Onions, apples, cinnamon and rosemary sprigs, at a minimum.

Check with the Flavor Bible for other possibilities.

This is a must-have book, by the way.

https://www.amazon.com/dp/B001FA0P86/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

(please search through this site if you're going to buy this)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 26, 2019, 11:12:49 AM

Just a quick follow-up, if your turkey says something like, "may contain up to 5% water" that's not the pre-brined one. It's the ones that mention the other ingredients like sugar, phosphate, flaovrings, etc. that are pre-brined or pre-injected.

As for aromatics, I don't worry with them too much on BBQ'd bird. They really don't make it through the multiple hours of smoke. All that really makes it through is the salt and sugar.

Same thing goes for complex rubs with a lot of herbs in them. For a brisket or pork butt spending 12 hours on the smoke, salt and pepper are really the only flavors that make it through. Sugar will make it through the smoke, too, if your temps are low enough. But if you're smoking at higher temps 325 and above, then you run the risk of burning the sugar in the rub, which is one reason I never use it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 26, 2019, 11:15:26 AM

Of course I just realized I don't have any celery or carrots for my mirepoix that I'll use to make turkey stock from the neck and backbone today, so back to the store I go...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 26, 2019, 12:26:10 PM

this isn't the best day to go to the store

especially here in the great white north

1-3 inches of snow expected this afternoon starting at 1pm, 3-5 more inches overnight. 25-30mph wind with gusts over 40

some folks panick

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 26, 2019, 12:31:15 PM

Quote from: GopherRock on November 25, 2019, 09:46:18 PM

So the bird says it's a "Basted young turkey marinated with up to 9.5% of turkey broth, phosphate, sugar, and flavoring"

Methinks brining is unnecessary.

Make any occasion a special event with a delicious Honeysuckle White® frozen whole turkey—the first raised without growth-promoting antibiotics at a price comparable to conventionally raised turkeys. They’re pre-basted for exceptional flavor. Whether it’s a special occasion or you just want a meal to remember, make it great with our frozen whole turkey.

INGREDIENTS
Whole turkey, contains 9.5% turkey broth, salt, sugar, natural flavoring*

*Natural flavoring is celery and rosemary extract that is used in the brine. This does not impart a strong celery or rosemary taste.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 26, 2019, 12:50:49 PM

Quote from: FearlessF on November 26, 2019, 12:26:10 PM

this isn't the best day to go to the store

especially here in the great white north

1-3 inches of snow expected this afternoon starting at 1pm, 3-5 more inches overnight. 25-30mph wind with gusts over 40

some folks panick

Weather like that would shut down this city for weeks! :)

Store wasn't too bad, I got there by about 10:45 before lunch crowd. It'll be a mess tomorrow but we're completely done with all our shopping. Nothing but cooking and eating for the next 3-4 days.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on November 26, 2019, 09:02:20 PM

Quote from: FearlessF on November 26, 2019, 12:31:15 PM

Make any occasion a special event with a delicious Honeysuckle White® frozen whole turkey—the first raised without growth-promoting antibiotics at a price comparable to conventionally raised turkeys. They’re pre-basted for exceptional flavor. Whether it’s a special occasion or you just want a meal to remember, make it great with our frozen whole turkey.

INGREDIENTS
Whole turkey, contains 9.5% turkey broth, salt, sugar, natural flavoring*

*Natural flavoring is celery and rosemary extract that is used in the brine. This does not impart a strong celery or rosemary taste.

That's exactly the turkey I'll be smoking tomorrow. Have to put it in the fridge after I finish, then take it down to my sister's family's place north of Dallas Thursday morning.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 26, 2019, 09:20:59 PM

you could simply roast it at your sister's using the Alton Brown method - 2 1/2 hours

I'll put mine in the brine at 6pm tomorrow after work, set it in the garage overnight, pop it in the oven about 9am Thursday, ready for the table at noon

it won't taste like smoke, but it won't suck

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on November 26, 2019, 10:01:26 PM

Oh, my sister is doing THE turkey, a big one. I'm just smoking a little 12-pounder to bring something different. If I were going to cook it in the oven, there would not be much point in doing it.

I don't like the prospect of refrigerating it and reheating it, but that's what I get for offering to bring a smoked turkey. I'm not going to get up at 4:00 a.m. on Thanksgiving Day to do it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 26, 2019, 10:23:56 PM

perfect for snacking before the meal!

with a beverage while watching football!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: GopherRock on November 28, 2019, 08:01:08 PM

Slow-cooked the turkey today. 6 hours at 250. Did a modified version of Andrew Zimmern's method to catch the drippings. The slow cooking meant that the meat was delicious and tender.

There is quite a bit of meat left. It's going into buffalo Turkey dip for Saturday.

Anyone else ever brought pie to a tailgate?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on November 29, 2019, 07:00:10 PM

I smoked my 12-lb. spatchcocked turkey on Wednesday. First time to do it that way. My electronic thermometer malfunctioned, so I had to estimate the temp of the smoker and of the bird. And, erring on the safe side, I undercooked it. I had to cook it for another hour-plus in the oven at my sister's place in north DFW-Land. But it turned out good--with a great smoky taste--and so did the gravy that I made from the drippings.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 29, 2019, 10:20:34 PM

BBQ turkey and duck turned out awesome. I saved all the smoked duck fat drippings, I'll likely include them in a batch of enchilada gravy somewhere down the line...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 30, 2019, 06:45:01 PM

Quote from: GopherRock on November 28, 2019, 08:01:08 PM

There is quite a bit of meat left. It's going into buffalo Turkey dip for Saturday.

Anyone else ever brought pie to a tailgate?

buffalo turkey dip goes with beer and booze - perfect for a tailgate

pie doesn't

I've never thought about taking a pie to a tailgate

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on November 30, 2019, 07:20:09 PM

Is there a recipe for Buffalo turkey dip?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 30, 2019, 09:59:14 PM

Buffalo Turkey Dip Recipe | Food Network Kitchen | Food Network (https://www.foodnetwork.com/recipes/food-network-kitchen/buffalo-turkey-dip-3813609)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on November 30, 2019, 10:27:39 PM

I OD d in a buffalo chicken dip one year I don't want to taste that again for another 5 years.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on November 30, 2019, 11:33:10 PM

Quote from: FearlessF on November 30, 2019, 09:59:14 PM

Buffalo Turkey Dip Recipe | Food Network Kitchen | Food Network (https://www.foodnetwork.com/recipes/food-network-kitchen/buffalo-turkey-dip-3813609)

Thanks, Fearless!

I may have to take my chances on overdosing.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on December 01, 2019, 09:47:33 AM

I don't need the cream cheese or the sour cream with my chicken and buffalo sauce, but I'd sample some if it was on the table

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: GopherRock on December 01, 2019, 10:07:23 AM

The buffalo turkey dip turned out quite well. Could have stayed in longer to cook down some of the tissue in the tougher pieces.

As for the pies, the only thing we brought back were the empty pie plates.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on December 01, 2019, 10:31:01 AM

you have a large diverse group

I'm not surprised the pies didn't make it home!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on December 01, 2019, 07:29:58 PM

How do Korean girls like American barbecue?

Glad you asked (https://www.youtube.com/watch?v=gWKOUxF-Dso).

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on December 01, 2019, 07:37:53 PM

better question for Hooky

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on December 02, 2019, 11:39:22 AM

Can we talk about Christmas food now???? :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on December 02, 2019, 12:29:48 PM

go ahead

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on December 02, 2019, 06:13:53 PM

Anybody got a good recipe for figgy pudding or wassail?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on December 02, 2019, 08:53:14 PM

:smiley_confused1:

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: GopherRock on December 09, 2019, 10:11:03 PM

@utee94 (https://www.cfb51.com/index.php?action=profile;u=15) ,got a good recipe for 'nanner pudding? I seem to recall you once saying that it was an appropriate dessert for a meal of smoked brisket, cornbread, and mac and cheese.

Some friends of ours are having a dinner with that as the main course after the new year.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on December 10, 2019, 08:29:06 AM

Quote from: GopherRock on December 09, 2019, 10:11:03 PM

@utee94 (https://www.cfb51.com/index.php?action=profile;u=15) ,got a good recipe for 'nanner pudding? I seem to recall you once saying that it was an appropriate dessert for a meal of smoked brisket, cornbread, and mac and cheese.

Some friends of ours are having a dinner with that as the main course after the new year.

Oh yeah, nanner pudding is probably THE classic dessert for Texas BBQ.

You find it all over the South, but our version is served chilled rather than warm, it'll have whipped cream either on top of folded into the mix (rather than merinque on top like in other parts of the South), and it'll have Nilla wafers around the top, or even layered into the dish.

My mom makes the version that we used at our BBQ restaurant so I can check with her, I just realized as I answered you that I've never made it myself.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on December 17, 2019, 11:03:49 PM

Weber SmokeFire pellet grill can sear steaks AND smoke or slow cook brisket

Weber’s latest addition to the barbecue arena could be a meat-lovin' game-changer

https://www.t3.com/news/weber-smokefire-pellet-grill (https://www.t3.com/news/weber-smokefire-pellet-grill)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on December 18, 2019, 08:14:14 AM

I've had food cooked on pellet smokers. It's ok. I still think the offset is better. But it's certainly not as convenient.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on January 17, 2020, 10:42:48 PM

Was picking up some duck breast today when I came across some pork cheeks. Ooh, I say. Yes, I'll have some of that. I haven't braised them myself in some time. Still my favorite bite of pork. Another great reason to go to pig roasts. Nobody is coming for the cheeks.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 17, 2020, 10:51:54 PM

Hog Jowl

preach it!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 20, 2020, 01:58:36 PM

Cheeks are tasty mmmm hmmmm.

Maybe the absolute best bite of BBQ I've ever had, was the smoked beef cheek at a local restaurant called Leroy and Lewis. I've never done them myself but it's on the list.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 20, 2020, 02:44:58 PM

Smoked Beef Cheeks - 44 Farms $13 | WED-FRI ONLY

Well, that just made my list of places to visit

If I'm going that far south might as well play a course I have yet to try.................

ATTENTION GOLFERS: Riverside Golf Course is currently a "Bring Your Own Cooler" Facility!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on January 20, 2020, 03:45:32 PM

Quote from: utee94 on January 20, 2020, 01:58:36 PM

Cheeks are tasty mmmm hmmmm.

Maybe the absolute best bite of BBQ I've ever had, was the smoked beef cheek at a local restaurant called Leroy and Lewis. I've never done them myself but it's on the list.

What would be your choice of wood?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 21, 2020, 07:34:54 AM

Quote from: CWSooner on January 20, 2020, 03:45:32 PM

What would be your choice of wood?

For beef I pretty much always go with post oak. Its smoke is heavy and flavorful and beef holds up well to it.

For pork and fowl, I like hickory/pecan. It's a lighter, sweeter smoke that works well with the more delicate flavors of the pork and bird. Fruit woods like apple and cherry are also great for pork and fowl.

A lot of people like mesquite, but I stay away from it for smoking. Its flavor is stronger, more intense than oak, and it can overpower even beef. It also tends to burn hotter and faster, and since I use exclusively an offset stick-burning rig, that means it requires a lot more tending.

I do however like mesquite for direct grilling, I burn the sticks down to coals and then cook steaks or burgers or whatever over it. Also, some of the best BBQ I've ever had was cabrito that we BBQ'd in large trenches dug out, where we shoveled the mesquite coals in under the goats on spits. That was some unbelievable Q.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 21, 2020, 07:36:52 AM

Quote from: FearlessF on January 20, 2020, 02:44:58 PM

Smoked Beef Cheeks - 44 Farms $13 | WED-FRI ONLY

Well, that just made my list of places to visit

If I'm going that far south might as well play a course I have yet to try.................

ATTENTION GOLFERS: Riverside Golf Course is currently a "Bring Your Own Cooler" Facility!

Don't know anything about the golfing, but you should definitely check out Leroy and Lewis if you get the chance. Their brisket is excellent as well, but those smoked beef cheeks are The Truth.

I will say however, they're so rich that a little goes a long way. If I'd normally polish off 1/3-1/2 lb of brisket, I might only eat 1/4 lb or less of the cheeks. But they're so tasty.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on January 21, 2020, 08:05:50 AM

So I got a sous vide apparatus for Christmas. I have not had the chance to try it yet, but probably next (not this) weekend.

Was thinking of doing double-cut bone-in pork chops. Anyone have any advice on how long to cook and at what temp? I'll probably serve it with an apple/jalapeno reduction sauce and grilled sweet potato planks.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 21, 2020, 12:38:29 PM

I don't know anything at all about cooking sous vide, but let us know how it goes!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on January 21, 2020, 01:17:06 PM

Quote from: 847badgerfan on January 21, 2020, 08:05:50 AM

So I got a sous vide apparatus for Christmas. I have not had the chance to try it yet, but probably next (not this) weekend.

Was thinking of doing double-cut bone-in pork chops. Anyone have any advice on how long to cook and at what temp? I'll probably serve it with an apple/jalapeno reduction sauce and grilled sweet potato planks.

So first thing is food safety. You want to hold the pork (all the way to the center) long enough to ensure you've killed all pathogens at whatever your cooking temp. This is a function of cooking temp, starting temp of the meat, and thickness of the meat.

You can find a table here that will tell you minimum times for each temp and thickness, assuming you start at 40F: https://www.douglasbaldwin.com/sous-vide.html#Table_5.1 (https://www.douglasbaldwin.com/sous-vide.html#Table_5.1)

The bigger question is what temp you *want* to serve at. For pork I'd prefer something like 140. I wouldn't go into the 129-130 range as you might use for a med rare steak, as I think it will just not be particularly palatable for pork. 140 is still juicy with a slight pink hue, but as long as you follow the tables linked above, it will be safe. And then I recommend a fast hard sear out of the bag, although sometimes people do use the sauce *instead* of a searing step rather than do both. Up to you.

Finally, it's a question of tenderness. The longer you leave meat in the sous vide, the more it will break down and become tender. I've found things like tri tip can become incredibly tender at 131 for 12 hours. I do baby back ribs at 145 for 24 hours, and they're almost TOO tender (falling off the bone despite being medium doneness). I think if you like the texture of pork chops as-is, just go to the minimum time in the table. But if--like me--you find pork chops to sometimes be tough, you can extend the bath time to whatever you'd like. The longer you go, the more tender it'll be.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 22, 2020, 10:13:08 AM

Quote from: utee94 on January 21, 2020, 07:36:52 AM

Don't know anything about the golfing, but you should definitely check out Leroy and Lewis if you get the chance. Their brisket is excellent as well, but those smoked beef cheeks are The Truth.

I will say however, they're so rich that a little goes a long way. If I'd normally polish off 1/3-1/2 lb of brisket, I might only eat 1/4 lb or less of the cheeks. But they're so tasty.

forwarded the Leroy and Lewis to my brother.... he seemed a bit put off that I might want to try other BBQ than his.

He smoked a 13lb brisket, a couple racks of ribs, and some sausage a couple weeks ago when I was there. I have to admit he does a great job for a Yankee transplant.
He's going to try some cheeks on my next trip.

Since his wife and kids don't enjoy BBQ, he looks forward to smoking meat when I visit.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on January 22, 2020, 12:20:29 PM

Made some bean soup that turned out pretty well in the InstaPot.

Pound of pinto beans
1 onion
6 cloves garlic
Salt and pepper
3 pounds pork shoulder, cut in 2 inch pieces
Enough water to cover

Cook for one hour, release pressure, and add

1 pound smoked sausage
1 Tbsp fish sauce
1 tsp thyme

Cook for 3 minutes and release pressure. Salt and pepper to taste

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on January 22, 2020, 12:29:23 PM

Quote from: FearlessF on January 22, 2020, 10:13:08 AM

forwarded the Leroy and Lewis to my brother.... he seemed a bit put off that I might want to try other BBQ than his.

He smoked a 13lb brisket, a couple racks of ribs, and some sausage a couple weeks ago when I was there. I have to admit he does a great job for a Yankee transplant.
He's going to try some cheeks on my next trip.

Since his wife and kids don't enjoy BBQ, he looks forward to smoking meat when I visit.

WTH? That ain't right. My 12yo daughter gets angry if I don't BBQ ribs for her at least once every couple of months.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on January 22, 2020, 01:00:26 PM

I agree. My daughters were ordering med rare sirloins when they were 7 or 8 years old.

as you always say, "Salad is what food eats"

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on January 22, 2020, 02:21:25 PM

Quote from: 847badgerfan on January 21, 2020, 08:05:50 AM

So I got a sous vide apparatus for Christmas. I have not had the chance to try it yet, but probably next (not this) weekend.

Was thinking of doing double-cut bone-in pork chops. Anyone have any advice on how long to cook and at what temp? I'll probably serve it with an apple/jalapeno reduction sauce and grilled sweet potato planks.

My wheelhouse Badger. I typically set the temp at a setting 10 to 15 degrees below where I want the meat to finish after searing/resting.

Ex. Beef, I run it at 124 to 126 degrees, at least an hour, no more than two. Run the risk of mushy meat if you run it too long. I don't know the magic moment when that happens but it does. That way I pull it, dry it, season, and sear a couple minutes a side.

Pork: I like 135 to 140 for an hour or more.
Chicken. I do 152 for an hour or more.

You can get away with less than hour on stuff, and I'd be careful going to long with fish, beyond an hour.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on January 22, 2020, 06:04:22 PM

Quote from: MarqHusker on January 22, 2020, 02:21:25 PM

Ex. Beef, I run it at 124 to 126 degrees, at least an hour, no more than two. Run the risk of mushy meat if you run it too long. I don't know the magic moment when that happens but it does. That way I pull it, dry it, season, and sear a couple minutes a side.

You can get away with less than hour on stuff, and I'd be careful going to long with fish, beyond an hour.

Depends on the cut. Tough cuts of meat won't even be close to tender in an hour or so, much less mush. With something like a filet, yeah... You can go WAY too far.

I still worry about going too short of a time for safety reasons, though. You have to make sure it's long enough to get the meat cooked through to the center, and then to hold the center long enough to pasteurize at whatever temp you've chosen.

But it's good advice to keep it a little below your target serving temp to allow for the sear (assuming you're searing--as mentioned if Badge is planning to sauce, sometimes you don't need a sear--although I'd do it anyway personally). The sear might add a few extra degrees, and the last thing you want to do is end up having it perfect before the sear, but overcooked afterwards.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on January 23, 2020, 08:24:05 AM

Fellas,

Thank you for the advice. You can bet I will put it to use.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 12, 2020, 09:58:42 AM

Poll question: What's your favorite umami ingredient?

- Typically, fish sauce is my go to. Also under consideration
- Worcestershire - sometimes I like it but it's pretty potent
- Soy Sauce - Nothing wrong with it but maybe because I'm cheap and use Kroger brand it is kind of all salt no other flavor
- Marmite - I have a hard time finding it
- Anchovies - I've used them a few times with great success. Just be judicious because one time I had a pretty fishy meat loaf
- MSG - Haven't used it but seems silly not to
- Others I'm missing?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on February 12, 2020, 10:18:28 AM

Quote from: MaximumSam on February 12, 2020, 09:58:42 AM

- Others I'm missing?

Mushrooms. Although it doesn't seem to fit your original list which was more about flavor additives / sauces rather than basic components of a dish.

But I've had a number of recipes that seemed to be lacking "something" and adding in mushroom really kicked it up.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 12, 2020, 10:39:58 AM

Quote from: bwarbiany on February 12, 2020, 10:18:28 AM

Mushrooms. Although it doesn't seem to fit your original list which was more about flavor additives / sauces rather than basic components of a dish.

But I've had a number of recipes that seemed to be lacking "something" and adding in mushroom really kicked it up.

You are right I did forget mushrooms. I have added them in a couple dishes, but probably not using them to their full capacity. Also no chance my kids would eat any food if they knew mushrooms were in it, further complicating the issue. Also also, any time I have mushrooms I love to roast and eat them instead of chopping them up.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on February 12, 2020, 11:58:40 AM

Quote from: MaximumSam on February 12, 2020, 10:39:58 AM

You are right I did forget mushrooms. I have added them in a couple dishes, but probably not using them to their full capacity. Also no chance my kids would eat any food if they knew mushrooms were in it, further complicating the issue. Also also, any time I have mushrooms I love to roast and eat them instead of chopping them up.

Well, the below wouldn't help with your kids much, but I've got a few recipes...

The first is stolen from Giada: https://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-portobello-mushrooms-with-tomatoes-and-fresh-mozzarella-recipe-1942780 (https://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-portobello-mushrooms-with-tomatoes-and-fresh-mozzarella-recipe-1942780)

I like it as a main dish itself when we're trying to eat light, but I also find (and your kids might like) using the filling/topping with romaine lettuce as a lettuce wrap instead of over portobello as an appetizer or side dish.

---------------------

The second was adapted from the following paleo recipe, to add mushrooms and other changes because I'm not eating Paleo: https://paleogrubs.com/sausage-and-cauliflower-casserole-recipe (https://paleogrubs.com/sausage-and-cauliflower-casserole-recipe)

Ingredients

1 head of cauliflower, cut into florets
1 tbsp extra virgin olive oil
1 lb. Italian sausage, ½ casings removed, ½ links
1 medium yellow onion, diced
5 cloves garlic, minced
4 sprigs thyme
1 28-oz. can diced tomatoes, drained
8 oz. sliced white mushrooms
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Mozzarella cheese, to taste

Instructions

Bring a pot of water to boil. Add the cauliflower florets to the pot and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside.
Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 8-10 minutes until browned, using a spoon to break into small pieces. Remove the sausage and set aside, slicing the browned links into ½” slices.
Stir in the onion, garlic, and thyme. Sauté for 5-7 minutes, stirring regularly.
Add the tomatoes and mushrooms to the pan and cook for 5 minutes more.
Stir in the reserved sausage, add salt and pepper to taste.
Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9x13-inch baking dish. Sprinkle with mozzarella. Bake for 25 minutes. Garnish with parsley to serve.

------------------------

The third is a stuffed mushroom cap recipe. This is much more wide open to interpretation, so you can make this about a thousand different ways. But here's my basic:

Start with white large button mushroom, with stems removed, cleaned and patted dry.
Mix together cream cheese cheddar cheese, minced garlic, and minced hot pepper (I usually use jalapeno, seeds and membrane scraped out). As with everything, a little salt & pepper goes in. Ratios are entirely to taste, but the cream cheese is the "base", so it will be the majority
Stuff the mushroom caps with the mixture to *very* slightly overflowing, and place cap side down / cheese side up on a foil-lined baking sheet.
Bake at 350 for 30-45 minutes until it looks like the mushrooms themselves are softened and the cheese fully melted and starting to brown nicely.
Allow to cool just until edible, and enjoy, but they are best served fresh and steaming hot.

-------------------------

Again, if your kids won't eat mushrooms, these are recipes where it's impossible to hide them. How old are they?

The sausage cauliflower bake is something where the mushrooms aren't that prominent, so if they like all the other flavors in that dish it might be an introduction. And the stuffed mushroom caps are typically an appetizer, so if you're entertaining it might be the type of thing where you get them to try one just to see if they like it, but you're not spoiling dinner by making something they won't eat for the main course.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on February 12, 2020, 12:10:20 PM

Mm I might try that stuffed mushroom recipe asap. My kids are 4,7, and 13. It's really the 7 year old who is most obnoxious about food, but she influences the 4 year old with her obstinate ways. There is no way she would eat a stuffed mushroom, but I would and that's really all that counts.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on February 12, 2020, 12:30:39 PM

Quote from: MaximumSam on February 12, 2020, 12:10:20 PM

Mm I might try that stuffed mushroom recipe asap. My kids are 4,7, and 13. It's really the 7 year old who is most obnoxious about food, but she influences the 4 year old with her obstinate ways. There is no way she would eat a stuffed mushroom, but I would and that's really all that counts.

Got it. Mine are 12, 10, and 7. The 10 yo is the one with autism and although we've made some MAJOR inroads with him regarding food over the last 1-2 years, I'm pretty sure he'd throw a mushroom across the room. I think the 7 yo would be "I don't like this" so I've never tried. I probably wouldn't even attempt with a 4 yo.

The 12 yo, when he was about 10, tried the stuffed mushrooms when I made them as an appetizer for Thanksgiving, and loved them. But he's the type that tries to impress people by being adventurous because he always wants to be associated with the adults. So maybe you can start making inroads with your 13 yo and he'll drag the other kids along with him eventually...

But we only have the kids 40% of the time, so it leaves a lot of other times when we can make good food for ourselves ;-)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 21, 2020, 02:34:51 PM

Dried shitake is an excellent umami ingredient. You can even put it in a grinder and make a powder, so it can be hidden. Heh.

Doing pork tenderloin in the sous vide. 24 hours at 140, then a hard sear on the grill?? Sound OK?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on February 21, 2020, 02:45:50 PM

Quote from: 847badgerfan on February 21, 2020, 02:34:51 PM

Dried shitake is an excellent umami ingredient. You can even put it in a grinder and make a powder, so it can be hidden. Heh.

Doing pork tenderloin in the sous vide. 24 hours at 140, then a hard sear on the grill?? Sound OK?

I wouldn't do that to pork tenderloin... You might end up with mush. Tenderloin is so naturally tender that all you need to do is heat it through and then sear.

I had a buddy that tried to do filet for 24 hours and said you could cut it with a spoon, and that wasn't a good thing lol!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on February 21, 2020, 03:11:24 PM

So what then? Maybe an hour to get it to 140?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on February 21, 2020, 03:54:50 PM

Quote from: 847badgerfan on February 21, 2020, 03:11:24 PM

So what then? Maybe an hour to get it to 140?

The link I posted previously will tell you the time from fridge temp to done, based on size:

https://www.douglasbaldwin.com/sous-vide.html#Table_2.2 (https://www.douglasbaldwin.com/sous-vide.html#Table_2.2)

Depending on the size of the tenderloin, you'll still probably be there in an hour or so.

Truth is, you can easily go 30-60 minutes longer than that without any ill effects. So I'd say go an hour an a half (an extra 30 minutes for safety) and you're good.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on March 09, 2020, 12:24:18 PM

So my wife and I have been working on cacio e pepe for a LONG time now. We've tried probably at least half a dozen recipes online, and found all of them to be inconsistent. With the exception of one attempt that hit the perfect consistency [cooked after some wine so we were perhaps a little tipsy], it's been all over the map.

But I think we've nailed it. We started with a recipe from Serious Eats (note: it's not 100% "traditional" in that it uses some olive oil and butter, not just water/pasta/cheese/pepper), but their method seemed to be a bit hit or miss regarding the creaminess. But just recently we found a recipe from Geoffrey Zakarian that had a perfect and easily-repeatable method--but the ratios were off.

So we basically combined them, and it's damn perfect.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on March 10, 2020, 10:28:12 AM

Quote from: bwarbiany on March 09, 2020, 12:24:18 PM

So my wife and I have been working on cacio e pepe for a LONG time now. We've tried probably at least half a dozen recipes online, and found all of them to be inconsistent. With the exception of one attempt that hit the perfect consistency [cooked after some wine so we were perhaps a little tipsy], it's been all over the map.

But I think we've nailed it. We started with a recipe from Serious Eats (note: it's not 100% "traditional" in that it uses some olive oil and butter, not just water/pasta/cheese/pepper), but their method seemed to be a bit hit or miss regarding the creaminess. But just recently we found a recipe from Geoffrey Zakarian that had a perfect and easily-repeatable method--but the ratios were off.

So we basically combined them, and it's damn perfect.

Mm reminds me that as it warms up I need to spend more time making pasta. We learned some good techniques in Rome and had Cacio e pepe in Trastavere where they served it in a little bowl made out of cheese. I need to learn how to do that too

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on March 15, 2020, 03:50:45 PM

I love that dish. I've made it with the Alton Brown recipe and thought it to be fantastic.

As for today...

Now that we are lying low I'm looking for things to do. So, I cook.

Making Sauerbraten, which has been in the marinade since last Sunday. Another Alton Brown recipe, with a couple of my own twists. I've made it before and my mouth is watering to eat this stuff.

Also, making some pork ribs.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on March 15, 2020, 04:20:36 PM

18 dark old-fashioned gingersnaps (about 5 ounces), crushed

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on March 15, 2020, 06:21:19 PM

Heh, was just talking about sauerbraten with my Milwaukee mates. My Mom used to make that for us. I recall it being a 2.5 day prep. Dang is it tasty.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on March 15, 2020, 06:51:10 PM

That's it, found a Slow-Cooker Sauerbraten recipe

It's on the calendar

https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-sauerbraten-recipe-2043531 (https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-sauerbraten-recipe-2043531)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on March 15, 2020, 08:41:39 PM

Quote from: FearlessF on March 15, 2020, 04:20:36 PM

18 dark old-fashioned gingersnaps (about 5 ounces), crushed

I went with 17. HA!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: GopherRock on March 22, 2020, 07:03:44 PM

We've tried making true carbonara a couple of times (using the hot noodles to cook the egg blend), and we're 0-fer. The CIA cookbook says something to the effect of "Carbonana is a tricky dish even the most experienced chefs have a devilish time with with," and that is absolutely on the mark.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on March 23, 2020, 12:12:31 AM

I had a roommate (he attended our Nashville Board Meeting, you may remember him, he wore the pink boa all day at the Bar), and he loved my carbonara dish so much, I'd make it at least weekly, sometimes more.

I do agree, it requires some skill, and frankly it is all about how/when you bring the egg to the party. Do it on the hot pan, and you're going to get soft scrambled eggs pretty quickly. There are some ways around that, if you can get the pan off the heat for a bit, I usually bring in the egg on a proper serving platter where the hot pasta is served. moments after I take the base of the sauce, pour it into a another vessel with the egg, where it begins to 'cook' but not set into scrambled and then I quickly pour out onto the hot pasta platter. This (for me) seems to pacify the worry wards of raw egg, w/o ruining the dish.

btw: great neighborhood work / sharing this weekend. I made a whole bunch of stock, and caramelized a ton of onions. My neighbor made a whole packer brisket, I went for a walk in the morning and I could smell it, I texted him and he said he started at 3:30 am. He dropped a plate over later. It was fantastic. Wife made some great oatmeal chocolate chip/coconut and nut cookies. The guys laying brick down the street got themselves a nice plate of cookies. I saw more 'smokers' going on this weekend in my hood, than I can ever remember.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on April 23, 2020, 08:08:07 PM

Went for some pad Thai this evening. I used some ingredients I've never used, including shrimp paste and ordered sweet radish. Made tamarind paste from a block of pulp. That was the most annoying part.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on April 23, 2020, 08:29:15 PM

Memphis Mop BBQ Sauce
Makes about 3 cups of sauce

2 cups ketchup, such as Simply Heinz
1/2 cup prepared yellow mustard
1/2 cup packed light brown sugar
1/2 cup water
1/4 cup cider vinegar
3 tablespoons Worcestershire sauce
1 tablespoon onion powder
1 tablespoon chili powder
1 1/2 teaspoons freshly ground black pepper
2 teaspoons granulated garlic
1/2 teaspoon celery salt
1/2 teaspoon salt
1 tablespoon natural hickory liquid smoke

In a medium-sized saucepan, combine all the ingredients except the liquid smoke. Bring it to a gentle boil over medium heat, stirring to dissolve the sugar. Lower the heat to low and simmer until it’s slightly thickened, 20 to 25 minutes, stirring occasionally.

With a whisk, blend in the liquid smoke until it’s incorporated.

Let the sauce cool, transfer it to a jar and store it in the refrigerator for up to a month.

https://www.sandiegouniontribune.com/lifestyle/food-and-cooking/story/2020-04-21/bbq-sauce-judged-best-in-the-world (https://www.sandiegouniontribune.com/lifestyle/food-and-cooking/story/2020-04-21/bbq-sauce-judged-best-in-the-world)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on April 24, 2020, 07:35:27 AM

https://shesimmers.com/2011/11/pad-thai-recipe-part-five-making-pad.html

That's where I started with my pad thai. I had to change a few things - I couldn't find any banana blossoms or chinese chives. I swapped in regular green onions and cilantro. Also couldn't find any bean sprouts, swapped in some other sprouts I found. Also couldn't find any palm sugar, just used brown sugar instead. Overall a fun recipe and I'm wondering how to transfer it to the grill.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on April 24, 2020, 09:19:41 AM

Quote from: MaximumSam on April 24, 2020, 07:35:27 AM

https://shesimmers.com/2011/11/pad-thai-recipe-part-five-making-pad.html

That's where I started with my pad thai. I had to change a few things - I couldn't find any banana blossoms or chinese chives. I swapped in regular green onions and cilantro. Also couldn't find any bean sprouts, swapped in some other sprouts I found. Also couldn't find any palm sugar, just used brown sugar instead. Overall a fun recipe and I'm wondering how to transfer it to the grill.

What, no pics?

But good stuff. I know pad thai is very labor-intensive.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on April 24, 2020, 11:01:28 AM

Quote from: bwarbiany on April 24, 2020, 09:19:41 AM

What, no pics?

But good stuff. I know pad thai is very labor-intensive.

Heh well it wasn't super pretty but it tasted good. I didn't think it was that labor intensive - the most work was just making the tamarind paste. It was basically letting the block of tamarind sit in water for half an hour, then squeezing (and squeezing) the stuff until you had a paste. I first used my hands, but that seemed inefficient. My wife moved my strainer and I couldn't find it, resulting in much cursing while covered in tamarind. I ended up using a gravy separator with holes on the top to strain it out. Other than that nothing too difficult work wise. Cooking it requires some skill because you need to use some decently high heat but you are also moving around the noodles and cooking shrimp and eggs (among other things). I didn't burn anything, which is always a win.

I ended up ordering that lady's grill cookbook. I'm thinking about getting some sort of cast iron griddle I can use on the grill. It could work for pad thai, which I like, or hibachi style food, which my wife loves.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on April 24, 2020, 12:09:34 PM

Quote from: MaximumSam on April 24, 2020, 11:01:28 AM

Heh well it wasn't super pretty but it tasted good. I didn't think it was that labor intensive - the most work was just making the tamarind paste. It was basically letting the block of tamarind sit in water for half an hour, then squeezing (and squeezing) the stuff until you had a paste. I first used my hands, but that seemed inefficient. My wife moved my strainer and I couldn't find it, resulting in much cursing while covered in tamarind. I ended up using a gravy separator with holes on the top to strain it out. Other than that nothing too difficult work wise. Cooking it requires some skill because you need to use some decently high heat but you are also moving around the noodles and cooking shrimp and eggs (among other things). I didn't burn anything, which is always a win.

I ended up ordering that lady's grill cookbook. I'm thinking about getting some sort of cast iron griddle I can use on the grill. It could work for pad thai, which I like, or hibachi style food, which my wife loves.

I recommend basic Lodge cookware. I do my seafood, steaks and burgers on the grill, in cast iron. Keeps the mess outside and out of the kitchen. I've got one pan for seafood and the other for meat. They are like $15 at Wal-Mart or wherever.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on April 24, 2020, 12:59:47 PM

Quote from: 847badgerfan on April 24, 2020, 12:09:34 PM

I recommend basic Lodge cookware. I do my seafood, steaks and burgers on the grill, in cast iron. Keeps the mess outside and out of the kitchen. I've got one pan for seafood and the other for meat. They are like $15 at Wal-Mart or wherever.

Do you use a griddle? I use my Lodge cast iron skillet all the time. They sell some cast iron griddles, and also a carbon steel griddle. I don't think I own any carbon steel.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on April 24, 2020, 01:20:05 PM

I got rid of my Lodge griddle. It was a pain in the ass to clean.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on April 24, 2020, 01:24:03 PM

Wait.. are you talking a flat griddle, or the griddle with the grill marks?

I do have a flat griddle that I use at the harbor. It works fantastic. It was the grill pan that was a pain.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on April 24, 2020, 01:40:02 PM

Quote from: 847badgerfan on April 24, 2020, 01:24:03 PM

Wait.. are you talking a flat griddle, or the griddle with the grill marks?

I do have a flat griddle that I use at the harbor. It works fantastic. It was the grill pan that was a pain.

A flat griddle.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on April 24, 2020, 01:46:41 PM

Yeah, get one. I picked up the 10x20 through this site, from Amazon. I think it was $45.00.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on April 24, 2020, 02:30:59 PM

I've got the Lodge double-sided one with a flat griddle and a ridged grill griddle. I rarely use it. I ended up buying an electric griddle because it's much easier to use/clean when I want a griddle.

I do really like Lodge products though. I've got two Lodge cast iron skillets, and I actually am awaiting delivery of a 7.5qt Lodge enameled cast iron dutch oven.

The only carbon steel I have are my wok and my badass 270 mm gyuto knife...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 25, 2020, 08:45:26 AM

I have a huge Le Creuset knockoff enameled Dutch oven that I've used for almost 20 years. Probably a 9-quart though I don't know for sure. That's what I use for chili and all stews that require long low even heat.

And a couple of Lodge cast iron skillets, one for the house and one for the RV.

And I, too have one of those two-sided Lodge cast iron griddles. But I really only use the flat side, if I want "grill marks" chances are I'm using an actual grill.

Oh, and I just got a new, large cast iron camping dutch oven. We were supposed to use it camping over Spring Break,I had plans for a peach cobbler, but then they closed all the parks, so...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 25, 2020, 08:51:32 AM

Anyway, I made the BBQ enchiladas last night, with some leftover pork spare ribs that I smoked last week. Dried chiles this time were ancho, pasilla, New Mexican red, and chile de arbol. The gravy turned out so good, but still not as great as the one I made with smoked duck fat. I need to smoke some more duck just to get the fat.

And today I'm smoking a 13-lb brisket. That's a little larger than I like, but it's all they had at the store, which was pretty picked over when I bought it. Since it's larger, I'll smoke at 285 instead of my usual 225, it should be ready by 6 or so. Fire is started now, just waiting for the pit to come up to temp and then we'll be on our way.

Happy Corona Saturday!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on April 25, 2020, 09:40:03 AM

Made some for breakfast and snapped a pic

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on April 25, 2020, 11:53:35 AM

What is that dish?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on April 25, 2020, 01:33:48 PM

Quote from: 847badgerfan on April 25, 2020, 11:53:35 AM

What is that dish?

Pad Thai. I posted a bit about it earlier

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on April 25, 2020, 01:54:56 PM

Brisket's at 165 internal and well into the stall now, been holding there for about an hour.

Some folks wrap it at this point, or use what's commonly known as the "Texas crutch." Personally, I prefer the bark on a brisket that has NOT been crutched, so the only time I'll crutch it is if I'm short on time.

The coronavirus has ensured that, for the time being, I'm rarely short on time.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on April 25, 2020, 03:18:15 PM

Quote from: MaximumSam on April 25, 2020, 01:33:48 PM

Pad Thai. I posted a bit about it earlier

Oh, I thought you were talking about breakfast. Not that I wouldn't eat Pad Thai for breakfast.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on April 25, 2020, 04:38:29 PM

Quote from: 847badgerfan on April 25, 2020, 03:18:15 PM

Oh, I thought you were talking about breakfast. Not that I wouldn't eat Pad Thai for breakfast.

Heh I had some leftover stuff cut up so I threw a batch together for breakfast.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on April 28, 2020, 05:45:55 PM

Gonna try to make some sloppy Joes with shrimp paste and fish sauce

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: GopherRock on April 30, 2020, 03:43:23 PM

Any help on how to grill chicken wings? We've got a marinate on them now, then will be grilling them tonight.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on April 30, 2020, 04:30:37 PM

Quote from: GopherRock on April 30, 2020, 03:43:23 PM

Any help on how to grill chicken wings? We've got a marinate on them now, then will be grilling them tonight.

Usually on the kamado grill I cook them with the heat deflector in place, so it's basically a charcoal-fueled oven. I usually cook about 375 or so for about an hour. Generally if you want the skin to crisp, you want to be north of 350, although I'm not sure if you'll get crispy skin depending on the marinade.

If you're cooking them over direct flame, it's different. You just want to keep them moving/flipping so you don't burn them until they're done. Because they're so small they won't take all that long. If you have an instant-read thermometer something like a chicken wing is better in the 170-180 finishing temperature, because the dark meat tends to not do well until we get to that sort of temp.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on May 01, 2020, 05:10:28 PM

Random foodie question. I cook a lot of pork should, either via low and slow to a temp of around 200, or in stews. I'm going through a Thai cookbook and her recipes recommend cooking to 145. Anyone done that? How does it come out?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on May 01, 2020, 05:21:52 PM

Quote from: MaximumSam on May 01, 2020, 05:10:28 PM

Random foodie question. I cook a lot of pork should, either via low and slow to a temp of around 200, or in stews. I'm going through a Thai cookbook and her recipes recommend cooking to 145. Anyone done that? How does it come out?

Shoulder? To 145? Sounds questionable...

That said, when you look at some Asian cooking techniques if you slice it thin before cooking you just assume there will be some chew.

For example, Korean (or Chinese) short ribs... They cut think across the grain before cooking, and they're delicious without really being particularly tender...

So maybe if the cookbook suggests cutting it very thin before cooking, that's just a different style with pork shoulder. It's not going to come out tender like pork shoulder that's cooked to the level where you can shred it, but it'll at least be cooked through...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on May 01, 2020, 06:42:21 PM

I know. I guess I'll find out. Though I guess it's not dissimilar to cooking country ribs so hopefully good results.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on May 02, 2020, 02:06:26 PM

All right I've got two flank steaks in different marinades, pork shoulder in a marinade, and I sliced up a beef tenderloin and have two marinades for it. Gonna be some meat later.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on May 02, 2020, 07:25:02 PM

Doing filet tonight. Wondering if I should seat in the car iron then finish in the oven rather than doing them on the grill...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on May 02, 2020, 08:39:15 PM

I threw a prime NY strip on the grill

no complaints

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on May 03, 2020, 01:16:38 AM

Quote from: bwarbiany on May 02, 2020, 07:25:02 PM

Doing filet tonight. Wondering if I should seat in the car iron then finish in the oven rather than doing them on the grill...

Some autocorrect you've got there, Bwarb.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on May 03, 2020, 10:55:34 AM

Quote from: CWSooner on May 03, 2020, 01:16:38 AM

Some autocorrect you've got there, Bwarb.

Wow, and that was before drinking, too!

But yeah, I did end up STARTING them in the CAST iron before finishing in the oven. It worked out well.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on May 03, 2020, 03:39:23 PM

Quote from: bwarbiany on May 03, 2020, 10:55:34 AM

Wow, and that was before drinking, too!

But yeah, I did end up STARTING them in the CAST iron before finishing in the oven. It worked out well.

That's not how I interpreted it! :86:
I thought you were going to SEAR them in the cast iron.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on May 03, 2020, 07:00:11 PM

Wow I'm off this weekend.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on May 12, 2020, 02:47:53 PM

I wonder if Utee makes these.

Atomic Buffalo Turds (https://www.youtube.com/watch?v=tjq3YrPapJI)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on May 12, 2020, 03:07:14 PM

Quote from: CWSooner on May 12, 2020, 02:47:53 PM

I wonder if Utee makes these.

Atomic Buffalo Turds (https://www.youtube.com/watch?v=tjq3YrPapJI)

I've made those a few times. They're very good.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on May 12, 2020, 04:13:19 PM

Quote from: CWSooner on May 12, 2020, 02:47:53 PM

I wonder if Utee makes these.

Atomic Buffalo Turds (https://www.youtube.com/watch?v=tjq3YrPapJI)

Indeed I do. But around here we just call them stuffed jalapenos, or sometimes jalapeno poppers.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on May 12, 2020, 05:00:44 PM

My wife sent me a meme off Facebook that I was unable to find replicated on the www. It was from a proudly Texas page, and it went something like this.

"Everybody's worried about the Murder Hornet. Texans be asking what they'll taste like stuffed inside a jalapeno."

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on May 12, 2020, 05:34:03 PM

heheh, sounds about right. The more rural folks around here will eat just about anything, but I think that's true in many regions.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on May 12, 2020, 08:26:23 PM

jalapeno poppers around here

these are not atomic - if made with habaneros they might be

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on May 13, 2020, 08:35:47 AM

Yeah they're very mild when made with jalapeno, but have great flavor.

Habaneros are so small you wouldn't be able to stuff them with much.

You could probably butterfly a serrano and get something worthwhile out of it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on May 13, 2020, 02:04:47 PM

Quote from: utee94 on May 13, 2020, 08:35:47 AM

Habaneros are so small you wouldn't be able to stuff them with much.

the cheese stuffing is OK, but IMO it's the pepper wrapped in bacon that is the big deal
but then anything wrapped in bacon and smoked is a big deal

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on May 18, 2020, 07:03:27 PM

A lazy man's adobo chicken. I occasionally get the cans of chipotles in adobo sauce, though most recipes will call for just a small portion and I end up throwing the rest away. I had a couple boneless chicken breasts left over from making chicken strips, so I just threw them in a Ziploc bag with the whole can of chiles. After a couple days I remembered they were in there, so I sauteed some onion, garlic, and tomato in olive oil then added the whole contents of the bag along with a can of tomato sauce, chili powder, cumin, and salt and pepper. Let it summer until about 155 then took it off and shredded the chicken.

Some cheese, chicken, but of the sauce, and some sour cream - that's a good taco

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on May 20, 2020, 02:15:42 PM

I do something similar, with the sauce. I always puree it first, and then use it for the marinade, along with a little vinegar and salt. Works well on any meat, actually.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on May 20, 2020, 05:10:05 PM

Quote from: 847badgerfan on May 20, 2020, 02:15:42 PM

I do something similar, with the sauce. I always puree it first, and then use it for the marinade, along with a little vinegar and salt. Works well on any meat, actually.

Do you blend the peppers right in?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on May 21, 2020, 03:33:56 PM

Yes, I do. It works really well.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on May 25, 2020, 03:31:53 PM

Smoked some chicken and made an Alabama white sauce. Might grill more chicken - that's good stuff

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on May 26, 2020, 08:02:34 AM

How did you make the sauce? Can you post the recipe?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on May 26, 2020, 11:14:48 AM

Should you parboil brats? Nope. And science can tell you why.

https://www.greenbaypressgazette.com/story/life/food/2020/05/21/best-brats-grilled-without-parboiling-says-wisconsin-food-scientist/3115473001/ (https://www.greenbaypressgazette.com/story/life/food/2020/05/21/best-brats-grilled-without-parboiling-says-wisconsin-food-scientist/3115473001/)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on May 26, 2020, 12:26:26 PM

Quote from: FearlessF on May 26, 2020, 11:14:48 AM

Should you parboil brats? Nope. And science can tell you why.

https://www.greenbaypressgazette.com/story/life/food/2020/05/21/best-brats-grilled-without-parboiling-says-wisconsin-food-scientist/3115473001/ (https://www.greenbaypressgazette.com/story/life/food/2020/05/21/best-brats-grilled-without-parboiling-says-wisconsin-food-scientist/3115473001/)

It sounds like there's a rating of potential cooking methods:

Best: low, gentle, direct heat on the grill.
Next: gentle heat (such as parboil in beer/kraut/onions) followed by a sear, to avoid splitting the casing
Worst: throw 'em on a ripping hot grill and sear the sh!t out of them, splitting the casing and losing all the delicious internal juices in the grill instead of keeping it juicy when you eat it

I'm willing to accept that direct grilling, if done well, might be better than parboil/simmer and sear. But I'd counter that the parboil/simmer and sear is more foolproof for the average backyard cook that runs their BBQ only a few times a summer on holiday weekends.

I'm not convinced the average griller will run the heat low enough to cook as long as they suggest is necessary. Every time I parboil/simmer it takes quite a while itself, so if their grilling method is intended to be even slower than parboil, I doubt it will be done right by most cooks.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on May 26, 2020, 01:38:23 PM

Which is better--smoked brisket or smoked chuck?

https://www.youtube.com/watch?v=5coWx2PbwZ8 (https://www.youtube.com/watch?v=5coWx2PbwZ8)

I've never smoked brisket and I've never even eaten smoked chuck.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on May 26, 2020, 01:43:15 PM

I've never smoked chuck, nor eaten smoked chuck, but I've heard good things.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on May 26, 2020, 01:53:04 PM

Quote from: 847badgerfan on May 26, 2020, 08:02:34 AM

How did you make the sauce? Can you post the recipe?

https://howtobbqright.com/2014/09/16/smoked-chicken-quarters-with-alabama-white-sauce/

Have to scroll down a bit but essentially it's mayo, vinegar, and lemon juice. I had some bone in chicken breasts, which I don't normally buy but the grocery was pretty limited. The fatty sauce was a good pair with the lean meat.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on May 26, 2020, 01:56:26 PM

Yeah I've never smoked chuck nor eaten smoked chuck either. From the video, it looks like he still had quite a bit of fat in that chuck that needed to render. But I'm sure it tasted good.

The brisket he used wasn't a full packer and it was very heavily trimmed, so not sure I'd be able to draw any conclusions from the cuts he chose, and from the cooking process he used.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on May 26, 2020, 02:04:35 PM

I thought that there was a distinct shortage of fat on the brisket.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on May 26, 2020, 02:09:31 PM

Indeed.

Still, though, I bet you could make some nice BBQ with chuck roast. Lord knows brisket has gotten so expensive, maybe I'll try it.

Another sort of "old-timey" cut of beef that was once commonly used for BBQ and you don't see around much anymore, is shoulder clod. I had a buddy do some of that a few years back and it was quite tasty.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on May 26, 2020, 02:21:25 PM

Quote from: FearlessF on May 26, 2020, 11:14:48 AM

Should you parboil brats? Nope. And science can tell you why.

https://www.greenbaypressgazette.com/story/life/food/2020/05/21/best-brats-grilled-without-parboiling-says-wisconsin-food-scientist/3115473001/ (https://www.greenbaypressgazette.com/story/life/food/2020/05/21/best-brats-grilled-without-parboiling-says-wisconsin-food-scientist/3115473001/)

You should never boil brats. You should simmer them in beer, with onions and garlic. But never, ever boil them. May as well feed 'em to the dog.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on May 26, 2020, 02:55:12 PM

I suspect chuck will be more forgiving than brisket, much like the brisket point is much more forgiving than the flat. There's just so much fat in chuck that it might be hard to screw up, whereas despite the fat cap, brisket flat is a lot leaner inside the muscle than chuck.

On the homebrew board there are a number of people who have smoked chuck to great success... I'm going to have to give it a try myself one of these days.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on May 26, 2020, 03:00:38 PM

Pork butt is like that too. So much fat and connective tissue throughout, it's quite forgiving. Pretty much the only way to screw it up, is to douse it in that crappy vinegar sauce.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on May 26, 2020, 06:26:38 PM

I've smoked chuck a couple times, mostly as an afterthought because I had some around. It's fine. One time it came out great and one time a little tough and dry. Had I paid more attention to what I was doing I'd say more.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on May 26, 2020, 07:28:39 PM

Btw the white bbq sauce isn't that far away from tartar sauce, so I used it on fish and tar was just fine

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on May 26, 2020, 11:05:11 PM

Tartar sauce on BBQ is... interesting, I guess...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on May 27, 2020, 06:34:37 AM

Hey man good food is good food

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on May 28, 2020, 04:59:24 PM

Tomorrow I'm gonna try braising some meat then grilling it. I have an Indonesian recipe for chicken thighs and gonna try done beef too though I haven't decided on a recipe for that.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on May 29, 2020, 12:16:14 AM

A chuck roast can be plenty good, whether in the oven or on the smoker. I think I had a healthy exposure to it at home as a kid (Mom feeding 3 boys) and she made a great gravy for it, which certainly serves as a master delivery device, whether the chuck is perfectly cooked or even taken a little long. Of course it was always the cut for making beef stew.

Clearly its going to be faster than a brisket, but as far as temps, and technique very comparable with a brisket. I'm guessing I'm done with a Chuck roast after about 3 hours on a smoker, aiming for 195. I find it definitely pairs better with potatoes and vegetables, particularly if you have a beef gravy. I honestly can't say I've thought about using bbq sauce, ever, with a chuck roast.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on May 29, 2020, 09:18:02 AM

When I braise a chuck roast, it renders out pretty much all the fat. I'm good with that, the texture works for me.

That BBQ'd version in the video above, still had huge chunks of unrendered fat, throughout. I'm not fine with that, I loathe that texture.

I suspect that, in order to smoke that chuck roast to fully rendered perfection, you'd take it to the point where it was no longer particularly cohesive for being sliced or chunked. Basically, it would become pulled beef instead of pulled pork. Which is fine, and would likely make a fantastic sandwich or street taco.

But I smoke a brisket for the purpose of slicing it to perfect slices against the grain of around 1/4" (the width of a pencil). A brisket can do that because, while it has fatty and connective tissue in abundance, they're localized to certain regions within the brisket. The chuck roast just doesn't seem to be capable of the same preparation.

Still, I now want to try a chuck roast and see where it lands. If I end up making BBQ street tacos or enchiladas out of it, I'm good with that!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on May 29, 2020, 05:26:18 PM

In his latest Instagram post, Alton Brown drops 15 minutes and 48 seconds of straight culinary knowledge. He sat down with a glass of oat milk punch and answered all the questions that people threw at him before he finished his cocktail. Somewhere, buried in between talking about how he will be making more “Chicken with Bowler” prints and how to make limoncello at home, he drops in the best way to make a burger, and it’s probably nothing like what you made last weekend.

https://www.thekitchn.com/alton-brown-burgers-23043149 (https://www.thekitchn.com/alton-brown-burgers-23043149)

“Fry the patty.” On his website, he goes into more detail, saying that if the world was about to end, he would calmly walk into the kitchen and make this cheeseburger. To make it, you heat oil in a Dutch oven to 320°F, then dip a spatula into the hot fat and use it to smash the meat into a patty. Then you scrape the patty up and cook it in the pot for one minute before putting it in your burger.

It might seem absurd or indulgent, but he promises that as long as you keep the oil between 300°F and 325°F, “this will be the most un-greasy burger you’ve ever enjoyed.” Of course, that doesn’t mean you can’t invite Alton to your next outdoor barbecue. “I’m not going to turn down a grilled burger,” he says in the Instagram post. “But it’s way easier to griddle or fry it.”

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on May 29, 2020, 05:48:43 PM

Quote from: utee94 on May 29, 2020, 09:18:02 AM

When I braise a chuck roast, it renders out pretty much all the fat. I'm good with that, the texture works for me.

That BBQ'd version in the video above, still had huge chunks of unrendered fat, throughout. I'm not fine with that, I loathe that texture.

I suspect that, in order to smoke that chuck roast to fully rendered perfection, you'd take it to the point where it was no longer particularly cohesive for being sliced or chunked. Basically, it would become pulled beef instead of pulled pork. Which is fine, and would likely make a fantastic sandwich or street taco.

But I smoke a brisket for the purpose of slicing it to perfect slices against the grain of around 1/4" (the width of a pencil). A brisket can do that because, while it has fatty and connective tissue in abundance, they're localized to certain regions within the brisket. The chuck roast just doesn't seem to be capable of the same preparation.

Still, I now want to try a chuck roast and see where it lands. If I end up making BBQ street tacos or enchiladas out of it, I'm good with that!

I have never smoked a brisket, basically because it's my impression that there's not a large margin for error in doing so. The chuck roast seems like it would be harder to mess up.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on June 01, 2020, 03:04:17 PM

Quote from: FearlessF on May 29, 2020, 05:26:18 PM

In his latest Instagram post, Alton Brown drops 15 minutes and 48 seconds of straight culinary knowledge. He sat down with a glass of oat milk punch and answered all the questions that people threw at him before he finished his cocktail. Somewhere, buried in between talking about how he will be making more “Chicken with Bowler” prints and how to make limoncello at home, he drops in the best way to make a burger, and it’s probably nothing like what you made last weekend.

https://www.thekitchn.com/alton-brown-burgers-23043149 (https://www.thekitchn.com/alton-brown-burgers-23043149)

“Fry the patty.” On his website, he goes into more detail, saying that if the world was about to end, he would calmly walk into the kitchen and make this cheeseburger. To make it, you heat oil in a Dutch oven to 320°F, then dip a spatula into the hot fat and use it to smash the meat into a patty. Then you scrape the patty up and cook it in the pot for one minute before putting it in your burger.

It might seem absurd or indulgent, but he promises that as long as you keep the oil between 300°F and 325°F, “this will be the most un-greasy burger you’ve ever enjoyed.” Of course, that doesn’t mean you can’t invite Alton to your next outdoor barbecue. “I’m not going to turn down a grilled burger,” he says in the Instagram post. “But it’s way easier to griddle or fry it.”

I've done this. Turns out great.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on June 01, 2020, 07:01:21 PM

I am intrigued by this fried burger. I wish to subscribe to this man's newsletter. Where do I send my $9.95??? :)

Seriously, sounds awesome. I'll try it this weekend.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on June 01, 2020, 08:08:00 PM

I've had some that were dunked in the fryer with the french fries

very good

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on June 01, 2020, 10:24:24 PM

How about breading it?

Wait--then you'd have a chicken-fried steak sandwich, more or less.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on June 10, 2020, 02:42:51 PM

My esposita got this off of Facebook.

(https://i.imgur.com/SVeJNxB.png)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on June 10, 2020, 06:11:11 PM

There are some really good ideas in there, thanks!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on June 10, 2020, 10:51:37 PM

My esposita and I can't wait to try the Nutty Buddy and the Grasshopper.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on June 12, 2020, 01:16:20 AM

Anyone have any thoughts about air fryers?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on June 12, 2020, 01:49:28 AM

They aren't bad. Probably best for reheating anything breaded including a French fry. You can make pretty decent chicken tenders in them as well. Always have to work in batches, can't crowd the pan or grate like anything else.

In the end, not as good as actual frying but way cleaner. I wouldn't miss it if it disappeared from my house.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on June 13, 2020, 12:55:29 AM

My brother and his wife are trying hard to eat healthy, and he swears that his Phillips air fryer is the greatest thing since hot dogs and hamburgers.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on June 13, 2020, 03:31:44 PM

I have the Phillips model. It is a good model. Though like an instapot not something I really need. The Anova sous vide stick on the other hand...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on June 13, 2020, 07:28:26 PM

Thanks for the feedback, MH!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on June 14, 2020, 10:28:49 AM

We like our air fryer. Like mentioned above, it's the best at leftovers. I don't actually fry things in it.

Edit: We have one from Costco. Gourmia?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on June 14, 2020, 10:34:44 AM

Quote from: MarqHusker on June 13, 2020, 03:31:44 PM

I have the Phillips model. It is a good model. Though like an instapot not something I really need. The Anova sous vide stick on the other hand...

Heh I'm the opposite. The Instapot is magical, the sous vide collects dust.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on June 15, 2020, 06:54:09 PM

I was really happy when I got an air fryer. I was even happier to give it away.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on June 15, 2020, 07:05:07 PM

Quote from: 847badgerfan on June 15, 2020, 06:54:09 PM

I was really happy when I got an air fryer. I was even happier to give it away.

So, was it sort of like the two happiest days of a boat-owner's life? :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: ftbobs on June 28, 2020, 11:02:45 PM

Quote from: CWSooner on June 12, 2020, 01:16:20 AM

Anyone have any thoughts about air fryers?

Bought one earlier this year. We love it. Use it for most things. Real easy to use. However, it's not really like "frying".

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MrNubbz on June 29, 2020, 02:25:52 AM

Quote from: CWSooner on June 13, 2020, 12:55:29 AM

My brother and his wife are trying hard to eat healthy, and he swears that his Phillips air fryer is the greatest thing since hot dogs and hamburgers.

That evidently shouldn't eat

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on July 03, 2020, 10:47:19 PM

Thanks for the feedback on air fryers. Even yours, Mr Nubbz.

The History Guy has an interesting video on "The History of American Barbecue (https://www.youtube.com/watch?v=zeM6j0vO71g)."

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on July 13, 2020, 01:07:50 PM

I had some BBQ pork spare ribs leftover from the 4th of July and so last night I made them into BBQ enchiladas. Some of my best, though not as good as the BBQ duck enchiladas I did maybe a year ago. I need to make those again.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on July 19, 2020, 10:55:42 PM

My wife and I decided to do a fancy dinner at home and she says to our 11yr old, we will get pizza for her and her sister.

Our oldest, Incredulously asks, why can't we have a fancy dinner too? What exactly will you eat that is fancy we ask her. So she and her sister ended up dressing up as fancy waitresses and handled all of the table service for us.

Of course we still did all of the cooking and shelling, surf and turf w King crab legs being the turf. We finished the food and were ushered outside . Kids made us come in the front door and they seated us.
Fun times, one little snafu w the music but we did tip them with their owed allowance.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on July 20, 2020, 07:28:24 AM

Quote from: utee94 on July 13, 2020, 01:07:50 PM

I had some BBQ pork spare ribs leftover from the 4th of July and so last night I made them into BBQ enchiladas. Some of my best, though not as good as the BBQ duck enchiladas I did maybe a year ago. I need to make those again.

When making enchiladas I always feel like I mess up the tortillas. I can never get the texture where I want it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on July 20, 2020, 11:38:24 AM

Quote from: MarqHusker on July 19, 2020, 10:55:42 PM

My wife and I decided to do a fancy dinner at home and she says to our 11yr old, we will get pizza for her and her sister.

Our oldest, Incredulously asks, why can't we have a fancy dinner too? What exactly will you eat that is fancy we ask her. So she and her sister ended up dressing up as fancy waitresses and handled all of the table service for us.

Of course we still did all of the cooking and shelling, surf and turf w King crab legs being the turf. We finished the food and were ushered outside . Kids made us come in the front door and they seated us.
Fun times, one little snafu w the music but we did tip them with their owed allowance.

I've done similar things with my daughters back when they were that age

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on July 20, 2020, 11:53:27 AM

Our oldest (about to be 13) has always been pretty good for a kid about eating (i.e. all the kids eat their veggies, don't complain, etc), but now he's becoming more and more adventurous with his eating. I think half of it for him is wanting to be like adults, but the other half is that he's starting to learn that adult food is delicious.

Last time they were here it was his first time eating pesto. Last night my wife made sausage & peppers over zucchini noodles.

He's got a "cookbook for kids" that has a recipe for panko-crusted cod, and that's what he wants to try next.

BTW I know that most of you with kids probably already know this, but a great way to get them to try new things is to have them help make it. Funny how much more willing they are to eat a food if they've helped prepare it. And they're unconsciously biased to say they like it even if they'd have turned up their nose otherwise, because they've got some ownership in the process.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on July 21, 2020, 06:03:45 PM

Heh. We stopped regularly taking our kids out to dinner once they figured out that there is more to life than chicken fingers. Got a little too pricey, really fast.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on July 24, 2020, 10:23:29 PM

Made don't risotto for the first time three other day. It was good, but I don't typically eat risotto so not sure what I was going for

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on July 24, 2020, 11:10:04 PM

I only make it if I have my own chicken stock. It is a good, satisfying dish, but I doubt I've made it between May and September. Even then. Gotta wear a t-shirt w all the wood spoon stirring the risotto in The La Cruscet w a hot pan of stock.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on July 24, 2020, 11:44:27 PM

We do risotto in the instant pot most of the time. We use veggie stock due to my wife's poultry allergy.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on July 26, 2020, 09:45:26 PM

Quote from: MaximumSam on July 20, 2020, 07:28:24 AM

When making enchiladas I always feel like I mess up the tortillas. I can never get the texture where I want it.

Do you lightly fry them in oil before rolling (or stacking)?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on July 27, 2020, 08:54:12 AM

Quote from: utee94 on July 26, 2020, 09:45:26 PM

Do you lightly fry them in oil before rolling (or stacking)?

Yes. Do you make your own tortillas?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on July 27, 2020, 01:52:01 PM

Quote from: MaximumSam on July 27, 2020, 08:54:12 AM

Yes. Do you make your own tortillas?

No, it's easy to get really good tortillas down here.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on July 27, 2020, 01:56:35 PM

I made risotto it using seafood stock last week. Had some shrimp and lobster shells, added those to a vegetable stock (store bought) and also added a can of tomatoes, red chili flakes, fresh herbs and fresh garlic.

Added wild mushrooms and lobster meat to the risotto. It came out wonderful.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on July 27, 2020, 01:59:36 PM

Quote from: utee94 on July 27, 2020, 01:52:01 PM

No, it's easy to get really good tortillas down here.

I don't hate the quality of those I can buy, though I'm not sure exactly what type I'm going for in an enchilada.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on July 27, 2020, 02:00:34 PM

Sounds awesome!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on August 03, 2020, 12:06:20 AM

I'm down to the final proteins I found in our deep freeze when my wife went on a furious Costco run in March. A pair of st. Louis spare rib racks. Thinking about going really slow with this. I think 225 ish will be my target.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 03, 2020, 05:31:56 PM

Quote from: MarqHusker on August 03, 2020, 12:06:20 AM

I'm down to the final proteins I found in our deep freeze when my wife went on a furious Costco run in March. A pair of st. Louis spare rib racks. Thinking about going really slow with this. I think 225 ish will be my target.

That's the ONLY temperature I ever cook pork spare ribs at. :)

3-2-1, bingo.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on August 03, 2020, 05:34:38 PM

250-275 is plenty safe for ribs. But I usually shoot for 225 as well.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on August 03, 2020, 06:06:36 PM

Alright utee, what's your 3 2 1. Its funny there are about three, 3 2 1s I've heard people talk about.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 03, 2020, 06:18:26 PM

225 is fool-proof which is why I use it. Going hotter works fine but requires a little more interaction from me, on most of the offsets I've ever used.

3-2-1 method for pork spare ribs:

3 hours on the smoke at 225

2 hours wrapped in heavy duty aluminum foil at 225. You can keep it on the smoker, but since now it's just a heat source, you can also just move it to the oven for this step. They should be fall-off-the-bone at this point, which is actually a little loose for my taste (and for most BBQ competitions if you're into that stuff)

1 hour with the wrapping open, to firm them back up. However, the 1 hour is actually a little too long for me, you'll have to experiment on this step. For my it's typically closer to 30 minutes for this step.

So my 3-2-1 is really 3-2-0.5 but that doesn't sound as good :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on August 03, 2020, 06:27:45 PM

Yep. Some people put stuff in the "wrap" step too... I've heard of apple cider, additional rub, honey, etc. Usually they go on for the first 3 hours with the bones facing down, then during the wrap you put them meat-down, and back to bone-down for the final unwrapped step.

But the idea is that the first 3 hours give you the smoke flavor and a little bit of bark. The next two hours is effectively a braise to get them tender, and the final hour is to reset the bark and dry out the surface so it's not mushy. Also that final bit (20-30 minutes), if you sauce your ribs, is a good time to get some sauce on them and let it warm up and get sticky.

Baby back ribs are often suggested that you go from a 3-2-1 to a 2-2-1, but I find myself preferring 3-1.5-0.5 with baby backs... I rarely cook spares, actually, primarily baby back. Although I probably need to start increasing my times to maybe 3-2-0.5 because I usually buy really meaty racks from Costco that take a little longer.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 03, 2020, 06:28:17 PM

I also used to smoke brisket at 225, for the same reason. It's REALLY tough to screw up and overcook a brisket that low, and my offsets typically dial in really well at 225.

However, for the past few years I've been perfecting brisket at 285-300. I have to work a little harder dialing in the temperature on my pit, but I've pretty much got it down now. The advantages are a faster cook on a large hunk of cow, and I haven't noticed any disadvantages in texture of flavor, so that's my new normal. It's also where I do beef ribs, in that same 285-300 range, so if I'm doing them at the same time, it works out well.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 03, 2020, 06:34:19 PM

Quote from: bwarbiany on August 03, 2020, 06:27:45 PM

Yep. Some people put stuff in the "wrap" step too... I've heard of apple cider, additional rub, honey, etc. Usually they go on for the first 3 hours with the bones facing down, then during the wrap you put them meat-down, and back to bone-down for the final unwrapped step.

But the idea is that the first 3 hours give you the smoke flavor and a little bit of bark. The next two hours is effectively a braise to get them tender, and the final hour is to reset the bark and dry out the surface so it's not mushy. Also that final bit (20-30 minutes), if you sauce your ribs, is a good time to get some sauce on them and let it warm up and get sticky.

Baby back ribs are often suggested that you go from a 3-2-1 to a 2-2-1, but I find myself preferring 3-1.5-0.5 with baby backs... I rarely cook spares, actually, primarily baby back. Although I probably need to start increasing my times to maybe 3-2-0.5 because I usually buy really meaty racks from Costco that take a little longer.

Yeah, and lots of folks will spritz their ribs with ACV throughout the cooking process as well, but I'm firmly in the "leave the door closed and let smoke and time do its thing" camp. That's another benefit to 225 over hotter temps, you're not going to get any burning that would require a spritz anyway.

I don't sauce my ribs and in general don't like "wet" preparations for BBQ. Dry rubs are the Central Texas thing, and it's the way I like it, but there are plenty of ways to skin that cat.

For pork spares, my dry rub is 1:1 with Bolner's Fiesta Pork Rub, and Montreal Steak seasoning. Apply liberally. I also slather on yeller mustard first, so it's not COMPLETELY a dry rub preparation. But if you don't want to bother with those seasonings, straight salt and pepper works great, too. Down here in Texico we call that "dalmatian rub."

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on August 03, 2020, 06:40:53 PM

I've been reading that competition cooks are almost universally 275 these days for brisket. At that temp you're not in danger of burning, but it'll help you power through the stall a little faster and reduce the cook time. Like you, I don't see any problem with the end product.

I'll actually do pork butt at 350. The big thing there is to watch out for sugar in the rub, because sugar will burn at 350. But other than that, pork butt is so forgiving that it takes the temp well, and because you're shredding it anyway you don't need to worry about the texture the same way you would with brisket. It comes out great.

I haven't done beef ribs smoked in a while... Need to do that again. Do you do individual ribs or do you just buy the 3-bone slab and smoke it whole, then cut? I usually go with the slab...

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 03, 2020, 06:48:20 PM

Definitely do a full slab of beef short ribs. And get the short ribs off the plate, if at all possible, those are bigger and meatier than chuck ribs. Don't get me wrong, chuck ribs are tasty, but plate ribs are the really big bronto bones.

285 for for as long as it takes to probe like buttah, usually something like 7-8 hours.

(https://i.ibb.co/Nxwkjwz/20200802-175618.jpg)

(https://i.ibb.co/z24f4nq/20200802-180400.jpg)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 03, 2020, 06:51:28 PM

(the above beef ribs are not mine, someone on surlyhorns recently posted them. But they got a really good cook on them, you can tell how moist they are, with very good fat-rendering, and smoke ring to boot.

I love beef ribs, they're probably my favorite BBQ in the world to cook, and eat, but a little goes a LONG way, they're so rich. I might be able to eat maybe 1/2 of one of those ribs and I'd feel stuffed at that.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on August 03, 2020, 06:54:13 PM

We're doing the coca-cola braised short ribs in the instant pot for the eldest who is about to become a teenager for his birthday.

My good butcher is the place to go for whole slabs of short ribs... But sometimes $70+ for 6 lbs of meat requires a special occasion... Particularly when I can buy brisket for $3.29/lb at Costco.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 03, 2020, 06:59:49 PM

Quote from: bwarbiany on August 03, 2020, 06:54:13 PM

We're doing the coca-cola braised short ribs in the instant pot for the eldest who is about to become a teenager for his birthday.

My good butcher is the place to go for whole slabs of short ribs... But sometimes $70+ for 6 lbs of meat requires a special occasion... Particularly when I can buy brisket for $3.29/lb at Costco.

Absolutely. Very few pitmasters bother to cook beef ribs, they take up too much real estate on the cooker, and people balk at paying the price required for a pitmaster to even break even on them.

I love braised short ribs too, they work well in more than just BBQ. :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on August 03, 2020, 07:57:15 PM

Quote from: utee94 on August 03, 2020, 06:18:26 PM

225 is fool-proof which is why I use it. Going hotter works fine but requires a little more interaction from me, on most of the offsets I've ever used.

3-2-1 method for pork spare ribs:

3 hours on the smoke at 225

2 hours wrapped in heavy duty aluminum foil at 225. You can keep it on the smoker, but since now it's just a heat source, you can also just move it to the oven for this step. They should be fall-off-the-bone at this point, which is actually a little loose for my taste (and for most BBQ competitions if you're into that stuff)

1 hour with the wrapping open, to firm them back up. However, the 1 hour is actually a little too long for me, you'll have to experiment on this step. For my it's typically closer to 30 minutes for this step.

So my 3-2-1 is really 3-2-0.5 but that doesn't sound as good :)

Yes, this is my definition too, even down to the not exactly 1.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on August 03, 2020, 08:07:56 PM

Quote from: bwarbiany on August 03, 2020, 06:54:13 PM

We're doing the coca-cola braised short ribs in the instant pot for the eldest who is about to become a teenager for his birthday.

My good butcher is the place to go for whole slabs of short ribs... But sometimes $70+ for 6 lbs of meat requires a special occasion... Particularly when I can buy brisket for $3.29/lb at Costco.

$3.29???
you must be in Cali?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on August 04, 2020, 08:36:52 AM

I always wrap brisket. Not sure the science behind it other than it helps it go through the stall - but when I've done it unwrapped my results have been mixed. Wrapped it always comes out amazing, so wrapped it gets. I don't bother wrapping ribs - they are cheap enough and my family likes them enough I make them a lot. My all scientific plan on ribs is to light 2/3 of a chimney along with a few unlit briquettes on one side and ribs on the other. I move them around a bit during their cooking. If they ain't done once the briquettes are I move them to the oven on a temp dictated by how much complaining from the family on how hungry they are. They still come out really good. Rub is typically 4 parts paprika/3 parts brown sugar/2 parts salt, chili powder, cumin, black pepper, sometimes oregano and cayenne. Cook's Illustrated gave me that one and my wife likes it so that's what I use.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 04, 2020, 10:41:07 AM

I never wrap brisket, bark comes out better without the crutch and leaving it alone makes the whole process easier. Just leave the door closed and let smoke and time do its thing. I will put a little foil over the end of the flat after a few hours, to help keep it from drying out.

Never wrap beef ribs either, no need to crutch them. Smoke and time once again.

Pork spare ribs on the other hand, like the wrap to get more tender. They don't have as much fat and connective tissue as brisket or beef rib, so they can use the help.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on August 04, 2020, 11:15:34 AM

Heh feel the opposite. Oh well that's bbq. A million methods to arrive at more or less the same point.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 04, 2020, 11:20:13 AM

It also depends on your cooker. On an offset, I'm able to get the meat very far from the direct heat. On a kettle, that's not possible. I could see wrapping a brisket just to protect it from the more direct heat you get on a kettle, but that's not necessary on an offset.

But the same is true for pork spares. Give the 3-2-1 a try, it's pretty much the perfect method for pork spares.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on August 04, 2020, 11:30:20 AM

I may. Do you ever read Meathead Goldwyn and amazingribs.com? He doesn't like it so I haven't given it a go. Also because I'm a firm believer in laziness.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 04, 2020, 11:33:51 AM

Wrapping a rack of spare ribs is way easier than wrapping a brisket, I promise. :)

Haven't read him, I stick pretty much to my CenTex BBQ gurus. CenTex style is what I like best, so it's how I prepare food.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on August 04, 2020, 11:45:07 AM

I recommend it - whether you are into the recipes or not, it has lots of good scientific info on bbq and why things come out the way they do (or not). Also good equipment reviews.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 04, 2020, 11:53:03 AM

That website looks like a mess. :) But I might look into it when I get a chance.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on August 04, 2020, 11:57:49 AM

I like Meathead, but he's not an unquestionable authority. Especially in cooking where certain textural aspects that one person prefers might not be the same as others.

As with anything, it's something worth giving a try. If you like it, great. If you don't, great. I personally find wrapping the ribs gets the bark texture and doneness level where my family likes it more reliably than not doing so. So I typically do it, although I've had lazy days now and again where I skip it.

I actually have mostly cooked brisket without foil or butcher paper, but I think I'm going to do the butcher paper thing next time. I find it hard to get it exactly the way I like it, and although some complain that foiling brisket can give it a sort of "pot roast" texture, I think it can help keep the moisture level where I like it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on August 04, 2020, 12:20:23 PM

Heh I wouldn't call anyone an unquestioned authority. But overall I tend to like the food and science writing that has become more popular lately. I like having some clue as to why my food turns out the way it does. So I'm more into techniques and testing than straight up recipe books.

I've had brisket that had a very definite pot roast taste and consistency, though mine turns hasn't turned out that way. Also wrapping it gets it done faster, which is good if you have annoying family members clamoring about when will it be ready.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 04, 2020, 12:21:23 PM

Quote from: bwarbiany on August 04, 2020, 11:57:49 AM

I actually have mostly cooked brisket without foil or butcher paper, but I think I'm going to do the butcher paper thing next time. I find it hard to get it exactly the way I like it, and although some complain that foiling brisket can give it a sort of "pot roast" texture, I think it can help keep the moisture level where I like it.

Lots of folks crutch a brisket. Comp cooks do it all the time, as well as cooking hotter and faster, as you've pointed out. Some restaurants around here do it too, maybe 50/50, so down here in Texico it's certainly considered an "acceptable" and even a "common" practice.

I don't do it for a couple of reasons, mostly that I prefer the bark and texture of an unwrapped brisket, and it's an extra step that I deem unnecessary.

But the butcher paper is a good compromise, that's how Aaron Franklin does his brisket. Of course, I actually prefer my own brisket, to his, so there you have it. :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on August 05, 2020, 08:38:50 AM

Talking about China - does anyone make dumplings? I have some ground pork and figured I might make some, but I've never made them completely from scratch, as I think I'll try.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on August 05, 2020, 11:25:08 AM

I've not tried to make those. Once we get to Florida, my wife will be doing things like that.

She is the dough lady of the house. Not my thing.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on August 05, 2020, 12:02:49 PM

Quote from: MaximumSam on August 05, 2020, 08:38:50 AM

Talking about China - does anyone make dumplings? I have some ground pork and figured I might make some, but I've never made them completely from scratch, as I think I'll try.

I have tried. I was trying to make xiao long bao, the Chinese "soup dumplings". They're freakin' delicious. They're made by using gelatinized stock which has been cooled solid, mixed with the ground pork (and/or other seasoning), and then packed into the dumplings.

When they're steamed the stock goes liquid again and turns into soup, and you have these amazing little pockets of goodness.

I tried to do the dough from scratch, which did NOT work. If I try it again, I'm just going to use store-bought dumpling wrappers. It'll also take a lot more practice on wrapping them, because the technique requires a lot of practice and I've had none.

https://www.youtube.com/watch?v=bAaAf_T-ygY (https://www.youtube.com/watch?v=bAaAf_T-ygY)

But if you're just trying to make standard dumplings, I'm sure it's a lot easier. I'm definitely planning on doing it maybe as we get into cooler months.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on August 05, 2020, 12:10:18 PM

The soup dumplings are what I'm going for, but the dough is the most intimidating part. We'll give it a shot and see how it turns out

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 05, 2020, 03:59:22 PM

I've never attempted dumplings, if anyone has success, post it up here. I'd love to try it someday.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on August 05, 2020, 04:10:00 PM

I'd rather just try the dumplings someone has cooked

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on August 05, 2020, 04:10:43 PM

How To Build An Outdoor Brick Pizza Oven For $50

Most outdoor brick ovens costs thousands of dollars to buy or hundreds to make. But you can easily build a simple pizza oven with store bought bricks. A combination of small and large bricks creates a fairly sealed firebox and separate cooking area for cooking pizza directly on the brick.

(https://digestthis.news/wp-content/uploads/2020/08/brick-pizza-oven-880x660.png)

https://digestthis.news/how-to-build-an-outdoor-brick-pizza-oven-for-50/ (https://digestthis.news/how-to-build-an-outdoor-brick-pizza-oven-for-50/)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 05, 2020, 04:25:59 PM

Quote from: FearlessF on August 05, 2020, 04:10:00 PM

I'd rather just try the dumplings someone has cooked

I like cooking and attempting new things. In many cases, I've found I can produce a better product at home, than I can get at even the best or fanciest restaurants.

But sometimes I just can't. Pho is one of those things I just haven't been able to produce as well as the best pho restaurants I've been to. Eventually I just gave up and went back to my favorite restaurant. I suspect Chinese dumplings might end up that way for me, but you never know until you try!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on August 05, 2020, 04:29:55 PM

working with dough has never been my strong point

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on August 05, 2020, 09:48:59 PM

The spare ribs delivered. True to form it was a 3-2-.5 ride. I may have had a smidge too much rub on one portion of a side but they were sure tasty. Great cook. Glad I went vinegar route on my slaw too. I was out of pickled red onions and my wife stole the pickels for her girls getaway.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on August 06, 2020, 01:55:52 AM

Quote from: FearlessF on August 05, 2020, 04:10:43 PM

How To Build An Outdoor Brick Pizza Oven For $50

Most outdoor brick ovens costs thousands of dollars to buy or hundreds to make. But you can easily build a simple pizza oven with store bought bricks. A combination of small and large bricks creates a fairly sealed firebox and separate cooking area for cooking pizza directly on the brick.

(https://digestthis.news/wp-content/uploads/2020/08/brick-pizza-oven-880x660.png)

https://digestthis.news/how-to-build-an-outdoor-brick-pizza-oven-for-50/ (https://digestthis.news/how-to-build-an-outdoor-brick-pizza-oven-for-50/)

It wasn't clear how to do the vent in the back.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 06, 2020, 11:08:05 AM

Yeah he kinda sped through that bit. It looks like he moved the deck piece forward to allow a gap at the back, but he also included some sort of chimney with the bricks at the back at an angled ascent, and how he did that isn't totally clear.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on August 06, 2020, 05:49:49 PM

And that's the one part of the whole project that isn't perfectly clear just from looking at a frontal view.

The pizza sure looks good, though.

Would it be worthwhile to put some sort of front semi-door on it to hold the heat in better?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 06, 2020, 06:38:33 PM

Quote from: CWSooner on August 06, 2020, 05:49:49 PM

And that's the one part of the whole project that isn't perfectly clear just from looking at a frontal view.

The pizza sure looks good, though.

Would it be worthwhile to put some sort of front semi-door on it to hold the heat in better?

Most of those commercial brick-oven type pizza places feature ovens that are open at the front, but they also tend to be a lot bigger so you can push the pizzas in further to keep them away from the open front that is (presumably) cooler than the rest of the oven.

Still, his pizza seemed to cook pretty well as-is. Might just need to spin it a couple of times during the cook?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on August 07, 2020, 03:03:47 PM

I had pizza for lunch

not bad

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on August 07, 2020, 05:18:49 PM

(https://www.marlboro.com/content/dam/campaignassets/alcs/pmusa/marlboro/red/2020/q3/07/ne960-flavor-for-days-email--7-enrolled/NE960_FEAT1.jpg)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on August 13, 2020, 08:02:28 PM

So I took a crack at the soup dumplings. The first effort was...not terrible. I was mostly worried about the dough. It ended up coming out pretty good. It was overly sticky, and that combined with my complete lack of skill meant the dumplings weren't beautiful but they held together and had pretty good texture.

Where I failed completely was the soup! I made some chicken stock jello with stock, gelatin, and a bit of soy and fish sauce and refrigerated it. I'm not sure if my ratios of soup to pork were off, but no real soup to speak of. It didn't look like they leaked, so I'm not sure where I messed up there.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: GopherRock on August 14, 2020, 10:46:49 AM

So I'm visiting my in-laws in Michigan, and around here restaurants called Coney Islands are a thing, despite being a long way from New York City.

At first I thought it was a place that just sold Coney Island-style hot dogs (with "chili" and raw onions). While I like a good hot dog as much as any other red-blooded American man, I wouldn't think that it would be enough to run a whole chain of restaurants. From the ones I've been in, Coney Islands are diners that also have killer Greek gyros. Apparently it's very much a Michigan thing that's tied to Greek immigration.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on August 14, 2020, 10:58:56 AM

we had a coney island hot dog shop here - gone now

no gyros, just great dogs

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on August 14, 2020, 11:37:55 AM

Quote from: MaximumSam on August 13, 2020, 08:02:28 PM

So I took a crack at the soup dumplings. The first effort was...not terrible. I was mostly worried about the dough. It ended up coming out pretty good. It was overly sticky, and that combined with my complete lack of skill meant the dumplings weren't beautiful but they held together and had pretty good texture.

Where I failed completely was the soup! I made some chicken stock jello with stock, gelatin, and a bit of soy and fish sauce and refrigerated it. I'm not sure if my ratios of soup to pork were off, but no real soup to speak of. It didn't look like they leaked, so I'm not sure where I messed up there.

Yeah, maybe not enough soup? Do you think it partially got soaked into the dumplings?

But hey, if your first try on these things is "not terrible", that's actually pretty damn good! :72:

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on August 14, 2020, 12:59:26 PM

Quote from: bwarbiany on August 14, 2020, 11:37:55 AM

Yeah, maybe not enough soup? Do you think it partially got soaked into the dumplings?

But hey, if your first try on these things is "not terrible", that's actually pretty damn good! :72:

That may be it. I had to flour the dumplings some to make them less sticky, that residual flour might have thickened the soup too much. I used two cups of stock v. a pound of ground pork. It does make me want to go get some real ones though.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on August 14, 2020, 09:19:36 PM

Quote from: GopherRock on August 14, 2020, 10:46:49 AM

So I'm visiting my in-laws in Michigan, and around here restaurants called Coney Islands are a thing, despite being a long way from New York City.

At first I thought it was a place that just sold Coney Island-style hot dogs (with "chili" and raw onions). While I like a good hot dog as much as any other red-blooded American man, I wouldn't think that it would be enough to run a whole chain of restaurants. From the ones I've been in, Coney Islands are diners that also have killer Greek gyros. Apparently it's very much a Michigan thing that's tied to Greek immigration.

Coney Island hot dog shops have a long, convoluted history. But Greek immigrants do feature prominently in the story.
From a poorly remembered oral history of a guy who started the Coney Island shop in Tulsa, I think that there was a national chain of them in the 1920s or thereabouts. I think that many/most/maybe nearly all of the individual store owners were Greek immigrants. Christ Economou (the guy who started the Tulsa store) was. And he had started other stores in the Midwest before he got to Oklahoma. The chain spelled the tubular-meat product "weiner," which is wrong, of course. They did it to avoid the potential of trademark infringement.
The chain--I think--then disappeared, but individual stores scattered from New York to Tulsa still remained. Some went out of business, others didn't.
But other Greek immigrants also had shops serving coneys and gyros. We had a long-lasting one of those--called Jim's Never on Sunday Coneys--in Tulsa, founded by a guy named Jim Boukadakis back in the 1950s. Or maybe it was his dad, and it was founded in the '20s or '30s. It closed a year or two ago. Jim's grandkids didn't want to keep it going.
The Coney Island store in Tulsa, the one started by Christ Economou and still run by the family, spun off its own expanded operation of drive-ins called Coney I-Landers. At some point, the family split up the business and the original (in downtown Tulsa) Coney Island store and the Coney I-Lander drive-ins are corporately independent of each other. But the menu is basically the same.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on August 14, 2020, 09:56:59 PM

the Margeas family owned the coney island business in Sioux City - 2 locations

Greek Heritage

for more than 100 years

(https://bloximages.chicago2.vip.townnews.com/siouxcityjournal.com/content/tncms/assets/v3/editorial/b/39/b3971c7f-c1ce-525c-af07-d4a7fd6f047a/b3971c7f-c1ce-525c-af07-d4a7fd6f047a.image.jpg)
(https://scontent.ffod1-1.fna.fbcdn.net/v/t1.0-9/69577160_2532768573454564_5721363799433281536_n.jpg?_nc_cat=102&_nc_sid=110474&_nc_ohc=fpsHoZsZLQoAX_ZHWDc&_nc_ht=scontent.ffod1-1.fna&oh=cfa924cc1c6b8fac809e1237a7311ab4&oe=5F5E902C)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on August 15, 2020, 12:36:10 PM

(https://i.pinimg.com/474x/ac/38/b2/ac38b27271ff324072bf5ad0a17b6bb3--tulsa-oklahoma-oklahoma-city.jpg) (https://i.imgur.com/U4dZiVC.png)

(https://i.imgur.com/vvmNc7N.jpg)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on August 15, 2020, 12:44:10 PM

This is a reverse-engineered attempt at replicating the Coney I-Lander chili recipe. It's a very mild chili. As I think I remember Christ Economou saying, a strong chili will overwhelm the hot dog. I always put hot sauce on my coneys.

CONEY I-LANDER CHILI (ALMOST) (https://www.food.com/recipe/coney-i-lander-chili-almost-527510)

Be the first to review this recipe
Recipe by Dax2868

READY IN: 20mins
YIELD: 8 Hot Dogs
UNITS: US

INGREDIENTS
1 lb ground beef
1 (6 ounce) can tomato paste
1 medium sized onion, diced
1 garlic clove, minced
1 cup water
1 tablespoon sugar
1 tablespoon yellow mustard (or more)
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon cumin
8 tablespoons of extra virgin coconut oil (or less)

OPTIONAL
2 teaspoons vinegar (optional)
1 teaspoon cinnamon (optional)
1 teaspoon cocoa (optional)
1 teaspoon allspice (optional)

DIRECTIONS

Add 4 tablespoons of coconut oil to skillet, brown beef in it along with onions and garlic.
Add all remaining ingredients and stir together well til they are combined. Cook about 15 minutes on medium low heat after bringing to a boil.
When cooking is almost done, add the remaining 4 tablespoons of coconut oil.
Serve on hot dogs with cheese and mustard!
I hope you enjoy! this tastes so similar to the Coney Islander in Tulsa Ok, and I plan on fine tuning the recipe a little more possibly omitting the tomato paste and adding more mustard.

OPTIONAL: Try adding 2 tsp vinegar, 1 tsp cinnamon, 1 tsp cocoa, 1 tsp allspice – it will get you closer….”Someone who knows” That was a comment on the original post. I can say that I have heard some of these ingredients are in the original recipe.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on August 16, 2020, 09:34:32 AM

that's the good stuff

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on August 18, 2020, 07:16:27 PM

Quote from: CWSooner on August 15, 2020, 12:44:10 PM

This is a reverse-engineered attempt at replicating the Coney I-Lander chili recipe. It's a very mild chili. As I think I remember Christ Economou saying, a strong chili will overwhelm the hot dog. I always put hot sauce on my coneys.

CONEY I-LANDER CHILI (ALMOST) (https://www.food.com/recipe/coney-i-lander-chili-almost-527510)

Be the first to review this recipe
Recipe by Dax2868

READY IN: 20mins
YIELD: 8 Hot Dogs
UNITS: US

INGREDIENTS
1 lb ground beef
1 (6 ounce) can tomato paste
1 medium sized onion, diced
1 garlic clove, minced
1 cup water
1 tablespoon sugar
1 tablespoon yellow mustard (or more)
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon cumin
8 tablespoons of extra virgin coconut oil (or less)

OPTIONAL
2 teaspoons vinegar (optional)
1 teaspoon cinnamon (optional)
1 teaspoon cocoa (optional)
1 teaspoon allspice (optional)

DIRECTIONS
Add 4 tablespoons of coconut oil to skillet, brown beef in it along with onions and garlic.
Add all remaining ingredients and stir together well til they are combined. Cook about 15 minutes on medium low heat after bringing to a boil.
When cooking is almost done, add the remaining 4 tablespoons of coconut oil.
Serve on hot dogs with cheese and mustard!
I hope you enjoy! this tastes so similar to the Coney Islander in Tulsa Ok, and I plan on fine tuning the recipe a little more possibly omitting the tomato paste and adding more mustard.

OPTIONAL: Try adding 2 tsp vinegar, 1 tsp cinnamon, 1 tsp cocoa, 1 tsp allspice – it will get you closer….”Someone who knows” That was a comment on the original post. I can say that I have heard some of these ingredients are in the original recipe.

Heh I had some ground beef and my girls wanted hot dogs so I put this recipe together. Didn't do the optional ingredients, and didn't fool around with coconut oil and had to substitute tomato paste and water for tomato sauce. But it was good - brighter than some hot dog chili sauces I've had.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on August 19, 2020, 07:56:00 AM

I'm glad it turned out well for you, Sam.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 19, 2020, 11:03:35 AM

I love frying fish, or chicken strips, in coconut oil. The kids love it, too.

But I definitely taste it in the end product, so I'm not sure I'd want to use it for browning the beef. For my chili, I typically use bacon grease and/or chorizo grease for browning the cubed meats before cooking the pot of chili.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on August 19, 2020, 12:08:14 PM

I don't like coconut at all... So I have no use for coconut oil, in cooking.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 19, 2020, 02:26:31 PM

My i s c & a aggie wife doesn't like coconut either, but she likes the fish/chicken strips fried in coconut oil when I make it for the kids.

But you can DEFINITELY taste it in the end product.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on August 19, 2020, 02:36:50 PM

Peanut oil and canola oil are just fine for frying. I use the former in my deep fryer and the latter for everything else.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on August 19, 2020, 02:41:37 PM

Quote from: 847badgerfan on August 19, 2020, 02:36:50 PM

Peanut oil and canola oil are just fine for frying. I use the former in my deep fryer and the latter for everything else.

Oh yeah for sure. I use peanut oil for frying turkey. For it, too, you can taste it in the end product.

I use the coconut oil for the kids' "homemade fish sticks" and "homemade chicken strips" because I like the flavor it adds, and they do too.

Canola oil is more neutral.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on August 19, 2020, 08:16:12 PM

Coconut oil a must when making movie popcorn.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on August 19, 2020, 10:28:31 PM

I have always hated the shredded coconut that goes on certain pies and cake frostings. More for the texture than the taste. (Same reason I don't like celery, but like celery seasoning.)

I had some fresh coconut in Grenada, and I thought it was great. I can imagine some chicken fingers cooked in coconut oil tasting pretty great.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on August 22, 2020, 12:35:48 PM

Thrillist's "The 33 Best BBQ Joints in America"

https://edition.thrillist.com/s/best-bbq-joints-in-america-db63973972864de3?utm_campaign=bestbbqamerica-dcfa6390252947e6&utm_medium=cpc&utm_source=oat&utm_term=AT%26T_MAIL_US (https://edition.thrillist.com/s/best-bbq-joints-in-america-db63973972864de3?utm_campaign=bestbbqamerica-dcfa6390252947e6&utm_medium=cpc&utm_source=oat&utm_term=AT%26T_MAIL_US)

Two in Brooklyn. ~???

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on August 22, 2020, 02:19:38 PM

Mrs. MH knows how to do birthday cakes. This for the 9yr olds party this evening.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: Drew4UTk on September 07, 2020, 10:22:31 PM

Quote from: CWSooner on August 19, 2020, 10:28:31 PM

I have always hated the shredded coconut that goes on certain pies and cake frostings. More for the texture than the taste. (Same reason I don't like celery, but like celery seasoning.)

I had some fresh coconut in Grenada, and I thought it was great. I can imagine some chicken fingers cooked in coconut oil tasting pretty great.

my wife does coconut butterflied and fried 12ct count fresh shrimp- and by fresh i mean 'they were swimming an hour ago'... if the oil is just the right temperature you can drop two or three in the pan without it impacting the temperature- and no more than 20 seconds... they come out golden brown, almost tempura type fried, and go down way too easy. we usually offer them up as hor d'oeuvres with an array of dipping sauces ranging from almost 'candy like' to 'light even you tough guys up hot'.

the first trick is fresh shaved coconut after whatever batter it is she uses. it's not heavy... the second trick is to NOT overcook them... they cook FAST.... and it's too easy to overdo it which gives them a rubbery quality that is no bueno.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on September 07, 2020, 11:03:30 PM

Here's a recipe for these pulled-pork-stuffed-pocket burgers on the smoker.

(https://i.imgur.com/9z3CIJu.png)

https://www.smoking-meat.com/june-4-2015-smoked-pulled-pork-stuffed-burgers-wrapped-in-bacon?awt_a=2AWb&awt_l=IxQmo&awt_m=K48FSRigB99lWb (https://www.smoking-meat.com/june-4-2015-smoked-pulled-pork-stuffed-burgers-wrapped-in-bacon?awt_a=2AWb&awt_l=IxQmo&awt_m=K48FSRigB99lWb)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: GopherRock on September 10, 2020, 11:10:15 AM

Last weekend, the Mrs. and I took a virtual cooking class through Zingerman's Bakehouse in Ann Arbor, MI. We saw these when we we last visited the in-laws, and wanted to give it a shot. We did the Cin-ful Cinnamon Roll class, over two days. Saturday we prepped the dough, and then did the heavy lifting Sunday.

We were really impressed with the class. The virtual nature of it meant that there were people from all over the world in our class. Only one person in the class was from in or around Ann Arbor, others in the class were from Dallas and Austin TX, Sacramento CA, Denver, Greenville SC, Jerusalem, and Brussels, Belgium. As for the results:

(https://media.giphy.com/media/oeeUylBwAgU2A/giphy.gif)

We made a pan of pecan sticky buns, classic cinnamon rolls, and two braids with a cheesy blend as a filling. All of the baked goods were spectacular. Everyone we've given them to has been raving about them. 10/10, do recommend.

Their full class schedule can be found at https://www.bakewithzing.com

I know everyone here knows their way around the kitchen. Thought that I'd throw this out there.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on September 10, 2020, 04:59:11 PM

Quote from: GopherRock on September 10, 2020, 11:10:15 AM

Last weekend, the Mrs. and I took a virtual cooking class through Zingerman's Bakehouse in Ann Arbor, MI. We saw these when we we last visited the in-laws, and wanted to give it a shot. We did the Cin-ful Cinnamon Roll class, over two days. Saturday we prepped the dough, and then did the heavy lifting Sunday.

We were really impressed with the class. The virtual nature of it meant that there were people from all over the world in our class. Only one person in the class was from in or around Ann Arbor, others in the class were from Dallas and Austin TX, Sacramento CA, Denver, Greenville SC, Jerusalem, and Brussels, Belgium. As for the results:

(https://media.giphy.com/media/oeeUylBwAgU2A/giphy.gif)

We made a pan of pecan sticky buns, classic cinnamon rolls, and two braids with a cheesy blend as a filling. All of the baked goods were spectacular. Everyone we've given them to has been raving about them. 10/10, do recommend.

Their full class schedule can be found at https://www.bakewithzing.com

I know everyone here knows their way around the kitchen. Thought that I'd throw this out there.

That'd be fun, thanks for the info. I can cook, but baking is not a specialty and I'd love to be better at it.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on September 10, 2020, 05:00:17 PM

Quote from: CWSooner on September 07, 2020, 11:03:30 PM

Here's a recipe for these pulled-pork-stuffed-pocket burgers on the smoker.

[img width=500 height=280.994]https://i.imgur.com/9z3CIJu.png[/img]

https://www.smoking-meat.com/june-4-2015-smoked-pulled-pork-stuffed-burgers-wrapped-in-bacon?awt_a=2AWb&awt_l=IxQmo&awt_m=K48FSRigB99lWb (https://www.smoking-meat.com/june-4-2015-smoked-pulled-pork-stuffed-burgers-wrapped-in-bacon?awt_a=2AWb&awt_l=IxQmo&awt_m=K48FSRigB99lWb)

And THAT looks ridiculously good. Did you make them? If so, how'd they turn out?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on September 10, 2020, 06:31:50 PM

Broke down and ordered another Thermapen. My old one works fine but the battery case is broken so it's got a big piece of tape holding it together.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on September 11, 2020, 11:44:25 AM

Quote from: MaximumSam on September 10, 2020, 06:31:50 PM

Broke down and ordered another Thermapen. My old one works fine but the battery case is broken so it's got a big piece of tape holding it together.

I go through a cheapo off-brand version every 2-3 years. I tend to forget and leave them outside in the elements after grilling, so I don't deserve a good one. :)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on September 11, 2020, 12:16:40 PM

I've been using a cheapo for about a year

seems to work, bring that steak to about 125 degrees and then let it rest 5 minutes - perfection

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on September 12, 2020, 09:52:00 AM

All right, time to get the chili going. My Kroger regretfully doesn't have dried chiles, and I didn't feel like driving to the mexican grocery, so going to be a smorgasbord of what I can find in my pantry, plus some leftover brisket and beef I have.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on September 19, 2020, 12:00:19 PM

Finally got a perfect method for a sous vide filet last night.

I actually started it from frozen--not what I would usually do but we made a pivot on dinner plans at the last second so I didn't have time to defrost. So I seasoned it frozen and threw a pat of butter in and re-sealed the bag.

I usually would cook it at 129 and then sear. Sometimes that gets it a little too over for filet, though, during the searing step. In this case I only cooked it to 122 degrees, knowing that the sear would warm it up a bit.

I used the induction burner and a cast iron skillet with the burner set as high as it would go. It was smoking the oil in the pan almost immediately. I'm enjoying this burner.

About a minute sear on each side gave it a nice crust, but the inside was still basically edge to edge MR.

It was perfect.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on September 19, 2020, 08:10:08 PM

I can't remember the last time I used a meat thermometer for steak or burgers. Index finger is undefeated.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MrNubbz on September 28, 2020, 04:11:48 PM

(https://i.imgur.com/REDG63o.png)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on September 28, 2020, 05:08:14 PM

yes, and also too much ta-mater

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: ELA on October 16, 2020, 01:28:42 PM

Making ground chicken burgers, how do you guys cook them? I do flattop grill, but it's always hit or miss between burning the outside and cooking them through. Should I greatly reduce the temp? Frying in oil instead?

I want to try low and slow, and then sear them at the end?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on October 16, 2020, 01:49:17 PM

Quote from: ELA on October 16, 2020, 01:28:42 PM

Making ground chicken burgers, how do you guys cook them? I do flattop grill, but it's always hit or miss between burning the outside and cooking them through. Should I greatly reduce the temp? Frying in oil instead?

I want to try low and slow, and then sear them at the end?

First, replace the chicken with ground chuck :57:

Seriously though, what is in the ground chicken? I.e. is it just chicken, and if so, what part of the bird does it come from? Obviously ground chicken breast would so exceeding lean that I would worry it's impossible to get a non-dry burger, and even dark meat is still pretty lean compared to beef. I feel like either way you should be thinking about ways to add fat to the mix.

When it comes to cooking, though, I'd set up a grill for 2-zone cooking. Sear them first over the hot side, until you get the appropriate color. Then move them to the cooler side and let them continue cooking, checking regularly with an instant-read thermometer, until the inside hits 155.

A flattop is great for searing, so you could go flattop until you get the color and then move them to indirect heat until they're fully cooked as well.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on October 16, 2020, 02:44:58 PM

ground chicken???

that's a hot dog, right?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on October 16, 2020, 10:18:12 PM

I like bwarbiany's idea on the heat treatment.. If you're not doing this sous vide, I get the color as soon as possible, and then back off to cook through. As with Turkey burgers, need to add some fat. sour cream or mayo are good for this, along with olive oil. another nice cheat is to add a liquid (soy, buffalo, or minced onion or chives to get a little bit moisture. I will be heavy on my burger rub. I tend not to use bread crumbs or eggs, as well, I'm sorry, then you're making a meatball.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: ELA on October 16, 2020, 11:24:35 PM

Quote from: MarqHusker on October 16, 2020, 10:18:12 PM

I like bwarbiany's idea on the heat treatment.. If you're not doing this sous vide, I get the color as soon as possible, and then back off to cook through. As with Turkey burgers, need to add some fat. sour cream or mayo are good for this, along with olive oil. another nice cheat is to add a liquid (soy, buffalo, or minced onion or chives to get a little bit moisture. I will be heavy on my burger rub. I tend not to use bread crumbs or eggs, as well, I'm sorry, then you're making a meatball.

Yeah, I use soy and minced onion

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on October 16, 2020, 11:36:19 PM

grind in some beef tallow or duck fat

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on October 18, 2020, 09:48:50 AM

I don't buy it a lot, but when I do I make sure the chicken is ground thigh.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on October 18, 2020, 10:24:15 PM

Quote from: ELA on October 16, 2020, 01:28:42 PM

Making ground chicken burgers, how do you guys cook them? I do flattop grill, but it's always hit or miss between burning the outside and cooking them through. Should I greatly reduce the temp? Frying in oil instead?

I want to try low and slow, and then sear them at the end?

😬

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on October 19, 2020, 10:37:46 AM

Yeah, I can't do patties with the texture of ground chicken or ground turkey.

But I don't mind using either in something like a pasta meat sauce, they work fine for that.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on October 19, 2020, 11:01:51 AM

I'm certainly not buying ground birds

unless it's cheap hot dogs

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on October 19, 2020, 11:08:00 AM

Quote from: utee94 on October 19, 2020, 10:37:46 AM

Yeah, I can't do patties with the texture of ground chicken or ground turkey.

But I don't mind using either in something like a pasta meat sauce, they work fine for that.

That's what I do with them mostly. They can be good for meatloaf or meatballs too. I've done that.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: GopherRock on October 19, 2020, 12:23:07 PM

I've had some really tasty chicken bratwurst.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on October 19, 2020, 12:25:07 PM

Quote from: GopherRock on October 19, 2020, 12:23:07 PM

I've had some really tasty chicken bratwurst.

Yeah, sausage works too. That Jenny-O Italian turkey sausage isn't half bad.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on October 19, 2020, 02:17:07 PM

Quote from: GopherRock on October 19, 2020, 12:23:07 PM

I've had some really tasty chicken bratwurst.

that was goose sausage if you had it at a sharkwater party in Lincoln

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on October 27, 2020, 06:39:32 PM

Ordered another cookbook, which comes tomorrow

https://www.amazon.com/Mexican-Home-Kitchen-Traditional-Home-Style/dp/1631066935 (https://www.amazon.com/Mexican-Home-Kitchen-Traditional-Home-Style/dp/1631066935)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MarqHusker on October 27, 2020, 10:24:35 PM

WFH means midweek chicken stock. First batch since early CV. Great aroma.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on October 27, 2020, 10:30:30 PM

I made a big pot of chili today. Texas Red, specifically. Temps never broke above about 42 at my casa. 'Twas glorious.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on October 27, 2020, 10:37:49 PM

golf weather

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on October 28, 2020, 01:28:15 PM

Quote from: utee94 on October 27, 2020, 10:30:30 PM

I made a big pot of chili today. Texas Red, specifically. Temps never broke above about 42 at my casa. 'Twas glorious.

Pork shoulder was on sale - going to make green chili in the instant pot today.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on October 28, 2020, 08:59:40 PM

Going to make carnitas tomorrow. See if I can source some lard

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on October 28, 2020, 10:34:53 PM

Lard's easy to come by down here in Texico. And I'm not just talking about the residents of San Antone! ;)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on October 28, 2020, 11:40:09 PM

You can take the boy out of the Midwest, but you can't take the Midwest out of the boy. Sausage cauliflower casserole.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on October 29, 2020, 10:12:49 AM

Quote from: utee94 on October 28, 2020, 10:34:53 PM

Lard's easy to come by down here in Texico. And I'm not just talking about the residents of San Antone! ;)

Lol I wish it were easier to source up here. Have to use the brick kind. In any event it's super rainy today - Going to have pots of carnitas, beans, and rice pudding all on the stovetop

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on October 29, 2020, 10:20:24 AM

easy to find here

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on October 29, 2020, 02:07:30 PM

Quote from: MaximumSam on October 29, 2020, 10:12:49 AM

Lol I wish it were easier to source up here. Have to use the brick kind. In any event it's super rainy today - Going to have pots of carnitas, beans, and rice pudding all on the stovetop

Sounds awesome, I'll be over at 6?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on October 29, 2020, 02:29:10 PM

Me too.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on October 29, 2020, 03:05:05 PM

I think you guys are too late to ride the hurricane up

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on November 06, 2020, 11:22:14 PM

Quote from: utee94 on September 10, 2020, 05:00:17 PM

And THAT looks ridiculously good. Did you make them? If so, how'd they turn out?

I haven't made them, and it looks like I won't until next spring/summer.
I get near-daily emails from that website, SmokingMeats.com (or whatever it is).
Jeff Phillips smokes more different things than I previously could have imagined.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on November 21, 2020, 10:53:17 AM

Cheese Stuffed Jalapeno Meatballs

(https://ecp.yusercontent.com/mail?url=https%3A%2F%2Fhostedimages-cdn.aweber-static.com%2FMjI4Nzg5%2Foriginal%2F75b41b91a68a4548a7e0f972e7986905.jpeg&t=1605972419&ymreqid=ce21eeb2-1d00-3a0a-1c8d-3a000101ef00&sig=FLiN8_JXwDRt.WU8zdM8.g--~D) (https://www.smoking-meat.com/july-14-2016-cheese-stuffed-jalapeno-meatballs?awt_a=2AWb&awt_l=IxQmo&awt_m=JEA9iFT.y99lWb)

Videos (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=N5usWLcm4GH5Ar45KAEEWQ) | SMF (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=KUcj9x2K22UGrCgHlSDpHQ) | Rub/Sauce Recipes (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=YTgswQ8XWh2PdMvEfNwlkA) | Bottled Products (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=wbTey6psE0Ckaae4pqEhJw) | Print (https://www.smoking-meat.com/july-14-2016-cheese-stuffed-jalapeno-meatballs?awt_a=2AWb&awt_l=IxQmo&awt_m=JEA9iFT.y99lWb#wprm-recipe-container-26613)

I figured some of you might be looking for a good appetizer to serve the guests while they wait on Thanksgiving dinner.. I have one that is perfect and can even be made ahead of time and reheated.
These smoked meatballs are made with lots of cheddar cheese and more jalapeno than you'd normally add to a meatball. As if that's not enough, they are stuffed with cream cheese. I wanted these to be small enough to pop in your mouth so as to get the full effect as you bite down into it.
Reminiscent of smoked jalapeno poppers known as ABT's, you will love the flavor that is packed into these babies!
Be thankful, be safe and God Bless!!

Helpful Information

Prep Time: 35 minutes
Cook Time: 1.5 to 2 hours
Smoker Temp: 225-240°F
Meat Finish Temp: 160°F
Recommended Wood: Pecan

What You’ll Need

½ lb ground beef (85/15)
½ lb ground breakfast sausage (hot)
1 cup jalapenos, diced (3-4 large jalapenos)
½ cup cheddar, shredded (mild or sharp)
2 TBS Jeff's original rub (Purchase formula here (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=YTgswQ8XWh2PdMvEfNwlkA) | Purchase bottled rub (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=wbTey6psE0Ckaae4pqEhJw))
4 oz cream cheese
Jeff's original barbecue sauce (Purchase formula here (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=YTgswQ8XWh2PdMvEfNwlkA) | Purchase bottled sauce (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=wbTey6psE0Ckaae4pqEhJw))

The Good Stuff!

(https://ecp.yusercontent.com/mail?url=https%3A%2F%2Fhostedimages-cdn.aweber-static.com%2FMjI4Nzg5%2Foriginal%2F0e00fb696d71464da2556452d460754a.jpeg&t=1605972419&ymreqid=ce21eeb2-1d00-3a0a-1c8d-3a000101ef00&sig=mN.zPWsYGu9W2nj.nAhkjw--~D) (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=wbTey6psE0Ckaae4pqEhJw)

You've heard everyone talking about these, now there are 2 ways to get them:

Get them already made in a bottle (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=wbTey6psE0Ckaae4pqEhJw)
Purchase the formulas (make them yourself) (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=YTgswQ8XWh2PdMvEfNwlkA)

And.. now the products are shipping out even faster!!!
All orders that come in before 1 PM (Mon-Fri) are shipped out that day. All weekend orders go out on Monday.
A store near you may be carrying our products- check the list (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=1ZPKrrToJ7Fe12Ml7raNxw).

Making the Meatball Mixture
Clean and dice the jalapenos

(https://ecp.yusercontent.com/mail?url=https%3A%2F%2Fwww.smoking-meat.com%2Fimage-files%2FIMG_0300-250x167.jpg&t=1605972419&ymreqid=ce21eeb2-1d00-3a0a-1c8d-3a000101ef00&sig=2ogC4vsZOnsMyk0gHPdjrQ--~D) (https://ecp.yusercontent.com/mail?url=https%3A%2F%2Fwww.smoking-meat.com%2Fimage-files%2FIMG_0301-250x167.jpg&t=1605972419&ymreqid=ce21eeb2-1d00-3a0a-1c8d-3a000101ef00&sig=wtO019ZUb6n6lKFwWj_NMA--~D) (https://ecp.yusercontent.com/mail?url=https%3A%2F%2Fwww.smoking-meat.com%2Fimage-files%2FIMG_0302-250x167.jpg&t=1605972419&ymreqid=ce21eeb2-1d00-3a0a-1c8d-3a000101ef00&sig=DUdSbmbRAxBcfV6sKbD6AA--~D)
Note: For a spicier meatball, use a hotter pepper and/or leave in some of the seeds. You can also add about a TBS of red pepper flakes to the mixture to crank it up a little.
Add the ground beef, ground sausage, jalapeños, Jeff's original rub (Purchase formula here (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=YTgswQ8XWh2PdMvEfNwlkA) | Purchase bottled rub (https://clicks.aweber.com/y/ct/?l=IxQmo&m=JEA9iFT.y99lWb&b=wbTey6psE0Ckaae4pqEhJw)) and cheddar to the bowl.
Combine the ingredients with your hands but do not over mix.
(https://ecp.yusercontent.com/mail?url=https%3A%2F%2Fwww.smoking-meat.com%2Fimage-files%2FIMG_0322-250x167.jpg&t=1605972419&ymreqid=ce21eeb2-1d00-3a0a-1c8d-3a000101ef00&sig=9w3rE57PIRrv72OHkx3cLg--~D)
Stuff and Form
I chose to make the meatballs a little smaller than normal but you can make them any size you like.
Mine were about an inch in diameter after stuffing.
Take enough meat mixture into your hands to make a 1-inch meatball.
Roll it between your palms then flatten it out in your hands to stuff.
(https://ecp.yusercontent.com/mail?url=https%3A%2F%2Fwww.smoking-meat.com%2Fimage-files%2FIMG_0332-250x167.jpg&t=1605972419&ymreqid=ce21eeb2-1d00-3a0a-1c8d-3a000101ef00&sig=Fe9x3F7yqBzbsGGW8TxqmQ--~D)
Place a ¼ inch piece of cream cheese into the center of the flattened meatball.
(https://ecp.yusercontent.com/mail?url=https%3A%2F%2Fwww.smoking-meat.com%2Fimage-files%2FIMG_0333-250x167.jpg&t=1605972419&ymreqid=ce21eeb2-1d00-3a0a-1c8d-3a000101ef00&sig=H5iArgQxyQOXDcPKKqBHqA--~D)
Wrap the meatball back around the cream cheese and roll in your palms again to give it a uniform round shape.
(https://ecp.yusercontent.com/mail?url=https%3A%2F%2Fwww.smoking-meat.com%2Fimage-files%2FIMG_0335-250x167.jpg&t=1605972419&ymreqid=ce21eeb2-1d00-3a0a-1c8d-3a000101ef00&sig=5VkuGud0B7UJYV7uhFpi.Q--~D)
Make all of the meatballs and lay them on a Bradley rack, Weber grill pan or other pan for easy transport to and from the smoker.
Using a Bradley rack makes it real easy but you can also just use a cooling rack, or even a cookie sheet if that's all you have available.
The recipe makes about 30 meatballs depending on what size you make them.
(https://ecp.yusercontent.com/mail?url=https%3A%2F%2Fwww.smoking-meat.com%2Fimage-files%2FIMG_0336-250x167.jpg&t=1605972419&ymreqid=ce21eeb2-1d00-3a0a-1c8d-3a000101ef00&sig=FBn.YojGQDjYRCfOmQv5Uw--~D)
Looking good and ready for the smoker!
(https://ecp.yusercontent.com/mail?url=https%3A%2F%2Fwww.smoking-meat.com%2Fimage-files%2FIMG_0345-250x167.jpg&t=1605972419&ymreqid=ce21eeb2-1d00-3a0a-1c8d-3a000101ef00&sig=x0pXJq5wr5GDDknbQJCkGQ--~D)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on November 21, 2020, 04:02:08 PM

I've praised aldis beef ribs before, they are a sort of affordable mystery cut that I always use for chili. I braised them with a few cloves of garlic for a couple hours, then finished in a hot oven. Served with roasted sweet potatoes, broccoli, and some French bread. Good dinner!

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 21, 2020, 04:10:01 PM

beef ribs - always the right choice

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 21, 2020, 04:31:18 PM

(https://media-cdn.tripadvisor.com/media/photo-s/14/eb/ed/23/beef-ribs.jpg)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: FearlessF on November 21, 2020, 04:36:15 PM

(https://i.imgur.com/u1IVY7r.jpg)

(https://i.imgur.com/FRcuT4q.jpg)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: MaximumSam on November 21, 2020, 07:27:18 PM

Quote from: utee94 on November 21, 2020, 04:31:18 PM

(https://media-cdn.tripadvisor.com/media/photo-s/14/eb/ed/23/beef-ribs.jpg)

I love those, but they are strangely hard to source up here. I don't really know why.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on November 22, 2020, 08:33:10 AM

Quote from: MaximumSam on November 21, 2020, 07:27:18 PM

I love those, but they are strangely hard to source up here. I don't really know why.

Check Costco and Sam's they often have them cryopacked in the back, even if they're not out in the coolers. Or any place with a good butcher shop can probably set you up. But like pretty much every cut of beef these days, they're not cheap.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on December 05, 2020, 11:22:51 AM

Marinara Sauce

1 large can (90 oz) - San Marzano tomatoes
1 large white onion - diced
10 garlic cloves - minced
4 sprigs Italian parsley - chopped, stems included
1 teaspoon Italian oregano
Olive Oil
Kosher salt and black pepper
Red chili flakes (optional)
Baking soda (optional)

Coat a large stockpot with the oil. Adjust heat to medium. Add the onions, season with the salt, pepper and chili flakes, and sauté until translucent. Add the garlic and sauté for two minutes, until fragrant. Add the parsley and oregano and sauté for 30 seconds. Add the can of tomatoes (including the liquid) and bring the heat to high. As soon as the mixture comes to a boil, reduce the heat to low and cover. Simmer for 1 hour.

Remove from the heat and use an immersion blender to puree the entire mixture. Adjust seasoning. If the sauce is too acidic, add a little baking soda (1/4 tsp) and stir again. Repeat as necessary.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on December 06, 2020, 09:00:48 AM

Bolognese

0.5 LB ground sirloin
0.5 LB ground pork
1 large carrot, finely diced
1 medium onion, finely diced
1 celery stalk, finely diced
2 cups whole milk (or equal parts skim and half& half)
2 cups beef stock
Kosher salt and black pepper
Olive oil
Marinara sauce - recipe above

Coat a large skillet with the olive oil. Bring skillet to medium heat. Add the vegetables and Sauté until just turning soft. Add the meat and Sauté until just brown. Season with salt and pepper. Add the milk and reduce until there is no more liquid, stirring occasionally. Add the stock and reduce until there is no more liquid, stirring occasionally. Add the marinara sauce, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

(You can use all ground sirloin if you don't like pork)

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: CWSooner on December 07, 2020, 01:01:47 AM

Looks like it will be delicious, Badge!

Any BBQ pundits here have any opinions about St. Louis spare ribs vs. baby backs?

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on December 07, 2020, 09:33:52 AM

The St. Louis ribs have a little more fat content, and require a longer cooking time. I like them both equally, to be honest, and I just buy what is on sale at the time.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on December 07, 2020, 10:02:17 AM

St. Louis is a particular cut of a pork spare rib, and I definitely prefer pork spare ribs over baby backs. Baby backs are just too small for me.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: 847badgerfan on December 07, 2020, 10:19:45 AM

Baby's are not as forgiving either. I always brine mine first to combat that.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on December 07, 2020, 10:19:59 AM

I do baby back. Spares have the weird bit of cartilage and gristle on the very end that I never really like eating around.

Regarding baby backs being too small, I agree depending where you get them. The ribs I did yesterday were 3 racks, and clocked in a little over 10#. They were from Costco, which is my go-to for ribs. They had PLENTY of meat on them.

But a lot of the baby backs you buy at restaurants or typical grocery stores aren't averaging >3#/rack, and thus can be a bit scrawny.

It's all in how they're cut. If they're cut to maximize the yield of the pork loin, then the ribs will be scrawny. If they give the ribs a little extra meat on the top, then they lose a little bit of pork loin. But I always shoot for minimum 9# for the 3-rack pack at Costco, and if I can get up in the 10# range I know I've got some very meaty ribs.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: utee94 on December 07, 2020, 10:40:35 AM

Quote from: bwarbiany on December 07, 2020, 10:19:59 AM

I do baby back. Spares have the weird bit of cartilage and gristle on the very end that I never really like eating around.

Regarding baby backs being too small, I agree depending where you get them. The ribs I did yesterday were 3 racks, and clocked in a little over 10#. They were from Costco, which is my go-to for ribs. They had PLENTY of meat on them.

But a lot of the baby backs you buy at restaurants or typical grocery stores aren't averaging >3#/rack, and thus can be a bit scrawny.

It's all in how they're cut. If they're cut to maximize the yield of the pork loin, then the ribs will be scrawny. If they give the ribs a little extra meat on the top, then they lose a little bit of pork loin. But I always shoot for minimum 9# for the 3-rack pack at Costco, and if I can get up in the 10# range I know I've got some very meaty ribs.

The gristle at the end of pork spares is cut off when they are butchered St. Louis style, as are the skirt flaps.

And baby backs are always going to be smaller, due to where they are found on the animal. The ribs themselves are shorter, so even when the butcher leaves more meat on them, they're still always going to be smaller than spares that came off the same animal.

I'm okay with grilling baby backs, but I don't BBQ them, they just don't do as well or taste as good. Not enough fat. My opinion, obviously.

Title: Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.
Post by: betarhoalphadelta on December 07, 2020, 02:08:23 PM

It's very much a personal preference thing... If I could only the scrawny racks I see at grocery stores, I'd probably do spares regardless.

Yesterday my plan was to run through the whole cook w/o any foiling of the racks, but about an hour prior to service I was getting paranoid that they wouldn't finish in time. I wrapped them for 45 minutes to finish them off and then sauced them for 15 minutes to set up the sauce, and they came out beautiful. To me they're a little *too* fall off the bone, and wouldn't win any KCBS medals, but that's how the family likes them, so that's how I make them.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 07, 2020, 03:25:40 PM

Quote from: bwarbiany on December 07, 2020, 02:08:23 PM

It's very much a personal preference thing... If I could only the scrawny racks I see at grocery stores, I'd probably do spares regardless.

Yesterday my plan was to run through the whole cook w/o any foiling of the racks, but about an hour prior to service I was getting paranoid that they wouldn't finish in time. I wrapped them for 45 minutes to finish them off and then sauced them for 15 minutes to set up the sauce, and they came out beautiful. To me they're a little *too* fall off the bone, and wouldn't win any KCBS medals, but that's how the family likes them, so that's how I make them.

Most people I know like their ribs more fall-off-the-bone than I do. I'd firm them up even more than I normally do, in the final step, if I were only cooking for myself.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 07, 2020, 04:10:53 PM

as do I

more meat!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on December 07, 2020, 04:21:46 PM

Spare ribs are more forgiving if you get drunk and fall asleep

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta 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!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan 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.

(https://i.imgur.com/4s07e1i.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 08, 2020, 09:17:51 AM

Never tried it. This is my go to for flank steak.

https://www.seriouseats.com/recipes/2017/06/black-diamond-steak-marinade-recipe.html

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 08, 2020, 09:19:36 AM

Looks good. try the Adolph's though. It does not disappoint.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF 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

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF 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

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 08, 2020, 10:19:44 AM

Fine then. Leaves more ribeye for me.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 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. (https://olamaieaustin.com/)[/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]

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 08, 2020, 03:57:40 PM

Well that formatting turned out crappy

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 08, 2020, 04:01:41 PM

My top 2 to try.......

Day 4 - Fri, Dec. 11th: 1lb Chicken Fried Beef Rib with Cream Gravy and Cheesy Tater Tot Casserole. (because beef rib)

Day 11 - Sat, Dec 19th: Chef Callie Speer’s Famous Migas Kolache with Smoked Pulled Pork. (because Kolache)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 08, 2020, 04:11:40 PM

Quote from: FearlessF on December 08, 2020, 04:01:41 PM

My top 2 to try.......

Day 4 - Fri, Dec. 11th: 1lb Chicken Fried Beef Rib with Cream Gravy and Cheesy Tater Tot Casserole. (because beef rib)

Day 11 - Sat, Dec 19th: Chef Callie Speer’s Famous Migas Kolache with Smoked Pulled Pork. (because Kolache)

The chicken fried beef rib is fantastic, I usually get by for that dish, at the very least, each year. The brisket gumbo is really good too.

And I'd like to try that pulled pork kolache, as well.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Drew4UTk on December 08, 2020, 04:27:02 PM

don't know what interest this will generate.... but... I'm making books now.... note: i'm damn sure not writing books... i'm 'making' them.

example:
(https://www.drewswoodcraft.com/wp-content/uploads/2020/12/burned-book-1-e1607407122191.jpeg)

so what i propose:

I'm going to make a series of 'guest books' for rentals over on the island... and a cookbook as it turns out. blank, obviously.

The books will be clad in Russian Birch as the one above is- however, the binder will be perforated and with sleeved bolts binding it... this allows it to be added to or reduced by the end user. I figure to make the covers with 'windows' exposing the layer below for an added touch of what i will loosely and mockingly describe as 'class'... lol...

what i'd like to see- IF anyone here is interested...

I will post a format- basically a 'form'... if you would like to play along, you can download the form and populate it with your recipe before re-hanging it on the site... and become famous and irresistible to the ladies... perhaps rich. or, maybe not. likely not, actually. i will collect them and add them to the book.

there will be plenty of blank pages in the book to add your own personal recipes- or the ones you steal from your wives...

at some point this week, if there is any interests in this generated from this post, i'll post up pics of the bones of this book.

I will have maybe $10 into each book.. i'd like to sell them for at least $15... all proceeds go to keeping the site running, which has been a negative endeavor since its inception. this is well into year four... it's gotta be self sufficient at some point, and...........

this would be a killer way to do it.

thoughts?

edited to add: this 'idea' is not mine- it belonged to @bwarbiany (https://www.cfb51.com/index.php?action=profile;u=19) ... i just decided to apply some (mocking reference again) 'craftsmanship' to it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 08, 2020, 04:51:32 PM

So this would be the CFB51 cook book in print form?

I'd pay $50 for that, and I'd contribute to the content.

How many pages are you looking at?

Sections, like Italian, French, Korean, BBQ, German, etc?

Apps, sides, soups, salads, mains, dessert, bacon, etc.?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 08, 2020, 04:56:52 PM

Do you have the ability to print full-color pages--hopefully glossy? I feel like that's somewhat important for a cookbook.

But beyond that, it sounds awesome. As mentioned, I think there's a huge opportunity here for something that's marketed at the new college grad (a gift paid for by their parents/relatives of course) football fan. Recipes should of course include appetizers, mains, sides, etc. Some that are tailgate-friendly and some that are home-cooked. And it could totally include various "essays" for lack of a better word on basics of cooking, necessary equipment, etc etc etc...

I think we can all contribute various recipes. I can [and others might as well] offer writeups such as knives and knife care, various pros and cons of grills and smokers types, the starter kitchen equipment every new cook needs, etc...

BTW I think if we do it right, you should be able to pull in more than $15 ea.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 08, 2020, 04:59:23 PM

Quote from: bwarbiany on December 08, 2020, 04:56:52 PM

Do you have the ability to print full-color pages--hopefully glossy? I feel like that's somewhat important for a cookbook.

But beyond that, it sounds awesome. As mentioned, I think there's a huge opportunity here for something that's marketed at the new college grad (a gift paid for by their parents/relatives of course) football fan. Recipes should of course include appetizers, mains, sides, etc. Some that are tailgate-friendly and some that are home-cooked. And it could totally include various "essays" for lack of a better word on basics of cooking, necessary equipment, etc etc etc...

I think we can all contribute various recipes. I can [and others might as well] offer writeups such as knives and knife care, various pros and cons of grills and smokers types, the starter kitchen equipment every new cook needs, etc...

BTW I think if we do it right, you should be able to pull in more than $15 ea.

Now we're talking something like Julia would write. I like it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 08, 2020, 05:02:30 PM

I can contribute a couple pages and would pay at least $20

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Drew4UTk on December 08, 2020, 05:29:21 PM

I cant print volume nor glossy... but... the print shop can. Tabulation or sections are easy enough...

We can proceed as the group decides- my idea was basically to bind it in my own creation, and allow recipes and such from this thread and our contributors, along with a bunch of blank pages for folks to add their own... sort of a cooking/smoking/grilling starter book...

I love the idea about things folks don't talk about lot about... care of a good knife.. pros/cons of various types of smokers... how to select a good cut of beef/pork... pairing drinks.. these could be the breaks between sections... just a thought .

I'll mock up a cover/binder... post it up.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on December 11, 2020, 01:00:18 AM

https://www.facebook.com/KraftyKitcheneezwithNita/photos/a.1538643436352448/2712790158937764/?type=3 (https://www.facebook.com/KraftyKitcheneezwithNita/photos/a.1538643436352448/2712790158937764/?type=3)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 11, 2020, 11:46:29 AM

Do you know that If you boil some bay leaves in a glass of water and taste it, it will have little to no flavor?

glad someone else tried that so I didn't need to.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on December 11, 2020, 05:11:38 PM

did you keep reading?Basil leaves - Bud Water - what the difference

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 11, 2020, 08:27:55 PM

there's bay leaves in Budweiser?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: GopherRock on December 18, 2020, 01:57:04 PM

Gotta throw in a plug for the Costco house brand tortellini. We made a tomato-tortellini soup last night that was fantastic, due in no small part to this. Really great stuff.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 18, 2020, 01:59:20 PM

Quote from: GopherRock on December 18, 2020, 01:57:04 PM

Gotta throw in a plug for the Costco house brand tortellini. We made a tomato-tortellini soup last night that was fantastic, due in no small part to this. Really great stuff.

We use that stuff a lot [to the extent we ever eat pasta] as well. My wife makes a Greek tortellini salad that is really good. Super-easy, and delicious.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on December 29, 2020, 11:43:02 AM

I finally broke down and bought a new food processor. I had one but it got lost when we moved, and I rarely used it due to space. Costco had an open box 9 cup Kitchenaid for 75 bucks, so I picked it up. And man, where has it been all my life? I cut an onion in half and threw it in to make sure it worked, and in 3 seconds I had a diced onion. Throw away the knives

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 29, 2020, 12:06:29 PM

Quote from: MaximumSam on December 29, 2020, 11:43:02 AM

I finally broke down and bought a new food processor. I had one but it got lost when we moved, and I rarely used it due to space. Costco had an open box 9 cup Kitchenaid for 75 bucks, so I picked it up. And man, where has it been all my life? I cut an onion in half and threw it in to make sure it worked, and in 3 seconds I had a diced onion.

Yeah, it's amazing how useful they are. My wife makes a great shredded Brussels sprout recipe and that food processor makes short work of a bag of sprouts. We probably use ours at least twice a week.

Quote

Throw away the knives

Now that's just crazy talk. Heck, I can dice an onion much faster with my knife than taking out the food processor, setting it up, cutting an onion in half, pulling off the peel, throwing it in the food processor, processing it, cleaning the food processor, and putting everything away. And I get a uniform dice when I do it by hand, whereas the food processor might be all sorts of piece sizes.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 29, 2020, 12:12:39 PM

Shredded brussels...

Ina Garten?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 29, 2020, 12:27:48 PM

Quote from: 847badgerfan on December 29, 2020, 12:12:39 PM

Shredded brussels...

Ina Garten?

Yes, although sometimes we omit the pancetta/bacon if we don't have any on hand, or replace the shallot with red onion likewise if we don't have shallot on hand. I think she makes it probably twice a month.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 29, 2020, 12:45:57 PM

I make that one every couple of months or so.

I agree on the knife thing too. I can dice an onion in <90 seconds, and wipe down my knife and board in <30 seconds. <2 minutes total.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on December 29, 2020, 03:23:46 PM

Heh well I still say peeling the onion takes about 10 seconds, processing takes 5, and rinsing the machine takes another 15. So that ain't bad.

Anyway, though, I was just surprised about that because I always thought about the food processor more being about combining things into a paste that are too thick for the blender. I have been wanting to make some chili pastes and things like that. Also intrigued by grinding meat in it. Anyone tried that?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 29, 2020, 03:53:02 PM

I use my meat grinder. If you have a Kitchenaid mixer you can get an attachment for that.

I've used the processor for further grinding, when I make gyros.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on December 29, 2020, 04:45:00 PM

Quote from: 847badgerfan on December 29, 2020, 03:53:02 PM

I use my meat grinder. If you have a Kitchenaid mixer you can get an attachment for that.

I've used the processor for further grinding, when I make gyros.

I plan on getting a grinder. We bought a dedicated freezer so I can finally store it properly.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 29, 2020, 04:52:40 PM

I have a Waring. Does the job. This was a gift prior to me having the Kitchenaid mixer, otherwise I would have went the attachment route.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 29, 2020, 05:48:21 PM

I have the Kitchenaid grinder attachment. It works, but it's slow and can be a pain when the quantities go up. When I'm doing burger blend it's 7-10# of meat, which can take a while.

If you plan on grinding a LOT of meat, I've heard that dedicated grinders (https://www.lemproducts.com/category/butcher-meat-grinders) are a heck of a lot faster and better -- but at a hell of a price.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 30, 2020, 08:57:29 AM

I think mine was about $250. So you're saying I should keep it (I was thinking of selling) and stay away from the attachment option?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 30, 2020, 09:04:54 AM

Quote from: 847badgerfan on December 30, 2020, 08:57:29 AM

I think mine was about $250. So you're saying I should keep it (I was thinking of selling) and stay away from the attachment option?

Yes. Without knowing the specs of the waring, I'll bet the attachment option is a downgrade IMHO.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 30, 2020, 09:09:06 AM

I can do 10# of meat in about 10 minutes.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on December 30, 2020, 08:00:38 PM

I did order the knock off kitchen-aid grinder. Hopefully it works. It got good reviews, was all metal, and was about half the price

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on December 31, 2020, 11:50:18 AM

Will be using ATK's Crockpot Rib Recipe.I'm using St Louis Ribs,this will be about the 5th time and I loved the results as I'm not much of a Q-Cook.I'm trying utee's yellow mustard slather method,then my own rub mix,used some Fiery 5 Flakes and Mrs Dash original/Montreal Seasoning spread over that.Letting it sit over nite covered on the back porch.

Into the Crock in the morning on low for 5-6 hrs,absolutley no fluids or juice in the bottom - it will render out.Sort of a steam/roast process.About 3 hrs into cook, open the top and use a baster to remove liquids at bottom - this creates a faux bark and a little crunch while the meat has been cooking.Usually done by 5 & 1/2 - 6 hrs

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 31, 2020, 02:12:19 PM

Sounds delicious. Only reason I don't think I would ever do crock pot ribs is that I don't think I could fit 3 slabs into a crock pot lol!

Sous vide is actually a pretty solid way to make ribs as well.

Apply liquid (usually mustard for me as well) and rub as normal, then bag them up in the vacuum sealer--I usually cut each rack in half to make it easier to fit in bags. Sous vide at 145 degrees for 24 hours. Pull them out, put them on the grill or on a baking sheet in the oven with sauce just long enough to get the sauce to set, and you're ready to eat.

You end up with ribs that are basically at "medium" doneness but perfectly tender, and they're freaking foolproof.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on December 31, 2020, 05:03:13 PM

Ya you can only get 1 set - 2 racks in the crock.Added the Mustard this time so hope fully that's not too much moisture.Find out tomorrow after noon

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 02, 2021, 08:25:54 PM

Quote from: MrNubbz on December 31, 2020, 05:03:13 PM

Ya you can only get 1 set - 2 racks in the crock.Added the Mustard this time so hope fully that's not too much moisture.Find out tomorrow after noon

How'd it work out? If it's too much liquid, you could also just use mustard powder in the rub.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on January 05, 2021, 07:16:32 PM

Update: Used my meat grinder. I used the stock plate, not entirely sure what size, probably a quarter inch. I used the aldi brand "beef ribs" which is a bit of a mystery cut. I was very happy with the grind - its an offbrand kitchenaid attachment, but it made very short work of about 3 pounds of meat. The burgers themselves were good, though had a bit of a crumbly texture. Not sure if that was the meat, the patty, or cooked too much. More experiments needed.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on January 05, 2021, 07:27:51 PM

Quote from: MaximumSam on January 05, 2021, 07:16:32 PM

Update: Used my meat grinder. I used the stock plate, not entirely sure what size, probably a quarter inch. I used the aldi brand "beef ribs" which is a bit of a mystery cut. I was very happy with the grind - its an offbrand kitchenaid attachment, but it made very short work of about 3 pounds of meat. The burgers themselves were good, though had a bit of a crumbly texture. Not sure if that was the meat, the patty, or cooked too much. More experiments needed.

Crumbly when trying to form the patty or crumbly after cooking?

If it was crumbly when trying to form the patty you might have used too large of a grind. I've had that problem using the larger plate and now go to the smaller of the two KitchenAid attachment plates. The burgers hold together better that way. However you may have to do two passes--one with the coarse grinder plate and one with the fine, because it's a lot of strain on the motor to grind raw meat chunks on the fine.

Recommend you rest the KitchenAid and put the meat in the freezer ~10 min between grinds. The freezer helps keep the fat from melting and the rest for the motor helps it not overheat.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on January 05, 2021, 08:46:32 PM

Quote from: bwarbiany on January 05, 2021, 07:27:51 PM

Crumbly when trying to form the patty or crumbly after cooking?

If it was crumbly when trying to form the patty you might have used too large of a grind. I've had that problem using the larger plate and now go to the smaller of the two KitchenAid attachment plates. The burgers hold together better that way. However you may have to do two passes--one with the coarse grinder plate and one with the fine, because it's a lot of strain on the motor to grind raw meat chunks on the fine.

Recommend you rest the KitchenAid and put the meat in the freezer ~10 min between grinds. The freezer helps keep the fat from melting and the rest for the motor helps it not overheat.

Kind of both. The first one I didn't even form a patty, just sort of put some meat in a pile on a hot skillet. That proved difficult to flip. So I formed bigger patties and worked them a bit so they would hold together. These were much easier to work with though the finished texture was still a bit crumbly.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on January 06, 2021, 03:22:54 PM

Quote from: MaximumSam on January 05, 2021, 08:46:32 PM

Kind of both. The first one I didn't even form a patty, just sort of put some meat in a pile on a hot skillet. That proved difficult to flip. So I formed bigger patties and worked them a bit so they would hold together. These were much easier to work with though the finished texture was still a bit crumbly.

Yeah, maybe try the fine plate next time and see if it goes better...

...and shoot for a known cut where you have a decent idea of what sort of fat level you're working with. Not sure what an Aldi "beef rib" is--you'd think "boneless short ribs" would be the cut of meat that's sitting on top of the short rib plate, just removed from the bone... But "boneless short ribs" can often be a mystery cut as well and doesn't cook anything like actual short rib.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 06, 2021, 03:31:30 PM

gotta have enough fat to help the patty stick together

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on January 06, 2021, 05:03:46 PM

Quote from: bwarbiany on January 06, 2021, 03:22:54 PM

Yeah, maybe try the fine plate next time and see if it goes better...

...and shoot for a known cut where you have a decent idea of what sort of fat level you're working with. Not sure what an Aldi "beef rib" is--you'd think "boneless short ribs" would be the cut of meat that's sitting on top of the short rib plate, just removed from the bone... But "boneless short ribs" can often be a mystery cut as well and doesn't cook anything like actual short rib.

I will try a finer plate and different cuts too. I was going to get chuck roast, but the ribs are already sliced about an inch wide and 3 inches long, so they come ready to grind. They have plenty of fat in them, though I can't say with any certainty how much. But I wanted to try a mix of various cuts, so we'll see.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 08, 2021, 10:35:40 AM

I use brisket, ribeye and untrimmed skirt. I also add trimmings from whole tenderloin roasts that I cut up into steaks.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on January 26, 2021, 05:27:55 PM

My wife found some pork belly in the freezer and demanded I cook it. I ended up roasting it in a cast iron skillet over some vegetables at 300 degrees for...four hours maybe. I scored it and slathered the top in salt and brown sugar. Came out pretty good - the top was crunchy and sweet and not burnt.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on January 27, 2021, 01:10:41 AM

To my surprise my wife came home with a nice trimmed and tied 4lb pork shoulder. Going to make Cubans with it. DIY marinade, OJ, lime juice, zest of both, Cointreau, garlic, cumin, a little cilantro, oregano, S&P and olive oil. Shoot for 250-275 on Egg in morning and expect 5 1/2 to 6hrs. I think I may pull it versus slicing.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on January 27, 2021, 10:11:12 AM

Quote from: MarqHusker on January 27, 2021, 01:10:41 AM

To my surprise my wife came home with a nice trimmed and tied 4lb pork shoulder. Going to make Cubans with it. DIY marinade, OJ, lime juice, zest of both, Cointreau, garlic, cumin, a little cilantro, oregano, S&P and olive oil. Shoot for 250-275 on Egg in morning and expect 5 1/2 to 6hrs. I think I may pull it versus slicing.

That sounds awesome. Salami or no?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on January 27, 2021, 10:06:19 PM

We went with ham, pickles, Swiss and a spicy brown mustard. Pretty darn good sandwich or quesidilla in my wife's case.

Here was the shoulder. 6hrs. Had some apple chips in the egg. Love the color from that marinade. It was a balmy 25 degrees today and little tough keeping temp up later, taking calls, kids coming home from school.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on January 31, 2021, 10:55:14 AM

With snow everywhere, I stocked up on random stuff. Gonna fry some chicken later and make some mac and cheese. My only tear is that I figured out I'm all out of cayenne. I guess the family will be happy.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 01, 2021, 11:16:00 AM

Red chili flakes are your friend. Grind 'em up. Or coat the chicken with Frank's before breading.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on February 09, 2021, 09:53:44 AM

February miracles - the local Costco put out beef ribs. I bought a roast and seasoned it up a bit and threw it in the oven. Contemplated trying to put some smoke on it, but it's cold and snowy out and I ain't trying to fool around in all that. How do you guys do your beef ribs? I wasn't sure on trimming them so I didn't, and I wasn't sure whether to cut them or not so I didn't.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 09, 2021, 10:17:22 AM

I have no idea, but I'd guess... don't trim them and don't cut them. Low and slow.

smoke is nice for flavor, but a good rub should be enough

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 09, 2021, 10:20:34 AM

For a full pack of beef short ribs off the plate or even chuck, I pretty much only smoke them. Don't trim, no need even to remove the membrane. 285 for 5-7 hours usually, if they're the really big ones.

For the ones that are already cut down at the grocery store, I often use them in chili or stew, any application that requires long braising time.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 09, 2021, 12:53:14 PM

Quote from: MaximumSam on February 09, 2021, 09:53:44 AM

February miracles - the local Costco put out beef ribs. I bought a roast and seasoned it up a bit and threw it in the oven. Contemplated trying to put some smoke on it, but it's cold and snowy out and I ain't trying to fool around in all that. How do you guys do your beef ribs? I wasn't sure on trimming them so I didn't, and I wasn't sure whether to cut them or not so I didn't.

I assume beef short ribs, yeah? Not beef back ribs?

For short ribs, like 94 it depends on how they're cut.

If I buy a full 3-bone plate I smoke that sucker whole. That's an impressive thing to pull of the smoker for guests.
If it's individual ribs, cut to a decent length (7"+), I might still do them on the smoker or may do a more traditional braised type application.
If they're individual and short, usually I'll do something like this: https://www.chowhound.com/recipes/pressure-cooker-cola-braised-beef-short-ribs-30305
Finally, there's sous vide for individual ribs of either length. Cook at 145 degrees for 24 hours, sear in a hot pan, and you've got perfectly tender ribs at medium doneness without the stringy texture you get from a braise.

Sous vide is a pretty unique preparation... If you have the technology, I highly recommend trying it at least once.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 09, 2021, 01:54:12 PM

I'm going to try that sous vide method.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on February 09, 2021, 03:55:42 PM

Yes - three bone plate. I'd never seen them at our Costco until yesterday.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 09, 2021, 06:54:29 PM

Quote from: MaximumSam on February 09, 2021, 03:55:42 PM

Yes - three bone plate. I'd never seen them at our Costco until yesterday.

Oh wow... I usually have to go to my premium butcher to get a 3-bone plate. If Costco started selling those, I'd be making them MUCH more often lol...

All I've ever seen at Costco is individual ribs.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 11, 2021, 11:05:55 PM

We're certainly spoiled here, I can always find them at Costco, or pretty much any of our local/regional grocery store chains.

You can also always find them crosscut at an Asian market (for making dishes like Korean Kalbi) or at a Mexican carniceria (for making dishes like tablitas).

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 12, 2021, 04:33:28 PM

I going tomorrow to try and find some of those ribs. I didn't see them at Costco last time I was there. We're Sam's members now, so that's where I'm going.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on February 20, 2021, 10:58:03 AM

Watching Cooks Country and they said that hams here are brined/lightly smoked aged and sweetners added.Black Forest Hams in Germany are supposedly regulated - dipped in cattle blood then smoked for up to 3 months.Didn't know that but the stuff they were using sure looked good and I'm not that big on ham.Roast pork is a different story

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 25, 2021, 11:17:15 AM

Quote from: 847badgerfan on February 12, 2021, 04:33:28 PM

I going tomorrow to try and find some of those ribs. I didn't see them at Costco last time I was there. We're Sam's members now, so that's where I'm going.

Any luck?

As you already know, if you can find a true butcher, they can handle it for you as well.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 25, 2021, 01:00:53 PM

I ended up not going - hopefully Sunday.

We have a couple of butchers around here, so that will be choice #2.

Beef Country - Port Charlotte Butcher Shop (beef-country.com) (http://www.beef-country.com/)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on February 26, 2021, 03:21:40 PM

Butter chicken tonight. Well, here in a sec because my wife has to leave early for work.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on February 27, 2021, 08:52:11 AM

Butter chicken

- Chop up a couple pounds of boneless chicken thighs
- Marinade in yogurt, mustard powder, garam masala, ginger, and salt
- Carmelize onions, then saute garlic and ginger
- Add in garam masala, mustard powder, cayenne, clove, chinese five spice
- Through in cashews and a big can of fire roasted tomatoes with their juice. Simmer for a while
- Spread the chicken out and broil until cooked
- Blend up what's in the pot, then add a half stick of butter and a half cup of cream and blend again
- Add chicken, serve with rice.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on March 07, 2021, 11:52:49 PM

tasty birthday pork belly from BiL this weekend.

(https://i.imgur.com/7quYti6.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on March 09, 2021, 06:17:30 PM

Anyone make tortillas? I finally ordered a press and think I'll work on that. Not sure whether to track down fresh masa or use the dried stuff, which I've never found to be all that easy to work with or good.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on March 09, 2021, 09:36:02 PM

I really need to start doing that. I'd go fresh masa.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on March 10, 2021, 08:18:34 AM

Quote from: MarqHusker on March 09, 2021, 09:36:02 PM

I really need to start doing that. I'd go fresh masa.

That's what I'd prefer though I need to find a source. I have nixtamilized corn before but not something I feel like doing again.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 12, 2021, 03:17:49 PM

Great tortillas are so cheap and plentiful here, I've never bothered making my own.

But my sister moved to Florida back in the 90s and could never find any, so she learned how to make them from a friend's mom here in Texico, so she'd never go without.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on March 12, 2021, 03:27:43 PM

I'm not exactly hurting for options, but I've been told fresh tortillas are much better than anything else, so shoot might as well try it. Feels like something I should know how to do at least.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 12, 2021, 08:37:15 PM

Quote from: MaximumSam on March 12, 2021, 03:27:43 PM

I'm not exactly hurting for options, but I've been told fresh tortillas are much better than anything else, so shoot might as well try it. Feels like something I should know how to do at least.

Yeah, fresh are best for sure. That's what I'm saying, I can go to a half dozen places within a few minutes of my house and get tortillas that were made within an hour.

But making them from scratch is a bit of a holy grail, so you should certainly try it if you want.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on March 13, 2021, 07:54:42 AM

I also bought the momofuku book (from a bookstore!) so now I have to source pork neck bones and kombu too.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 13, 2021, 08:32:03 AM

you might want to jump in by purchasing a butcher's book

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on March 13, 2021, 10:51:20 AM

Quote from: FearlessF on March 13, 2021, 08:32:03 AM

you might want to jump in by purchasing a butcher's book

Not a bad idea. I went on a tour of the ethnic groceries near my house and located some pork bones, so should be set there. Also found fenugreek, which I see in recipes but could never find at Kroger. No luck on the fresh masa so going with the dried stuff first.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 02, 2021, 03:33:46 PM

Steaks, briskets, roasts, beef ribs, every single part of a cow is delicious! Here’s a guide on how to butcher a cow from the fine folks at at Bon Apetit.

There are so many different cuts that come out of a steer, therefore we won’t go into how to cut every single one of them. Watch the video below for some great tips on butchering and trimming beef.

HOW TO BUTCHER A COW VIDEO TUTORIAL (EVERY BEEF CUT EXPLAINED)

https://www.ilovegrillingmeat.com/how-to-butcher-a-cow/?utm_source=email&utm_medium=campaign-email&utm_campaign=how%20to%20butcher%20a%20cow%2C%20free%20shoulder%20holster&_ke=eyJrbF9jb21wYW55X2lkIjogIjlQYks2ZSIsICJrbF9lbWFpbCI6ICJwaGlsQHdpYXRlbC5jb20ifQ%3D%3D (https://www.ilovegrillingmeat.com/how-to-butcher-a-cow/?utm_source=email&utm_medium=campaign-email&utm_campaign=how to butcher a cow%2C free shoulder holster&_ke=eyJrbF9jb21wYW55X2lkIjogIjlQYks2ZSIsICJrbF9lbWFpbCI6ICJwaGlsQHdpYXRlbC5jb20ifQ%3D%3D)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 02, 2021, 04:04:37 PM

There's also the cost advantage. When you buy primals or sub-primals, you may end up doing more work but you get *exactly* the cuts you want and you end up paying much less per pound.

For example if you buy an entire chuck roll, there's a bunch of fun things you can do with it:

https://www.youtube.com/watch?v=npzRwXSvEyg

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on April 08, 2021, 09:47:33 PM

Spent the past week in Western Carolina in the mountains. I almost never eat ham...but for trips to NC. They have solved the country ham like no other people on earth.

Had some other delightful bites of the pig this week, plus a fantastic Italian place in ole crunchy Asheville of all places.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on April 27, 2021, 03:00:09 PM

I bought bwarbs' recommended Sichuan book. Still haven't made any recipes in it but did make a marinade for pork shoulder out of sot sauce, sesame oil, honey, and doubanjiang, which I special ordered. It's on the grill now smoking now, interested in how it comes out.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on April 30, 2021, 09:27:03 AM

Quote from: MaximumSam on April 27, 2021, 03:00:09 PM

I bought bwarbs' recommended Sichuan book. Still haven't made any recipes in it but did make a marinade for pork shoulder out of sot sauce, sesame oil, honey, and doubanjiang, which I special ordered. It's on the grill now smoking now, interested in how it comes out.

Well-- how'd it come out?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on April 30, 2021, 06:02:09 PM

Quote from: utee94 on April 30, 2021, 09:27:03 AM

Well-- how'd it come out?

It was ok - I split it in half and did the marinade on one and a rub on the other. My grill got too hot, the one with the marinade burnt a bit. I'm not that familiar with the ingredient so not sure if it was that or the honey. I might try again and change up the ratios - it's pretty potent and kind of drowns out the other flavors.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Drew4UTk on May 21, 2021, 01:19:43 AM

https://www.facebook.com/DJTRILOGY/videos/10158653308818248

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on May 27, 2021, 04:34:20 PM

Kroger had briskets on sale so I know what I'm cooking this weekend. Threw only thing is I find trimming the fat to be annoying. I don't cook them enough to be very proficient at it, though I'll try to save the fat this time.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on May 27, 2021, 04:35:56 PM

on sale here for $3/lb

seems expensive

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 27, 2021, 05:11:24 PM

Last brisket I bought (a week ago, 12#+ that will wet-age in the cryo until Father's Day) was $4.49/lb for a full packer, USDA Prime. That's expensive as hell. Usually at Costco I'm finding them for around $3.29-3.49/lb.

Beef prices seem to be shooting up. Oddly I haven't noticed a huge bump in pork.

@MaximumSam (https://www.cfb51.com/index.php?action=profile;u=1572) was it a full packer? What weight?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on May 27, 2021, 05:22:32 PM

Quote from: betarhoalphadelta on May 27, 2021, 05:11:24 PM

Last brisket I bought (a week ago, 12#+ that will wet-age in the cryo until Father's Day) was $4.49/lb for a full packer, USDA Prime. That's expensive as hell. Usually at Costco I'm finding them for around $3.29-3.49/lb.

Beef prices seem to be shooting up. Oddly I haven't noticed a huge bump in pork.

@MaximumSam (https://www.cfb51.com/index.php?action=profile;u=1572) was it a full packer? What weight?

Yes, 13 pounds, choice, $2.99 a pound. Kroger's sale price usually reflects Costco's price, but their prices have been up and down lately.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 27, 2021, 05:25:07 PM

Not a bad cost. Prime can be overrated on brisket, because beef grading is based on the marbling in the rib primal and other areas of the animal may or may not have similar marbling. So it's always a visual/feel thing for me on which brisket is best.

What's your cooking method?

If cooking for a crowd, I always like to start with burnt ends from the point as an appetizer and then have sliced brisket flat as the main.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 27, 2021, 05:46:34 PM

I've cooked select/ungraded that turned out as well as any prime brisket I've ever purchased. The grading is pretty much irrelevant for brisket, no matter what the guys on TV say.

That said, I just picked up a 13# prime packer from Costco for $4/lb. Beef prices are definitely up right now.

I'll be smoking it, along with some pork spare ribs and a couple chickens, for a big "Eff You Covid We're All Vaxed" Memorial Day weekend shindig at my house on Sunday.

Oh, and regarding trimming a brisket-- don't worry too much about it, just remove any really hard chunks or discolored bits.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on May 27, 2021, 06:07:53 PM

Quote from: betarhoalphadelta on May 27, 2021, 05:25:07 PM

Not a bad cost. Prime can be overrated on brisket, because beef grading is based on the marbling in the rib primal and other areas of the animal may or may not have similar marbling. So it's always a visual/feel thing for me on which brisket is best.

What's your cooking method?

If cooking for a crowd, I always like to start with burnt ends from the point as an appetizer and then have sliced brisket flat as the main.

Very scientific. I season it with whatever I have on hand, throw it on the grill with some wood chunks for a few hours, then wrap it in foil and throw it in the oven for a few hours, then throw it in the cooler until I'm ready serve it, then throw it (unwrapped) in the hot oven for a bit. I've thought about cooking the flat and point separately but my laziness usually stops that.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on May 27, 2021, 06:10:36 PM

Quote from: utee94 on May 27, 2021, 05:46:34 PM

I've cooked select/ungraded that turned out as well as any prime brisket I've ever purchased. The grading is pretty much irrelevant for brisket, no matter what the guys on TV say.

That said, I just picked up a 13# prime packer from Costco for $4/lb. Beef prices are definitely up right now.

I'll be smoking it, along with some pork spare ribs and a couple chickens, for a big "Eff You Covid We're All Vaxed" Memorial Day weekend shindig at my house on Sunday.

Oh, and regarding trimming a brisket-- don't worry too much about it, just remove any really hard chunks or discolored bits.

Sounds wonderful. When I start trimming, I usually start with the goal of a very small, very uniform layer of fat, and by the end I'm just hacking ungracefully at whatever chunk of fat I see.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 27, 2021, 06:19:02 PM

Quote from: MaximumSam on May 27, 2021, 06:10:36 PM

Sounds wonderful. When I start trimming, I usually start with the goal of a very small, very uniform layer of fat, and by the end I'm just hacking ungracefully at whatever chunk of fat I see.

Of course, it also depends on how the butchers in your part of the country are trimming the packer to begin with. Down here in Texico, it's pretty well understood what customers are looking for, so the butcher has already trimmed it pretty close to the way I'd want it anyway.

I have a native Texan friend that lives in Baltimore now. He loves to smoke brisket, but his local butchers never really knew how to cut it right. Up there they trim them VERY lean, because they're typically going into the oven for that Jewish Northeastern style of braised brisket (which can, of course, be wonderful. It's just not BBQ). He finally found one local butcher who he could "teach" how to trim a brisket for BBQ, and that's where he sources all his meat now.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 27, 2021, 06:21:56 PM

Quote from: MaximumSam on May 27, 2021, 06:07:53 PM

Very scientific. I season it with whatever I have on hand, throw it on the grill with some wood chunks for a few hours, then wrap it in foil and throw it in the oven for a few hours, then throw it in the cooler until I'm ready serve it, then throw it (unwrapped) in the hot oven for a bit. I've thought about cooking the flat and point separately but my laziness usually stops that.

Yikes, do yourself a favor and do NOT cook the flat and point separately.

A full packer is a self-contained wonder that already has the perfect amount of muscle, fat, and connective tissue. Separating those two muscles changes the ratios and makes you have to do weird and unholy things to cook them to any semblance of proper.

Meat, smoke, and time. It's all you need.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 27, 2021, 07:34:28 PM

Quote from: MaximumSam on May 27, 2021, 06:07:53 PM

Very scientific. I season it with whatever I have on hand, throw it on the grill with some wood chunks for a few hours, then wrap it in foil and throw it in the oven for a few hours, then throw it in the cooler until I'm ready serve it, then throw it (unwrapped) in the hot oven for a bit. I've thought about cooking the flat and point separately but my laziness usually stops that.

"A few hours" is plenty scientific for brisket...

...IF you know how to figure out whether it's done or not.

It's certainly not time... And it's not even temp... It's tenderness.

I assume you have a way to check that and that's your doneness measurement?

If not, I'm sure either 94 or I can tell you how to do it lol...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on May 28, 2021, 06:01:36 AM

Quote from: utee94 on May 27, 2021, 06:21:56 PM

Yikes, do yourself a favor and do NOT cook the flat and point separately.

A full packer is a self-contained wonder that already has the perfect amount of muscle, fat, and connective tissue. Separating those two muscles changes the ratios and makes you have to do weird and unholy things to cook them to any semblance of proper.

Meat, smoke, and time. It's all you need.

I mean, I've never had any major problems, but they are typically two different sizes and shapes, the fat content is much different, and physics is undefeated. Isn't the whole point of burnt ends that the point can take way more cooking?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on May 28, 2021, 06:02:41 AM

Quote from: betarhoalphadelta on May 27, 2021, 07:34:28 PM

"A few hours" is plenty scientific for brisket...

...IF you know how to figure out whether it's done or not.

It's certainly not time... And it's not even temp... It's tenderness.

I assume you have a way to check that and that's your doneness measurement?

If not, I'm sure either 94 or I can tell you how to do it lol...

Yeah, I stick in a thermometer. If it goes in real easily, I'm good to go (also looking for around 200 degrees)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 28, 2021, 09:31:14 AM

The probe is the ultimate indicator for sure.

I've had briskets that didn't probe done until it was 207 in the flat. I also had one probe tender at 198-- that was a big surprise to me but it turned out perfect.

Most times, when a brisket turns out tough and/or dry, it's because it was UNDERcooked. It's counter-intuitive and a lot of people don't get it, but that's the way the breakdown of tissues in the meat works out.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 28, 2021, 09:32:32 AM

Quote from: MaximumSam on May 28, 2021, 06:01:36 AM

I mean, I've never had any major problems, but they are typically two different sizes and shapes, the fat content is much different, and physics is undefeated. Isn't the whole point of burnt ends that the point can take way more cooking?

Yeah, you can separate the point and cook it however you want. But the flat needs the point's help. Cooking flats by themselves, requires you to jump through extra hoops that just aren't necessary if you simply keep the packer together.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 01, 2021, 10:57:54 AM

Quote from: utee94 on May 27, 2021, 05:46:34 PM

I've cooked select/ungraded that turned out as well as any prime brisket I've ever purchased. The grading is pretty much irrelevant for brisket, no matter what the guys on TV say.

That said, I just picked up a 13# prime packer from Costco for $4/lb. Beef prices are definitely up right now.

I'll be smoking it, along with some pork spare ribs and a couple chickens, for a big "Eff You Covid We're All Vaxed" Memorial Day weekend shindig at my house on Sunday.

Oh, and regarding trimming a brisket-- don't worry too much about it, just remove any really hard chunks or discolored bits.

Didn't end up smoking the yardbirds, but man the brisket and ribs turned out awesome. My i s c & a aggie wife said she thinks it was my best ever. I think she might be right.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 15, 2021, 01:25:34 PM

You know, for a long while I've been a "reverse sear" guy when it comes to steak. I learned it from Amazing Ribs, where I've learned a lot of great things about cooking--and it helped me get my steaks from novice to very good. But it's time to graduate to a better method.

I believe the reverse sear is targeted at people who don't know that much about cooking, don't know that much about how to finish a piece of meat, and thus it helps them to avoid overcooking. However, by getting the temp up to near-done levels and then blasting it with high heat to sear, it makes it extraordinarily difficult to make sure that you get a perfect sear and perfect doneness. You're always playing a dangerous game that if you sear it as strong as you want, are you going to be above, at, or below your target internal temp?

For a novice, I think too many of them just throw steaks on a hot grill and cook over direct heat, which means the outside is charred black to get to appropriate doneness, or the inside is raw to get to appropriate color outside. For those folks, reverse sear is an improvement.

But there's a reason no serious chefs or steakhouses use the reverse sear, and I think it's because of the problem I mentioned above of having to time it perfectly to get the color and doneness perfectly right.

So I'm back to the sear-then-finish method.

Two ways to do it:

Grill: This method either requires two grills, a grill that can easily support two-zone cooking with one portion indirect, or searing on the grill and then moving inside to an oven. To do this, you need one grill ripping hot--hotter than many grills support unless they are a kettle with a bunch of coals piled up, a kamado, or a grill with a dedicated searing station. Many gassers aren't good at this, and pellet grills even worse. At this point you want extreme direct heat. Cook on all sides until you get the right color. Feel free to flip as many times as you need to avoid burning the meat--don't be a "I only flip ONCE" guy or you're likely to burn it if the grill is hot enough. Once the color is right, remove to a MUCH lower temp grill or the oven--in this case the pellet grills are great because they're automatically indirect and you can set them to a low temp like 225. Stick a leave-in meat thermometer in the grill and let the steak slowly come up to temp until you get to your desired temp MINUS 5 degrees which will carry over during resting. So for medium rare (130-135 IT) I'll pull at about 127 degrees and wrap in foil on a cutting board / etc to rest.
Stove/oven: Preheat the oven to 225 and get a cast iron pan on top of a flame on HIGH heat. Get some oil and butter sizzling in the pan, and set the steak(s) down in the pan. You can optionally add some herbs/garlic to the pan. Depending on the shape and thickness of the steak, you may or may not want to sear the sides; a thinner steak it won't matter. If you sear the sides, do the sides about a minute each before the top or bottom. You don't need to worry about the same level of color as the top or bottom, and if you do, you risk overcooking. But once the sides are lightly seared, put the steak face down in the pan and sear 4-5 minutes, basting the top with the butter/oil mixture as you go. After 4-5 minutes, flip the steak, insert a leave-in remote thermometer in the center, and put it immediately into the oven--the opposite side will sear nicely due to the hot pan. Leave in the oven until your IT reads your desired temp minus 5 degrees, and then remove to foil and a cutting board / etc to rest. Do NOT leave the steak resting in the hot cast iron pan or it will overcook.

Reverse sear is a great method to learn for cooking steak... But this is better.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 15, 2021, 01:37:39 PM

flip it more than once if needed, no harm in that

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 15, 2021, 04:47:55 PM

Best steaks I've done in recent memory were on our campout over Spring Break. I had a bunch of mesquite splits that I burned down to coals on one side of the firepit, then shoveled over to the grill side of the fire pit and threw the steaks over the grate. It was a large grate so I had plenty of room to move the steaks around to either get them closer to the heat, or further away. The were perfectly seared, perfectly cooked, and had just a hint of the mesquite smokiness to them. All around, pretty perfect.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 24, 2021, 10:53:10 AM

Thermoworks just released the Thermapen ONE. 1-second readings of temp.

https://www.thermoworks.com/thermapen-one

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 24, 2021, 12:23:21 PM

Quote from: betarhoalphadelta on June 24, 2021, 10:53:10 AM

Thermoworks just released the Thermapen ONE. 1-second readings of temp.

https://www.thermoworks.com/thermapen-one

Those are nice. But invariably I end up forgetting and leaving it outside in the rain or something, and have to get a new one once every couple of years. So I buy the cheapies.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 24, 2021, 04:54:07 PM

mine is cheap (disposable), takes about 10 seconds

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 25, 2021, 09:09:36 AM

Man that's a while. Mine's cheap but still reads within a couple seconds.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 25, 2021, 09:55:55 AM

might be a bit exaggerated, depends on how far it has to climb

I grill in my attached garage in the winter, sometimes 30 degrees or less

30 to 130 for med rare

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 25, 2021, 10:01:51 AM

Quote from: FearlessF on June 25, 2021, 09:55:55 AM

might be a bit exaggerated, depends on how far it has to climb

I grill in my attached garage in the winter, sometimes 30 degrees or less

30 to 130 for med rare

You start your meat out frozen??? ;)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 25, 2021, 10:07:17 AM

no, but the thermometer starts out at 30 degrees or less in the garage

we call it winter

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 25, 2021, 11:35:55 AM

Never heard of it

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 25, 2021, 12:45:35 PM

Quote from: utee94 on June 25, 2021, 11:35:55 AM

Never heard of it

I have. You wouldn't like it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on July 16, 2021, 08:46:46 PM

Headed for OBX tomorrow. Good beach picnic ideas?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 19, 2021, 01:55:41 PM

Quote from: MaximumSam on July 16, 2021, 08:46:46 PM

Headed for OBX tomorrow. Good beach picnic ideas?

We always keep it simple on the beach. I don't like preparing stuff from scratch out there, wind can blow sand into it as you're making it.

Pimiento cheese sandwiches, ham salad, tuna salad, etc.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 19, 2021, 02:26:15 PM

Quote from: utee94 on July 19, 2021, 01:55:41 PM

We always keep it simple on the beach. I don't like preparing stuff from scratch out there, wind can blow sand into it as you're making it.

Pimiento cheese sandwiches, ham salad, tuna salad, etc.

must be why I'm not much of a beach person
I like to eat better than that

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 20, 2021, 12:51:08 PM

Quote from: FearlessF on July 19, 2021, 02:26:15 PM

must be why I'm not much of a beach person
I like to eat better than that

You can eat whatever you like, wherever you like. But wind and salt and sand are prevalent at most beaches, so I like to plan accordingly.

Plus, I love pimiento cheese sandwiches. About the only time I ever eat them, is whilst camping or picnicking, and I consider them a treat.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 20, 2021, 03:33:45 PM

I eat them on Master's week

that's enough of a treat for me

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on August 16, 2021, 12:53:53 PM

Quote from: utee94 on June 25, 2021, 10:01:51 AM

You start your meat out frozen??? ;)

Sometimes he saves the left over shark water - even if it's two yrs old

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on August 16, 2021, 12:56:09 PM

Quote from: FearlessF on July 19, 2021, 02:26:15 PM

must be why I'm not much of a beach person
I like to eat better than that

Did the masses try saving you by dragging you back out to sea?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 16, 2021, 12:59:14 PM

I'm a landlubber

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on August 22, 2021, 12:51:54 PM

Trying sous vide, with green egg finish on a 7 1/2 pork shoulder. About 18hours at 145, now the remainder of the time on the Egg to 180+.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on August 24, 2021, 09:05:58 PM

Quote from: MarqHusker on August 22, 2021, 12:51:54 PM

Trying sous vide, with green egg finish on a 7 1/2 pork shoulder. About 18hours at 145, now the remainder of the time on the Egg to 180+.

Well?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on August 25, 2021, 11:56:01 PM

Oh yeah

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on August 26, 2021, 12:02:47 AM

That was a big success. The shoulder was already vacuum packed so while in the bath for 18 hrs it had zero rub whatsoever. I pulled it out at 18hrs ish, patted it dry and then did the usual yellow mustard as glue and then my rub started the fire and probably put the meat on the grill 30 minutes later. 2 1/2-3 hrs on Egg at about 250 until internal hit 180+ There she is. Impressive bark,

I was a little worried the rub would be flaking off with such a short time on Egg. No issues. Good bark, requisite cosmetic smoke ring. Very successful and I didn't have to get up at 5am to handle the cook for a early Sunday night dinner.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on August 26, 2021, 12:06:14 AM

Oh, I was at Meijer earlier this year and saw this shoulder in the low open case, and was like 'wtf' 99 cents a pound! I rarely buy meat at Meijer. Final note I dropped that shoulder in the sous vide bath and it was still about 90% frozen!

I broke a lot of rules here. 🤭

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on August 26, 2021, 12:10:57 AM

Proof!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on September 06, 2021, 07:27:07 PM

(https://i.imgur.com/COxHPpq.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on September 06, 2021, 09:52:47 PM

Sliced the brisket in two because I needed to use a different grill and I ran to the movies while it was cooking. Turned out...good actually. Especially for as ad libbed as it was. Also Shang-Chi - good movie! I was pretty meh on the previews and never really heard of the character, but it was pretty fun. Much more excited for these new MCU movies.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on September 11, 2021, 10:20:19 PM

(https://i.imgur.com/iiMKue1.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 12, 2021, 09:38:45 AM

take it to the whimsical thread

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on September 17, 2021, 09:22:15 PM

I can't I mailed it to some poor rube's Sharkwater Tailgate Party.Looks like something that would go with a Runza - what ever those things are

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on September 18, 2021, 08:19:02 AM

(https://i.imgur.com/ioaMWaK.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on November 21, 2021, 10:43:38 AM

I skimmed through this thread and didn't see it, so here it is. This recipe is for a "small batch" and it's pretty boozy, as it should be.

Great Uncle George's Eggnog

14 eggs (divided)
2 cups sugar
1 pint heavy cream
1.5 quarts light cream (half and half)
1/5th whiskey (more or less to taste)
Dark rum (to taste, 1 cup or so)

Directions:
1) Cream egg yolks with sugar (we use our stand mixer for this)
2) Put in a large container, and stir in the whiskey
3) Whip heavy cream, add to container (don't whip it all the way into butter, I did that once long ago and it is NOT good )
4) Whip egg whites to stiff peaks, add in to container
5) Whip air into light cream, and add to container
6) Stir all mixture together, add dark rum
7) Serve chilled, keep stirring as you serve to keep it combined
8) Add fresh-grated nutmeg and/or cinnamon to taste, per cup

"Remember that it should be strong, as weak eggnog is insipid."

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on November 23, 2021, 12:38:30 AM

Was your great uncle George Dickel

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on November 23, 2021, 05:41:34 PM

Quote from: MrNubbz on November 23, 2021, 12:38:30 AM

Was your great uncle George Dickel

No but he prolly shoulda been.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on December 06, 2021, 07:14:35 AM

Going to start working through an old Rick Bayless cookbook I have. Better stock up on raisins.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 06, 2021, 06:43:06 PM

In Mexico they love them some golden raisins, be sure to get the right kind!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on December 06, 2021, 06:45:47 PM

First up were some empanadas. I used a flour dough and a filling of ground beef, onions, garlic, tomatoes, raisins, and olives, as well as poultry seasoning and jack cheese. I'm not a big fan of olives and not sure I've ever put raisins in anyone savory, but it came out pretty well. Not pretty, but the flavors weren't too olivey or raisiny. Made me think back to people making these, filling them with whatever they had on hand. I don't love ground meat in these kinds of things, mostly did it because I had leftover ground meat from making burgers.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 07, 2021, 09:20:31 AM

I like ground meat in an empenada but the mixture can't be too wet when it's made, needs to be pretty dry actually.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 07, 2021, 09:23:11 AM

We were talking about picadillo the other day, my dad has a picadillo recipe from his youth in the 40s and 50s in West Texas. We always make it around Christmastime and usually eat it as a meaty dip, but it can be used for almost anything, including as a filling for empanadas, tacos, enchiladas, or chile rellenos.

I'll be making some for the eggnog party this weekend, I'll post up the recipe when I do.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on December 07, 2021, 12:25:51 PM

I was worried about the dough, just because I don't make a lot of dough for anything besides biscuits and cookies. But it came out fine - wife loved them, so hey, that's good. I'm trying to reach out with new flavors - the original recipe was ground pork with cinnamon, cloves, raisins, and almonds. I think I'd like to make some with sweet plantain and shredded beef.

If I can find some goat leg he has a recipe that I'd like to try next.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 08, 2021, 02:02:00 PM

Here's my dad's picadillo recipe:

1/2 lb hot bulk pork sausage (breakfast sausage)
1 lb ground beef
1 tsp salt
pepper to taste
1 16 oz can crushed tomatoes
3 green onions, chopped
2.5 oz chopped pimiento peppers
1/4 - 1/2 cup almond slices
1 clove garlic, minced
1 can tomato paste (6 oz)
2 jalapenos, chopped
1/2 to 3/4 cup golden raisins
1/4 tsp Mexican oregano

Mix meats together by hand. Pour into a large pan and barely cover with water. Add salt and pepper. Stir meat until well blended. Simmer covered for 30 minutes. Add remaining ingredients and cook 15 minutes longer. Serve hot in a chafing dish with tortilla chips. Freezes well.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on January 11, 2022, 06:18:16 PM

(https://i.imgur.com/eCWfAIb.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on January 29, 2022, 09:42:46 PM

So I rubbed up this 5 1/2 lb beef short rib plate Thursday night, thinking I'd smoke it on the Egg on Friday, as I have to spend much of Sat/Sun at Munciana for vball. Friday comes and its blowing snow like crazy which makes it a little difficult in light of the fact that I'm working (in/out of house, likely making a mess). so I hold off til to start it after I duck home this afternoon, and I guess it'll be a snack tonight and assemble a Sunday night dinner with this beaut. S&P plus garlic powder for the rub. spritz of red wine & beef broth at periodic intervals during the (about) 6 hour cook at 215-230 degrees. I used my new 'Meater' wireless/bluetooth thermometer which I got as a gift. works well, though seems to be a battery suck on the phone.

(https://i.imgur.com/qYd60wi.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on January 29, 2022, 09:44:24 PM

the before .(https://i.imgur.com/u4U8jkO.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on January 29, 2022, 11:05:04 PM

I love smoking the entire short rib plate as a whole. I need to that again soon.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 31, 2022, 12:35:36 PM

Quote from: betarhoalphadelta on January 29, 2022, 11:05:04 PM

I love smoking the entire short rib plate as a whole. I need to that again soon.

That's the only way I'll do BBQ beef ribs anymore. It's pricey but worth it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on February 02, 2022, 01:03:06 AM

(https://i.imgur.com/mypjM7j.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 02, 2022, 10:22:02 PM

Quote from: utee94 on January 31, 2022, 12:35:36 PM

That's the only way I'll do BBQ beef ribs anymore. It's pricey but worth it.

MMMMM, beef ribs!!!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 03, 2022, 11:17:46 AM

(https://i.imgur.com/PPbAxih.png)

Yes, that is a chicken-fried BBQ beef rib. It's pretty darn tasty.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 03, 2022, 11:31:45 AM

Quote from: utee94 on February 03, 2022, 11:17:46 AM

(https://i.imgur.com/PPbAxih.png)

Yes, that is a chicken-fried BBQ beef rib. It's pretty darn tasty.

Your campaign to keep people from moving there is not helped by this picture :57:

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 05, 2022, 03:24:38 PM

Good point.

I meant to go on to say that the chicken-fried BBQ beef rib was invented in Southern California, they do it better than anyone, and everyone should move there ASAP to partake in its deliciousness.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 06, 2022, 04:34:30 PM

went to the website

looking for a thirsty planet location near DFW

love all types of beef ribs and would like to try chicken-fried BBQ beef rib

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 06, 2022, 04:46:39 PM

Quote from: FearlessF on February 06, 2022, 04:34:30 PM

went to the website

looking for a thirsty planet location near DFW

love all types of beef ribs and would like to try chicken-fried BBQ beef rib

Thirsty Planet is a local brewery but that's not where you get the chicken fried BBQ beef rib.

http://www.stilesswitchbbq.com/

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 06, 2022, 08:27:03 PM

only 2 locations?

nothing in Dallas/Forth Worth? dern

the Cedar Park location would have been close to where my brother lived, but probably wasn't there the last time I visited him in Round Rock

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 07, 2022, 12:14:03 AM

Yeah it's an Austin-only kinda thing. The one in Cedar Park opened about a year and a half ago. It's maybe 5 minutes from my house.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 07, 2022, 09:56:54 AM

I'll say when I first saw the URL, my brain read it as "Stiless Witch BBQ"...

Which admittedly would be a cooler name.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 07, 2022, 03:24:15 PM

I'll admit I'm not a big fan of witches.

Except for those girls in Charmed. They were okay by me.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 07, 2022, 05:01:40 PM

Quote from: utee94 on February 07, 2022, 03:24:15 PM

I'll admit I'm not a big fan of witches.

Except for those girls in Charmed. They were okay by me.

A few years back at my old gym, it was quite often I'd be on the treadmill or elliptical while watching Charmed with no sound.

Ya know, it helps keep the heart rate up.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Drew4UTk on February 24, 2022, 11:04:24 PM

!!!!!DOH!!!! ... this has gotta happen...

https://www.instagram.com/p/CaYmP5hrG5J/?utm_medium=copy_link

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 25, 2022, 12:17:12 AM

All I can say is... Don't put your wife's Le Creuset on the smoker. Buy a Lodge for that :57:

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 25, 2022, 12:24:30 AM

I wouldn't do it to my Lodge, either. This is why God created foil pans.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 25, 2022, 09:22:08 AM

disposable

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 27, 2022, 11:40:01 PM

I made the BBQ duck enchiladas again for my family's annual Enchilada-off a couple of weeks ago. Competition was super-fierce. My nephew made some smoked beef tenderloin enchiladas that were really special, but I think my dad regained the crown with his pecan-smoked pulled pork stacked enchiladas West-Texas style. Those were really pretty freaking awesome.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 28, 2022, 12:02:25 AM

pork fat has a way of sticking to the good spices

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: GopherRock on August 23, 2022, 10:46:40 AM

So the kitchen at the Resident Genius World Headquarters produced this batch of croissants and cinnamon rolls last week...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on August 23, 2022, 10:48:07 AM

Recipes.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: GopherRock on August 23, 2022, 02:55:10 PM

These are both Zingerman's Bakehouse recipes that we got through virtual classes. The cinnamon roll one is shorter than the croissants, but both are quite long and detailed. I can try to tap them out here, but I'm not sure if I could get away with it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: GopherRock on August 26, 2022, 05:01:33 PM

Quote from: 847badgerfan on August 23, 2022, 10:48:07 AM

Recipes.

Check your email.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on August 27, 2022, 08:40:24 AM

Thanks pal.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 27, 2022, 09:39:45 AM

probably just way too large and complicated to share on this forum

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on August 27, 2022, 12:45:57 PM

https://youtu.be/pZ73qzGT8q4

PROBLEMS?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on August 30, 2022, 08:41:58 AM

Quote from: FearlessF on August 27, 2022, 09:39:45 AM

probably just way too large and complicated to share on this forum

I know, right? Nevermind the scores of pages we've posted with very detailed recipes for BBQ duck enchiladas and whatnot...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: GopherRock on August 30, 2022, 11:46:45 AM

Quote from: utee94 on August 30, 2022, 08:41:58 AM

I know, right? Nevermind the scores of pages we've posted with very detailed recipes for BBQ duck enchiladas and whatnot...

My main concern with posting these recipes is not the complication thereof, it's the fact that the recipes aren't mine. Putting them out in this forum means that I can't guarantee that they'll only be for home use (this is what the disclaimer at the bottom of the packets state), and I don't want to have to deal with Zingerman's IP attorneys.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 30, 2022, 02:27:05 PM

chicken!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 31, 2022, 07:21:30 PM

Welcome to the world's most trusted authority on deliciousness. Millions of passionate, discerning, curious, and very hungry people come to Serious Eats in search of definitive recipes, hard-core food science, trailblazing techniques, and innovative guides to essential food and drink anywhere and everywhere. They bring a scientific approach to cooking the best dishes, and busting food myths.

https://www.seriouseats.com/ (https://www.seriouseats.com/)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on September 07, 2022, 08:47:52 PM

I've started telling everyone about the benefits of eating dried grapes. It’s all about raisin awareness.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 08, 2022, 08:51:00 AM

damn it, Nubbz!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on September 08, 2022, 08:57:16 AM

BTW... That serious eats website is rock star.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on September 19, 2022, 07:09:37 PM

Quote from: FearlessF on August 31, 2022, 07:21:30 PM

Welcome to the world's most trusted authority on deliciousness. Millions of passionate, discerning, curious, and very hungry people come to Serious Eats in search of definitive recipes, hard-core food science, trailblazing techniques, and innovative guides to essential food and drink anywhere and everywhere. They bring a scientific approach to cooking the best dishes, and busting food myths.

https://www.seriouseats.com/ (https://www.seriouseats.com/)

Ya stumbled on him about 3-4 yrs ago MIT grad then Culinary Instute of America.Did a great break down on cooking steaks.Off set cooking - evenly done then when almost up to temp drag them over the fire if you need the grill marks.He points out you can make it as good as anyone.Cook raw sausage - brats and such the same way.Guy is much like Alton Brown

https://www.seriouseats.com/food-lab-how-to-grill-steak-cuts-of-steak

- Start with the right cut (I prefer ribeye).
- Check for marbling (you want plenty of intramuscular fat).
- Buy a thick steak (at least one and a half to two inches).
- Bone in or boneless, it doesn't make a difference—this is totally a matter of personal choice (I prefer bone-in).
- Get dry-aged beef (unless you don't enjoy the extra tenderness or slightly funky flavor of dry-aged meat).
- Salt in advance, and salt well. (I season mine four days in advance, but you want to do it a minimum of 40 minutes ahead of time.)
- For better searing, rest your steak uncovered on a wire rack in the fridge at least overnight and up to four days.
- Use hardwood coal if you've got it (but briquettes will work just fine), and arrange the coals in a two-zone pattern with all the heat under one half of the grill.
- Cook your meat gently, then sear at the end (this'll give you more evenly cooked meat and a better crust).
- Flip your meat as often as you like (the whole thing about only flipping once is utter nonsense, and we can prove it).
- Use a thermometer (https://www.seriouseats.com/why-do-i-need-an-instant-read-thermometer-let-me-count-the-reasons)! If you don't have one, go ahead and poke or cut-and-peek; it won't harm the steak.
- Let your meat rest. (Your meat should rest for about a third of the time it took to cook in order to prevent excess moisture loss.)

Want more detail? Good, you're my kind of people. Let's dive deeper.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 19, 2022, 09:00:25 PM

TWO THINGS

Buy a thick steak (at least one and a half to two inches).

- Flip your meat as often as you like (the whole thing about only flipping once is utter nonsense, and we can prove it).

A two inch thick steak is going to be a big un

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on September 24, 2022, 03:36:08 PM

Poor mizzou

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 24, 2022, 04:05:10 PM

I don't feel bad

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 28, 2022, 08:29:30 AM

The Washington Post offers Voraciously to help with cooking at home. Their extensive how-to section covers the basics of cooking. We think this a great resource for anyone new to cooking, or looking for new ideas.

https://www.washingtonpost.com/news/voraciously/ (https://www.washingtonpost.com/news/voraciously/)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on October 21, 2022, 12:53:39 PM

4 Surprising Secrets Behind Steak Grades, According to a Butcher

1. Steak grades are all about intermuscular fat.
According to the U.S. Department of Agriculture, steak grades are given based on the marbling of fat—the little white streaks—within a meat's muscle. There are three grades to keep in mind:

USDA Prime: The highest quality product with an abundance of marbling.

USDA Choice: Contains less marbling than Prime but is still considered a top product.

USDA Select: Leaner than the other two, and may not have as juicy or flavorful.

"When [the government] looks at grading meat, they're looking at the size of the eye, which is that that muscle that we know of on the New York strip, and the center muscle of the ribeye," says Peisker. "They're looking at the size of that, and the amount of intramuscular fat. The more intramuscular fat, the better the grade you're going to get."

2. A steak's grade can vary based on other factors.
While a steak grade primarily comes from the intermuscular fat, there are a few other factors that can cause a "ding" in a steak's grade.

"If you have a whole bunch of intramuscular fat, but you also have a whole bunch of outside fat, your score gets lessened because you have a really fat overfed product," says Peisker. "Also, if you have like a really small eye, you will get dinged for that as well."

Peisker also points out that in order to receive a steak grade, your animal must be under 30 months of age. If an animal was slaughtered after that 30-month mark, the meat is no longer eligible for a grade from the federal government. This, of course, creates some speculation around the need for steak grade, and what actually defines a quality piece of meat.

3. A graded steak doesn't always mean it's good.
Although a USDA Prime steak is considered the cream-of-the-crop, that doesn't necessarily mean that meat is going to taste good. In fact, because the producer only has 30 months to create such a product, the animal is likely fed a not-so-nutritious diet and is given implants and hormones to fatten them up.

"You're gonna have a fat steak that has zero flavor," says Peisker. "There are times when you can have such a marbled steak that it literally just tastes like beef-flavored butter."

The flavor of steak is all dependent on the animal's diet. "It's very subtle notes, but you pick up the terroir, where the animal lives, and you pick up the flavors of what the animal is fed," he says. "If the entire diet consists of corn kernels and processed soybean meal, it's going to have a much more mellow, boring flavor to it. But if an animal has the opportunity to free forage, the animal has an opportunity to exercise and live a little bit more natural life, it's going to develop more of that flavor."

To recap, the grading of a steak has nothing to do with the flavor, but simply the internal fat, the size of the eye, and the fat cap on the cut of meat.

4. Grass-fed meat typically does not get a steak grade.
Unfortunately, because a steak must stay within that 30-month mark, a grass-fed product typically won't receive a steak grade due to the slower maturing process of the animal.

"If you are a more natural program, if you're 100% grass-fed, most of the time you have to take your animal into harvest to slaughter later in its life," says Peisker. "A real high-quality grass-fed beef that marbles out almost could never get a grade of Prime because they're older. This grading system really encourages concentrated animal feeding operations."

For example, at Porter Road, the animals are fed a non-GMO grain mixture in a trough (a mixture of silage and the entire corn plate, with a kernel that is chopped up and fermented over winter for nutritional value), but are also out on the pasture 100% of the time, giving the animals an opportunity to free forage with their diet. "Our product is definitely more nutritious than its commodity counterpart because of the free grazing out in the pasture," he says. "And because they're never given any growth hormones or antibiotics."

Peisker's advice? If you're looking for a truly great-tasting steak, the best thing to do is research where it came from. "Most of the things that we think about when it comes to flavor, those [come from] the vitamins and the nutrients, and micronutrients and macronutrients," he says. "The more complex whatever we're eating becomes, the more flavorful it becomes."

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on October 23, 2022, 11:17:24 AM

most steaks are happy to sear on a grill and show their appreciation with beautiful grill marks that rival those of high-end steakhouses. Smithsonian Magazine states, " ... the heat of the grill breaks the meat's fatty acids into smaller molecules that are more volatile ... These volatiles are responsible for the steak's aroma, which accounts for the majority of its flavor." Translation: grilling steak helps it smell better, which makes it taste better. Science World backs this up by explaining that taste is 80% of how food smells to us.

But when it comes to grilling steaks, many home cooks believe in the one-flip method. That is, just flipping the steak once and calling it a day. But what happens when you flip a steak multiple times?

https://www.msn.com/en-us/foodanddrink/cookingschool/why-it-pays-to-flip-your-steak-often-on-the-grill/ar-AA11zJiL?ocid=entnewsntp&cvid=c8127b069bb04db696e1117c1d0d71e7 (https://www.msn.com/en-us/foodanddrink/cookingschool/why-it-pays-to-flip-your-steak-often-on-the-grill/ar-AA11zJiL?ocid=entnewsntp&cvid=c8127b069bb04db696e1117c1d0d71e7)

Feeling impatient and pained with hunger? Try the frequent flipping method. This will result in quicker cooking times and steaks that have an even cook, as noted by Serious Eats. The site explains that the more you flip your steak, the less chance it has to cool on the exposed side. In other words, flipping your steak often keeps the temperatures hot and even on both sides. Furthermore, frequent flipping will result in a cook time that Serious Eats states is 30% quicker than flipping it only once. And in terms of how often you should flip the steak, food scientist Harold McGee recommends one flip every 60 seconds should do the trick.

The former source also explains that constantly flipping a steak will make it cook evenly on the inside. During an experiment, Serious Eats found that flipping a steak just once resulted in a gray ring between the outer edges and the center. On the other hand, the frequent flipping method didn't show as many gray areas and the pink center was much more uniform throughout the inside of the meat.

If you're worried that a seared crust won't be able to form with this method, cookbook author Adam Perry Lang (via Kitchn) fixes this with a simple herb brush, which he uses to baste the steak multiple times per side. Think of this as slowly layering on a crust after every flip so you can get those textural contrasts that make steaks so irresistible.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on October 24, 2022, 03:50:59 PM

Several times, I've done a test with a prime brisket, and a select brisket, cooked on the exact same smoker at the same time with the same seasoning and same method.

Nobody could tell the difference.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on October 24, 2022, 05:13:43 PM

yup, brisket is much different than a steak

smoking low and slow is much different than grillin

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on October 24, 2022, 05:17:56 PM

Translation: grilling steak helps it smell better, which makes it taste better. Science World backs this up by explaining that taste is 80% of how food smells to us.

I would guess this is true compared to the sous vide method, but any good sous vider will explain searing the meat.

https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak (https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak)

Cooking steak sous vide is a two-phase process. The first phase involves sealing the steak in a plastic bag and cooking it to the desired final temperature using your sous vide device. The second phase is searing the meat to develop color, flavor, and textural contrast on its surface, and to help render and soften its fat.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on October 24, 2022, 11:09:33 PM

Michael Symon Named The Most Underrated Meat In The US

Read More: https://www.mashed.com/1064404/michael-symon-named-the-most-underrated-meat-in-the-us/?utm_campaign=clip

According to celebrity chef Michael Symon, goat meat deserves far more attention in the United States than it gets. In a reply to a fan who pointed out how little lamb Americans consume, Symon wrote, "Yup ... and goat in the US even more so." According to HuffPost, goat makes up only 6% of red meat consumption globally, at 1.7 lbs per capita on average every year. Interestingly, Sudan consumes the most goat meat of any country at 8.6 lbs per capita.

However, in the United States, goat meat consumption is likely around a quarter of that of lamb. It is estimated that Americans only consume about a quarter of a pound of goat meat per capita every year. That's pretty surprising given that our neighbors to the south, Mexico, are such big goat eaters. Goat meat features in popular dishes like birria, barbacoa, and cabrito. Other staple goat dishes from around the world include Jamaican curried goat, Indian biryani with goat, and Korean Yeomso Tang.

Not only is goat meat delicious, but it is a healthier and more sustainable option compared to other red meats. Goat is very lean, contains less saturated fat and cholesterol, and is higher in iron than other red meats (via Healthline). According to Tree Hugger, goats also have a much less significant impact on the land they are farmed on as a result of their tendency to "browse," rather than "graze."

Read More: https://www.mashed.com/1064404/michael-symon-named-the-most-underrated-meat-in-the-us/?utm_campaign=clip

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on October 25, 2022, 09:10:49 AM

Goat is pretty popular down here due to our proximity to Mexico. I love cabrito, barbacoa, and birria.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 03, 2022, 11:05:14 AM

Ever wonder how the ancient Romans fed their armies? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? So do we!!! Food history presents a fascinating buffet of popular lore and contradictory facts. Some experts say it's impossible to express this topic in exact timeline format. They are correct. Most foods are not invented; they evolve. We make food history fun.

https://foodtimeline.org/ (https://foodtimeline.org/)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on November 12, 2022, 10:00:02 AM

Miles Inn's - Charlie Boy Sandwiches

1 pound ground chuck
1 Tbsp shortening
2 tsp salt
1 onion, chopped fine (a small one)
1 Tbsp prepared yellow mustard
1 Tbsp Vinegar
1 Tbsp Sugar
Salt & Pepper to taste

In skillet, preferably cast iron, melt shortening over medium heat and sprinkle salt across the bottom. Add ground check and break up into small crumbles while cooking. Add chopped onion and keep working to break up the meat. When meat is browned, drain off any fat. Add mustard, vinegar, sugar and just enough water to barely cover meat in the pan. Cook, at a simmer, until water is all cooked out, about 15-20 minutes. Add salt and pepper to taste.

Heat your hamburger buns - they were traditionally steamed at the Miles Inn - or you can use your microwave. When buns are warm, spoon on the loose meat and add yellow mustard and dill pickle slices.

ingredients listed, but no amounts:

meat with seasonings
pickle
American cheese
a few flecks of onion
a hint of mustard
large soft hamburger bun

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on November 22, 2022, 05:41:02 PM

(https://i.imgur.com/rsnuxoT.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 22, 2022, 06:55:51 PM

you have your very own thread for that

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 11, 2022, 01:34:50 PM

I BBQ'd some pork tenderloins for our annual Christmas eggnog party, here's the goods. Smoked on my offset smoker using pecan, which is my favorite for pork and fowl.

Starting to prep:

(https://i.imgur.com/Xu9iMgy.jpg)

With the seasoning on:

(https://i.imgur.com/OTbv5us.jpg)

Placed on the smoker running ~225

(https://i.imgur.com/etBaBlJ.jpg)

Now off the smoker with an internal temp around 143, after about 1.5 hours at 225, over pecan smoke:

(https://i.imgur.com/hcggjXI.jpg)

And, the money shot, that I almost forgot to take. It was going quickly.

(https://i.imgur.com/MEGaSx3.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on December 11, 2022, 05:11:54 PM

I use Montreal Steak also,with either Spice Blends SW Flavor or MRS Dash and as you have advised yellow mustard.I'm having Tenderloin now but done in a roaster.Still pretty dern good

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 11, 2022, 06:55:24 PM

I love smoked tenderloin. It tastes fancy but it so easy to do. Done in 1.5 hours or less.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on December 11, 2022, 09:06:33 PM

Do you fuss to remove most of the silver skin? People seem quite hunkered down over that decision. I merely remove what the wife may notice.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 11, 2022, 09:36:11 PM

I used to remove all silverskin. Then one time I did a blind taste test and did a couple with the silverskin removed, and a couple with it still on. Nobody could tell the difference, not even me. So now I don't bother.

I also cook pork spare ribs with the membrane on, it actually helps hold the rack together during the cook, and it's not noticeable in the final product.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 11, 2022, 10:18:20 PM

imported products from Montreal used by a Texas smoker???

WTH???

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 11, 2022, 10:37:42 PM

Quote from: FearlessF on December 11, 2022, 10:18:20 PM

imported products from Montreal used by a Texas smoker???

WTH???

Get a rope!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on December 20, 2022, 09:57:16 PM

Wife cranked out a pan of perfect Baklava today. Man, to be able to bottle that aroma. I was scanning her old ass hand written recipe. Baking not my thing, but I'll consume.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on December 20, 2022, 10:04:15 PM

Try some.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: GopherRock on December 22, 2022, 02:37:28 PM

That looks delicious!

Any advice for beef tenderloin? My FIL got a chunk of one and we're cooking it for Christmas dinner.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 23, 2022, 12:52:28 PM

Quote from: GopherRock on December 22, 2022, 02:37:28 PM

That looks delicious!

Any advice for beef tenderloin? My FIL got a chunk of one and we're cooking it for Christmas dinner.

Sous Vide would be a good thing.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on December 23, 2022, 10:55:49 PM

Make a solid au jus or brandy au poivre.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on December 24, 2022, 03:25:35 PM

I do like reverse sear method (either utilizing sous vide or even w/o). I did this for my standing rib roast for Thanksgiving.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: GopherRock on December 25, 2022, 02:06:24 PM

My Christmas handiwork

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 26, 2022, 12:26:27 PM

Christmas dinner.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 26, 2022, 03:05:50 PM

Did you smoke those?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 26, 2022, 05:19:24 PM

Quote from: 847badgerfan on December 26, 2022, 03:05:50 PM

Did you smoke those?

Braised.

https://www.recipetineats.com/braised-beef-short-ribs-in-red-wine-sauce/

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 26, 2022, 10:51:20 PM

beef ribs - maybe my fav cut of meat

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on December 27, 2022, 08:30:25 AM

Quote from: betarhoalphadelta on December 26, 2022, 05:19:24 PM

Braised.

https://www.recipetineats.com/braised-beef-short-ribs-in-red-wine-sauce/

Ya just had to do the pictures didn't ya as I'm enjoying my oatmeal

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 27, 2022, 08:37:58 AM

Quote from: betarhoalphadelta on December 26, 2022, 05:19:24 PM

Braised.

https://www.recipetineats.com/braised-beef-short-ribs-in-red-wine-sauce/

I did the same for Christmas Eve.

Similar recipe, for sure.

Braised Short Ribs Recipe | Anne Burrell | Food Network (https://www.foodnetwork.com/recipes/anne-burrell/braised-short-ribs-recipe0-1943261)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 27, 2022, 10:04:58 AM

brush your dentures and put yer teeth in

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 28, 2022, 11:01:09 AM

Quote from: MrNubbz on December 27, 2022, 08:30:25 AM

Ya just had to do the pictures didn't ya as I'm enjoying my oatmeal

I do it just for you, Nubbz.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Kris60 on January 01, 2023, 01:10:58 AM

(https://i.imgur.com/yLEj7cq.jpg)

Not exactly a recipe but my wife put together a charcuterie board for NYE.

I thoroughly enjoyed it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on January 01, 2023, 01:27:15 AM

We did the usual... 4 1/2 hours in the kitchen for Julia's boeuf bourgignon.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 01, 2023, 02:55:00 PM

We went out for steaks last night, and I realized it was the very first time we've ever taken the kids out to eat for steaks. I cook them at home regularly, but they'd never been to a steakhouse. It was expensive of course but they really enjoyed being able to pick out their cut from the menu and order it how they liked. My son also got a side of grilled shrimp for some surf and turf action.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 01, 2023, 09:20:36 PM

There's a reason the ribeye steak is beloved among carnivores. Omaha Steaks reported that it's the most flavorful and tender cut available for a steak. The ribeye is located between the shoulder and the loin, and it's known for its fatty marbling. Three distinctive parts make up this steak.

In the center of the meat, you'll be able to locate the eye, or the longissimus dorsi. That's where you'll find most of the marbling and tenderness because this area doesn't get a lot of exercise, according to The Spruce Eats. Another small but key piece of this cut is the complexus, a small muscle that may or may not be included on your plate. If you do receive a cut with the complexus, you may receive less of the eye portion of the steak.

Steak aficionados also know to look out for the ribeye cap, the crème de la crème of meat, per Serious Eats.

Ribeye Cap Will Melt In Your Mouth

Next time you're chowing down on a ribeye steak, take a moment to relish the unique parts of the cut. The portion to pay particular attention to is the ribeye cap, according to Serious Eats.

Known as the most expensive cut of meat out there, per Kitchen Teller, the ribeye cap surrounds the eye of the steak and is separated by a column of fat. It's about 16 inches long from end to end and 8 inches wide. It's the most tender, juicy, and flavorful part of the ribeye.

To cook the ribeye cap, you'll want to use high heat from a cast iron pan or grill. When it's done correctly, it should have melt-in-your-mouth tenderness and a buttery texture. This part of the steak made the Mashed ranking of cuts of steak by tenderness, from toughest to most tender, which noted that one cap can feed two easily.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 01, 2023, 10:07:52 PM

If all that fatty business actually melted in your mouth, that would be one thing.

It doesn't.

So it isn't.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 01, 2023, 10:28:23 PM

This Beef Rib was at a new place in Lincoln - my son-in-law is the sous chef there

(https://i.imgur.com/hXYvUnf.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 01, 2023, 10:30:25 PM

then the Portico 5-course experience New Year's Eve - Sous Chef did OK.

(https://i.imgur.com/DrXsyWX.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 02, 2023, 09:11:15 PM

"Grass-fed" should be pretty straightforward, right? It would be, except for the fact that the North American Meat Institute says "All cattle are grass-fed" before continuing to explain that while all cattle do eat grass, not all of them eat grass exclusively. Some are fed grain, much of it corn, for a portion of their lives, usually right before they're slaughtered. Grain-fed cattle graze for most of their lives, spending the last four to six months in a feedlot, where their grain-based diet increases the fat content of the meat. Because grass-fed beef — which really means grass-finished, since all cows do eat grass at some point — is more expensive than grain-fed beef, the real question is whether there's a difference in flavor.

Will You Taste The Difference Between Grass-Fed Beef And Grain-Fed?

The short answer is yes, you will taste the difference between grass-fed prime rib and grain-fed. In addition to the fact that grass-fed beef tends to be leaner than grain-fed, it also has a different flavor. Serious Eats explains that grass-fed, grass-finished beef "tends to be a little more grassy and funky in its flavor than grass-fed, grain-finished beef, which tends to be richer." Lean and Tender Beef characterizes grass-fed beef as tasting "meatier and even more similar to game meat." Grain-fed beef, by comparison, according to Steak School, has "A more buttery flavor and brighter meat, along with whiter fat."

America's Test Kitchen also said some people perceive grain-fed beef as more "mild" compared to grass-fed. There is, in fact, a difference in flavor between grain-fed and grass-fed beef, but that doesn't necessarily mean one is better than the other. When you're selecting your prime rib, you may factor in cost as well as flavor, knowing that paying more for grass-fed prime rib will, actually, make a perceptible difference in your finished product. Whether you prefer grass or grain is simply a matter of personal taste.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on January 18, 2023, 07:46:08 PM

Eat More Duck.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 19, 2023, 10:13:10 PM

Greek Steakhouse in Mason City, IA last night

never had anything like it

was fantastic, I'll be back

(https://i.imgur.com/DtoDIER.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on January 22, 2023, 03:05:43 PM

lets see artisan french bread,pasta w/cheese on top perhaps,mega Ribeye and a bud light to watch the carbs,Who ever that was is fooling no one but themself

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 22, 2023, 05:27:36 PM

it was a strip, twas larger than the other 3 ribeyes at the table

the buttery seasoned olive oil that the steak and the pasta were wallowing in was awesome

steaks prepared in an oven

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on January 22, 2023, 06:56:11 PM

Ya I might even sit down to eat that

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 23, 2023, 10:44:32 AM

Busch Light??

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 23, 2023, 10:57:12 AM

Mason City, IA

mine was the Shiner

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 23, 2023, 01:40:54 PM

Busch Light? I didn't even know you could buy that crap anymore.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 23, 2023, 06:31:22 PM

that's because it ALL goes to Iowa

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 24, 2023, 12:59:12 PM

I thought it was all about vodka.

(https://i.imgur.com/q3ACLYN.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 24, 2023, 08:25:05 PM

(https://shop.iowaabd.com/images/product-shots/36306-1.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on January 25, 2023, 11:52:46 PM

That pairs well with corn dawgs,cheese curds and fried pickles

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 26, 2023, 08:49:42 AM

it's horrible

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 29, 2023, 02:06:42 PM

Busch Light is just Bud Light that doesn't pass the QA tests. Keystone Light is Coors Light. I forget which one is Miller Lite, maybe Milwaukee's Best Light?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 29, 2023, 04:14:13 PM

Quote from: utee94 on January 29, 2023, 02:06:42 PM

Busch Light is just Bud Light that doesn't pass the QA tests. K

no Sir,

Busch Light is brewed with corn
Bud Light is not
kinda big deal in Iowa

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 29, 2023, 08:56:19 PM

HFCS

No wonder it's so gross. Not that its rice beer overlord is any better.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 29, 2023, 09:18:27 PM

it's really bad

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Brutus Buckeye on February 08, 2023, 08:43:00 PM

Alright, 2 racks of pork back ribs, but no smoker or charcoal grill. How should I cook them?

(https://y.yarn.co/ed326894-e103-46b1-b24f-e9195bb280e4_text.gif)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: longhorn320 on February 08, 2023, 08:57:10 PM

Quote from: Brutus Buckeye on February 08, 2023, 08:43:00 PM

Alright, 2 racks of pork back ribs, but no smoker or charcoal grill. How should I cook them?

(https://y.yarn.co/ed326894-e103-46b1-b24f-e9195bb280e4_text.gif)

crock pot

https://www.themagicalslowcooker.com/slow-cooker-baby-back-ribs/

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 09, 2023, 11:04:22 AM

Quote from: Brutus Buckeye on February 08, 2023, 08:43:00 PM

Alright, 2 racks of pork back ribs, but no smoker or charcoal grill. How should I cook them?

(https://y.yarn.co/ed326894-e103-46b1-b24f-e9195bb280e4_text.gif)

What do you have available?

If you have a gas grill, you can make it be a smoker. Either hit the Lowes/Home Depot and in the grill section they'll have a "smoker box" which you can fill with wood chips, or you can just wrap them up in aluminum foil. Use only one burner to keep the temps down, put the smoker box/foil above that burner, and cook ribs at 225-250 degrees until done. (Tons of ways to do it--I personally season them, run them three hours in the smoker, wrap in foil for 1.5 hours, then unfoil and sauce for last 30 minutes.) Key point--the smoke should NEVER be billowing out in thick white smoke. If so, it's going to make it taste like crap. You want thin blue smoke, almost so thin you can't see it.

If you don't have that, you can always just use your oven. Put them on a baking sheet (you may want to put a wire rack in the sheet to get them off the bottom because a lot of fat will drip off), and cook the same method that I described for the gas grill. The only thing you'll be missing in smoke flavor. You can add liquid smoke to the seasoning to avoid that, but I think it's unnecessary.

Obv there are slow cooker recipes like 320 offered, I could tell you how to do it sous vide but I assume that's "insider bullshit"... Heck, I could give you an awesome recipe for Hunan-style cumin pork ribs if you have a wok. But the above should get you started.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 09, 2023, 11:14:21 AM

When I don't have time to smoke (my grill has a box built in) I generally always sear them on the grill first to get some color.

Preheat the oven to 325.

Then I use a mixture of yellow mustard and liquid smoke, applied to all sides with a basting brush.

Then I use my standard rub on all sides.

Into a covered foil pan they go, with 1/2" beer on the bottom.

I remove the foil about 30 minutes from being done, and apply my standard sauce a couple of times.

Finally, a little more rub to finish and then it's time to eat.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Brutus Buckeye on February 09, 2023, 01:13:20 PM

Yeah, I have a gas grill, conventional oven, crock pot, air fryer and a camp fire.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 09, 2023, 01:28:29 PM

No EZ Bake oven?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 09, 2023, 01:36:31 PM

Quote from: Brutus Buckeye on February 09, 2023, 01:13:20 PM

Yeah, I have a gas grill, conventional oven, crock pot, air fryer and a camp fire.

If you want the most "traditional" BBQ ribs, I'd recommend the gas grill.

Great primer here on how to do it:

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/best-setups-for-gas-grills/

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 09, 2023, 01:40:37 PM

Ever been to Twin Anchors, B.R.A.D.?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 09, 2023, 01:43:52 PM

Quote from: 847badgerfan on February 09, 2023, 01:40:37 PM

Ever been to Twin Anchors, B.R.A.D.?

I haven't. Having been out in the suburbs my whole childhood, and then moving away as soon as I was out of school, I haven't had the pleasure to experience nearly as much of the city as I would have liked.

I just looked them up. Something particularly notable about their ribs?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 09, 2023, 01:51:03 PM

I style mine after theirs, most of the time.

That place has a lot of memories, including some of mine.

Frank Sinatra was a regular, and I was there when he was, one time. I also met several former Bears there, like Gary Fencik (I knew him from our office, later on), Otis Wilson, and others.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 10, 2023, 11:11:39 PM

Quote from: Brutus Buckeye on February 08, 2023, 08:43:00 PM

Alright, 2 racks of pork back ribs, but no smoker or charcoal grill. How should I cook them?

https://www.msn.com/en-us/foodanddrink/recipes/the-absolute-best-way-to-cook-ribs-according-to-chefs/ar-AA17g3W0?ocid=entnewsntp&cvid=55dfaa95dc644ffbb30e79b364548bcd (https://www.msn.com/en-us/foodanddrink/recipes/the-absolute-best-way-to-cook-ribs-according-to-chefs/ar-AA17g3W0?ocid=entnewsntp&cvid=55dfaa95dc644ffbb30e79b364548bcd)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on February 19, 2023, 05:16:51 PM

Wait for it...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 19, 2023, 05:31:05 PM

(https://i.imgur.com/cFNt2L7.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on February 19, 2023, 07:47:40 PM

ah,whahahahahaha. I guess nobody thought to snap one. Welp, as you can see not much left, except for the bones going in the ziplock for the freezer for beef stock. 5lb dino rack of beef ribs.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 19, 2023, 10:33:14 PM

Worst. Food pron. Ever.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on February 19, 2023, 10:45:03 PM

While it's easy to blame my 14yr old, I do ban phones from visibility with guests over. Beef ribs are the best though I do prefer a short rib plate, find it more consistent for a smoke.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 20, 2023, 12:17:06 PM

Beef ribs are the best

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 21, 2023, 11:46:07 AM

I love beef ribs, especially smoked short ribs off the plate. But a little goes a LONG way for me. They're so rich I can usually only have a few bites. Brisket has a little less beefy flavor but goes down much easier.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 21, 2023, 12:05:04 PM

more the merrier for me

I'm a beef rib glutton

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 21, 2023, 01:52:23 PM

I've only smoked beef back ribs once, and I was not impressed. Granted maybe I just got a bad rack. But it didn't seem like there was much meat compared to the gristle and other stuff between bones.

Smoked beef short ribs are wonderful, though. Whether you do them individually or do the whole plate as one.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 22, 2023, 07:16:34 PM

Yeah I don't bother with beef back ribs. It wasn't just yours being a bad rack.

My kids prefer pork spares and they're quick and easy, so that's what I do most often.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 22, 2023, 08:40:26 PM

For us, it's beef short ribs and pork baby backs. One without the kids, the other with. I'm sure (based on $/#) you know which is which :57:

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 23, 2023, 11:34:51 AM

I don't really like baby backs all that much. Whenever I used to make them, I always ended up wishing I'd just done pork spares instead. So now, that's what I do.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 23, 2023, 12:24:09 PM

Maybe it's just me, but something about the cartilage portions at the end of spare ribs just kinda weirds me out. Even St Louis cut have it. And the family likes baby backs, so that's what I make.

Baby backs can be difficult, because you have to buy the meatiest ones. If they cut the loin too close to the ribs, baby backs can be more bone than meat (much like beef back ribs). I usually buy the 3-slab packs from Costco, and try to buy the heaviest package I can find. Those usually have the most meat on top of the bones.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 23, 2023, 03:46:51 PM

Some of the tastiest, meatiest, most tenderest bits come from in between those weird cartilage portions. But you definitely have to work for it, like crawfish or crab legs or something.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 23, 2023, 03:47:33 PM

Speaking of crawfish, it's about that time. Who here likes the mudbugs?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 23, 2023, 09:14:25 PM

I'm in

had great seafood boils at Crab City Bar in San Diego

plenty of mudbugs

(https://i.imgur.com/d2Zi5cb.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 23, 2023, 10:36:45 PM

All those amateurs, sitting down. And then a true pro, standing, at the ready.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 23, 2023, 10:52:41 PM

the amateurs were customers from NE Iowa and Wisconsin

the true pro was my co-worker from Wisconsin - obviously demonstrating proper technique

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 25, 2023, 09:06:05 AM

pots & pans - question

I like non-stick

Anodized?
Ceramic?
Porcelain Enamel?
Stainless Steel?

Copper?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on February 25, 2023, 03:22:59 PM

If I can only use one pan it is a seasoned cast iron skillet. I also own and use ceramic non-stick and the all clad non stick pans.

La cruset enameled non stick is fantastic. Staub also makes great cookware

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 25, 2023, 04:12:40 PM

Quote from: FearlessF on February 25, 2023, 09:06:05 AM

pots & pans - question

I like non-stick

Anodized?
Ceramic?
Porcelain Enamel?
Stainless Steel?

Copper?

Generally I don't do a lot with pans that have a non-stick coating. You need to be careful with temps on those. They're great for scrambling eggs and doing other relatively gentle cooking, but I wouldn't use them for anything high-heat.

Cast iron skillets are what I use for anything that's going to be high-heat and that I think needs to be close to "non-stick". Carbon steel is great for a wok. The downside to both obviously is that you need to make sure they are well cared for so they remained seasoned and don't rust. But it's not really hard. For example we made blackened mahi mahi a few nights ago in a cast iron skillet. Monday we're doing salmon cakes and that will be in the cast iron skillet. They get used frequently.

The bulk of what I use is stainless. Generally the best is heavier stuff that either has a very heavy base, or even better a tri-clad construction where the exterior is stainless but they'll have a thick layer of copper or aluminum (better conduction) as the middle layer so that you get good conduction across the entire cooking surface.

Enameled cast iron is AWESOME stuff. We have a Lodge 3.6 qt enameled cast iron braiser, a Le Creuset 5.7 qt dutch oven, a Lodge 6.5 qt dutch oven, and a Le Creuset 15.5 qt dutch oven. The last would be overkill for most people, but we have to cook for 5, including a 15 year old boy, so we need the space lol. All of them see heavy use in our kitchen. IMHO Lodge is the way to go. Le Creuset puts out great stuff, but I'm not sure the advantages are worth the cost. My wife had the 5.7 before we got married. I would have bought Lodge for the 15.5, but they don't make one anywhere near that big. Even then, it would have been hard to pull the trigger had I not bought it at the Le Creuset outlet in San Clemente, when they were having a 35% off sale, and the outlet was already discounted vs MSRP.

Generally I'd avoid anything "as seen on TV".

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 25, 2023, 04:37:32 PM

15.5? Holy crap that's huge. I'm intrigued.

Agree on the enameled cast iron ovenwear, it's great. We too have a Le Cresuset 5.7 quart dutch oven, and a knockoff brand 8 quart. After 20 years of owning both, the knockoff is every bit as good as the Le Creuset, and since it's bigger I use it a lot more often. We got it at Marshall's or TJ Maxx or someplace like that, it cost about 1/3 as much as the Le Creuset equivalent.

I have two non-enameled Lodge dutch ovens that are part of my camping gear and I love them both, as well.

The pots and pans I use most are my 10" and 12" cast iron skillets, and then our set of heavy hard-anodized aluminum Calphalon that we received for our wedding 20 years ago.

Non-stick is pretty much crap, the coatings never last more than a year or two and when they start coming apart, well, you have to wonder about what you're ingesting.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 25, 2023, 04:55:57 PM

I have cast iron and use it for most things

I saw the tri-clad but didn't know what it was.
I obviously do my research here.
thanks

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 25, 2023, 05:01:09 PM

I had a tri-clad pan before I got married that I really liked. Heavy, with great heat distribution. I think some former girlfriend or roommate must have stolen it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 25, 2023, 06:08:00 PM

Quote from: utee94 on February 25, 2023, 04:37:32 PM

15.5? Holy crap that's huge. I'm intrigued.

It's this one: https://www.lecreuset.com/oval-dutch-oven/LS2502.html

It's giant. My wife named it "Big Bertha". But one of the dishes she likes to cook with the kids is Ina Garten's posole recipe, and she doubles the batch because the kids eat that stuff up like rabid hyenas. Trying to make it in the 6.5 qt Lodge was just a recipe for a mess on the stove.

I think MSRP is 750, and then the outlet put it just under 700. Minus 35% but then add back CA sales tax, and we walked away just over 500.

This is what happens when my wife takes me to Pizza Port Brew Co in San Clemente to feed me a few beers before we go to the outlets lol...

(Actually, she wasn't angling for it. I was already planning to buy it if there was a good deal going, and she was surprised that I told the salesperson "yeah, we'll take that.")

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 26, 2023, 03:59:33 PM

Wow, specs say that thing weighs 25 lbs. That is a beast.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 26, 2023, 04:04:51 PM

load Bertha full of chili and it might tip the scale at 35 plus

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on March 06, 2023, 02:04:49 PM

Brisket grilled cheese with gruyere and cheddar, paired with smoked tomato bisque.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on March 25, 2023, 10:42:13 AM

Fire Up the Grill

(https://i.imgur.com/vNWJeDZ.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 27, 2023, 09:16:39 PM

https://youtu.be/ftWI4qMNNuU

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 27, 2023, 09:39:09 PM

I've never smoked a standing rib roast, always wanted to.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 27, 2023, 09:43:58 PM

I want my brother to try Barbacoa when I visit

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 24, 2023, 12:43:01 PM

Made Sauerbraten yesterday, via Alton Brown's recipe. Just perfect.

I bought the spaetzle and red cabbage from the German deli in town.

Did not use the raisins and did not add any sugar.

Sauerbraten - Alton Brown (https://altonbrown.com/recipes/sauerbraten/)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on April 24, 2023, 06:19:10 PM

Looks good, I'd eat that. Probably go great with a gin fizz or a bee's knees cocktail.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 27, 2023, 01:14:32 PM

Made salmon cakes when the kids were here on Monday. We've done this recipe a few times.

https://www.onceuponachef.com/recipes/salmon-cakes.html

We usually try to do fish at least once every time the kids are here, and let's face it, there's only so many ways we can make salmon filets. Obviously the kids like crab cakes, but crab's effing expensive. So this pretty much scratches that itch with a much more reasonable price tag.

We doubled the recipe so that people OTHER than my oldest son could eat lol.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 27, 2023, 01:31:58 PM

Dungeness crab is expensive there?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 27, 2023, 01:48:37 PM

Quote from: FearlessF on April 27, 2023, 01:31:58 PM

Dungeness crab is expensive there?

It's not expensive where you live?

We typically make crab cakes for the wife and I, using 1# lump crab meat from Costco. That's I think 27.99 last time I looked. The salmon we use is 11.99/lb I think.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 27, 2023, 01:59:16 PM

aren't you a bit closer to the coast and the source?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 27, 2023, 02:10:34 PM

Quote from: FearlessF on April 27, 2023, 01:59:16 PM

aren't you a bit closer to the coast and the source?

Yeah, but I'm not sure that actually makes much of a difference. We're not buying fresh crab and separating out the meat ourselves. We're buying prepackaged canned lump crab meat. So after it's caught it has to go to a processing center, get separated, get packed and go through distribution.

I'm sure the cost of the raw product and the rest of the preparation are a bigger part of the total cost than trucking fees.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 27, 2023, 02:26:44 PM

head down to the fresh market

Costco has enough $$$

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on April 27, 2023, 02:39:29 PM

The amount of money my i s c & a aggie wife spends at Costco every month is... staggering.

I only WISH a higher percentage of that was on steaks and brisket and beef short ribs!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 27, 2023, 03:41:49 PM

Quote from: FearlessF on April 27, 2023, 02:26:44 PM

head down to the fresh market

Costco has enough $$$

Looking around, I'd need about 4 lbs of crab to yield 1 lb meat. Googling suggests that live dungeness MIGHT be cheap enough to be equal in price to Costco, but then it adds a ton of work for no real savings, and if I can't find those prices, it'll cost me more than Costco.

Quote from: utee94 on April 27, 2023, 02:39:29 PM

The amount of money my i s c & a aggie wife spends at Costco every month is... staggering.

I only WISH a higher percentage of that was on steaks and brisket and beef short ribs!

You have an executive membership, yes?

Years ago when I upgraded to the exec membership my only goal was to cover the difference between regular and exec membership. Each year I get my rebate check and can usually can cover my membership twice over or more.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on April 27, 2023, 04:02:52 PM

Quote from: betarhoalphadelta on April 27, 2023, 03:41:49 PM

Looking around, I'd need about 4 lbs of crab to yield 1 lb meat. Googling suggests that live dungeness MIGHT be cheap enough to be equal in price to Costco, but then it adds a ton of work for no real savings, and if I can't find those prices, it'll cost me more than Costco.
You have an executive membership, yes?

Years ago when I upgraded to the exec membership my only goal was to cover the difference between regular and exec membership. Each year I get my rebate check and can usually can cover my membership twice over or more.

Yup same here.

And my wife believes that means we are MAKING money from all of the shopping at Costco... ;)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 28, 2023, 10:41:17 AM

I'd try the fresh never frozen crab to see if it was worth the effort

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on May 01, 2023, 04:48:11 PM

followed a ATC Cast Iron Flank Steak recipe spread salt/pepper & Montreal Steak Seasoning(my addition) on to both sides of meat. Plastic wrap and place in Fridge for 5hrs(up to 8hrs).Pull out & pat dry and sear both sides in CI pan over med-high with shrooms/onion then stick in 280 deg oven for 45 minutes or until 165 deg 👅 Dayum tender/tasty/easy - even sat down to eat it. Cindy made a side of Southwest style brown rice/quioa/black beans/corn/chopped red bell pepper with Syrian allspice/coriander/cumin sprinkled in

PS chased it down with A local Blue Martian Sour Ale,with Blueberry and vanilla notes

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on May 02, 2023, 07:42:51 AM

165???

You heathen

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on May 05, 2023, 09:46:54 AM

At the Milk Street Online Cooking School you won’t learn just recipes, you'll learn new ways to approach food and cooking, giving you a reinvigorated enthusiasm for putting dinner on the table. As most of us will be spending more time at home and in the kitchen over the coming weeks, we are making our entire line of online cooking classes available for free through May 31, 2020.

https://www.177milkstreet.com/school/classes/online-classes (https://www.177milkstreet.com/school/classes/online-classes)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 05, 2023, 10:02:30 AM

Quote from: FearlessF on May 05, 2023, 09:46:54 AM

At the Milk Street Online Cooking School you won’t learn just recipes, you'll learn new ways to approach food and cooking, giving you a reinvigorated enthusiasm for putting dinner on the table. As most of us will be spending more time at home and in the kitchen over the coming weeks, we are making our entire line of online cooking classes available for free through May 31, 2020.

https://www.177milkstreet.com/school/classes/online-classes (https://www.177milkstreet.com/school/classes/online-classes)

We subscribe to the Milk Street magazine. We find tons of great recipes in there, often from ethnic cuisines that we're unfamiliar with or an expansion of those we're already familiar with.

Highly recommended.

And surprisingly, Food Network magazine is also very good for recipes. You'd think some of the "fancier" magazines would be better, but it's actually really, really good.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 05, 2023, 10:04:09 AM

Made chili last night. No beans.

Used Michael Symon's recipe:

https://www.instagram.com/p/CreH0JhATFD/?igshid=YmMyMTA2M2Y%3D

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on May 05, 2023, 11:53:02 AM

that's a lot of cilantro

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 05, 2023, 01:05:30 PM

Quote from: FearlessF on May 05, 2023, 11:53:02 AM

that's a lot of cilantro

We like cilantro.

Unfortunately there were no ancho chilies at the grocery store so I substituted guajillo, and although I thought the heat level was barely medium, my wife couldn't do it. So we're going to have to dial that back if we make it again. Probably have to find ancho, and only use 1 rather than the 2 called for in the recipe...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 08, 2023, 10:49:57 AM

Picture looks good bwar. I like the idea of that recipe.

But I'd typically use double-triple the amount of reconstituted dried chile for that amount of meat. I usually use a blend of ancho, gaujillo, cascabel, and chile de arbol.

Dried chile peppers should be toasted on a comal or hot dry skillet for a minute or so, just until fragrant, before reconstituting. Or if you're doing a ton of them, a couple minutes in the oven on a baking sheet.

I also don't use chipotle in adobo, that adobo sauce is very vinegary and I don't want that in my chile (I do use chipotle in adobo for many other things, including just tossing on a sandwich). When I want the smoked jalapeno flavor, I just use straight up dried chipotle and reconstitute them the same way I do all of the other peppers.

You don't typically see Texans topping a bowl of red with cilantro, although it occasionally happens. But diced raw onion and shredded cheddar are quite common. And Fritos or Saltines in the bowl are also a staple. Sometimes cornbread, too.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 08, 2023, 11:53:31 AM

Quote from: utee94 on May 08, 2023, 10:49:57 AM

But I'd typically use double-triple the amount of reconstituted dried chile for that amount of meat. I usually use a blend of ancho, gaujillo, cascabel, and chile de arbol.

Yeah, I've made your brisket enchiladas, exactly to your recipe specifications.

I loved them.

My wife--who planned to eat those enchiladas--ate microwave popcorn that night.

So if remaking the chili, I'll use fewer peppers, and less hot ones, and then have to supplement my own portion with hot sauce.

Agree a little with the chipotle in adobo--it definitely gave it a bit of vinegar kick. I didn't mind that though.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on May 09, 2023, 08:51:19 AM

California Chili

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 09, 2023, 09:27:05 AM

Quote from: FearlessF on May 09, 2023, 08:51:19 AM

California Chili

You're right! Maybe we could add some avocado!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on May 11, 2023, 07:19:09 PM

Cumin is a low annual herb of the parsley family. Its fruits resemble the related caraway and are similarly used in cooking. Drought tolerant and requiring long hot summers for healthy growth, cumin was originally cultivated in Iran and the Mediterranean region. It is mentioned in the Bible and was known to the ancient Greeks, who kept cumin at the dining table and used it much like black pepper is frequently used today.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 11, 2023, 07:27:26 PM

Quote from: FearlessF on May 11, 2023, 07:19:09 PM

Cumin is a low annual herb of the parsley family. Its fruits resemble the related caraway and are similarly used in cooking. Drought tolerant and requiring long hot summers for healthy growth, cumin was originally cultivated in Iran and the Mediterranean region. It is mentioned in the Bible and was known to the ancient Greeks, who kept cumin at the dining table and used it much like black pepper is frequently used today.

Cumin is one of my favorite herbs.

If you love it, check these out: https://ladyandpups.com/2014/10/23/cumin-spare-ribs/

I'm sure I've posted it here (probably multiple times). When I do it it's based on something I had in Taipei as an appetizer, so I have the butcher take a slab of spares and cut it into three (or four) long strips so when you cut them up, you get riblets rather than full ribs.

They're rigoddamneddiculous delicious...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 11, 2023, 09:52:00 PM

Obviously tons of comino in Texas, Tex-Mex, and Mexican cooking. I keep a lot of it on-hand at all times.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 19, 2023, 06:03:48 PM

Pho

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 19, 2023, 06:04:45 PM

Flat iron with herb-caper sauce and grilled asparagus

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on May 20, 2023, 10:09:33 AM

Cabbage soup

Sautee diced onion and garlic
Add two cans of tomatoes diced
Add about half a cabbage cut up
Add a handful or so carrots diced or cut
Add two bouillion cubes

Bring to boil and then simmer on low an hour or more, you can then homogenize it if you want with a blender gadget, or eat it straight.

I will add cut up cauliflower if we have some around.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on May 20, 2023, 10:20:01 AM

I wouldn't blend it

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on May 20, 2023, 11:00:32 AM

Quote from: Cincydawg on May 20, 2023, 10:09:33 AM

Cabbage soup

Sautee diced onion and garlic
Add two cans of tomatoes diced
Add about half a cabbage cut up
Add a handful or so carrots diced or cut
Add two bouillion cubes

Bring to boil and then simmer on low an hour or more, you can then homogenize it if you want with a blender gadget, or eat it straight.

I will add cut up cauliflower if we have some around.

Very similar to what I do, but I use beef stock and lightly grill the veggies before tossing them in. Good additions for protein are diced Polish sausage or ham.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on May 23, 2023, 02:32:38 PM

(https://i.imgur.com/Fr6aDQk.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on May 23, 2023, 03:39:33 PM

I have 3 of those. Great for the grill.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on May 23, 2023, 11:44:37 PM

Don't forget a pair of these, endless uses for them and not just in the kitchen. They clock in at about 18 inches long I think.
(https://m.media-amazon.com/images/I/511mRWHuP4L._AC_SL1500_.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on May 24, 2023, 08:17:52 AM

Quote from: MarqHusker on May 23, 2023, 11:44:37 PM

Don't forget a pair of these, endless uses for them and not just in the kitchen. They clock in at about 18 inches long I think.

that's what she said

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 25, 2023, 07:19:15 PM

Does anyone else here make your own bacon?

Just cured >10# of pork belly. That'll sit 10-14 days, at which point I can smoke it, then slice, then vacuum seal in smaller portions and toss in the freezer so I have a bunch on hand.

It's amazing how easy it is, and how much better it is than store-bought.

And I keep hearing about these "bacon rib" things from LeRoy and Lewis in Austin, and thinking I might need to make that myself (although I didn't source bone-in pork belly)...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 25, 2023, 07:37:22 PM

Quote from: betarhoalphadelta on May 25, 2023, 07:19:15 PM

Does anyone else here make your own bacon?

Just cured >10# of pork belly. That'll sit 10-14 days, at which point I can smoke it, then slice, then vacuum seal in smaller portions and toss in the freezer so I have a bunch on hand.

It's amazing how easy it is, and how much better it is than store-bought.

And I keep hearing about these "bacon rib" things from LeRoy and Lewis in Austin, and thinking I might need to make that myself (although I didn't source bone-in pork belly)...

I haven't had the bacon rib but it's on my list to try.
Beyond that I'll say that Leroy and Lewis is the best BBQ in Central Texas. And therefore, the best in the world. :)

The brisket is every bit as good as Franklin and the beef cheek is the absolute best single bite of BBQ I've ever put in my mouth. The barbacoa is unbelievable as well. Pulled whole hog is delicious too, but there are lots of places that do that well all over the southeast so I won't say it's better than all of them. It's certainly comparable, though.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 25, 2023, 07:39:02 PM

Oh and as for homemade bacon, I've never done it but color me intrigued. Got any more specific details on how to do it?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 25, 2023, 07:39:22 PM

Well, making it myself is the best I can manage until I move to Austin.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 25, 2023, 07:46:15 PM

Quote from: betarhoalphadelta on May 25, 2023, 07:39:22 PM

Well, making it myself is the best I can manage until I move to Austin.

You are welcome to VISIT Austin and then return to your paradise of a home, any time you like.

So spill the deets on the homemade bacon? I want to try this. My boy is now 13 and eats bacon like it's candy, so it might even save me money...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 25, 2023, 07:51:21 PM

Quote from: utee94 on May 25, 2023, 07:39:02 PM

Oh and as for homemade bacon, I've never done it but color me intrigued. Got any more specific details on how to do it?

Really simple.

Buy pork belly. I find it at Costco as full slabs, usually try to pick the largest they have (>10#).
Because I use a vacuum sealer and gallon bags only fit about 1/3 of a slab, I cut it into 3 roughly equal pieces.
I use this calculator to determine curing: http://www.diggingdogfarm.com/page2.html
I mix the cure based on the weight of each 1/3 slab, and usually add fresh cracked black pepper. You can buy curing salt from Amazon super cheap for 1#, and 1# of curing salt will last you decades unless you're producing hundreds of pounds of bacon per year.
Slather the cure equally (to the extent you can) around the slabs, vacuum seal them, and put them in the fridge. Flip daily(ish), but it's no big deal if you miss a day or two.
Let them sit in the fridge (w/ flipping) 10-14 days.
Put them on a smoker @225 or so until they reach an internal temp of 155-160F.
Remove and chill to cold. (Cold aids in slicing).
Slice to appropriate thickness. This is the hardest part if you don't have a good meat slicer, because doing it by hand with a knife takes decent knife skills. But I do it by hand and it's not like I'm chef-level with a knife.
Vacuum seal and freeze the slices in appropriate portions, then thaw and cook as you normally would.

There are certainly other things you can do. AmazingRibs has a couple recipes on different flavors you can imbue the bacon with. However, don't pay any attention to the various things AmazingRibs says about how dry cure calculators are horrible and unsafe and that you can ONLY use what they say for a wet cure... If you're curing in a vacuum sealed bag, it's a wet cure even if you don't add any additional liquid. In fact, their calculator if you put in 0 ml of additional liquid gives the same cure proportions as what I linked.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 25, 2023, 07:54:54 PM

Quote from: utee94 on May 25, 2023, 07:46:15 PM

You are welcome to VISIT Austin and then return to your paradise of a home, any time you like.

So spill the deets on the homemade bacon? I want to try this. My boy is now 13 and eats bacon like it's candy, so it might even save me money...

Only 13? Good luck. My oldest is 15 and eats like, well, like I did at 15. Taco Tuesday is 6 tacos for him, rice, eating whatever dregs of meat/etc is left that the rest of the family didn't eat, and then asking for dessert...

This is also why I smoke pork butts 30+ lbs at a time. And every time I see whole pork loin on sale at Costco, I buy two and portion them into roasts and pork chops.

I'm hoping you own a vacuum sealer. If you don't, it will probably pay for itself in a matter of weeks by buying meat in bulk with a teenage boy in the house.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 26, 2023, 09:03:16 AM

Yeah I don't have one but it's been on the list for a while.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on May 26, 2023, 10:17:05 AM

https://www.tiktok.com/@that40yearguy/video/7234179505336765738?embed_source=null%3Bnull%3Bembed_blank&refer=embed&referer_url=delishably.com%2Fnews%2Feasy-hack-for-peeling-garlic&referer_video_id=7234179505336765738 (https://www.tiktok.com/@that40yearguy/video/7234179505336765738?embed_source=null%3Bnull%3Bembed_blank&refer=embed&referer_url=delishably.com%2Fnews%2Feasy-hack-for-peeling-garlic&referer_video_id=7234179505336765738)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on May 26, 2023, 10:44:50 AM

Quote from: betarhoalphadelta on May 25, 2023, 07:51:21 PM

Really simple.

Buy pork belly. I find it at Costco as full slabs, usually try to pick the largest they have (>10#).
Because I use a vacuum sealer and gallon bags only fit about 1/3 of a slab, I cut it into 3 roughly equal pieces.
I use this calculator to determine curing: http://www.diggingdogfarm.com/page2.html
I mix the cure based on the weight of each 1/3 slab, and usually add fresh cracked black pepper. You can buy curing salt from Amazon super cheap for 1#, and 1# of curing salt will last you decades unless you're producing hundreds of pounds of bacon per year.
Slather the cure equally (to the extent you can) around the slabs, vacuum seal them, and put them in the fridge. Flip daily(ish), but it's no big deal if you miss a day or two.
Let them sit in the fridge (w/ flipping) 10-14 days.
Put them on a smoker @225 or so until they reach an internal temp of 155-160F.
Remove and chill to cold. (Cold aids in slicing).
Slice to appropriate thickness. This is the hardest part if you don't have a good meat slicer, because doing it by hand with a knife takes decent knife skills. But I do it by hand and it's not like I'm chef-level with a knife.
Vacuum seal and freeze the slices in appropriate portions, then thaw and cook as you normally would.

There are certainly other things you can do. AmazingRibs has a couple recipes on different flavors you can imbue the bacon with. However, don't pay any attention to the various things AmazingRibs says about how dry cure calculators are horrible and unsafe and that you can ONLY use what they say for a wet cure... If you're curing in a vacuum sealed bag, it's a wet cure even if you don't add any additional liquid. In fact, their calculator if you put in 0 ml of additional liquid gives the same cure proportions as what I linked.

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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan 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?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on May 27, 2023, 09:09:16 AM

Sounds like I'm keeping the meat grinder.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 27, 2023, 02:50:01 PM

Drunken shrimp with cilantro lime rice.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on May 28, 2023, 08:35:07 AM

https://youtu.be/YkHSFRnS-eE

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF 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]

(https://scontent.ffod1-1.fna.fbcdn.net/v/t39.30808-6/350326031_1286482945323278_1942742468204525390_n.jpg?_nc_cat=108&ccb=1-7&_nc_sid=8bfeb9&_nc_ohc=9xgRJ42u7UQAX-nNGbc&_nc_ht=scontent.ffod1-1.fna&oh=00_AfCkr3bLbyKXQIzWhmvnDYB-_WpUybw34gypkkD8iMtFlg&oe=647B1B41)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: GopherRock on June 03, 2023, 09:50:17 AM

What temp do you run the cooker at for the ribs?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 03, 2023, 12:53:16 PM

Quote from: betarhoalphadelta 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.

I think the real issue is the difference between how you like them, and how your family likes them. I'm not certain foil vs. butcher paper is going to help there. During 3-2-1 (or your 3-1.5-.5 for baby backs), the difference is the third stage. Going shorter leaves them more fall off the bone, going longer resets their firmness. The duration of the third stage directly correlates to the firmness.

But hey, feel free to try it out and let us know.

For ribs, you're not so worried about bark as you are on brisket, so the permeability doesn't seem like it matters so much.

And for brisket, I don't crutch them at all because even a butcher paper wrap leaves the bark less firm and more mushy than I like.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 03, 2023, 12:56:25 PM

Quote from: GopherRock on June 03, 2023, 09:50:17 AM

What temp do you run the cooker at for the ribs?

225 all the way for me. Same for pork tenderloin.

For brisket I've become a "hot and fast" convert. Meaning, 285 or so. I can finish a 12-lb brisket in around 8 hours, with zero loss of quality.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 03, 2023, 01:37:16 PM

Quote from: utee94 on June 03, 2023, 12:56:25 PM

225 all the way for me. Same for pork tenderloin.

For brisket I've become a "hot and fast" convert. Meaning, 285 or so. I can finish a 12-lb brisket in around 8 hours, with zero loss of quality.

Yeah, I've heard that basically all the big BBQ guys have largely moved to 275ish for brisket, getting it done with no apparent quality difference. Helps power through the stall.

I've actually gone higher than that, even, on pork butt. Get that sucker up around 350. Finishes quickly and I see no real difference, especially since it's pulled rather than sliced.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 03, 2023, 04:26:06 PM

Anyone have experience with parrilla style grills? Like the Nuke Delta? It looks like a lot of fun, though dropping 2 grand on something I've never actually seen or used isn't ideal.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 04, 2023, 07:15:26 AM

Only from seeing them on TV. I don't think I'd ever get one.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 04, 2023, 09:12:35 AM

For me, outdoor cooking is just an elaborate excuse to set fires. The tasty food is just a great perk.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 04, 2023, 10:18:00 AM

Never used one myself. Closest I've gotten is a Santa Maria style grill, and that was just once on a vacation.

Seems like a simple concept, but I'd have to evaluate whether it gives me something significantly different or advantageous to add to my grilling repertoire. I'm not sure it does.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 04, 2023, 10:50:03 AM

Quote from: betarhoalphadelta on June 03, 2023, 01:37:16 PM

Yeah, I've heard that basically all the big BBQ guys have largely moved to 275ish for brisket, getting it done with no apparent quality difference. Helps power through the stall.

I've actually gone higher than that, even, on pork butt. Get that sucker up around 350. Finishes quickly and I see no real difference, especially since it's pulled rather than sliced.

Yeah some of the biggest names in BBQ will go 325-350 and it comes out great. My stick-burner really likes to settle in at around 285 so that's what works for me.

My observation on "low and slow" is that the lower you go, the more fool-proof it is. It insulates you against an occasional spike when the pit goes up by 30-50 degrees, due to adding a new split or just a hot flare up in the coals. So 225 is easier to get great results than 285 which is easier to get great results than 350. You have to REALLY watch the pit temp, the higher you go, because a 50-degree flare-up when you're already at 350, can really do some damage to the final product, while a 50-degree flare-up at 225 does no harm at all. Know what I mean?

I actually have to work harder to keep my pit down to 225. I have to cut my splits into 1/3 size chunks so I can control the lower temp better. At 285 I can add a whole split and not worry about the temp as much.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 04, 2023, 10:58:51 AM

I say I'd love to play around with a stick-burner, but one of the things I love about the Kamado is that once you get the temps settled in with the vents, it'll hold like a rock for HOURS.

And by "hold" I mean within 2-3 degrees, as measured with a good electronic pit thermometer. Better temp control than an oven.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 04, 2023, 12:54:05 PM

Yup, one of my friends has the BGE and gets solid results from it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on June 04, 2023, 10:05:21 PM

My kids were thrilled to see a big sign as we drove past a Steak N Shake: 'Back by Popular Demand: Chicken Tenders'

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 07, 2023, 09:14:51 AM

Quote from: betarhoalphadelta on June 04, 2023, 10:18:00 AM

Never used one myself. Closest I've gotten is a Santa Maria style grill, and that was just once on a vacation.

Seems like a simple concept, but I'd have to evaluate whether it gives me something significantly different or advantageous to add to my grilling repertoire. I'm not sure it does.

The most fun I've had cooking all involved live fires. Smoking stuff low and slow is fine and all, but not exactly thrilling. All gas, no brakes.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 12, 2023, 12:44:00 PM

Cooking at least one brisket for Father's Day this weekend, might end up being two if everyone we invited says yes.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 12, 2023, 02:43:02 PM

Quote from: utee94 on June 12, 2023, 12:44:00 PM

Cooking at least one brisket for Father's Day this weekend, might end up being two if everyone we invited says yes.

Nice! We're on for pulled pork sammiches for this one.

We're low on bagged/frozen pulled pork, so I'll be buying about 35# pork shoulder for 4 adults and 3 kids, so we'll have a ton left over for the vacuum sealer for future meals.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 12, 2023, 06:28:13 PM

Leftover bbq is always nice.

If I do one, we'll have no leftovers. If I do two, then I should be able to pack away a few lbs of cooked product that will later be used for bbq enchiladas and/or bbq street tacos.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 12, 2023, 06:47:14 PM

Quote from: utee94 on June 12, 2023, 06:28:13 PM

Leftover bbq is always nice.

If I do one, we'll have no leftovers. If I do two, then I should be able to pack away a few lbs of cooked product that will later be used for bbq enchiladas and/or bbq street tacos.

Yep and as discussed, if you haven't pulled the trigger on a Food Saver, do it...

Once your boy starts getting a little older, buying in bulk becomes MUCH more important.

On Taco Tuesdays, I watch the kid power away 6 tacos, two bowls of rice, and then ask for dessert.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 12, 2023, 07:30:09 PM

6-pack and a pound

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 13, 2023, 10:18:46 AM

Quote from: betarhoalphadelta on June 12, 2023, 06:47:14 PM

Yep and as discussed, if you haven't pulled the trigger on a Food Saver, do it...

Once your boy starts getting a little older, buying in bulk becomes MUCH more important.

On Taco Tuesdays, I watch the kid power away 6 tacos, two bowls of rice, and then ask for dessert.

I remember those days. Had to get a chest freezer, that one of those boys still has today.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 13, 2023, 02:14:24 PM

I've had a chest freezer for years, deep-freeze is really the only way to hold meat for more than a couple of months. I've been known to buy 4-6 briskets if the price is really great, and just consume them over the next year or so.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 13, 2023, 02:23:42 PM

Inkbird Father's Day sale...

https://amzn.to/3gL0Kq2?tag=forumyield-20

(https://i.imgur.com/nHXkdQD.png)
(https://i.imgur.com/LoXdqjJ.png)
(https://i.imgur.com/4OWuBKO.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 13, 2023, 05:55:53 PM

So, I assume I want the largest one?

Also, I've got a new 4-probe bluetooth meat thermometer on the way tomorrow, in advance of my big cook this weekend. My old two-probe one finally died a few weeks ago, and it wasn't bluetooth either so it had its own receiver. I'm very enthused about being able to use a phone app instead.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 13, 2023, 06:22:58 PM

Quote from: utee94 on June 13, 2023, 05:55:53 PM

So, I assume I want the largest one?

Also, I've got a new 4-probe bluetooth meat thermometer on the way tomorrow, in advance of my big cook this weekend. My old two-probe one finally died a few weeks ago, and it wasn't bluetooth either so it had its own receiver. I'm very enthused about being able to use a phone app instead.

I don't know *that* much about Inkbird. I know they do a lot with homebrewers, which is where I saw the sale, and I've got the 4-probe thermometer.

But as for vacuum sealers, probably the biggest is the best, yeah...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 13, 2023, 10:57:02 PM

for under $100 yup biggest

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 18, 2023, 08:09:27 AM

I bought a Hasty Bake grill with my Biden bucks last year. Man, I love this thing. Very easy to smoke and then sear, so churning out some great steaks and even veggies. Made some zucchini yesterday that was actually kind of good (I hate zucchini).

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 18, 2023, 08:57:08 AM

had to look it up,

(https://cdn.shopify.com/s/files/1/0081/7102/products/Hasty-BakeLegacyMostPopular_410x.jpg?v=1622510293)

LEGACY 131

$1,299.00

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 18, 2023, 11:54:32 AM

37# of pork butt.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 18, 2023, 11:57:19 AM

Quote from: MaximumSam on June 18, 2023, 08:09:27 AM

I bought a Hasty Bake grill with my Biden bucks last year. Man, I love this thing. Very easy to smoke and then sear, so churning out some great steaks and even veggies. Made some zucchini yesterday that was actually kind of good (I hate zucchini).

Did not get those in my house.

:'(

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 18, 2023, 12:05:46 PM

Quote from: 847badgerfan on June 18, 2023, 11:57:19 AM

Did not get those in my house.

:'(

Heh not many did. It was a somewhat unusual application of the student loan process

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 18, 2023, 12:13:10 PM

Damn lawyers.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: GopherRock on June 21, 2023, 09:00:51 PM

No vegetarians in this locality.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 22, 2023, 08:49:16 AM

Quote from: GopherRock on June 21, 2023, 09:00:51 PM

No vegetarians in this locality.

Some restaurants are pushing back on this.

"We are unable to accommodate vegetarians, vegans, etc., so please plan to patronize other establishments who can."

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 24, 2023, 01:30:14 PM

Rubbed and ready for some smoke.

(https://i.imgur.com/ZCnrfQw.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 24, 2023, 01:35:13 PM

Did these bad boys a couple of nights ago. Turned out great.

(https://i.imgur.com/J3e0hyg.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 25, 2023, 11:25:00 AM

Thinking about this set, to replace what I have.

13 Piece Cookware Set With Lids | HexClad – Hexclad Cookware (https://hexclad.com/products/13pc-hexclad-hybrid-cookware-set-w-lids)

Gets really good reviews. Anyone have it?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 25, 2023, 06:05:51 PM

not me

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 26, 2023, 08:03:51 AM

Quote from: 847badgerfan on June 25, 2023, 11:25:00 AM

Thinking about this set, to replace what I have.

13 Piece Cookware Set With Lids | HexClad – Hexclad Cookware (https://hexclad.com/products/13pc-hexclad-hybrid-cookware-set-w-lids)

Gets really good reviews. Anyone have it?

No. From what I've read, they are high quality, but you'll still want cast iron or regular steel for good sears.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 30, 2023, 01:37:07 PM

If anyone ever gets to Florence, I highly recommend spending a day here.

HOME - Gigliocooking (https://www.gigliocooking.com/#!/cal-d/2023-07-03/cw/a06b29eea57c75078d7247fabf243c14)

Marcella is awesome.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 30, 2023, 01:43:49 PM

Quote from: 847badgerfan on June 30, 2023, 01:37:07 PM

If anyone ever gets to Florence, I highly recommend spending a day here.

HOME - Gigliocooking (https://www.gigliocooking.com/#!/cal-d/2023-07-03/cw/a06b29eea57c75078d7247fabf243c14)

Marcella is awesome.

Thanks! My wife keeps saying that next time we go to Tuscany she wants to rent a villa and have some Italian nonna come and teach us to cook.

I doubt *that* will happen, but this is certainly something we might be able to put into the schedule...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 30, 2023, 01:51:13 PM

On that front, I picked up this book back in the fall when the 30th anniversary edition was released:

Essentials of Classic Italian Cooking (https://www.amazon.com/gp/product/0593534328/)

It's largely described as the Italian analog to Julia's Mastering the Art of French Cooking.

I think we've only made a few things out of it, but if you're looking to do some Italian cooking, it's a damn good start.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 30, 2023, 01:54:55 PM

Yep, she does one day classes. When we went, we learned pasta. Squid ink was fun - actually harvesting the ink even.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 30, 2023, 01:57:47 PM

Quote from: betarhoalphadelta on June 30, 2023, 01:51:13 PM

On that front, I picked up this book back in the fall when the 30th anniversary edition was released:

Essentials of Classic Italian Cooking (https://www.amazon.com/gp/product/0593534328/)

It's largely described as the Italian analog to Julia's Mastering the Art of French Cooking.

I think we've only made a few things out of it, but if you're looking to do some Italian cooking, it's a damn good start.

(https://i.imgur.com/NBRtah8.png)

I'll have to look her up when she's here.

Can you take a picture of the table of contents?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 30, 2023, 02:00:03 PM

Sure

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 30, 2023, 04:43:55 PM

Thank you.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 30, 2023, 10:11:24 PM

Quote from: 847badgerfan on June 25, 2023, 11:25:00 AM

Thinking about this set, to replace what I have.

13 Piece Cookware Set With Lids | HexClad – Hexclad Cookware (https://hexclad.com/products/13pc-hexclad-hybrid-cookware-set-w-lids)

Gets really good reviews. Anyone have it?

Cooks Illustrated reviewed the skillet, said they didn't like it - said it wasn't truly nonstick. They didn't complain about the searing though.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 01, 2023, 11:37:42 AM

Quote from: MaximumSam on June 30, 2023, 10:11:24 PM

Cooks Illustrated reviewed the skillet, said they didn't like it - said it wasn't truly nonstick. They didn't complain about the searing though.

Interesting. Did they do any comps?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on July 01, 2023, 02:14:02 PM

Quote from: 847badgerfan on July 01, 2023, 11:37:42 AM

Interesting. Did they do any comps?

They recommended the OXO Good Grips Nonstick Pro

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 01, 2023, 04:15:53 PM

That saves some money for sure.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on July 01, 2023, 05:12:48 PM

Honestly I buy whatever nonstick they have at Costco and thrown them away when the nonsticky part wears off.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 01, 2023, 06:01:06 PM

me too

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 01, 2023, 07:58:24 PM

Nonstick != Searing

The coatings used to make it nonstick shouldn't be used with enough heat to sear.

Just use cast iron if you want to sear.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 02, 2023, 10:13:41 AM

Yup I have two 12" cast iron skillets, those are for searing.

Or if I'm searing cubed meats for chili or stews, then I do it in the enameled cast iron Dutch oven.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 02, 2023, 10:38:32 AM

doesn't need to be 500+ degrees to produce a good sear, but..........

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 08, 2023, 10:16:13 AM

If you're looking for a good marinade for things like flank steak, skirt steak, or similar, check this one out:

https://www.seriouseats.com/black-diamond-steak-marinade-recipe

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 08, 2023, 11:12:15 AM

We like Adolph's meat marinade.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 08, 2023, 11:27:44 AM

Quote from: betarhoalphadelta on July 08, 2023, 10:16:13 AM

If you're looking for a good marinade for things like flank steak, skirt steak, or similar, check this one out:

https://www.seriouseats.com/black-diamond-steak-marinade-recipe

Looks good from a flavor profile. I'd likely add some oil to help emulsify the mixture and distribute the fat-soluble spices more thoroughly.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 11, 2023, 09:41:11 PM

Experience the goodness of an all-natural gourmet bacon that goes beyond ordinary. Our Peppery Beef Bacon is the ultimate treat for gourmet food lovers everywhere! Our Thick Cut, Natural Wood Smoked beef is dry rubbed with an exquisite blend of spices and peppers to create a truly mouth-watering flavor. With each bite, you can taste the exquisite quality of our All-Natural Certified Piedmontese Beef short plate belly area and savor an unforgettable culinary experience. Your taste buds will rejoice over the zesty peppery burst that only this extraordinary bacon can deliver. Try it on hot summer mornings or in your favorite omelet - however you cook it up, our Peppery Beef Bacon is bound to make your taste buds dance.

(Certified Piedmontese Beef, Honey, Spices, Cherry Powder, Cultured Celery Powder, Sea Salt)

1 pkg - 1.5 lb
$24.99

(https://www.piedmontese.com/Content/Images/_Piedmontese/OnlineProducts/Large/peppery-beef-bacon.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 20, 2023, 09:15:20 PM

(https://scontent.ffod1-1.fna.fbcdn.net/v/t39.30808-6/362239634_843657057364894_2567697363038626503_n.jpg?_nc_cat=111&ccb=1-7&_nc_sid=730e14&_nc_ohc=XEGoy4lmtKgAX95bzpc&_nc_ht=scontent.ffod1-1.fna&oh=00_AfBUvi680NqHFVLpr18VbygwX8EpaueSp0ilb-o5cpbS4A&oe=64BEEA10)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF 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 (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 to Make Braided Pork)

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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on August 05, 2023, 08:42:17 AM

Hmmmmm, that might be interesting...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 05, 2023, 10:03:30 AM

I'll hope to have my brother try it around Xmas

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta 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...

(https://i.imgur.com/Aoajkgx.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on August 18, 2023, 09:59:04 AM

So... How would you make something like this?

(https://i.imgur.com/A1KsvI9.png)

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...

(https://i.imgur.com/7Pni43p.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 18, 2023, 10:31:10 AM

luv a good pork shank

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 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.

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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 19, 2023, 07:31:03 PM

basements are rare in Florida

I'm not moving there

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on August 21, 2023, 04:50:50 PM

How thin were you able to pound out the flank?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on August 21, 2023, 05:10:41 PM

Quote from: 847badgerfan on August 21, 2023, 04:50:50 PM

How thin were you able to pound out the flank?

Quite thin, and the pieces I didn't pound thin enough, it wasn't that I couldn't... I just didn't have enough experience rolling them out to realize that I should go farther.

The ones I went thin enough on were very thin and pliable. The ones I didn't were a little stiffer and harder to roll without getting REALLY thick as the layers overlapped.

I'd say the "feel" for the proper thinness is that you could fold the slice and it would almost fold flat at the seam, as opposed to being stiff enough that it had a noticeable radius at that point when you fold it.

BTW I used parchment paper rather than plastic wrap above/below the meat. I thought it would be better at avoiding tearing. It worked out well--I went through the entire flank steak with no tears whatsoever.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on August 22, 2023, 09:15:35 AM

Yep, I use parchment too. I've never been able to get flank steak to go thin. Maybe I just quit too soon.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on August 29, 2023, 11:17:05 AM

(https://i.imgur.com/nCaUX1W.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 29, 2023, 11:24:17 AM

I'm not a big Anchovy guy either.

Picked herring and other fish is fine

I do prefer my bait fish gutted

but I will indulge if the opportunity is right

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on August 29, 2023, 12:38:55 PM

Quote from: FearlessF on August 29, 2023, 11:24:17 AM

I'm not a big Anchovy guy either.

This is a good anchovy prep: https://www.seriouseats.com/pasta-burro-e-alici

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 29, 2023, 02:06:03 PM

Think of this dish as Alfredo for anchovy lovers. There's lots of unsalted butter, salty anchovies in place of Alfredo's Parmesan cheese, and starchy cooking water cooked into a creamy glaze, perfect for coating long strands of al dente pasta.

The cooking process itself is a breeze. Melt butter, dissolve anchovies in it, then cook pasta a little over halfway in a small amount of water to get that extra starchy good stuff. Build an emulsion with pasta cooking water and the anchovy-butter, then finish cooking the pasta in the sauce. To ensure that the sauce holds the perfect creamy emulsion, I save a couple tablespoons of butter to add off-heat at the very end of the cooking process, followed by the lemon zest and juice. The rich, savory sauce glazes each strand of pasta for a simple, delicious weeknight meal

______________________________________

I'm in!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on August 30, 2023, 10:47:11 AM

(https://i.imgur.com/lWcu2Ow.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 30, 2023, 11:55:38 AM

I'm good with heart & liver

lungs not so much, but I'd eat it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: GopherRock on August 30, 2023, 02:05:58 PM

I wanted to put this here.

We took a cooking class while in Korea that was really phenomenal. The proprietor of the establishment took us through the Guangdong Market to get the material for cooking, and I felt like I was in a travel documentary. If you ever find yourself in South Korea, and are interested in a cooking class, book a cooking class with OME Cooking Lab.

https://www.instagram.com/omecookinglab/

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on August 31, 2023, 01:34:46 PM

(https://i.imgur.com/wYMCpCQ.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 31, 2023, 02:31:56 PM

110 gallons of water

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on August 31, 2023, 02:57:47 PM

The only camel I'd ever consider putting in my mouth has no filter and burns on one end. And even after consideration, I still probably wouldn't.

(https://i.imgur.com/QJ9d7wQ.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 31, 2023, 03:24:13 PM

I've had a few of those

not the stuffed camels

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on August 31, 2023, 03:56:02 PM

Did anyone read the recipe for crab cakes?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on August 31, 2023, 04:31:35 PM

Fish cakes.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on August 31, 2023, 04:35:26 PM

Yeesh. We make salmon cakes (cheaper than crab cakes so better when the kids are home), but I can't imagine the hell of pre-baked fish in them. That would be disgusting.

CD, please never post that cookbook again.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on August 31, 2023, 04:39:31 PM

Quote from: betarhoalphadelta on August 31, 2023, 04:35:26 PM

Yeesh. We make salmon cakes (cheaper than crab cakes so better when the kids are home), but I can't imagine the hell of pre-baked fish in them. That would be disgusting.

CD, please never post that cookbook again.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on September 02, 2023, 01:24:15 PM

Dr. Pepper Chicken wing sauce, based on the Dr. Pepper Chicken Wings at Plucker's Wing Bar in Austin, TX

1 can Dr. pepper
1/2 cup brown sugar
1/4 cup ketchup
1/2 Tsp. Tabasco sauce
2 TBSP butter

In a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce.

If you're doing naked wings, go ahead and separate the sauce into two parts. Hit the wings with some salt and pepper and then baste the wings in the sauce before cooking them. When they're done you can toss them in the remaining portion of the sauce before serving.

(https://i.imgur.com/SIeivzM.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 02, 2023, 07:26:06 PM

please never post that cookbook again

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on September 03, 2023, 09:52:54 PM

Quote from: FearlessF on September 02, 2023, 07:26:06 PM

please never post that cookbook again

You don't like Dr. Pepper?????

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 04, 2023, 08:30:10 AM

I was referring to CD's book

My brother loves Dr. Pepper
too sweet for me

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 04, 2023, 11:45:17 AM

Tallarin Saltado con Carne.

Delicious! Highly recommend giving it a try. As with anything stir-fried, of course, it all comes together quickly at the end, so you're well-served to have your mise en place ready to go. But with that, it's actually a very easy recipe too.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 05, 2023, 01:40:25 PM

Quote from: betarhoalphadelta on August 18, 2023, 09:59:04 AM

So... How would you make something like this?

(https://i.imgur.com/A1KsvI9.png)

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...

(https://i.imgur.com/7Pni43p.jpg)

Okay, so I made an attempt at this. I will say that it was successful in that it ended up being delicious. But it was a failure when it comes to replicating Brooke's dish.

Errors:

The butcher had frozen pork shank, already wrapped. He said it was two shanks. It was one giant (3.5#) shank. So I was already in a position where I felt I would have to cook it whole and shred it to portion it for my wife and I.
It was skin-on shank. I ended up braising it with the skin on, but could tell it wasn't what I wanted so before the final step of cooking (which was itself an audible) I ended up pulling the skin off after it had softened.
I made the recipe based on a braised pork shank recipe and a molasses-mustard glazed beef short rib recipe. The glaze in the short rib recipe was molasses, red wine vinegar, and mustard. The vinegar thinned it out WAY too much such that it wasn't a glaze. While braising, instead of pouring it over at the start (which was the short rib prep) I ended up trying to add the glaze every time I flipped the shank. But it wasn't adhering at ALL, so it wasn't exactly glazing.
The shank being as big as it was, with both a large and a small bone in it, basically started coming apart during cooking. The larger bone was falling out before it was fully tender. This was okay since I already knew the meat would be shredded, but it sure didn't end up looking like the picture before I shredded it. I'll probably have to get the correct smaller shank that I wanted, and will likely need butcher's twine for the cook so it all holds together nicely.
With all of the above issues, I ended up mixing up a second glaze that was only molasses and mustard. I took the shank out about 30 minutes before the sides were ready, put it in its own pan, upped the temp of the oven to 450 to roast, and glazed it (twice actually) with the thicker glaze. This worked but 450 was probably too hot as that's hot enough to start burning the molasses a little.

So I can see a few things I need to do differently.

First, get the right size shanks and with the skin already removed. Depending how it looks, use butcher twine to ensure it stays together.
Make it a two-step cooking process from the start. Potentially this would be a good application for sous vide for the first step, otherwise still do a braise but with the understanding that the glaze won't take in the braise. If sous vide potentially add the molasses-mustard in the sous vide step for flavoring, but it likely won't adhere there either due to the moisture that will come out of the meat into the bag.
Still finish it with a glaze/roast step, but at <350 degrees, to set the glaze but not burn it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 05, 2023, 09:24:50 PM

2nd attempt will be better

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on September 05, 2023, 09:30:05 PM

I'm willing to stop by when the second attempt it made. Let me know the timing and such.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 05, 2023, 09:37:47 PM

I thought you might suggest Dr. Pepper for the glaze

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on September 06, 2023, 11:46:54 AM

Quote from: FearlessF on September 05, 2023, 09:37:47 PM

I thought you might suggest Dr. Pepper for the glaze

Sure you could make a Dr. Pepper glaze for that.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on September 07, 2023, 02:58:40 PM

Hey @847badgerfan (https://www.cfb51.com/index.php?action=profile;u=5) 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.

(https://i.imgur.com/uuav5X3.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on September 07, 2023, 03:00:30 PM

I'd eat that. But it does look he removes the skirt, correct?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on September 14, 2023, 04:54:14 PM

Anybody here tried baking soda as a meat tenderizer?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on September 14, 2023, 04:56:02 PM

Step 1: Dissolve Baking Soda into water

Use 1 teaspoon of baking soda (https://attach.mikmak.tv/16642974998218f330897/5d163b50-488e-21fb-5034-f245f5437735?) and ½ cup of water for every 12 ounces of meat.

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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 14, 2023, 05:36:45 PM

Never tried it myself. Would love to hear how it works out.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 18, 2023, 08:25:37 AM

(https://cdn.homebrewtalk.com/data/attach/770/770159-PXL-20230918-021435428.jpg)

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

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on September 18, 2023, 09:14:16 AM

Where's the beef?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 18, 2023, 09:32:25 AM

burger is up to $5/lb here - in beef country

what's ground lamb worth?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta 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.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on September 18, 2023, 10:12:51 AM

I'd like less bun with mine.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 18, 2023, 10:23:48 AM

put it on a cracker

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 18, 2023, 11:04:25 AM

Quote from: 847badgerfan on September 18, 2023, 10:12:51 AM

I'd like less bun with mine.

Fair enough. I will say the bun was quite airy and compressed very well. It's a lot less actual bread than it looks like visually.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on September 18, 2023, 11:08:34 AM

That helps for sure.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on September 18, 2023, 02:54:32 PM

The amount of bread looks good to me. bf is just high maintenance.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 18, 2023, 02:57:40 PM

Quote from: utee94 on September 18, 2023, 02:54:32 PM

The amount of bread looks good to me. bf is just high maintenance.

If he's gonna be all "my way or the highway", well, I can direct him to the highway if he comes for dinner and then complains :57:

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on September 25, 2023, 10:06:04 AM

(https://i.imgur.com/jXZTwTy.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on September 25, 2023, 10:14:12 AM

Don't forget the reference to 'light milk'

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on September 27, 2023, 04:52:33 PM

(https://i.imgur.com/FtUNx33.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on October 21, 2023, 11:02:10 AM

Quote from: SuperMario on October 21, 2023, 09:49:44 AM

Please do. Since my health scare last year I’m a crazy person about food and avoiding preservatives, which means bread and most of the food is homemade. And if there’s ever a group to trust on tasty food, this group is it.

Here ya go @SuperMario (https://www.cfb51.com/index.php?action=profile;u=1596) and @Honestbuckeye (https://www.cfb51.com/index.php?action=profile;u=37)

It's a process, but well worth it. We use water from our fridge filter.

·        1-1/2 teaspoons active dry yeast
·        1-3/4 cups warm water (110° to 115°) – use bottled water, not tap
·        3-1/2 cups plus 1 tablespoon all-purpose flour, divided
·        2 teaspoons salt
·        1 tablespoon cornmeal or additional flour

Directions

·        In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.

·        Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour.

·        Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.

·        Grease the bottom of a disposable foil roasting pan with at least 4-in.-high sides; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.

·        Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: SuperMario on October 21, 2023, 12:15:22 PM

Thanks @847badgerfan (https://www.cfb51.com/index.php?action=profile;u=5)

I really enjoy the process of bread making now and this looks like a good one. Very interesting not to knead it before first rise so I’m looking foreword to a different style than I normally do.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on October 21, 2023, 05:26:50 PM

Speaking of which, I need to start a sourdough starter...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on October 22, 2023, 09:54:56 AM

Let us know how you do.

I don't like it, but my wife us from the bay area, so... she loves it.

She has not been successful at all.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on October 23, 2023, 01:50:42 PM

Just a plug... My wife bought this egg cooker at Target (https://www.target.com/p/dash-3-in-1-everyday-7-egg-cooker-with-omelet-maker-and-poaching-black/-/A-53731036).

We've only used it for hard boiled eggs, and it cooks them perfectly, and results in some of the easiest peeling HB eggs that I've ever had. Super simple gadget and it makes it much more likely I'll actually make HB eggs.

Just thought I'd pass it along because it's the sort of cheap gadget that I'd never give a passing thought to, thinking it can't possibly work, and yet it does.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on October 23, 2023, 04:35:49 PM

I prefer my eggs poached or fried

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on October 23, 2023, 08:11:26 PM

Quote from: FearlessF on October 23, 2023, 04:35:49 PM

I prefer my eggs poached or fried

The manual says it'll poach, two at a time, but I haven't tried it.

About the only time we poach eggs is when making Benedict, and since we're poaching 4 eggs at once and that meal all comes together very quickly all at once, I like to do them all in one pan so they're all ready at the same time.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on October 23, 2023, 08:39:50 PM

My SIL makes some very tasty sourdough bread from a starter that has been in her family and is allegedly pretty old. It's pretty delicious bread.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on October 27, 2023, 03:42:24 PM

https://youtu.be/mrq3iZcvHAw

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on November 06, 2023, 05:14:12 PM

(https://i.imgur.com/8kKOrUz.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on November 07, 2023, 07:05:10 AM

I finally tried the meat tenderizing with baking powder. I'd judge it a success.

I used flatiron steak (basically a slice of chuck, very tasty, but tough). I poured the powder over both sides and worked it in with my fingers a bit in a baking dish, put it in the fridge for 5 hours, rinsed it thoroughly with water about 2 hours before grilling, let it come near room T, and grilled it. I got it too done for my wife, but spot on for me.

I think it works better than typical meat tenderizer.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Honestbuckeye on November 09, 2023, 10:19:36 PM

You already had a great Braised Rib recipe- but saw this and tried it Sunday. Was fantastic. More importantly- pretty easy. Quick vid:

https://www.instagram.com/reel/CygKsSHuUl5/?igshid=MzRlODBiNWFlZA%3D%3D

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 09, 2023, 10:23:53 PM

love ribs

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on November 10, 2023, 09:27:50 AM

We're doing red wine braised short ribs from Bobby Flay's Sundays with Sophie book tomorrow night.

Recipe looks substantially similar.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on November 13, 2023, 04:59:59 PM

Quote from: Cincydawg on November 07, 2023, 07:05:10 AM

I finally tried the meat tenderizing with baking powder. I'd judge it a success.

I used flatiron steak (basically a slice of chuck, very tasty, but tough). I poured the powder over both sides and worked it in with my fingers a bit in a baking dish, put it in the fridge for 5 hours, rinsed it thoroughly with water about 2 hours before grilling, let it come near room T, and grilled it. I got it too done for my wife, but spot on for me.

I think it works better than typical meat tenderizer.

YUP just finished one - tasty indeed,just make sure the meat is rinsed good,Cindy couldn't believe it as she had the last steak out of that pack

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on November 17, 2023, 01:02:50 PM

I ordered an air fryer, a Cuisinart. I'm not at all certain how often we'll use it.

I also got her a pail and mop and vacuum cleaner and some plastic gloves.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 17, 2023, 05:21:19 PM

I bought a cheap air fryer that was on sale at Best Buy or Amazon or somewhere on-line

didn't know if I'd like it or use it.

It's pretty much disposable

I'll upgrade to something better some day

I like it and use it often - especially in the summer when I don't want to heat up the oven

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on November 18, 2023, 06:25:41 AM

12 Air Fryer Tips and Tricks (mentalfloss.com) (https://www.mentalfloss.com/posts/air-fryer-tips-and-tricks)

The new one is supposed to arrive today. It's funny how advice on cooking with it is often varied and opposed.

10 Air Fryer Tips Every Air Fryer Owner Should Know - My Forking Life (https://www.myforkinglife.com/10-air-fryer-tips-every-air-fryer-owner-should-know/)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on November 18, 2023, 08:10:14 AM

I fixed thiS last night, worked well:

Sautee onion chopped on too fine and garlic for a while in some butter. Add some green onion late, I added a bit of frozen spinach also.
Cut thin chicken breasts into small cubes
Add chicken and cook not too long, maybe ten minutes or so.
Add teriyaki sauce, not too much, late.
Serve over Asian noodles.

Simple and effective, my wife liked it a lot.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 18, 2023, 08:18:02 AM

nice work - I'd add some siracha

won't work as well in the new air fryer

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on November 18, 2023, 09:59:49 AM

My i s c & a aggie wife likes to use the air fryer. Food tastes good to me, so no complaints.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 20, 2023, 09:54:43 PM

Chemical Methods of Meat Tenderization: Salts
Salt, both sodium chloride—the salt most of us are talking about when we say "salt" in the kitchen—plus many other salts in the scientific sense of the word, can act as powerful meat tenderizers. When dissolved in water, sodium chloride can dissolve some muscle proteins like actin and myosin; this is true whether the salt is dissolved in a wet brine or in the meat's own juices after the salt has been applied in a dry brine. This not only tenderizes the meat by breaking apart some of the muscle's structure, but it also lessens the degree to which a piece of meat contracts during cooking. Less contraction means less juices being squeezed out, leading to an overall more plump and tender piece of meat.

It's safe to say that of all the tenderization methods out there, applying salt in one form or another is almost always a good choice: It seasons the meat (almost never a bad thing) and improves both texture and juiciness. It's almost entirely pro with very little con.

Other salts that can be used as tenderizers include baking soda and salts of phosphoric acid or phosphates that can also dissolve muscle proteins and improve the tenderness and juiciness of the meat. As we found in a series of marinade tests, while baking soda is a tenderizer, it can also produce some unfortunate effects on a piece of meat and should be used with caution. Salts of phosphates are commonly used to tenderize meats like pork, for example—check the ingredient list on the label of pre-brined pork loin from a grocery store, and you’ll notice phosphates included.

At home, you can take advantage of the tenderizing effects of phosphates by using dairy. Dairy in the form of milk or fermented milk products like yogurt, buttermilk, or kefir contains a large number of phosphates that will improve the texture of meat. In addition to the salt and phosphates, fermented dairy contains lactic acid, a wonderful meat tenderizer that my own tests showed is not as prone as other common kitchen acids to turning the meat mushy.

Another common pantry staple that can help tenderize meat is mayonnaise, an emulsification traditionally made from egg yolks, vinegar or lemon juice, and oil. Egg yolks are rich in phospholipids, phosphates, and proteins, all of which help solubilize proteins in meat while amping up and stabilizing the emulsification of protein, fat, and water that forms on the surface of the meat. The meat locks in more water, resulting in a juicier, tender cut.

Biological Methods of Meat Tenderization: Aging, Enzymes, and Bacteria
Enzymes and Aging
One could correctly argue that enzymes are technically chemicals, and therefore belong in the section above on chemical methods of meat tenderization. But I prefer to include them under the biological tenderization umbrella, since they derive from biological sources and processes.

Humans have tenderized meat with enzymes, even if they didn't know they existed, since ancient times. In Korea, pear juice was applied to meat before cooking and in tropical and subtropical countries, papaya leaves and fruit were added to meat to make it more tender. These fruits contain enzymes called proteases that can recognize proteins and snip them up like scissors.

Besides pears and papayas (the enzyme is called papain), other plant sources of proteases include pineapples (bromelain, the key active ingredient in Adolph’s brand tenderizer), figs (ficin), kiwis (actinidain), melons, ginger (zingibain), and mangoes. These enzymes only work on the surface of the meat they come into contact with, since proteases are large protein molecules and cannot penetrate deeply into the meat.

In addition, the enzymes from these fruits will only work if raw, and some fruits, like papayas, must come from unripe fruits. Canned and cooked fruit won’t work as meat tenderizers because the protease enzymes get inactivated and denatured during heating. Protease enzymes can also be obtained from animal sources, and some of these, like trypsin, pancreatin, and pepsin, are used to tenderize meat.

Keep in mind, though, that enzymes require optimum conditions (temperature, pH, and time) to work efficiently.

When an animal dies, the tissue cells send signals that activate a cascade of biochemical signals to induce destruction. This process is known as apoptosis or "cell death." Enzymes within the muscle cells and the extracellular matrix kick into full gear and start degrading muscle proteins, making the meat more tender.

Under optimal storage conditions, meat can be aged such that we can take advantage of the benefits of cell death without the meat actually going bad. Beef can be aged by dry or wet methods. In dry aging, the beef is stored in a cold refrigerator unwrapped while in wet aging, the meat is vacuum packed before storage.

When meat is aged properly (some like to say it's being "ripened" or "conditioned"), its texture, and sometimes flavor, are noticeably improved. During this period, the muscles undergo various biochemical reactions like proteolysis, lipolysis, and oxidation that produce changes in the muscle's protein and fat content, improving the meat’s flavor, color, and texture.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on November 27, 2023, 07:25:20 PM

So wife has cold tells me to dial back dinner tonight, Ok, salmon. She has a cold so she's getting straight blackened rub and cook it thru that's all she wants

Meanwhile, since im running solo I'd normally load up on chili crunch but then I see my jar of hot giardiniera and wonder why have I never topped salmon with this? Whats the matter with me. Delicious.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 27, 2023, 07:46:17 PM

nuttin wrong with chili crunch either

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on November 27, 2023, 07:50:07 PM

Quote from: MarqHusker on November 27, 2023, 07:25:20 PM

but then I see my jar of hot giardiniera and wonder why have I never topped salmon with this?

Waiting for the review... As big fan of a fan of giardiniera as I am being from Chicago, this does not sound like a winner...Sounds like completely overpowering one flavor with another.

If it works, please report back.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on November 27, 2023, 10:38:26 PM

I feel it worked. To be specific with what I did.

Faroe island salmon 8ish oz filet, skin on.

Light brush of Olive oil and blackened dry rub. Iron skillet on med high, hot pan, sizzle rub side down a four minutes, flip to skin side for a minute, finish in oven at 350 to desired doneness. My wife does well done In salmon, I dont.

Light layer of hot giardiniera it isn't like this was an Italian beef sandwich. The oil from the giardiniera added an interesting dimension which I enjoyed. And not too much of the garnish to overwhelm the fish. I liked it. I also love giardiniera and chili crunch and frankly prefer Crystal's to ketchup on eggs or potatoes.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on November 28, 2023, 10:48:59 AM

Thankfully, Marconi giardiniera is sold down here.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 28, 2023, 05:39:54 PM

I've got a plastic gallon jug of Marconi giardiniera in my Amazon cart now

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on November 28, 2023, 05:56:05 PM

There are several acceptable brands

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on November 28, 2023, 08:00:41 PM

It's coming-- Stiles Switch BBQ annual "Twelve Days of BBQ". There are some really special dishes on this list, that they only bust out once per year. I've had most of them, but this year I might just try to do ALL of them! :)

(https://i.imgur.com/RMkl24C.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 28, 2023, 08:22:25 PM

dern it all

I won't get to Texas until the 21st of December.
And I won't be coming within a bout 3 hrs of the Switch
Stopping in Colleyville

but, don't feel too sorry for this poor old dirt farmer, my brother and I will find some decent BBQ

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on November 28, 2023, 10:24:29 PM

I was at Stiles Switch in March. Really overdid it in a good way.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on November 29, 2023, 05:58:05 PM

Quote from: FearlessF on November 28, 2023, 08:22:25 PM

dern it all

I won't get to Texas until the 21st of December.
And I won't be coming within a bout 3 hrs of the Switch
Stopping in Colleyville

but, don't feel too sorry for this poor old dirt farmer, my brother and I will find some decent BBQ

In D/FW area I hear good things about Goldees, Cattleack, Hurtado, and Panther City. I've never been to any of them but they get good reviews from the BBQ snobs on surlyhorns.

There's also a Terry Black's in the area, which is a second location for one that started in Austin, and the Austin location is quite good. This is an offshoot of the venerable Black's family of BBQ pitmasters, first made famous with Black's BBQ in Lockhart.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on November 29, 2023, 06:01:20 PM

Quote from: MarqHusker on November 28, 2023, 10:24:29 PM

I was at Stiles Switch in March. Really overdid it in a good way.

Yeah just getting one beef rib at SS will pretty much blow your doors off. I usually get one to split with 1 or 2 other folks, and then fill in with brisket and other meats as seems appropriate.

This is what their December special is, the chicken-fried smoked beef rib. It's way over the top but I really like it. Also just so happens to be the special on my birthday this year...

(https://i.imgur.com/U8I7j1g.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 30, 2023, 09:35:40 AM

Quote from: utee94 on November 29, 2023, 05:58:05 PM

In D/FW area I hear good things about Goldees, Cattleack, Hurtado, and Panther City. I've never been to any of them but they get good reviews from the BBQ snobs on surlyhorns.

There's also a Terry Black's in the area, which is a second location for one that started in Austin, and the Austin location is quite good. This is an offshoot of the venerable Black's family of BBQ pitmasters, first made famous with Black's BBQ in Lockhart.

thanks for the tips, my brother says he has a couple new spots to try this year

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on December 01, 2023, 09:41:25 AM

(https://i.imgur.com/IAG700H.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on December 14, 2023, 12:21:47 PM

The air fryer has been a big hit with my wife fortunately. I tried my first thing last night, French fries. I followed some directions I found on line. And I'd have to say, they were "adequate". This notion they would taste like McDs fries didn't come anywhere close to being the case for better or worse.

She did Brussel sprouts once that were decent. She's done a few other things that were fine. She did whole carrots that were decent. In my view, it's more like a hyped up toaster oven than anything unique, maybe I'm missing the point here.

It looks nice, doesn't take up too much space, and maybe covers things cheaper than using our regular oven. For me personally, I wouldn't buy one.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 14, 2023, 11:46:05 PM

Easier to clean than the full size oven

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on December 15, 2023, 07:55:04 AM

It's not a terrible hadget, but I think, so far, they get oversold (ha) relative to what they actually are. A microwave you really need, maybe a few other items in the kitchen, this isn't a necessity.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Brutus Buckeye on December 25, 2023, 08:09:07 PM

Stir vigorously for eight minutes.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on December 31, 2023, 07:31:20 PM

Why go out for NY? Filet of beef w crab legs and hasslebacks and homemade pretzels earlier for snacks.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 31, 2023, 08:13:03 PM

Assuming you have killer mustard and good beer for the pretzels

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 31, 2023, 11:06:12 PM

Quote from: MarqHusker on December 31, 2023, 07:31:20 PM

Why go out for NY? Filet of beef w crab legs and hasslebacks and homemade pretzels earlier for snacks.

Going out for dinner is usually not as good as at home.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 01, 2024, 07:15:21 AM

NYE = amateur night.

We never go out.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 05, 2024, 10:47:17 AM

Amateur night indeed. We went out on NYE all the time in our teens and twenties.

And that's the problem. :)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on January 05, 2024, 10:52:45 AM

Who has a good recipe for New Orleans BBQ Shrimp?

We made this one last night: https://spicysouthernkitchen.com/new-orleans-style-bbq-shrimp/

We both thought it was pretty good, although my wife was a little disappointed by the fact that the sauce started to separate--mostly a visual thing. And we'd make it again, so on that metric, it was a hit.

But since neither of us have any frame of reference for this dish, I wanted to ask those who do if this recipe is representative and if there are any others that you'd recommend more than this one...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on January 07, 2024, 06:58:49 AM

I don't understand the term "BBQ'd shrimp".

I grilled another flatiron last night with the baking soda tenderizer, it works really well, better than standard tenderizer.

And it's cheaper, just takes a few hours. Flatiron is tasty but tough, it's chuck basically. This works great.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on January 07, 2024, 07:00:55 AM

New Orleans-Style BBQ Shrimp - Spicy Southern Kitchen (https://spicysouthernkitchen.com/new-orleans-style-bbq-shrimp/)

For me the key to good New Orleans-Style BBQ Shrimp is lots of butter, lemon juice, and Worcestershire sauce. Ironically BBQ Shrimp has nothing to do with the barbecue. It is either cooked stove-top or in the oven. I prefer oven-baked BBQ Shrimp. The shrimp have a little longer to linger in the sauce and pick up the flavors.

1 1/2 sticks (3/4 cup) butter
▢1/4 cup olive oil
▢1/4 cup Worcestershire sauce
▢6 cloves garlic, minced
▢2 bay leaves
▢1 tablespoon Creole seasoning (http://amzn.to/2sWqlpU)
▢1 teaspoon oregano
▢1 1/2 teaspoons paprika
▢1/2 teaspoon black pepper
▢1/4 teaspoon cayenne pepper
▢3 green onions, sliced
▢2 tablespoons lemon juice
▢1 lemon, sliced
▢2 pounds medium to large fresh shrimp, unpeeled

So, I'd call it baked shrimp in sauce. But I understand the term predates me by a bit. I think I'd prefer just shrimp and then dip it in whatever sauce I prefer.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 07, 2024, 07:40:11 AM

I'd add some Old Bay

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 08, 2024, 08:34:34 AM

My wife has made it a few times lately but she doesn't go with just one recipe. She typically looks at a few difference recipes and then picks and chooses what she likes from there.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 08, 2024, 09:18:35 AM

I rarely if ever follow one recipe - even stuff from this thread

I usually take bits and pieces from 3 or 4 recipes and combine them

I've always been lucky

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 12, 2024, 11:51:12 AM

(https://i.imgur.com/XcN5yyh.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 16, 2024, 05:08:25 PM

My i s c & a aggie wife has been watching that TV show called "The Bear" and was inspired to attempt making homemade Italian beef sandwiches for dinner tonight. She's looking at some recipes that claim to be "authentic" so hopefully they'll turn out alright...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on January 16, 2024, 05:10:57 PM

Quote from: utee94 on January 16, 2024, 05:08:25 PM

My i s c & a aggie wife has been watching that TV show called "The Bear" and was inspired to attempt making homemade Italian beef sandwiches for dinner tonight. She's looking at some recipes that claim to be "authentic" so hopefully they'll turn out alright...

Cousin!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 16, 2024, 07:03:46 PM

Quote from: MaximumSam on January 16, 2024, 05:10:57 PM

Cousin!

Yes chef!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on January 16, 2024, 07:32:41 PM

I don't know how that show is considered a comedy. Yeah, it has some funny moments, but I never think of it as a comedy.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 16, 2024, 07:47:41 PM

haven't seen this show

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on January 16, 2024, 07:49:31 PM

Quote from: FearlessF on January 16, 2024, 07:47:41 PM

haven't seen this show

It's excellent. Highly recommend. Won an Emmy for best comedy series which I don't agree with (for the above reason that I don't consider it a comedy) but the quality of the show is certainly Emmy-worthy.

And it's on FX, which should be available on most cable packages.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on January 16, 2024, 09:00:08 PM

Quote from: utee94 on January 16, 2024, 05:08:25 PM

My i s c & a aggie wife has been watching that TV show called "The Bear" and was inspired to attempt making homemade Italian beef sandwiches for dinner tonight. She's looking at some recipes that claim to be "authentic" so hopefully they'll turn out alright...

BTW would definitely want a follow-up on how this went. With pictures if possible.

Do you have a meat slicer?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 17, 2024, 01:40:04 PM

Quote from: betarhoalphadelta on January 16, 2024, 09:00:08 PM

BTW would definitely want a follow-up on how this went. With pictures if possible.

Do you have a meat slicer?

That is a must for Italian Beef. Can't do without it.

I buy extremely rare roast beef from the store and then make my own gravy to heat it up in. It's about the best I can do. Finding the right bread is also tough.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 17, 2024, 01:44:21 PM

luv gravy

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 19, 2024, 09:55:09 AM

Quote from: betarhoalphadelta on January 16, 2024, 07:49:31 PM

It's excellent. Highly recommend. Won an Emmy for best comedy series which I don't agree with (for the above reason that I don't consider it a comedy) but the quality of the show is certainly Emmy-worthy.

And it's on FX, which should be available on most cable packages.

Yup it's a very good show, worth the watch.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 19, 2024, 10:02:32 AM

Quote from: betarhoalphadelta on January 16, 2024, 09:00:08 PM

BTW would definitely want a follow-up on how this went. With pictures if possible.

Do you have a meat slicer?

Nope, no meat slicer. And the follow-up is that the sandwiches tasted great. Sadly no pictures.

Quote from: 847badgerfan on January 17, 2024, 01:40:04 PM

That is a must for Italian Beef. Can't do without it.

Had no choice but to do without it. I have a handful of very sharp knives and with something like 35 years experience I'm pretty good at slicing beef.

I doubt I had "the right bread" since I don't even know what that is. But it looked like the Portillo's roll I see in pictures and it tasted good, so that's about all I could ask.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 19, 2024, 10:07:29 AM

bread is just filler
I try to not eat too much bread or pasta

save my carbs for beer and the occasional tater

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 19, 2024, 10:59:31 AM

In general I agree, but when eating a sandwich, the bread's a pretty important part of the meal.

It's like the comments responding to online recipes for Food Network or whatever:

"I tried this recipe for a Philly cheesesteak and it was GREAT! I don't eat carbs so I substituted a lettuce wrap for the bread. And I don't eat cheese so I substituted with tofu. And I don't eat red meat so I substituted chicken instead. It was the best Philly cheesesteak ever!"

I mean, it might have tasted good, if that's your sort of thing, but whatever dish was made, was most certainly not a Philly cheesesteak.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 20, 2024, 09:02:09 AM

Italian beef has to be so thin, it only has one side.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 20, 2024, 09:50:44 AM

thin enouff for the in-laws

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on January 20, 2024, 06:46:00 PM

Frying shallots. Nature's fritos.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 21, 2024, 02:50:53 PM

Quote from: 847badgerfan on January 20, 2024, 09:02:09 AM

Italian beef has to be so thin, it only has one side.

I did okay. It tasted good. I'm certain the locals would frown on it for being inauthentic but the i s c & a aggie wife was inspired by the show and I did my best to help out.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MikeDeTiger on January 22, 2024, 10:29:13 AM

Just ordered a pellet-grill that will be here in a few days that I'm looking forward to. Our grill was once pretty nice, but it's fallen into pretty bad disrepair in the last few years, and we didn't use it anymore. I've never had a smoker, so I'm looking forward to this.

I've never been much of a griller, but my wife is, and she's looking forward to it even more than I am. Some kind of Old-Fart gene kicked in a couple years ago, where I'm obsessed with perfecting my lawn and stuff like that, so maybe I'll learn to be a Grill Master at this late stage of the game.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 22, 2024, 12:28:55 PM

Quote from: MikeDeTiger on January 22, 2024, 10:29:13 AM

Just ordered a pellet-grill that will be here in a few days that I'm looking forward to. Our grill was once pretty nice, but it's fallen into pretty bad disrepair in the last few years, and we didn't use it anymore. I've never had a smoker, so I'm looking forward to this.

I've never been much of a griller, but my wife is, and she's looking forward to it even more than I am. Some kind of Old-Fart gene kicked in a couple years ago, where I'm obsessed with perfecting my lawn and stuff like that, so maybe I'll learn to be a Grill Master at this late stage of the game.

Better late than never, old fart!

If loving to learn about cooking is wrong, I don't wanna be right!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on January 28, 2024, 09:12:00 AM

Rouille (Use this sauce on EVERYTHING)

2 egg yolks
2 tsp sea salt
Large pinch saffron
2 tsp sweet paprika
2 garlic cloves
1 tbsp Sriracha hot sauce
2 tsp red vinegar
120 ml olive oil

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on February 04, 2024, 11:51:57 AM

About to wreck my kitchen making bolognese

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on February 14, 2024, 07:40:07 AM

My wife made air fried chicken. She got the crust right, I think, but the chicken doesn't taste like fried, just cooked. It was "OK".

She likes the AFer, or so she says, and uses it, so that's good. I'm not really impressed.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 14, 2024, 10:15:07 AM

Quote from: Cincydawg on February 14, 2024, 07:40:07 AM

My wife made air fried chicken. She got the crust right, I think, but the chicken doesn't taste like fried, just cooked. It was "OK".

She likes the AFer, or so she says, and uses it, so that's good. I'm not really impressed.

CD, "He wasn't really impressed" is gonna end up on your tombstone :57:

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 14, 2024, 04:54:23 PM

Quote from: betarhoalphadelta on February 14, 2024, 10:15:07 AM

CD, "He wasn't really impressed" is gonna end up on your tombstone :57:

:86:

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on February 15, 2024, 03:45:47 PM

I often tell my wife:

"I might have overdone it" after running, and "I won't need dinner" after a big lunch. She says that will be my epitaphs.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Brutus Buckeye on February 20, 2024, 09:23:39 PM

Quote from: utee94 on January 19, 2024, 10:59:31 AM

In general I agree, but when eating a sandwich, the bread's a pretty important part of the meal.

It's like the comments responding to online recipes for Food Network or whatever:

"I tried this recipe for a Philly cheesesteak and it was GREAT! I don't eat carbs so I substituted a lettuce wrap for the bread. And I don't eat cheese so I substituted with tofu. And I don't eat red meat so I substituted chicken instead. It was the best Philly cheesesteak ever!"

I mean, it might have tasted good, if that's your sort of thing, but whatever dish was made, was most certainly not a Philly cheesesteak.

In Philly they actually spray freaking Cheez-Wiz all over the damn thing instead of provolone, like a cheese steak is made everywhere else.

Authentic isn't always all it's cracked up to be.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 21, 2024, 10:46:59 AM

Did Gumbo over the weekend. Used this recipe: https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/

Deviations (for utee): We can't use chicken (allergy) so subbed in cubed pork tenderloin seasoned with S&P and cooked in a pan. The only andouille available at the store also contained bird, so used the suggested modification with kielbasa. And I don't typically buy pre-cooked shrimp, so I also cooked shrimp in a pan seasoned with S&P. Of course for the purposes of the recipe "pre-cooked" really means "before it's added to the final pot", so in a way I had pre-cooked shrimp...

Overall it came out delicious. I'll probably use pulled/shredded pork instead of tenderloin next time because the pork ended up getting a bit tough, so that will be more tender. And will probably look for real andouille too.

Will definitely make again.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 21, 2024, 01:19:53 PM

Looks good, I'd eat it.

I like the sub of pork for chicken, maybe cube up some pork butt and do it that way? Or just precook and pull/shred to add to the final pot, but if you cube it raw and cook it, it would contribute more to seasoning the broth.

I'm sure Kielbasa works, down here in Texico folks will tend to use hot links and that works too.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 21, 2024, 02:11:33 PM

Quote from: utee94 on February 21, 2024, 01:19:53 PM

Looks good, I'd eat it.

I like the sub of pork for chicken, maybe cube up some pork butt and do it that way? Or just precook and pull/shred to add to the final pot, but if you cube it raw and cook it, it would contribute more to seasoning the broth.

I'm sure Kielbasa works, down here in Texico folks will tend to use hot links and that works too.

Yeah, the issue with tenderloin was that I couldn't easily tell how done it was, so I overcooked it. I also have considered cubing it, seasoning it, and then dropping it in sous vide at an appropriate temp so it's cooked but doesn't get tough. I'll miss the searing step which will add some flavor if I do that, but I think the biggest addition it's bringing is protein, not a ton of flavor (after all it's replacing chicken)...

I'd plan to precook/shred some pork butt. POSSIBLY even throw in some of my pre-bagged / frozen BBQ pork, and hope the little bit of bark and smoke in there might add to the flavor. But the cook on this recipe is basically to make the roux, throw everything else (except the meat) in, cook just long enough for the veggies to soften, and then the final step is assembly with the cooked meat right before serving. So I wouldn't have long enough to have cubed pork butt in there simmering away until tender... Perhaps that's not traditional/authentic, but it worked...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on February 22, 2024, 09:32:57 AM

(https://i.imgur.com/L5IKwqA.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 22, 2024, 11:29:15 AM

But... why?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 22, 2024, 11:43:56 AM

B cause it tastes good

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 22, 2024, 03:17:56 PM

Noodles are just filler.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on February 22, 2024, 03:20:41 PM

Cincy chili week.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 22, 2024, 03:48:14 PM

Quote from: FearlessF on February 22, 2024, 11:43:56 AM

B cause it tastes good

(https://i.imgur.com/eAenv26.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 23, 2024, 09:52:23 AM

don't worry too much Utee
It's not like they're ruining good Texas chili
It's obviously more like Spaghetti sauce

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on February 23, 2024, 09:58:48 AM

I find it rather interesting how a kind of ... spaghetti sauce ... is called "chili" localized mainly in one medium sized city. The various chains do have some outlets in Columbus and scattered about, but nearly all are in Cincy. Maybe there is an analog somewhere else, pasties or something, dunno. Most food types are more regional, like eastern Carolina BBQ (which also is a bit different).

I didn't like either when first exposed, but like beer, I developed a "taste" for both.

Atlanta doesn't have a "thing" unless you count "shrimp and grits", where as badge notes, the grits are filler, and I think S&G is pretty widely spread. You take grits which cost nearly nothing and add maybe 5-6 shrimp and charge $20 a bowl for it. Brilliant.

We do have another thing here called "chicken and waffles". I don't know how widely spread that is.

Johnny's Chicken and Waffles | American Restaurant in GA, AZ & TX (johnnyschickenandwaffles.com) (https://www.johnnyschickenandwaffles.com/)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 23, 2024, 10:07:27 AM

best chicken and waffles I've had was in south Carolina

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on February 23, 2024, 11:26:12 AM

FWIW "chili sauce" as a topping for hot dogs is an old school midwestern thing. Chili peppers are optional.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 23, 2024, 12:24:12 PM

This stuff?

(https://i.imgur.com/ljC1727.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 23, 2024, 12:38:40 PM

yikes

gotta be better than ketchup

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 23, 2024, 12:47:00 PM

It's like ketchup with a whang. I only ever see it called for in recipes from the 60s/70s/80s. You know, the Ladies Home Journal types of "entertaining" recipes for appetizers and side dishes, back in the good old days of the true "Dinner Party."

In fact, I have an awesome meatball appetizer recipe that uses it, along with yellow mustard, currant jelly, lemon juice, and pineapple chunks. I roll that one out every year for our annual Christmas egg nog party.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on February 23, 2024, 01:04:57 PM

Quote from: utee94 on February 23, 2024, 12:24:12 PM

This stuff?

(https://i.imgur.com/ljC1727.png)

I've never had that but maybe? My uncle use to jar and sell "chili sauce," looks similar.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on February 23, 2024, 03:20:14 PM

Quote from: FearlessF on February 23, 2024, 10:07:27 AM

best chicken and waffles I've had was in south Carolina

It is not a combination I would normally consider, but I probably should try it once. Or twice.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on February 23, 2024, 04:17:08 PM

(https://i.imgur.com/FbJEr4R.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 24, 2024, 08:38:27 AM

Quote from: utee94 on February 23, 2024, 12:47:00 PM

It's like ketchup with a whang. I only ever see it called for in recipes from the 60s/70s/80s. You know, the Ladies Home Journal types of "entertaining" recipes for appetizers and side dishes, back in the good old days of the true "Dinner Party."

In fact, I have an awesome meatball appetizer recipe that uses it, along with yellow mustard, currant jelly, lemon juice, and pineapple chunks. I roll that one out every year for our annual Christmas egg nog party.

I've had that recipe. Why mess up perfectly good meatballs?

No thank you.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 24, 2024, 02:17:12 PM

Quote from: 847badgerfan on February 24, 2024, 08:38:27 AM

I've had that recipe. Why mess up perfectly good meatballs?

No thank you.

(https://i.imgur.com/VokYYNu.png)

Because it tastes good. Meatballs can have different flavors. What a boring world we'd live in if only one style/flavor of meatball were available.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on February 24, 2024, 03:21:12 PM

chili sauce serves a very good purpose for a variety of dishes and yes, slow cooker meatballs are one of those.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 24, 2024, 04:10:38 PM

Quote from: MarqHusker on February 24, 2024, 03:21:12 PM

chili sauce serves a very good purpose for a variety of dishes and yes, slow cooker meatballs are one of those.

We'll blaze through a 6-lb bag of Costco meatballs in a couple hours at our egg nog party, easy.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 24, 2024, 04:17:09 PM

Quote from: Cincydawg on February 23, 2024, 04:17:08 PM

(https://i.imgur.com/FbJEr4R.png)

Awesome, so old-school!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 25, 2024, 10:21:01 AM

Costco meatballs

I'll pass
Regardless of sauce

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 25, 2024, 10:57:20 AM

Quote from: FearlessF on February 25, 2024, 10:21:01 AM

Costco meatballs

I'll pass
Regardless of sauce

What's next, you tell us you're too fancy for Kirkland Signature Golf Balls?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 25, 2024, 11:16:07 AM

Yes. Way too much spin with the driver.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 25, 2024, 01:02:46 PM

Ended up buying a burger press. With a relatively loose fatty grind I was finding that forming patties by hand made them hard to keep together on the grill.

But that meant that instead of forming giant single patties for my son and I, I was making uniform 6 oz patties and just making doubles for the two of us.

Overall I like the burger press, but the burgers did "plump" a little more than is appropriate for a double burger. They got, uhh, tall. So next time I'm going to make sure to dimple the center of the patty to try to avoid that...

Served with cilantro butter grilled corn.

(https://cdn.homebrewtalk.com/data/attach/783/783289-PXL-20240225-032002453.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 25, 2024, 01:28:41 PM

I used to have a press. Opted out of it as I could not clean it well. Now I use a ring, put 6 oz of burger and then smash it down with a pan using wax paper.

My burgers don't go on the grill. Cast iron only.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on February 25, 2024, 03:25:09 PM

Yeah I don't love grilling burgers - hard to keep them together without making them bigger, and hard to keep them flat. Typically I only grill them when I'm already grilling something else - a reverse sear smoke and grill ain't bad.

I love Kenji Lopez-Alts take on burgers, which is to make them so thin they only hold together with love and a slice of cheese. Need to do that in a skillet.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 25, 2024, 03:42:45 PM

Quote from: FearlessF on February 25, 2024, 10:21:01 AM

Costco meatballs

I'll pass
Regardless of sauce

Wow we got a buncha Rockefellers around here.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 25, 2024, 05:01:44 PM

Quote from: 847badgerfan on February 25, 2024, 01:28:41 PM

I used to have a press. Opted out of it as I could not clean it well. Now I use a ring, put 6 oz of burger and then smash it down with a pan using wax paper.

My burgers don't go on the grill. Cast iron only.

I ended up buying wax paper squares and the press doesn't really contact the meat. And it can be easily disassembled and it dishwasher safe.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 25, 2024, 06:05:30 PM

Quote from: utee94 on February 25, 2024, 03:42:45 PM

Wow we got a buncha Rockefellers around here.

just not a meatball fan
funny cause I love sausage

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 25, 2024, 06:06:16 PM

I rarely order a burger out

I can easily smash a patty at home

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 26, 2024, 02:21:30 PM

We had our annual family Enchilada-off last night. Every year we meet at my parents' house and all of the adults in the extended family make a tray of enchiladas and then we feast on them. Some of you may remember my last entry was the BBQ duck enchiladas that were maybe the best food dish I've ever eaten, not gonna try and be humble at all. So this year there were 8 of us who made entries.

Wanting to change it up this year, I tried my hand at emulating my favorite dish at famous Austin local Tex-Mex joint El Arroyo-- their enchiladas del mar. I've always played it straight and done something with a red/brown chile gravy, but this time I went full-on white creamy sauce, basically a mornay sauce with heavy cream and monterrey jack cheese. For the filling I mixed a blend of lump crabmeat, fresh shrimp, and fresh scallops.

I gotta say it was pretty great. We don't officially vote but I think I probably won it again based on commentary from the masses. But my enchies del mar weren't the only star, my nephew brought a strong challenger with a braised wild ram enchilada with a standard red Tex-Mex chile gravy, my dad made BBQ pulled pork west Texas-style stacked enchiladas with fried egg on top, and my brother made a New Mexican green chile pecan-smoked chicken enchilada that was the spiciest of the bunch and totally delicious!

Definitely a successful evening and I haven't eaten yet today and not sure I ever will again...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 26, 2024, 08:19:01 PM

Should have invited me. I wouldn't have cooked anything but I could eat a couple plates so you didn't have to

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 27, 2024, 03:53:32 PM

If you were around you'd definitely be invited. We always have SO much more food than people to eat it. I came home with more than I took.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on February 29, 2024, 05:52:27 PM

Quote from: FearlessF on February 25, 2024, 06:06:16 PM

I rarely order a burger out

I can easily smash a patty at home

I do - burgers are different shaped meatballs and present problems as mentioned above

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on February 29, 2024, 05:53:42 PM

Tonight we are having Himalayan rabbit stew for supper.

We found himalayin on the road.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on March 06, 2024, 01:24:44 PM

ThermoWorks is having an open box 40% off sale on the ThermaPen One (https://www.thermoworks.com/thermapen-one-open-box-feb24/?trk_msg=FFU8596SDQIKHFMB6FUUFC65UK&trk_contact=2J2RS4CJ906S13Q0TR22H07URS&trk_sid=A4T2CB2BKDKQC4CG4DFLPAKB58&trk_link=ERBCUO2VHLU4922GMOR935CS44&bxid=0482F522D451C48424B08517B8&utm_source=listrak&utm_medium=email&utm_term=Open+Box+Thermapen+ONE+Sale&utm_campaign=Mar2024+-+CS+-+Thermapen+Open+Box).

This is basically the cream of the crop of instant-read thermometers. If you're in the market for one, it's a good time.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on March 06, 2024, 02:40:38 PM

Quote from: betarhoalphadelta on March 06, 2024, 01:24:44 PM

ThermoWorks is having an open box 40% off sale on the ThermaPen One (https://www.thermoworks.com/thermapen-one-open-box-feb24/?trk_msg=FFU8596SDQIKHFMB6FUUFC65UK&trk_contact=2J2RS4CJ906S13Q0TR22H07URS&trk_sid=A4T2CB2BKDKQC4CG4DFLPAKB58&trk_link=ERBCUO2VHLU4922GMOR935CS44&bxid=0482F522D451C48424B08517B8&utm_source=listrak&utm_medium=email&utm_term=Open+Box+Thermapen+ONE+Sale&utm_campaign=Mar2024+-+CS+-+Thermapen+Open+Box).

This is basically the cream of the crop of instant-read thermometers. If you're in the market for one, it's a good time.

LOL mine just came yesterday. I already have one, but part of it cracked and I was worried it would crunk out on me eventually. It's a fantastic thermometer and there is nothing that changes cooking meats more than cooking with a thermometer v. without one.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 06, 2024, 06:14:49 PM

thermoPro is not thermoworks?

a competitor?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on March 06, 2024, 07:50:14 PM

Quote from: FearlessF on March 06, 2024, 06:14:49 PM

thermoPro is not thermoworks?

a competitor?

Yep. Just like HydroFlask (expensive!) and ThermoFlask (available at Costco for cheap!), which look identical, perform identical as far as I can tell, but are priced very differently.

I doubt you're giving up very much going for the cheaper ThermoPro vs the more expensive ThermoWorks. The ThermoWorks Thermapen One is basically the gold standard, but for a home cook it probably doesn't matter much.

Either way you'll be light years ahead of a cook who doesn't temp check anything at all.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 06, 2024, 09:33:22 PM

was going to send my brother the thermopro TP930 650FT Wireless Meat Thermometer, Bluetooth Meat Thermometer with 4 Color-Coded Meat Probes

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 06, 2024, 10:11:34 PM

Quote from: FearlessF on March 06, 2024, 09:33:22 PM

was going to send my brother the thermopro TP930 650FT Wireless Meat Thermometer, Bluetooth Meat Thermometer with 4 Color-Coded Meat Probes

Do it. Your brother is a fine Texas-lover and will appreciate the gift.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on March 07, 2024, 09:27:06 AM

Quote from: FearlessF on March 06, 2024, 09:33:22 PM

was going to send my brother the thermopro TP930 650FT Wireless Meat Thermometer, Bluetooth Meat Thermometer with 4 Color-Coded Meat Probes

I've never owned a ThermoPro but the reviews seem to be pretty good. The sticks are much easier to use and more versatile if he doesn't own any thermometers. The leave in probes are great if he does lots of BBQ type stuff, though they tend to be clumsier and more time consuming to set up.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 07, 2024, 10:15:10 AM

utee swears by them

good enough for me

gonna hafta be good enough for my brother

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on March 07, 2024, 10:59:27 AM

We made this oven-roasted pork tenderloin (https://recipeteacher.com/best-damn-oven-roasted-pork-tenderloin/) last night. I was looking for something quick that I could do in the oven rather than firing up the grill in the rain. Turned out to have really nice flavor and it's something that we're going to put on the "make again" list...

So I figured I'd pass it along. Nothing fancy, just a quick weeknight dinner sort of thing. But it was delicious.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 07, 2024, 04:59:09 PM

Quote from: FearlessF on March 07, 2024, 10:15:10 AM

utee swears by them

good enough for me

gonna hafta be good enough for my brother

I don't know if I "swear" by them, but it's what I currently have and it's working well so far. I like that the transmit unit is rechargeable and I like that it doesn't have a receiving unit but rather just has an app on the phone.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 07, 2024, 06:15:55 PM

Sounds like swearing to me

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on March 07, 2024, 07:23:49 PM

Pork tenderloin definitely takes to many forms of cooking, including baked.

I like thermopro too.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on March 07, 2024, 07:40:04 PM

Quote from: MarqHusker on March 07, 2024, 07:23:49 PM

Pork tenderloin definitely takes to many forms of cooking, including baked.

Absolutely. We use it a lot in this house with my wife's poultry allergy, because it's a cheap(ish, compared to beef) and tender meat and there are a TON of varieties of prep. We normally do it with the kids (b/c it's a little boring for the two of us, tbh) but we had one tenderloin left over frozen from a 2-pack when we did gumbo, so it was perfect for last night.

My standard method is grilling because it's a very quick/easy cook, and I like getting a little sear on it that I won't get if it's baked. It's also something that is very easy to temp-check on the grill as you're working it so it's not overcooked. But it was raining and I felt lazy, so...

But I was impressed with the flavor profile of this one baked, so thought I'd pass it along.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 08, 2024, 11:57:59 AM

Yup pork tenderloin is really versatile, and tasty.

You'd think it would be bad for smoking, since it's so lean, but as long as you don't overcook it (and by that, I mean nothing over 145 final temp), it comes out tender, juicy, and delicious.

I will also cut it into medallions, pound it flat, and make fried pork cutlets out if it, schnitzel-style.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on March 08, 2024, 12:34:11 PM

Quote from: utee94 on March 08, 2024, 11:57:59 AM

I will also cut it into medallions, pound it flat, and make fried pork cutlets out if it, schnitzel-style.

Yep. Did schnitzel only once so far but plan to make it again. At the time I used thin-cut pork chops (plan was to grill thick-cut chops but multiple stores were out so we pivoted).

Also fun with medallions is to bread them and fry them as you would making fried chicken, but I suspect most of you would just fry chicken instead as you're not dealing with allergy issues :57:

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 09, 2024, 08:52:37 AM

chicken fried pork steak?

we call that Pork Tenderloin and add a bun to call it a sammich

(https://i.imgur.com/Gmbfb9G.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 09, 2024, 10:14:42 AM

Yeah I've seen pictures of those things. It's an Iowa or Indiana thing, isn't it?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on March 09, 2024, 11:05:34 AM

Yes, they are glorious. Some mayo, red onion and pickels. IA and IN have solved it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 09, 2024, 12:12:47 PM

Eastern Iowa more prevalent than Western

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 10, 2024, 05:31:05 PM

I'd eat it up!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 11, 2024, 09:41:56 AM

I'm gonna suggest to the cook at my local bar that they offer it w/o the bun will white gray

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 11, 2024, 12:04:13 PM

Quote from: FearlessF on March 11, 2024, 09:41:56 AM

I'm gonna suggest to the cook at my local bar that they offer it w/o the bun will white gray

Sounds good. I had a delicious chicken fried steak with cream gravy on Saturday night at the Grist Mill in Gruene, Texas. One of the best I've ever had.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on March 13, 2024, 01:33:05 PM

Anyone ever tried pastrami ribs? Guy on a homebrew forum was talking about them (pic below is his, not mine).

Cure baby back (or spare if you prefer) ribs the same way you'd cure brisket for pastrami. And apparently it's quicker (3-5 days) due to not being as thick. Soak in water to remove some of the salt, then season as you'd do for pastrami and throw on the smoker.

I'm thinking I need to try this...

(https://i.imgur.com/JkuJ8RN.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 13, 2024, 11:08:53 PM

I'd try it

Love smoked pastrami

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 13, 2024, 11:24:54 PM

Block 16 in Omaha

open from 5-8!!!

beef cheek empanadas

Braised beef cheek, glazed cippolini onion, potato, curds and natural jus in crispy fried Empanada dough. With fries, a drink and gravy for dunking.

[img width=500 height=332.987]https://i.imgur.com/6e574Av.png[/img]

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 14, 2024, 05:59:56 PM

Quote from: FearlessF on March 13, 2024, 11:08:53 PM

I'd try it

Love smoked pastrami

Isn't all pastrami smoked?

What we call "pastrami" is basically smoked corned beef, right? And corned beef is made from brisket? So pastrami is a brined/cured/smoked brisket?

Note: I'm not a NY deli owner, nor did I stay at a Holiday Inn Express last night, that's just my general understanding.

Anyway, I'd certainly give those pastrami ribs a try.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 14, 2024, 06:43:46 PM

Quote from: FearlessF on March 13, 2024, 11:24:54 PM

Block 16 in Omaha

open from 5-8!!!

beef cheek empanadas

Braised beef cheek, glazed cippolini onion, potato, curds and natural jus in crispy fried Empanada dough. With fries, a drink and gravy for dunking.

[img width=500 height=332.979]https://i.imgur.com/6e574Av.png[/img]

Barbacoa empanadas look good to me, I'd eat those, too.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 14, 2024, 08:20:25 PM

Quote from: utee94 on March 14, 2024, 05:59:56 PM

Isn't all pastrami smoked?

I'm not sure "smoke" is a part of all pastrami

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 15, 2024, 09:50:51 AM

Quote

Pastrami is made from beef brisket that has been cured, coated in spices, cold smoked and then steamed. Pastrami's thick coat of spices typically includes crushed black pepper, coriander, mustard seeds, garlic and other spices that might be included in a pickling spice mixture.

https://www.foodnetwork.com/how-to/packages/food-network-essentials/corned-beef-vs-pastrami#:~:text=Pastrami%20is%20made%20from%20beef,in%20a%20pickling%20spice%20mixture.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 15, 2024, 10:09:03 AM

I agree, but I'm not sure everyone uses smoke all the time

perhaps then it's something else by definition

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 15, 2024, 10:10:49 AM

If you say so. Like I said, I'm no NY deli owner.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 15, 2024, 10:39:24 AM

well, I've never been to NYC

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 15, 2024, 10:51:38 AM

I think everyone should go to NYC at least once. It's a spectacle if nothing else.

I think similar for Chicago, Boston, San Francisco, and LA.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 29, 2024, 07:57:41 AM

Give dinner the power of AI. We analyzed over 150,000 recipes to figure out which ingredients are better together.

https://www.dishdragon.ai/ (https://www.dishdragon.ai/)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 03, 2024, 07:30:01 PM

Thought of an idea...

Chinese soup dumplings (xiao long bao aka XLB), but using gelatinized pho broth as the soup portion instead of gelatinized chicken broth. Filling (beyond the soup) being ground beef, finely diced bean shoots, cilantro / Thai basil, maybe some sriracha and hoisin, etc...

Seems like marrying a great concept (XLB) with an even better soup/flavor profile...

Thoughts?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 04, 2024, 08:40:34 AM

Quote from: betarhoalphadelta on April 03, 2024, 07:30:01 PM

Thought of an idea...

Chinese soup dumplings (xiao long bao aka XLB), but using gelatinized pho broth as the soup portion instead of gelatinized chicken broth. Filling (beyond the soup) being ground beef, finely diced bean shoots, cilantro / Thai basil, maybe some sriracha and hoisin, etc...

Seems like marrying a great concept (XLB) with an even better soup/flavor profile...

Thoughts?

I'd eat that in a heartbeat. How would you gelatinize the broth?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 04, 2024, 09:41:47 AM

yup, you cook it.
I'll eat it

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on April 04, 2024, 10:00:41 AM

My thoughts-- pho is my favorite Asian soup. And it's really not even close. That is all.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 04, 2024, 10:03:08 AM

It's my favorite soup - period.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on April 04, 2024, 10:05:14 AM

There is a pretty good Vietnamese place near us called Ahn's Kitchen, I think it's authentic, the people are anyway. Everything we've had there was really good, including the fake soup. (I even learned how to pronounce it, "fu-uh".

Anhs Kitchen (anhkitchenatl.com) (https://anhkitchenatl.com/)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 04, 2024, 10:10:23 AM

Quote from: 847badgerfan on April 04, 2024, 08:40:34 AM

I'd eat that in a heartbeat. How would you gelatinize the broth?

I think there would naturally be enough gelatin from making the pho broth to get it to solidify when chilled. If not, throw a packet of Knox in there and it'll get there.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 04, 2024, 10:23:46 AM

I think so too, from experience. Do you drop a whole chicken to make the broth?

I've never used Knox.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on April 04, 2024, 10:31:39 AM

Favorite soup ... hmmm .... I'd probably go for lobster bisque, even though I don't much like lobster.

I like most soups a lot. My "cabbage" soup is a staple around here, I probably will make some tonight. Is chili soup? I hear it can be. French onion? Yup, the good ones. Bean soup? I like a lot, my wife does not.

My favorite Asian dish is Bibimbop dol sot.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 04, 2024, 10:39:35 AM

Quote from: 847badgerfan on April 04, 2024, 10:23:46 AM

I think so too, from experience. Do you drop a whole chicken to make the broth?

I've never used Knox.

For Pho broth I use beef, but I make sure to use bones, oxtail, etc that has some gelatin.

Can't use chicken in this house obviously, but that's how it's done for the Chinese version. I did try it once using store bought pork broth and warmed it, cooked in a packet of unflavored gelatin, and it solidified nicely. So I know that works if the broth doesn't do it by itself.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 04, 2024, 11:21:30 AM

Ah yes. Forgot about the chicken thing at your house.

I've done both. I like the chicken better, and I add raw beef to serve.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on April 04, 2024, 01:07:32 PM

Best pho broth I've ever had is at my favorite Vietnamese place in Austin. It's the beef and oxtail version. They also have a chicken version but it just doesn't compare.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 08, 2024, 05:14:25 PM

Any bread makers here? I keep trying, multiple recipes (some knead, some no knead) cooking in the oven inside a dutch oven. Even tried Serious Eats, which is usually failsafe for me.

No matter what I do, I can't seem to get that airy, open crumb. It always seems to come out dense. Nice taste, but never quite right texture.

Looking for tips...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 09, 2024, 09:18:01 AM

My wife makes a great bread. I'll ask her for the recipe. Could have sworn I posted it here before.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 09, 2024, 09:46:24 AM

Quote from: 847badgerfan on October 21, 2023, 11:02:10 AM

Here ya go @SuperMario (https://www.cfb51.com/index.php?action=profile;u=1596) and @Honestbuckeye (https://www.cfb51.com/index.php?action=profile;u=37)

It's a process, but well worth it. We use water from our fridge filter.

· 1-1/2 teaspoons active dry yeast
· 1-3/4 cups warm water (110° to 115°) – use bottled water, not tap
· 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
· 2 teaspoons salt
· 1 tablespoon cornmeal or additional flour

Directions

· In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.

· Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour.

· Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.

· Grease the bottom of a disposable foil roasting pan with at least 4-in.-high sides; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.

· Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

I did post it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 09, 2024, 10:28:13 AM

(https://i.imgur.com/ae9vJbk.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 09, 2024, 10:29:22 AM

Brisket rub:

Salt
Pepper

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 09, 2024, 10:37:15 AM

yup, saw one of my favorite butchers has something called "Burnt Ends Dip"

Decent burnt ends don't need to be dipped

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on April 10, 2024, 09:26:06 AM

Quote from: 847badgerfan on April 09, 2024, 10:29:22 AM

Brisket rub:

Salt
Pepper

Yup. We call it "Dalmatian Rub" here in Texico.

Of course, I think I've shared that I also typically use paprika in my brisket rub. You can't taste it, it serves no purpose for flavor, but it does serve as a carrier to spread out the salt and pepper more evenly, and it also provides more body to create a nice bark, without making the end product overly salty or peppery.

It results in a more reddish color, I call it a "mahogany bark" so if you want that jet-black "meteorite" look, then paprika should be ommitted.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 10, 2024, 09:56:42 AM

Well, I tried some Wagyu beef steak last week for the first time.

https://ilovewagyu.com/ (https://ilovewagyu.com/)

Strip steak on my grill

I also grilled a "normal" Iowa corn-fed steak from a favorite butcher.
As comparison

https://www.tqmeats.com/ (https://www.tqmeats.com/)

Used the thermometer and pulled both steaks at 125 degrees and let them rest.
Took a couple minutes longer for the Wagyu - it was thicker

The Wagyu was more tender and more flavorful
but, not so much that I'd pay 3 or 4 times the amount.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on April 12, 2024, 05:59:10 PM

Wagyu is of course more marbled, I'm unsure if it compares with Prime cuts or not. The prime steaks I've had were too greasy for me personally, I prefer choice.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 13, 2024, 10:08:11 AM

more marbled than Prime
by a fair amount

fat/grease is where the flavor is

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 13, 2024, 10:12:21 AM

(https://i.imgur.com/ke6iYkn.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 13, 2024, 10:14:31 AM

Quote from: betarhoalphadelta on April 13, 2024, 10:12:21 AM

(https://i.imgur.com/ke6iYkn.jpeg)

Does not appeal to me at all.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 13, 2024, 10:17:59 AM

Never had wagyu personally, but I'd like to give it a try.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 13, 2024, 11:07:50 AM

mine wasn't nearly THAT marbled

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 13, 2024, 11:08:15 AM

(https://i.imgur.com/bvR1SmH.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on April 14, 2024, 08:23:33 AM

I made jerk chicken yesterday using the Serious Eats recipe and method (https://www.seriouseats.com/jerk-chicken). Came out really great. The bay leaves were way more unwieldy than they seem in the pictures, basically I just moved the pile of leaves and chicken closer and closer to the coals.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on April 14, 2024, 06:02:24 PM

Slawsa looks like baby poop. Hard pass from me.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 14, 2024, 09:10:41 PM

I'd try it, but I'll try anything twice

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 16, 2024, 09:13:41 PM

https://youtu.be/yetVhubQNWM

Authentic???

Legit??

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on April 18, 2024, 02:33:05 PM

(https://i.imgur.com/SaruRTG.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on April 19, 2024, 10:57:07 AM

(https://i.imgur.com/qdvYRcn.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on April 20, 2024, 10:18:35 AM

I made my version of "chili", which some refer to as "Mexican spaghetti sauce", using Costco "Wagyu" hamburger meat. I found it delicious. My wife thought it way too spicy. I have some left for today too.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 27, 2024, 02:09:10 PM

@betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) @utee94 (https://www.cfb51.com/index.php?action=profile;u=15) @MaximumSam (https://www.cfb51.com/index.php?action=profile;u=1572)

I have a 2.5" thick ribeye. Gas grill with a smoker box. Should I add some smoke to this, or just reverse sear - or both??

How long to render fat at say 250-275 degrees? That's about as low as I can go.

We do not like fatty meats, but I couldn't resist this beast.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 27, 2024, 03:30:00 PM

Quote from: 847badgerfan on April 27, 2024, 02:09:10 PM

@betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) @utee94 (https://www.cfb51.com/index.php?action=profile;u=15) @MaximumSam (https://www.cfb51.com/index.php?action=profile;u=1572)

I have a 2.5" thick ribeye. Gas grill with a smoker box. Should I add some smoke to this, or just reverse sear - or both??

How long to render fat at say 250-275 degrees? That's about as low as I can go.

We do not like fatty meats, but I couldn't resist this beast.

The big thing if you don't like the fat is just to eat around the bigger chunks, i.e. the big hunk of fat between the spinalis and the eye. No matter what, you're not going to render that out at any temp you'd actually cook/eat the steak. The big thing I love most about ribeye is that there's enough intramuscular fat to make it moist and tender, which is what I generally find lacking about things like strip. I'm probably an outlier in that I'll eat the fat too, but a lot of people just eat around.

If you like the reverse sear, I'd probably do it with your smoker box, as low as you can get the grill. Pull it off, get the grill ripping, then sear. I personally do the sear-then-finish process, as I find it to be more predictable as far as getting it to finish at perfect temp (especially with a 2.5" steak!), but I know a lot of people are more comfortable with reverse sear.

We'll be expecting pictures :72:

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on April 27, 2024, 03:37:58 PM

Quote from: 847badgerfan on April 27, 2024, 02:09:10 PM

@betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) @utee94 (https://www.cfb51.com/index.php?action=profile;u=15) @MaximumSam (https://www.cfb51.com/index.php?action=profile;u=1572)

I have a 2.5" thick ribeye. Gas grill with a smoker box. Should I add some smoke to this, or just reverse sear - or both??

How long to render fat at say 250-275 degrees? That's about as low as I can go.

We do not like fatty meats, but I couldn't resist this beast.

I add smoke to anything I reverse sear on the grill, but I have a charcoal grill so it's pretty easy. I've never fooled around with a smoker box. Hard to say how long - go by temperature. A good fatty ribeye can be cooked longer and still come out pretty good, maybe cook to 135 and then sear it. Should probably end up around 140, give or take a few degrees as you like.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 28, 2024, 08:28:21 AM

Thanks fellas.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on April 28, 2024, 03:43:52 PM

How'd it turn out?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 29, 2024, 06:12:53 AM

Quote from: MaximumSam on April 28, 2024, 03:43:52 PM

How'd it turn out?

(https://i.imgur.com/lMKzru3.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on May 15, 2024, 01:58:50 PM

Just got my knives back. $55 for professional sharpening. 6 knives and a pair of shears. Not bad at all. They are like new, or better even.

Cowboy Sharp – Mobile Knife Sharpening Service (Scissors too!) in Southwest Florida, Cape Coral, Fort Myers, North Fort Myers (https://cowboysharp.com/)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 15, 2024, 02:22:25 PM

Quote from: 847badgerfan on May 15, 2024, 01:58:50 PM

Just got my knives back. $55 for professional sharpening. 6 knives and a pair of shears. Not bad at all. They are like new, or better even.

Cowboy Sharp – Mobile Knife Sharpening Service (Scissors too!) in Southwest Florida, Cape Coral, Fort Myers, North Fort Myers (https://cowboysharp.com/)

Nice. Most people don't give their knives any love. Then when they realize their knives are dull...

...they think they need new knives :smiley_confused1:

Personally I do my own sharpening, with whetstones. I can go through the entire block in under 2 hours. I could certainly pay a service to do it, as I think we have a local guy who will do them pretty cheap out of his garage, and he's well-regarded for the quality of his service. But for me it's almost like a Zen thing. I actually just enjoy it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on May 15, 2024, 02:34:02 PM

I've had a chef choice sharpener for almost 30 years and it's kinda dead.

And FINALLY my wife listens to me about them NOT going into the dishwasher.

(https://i.imgur.com/mj4BtXw.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 18, 2024, 02:33:18 PM

My i s c & a aggie wife has ruined more than a few knives running them through the dishwasher. Most recent casualty was a Zwilling JA Henckels chefs knife that I received as a gift many years ago.

I keep my Shun santoku hidden from her and the kids, she occasionally asks me where my fancy knife is, and the reply is a dead stare.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on May 19, 2024, 10:12:26 AM

We bought this fancy but simple sharpener in France, it was really neat, I'll have to find a photo. It put the blade at the right angle depending on whether the knife was Japanese or German (!). And I need to try it, it's been in the box since we got back.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on May 19, 2024, 02:57:06 PM

(https://i.imgur.com/sRA5UoS.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on May 20, 2024, 07:54:47 AM

I'd like to have room for one of those.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on May 21, 2024, 03:28:52 PM

Yup the Blackstone is on the list.
But first my i s c & a aggie wife expects me to fix the outdoor propane grill that's built into the outdoor kitchen on the back patio. It has many problems, valves leaking, burners corroded ,etc.

I don't particularly care about it because if I'm outdoor grilling I'd rather use some lump charcoal and get the flavor going, but she really likes the convenience. So, need to find all the replacement parts and get moving...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 02, 2024, 05:26:25 PM

The forecast said rain, so I made ribs in the oven. No rain, but the house smells good. I don't typically sauce ribs, but in the oven it's so easy to get the sauce too that sticky, almost candy like topping, so I've been doing it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 03, 2024, 09:53:29 AM

Nothing wrong with oven-cooked ribs.

I'm going to try some different things with ribs. Simmering before grilling is one.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 03, 2024, 09:55:35 AM

@Mdot21 (https://www.cfb51.com/index.php?action=profile;u=1595) I just placed an order from Wildfork. Flat irons and ribeye filets. I hope they are as good as you posted a while back. Should be here on Thursday.

Closest stores to here are in Tampa, or over on your side, so not doing that.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 03, 2024, 10:02:47 AM

Quote from: 847badgerfan on June 03, 2024, 09:55:35 AM

@Mdot21 (https://www.cfb51.com/index.php?action=profile;u=1595) I just placed an order from Wildfork. Flat irons and ribeye filets. I hope they are as good as you posted a while back. Should be here on Thursday.

Closest stores to here are in Tampa, or over on your side, so not doing that.

Would love to hear what you think. We've got a couple of them near us, and I've walked in to look around (and ask if they had pork shank, which they did not). But I haven't bought anything or really heard that much about the quality.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 03, 2024, 10:07:44 AM

Tri tip w/ spicy mambo salad

(https://i.imgur.com/Ac6hOqw.jpeg)

(https://i.imgur.com/UB05Lgd.jpeg)

(https://i.imgur.com/ZSWnWfQ.jpeg)

(https://i.imgur.com/yH60vmF.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 03, 2024, 10:22:34 AM

I will report back for sure.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 03, 2024, 10:23:26 AM

Quote from: 847badgerfan on June 03, 2024, 09:53:29 AM

Nothing wrong with oven-cooked ribs.

as long as you don't call it BBQ

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 03, 2024, 12:17:25 PM

What is mambo salad?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 03, 2024, 12:51:10 PM

Quote from: MaximumSam on June 03, 2024, 12:17:25 PM

What is mambo salad?

It's a sort of take on Caesar mixed with wasabi. Popularized by the Mastro's family of restaurants.

I attached a PDF of our recipe, which was found online and is definitely different (more ingredients) than the Mastro's version, but we love it. We didn't have anchovy on hand so that was omitted BTW.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 03, 2024, 04:21:15 PM

Quote from: betarhoalphadelta on June 03, 2024, 12:51:10 PM

It's a sort of take on Caesar mixed with wasabi. Popularized by the Mastro's family of restaurants.

I attached a PDF of our recipe, which was found online and is definitely different (more ingredients) than the Mastro's version, but we love it. We didn't have anchovy on hand so that was omitted BTW.

Interesting...thanks for the recipe! I've never heard of Mastro's but apparently they are coming to Columbus, pretty close to me. Will have to check it out

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 03, 2024, 04:23:21 PM

Quote from: MaximumSam on June 03, 2024, 04:21:15 PM

Interesting...thanks for the recipe! I've never heard of Mastro's but apparently they are coming to Columbus, pretty close to me. Will have to check it out

Bear in mind Mastro's is up there with the priciest of pricey steakhouses. Don't take the kids! :57:

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 03, 2024, 04:25:59 PM

Quote from: betarhoalphadelta on June 03, 2024, 04:23:21 PM

Bear in mind Mastro's is up there with the priciest of pricey steakhouses. Don't take the kids! :57:

Lol there is a Shake Shack nearby they can have that

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 04, 2024, 10:40:35 AM

Closet Mastro's to me, are in the Houston area. So I guess they will continue to remain a mystery.

The only national chain steakhouses I've ever been to are the Ruth's Chris here in Austin, and the Morton's in Santa Ana, CA. Both were tasty and overpriced.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 04, 2024, 11:13:19 AM

I remember Morton's first place - they started in Chicago.

A filet was ~$9 in 1979.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 04, 2024, 11:14:44 AM

Quote from: utee94 on June 04, 2024, 10:40:35 AM

Closet Mastro's to me, are in the Houston area. So I guess they will continue to remain a mystery.

The only national chain steakhouses I've ever been to are the Ruth's Chris here in Austin, and the Morton's in Santa Ana, CA. Both were tasty and overpriced.

I'll solve the mystery for you. Mastro's is tasty. And overpriced.

I don't find much differentiation between all the tasty and overpriced steakhouses. Ruth's Chris has the sizzling plate of butter thing going for them, which is a little unique. But other than that, they're just steakhouses.

Mastro's uses dry ice in their martinis to keep them cold. Which is "fancy". But I don't drink martinis, so.....

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 04, 2024, 11:27:09 AM

You don't drink martinis!!!????!!!!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 04, 2024, 11:51:09 AM

And here I was, thinking bwar was as sophisticated and refined as I am...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 04, 2024, 12:03:41 PM

Quote from: FearlessF on June 04, 2024, 11:27:09 AM

You don't drink martinis!!!????!!!!

Eh. Mostly drink beer. Wine when I'm in the mood. And brown liquor, straight, either neat or on the rocks (depending on quality) when I feel the need to drink the hard stuff. The only mixed drink I usually touch is G&T.

Quote from: utee94 on June 04, 2024, 11:51:09 AM

And here I was, thinking bwar was as sophisticated and refined as I am...

Oh, don't get me wrong. I'm still an elitist prick. I just look down upon the masses while drinking expensive scotch, not expensive martinis.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 04, 2024, 12:06:53 PM

Quote from: betarhoalphadelta on June 04, 2024, 12:03:41 PM

Eh. Mostly drink beer. Wine when I'm in the mood. And brown liquor, straight, either neat or on the rocks (depending on quality) when I feel the need to drink the hard stuff. The only mixed drink I usually touch is G&T.
Oh, don't get me wrong. I'm still an elitist prick. I just look down upon the masses while drinking expensive scotch, not expensive martinis.

(https://i.imgur.com/WE2Uy7z.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 04, 2024, 12:07:48 PM

I also look down on peons whilst drinking expensive tequila, brandy, and bourbon!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 04, 2024, 12:32:49 PM

(https://i.imgur.com/mr9d5Xs.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 06, 2024, 11:37:29 AM

Anyone ever use or try this stuff?

Mr Bing Chili Crisp | 7oz Jar – Mr Bing Foods (mr-bing.com) (https://mr-bing.com/collections/products/products/mr-bing-chili-crisp-original-mild-7oz-jar)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 06, 2024, 02:08:33 PM

no sir, just the chile crunch

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 06, 2024, 02:15:37 PM

I have not yet been swept up into the chili crisp fad just yet.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 10, 2024, 09:29:16 AM

Me neither

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 10, 2024, 09:32:17 AM

Quote from: betarhoalphadelta on June 06, 2024, 02:15:37 PM

I have not yet been swept up into the chili crisp fad just yet.

Is it a fad if you've been doing it all of your life?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 10, 2024, 05:33:28 PM

Confession time: give me a pork chop or a chicken wing, and I’m confident in how to cook it. When it comes to beef cuts, that confidence wavers.

Sure, I can cook a burger, brown taco meat or pull together a Mississippi Mud Roast in the crockpot. But I’d like to be more adventurous in my beef selections, particularly when cattle farmers are experts in their craft.

Thanks to improved animal genetics, optimized nutrition, low-stress handling and sustainable land-use practices, U.S. farmers now raise 25% more beef with 17% fewer emissions per pound compared to 1990.

I want to honor their hard work by cooking beef my family will enjoy. But with so many unique cuts from a 1,200-pound animal, it’s hard to know where to start.

Enter Nick Lenters, owner of Old Station Craft Meats in Waukee. He simplifies choices for customers by offering only higher graded, all-certified Angus sourced from Iowa farms. A recent visit to his butcher shop gave me a lot to chew on.

For a beefier flavor, consider chuck or round cuts
Chuck comes from the neck and shoulder area of a cow, and round can be found in the rear legs. These areas are well known for producing roasts. Because these muscles are more active as cows do cow things—like grazing and meandering the farm—they are tougher. Nick recommends cooking these cuts “low and slow” to yield the best results for a rich flavor with a pleasing texture.

For more tender meat, consider middle cuts
Middle meats include favorites like filet mignon. These cuts are known for their rich marbling and soft texture. Because the muscles in this area are used less, they yield more delicate meat and can typically be cooked quickly at higher heat, making them ideal for grilling or pan-searing.

Tenderloin is also a middle meat that is considered “heart healthy” by the American Heart Association and USDA. Along with “round” meat, these cuts of beef are proven to improve cardiovascular health and help maintain muscle mass.

Beef cuts gaining in popularity: Picanha and Denver steak
Nick describes Picanha as a "party pleaser," ideal for serving smaller crowds and allowing for different levels of doneness across the same piece. (It certainly impressed judges as the winning dish at the Iowa Farm Bureau Cookout Contest in 2021.) This cut, popular in Brazil, comes from the sirloin top butt and is surrounded in a layer of fat.

Nick particularly enjoys Picanha finished on the grill after being cooked sous vide. This technique involves submerging vacuum-sealed bags of meat into a circulating hot water bath to achieve a completely even cook. "It's like a hot tub for your meat," Nick joked.

The Denver steak has only been a recognized cut for about 15 years after the Beef Checkoff funded research to provide more meat options at affordable prices for consumers. (And at its inception, it was estimated it could add more value back into family farms.) This steak is cut between the ribs and backbone, an area typically reserved for ground beef. Its unique attributes—including its leanness and exceptional marbling— have quickly made it a favorite.

No matter the cut, it’s best to let it rest
For the best texture and juiciness, Nick advises cooking meats "to temperature, not to time."

Factors like the size of the meat cut and hot spots on the grill can vary cooking times, making internal temperature a more reliable measure for achieving the desired doneness. Additionally, it's crucial to consider resting time.

"I usually pull a steak off the grill at 120 degrees for medium rare," says Nick. "After you take it off the grill to rest, the internal temperature will still rise 5 to 10 degrees."

Resting allows the temperature to stabilize and enables the juices to redistribute throughout the meat, enhancing its flavor and overall eating experience.

In exploring the diversity of beef cuts, I've gained a better understanding that there’s a perfect cut for every taste and occasion.

While I’m far from an expert, I deeply appreciate the tips and knowledge Nick shared. With summer approaching, I’m eagerly compiling my list of new cuts to try that will allow me to honor the incredible amount of hard work that goes into bringing high-quality meats from the farm to the meat counter and to my family’s dining table.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 10, 2024, 05:49:55 PM

This is a fun beef recipe: https://foodfolksandfun.net/beef-negimaki/#wprm-recipe-container-21249

I first made it for my wife on I on the night of the "hurricane". Made it this past Saturday with the kids, and as an excuse to fire up the Blackstone griddle since it's one of those recipes that makes a mess on a stovetop.

Really not all that difficult, but very very delicious.

We also bought a rice cooker as my wife and I never seem to get it perfect, and so we had perfect white rice to serve with it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 11, 2024, 11:35:12 PM

(https://i.imgur.com/DReG1yB.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 12, 2024, 07:24:26 PM

Last Sunday... Bacon ribs, salad, and cornbread.

(https://i.imgur.com/Bhdpk8R.jpeg)

(https://i.imgur.com/KKzhEE2.jpeg)

(https://i.imgur.com/5ULV3gr.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 13, 2024, 01:58:11 PM

This is a must try if you've never had one. I'm sure @betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) has had these in his time.

Here's What Makes Polish Hot Dogs Unique (msn.com) (https://www.msn.com/en-us/foodanddrink/foodnews/here-s-what-makes-polish-hot-dogs-unique/ar-BB1nXWEi?ocid=msedgntp&pc=DCTS&cvid=3f183420ec05458493d537cca26117a1&ei=12)

(https://i.imgur.com/faEpJIP.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 13, 2024, 02:14:48 PM

Quote from: 847badgerfan on June 13, 2024, 01:58:11 PM

This is a must try if you've never had one. I'm sure @betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) has had these in his time.

Here's What Makes Polish Hot Dogs Unique (msn.com) (https://www.msn.com/en-us/foodanddrink/foodnews/here-s-what-makes-polish-hot-dogs-unique/ar-BB1nXWEi?ocid=msedgntp&pc=DCTS&cvid=3f183420ec05458493d537cca26117a1&ei=12)

(https://i.imgur.com/faEpJIP.png)

Yeah, but I've never in my life heard anyone refer to it as a "Polish hot dog" until now. I've only heard it referred to as a Polish sausage or a kielbasa.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 13, 2024, 02:18:00 PM

Yeah, I know. Some people think brats are a hot dog. Idjuts.

To me, a Maxwell Street Polish Sausage is just "a Polish".

Kinda like an Italian Beef Sandwich is just "a Beef".

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 13, 2024, 05:51:29 PM

Here in Central Texico a "chopped beef sandwich" is just "chop" or "chopped."

As in:

Please gimme two chop, a side of tater salad, and a coke.

Oh and a chop should always be served on a hamburger bun, it holds up to the sauce and grease better than plain ol' white bread.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 14, 2024, 06:22:59 AM

What's a Coke? Dr. Pepper?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 14, 2024, 09:31:34 AM

Could be.

In general if I'm at the counter of a restaurant and I directly order a Coke then I'm expecting Coca Cola.

If I'm at the house kicking it with some friends and I say, "I'm going to the store to get some cokes, what do you all want?" The answers could be "sure, please get a Dr Pepper for me" or "I'll take a Mountain Dew" and so on.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 20, 2024, 11:36:58 AM

5 Chicago Pizza Styles You Need to Try (msn.com) (https://www.msn.com/en-us/foodanddrink/foodnews/5-chicago-pizza-styles-you-need-to-try/ss-AA1o2LSt?ocid=msedgntp&pc=DCTS&cvid=10d2eca275824dd69e9626b8cea56407&ei=13#image=1)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 20, 2024, 12:19:58 PM

It's the best.

Is Duke’s Mayo Actually That Good? Here’s My Honest Review (msn.com) (https://www.msn.com/en-us/health/nutrition/is-duke-s-mayo-actually-that-good-here-s-my-honest-review/ar-BB1nOBEx?ocid=msedgntp&pc=DCTS&cvid=06df571644d44236b501369019134fac&ei=63)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 20, 2024, 12:43:11 PM

Quote from: 847badgerfan on June 20, 2024, 11:36:58 AM

5 Chicago Pizza Styles You Need to Try (msn.com) (https://www.msn.com/en-us/foodanddrink/foodnews/5-chicago-pizza-styles-you-need-to-try/ss-AA1o2LSt?ocid=msedgntp&pc=DCTS&cvid=10d2eca275824dd69e9626b8cea56407&ei=13#image=1)

I'd eat any and all of those.

Although I'm not sure I'd call #5-- the pot pie pizza-- a "style." Since it's only made at one place, it sounds more like a signature dish, than a style. I think for something to be a "style" it needs to be widely adopted/accepted across multiple locations or regions.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 20, 2024, 12:47:05 PM

Yeah, no idea why that is in there.

Stuffed pizza is REALLY heavy. I don't like it at all.

Tavern >> Pan >>>> Deep Dish >>>>>>>> Stuffed.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 20, 2024, 01:09:31 PM

Quote from: 847badgerfan on June 20, 2024, 12:19:58 PM

It's the best.

Is Duke’s Mayo Actually That Good? Here’s My Honest Review (msn.com) (https://www.msn.com/en-us/health/nutrition/is-duke-s-mayo-actually-that-good-here-s-my-honest-review/ar-BB1nOBEx?ocid=msedgntp&pc=DCTS&cvid=06df571644d44236b501369019134fac&ei=63)

Anyone try kewpie mayo? I've been wanting to give it a shot.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 20, 2024, 01:10:55 PM

I've not seen it in stores here.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 20, 2024, 11:52:16 PM

https://youtu.be/Ov0P_bmq8tM

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 21, 2024, 11:14:06 AM

Quote from: 847badgerfan on June 20, 2024, 12:47:05 PM

Yeah, no idea why that is in there.

Stuffed pizza is REALLY heavy. I don't like it at all.

Tavern >> Pan >>>> Deep Dish >>>>>>>> Stuffed.

Deep Dish >>>>>> Pan >>> Stuffed

Tavern doesn't even make the list, only pizzas that comes in wedge shaped slices are eligible.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 21, 2024, 11:21:01 AM

It's OK to be wrong, my friend. You'll be fine.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 21, 2024, 11:28:21 AM

Actually I probably like stuffed about the same as pan. We had a place around here that made a really tasty one, a local chain called Mangia Pizza, but the pandemic killed off the last couple of those, like it killed off many other good things.

But you definitely can't eat more than two slices, and usually more like just one. It's rich and filling.

(https://i.imgur.com/Xv8lPmY.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 21, 2024, 11:39:02 AM

Pan is good because of how they get the cheese to caramelize. Pequod's is good, but Burt's is better. RIP Burt.

(https://i.imgur.com/OpTbRKT.png)

(https://i.imgur.com/6JIqavj.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 21, 2024, 11:45:00 AM

I've never has pan in Chicago, only our local versions of it. I have had deep dish and stuffed in Chicago, and obviously like them more than the natives, apparently. :)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 21, 2024, 01:10:26 PM

Quote from: FearlessF on June 20, 2024, 11:52:16 PM

https://youtu.be/Ov0P_bmq8tM

Pretty sure I'm on top of it. Last time I picked a ribeye at the butcher shop the guy said "yeah, that's exactly the one I would have taken!"

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 24, 2024, 10:12:00 AM

Thought this crew might appreciate this. A chart of fresh chile peppers and their dried and/or smoked equivalent.

(https://i.imgur.com/NLzZ0xP.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 24, 2024, 10:19:21 AM

I like that. Heat levels would be another interesting one.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 24, 2024, 10:31:39 AM

There are lots of those out there on the internet. Tough to find one that has every pepper above, though:

(https://i.imgur.com/zl0FSIt.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 24, 2024, 10:35:07 AM

Ate a habanero, raw, whole, once in college on a dare.

Won't be doing that ever again.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 24, 2024, 10:38:53 AM

Yeah I love spicy food but I'm not dumb. The hottest pepper I've ever eaten straight was a serrano, which is spicy but tolerable.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 24, 2024, 10:41:28 AM

Quote from: betarhoalphadelta on June 24, 2024, 10:35:07 AM

Ate a habanero, raw, whole, once in college on a dare.

Won't be doing that ever again.

used to do that regularly when I was younger
don't anymore

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 25, 2024, 09:37:59 AM

Gene and Jude's is the best. They do not include the pickle, tomato, or celery salt. And they are NOT on a poppy seed bun, although the buns are steamed.

What Makes Chicago Hot Dogs Different? (msn.com) (https://www.msn.com/en-us/foodanddrink/foodnews/what-makes-chicago-hot-dogs-different/ar-BB1ojLZC?ocid=msedgntp&pc=DCTS&cvid=f094b5628baa46afa7772581277d1384&ei=14)

Gene and Jude's:

(https://i.imgur.com/TgPD0Hh.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on June 25, 2024, 09:40:59 AM

Quote from: betarhoalphadelta on June 21, 2024, 01:10:26 PM

Pretty sure I'm on top of it. Last time I picked a ribeye at the butcher shop the guy said "yeah, that's exactly the one I would have taken!"

That was because they were afraid they couldn't sell it because it was so bad.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 25, 2024, 09:46:33 AM

Quote from: 847badgerfan on June 25, 2024, 09:37:59 AM

Gene and Jude's is the best. They do not include the pickle, tomato, or celery salt. And they are NOT on a poppy seed bun, although the buns are steamed.

What Makes Chicago Hot Dogs Different? (msn.com) (https://www.msn.com/en-us/foodanddrink/foodnews/what-makes-chicago-hot-dogs-different/ar-BB1ojLZC?ocid=msedgntp&pc=DCTS&cvid=f094b5628baa46afa7772581277d1384&ei=14)

Gene and Jude's:

[img width=500 height=332.998]https://i.imgur.com/TgPD0Hh.jpeg[/img]

I'd want the pickle, tomato, & celery salt
the taters belong on the side, especially with a steamed bun

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 25, 2024, 09:47:58 AM

You just gotta try it.

I take most the of the fries off, as does everyone else I've seen. Doing it this way saves paper. Recall the depression dog. This is that.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 25, 2024, 09:49:42 AM

oh, I'd like it.
most dogs I eat don't have the pickle, tomato, or celery salt
and poppy seeds aren't a big deal

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 25, 2024, 09:51:50 AM

@betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) @Mdot21 (https://www.cfb51.com/index.php?action=profile;u=1595)

I made the flat iron from WildFork. It was amazing. Forgot to take pics.

I just put a little spray oil on it, and a LOT of Kosher salt. On the 700 degree grill for two minutes, then turn (grill marks) for two minutes. Flip, two minutes. Turn, two minutes.

Brush with garlic and herb butter, rest for 10 minutes.

EAT!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 25, 2024, 10:09:58 AM

Quote from: 847badgerfan on June 25, 2024, 09:51:50 AM

@betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) @Mdot21 (https://www.cfb51.com/index.php?action=profile;u=1595)

I made the flat iron from WildFork. It was amazing. Forgot to take pics.

I just put a little spray oil on it, and a LOT of Kosher salt. On the 700 degree grill for two minutes, then turn (grill marks) for two minutes. Flip, two minutes. Turn, two minutes.

Brush with garlic and herb butter, rest for 10 minutes.

EAT!

Sounds excellent!

Sliced thin, or did you plate it whole and eat it like a steak?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 25, 2024, 10:12:47 AM

Pickles are the devil.

That is all.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 25, 2024, 10:18:33 AM

Quote from: betarhoalphadelta on June 25, 2024, 10:09:58 AM

Sounds excellent!

Sliced thin, or did you plate it whole and eat it like a steak?

It was almost two pounds, so I cut it into four before grilling, and we ate it like a steak.

Served with JW* potatoes and a salad.

* Jonathan Waxman.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 25, 2024, 10:23:57 AM

Quote from: 847badgerfan on June 25, 2024, 10:18:33 AM

It was almost two pounds, so I cut it into four before grilling, and we ate it like a steak.

Served with JW* potatoes and a salad.

* Jonathan Waxman.

Got it. I normally slice it thin against the grain like I would a tri tip or a flank steak. Flat iron can be a LITTLE on the tough side and that helps. And like you mention, it's usually too big for one person anyway so serving it sliced works nicely.

I've made the JW potatoes a few times. The funny thing is that his recipe in the Barbuto cookbook is not particularly well-written or easy to follow. Symon's recipe in "Playing With Fire" for the JW potatoes describes the method MUCH more clearly, but uses different seasoning. So when we do it we follow Symon's book for the method and then season them as JW describes.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 25, 2024, 10:36:28 AM

Quote from: betarhoalphadelta on June 25, 2024, 10:23:57 AM

Got it. I normally slice it thin against the grain like I would a tri tip or a flank steak. Flat iron can be a LITTLE on the tough side and that helps. And like you mention, it's usually too big for one person anyway so serving it sliced works nicely.

I've made the JW potatoes a few times. The funny thing is that his recipe in the Barbuto cookbook is not particularly well-written or easy to follow. Symon's recipe in "Playing With Fire" for the JW potatoes describes the method MUCH more clearly, but uses different seasoning. So when we do it we follow Symon's book for the method and then season them as JW describes.

Same!

We had JW Potatoes at his Adelle's restaurant in Nashville. Been making them ever since.

I failed to mention something about my prep. I marinated the meat first, in Adolph's, for about four hours. VERY tender.

(https://i.imgur.com/zP2XT6K.jpeg)

I won't be doing that for the ribeye filets, obviously.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 25, 2024, 11:20:54 AM

Quote from: 847badgerfan on June 25, 2024, 09:51:50 AM

@betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) @Mdot21 (https://www.cfb51.com/index.php?action=profile;u=1595)

I made the flat iron from WildFork. It was amazing. Forgot to take pics.

I just put a little spray oil on it, and a LOT of Kosher salt. On the 700 degree grill for two minutes, then turn (grill marks) for two minutes. Flip, two minutes. Turn, two minutes.

Brush with garlic and herb butter, rest for 10 minutes.

EAT!

musta been thick
2+2+2+2 = 8 minutes @ 700 degrees

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 25, 2024, 11:22:46 AM

About 2".

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 25, 2024, 11:32:24 AM

flat iron roast!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 25, 2024, 11:53:32 AM

The ribeye filets I have are 2" thick as well.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 25, 2024, 01:30:50 PM

easy to leave a little bit of rare in the middle

not easy to eat one by yourself

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 25, 2024, 04:09:29 PM

"Today, I am going to give you my recipe on how to make Big Mac Sauce at home". Luckily, it's quite a simple one.

You just need:

one cup of mayonnaise
a quarter cup of sweet pickle relish
two tablespoons of Dusseldorf Mustard
one teaspoon of white wine vinegar
one and one quarter teaspoon of paprike
one teaspoon of granulated garlic
one-eight a teaspoon of white pepper

Importantly, you do not need to add kethcup, which many people do add. Haracz said that this is likely the biggest mistake people make when trying to replicate the sauce.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 25, 2024, 04:19:31 PM

Speaking of burgers, below is what we did on Saturday for my son's 15th birthday. He's the special needs one, and he had a great birthday. On Wednesday my wife and I were both off for Juneteenth, so we took him to Pizza Port Brewing Co in San Clemente. Throw some money at the kids for video games, order some beer, order some pizza, and you're good to go. Then Saturday (his actual birthday) we made these. Pizza and burgers are his two favorite foods, so it was a good couple days.

I'm really enjoying the burger press. This was fresh ground chuck (as opposed to my chuck / brisket point mix), and I form it into 6 oz balls and use the press to form the patties. My oldest and I eat doubles, while my wife and the other two kids just get a single burger. I find with the press that it really helps for uniformity of cooking and that they stay together nicely on the grill, moreso than being hand-formed. Served with tater tots and grilled corn (cut off the cob after grilling) with tarragon butter.

I will say that I went over on the burgers this time, which I wasn't happy about. With the fat content in ground chuck they were still juicy, but not my finest effort. I think the issue was twofold. First, I probably left them on a little too long to get the right level of sear on them (I used the kamado instead of the Blackstone since I was grilling corn). But then, after pulling them off the grill they sat for a little bit while my wife was finishing the tots and I grilled the corn. At the very end while she cut the corn we popped them in the oven, which had just been turned off as the tots were pulled out, to warm up the patties. I think they got a little extra temp into them at that point which didn't help.

Still, a damn fine meal.

(https://i.imgur.com/OSKXAhv.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 25, 2024, 04:45:59 PM

Quote from: 847badgerfan on June 25, 2024, 04:09:29 PM

"Today, I am going to give you my recipe on how to make Big Mac Sauce at home". Luckily, it's quite a simple one.

You just need:

one cup of mayonnaise
a quarter cup of sweet pickle relish
two tablespoons of Dusseldorf Mustard
one teaspoon of white wine vinegar
one and one quarter teaspoon of paprike
one teaspoon of granulated garlic
one-eight a teaspoon of white pepper

Importantly, you do not need to add kethcup, which many people do add. Haracz said that this is likely the biggest mistake people make when trying to replicate the sauce.

That's not quite it, it has something else. I've seen a recipe that includes a couple tablespoons of French dressing. That sounds right to me.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 25, 2024, 04:59:57 PM

Quote from: utee94 on June 25, 2024, 04:45:59 PM

That's not quite it, it has something else. I've seen a recipe that includes a couple tablespoons of French dressing. That sounds right to me.

I've seen it with Russian and Western dressing too, but I've used French.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 25, 2024, 05:27:51 PM

probably better with Dorothy Lynch dressing

(https://i.imgur.com/6yQEKlT.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 26, 2024, 08:36:02 AM

Though debates range from whether your brisket should ever be sauced to the best way to wrap for a crispy bark, one thing we can all agree on is that a good brisket has to be moist. Whether you're stepping up to the smoker for the first time or you're a seasoned pro, using tallow when smoking brisket will help give you the juiciest meat.

Tallow, sometimes referred to as liquid gold, is the fat that renders off of beef while cooking. You can make tallow at home, but it's also widely available at most grocery stores. When smoking barbecue, the lower cooking temperature allows more fat to render out of your meat. For larger cuts, like brisket, the fat loss is two-fold because much of the excess fat should also be trimmed prior to cooking. Too much fat is unpleasant to bite into, but retaining some is beneficial for rich and juicy results -- even if much of that fat is added toward the end of cooking.

To make the most of your tallow addition, you'll want to remove your brisket from the smoker when only about two hours of cooking time remain. Place a large scoop of tallow directly onto a fresh piece of butcher paper or aluminum foil, then set the brisket on top, bark side up. Wrap the brisket tightly and place it back onto the smoker to continue the cooking process as normal. When the brisket is finished, allow it to rest for at least one to two hours. Doing so lets the juices redistribute, making for an irresistible taste and texture.

Once the brisket is sufficiently settled, pour some additional melted tallow on top of the brisket, just before slicing. This will add concentrated flavor and additional moisture to the meat so that once you slice into it, you'll have a rich and savory taste coming from every direction.

While tallow can create a distinctively moist brisket, using too much may weaken the intensity of your dry rub. Stick to one large spoonful on the bottom and add a bit more of your spice blend before returning it to the smoker to ensure your intended flavors shine through.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 26, 2024, 08:42:24 AM

A friend of mine in Iowa uses this from South Chicago Packing to baste meat as you finish it or reverse sear method

(https://i.imgur.com/Bjc9EqR.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 26, 2024, 09:20:41 AM

A full packer-trimmed brisket-- which means it includes the flat, the point, the deckle, and the fat cap-- is the perfect combination of fat, connective tissue, and muscle, all on its own. The fat renders through the cooking process and self-bastes, while the collagen turns to gelatin and keeps the inside moist, tender, and juicy.

There is zero reason to use tallow-- the brisket already includes all the fat it needs.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 26, 2024, 02:20:33 PM

I'm not sure the value of using tallow with brisket, but tallow is great stuff to use in general

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 26, 2024, 02:28:16 PM

gotta be fabulous for reverse searing a steak

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 26, 2024, 02:37:37 PM

Quote from: MaximumSam on June 26, 2024, 02:20:33 PM

I'm not sure the value of using tallow with brisket, but tallow is great stuff to use in general

Yup, tallow has plenty of great uses.

BBQ brisket isn't one of them, IF you're smoking a full packer.

Now I've seen people attempt all sorts of trick when they're trying to smoke a brisket flat by itself. Tallow, or fatty bacon laid across the top of the flat, or other things. But for a full packer, there's no need for any of that.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 26, 2024, 02:42:09 PM

On the topic of brisket, I did a 19# full packer for Father's Day. It was my first attempt using butcher paper rather than doing it completely unwrapped or wrapping in foil. Wife said it's the best brisket I've ever made, so I guess it worked out. Did it with collard greens and baked beans.

(https://i.imgur.com/sAisZT3.jpeg)

(https://i.imgur.com/Tgapdrb.jpeg)

(https://i.imgur.com/cRCUyxC.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 26, 2024, 02:54:57 PM

Was looking great until I saw that weird gunk poured on all over your brisket slices! :57:

And yeah, a butcher paper wrap is a good way to go, especially on a brisket that large. I typically buy in the 13#-14# range, they cook faster and are a little more tender coming from smaller/younger animals.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 26, 2024, 02:58:20 PM

the top pick doesn't look like butcher paper

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 26, 2024, 02:59:36 PM

Why did you mess it up with beans?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 26, 2024, 03:04:39 PM

Quote from: utee94 on June 26, 2024, 02:54:57 PM

Was looking great until I saw that weird gunk poured on all over your brisket slices! :57:

And yeah, a butcher paper wrap is a good way to go, especially on a brisket that large. I typically buy in the 13#-14# range, they cook faster and are a little more tender coming from smaller/younger animals.

I usually buy the biggest I can to maximize leftovers. Now we have >5 lbs of brisket in some vacuum seal bags in the freezer.

Quote from: FearlessF on June 26, 2024, 02:58:20 PM

the top pick doesn't look like butcher paper

Of course not. That was just put over the baking sheet I was using when I trimmed and seasoned it. Then it was put on the smoker unwrapped until it hit the stall and the bark developed, at which time I wrapped in butcher paper.

Quote from: 847badgerfan on June 26, 2024, 02:59:36 PM

Why did you mess it up with beans?

It's not like it's chili, you can serve baked beans with BBQ :57:

Honestly baked beans aren't my favorite, but we were trying to think of something that we hadn't made recently for a side, and that's where we ended up. We also had cornbread on the side.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 26, 2024, 03:08:20 PM

Beans to me are what pickles are to UTee.

Unless they are magic beans, or my friend Sally's recipe.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 26, 2024, 03:48:47 PM

I'm not a fan of baked beans, they're just too sweet for me.

But a big bowl of pinto beans alongside some brisket, that can be a thing of beauty. I like jalapenos and maybe some raw chopped onion on top.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on June 26, 2024, 03:53:03 PM

I like most kinds of beans. I fixed a large pot of Navy beans the other day, they were awesome. My wife didn't have any, she said they made her have gas, which sounds like a good thing to have if you're a car.

I used to get field peas, which almost are like beans, they can be excellent if prepared properly.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on June 26, 2024, 04:06:34 PM

Quote from: utee94 on June 26, 2024, 03:48:47 PM

I'm not a fan of baked beans, they're just too sweet for me.

But a big bowl of pinto beans alongside some brisket, that can be a thing of beauty. I like jalapenos and maybe some raw chopped onion on top.

Yup I gotta spice away the sweetness.
Also good to put in the smoke and stir occasionally. Smokey beans

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 27, 2024, 09:52:56 AM

Anyone have a good Chicago beef recipe? Might do that this weekend in honor of The Bear coming back.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 27, 2024, 09:59:48 AM

Quote from: MaximumSam on June 27, 2024, 09:52:56 AM

Anyone have a good Chicago beef recipe? Might do that this weekend in honor of The Bear coming back.

Italian Beef - 20 Sandwiches | Portillo's (portillos.com)

(https://www.portillos.com/italian-beef-20-sandwiches/)Italian Beef - 8 Sandwich | Portillo's (portillos.com) (https://www.portillos.com/italian-beef-8-sandwich/)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 27, 2024, 10:05:18 AM

Quote from: 847badgerfan on June 27, 2024, 09:59:48 AM

Italian Beef - 20 Sandwiches | Portillo's (portillos.com)

(https://www.portillos.com/italian-beef-20-sandwiches/)Italian Beef - 8 Sandwich | Portillo's (portillos.com) (https://www.portillos.com/italian-beef-8-sandwich/)

That looks good but I am making this one. I see recipes for making the beef, though I've also read that this is mostly a waste of time and to just use good roast beef and spend your time making the juice. Also sourcing the bread.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 27, 2024, 10:11:30 AM

I make the gravy* and buy Boar's Head roast beef. It works well. I go to a local bakery for the bread as it's the only place to get a Gonnella style (hard crust, soft inside).

Frozen Dough, Baked Fresh and Frozen Breads, Retail Bread | Gonnella Baking Co (https://www.gonnella.com/)

I use Marconi for the giardiniera.

* If you buy a pound of the beef they give you a quart of beef juice with it.

Add garlic, oregano, onion, salt and pepper and simmer covered for a few hours. Then strain it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 27, 2024, 10:29:57 AM

Quote from: 847badgerfan on June 27, 2024, 10:11:30 AM

I make the gravy* and buy Boar's Head roast beef. It works well. I go to a local bakery for the bread as it's the only place to get a Gonnella style (hard crust, soft inside).

Frozen Dough, Baked Fresh and Frozen Breads, Retail Bread | Gonnella Baking Co (https://www.gonnella.com/)

I use Marconi for the giardiniera.

* If you buy a pound of the beef they give you a quart of beef juice with it.

Add garlic, oregano, onion, salt and pepper and simmer covered for a few hours. Then strain it.

Awesome I'll see what they've got for me

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 27, 2024, 10:37:12 AM

Also, when you strain the gravy, add the meat to warm it up. Make sure the meat is sliced so thin there is only one side.

I like my Beef's wet. Load up the bread with the meat and submerge it. Some people like to just add the gravy to the bread first (not dipped) and then the meat. Finish with the giardiniera.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on June 28, 2024, 12:45:08 PM

I don't want to buy a whole roast because I don't have a meat slicer and don't plan on getting one. But I do like the idea of letting the roast cook over the juice. Oh well we will see what the store has. My main concern is still the bread.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on June 28, 2024, 01:00:11 PM

Quote from: MaximumSam on June 28, 2024, 12:45:08 PM

I don't want to buy a whole roast because I don't have a meat slicer and don't plan on getting one. But I do like the idea of letting the roast cook over the juice. Oh well we will see what the store has. My main concern is still the bread.

Yeah, just buy the best roast beef at the deli - thinly sliced. They should give you the juice. If they don't, I cheated one time with beef stock, Lipton onion soup mix, chopped garlic and oregano.

I lost my slicer to a smaller kitchen so roasting my own is no longer an option. I don't care how good of a slicer you are. You're not going to achieve a proper slice with a knife.

OK, so maybe Morimoto...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on June 28, 2024, 06:22:50 PM

(https://i.imgur.com/CjrBBuA.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on June 28, 2024, 06:28:54 PM

Stunning blade!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 01, 2024, 04:59:36 PM

How would I cook this @betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) ?

(https://i.imgur.com/9Hwr93H.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 01, 2024, 05:21:04 PM

Quote from: 847badgerfan on July 01, 2024, 04:59:36 PM

How would I cook this @betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) ?

Definitely options. The "traditional" Santa Maria is seasoned with salt/pepper/garlic (SPG), cooked over live fire oak wood, on a grate that can be raised and lowered to adjust the amount of heat you're exposing it to, so that you get a nice sear on the outside and the inside to your appropriate doneness.

I recommend the traditional Santa Maria seasoning. SPG is just always good. You can hit it with some olive oil first for the seasoning to adhere to the meat, although I usually hit it with Worcestershire sauce. If you want to get spicy, rub it with some Sriracha and then hit it with SPG. You can season pretty liberally because the steak will be sliced (more on that below) and each slice will only have a little bit of seasoned surface area. Give it 10 minutes for the seasoning to set on the surface (in the fridge / leave out is your choice), and you're ready to cook.

But overall it's just a big steak. For something like this I'd go either sear/finish or reverse sear, because you don't want to char the crap out of it and have a raw center. But you know meat well enough not to do that, so I don't have to tell you that. I prefer sear-first but I know a lot of people disagree on that. You want to cook to medium rare or at MOST medium. IIRC you are less of a medium rare fan, but it's a leaner cut and if you go past medium it's going to be a little dry. It's really not a hard cut to cook. Despite the shape they're usually pretty uniformly thick across the whole thing so they cook surprisingly evenly. Let it rest (as you would any thick piece of meat), and then slice it.

The bigger thing is how to slice it. See below. The blue line is where there will be a bit of a seam of fat. The grain of the meat runs in different directions on either side of the grain. And since you want to slice across the grain, that can be a slight problem. How you get around that is cutting it into two pieces before you slice it.

The blue line is that fat seam. Slice it there first. Then cut each individual piece across the orange lines. Generally (as Michael Symon suggests) you want to cut it to the width of a #2 pencil. It's naturally a tougher piece of meat, but cut that way it will have a nice chew without being "chewy" or tough.

Personally I don't think it needs a sauce. Nor even adornment, although a good chimichurri is quite nice on it. Leftovers are great for sandwiches--although nobody ever sees leftover tri tip in this house :57:

(https://i.imgur.com/z6Cccpe.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 01, 2024, 05:38:13 PM

Quote from: 847badgerfan on July 01, 2024, 04:59:36 PM

How would I cook this @betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) ?

I cube it and put it in chili for 3 hours

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 01, 2024, 06:09:06 PM

Quote from: FearlessF on July 01, 2024, 05:38:13 PM

I cube it and put it in chili for 3 hours

Well if you want to throw money away for an inferior product... You do you.

IMHO it's too lean to be a good chili stew meat. It'll dry out and not be good a tall.

If you want to put it in chili, cube it (no more than 1/2", probably 1/3" cubes better) and toss it in right at the end.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 01, 2024, 07:28:31 PM

I disagree and so does.........

The 2023 ICS World Championship Chili Cook-off Donna Foley.
She was thrilled to be recognized as a Finalist and totally stunned to be crowned the 2023 Traditional Red World Champion!

(https://i.imgur.com/iovRuhq.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 01, 2024, 07:30:14 PM

and 2021 champ -Dire Wolf Chili

by Randy Allen

Ingredients
2 lb tri-tip beef cubed (rinse & set aside)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 01, 2024, 07:48:31 PM

Donna's simmers for 2 hours, which I'd say is long for tri tip... But she has no other beef in there, so I guess it has to do.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on July 01, 2024, 11:18:51 PM

Badge, during my week here on Lake Michigan, since this is the sausage belt of the U.S. I found a place with classic plate of Sausage Franconello here in New Buffalo, MI.

So good.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 02, 2024, 08:35:06 AM

Quote from: MarqHusker on July 01, 2024, 11:18:51 PM

Badge, during my week here on Lake Michigan, since this is the sausage belt of the U.S. I found a place with classic plate of Sausage Franconello here in New Buffalo, MI.

So good.

Which place? We used to go to NB a lot on the boat.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 02, 2024, 08:36:28 AM

Quote from: betarhoalphadelta on July 01, 2024, 05:21:04 PM

Definitely options. The "traditional" Santa Maria is seasoned with salt/pepper/garlic (SPG), cooked over live fire oak wood, on a grate that can be raised and lowered to adjust the amount of heat you're exposing it to, so that you get a nice sear on the outside and the inside to your appropriate doneness.

I recommend the traditional Santa Maria seasoning. SPG is just always good. You can hit it with some olive oil first for the seasoning to adhere to the meat, although I usually hit it with Worcestershire sauce. If you want to get spicy, rub it with some Sriracha and then hit it with SPG. You can season pretty liberally because the steak will be sliced (more on that below) and each slice will only have a little bit of seasoned surface area. Give it 10 minutes for the seasoning to set on the surface (in the fridge / leave out is your choice), and you're ready to cook.

But overall it's just a big steak. For something like this I'd go either sear/finish or reverse sear, because you don't want to char the crap out of it and have a raw center. But you know meat well enough not to do that, so I don't have to tell you that. I prefer sear-first but I know a lot of people disagree on that. You want to cook to medium rare or at MOST medium. IIRC you are less of a medium rare fan, but it's a leaner cut and if you go past medium it's going to be a little dry. It's really not a hard cut to cook. Despite the shape they're usually pretty uniformly thick across the whole thing so they cook surprisingly evenly. Let it rest (as you would any thick piece of meat), and then slice it.

The bigger thing is how to slice it. See below. The blue line is where there will be a bit of a seam of fat. The grain of the meat runs in different directions on either side of the grain. And since you want to slice across the grain, that can be a slight problem. How you get around that is cutting it into two pieces before you slice it.

The blue line is that fat seam. Slice it there first. Then cut each individual piece across the orange lines. Generally (as Michael Symon suggests) you want to cut it to the width of a #2 pencil. It's naturally a tougher piece of meat, but cut that way it will have a nice chew without being "chewy" or tough.

Personally I don't think it needs a sauce. Nor even adornment, although a good chimichurri is quite nice on it. Leftovers are great for sandwiches--although nobody ever sees leftover tri tip in this house :57:

(https://i.imgur.com/z6Cccpe.png)

Thank you very much. I'm gonna buy it and follow this to a tee (except the coal part - can't have charcoal in the lanai). I'll put some oak in the smoker box.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 04, 2024, 07:57:47 AM

Well how'd it turn out?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 04, 2024, 08:03:55 AM

Didn't buy it yet. I was waiting on room in the freezer (today solves that) and also want to pick out more things, as shipping is a flat rate, no matter the weight.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 08, 2024, 09:17:03 AM

Made a new one yesterday. A while back, my wife bought me a copy of The Wok, by J. Kenji Lopez-Alt (who I just saw @MrNubbz (https://www.cfb51.com/index.php?action=profile;u=17) name-drop in another thread)... This was our first time actually cooking from it. I happened to have a 10# pork belly that I was about to start curing for bacon, so I set aside a little bit of that for this recipe when I started the curing process.

This is Sichuan double-cooked pork belly stir fry with leek & scallion.

It was incredible. It used a couple of ingredients that I had to head to the local Asian market to find (which was an adventure in itself), but overall wasn't a difficult recipe to make.

And the flavor was complex and satisfying. A little heat under the surface, some warming spices. The pork belly is, well, pork belly. Nicely browned and delicious. The leeks and scallion are only lightly stir fried to "crisp tender", so they give a nice texture to the dish as well.

My only complaint is that there wasn't enough of it! I could have eaten another two bowls.

(https://i.imgur.com/Sfq5cL7.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on July 08, 2024, 10:43:33 AM

Quote from: betarhoalphadelta on July 08, 2024, 09:17:03 AM

Made a new one yesterday. A while back, my wife bought me a copy of The Wok, by J. Kenji Lopez-Alt (who I just saw @MrNubbz (https://www.cfb51.com/index.php?action=profile;u=17) name-drop in another thread)... This was our first time actually cooking from it. I happened to have a 10# pork belly that I was about to start curing for bacon, so I set aside a little bit of that for this recipe when I started the curing process.

This is Sichuan double-cooked pork belly stir fry with leek & scallion.

It was incredible. It used a couple of ingredients that I had to head to the local Asian market to find (which was an adventure in itself), but overall wasn't a difficult recipe to make.

And the flavor was complex and satisfying. A little heat under the surface, some warming spices. The pork belly is, well, pork belly. Nicely browned and delicious. The leeks and scallion are only lightly stir fried to "crisp tender", so they give a nice texture to the dish as well.

My only complaint is that there wasn't enough of it! I could have eaten another two bowls.

(https://i.imgur.com/Sfq5cL7.jpeg)

That's a great book. I want to make the pepperoni xo sauce recipe at some point

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on July 08, 2024, 10:55:54 AM

Quote from: betarhoalphadelta on July 08, 2024, 09:17:03 AM

(https://i.imgur.com/Sfq5cL7.jpeg)

Bastage!!! I'm slobbering like a St Bernard,well don't stop there keep rubbing it in. What suds did you pair it with? And i don't want to hear about any Napa Valley or Sonoma grape squeezings

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 08, 2024, 11:06:21 AM

Quote from: MaximumSam on July 08, 2024, 10:43:33 AM

That's a great book. I want to make the pepperoni xo sauce recipe at some point

Just looked that up... That looks delicious.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 08, 2024, 11:09:35 AM

Quote from: MrNubbz on July 08, 2024, 10:55:54 AM

Bastage!!! I'm slobbering like a St Bernard,well don't stop there keep rubbing it in. What suds did you pair it with? And i don't want to hear about any Napa Valley or Sonoma grape squeezings

I think I was drinking some Left Coast Brewing Company Trestles IPA with it.

Left Coast brewing is local here, down in San Clemente CA. They're also the brewery behind a pizza joint / brewpub chain called Oggi's. Trestles is the name of a popular surfing beach just south of San Clemente.

IPA definitely was good in that it stands up to the big flavors in the dish and actually has the bitterness and acidity to cut through it as well.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 08, 2024, 11:26:55 AM

blech

I was with you on the dish, until you mentioned the IPA...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 08, 2024, 11:31:08 AM

Quote from: betarhoalphadelta on July 08, 2024, 11:06:21 AM

Just looked that up... That looks delicious.

Can you post the recipe you made with the belly @betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) please?

I want to get a feel for the book before I buy it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 08, 2024, 11:53:47 AM

Quote from: 847badgerfan on July 08, 2024, 11:31:08 AM

Can you post the recipe you made with the belly @betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) please?

I want to get a feel for the book before I buy it.

Hopefully this attachment will come through and be something you can download and zoom into.

The recipe is like a lot of stir fries... A lot of prep before you start, and then everything happens quickly. The mise en place is important.

The recipe is simple, but the ingredients may be hard to find. Depending what's near you, possibly might need to order online for the tianmianjiang, douchi, and doubanjiang. Shouxing wine should be easier to find, but again I'm not sure what you have available. Everything else should be readily available.

When I said it was an "adventure" at the Asian market, it was... I had stupidly left my phone on the end table next to the couch, so I had a list of those ingredients above that I needed. Problem was that nothing at the market was labeled tianmianjiang, douchi, or doubanjiang. I asked for help, but didn't quite get much. The lady was able to successfully give me a jar of tianmianjiang, but gave me something for doubanjiang that didn't quite look right so I got something else. And no luck with the douchi so I bought some black bean w/ garlic sauce. (Shouxing wine is easy as mentioned--no trouble finding that.)

When I got home, I compared the Chinese characters on the jars to the online images for tianmianjiang and doubanjiang, and found that I at least had the right stuff on those two. The black bean sauce was absolutely NOT douchi, which upon googling I realized is a Chinese version of miso (so I was in the wrong area of the store entirely), and that miso can be an acceptable substitute. We happened to already have miso in the fridge, so I used that. I also used regular soy sauce instead of dark soy sauce. Other than those subs, everything was as the recipe calls for.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 08, 2024, 11:54:36 AM

Quote from: utee94 on July 08, 2024, 11:26:55 AM

blech

I was with you on the dish, until you mentioned the IPA...

It would pair nicely with a Live Oak pilsner too, I'm sure.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 08, 2024, 12:00:40 PM

Thank you.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 08, 2024, 12:09:43 PM

Quote from: betarhoalphadelta on July 08, 2024, 11:54:36 AM

It would pair nicely with a Live Oak pilsner too, I'm sure.

Doesn't everything? ;)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on July 08, 2024, 01:00:58 PM

I think he says somewhere in the back which dishes pair best with Busch Light

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on July 08, 2024, 01:04:15 PM

Quote from: 847badgerfan on July 08, 2024, 11:31:08 AM

Can you post the recipe you made with the belly @betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) please?

I want to get a feel for the book before I buy it.

Kenji Lopez-Alt is the author. He used to work for Cooks Illustrated and then for Serious Eats. If you like that style - basically lots of attention to the science and technique and the why of a recipe, it's an easy recommendation. Very accessible in understanding the recipes, even if finding the ingredients can be a challenge.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 08, 2024, 01:27:19 PM

Ingredients would be a challenge for me here, as noted before. We just do not have much of an Asian population. It seems like the only ones who are here own restaurants.

My other challenge would be a Wok. We do not have a gas stove. I'd have to use the side burner or my portable infrared butane burner. Nothing inside.

You have to get the Wok hot before starting anything. Induction does not allow for that to happen. With nothing in a pan or pot, it could fuse to the burner. That's not good.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on July 08, 2024, 01:48:13 PM

Quote from: 847badgerfan on July 08, 2024, 01:27:19 PM

Ingredients would be a challenge for me here, as noted before. We just do not have much of an Asian population. It seems like the only ones who are here own restaurants.

My other challenge would be a Wok. We do not have a gas stove. I'd have to use the side burner or my portable infrared butane burner. Nothing inside.

You have to get the Wok hot before starting anything. Induction does not allow for that to happen. With nothing in a pan or pot, it could fuse to the burner. That's not good.

Is that a thing?? I don't have an induction cooktop. How do you heat up a pan?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 08, 2024, 01:58:09 PM

There has to be something in it, so oil or water.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 08, 2024, 02:12:50 PM

Quote from: MaximumSam on July 08, 2024, 01:04:15 PM

Kenji Lopez-Alt is the author. He used to work for Cooks Illustrated and then for Serious Eats. If you like that style - basically lots of attention to the science and technique and the why of a recipe, it's an easy recommendation. Very accessible in understanding the recipes, even if finding the ingredients can be a challenge.

Agreed. When I wanted to make something new my wife would often ask "do you know how to make that?", and I'd say "no, but Serious Eats does." And that was good enough most of the time :72:

Quote from: 847badgerfan on July 08, 2024, 01:27:19 PM

Ingredients would be a challenge for me here, as noted before. We just do not have much of an Asian population. It seems like the only ones who are here own restaurants.

My other challenge would be a Wok. We do not have a gas stove. I'd have to use the side burner or my portable infrared butane burner. Nothing inside.

You have to get the Wok hot before starting anything. Induction does not allow for that to happen. With nothing in a pan or pot, it could fuse to the burner. That's not good.

You don't need a gas stove. Even Serious Eats recommends woks on their "induction cookware" page: https://www.seriouseats.com/best-induction-cookware-5216877

And in Kenji's book he has a little blurb on a page for electric or induction burners and says it's just fine, although you may want to cook in smaller batches. And you'll need a flat-bottomed wok rather than round.

That said, you don't NEED a wok to stir fry. You can use a normal pan without a problem. Kenji has a FAQ in the "buying a wok" section that says basically all of these recipes can work in standard pan, for which he recommends a saucier because of the round sloped sides.

I don't know about fusing to the cooktop. How hot would cookware have to get it to fuse? I'm guessing that's WAY hotter than you need to get it to be ready to start cooking. For this recipe I got it up to the point where the residual oil seasoning on the pan started smoking and then threw in the cooking oil and went to it. Everything I put in sizzled nicely at those temps.

Quote from: 847badgerfan on July 08, 2024, 01:58:09 PM

There has to be something in it, so oil or water.

You could start heating it with the oil already inside. The recipe says heat it first, but I don't think that's necessary in any way.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 08, 2024, 02:29:28 PM

I'm not sure completely why it would fuse or how hot it would be to get there.

All I know is Samsung said to not do it, and if it happened, the warranty goes poof.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 08, 2024, 04:46:43 PM

Quote from: 847badgerfan on July 08, 2024, 02:29:28 PM

I'm not sure completely why it would fuse or how hot it would be to get there.

All I know is Samsung said to not do it, and if it happened, the warranty goes poof.

Weird. Either way, you can heat the wok/pan up with oil if it's a concern. And I'm sure if you merely get it to the "lightly smoking" temp, you have nothing to worry about.

You're an engineer. I'm sure you can figure out how to modify a recipe to suit your equipment :)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on July 08, 2024, 08:51:30 PM

Quote from: betarhoalphadelta on July 08, 2024, 11:09:35 AM

I think I was drinking some Left Coast Brewing Company Trestles IPA with it.

Their Nitro Milk Stout is....sublime - in my Top Ten

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 09, 2024, 12:54:13 AM

Quote from: MrNubbz on July 08, 2024, 08:51:30 PM

Their Nitro Milk Stout is....sublime - in my Top Ten

That's Left Hand Brewing out of Longmont CO.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 09, 2024, 08:30:41 AM

they also have left handed cigarettes that pair well

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 09, 2024, 08:31:20 AM

a flat-bottomed wok???

https://www.seriouseats.com/best-woks-5218113 (https://www.seriouseats.com/best-woks-5218113)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on July 12, 2024, 08:48:28 AM

(https://i.imgur.com/lN0tqen.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on July 15, 2024, 11:18:44 AM

Quote from: betarhoalphadelta on July 09, 2024, 12:54:13 AM

That's Left Hand Brewing out of Longmont CO.

(https://media3.giphy.com/media/v1.Y2lkPTc5MGI3NjExdWJrZnUyc3pobjJqeXgzcGh0a2Q2M2sxczhrY2t4NHRtdXVnbXZnbCZlcD12MV9naWZzX3NlYXJjaCZjdD1n/4pMX5rJ4PYAEM/giphy.gif) (https://giphy.com/gifs/homer-simpson-the-simpsons-bush-4pMX5rJ4PYAEM)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 18, 2024, 05:19:44 PM

Why IPA Is Bad For Your Brats

The reason why IPAs are so bitter is that in comparison to many other styles, they're aggressively hopped. Hops are the element of the quintessential beer ingredient list — along with water, malt, and yeast, still dictated by a 1500s guideline today — that are responsible for the bitterness. The intention is to balance the malty sweetness and add flavor to the beer. Some hops are known for being citrusy while others are grassy or more pine-like. But at the end of the day, the issue when cooking with this type of alcohol is that as an IPA reduces that hoppy bitterness becomes hyper-concentrated.

This makes for a much more exciting finished product than simply boiling in water, but it puts the characteristics of your beverage on blast. In the beer-making process, more bitterness is extracted during a long boiling step (after mashing and before fermentation) and the same principle applies here. Since you're braising brats, you'll naturally be heating the brew and causing some of the moisture to evaporate, reducing and amplifying the flavor of the beer. A little bit is balancing but too much can make your brats pretty unpleasant.

https://www.msn.com/en-us/foodanddrink/foodnews/for-perfect-grilled-beer-brats-avoid-this-brew-at-all-costs/ar-BB1p7PAe?ocid=entnewsntp&pc=U531&cvid=398bf2e15ca1434b87437d24958e0b5e&ei=37 (https://www.msn.com/en-us/foodanddrink/foodnews/for-perfect-grilled-beer-brats-avoid-this-brew-at-all-costs/ar-BB1p7PAe?ocid=entnewsntp&pc=U531&cvid=398bf2e15ca1434b87437d24958e0b5e&ei=37)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 18, 2024, 05:39:01 PM

Duh.

Plus why use expensive beer to for brats. Might as well use some swill like you drink.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 18, 2024, 05:41:27 PM

Duh

just don't try Busch light or Coors light or another very lite beer

no flavor

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: GopherRock on July 19, 2024, 11:04:56 PM

So what's the best bet for simmering brats?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 20, 2024, 12:52:39 AM

Quote from: GopherRock on July 19, 2024, 11:04:56 PM

So what's the best bet for simmering brats?

I'd go pilsner or blonde ale. Amber ale or an Oktoberfest works nicely too.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 20, 2024, 08:13:20 AM

yup, depends on your mood

yah just don't want bitter brat face

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 21, 2024, 08:35:59 AM

President Eisenhower Enjoyed Throwing Seasoned Strip Steaks Directly On Charcoal

https://www.msn.com/en-us/foodanddrink/cookingschool/dirty-steak-was-the-unusual-cooking-method-enjoyed-by-president-eisenhower/ar-BB1pVM6Z?ocid=entnewsntp&pc=U531&cvid=ffbfb0f3f21943c28600568bfe0967d5&ei=17 (https://www.msn.com/en-us/foodanddrink/cookingschool/dirty-steak-was-the-unusual-cooking-method-enjoyed-by-president-eisenhower/ar-BB1pVM6Z?ocid=entnewsntp&pc=U531&cvid=ffbfb0f3f21943c28600568bfe0967d5&ei=17)

Eisenhower's preference applied not only to the cooking method, but to the particular cut selection and seasoning, too. It's noted that the president opted for specifically strip steaks, like the New York strip, or the shell steak, which is a more flavorful version of the cut. Eisenhower wanted his meats extra thick, up to three inches across, since they're the ideal consistency for such a bold cooking method.

The preparation style also benefits from a heavy-hand of seasoning, which will add on beautiful aromas over the hot coals. Eisenhower went for an ample amount of salt and pepper, however modern cooks also reach for varying rubs, especially with a sugar component for improved caramelization. And another key attribute to a dirty steak is the heating mechanism; you should always use real charcoal when grilling steaks, but it's extra important here. Not only does lump enhance the flavor, but will also leave much less ash on the meat as opposed to briquettes.

With such careful considerations, Eisenhower's beloved steak does truly shine atop the hot coals, and makes the entire preparation process seem decisively simple. After all, there's a sort of rudimentary flair to ditching cooking vessels -- especially at the White House -- however, it's a move not only done for show.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on July 21, 2024, 04:51:22 PM

Dayum,smoked two packs a day(down from 4 during the war) and threw 3" steaks right on the fire,survived WWII. All against health nuts rules. And still made it to 78. - and was a an avid duffer to boot - not too shabby

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 21, 2024, 08:50:30 PM

Alton Brown advocates cooking steak directly on the coals.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 21, 2024, 10:24:36 PM

I've done it whilst camping with mixed results

Of course, I was mixing alcohols as well

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 22, 2024, 02:05:52 PM

Lamb burger with feta, red onion, spinach, and tzatziki on a toasted bun. Served with waffle cut sweet potato fries and a Stone IPA.

I usually don't season the meat before forming the burger, but in this case I tossed in some ground coriander, dried oregano, powdered onion and powdered garlic, and then seasoned both sides with John Henry's "Papa Charlie's Greek Rub". Turned out nicely.

(https://cdn.homebrewtalk.com/data/attach/794/794360-1721671407184.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 22, 2024, 02:10:54 PM

I'm grilling steaks tonight for my bother.
Perhaps I'll remember to take pics

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 22, 2024, 04:26:25 PM

Quote from: FearlessF on July 22, 2024, 02:10:54 PM

I'm grilling steaks tonight for my bother.
Perhaps I'll remember to take pics

From the way you've described your interactions with your brother, I'd say remembering much of is unlikely. :57:

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 22, 2024, 11:39:32 PM

oh well, didn't think of it while resting the steaks. I did remember after they were half gone

a well marbled strip from Omaha Steaks
a VERY well marbled strip from Feddersen USA Wagyu
a nice Rib Eye from Tiefenthaler Quality Meats

Pulled them all at 126 degrees
Damn good eating! no pics

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 23, 2024, 11:27:03 AM

Block 16 - Omaha

LAMBOLILLO TODAY!!! Shwarma spiced, sous vide lamb leg. Shaved thin and piled on a toasty bolillo roll with cucumber-jalapeño couscous salad, spicy curry mayo, pickled onion, house fries and herbs.

(https://i.imgur.com/HPAJtp2.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 25, 2024, 09:35:25 AM

(https://i.imgur.com/W4RutVi.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 25, 2024, 09:36:33 AM

I question how much of that grease is actually 100 years old. A molecule or two, perhaps.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 25, 2024, 09:43:43 AM

don't mess up a good story

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 25, 2024, 10:25:00 AM

Don't get me wrong, I have no doubt that it is "well-seasoned."

Around here, the Mexican restaurants make some of the best burgers and gringo breakfasts around (that's bacon, eggs, sausage, and pancakes to you yankees). I've asserted for years that it's because their flattops are extremely well-seasoned (meaning, they probably just barely pass state health inspection).

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on July 25, 2024, 08:31:14 PM

I think I've told some of you this, but my Dad basically lived with Mrs Eisenhower on her farm in the early 70s after Ike died. Mrs. E as she was known to the Agents on her detail, liked her steaks 8 seconds per side. She would eat a little of it and have my Dad finish it.

I have some cool letters from her to my Mom and Dad.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on July 26, 2024, 08:25:57 AM

I picked up two nice looking pieces of ahi tuna yesterday at a place called "Sprouts". We had never been there before, it's not a bad store I think.

I was going to cook them last night but the wife said we had something else needing cooking she had bought the day before. I figure on broiling them in the oven. I made some butter-lemon sauce last night with garlic and lemon zest, it was "OK", needed more lemon. So I'll perk that up tonight.

Anybody else have Sprouts stores around?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 26, 2024, 08:45:10 AM

closest to me is in Kansas City

otherwise Denver

must be a big city thing - probably expensive

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 26, 2024, 09:46:13 AM

I like Sprouts, it's a bit of a poor man's Whole Foods. Or, "Whole Wallet" as we call it down here.

I'm not denigrating Sprouts here--- Whole Foods is crazily expensive. It wasn't always that way, the original store here in Austin many decades ago, it was just a small grocery store specializing in simple organic meat and produce, and some specialty foods and other generally "hippy" type of products. Now it's... well, not that.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 26, 2024, 10:02:39 AM

Yeah, Sprouts is common here.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 26, 2024, 11:01:17 AM

We have them too.

I wouldn't broil the Ahi. Pan sear 30" per side on a blazing pan. Use sesame oil.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 26, 2024, 11:17:57 AM

Yup for something like Ahi I only pan-sear, or grill direct over super-hot coals.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on July 26, 2024, 11:18:28 AM

Quote from: 847badgerfan on July 26, 2024, 11:01:17 AM

We have them too.

I wouldn't broil the Ahi. Pan sear 30" per side on a blazing pan. Use sesame oil.

This is probably what I'd do, but I've never attempted seared ahi. When we buy it, it's for making poke.

I keep saying I'll sear it one of these days, and just never do...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 26, 2024, 11:29:47 AM

I like mine raw. We have a good fishmonger.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on July 26, 2024, 11:49:48 AM

Quote from: 847badgerfan on July 26, 2024, 11:29:47 AM

I like mine raw. We have a good fishmonger.

Yeah, poke is raw. Like Hawaiian sushi, effectively.

I like it that way, I eat plenty of Ahi sashimi and poke, but putting a sear on it brings out all sorts of exciting flavors that you don't get from the raw fish.

And a quick high-heat grilling over mesquite coals, adds even more dimension to it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on July 26, 2024, 12:06:06 PM

I've eaten a lot of poke. I love a mixture of salmon and tuna poke.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on July 26, 2024, 12:41:49 PM

I might pan sear it, good call. I like it seared on the outside and basically raw in the middle.

The pieces are nearly an inch thick.

I liked Sprouts, reminded me some of Trader Joe's. I agree it's a bit like WF with much more reasonable prices, like Kroger. Our Kroger is easier to get to, a bit, and has amazingly good sushi.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on July 27, 2024, 01:01:55 PM

I seared the tuna using the cast iron skillet on the stovetop. My wife liked it. I didn't quite get the full effect I wanted, but it was good. I set the setting at 7 and preheated the skillet until the oil started to smoke and added the tuna, which was oil coated and seasoned and spent a day in the fridge as such. I think more seasoning would help.

I served with a melted butter-lemon sauce. My wife did not like that much, too much garlic she said. She's clearly not Italian.

She fixed frozen hash browns in the "air fryer" and salad. The best thing at Waffle House is their hash browns. Why do they call them that?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on July 28, 2024, 07:36:03 AM

yup, really should include some chopped meat and fried onions

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on July 28, 2024, 11:02:38 AM

Fixed a side dish last night I really liked. We had boiled corn I bought at the local farmer's market, and then some okra and tomatoes. I sauteed chopped onion and garlic in butter and then added the okra and tomatoes (sliced) and salt and pepper and then some curry powder. Very simple, very tasty, but I really like okra. The trick is not to overcook it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 14, 2024, 01:02:44 PM

(https://i.imgur.com/PcUcYYd.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on August 14, 2024, 01:04:55 PM

I do love me some Bordeaux with my steak.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on August 14, 2024, 01:14:48 PM

I prefer Barbera with mine. A nice Chianti Classico also works for me.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 14, 2024, 02:32:06 PM

Cincy recommended Malbec

always a great pair

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on August 14, 2024, 02:38:35 PM

Pretty much always going to be Bordeaux for me, it's my favorite wine in the world anyway, and it's nearly specifically made to go with red meat.

I'll occasionally also drink a Cotes du Rhone or a Chataeunueuf du Pape.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on August 14, 2024, 02:40:45 PM

Quote from: utee94 on August 14, 2024, 02:38:35 PM

Pretty much always going to be Bordeaux for me, it's my favorite wine in the world anyway, and it's nearly specifically made to go with red meat.

I'll occasionally also drink a Cotes du Rhone or a Chataeunueuf du Pape.

Is that why the French made Bordeaux? To distract them from the fact that they don't cook steak as well as us 'Muricans?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on August 14, 2024, 02:50:12 PM

Quote from: betarhoalphadelta on August 14, 2024, 02:40:45 PM

Is that why the French made Bordeaux? To distract them from the fact that they don't cook steak as well as us 'Muricans?

Probably. I think it's also why braised stews like boeuf bourguignon are so popular there.

France-- hiding bad beef with great wine for 1500 years!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on August 19, 2024, 05:54:17 PM

You guys talking about Wildfork reminded me to use it. We made swordfish on Saturday night, but when my wife went to the market on her drive home Friday, her usual market didn't have any. So I got up (early enough to allow it to defrost) and rolled over to Wildfork first thing Saturday morning.

I bought some absolutely gorgeous "Captain's Cut" swordfish steaks. About 0.7# each, and maybe a good 1.25-1.5" thick. I'm not a captain, but @847badgerfan (https://www.cfb51.com/index.php?action=profile;u=5) wasn't here, so we ate them anyway.

Seasoned and grilled according to this recipe (https://www.foodnetwork.com/recipes/marc-murphy/grilled-swordfish-with-salsa-verde-3764745), with the salsa verde, although we didn't serve over watercress and didn't grill avocado or lemon halves. Made it with some roasted red potatoes and sliced avocado.

(https://i.imgur.com/ZNGIGZ5.jpeg)

(https://i.imgur.com/E5YvWda.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on August 20, 2024, 04:47:14 PM

Carne asada...

Do I cook it on the Kamado Joe or the Blackstone tonight?

Thoughts?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on August 20, 2024, 05:04:52 PM

Quote from: betarhoalphadelta on August 20, 2024, 04:47:14 PM

Carne asada...

Do I cook it on the Kamado Joe or the Blackstone tonight?

Thoughts?

If you're running real lump charcoal or throwing woodchips onto the Kamado Joe then I will ALWAYS recommend open flame grilling over flattop griddling for "grilled meat" dishes like carne asada. Mas sabor.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on August 20, 2024, 05:19:14 PM

Agree with UTee.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on August 20, 2024, 05:35:31 PM

Ok. Sold.

Thanks guys.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 20, 2024, 05:40:30 PM

how big a puddle of melted beef fat was going to be on the blackstone?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on August 20, 2024, 05:40:51 PM

However, serving up breakfast for 20? Man that's where that Blackstone really shines!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on August 20, 2024, 05:58:48 PM

Quote from: FearlessF on August 20, 2024, 05:40:30 PM

how big a puddle of melted beef fat was going to be on the blackstone?

Honestly wasn't that worried about it. Carne asada isn't as fatty as some of the burgers I might make, or as bacon, or a bunch of other things.

I trust, FF, that you eat a LOT of food that comes off a griddle. I doubt you worry about it much either :57:

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 20, 2024, 06:23:29 PM

bigger puddle of beef fat, the better

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 20, 2024, 06:29:39 PM

(https://i.imgur.com/dmsIjEe.jpeg)
(https://i.imgur.com/cHV8svt.png)

Archie's Waeside is a steakhouse in Le Mars, Iowa. It opened in 1949, and was named one of "America's Classics" by the James Beard Foundation in 2015

(https://i.imgur.com/sdYqATX.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on August 20, 2024, 09:03:02 PM

It was a good night for pork carnitas. I was skeptical but really enjoyed the addition of the juice of two oranges and one half rind. That liquid cooked down beautifully w the onion, garlic and jalapeño.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 20, 2024, 09:11:06 PM

Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in its own fat, lard or cooking oil. The name “Carnitas” is, historically, the vulgar, colloquial name given in Mexico for the French dish Rillons de Tours also known in Spanish as Chicharrón de Tours

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on August 21, 2024, 10:33:43 AM

We make carnitas fairly often, the oranges are definitely part of the traditional recipe.

I'll braise a large batch and then only fry what I need, and then portion out and freeze the rest. It freezes well for up to 6 months or so, and then you can thaw and fry up a portion later, which makes for a super quick week night meal.

The kids have grown to absolutely love carnitas tacos.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on August 21, 2024, 10:40:37 AM

I have a hard time sourcing good lard to make real carnitas. I got some shelf stuff and made some, then refrigerated it. I'm hoping that will improve the flavor when I cook it again. Or else it will be rotten and gross.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on August 21, 2024, 10:44:26 AM

Quote from: MaximumSam on August 21, 2024, 10:40:37 AM

I have a hard time sourcing good lard to make real carnitas. I got some shelf stuff and made some, then refrigerated it. I'm hoping that will improve the flavor when I cook it again. Or else it will be rotten and gross.

I forget, where are you located again?

Down here in Texico there's no shortage of Mexican carnicerias and markets with plenty of delicious tasty lard.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on August 21, 2024, 10:48:51 AM

Quote from: utee94 on August 21, 2024, 10:44:26 AM

I forget, where are you located again?

Down here in Texico there's no shortage of Mexican carnicerias and markets with plenty of delicious tasty lard.

Columbus. I wouldn't say there is a shortage, just that going to the Mexican grocery is a bit out of the way from my house. Also last time I got some from one they put it hot in a plastic container and I thought it was going spill all over my car.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on August 21, 2024, 10:03:32 PM

Costco carries oxtail now...looking for a good recipe

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on August 21, 2024, 11:04:51 PM

Honestly, take your good short rib recipe (braised) and swap out w oxtail.

To me the only difference is to wash and dry the oxtail and trim excess fat.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on August 22, 2024, 08:33:20 AM

Quote from: MarqHusker on August 21, 2024, 11:04:51 PM

Honestly, take your good short rib recipe (braised) and swap out w oxtail.

To me the only difference is to wash and dry the oxtail and trim excess fat.

My wife's family is Jamaican so she wants something like that, but she was also born in Connecticut and hates spicy food and pigeon peas, so I'm really trying to thread the needle on the oxtail

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on August 22, 2024, 09:07:23 AM

I've never cooked oxtail as a main. Definitely used it creating soups and soup broths, like pho.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on August 26, 2024, 01:15:47 PM

The oxtail turned out pretty good. I used this recipe (https://www.seriouseats.com/jamaican-oxtail-recipe-7505218), with the addition of a bit of soy sauce, fish sauce, and worcestershire. I thought it could have used more salt. My plan was to skim off the fat and add salt once it cooled a bit, but my wife attacked it like a gremlin before I could.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 26, 2024, 01:19:00 PM

soy sauce, fish sauce, and worcestershire

these usually have plenty of salt

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on August 26, 2024, 01:36:08 PM

Quote from: FearlessF on August 26, 2024, 01:19:00 PM

soy sauce, fish sauce, and worcestershire

these usually have plenty of salt

True, but I didn't add much because I was worried it would reduce too much in the oven and be too salty

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 26, 2024, 02:09:16 PM

2nd time will be much better!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on August 26, 2024, 07:00:17 PM

Braising beef short ribs in hot pot. Film at 11.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on August 27, 2024, 02:36:31 PM

I had never braised anything before, oddly enough. I first treated the short ribs with baking powder for an hour, washed that off, then seared the meat in the hot pot for a bit (Mallard reaction). Then I sauteed onions and garlic after removing the beef. Then I added back the beef and put it on pressure for 30 minutes and then on slow cook for an hour or so with a cup of red wine.

The good news is the meat was falling apart. The bad news is the seasoning was off a bit. I served with orzo and 'shrooms, which were a bit too salty, so it turned out "OK", my wife tried to be nice, but she was not really a fan. She said the beef tasted like wine, huh, as if that's bad?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on August 27, 2024, 02:40:21 PM

https://twitter.com/lifesafeast/status/1487867901424115713

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on August 27, 2024, 02:58:03 PM

Quote from: Cincydawg on August 27, 2024, 02:36:31 PM

I had never braised anything before, oddly enough. I first treated the short ribs with baking powder for an hour, washed that off, then seared the meat in the hot pot for a bit (Mallard reaction). Then I sauteed onions and garlic after removing the beef. Then I added back the beef and put it on pressure for 30 minutes and then on slow cook for an hour or so with a cup of red wine.

The good news is the meat was falling apart. The bad news is the seasoning was off a bit. I served with orzo and 'shrooms, which were a bit too salty, so it turned out "OK", my wife tried to be nice, but she was not really a fan. She said the beef tasted like wine, huh, as if that's bad?

maybe a half cup of wine next time ;)

sounds good to me, I'd have tried it
never had a beef rib I didn't like

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on August 27, 2024, 04:13:58 PM

Quote from: utee94 on August 27, 2024, 02:40:21 PM

https://twitter.com/lifesafeast/status/1487867901424115713

Attached is Julia Child's recipe from Mastering the Art of French Cooking.

I found flipping back and forth between three different recipes in the book to be a pain in the ass, especially the time I made the wrong mushroom recipe. (Oops, but it still tasted pretty damn good.)

So I typed it out and it's all nicely categorized on two pages.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on August 27, 2024, 04:16:27 PM

Quote from: betarhoalphadelta on August 27, 2024, 04:13:58 PM

Attached is Julia Child's recipe from Mastering the Art of French Cooking.

I found flipping back and forth between three different recipes in the book to be a pain in the ass, especially the time I made the wrong mushroom recipe. (Oops, but it still tasted pretty damn good.)

So I typed it out and it's all nicely categorized on two pages.

I have her books and use them on a regular basis, including that recipe. It's to die for.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on August 27, 2024, 04:22:43 PM

Yup, and I was watching reruns of her cooking show long before Food Network existed.

I've made her BB, coq au vin, French onion soup, and many others, many times.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on August 27, 2024, 04:31:52 PM

Quote from: 847badgerfan on August 27, 2024, 04:16:27 PM

I have her books and use them on a regular basis, including that recipe. It's to die for.

Yeah, which is why I did what I did. It's our NYE tradition to make that recipe.

Trust me, download the recipe and print it out. It'll be WAY more convenient than flipping all over the place in the book.

Unless you just like using the physical book for nostalgia/sentimental reasons. Then, you do you. :57:

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on August 27, 2024, 04:36:04 PM

I do like having cookbooks.

I don't need that recipe anymore. It's in my brain.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 02, 2024, 10:17:30 AM

Went full smash burger on the Blackstone for this. Double smash with pepper jack cheese, caramelized onion, and green chile salsa. With totchos and a Green Flash West Coast IPA.

(https://cdn.homebrewtalk.com/data/attach/797/797591-PXL-20240902-022833729.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on September 02, 2024, 12:10:24 PM

How ya liking the blackstone? I saw them on sale at Costco the other day

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 02, 2024, 05:52:20 PM

Quote from: MaximumSam on September 02, 2024, 12:10:24 PM

How ya liking the blackstone? I saw them on sale at Costco the other day

So far liking it, but it's like any other cooker. There's a learning curve. Understanding temp control to get the right result takes a little time. Conductive cooking on a griddle can cook things REAL quick. I was toasting buns before the burgers and scorched the crap out of one of them (luckily we had a spare). Been learning to dial back the heat to get things right.

But I felt like I absolutely nailed it with the smash burgers. Great crust, proper finish temp, perfect...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: LetsGoPeay on September 03, 2024, 11:04:07 AM

I decided to be adventurous and consult ChatGPT for a recipe for a spicy green apple sauce to go on pork chops. It spit one out and it was damned tasty. It seems like whatever type of recipe you ask for, it will provide. I didn't query it to see where it stands on beans in chili yet.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 03, 2024, 11:30:41 AM

git 'r done!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on September 03, 2024, 11:50:31 AM

I grilled ribeyes yesterday. I needed thyme for when I made the oxtail, but Kroger was out of thyme, so I got a couple of those packs of "roasting herbs" that had thyme in it as well as sage and rosemary. Still had the other leftover herbs, so I cooked them in butter for 20 minutes or so then basted the ribeyes with the butter (and corn on the cob). Good!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 12, 2024, 04:24:48 PM

Block 16
·
special tonight!! Braised short rib, onion, potato, cheddar, jack, hatch chilis and spices loaded into empanadas and fried. Served with fries and hatch salsa for dipping.

(https://i.imgur.com/vM0Ch7H.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 12, 2024, 04:28:46 PM

Now that looks good.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on September 12, 2024, 05:29:35 PM

I'd eat that.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on September 13, 2024, 11:19:51 AM

I'm gonna try this one for sure.

The 1-Ingredient Upgrade for the Crispiest Roasted Potatoes (msn.com) (https://www.msn.com/en-us/foodanddrink/recipes/the-1-ingredient-upgrade-for-the-crispiest-roasted-potatoes/ar-BB1r1hSb?ocid=msedgntp&pc=DCTS&cvid=b6ea9d7ae7f8495384d007144f0110d2&ei=16)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 13, 2024, 04:31:22 PM

Quote from: utee94 on September 12, 2024, 05:29:35 PM

I'd eat that.

I'm thinking of trying to use this as an excuse to learn to make empanadas (I've never done so but handheld meat pies are always a winner lol), but swapping in either leftover smoked pulled pork or brisket.

Have you ever done empanadas?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on September 13, 2024, 05:38:15 PM

Quote from: 847badgerfan on September 13, 2024, 11:19:51 AM

I'm gonna try this one for sure.

The 1-Ingredient Upgrade for the Crispiest Roasted Potatoes (msn.com) (https://www.msn.com/en-us/foodanddrink/recipes/the-1-ingredient-upgrade-for-the-crispiest-roasted-potatoes/ar-BB1r1hSb?ocid=msedgntp&pc=DCTS&cvid=b6ea9d7ae7f8495384d007144f0110d2&ei=16)

I've done the basic version (https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe)of that a few times and it always comes out great.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on September 13, 2024, 05:40:17 PM

Quote from: betarhoalphadelta on September 13, 2024, 04:31:22 PM

I'm thinking of trying to use this as an excuse to learn to make empanadas (I've never done so but handheld meat pies are always a winner lol), but swapping in either leftover smoked pulled pork or brisket.

Have you ever done empanadas?

I've made them a few times. I think I used a recipe from a Rick Bayless cookbook (https://www.rickbayless.com/recipe/crispy-wheat-flour-turnovers-with-well-seasoned-meat/). Once you get the dough figured out you can fill them with almost anything.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on September 13, 2024, 11:01:15 PM

gonna smoke some steaks Saturday, haven't done it before., seems pretty easy finish w sear.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 14, 2024, 12:25:43 AM

Quote from: MaximumSam on September 13, 2024, 05:40:17 PM

I've made them a few times. I think I used a recipe from a Rick Bayless cookbook (https://www.rickbayless.com/recipe/crispy-wheat-flour-turnovers-with-well-seasoned-meat/). Once you get the dough figured out you can fill them with almost anything.

Do you bake or fry?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on September 14, 2024, 10:10:28 AM

Quote from: betarhoalphadelta on September 14, 2024, 12:25:43 AM

Do you bake or fry?

I've done both. Frying is optimal but a pain in the ass. The air fryer is good.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on September 16, 2024, 01:32:27 PM

I've never made empanadas myself, but I've eaten many that are filled with brisket, pulled pork, BBQ chicken, and even BBQ turkey. All smoked meats work extremely well as a filling.

Now I, too, want to try making them!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 16, 2024, 01:40:47 PM

Did this last night. Quite tasty.

https://www.foodnetwork.com/recipes/ina-garten/oven-roasted-southern-shrimp-boil-13571975

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on September 21, 2024, 07:19:03 PM

Made empanadas AMA

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 22, 2024, 10:37:42 AM

(https://cdn.homebrewtalk.com/data/attach/799/799069-PXL-20240922-021530021.jpg)

A few different things here. I dropped the patty size from 6oz to 5oz. My wife was saying the patties were too big for her and the two younger kids, and do my oldest and I really need 12 oz double burgers? Probably not. With some slightly thinner patties they didn't "plump" as much so that was actually good.

We were trying to make waffle fries. Turns out my mandolin cutter doesn't have ridges deep enough to set the thickness where it needs to be for waffle fries and still cut through. So they were sorta like thin waffle chips. Deep fried in peanut oil and still delicious, but we're going to have to find a better way to cut them.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 22, 2024, 10:42:23 AM

Quote from: MaximumSam on September 21, 2024, 07:19:03 PM

Made empanadas AMA

Those look delicious! Just by the looks of that fry job, I'm guessing they were flaky and perfect texture.

Not to be rude, but I can see that they're somewhat irregular in shape. Is that due to inexperience in the formation of empanadas, perhaps issues with rolling out the dough, or were they nice half-moons and the fry process caused them to change shape?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on September 22, 2024, 10:47:51 AM

rude

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on September 22, 2024, 11:47:58 AM

Quote from: betarhoalphadelta on September 22, 2024, 10:37:42 AM

(https://cdn.homebrewtalk.com/data/attach/799/799069-PXL-20240922-021530021.jpg)

A few different things here. I dropped the patty size from 6oz to 5oz. My wife was saying the patties were too big for her and the two younger kids, and do my oldest and I really need 12 oz double burgers? Probably not. With some slightly thinner patties they didn't "plump" as much so that was actually good.

We were trying to make waffle fries. Turns out my mandolin cutter doesn't have ridges deep enough to set the thickness where it needs to be for waffle fries and still cut through. So they were sorta like thin waffle chips. Deep fried in peanut oil and still delicious, but we're going to have to find a better way to cut them.

Our local haunt uses 5 oz patties, and you can get one or two.

I get by with one 5 oz patty these days. I just can't eat like I used to.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on September 22, 2024, 12:43:31 PM

Quote from: betarhoalphadelta on September 22, 2024, 10:42:23 AM

Those look delicious! Just by the looks of that fry job, I'm guessing they were flaky and perfect texture.

Not to be rude, but I can see that they're somewhat irregular in shape. Is that due to inexperience in the formation of empanadas, perhaps issues with rolling out the dough, or were they nice half-moons and the fry process caused them to change shape?

LOL 100% due to my lack of care about rolling them out properly. I don't think they changed shape at all from frying. Also difficult was the filling - I didn't make a dedicated uniform filling, but rather put in some cheese and corn and a variety of meats, which didn't always neatly spread out so I had to do some extra crimping to make sure they didn't leak out.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on September 22, 2024, 01:50:55 PM

Quote from: MaximumSam on September 22, 2024, 12:43:31 PM

LOL 100% due to my lack of care about rolling them out properly. I don't think they changed shape at all from frying. Also difficult was the filling - I didn't make a dedicated uniform filling, but rather put in some cheese and corn and a variety of meats, which didn't always neatly spread out so I had to do some extra crimping to make sure they didn't leak out.

Got it. I'm sure my first attempt won't look as good.

You should see the time I tried to make xiao long bao... Those were ug-ly.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on September 22, 2024, 02:00:35 PM

Quote from: betarhoalphadelta on September 22, 2024, 01:50:55 PM

Got it. I'm sure my first attempt won't look as good.

You should see the time I tried to make xiao long bao... Those were ug-ly.

I would say it's a good two man job if you and your wife are making them together. One person rolls them out and the other fills and seals them. That way you can both be in a rhythm of making everything uniform. Unlike me trying to do them all myself while also watching football.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on October 14, 2024, 10:55:20 AM

(https://i.imgur.com/td3VS0X.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 01, 2024, 07:34:46 PM

twisted soul in Atlanta??

on DDD right now

looks good

https://www.twistedsoulatl.com/ (https://www.twistedsoulatl.com/)

1133 Huff Rd NW, #D
Atlanta, GA 30318

(404) 350-5500

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on November 19, 2024, 08:58:29 PM

Quote from: MaximumSam on August 26, 2024, 01:15:47 PM

The oxtail turned out pretty good.

I dunno maybe it's the thought of what tumbled out of this beast of burden's backside for 3-4-5 years and marinated that appendage just somehow doesn't make my mouth water

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on November 19, 2024, 09:03:37 PM

Quote from: MrNubbz on November 19, 2024, 08:58:29 PM

I dunno maybe it's the thought of what tumbled out of this beast of burden's backside for 3-4-5 years and marinated that appendage just somehow doesn't make my mouth water

That's just slightly altered grass

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MrNubbz on November 19, 2024, 09:06:43 PM

Quote from: MaximumSam on November 19, 2024, 09:03:37 PM

That's just slightly altered grass

ya the kind of blades you twirl around in your teeth

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 21, 2024, 03:17:08 PM

son in law is gonna spatchcock and smoke the turkey

What brine should I use?

I've always followed the Alton Brown brine, but for smoking there might be a better option

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on November 21, 2024, 04:28:41 PM

Quote from: FearlessF on November 21, 2024, 03:17:08 PM

son in law is gonna spatchcock and smoke the turkey

What brine should I use?

I've always followed the Alton Brown brine, but for smoking there might be a better option

Don't think it really matters much. The Alton Brown will work fine. I don't think the specifics of the brine will make THAT much difference in the final flavor, especially with smoking, as the smoke will add good flavor and smoking can often overpower the brine anyway.

One thing I'll say... The rule for turkey breast is just like the rule for brisket--it needs to be sliced and immediately go to the plate for consumption. If it sits out after slicing on a serving platter for 15 minutes before anyone eats it, no matter HOW much you brine it it's gonna dry out and need gravy.

I think this is one of the problems that so many people have with turkey. Everyone's worried that they're going to cook it wrong and it'll dry out. But I think they don't realize that even if you cook it perfectly and then let it sit out after slicing, *that* is going to dry it out. And so many people are trying to do 17 different things as food is trying to get to the Thanksgiving table, that it often happens.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on November 21, 2024, 04:39:53 PM

I think the smoke would make the Alton brine rather off-putting, and especially with the aromatics. I would not try that.

I think I'd go with veg broth, salt and brown sugar and leave out the rest of his process.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 21, 2024, 04:56:06 PM

I've been googlin smoked turkey brines

almost all of them have thyme, rosemary, and bay leaves
brown sugar is popular
wondering about citrus

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on November 22, 2024, 05:41:48 PM

The smoke overpowers pretty much all of the aromatics. I always keep it simple. Water, salt, peppercorns. Some folks add sugar, I don't.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on November 26, 2024, 08:33:23 PM

Made pot roast, which means adding glutamates: msg, tomato paste, fish sauce, steak sauce, Worcestershire, and Marmite. I'll keep growing the collection.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on November 26, 2024, 09:33:18 PM

I've never added msg, tomato paste, fish sauce, and Marmite to a pot roast

maybe I should try

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on November 26, 2024, 10:14:26 PM

Quote from: FearlessF on November 26, 2024, 09:33:18 PM

I've never added msg, tomato paste, fish sauce, and Marmite to a pot roast

maybe I should try

You should, and anchovies to your meatballs

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 07, 2024, 11:25:23 PM

This year our holiday get together is "tailgate" theme. Although of course it'll be at home so cooking options are plentiful.

What ya got?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on December 08, 2024, 08:58:01 AM

Maxwell Street Polish, Chicago Hot Dogs and Italian Beef.

Vienna Beef | Tastes of Chicago (https://www.tastesofchicago.com/chicago-brands/vienna-beef/)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 08, 2024, 09:09:02 AM

Texas chili

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on December 08, 2024, 04:44:03 PM

Quote from: betarhoalphadelta on December 07, 2024, 11:25:23 PM

This year our holiday get together is "tailgate" theme. Although of course it'll be at home so cooking options are plentiful.

What ya got?

Not sure if it's tailgate style, but roasting a big piece o pork butt and making a bunch of different sauces. Sort of a Christmas BBQ.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 09, 2024, 10:12:50 AM

This was freakin' delicious...

Sichuan Red Braised Beef.

Really quite simple, too. Pretty easy beef stew to throw together and into the oven.

Highly recommend. Attached a PDF of the recipe.

(https://i.imgur.com/WEgn4Ib.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 09, 2024, 12:28:10 PM

Pretty obvious for me, but for "tailgate theme" I'd of course do BBQ. Brisket, pork spare ribs, and sausage are the main go-tos. Sometimes a smoked pork butt for pulled pork. Beef ribs are awesome too, but so pricey.

And smoked pork tenderloin is delicious, cheap, and quick-- that's what I do for our annual Christmas eggnog party where we usually have 50 or 60 people.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on December 09, 2024, 11:10:14 PM

Quote from: betarhoalphadelta on December 09, 2024, 10:12:50 AM

This was freakin' delicious...

Sichuan Red Braised Beef.

Really quite simple, too. Pretty easy beef stew to throw together and into the oven.

Highly recommend. Attached a PDF of the recipe.

(https://i.imgur.com/WEgn4Ib.jpeg)

Cut the scallions on the bias for a next level presentation.....just kidding, that's a good one for reference. I'love never making the same 'asian' dish twice. endless variety. is this remotely spicy? doesn't seem to suggest much more than a reasonable amount of heat. I need to pacify lay people in this house.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 10, 2024, 09:55:38 AM

Quote from: MarqHusker on December 09, 2024, 11:10:14 PM

Cut the scallions on the bias for a next level presentation.....just kidding, that's a good one for reference. I'love never making the same 'asian' dish twice. endless variety. is this remotely spicy? doesn't seem to suggest much more than a reasonable amount of heat. I need to pacify lay people in this house.

Yeah, I think the recipe called for the scallions to be cut smaller... Wife was handling that portion so I'm not gonna say anything :57:

It's not very spicy. My wife has a very low spice tolerance and she had no issues. The bean paste gives it a tiny amount of heat and the Sichuan peppercorn gives it more of a "warming spice" quality, but I would not call this dish "spicy" in any sense.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MaximumSam on December 10, 2024, 06:35:56 PM

I roasted a hunk of pork shoulder, and I always get stuff to make cubans. But I figured it's not that different to make banh mi sandwiches too. As far as I can tell, the meat can be anything - the main thing is to have pickled carrots and radishes, as well as cilantro. The store didn't have any daikon, so I pickled turnips instead - seemed to be pretty similar.

Anyways, they didn't have any Vietnamese bread, either, so I got an italian loaf and griddled it in olive oil. Smeared both sides with mayo, then pork, pickles, pickled veggies, cilantro, and slices jalapenos, with a pour of that Japanese BBQ sauce they sell at Costco - basically a sweet soy sauce. Not bad.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on December 11, 2024, 11:15:03 AM

I love pork pate' on banh mi. It can be added to ANY of the other proteins, and it works beautifully. A nearby local place makes a roasted duck banh mi with pork pate' and it's killer.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on December 21, 2024, 11:43:35 AM

Quote from: FearlessF on December 21, 2024, 11:29:12 AM

here ya go Nubbz!

Definitely, over the sink!

[img width=260.182 height=306]https://i.imgur.com/ZLxQiqP.jpeg[/img]

24 hour braised pot roast on butter griddled le q sourdough with provolone, gruyere,caramelized onions and secret sauce with rosemary red wine jus for dunking.

Fearless posted this in a different thread, but it prompts a question. I've seen 24 hour braised" crop up here and there...

Is this just referencing sous vide and they don't want to call it that? Or is there actually another cooking method where you can braise something for 24 hours without destroying it?

A pot roast in the oven won't take more than 3 hours usually, and a crock pot no more than 7, right? I don't know any way that you could go 24 hours and end up with something edible with any method other than sous vide...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 21, 2024, 11:52:30 AM

I think it's the more is better idea - 24 is better than 8 in the crock pot

hafta be a helluva large roast to take 24 hours on a smoker or in an oven at 180 degrees

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on December 21, 2024, 11:54:16 AM

You will need 24hrs to make this dish.
So this long weekend is perfect. Start the evening before you want to eat. Rub the beef with the crushed garlic and salt, place it in a bowl, cover with cling-film and leave to marinade in the fridge until the morning. (Take it out of the fridge at least 1 hour prior to cooking.)

The next morning, if you want to eat at 8pm then at 8am place the marinated beef in a casserole dish with a tight fitting lid. Pour over the wine (this is not in the original recipe but I think much needed) place the lid on tightly (you can even use a little foil too if unsure) and place in an oven on 80C (no fan) for 12 hours.

After 11 hours the house will be filled the most incredible fug of garlic beef. Take it out of the oven and set aside, still in the covered dish whilst you make your choice of starchy side dishes or salads, then once you’re ready to eat place the beef on a wooden board, shred and serve.

https://www.dominthekitchen.com/2021/05/24-hour-garlic-beef.html (https://www.dominthekitchen.com/2021/05/24-hour-garlic-beef.html)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on January 01, 2025, 01:43:00 PM

HNY. Put this in before I went to bed around 130am

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on January 02, 2025, 01:45:37 PM

(https://i.imgur.com/fTE1UGq.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 02, 2025, 01:51:59 PM

the pork chops might not be too bad

sausage/rice - dry chicken noodle soup?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 13, 2025, 09:51:55 AM

Made a kick-ass pot of gumbo yesterday, chicken and sausage (since my weird son doesn't like shrimp, otherwise I'd have made seafood gumbo which is my fave).

I used Alton Brown's oven roux method, so much easier than doing it on the stovetop, even if it takes longer.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: LetsGoPeay on January 16, 2025, 11:02:18 AM

My mother-in-law gave me an air fryer for Christmas since I do all the cooking. I've been dialing up some nice air fryer recipes this week. I did a Tandoori chicken recipe the other night which was great. The recipe called for legs but I think I'll use boneless thighs next time. The tandoori definitely needs the flavor and fattiness of dark meat to make it work.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 16, 2025, 11:27:05 AM

I got a new airfryer after a recall on the other one
haven't used it in 4 months
I prefer the oven in the winter, warms the kitchen

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Brutus Buckeye on January 18, 2025, 07:09:23 PM

How To Cook Finker

1 pound liver (beef, pork or lamb) 1/2 Beef Heart.
2 Pigs heart or 1/2 Veal Heart 2 pounds Pork or a Pig's Head.
1 large Onion, sliced 1 large Apple peeled and sliced 1 tablespoon Salt 1/2 teaspoon each.
Pepper and Allspice 1/4 teaspoon Cloves.

Wash liver and heart thoroughly in water to which a little vinegar has been added. Trim away all undesirable looking parts or tough pieces; if a pig's head is used this applies especially to it. Place all the ingredients in a large kettle, cover with water and cook for 31/2 hours. Pick all the meat from the bones and put through the coarse knife of a meat grinder. Add enough of the broth to make the consistency of a soft mush. If you have used pork bones while cooking this there will be enough gelatin to congeal it as it cools; if all meat was used, reheat the mixture and thicken it with 4 tablespoons of flour that has been mixed with cooled broth. Pour into an oblong pan and set in refrigerator for several hours before using. This is delicious in sandwiches or as a cold luncheon meat.

(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSpjuCVYThjirFgbTC_WsDdS-UPY21nEqEXog&s)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 19, 2025, 10:08:29 AM

looks as though it passed through a sphincter and probably smells like it

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 31, 2025, 09:23:39 AM

A little help from California, please. What am I going to do with this thing, @betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) @SFBadger96 (https://www.cfb51.com/index.php?action=profile;u=51) @bayareabadger (https://www.cfb51.com/index.php?action=profile;u=1571) ?

(https://i.imgur.com/RImMFCm.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 31, 2025, 09:33:58 AM

Pretty sure bwar has posted a few different cooking preparations for those, on this thread, over the years. Is the index up to date? :)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 31, 2025, 09:41:56 AM

Index?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on January 31, 2025, 09:53:28 AM

Pretty simple. Hit it with salt, pepper, and garlic powder. You can use any sort of liquid you prefer to help the spices adhere, such as olive oil, worcestershire sauce, or (if you want to go spicy) sriracha.

Then grill it. The traditional method is to grill it over actual hardwood (oak), but whatever you've got will do. Either sear it then finish, or reverse sear, but you're targeting a finishing temp of medium rare.

Let it rest a few minutes, then slice it thinly against the grain. Eat it as-is, or add a sauce or a nice chimmichuri, or put it on sandwiches. Whatever you want.

The key is slicing--the grain goes two directions, so it's usually helpful to cut it along the seam in the middle and then slice the two sides separately:

https://www.youtube.com/watch?v=wKmaCtX9UXw

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 31, 2025, 10:04:46 AM

Quote from: 847badgerfan on January 31, 2025, 09:41:56 AM

Index?

Table of Contents on the first post of this thread. Looks like you last edited it in 2020... :)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 31, 2025, 10:07:02 AM

Quote from: betarhoalphadelta on January 31, 2025, 09:53:28 AM

Pretty simple. Hit it with salt, pepper, and garlic powder. You can use any sort of liquid you prefer to help the spices adhere, such as olive oil, worcestershire sauce, or (if you want to go spicy) sriracha.

Then grill it. The traditional method is to grill it over actual hardwood (oak), but whatever you've got will do. Either sear it then finish, or reverse sear, but you're targeting a finishing temp of medium rare.

Let it rest a few minutes, then slice it thinly against the grain. Eat it as-is, or add a sauce or a nice chimmichuri, or put it on sandwiches. Whatever you want.

The key is slicing--the grain goes two directions, so it's usually helpful to cut it along the seam in the middle and then slice the two sides separately:

https://www.youtube.com/watch?v=wKmaCtX9UXw

Thank you!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 31, 2025, 10:07:32 AM

Quote from: utee94 on January 31, 2025, 10:04:46 AM

Table of Contents on the first post of this thread. Looks like you last edited it in 2020... :)

I was kidding.

I nominate you to take over my duty.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 31, 2025, 10:35:10 AM

It's pretty good BBQ'd as well. I have a Cali-born friend here in Texico who likes to make it.

But you definitely don't want to cook it to 195-205 internal temp range like brisket, it should be treated more like the way I do smoked pork tenderloin, with a target internal temp of maybe 140 and some carryover up to 145 or so.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 31, 2025, 10:41:35 AM

Quote from: utee94 on January 31, 2025, 10:35:10 AM

It's pretty good BBQ'd as well. I have a Cali-born friend here in Texico who likes to make it.

But you definitely don't want to cook it to 195-205 internal temp range like brisket, it should be treated more like the way I do smoked pork tenderloin, with a target internal temp of maybe 140 and some carryover up to 145 or so.

How long would this take? I can get about 3 hours of smoke on my Summit, at 250 F.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 31, 2025, 10:48:53 AM

Obviously depends on the size/weight, but it shouldn't take 3 hours. Maybe up to 2?

Also, just looked at some recipes for smoked tri-tip and it seems like folks still like to sear it even after the smoke, so if you want to do that, definitely pull it at a lower temp than I suggested above so you don't overcook it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on January 31, 2025, 10:50:53 AM

Made cumin lamb last night. Quite good.

Recipe attached...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on January 31, 2025, 10:57:22 AM

Quote from: utee94 on January 31, 2025, 10:48:53 AM

Obviously depends on the size/weight, but it shouldn't take 3 hours. Maybe up to 2?

Also, just looked at some recipes for smoked tri-tip and it seems like folks still like to sear it even after the smoke, so if you want to do that, definitely pull it at a lower temp than I suggested above so you don't overcook it.

Agree completely. Shouldn't take anywhere near 3 hours.

Also agree that you still want a good sear, whether before or after the smoke. The amount of time in a smoker to get it up to proper temp--and I generally like it a little more moo than utee, so finishing temp in the low 130s--will not be enough to put a crust or bark on it like you'd get with BBQ meats.

IMHO the idea of smoking a tri tip is more like "grilling with smoke" than it is "cooking BBQ". But tri tip is just big enough of a roast that you wouldn't ordinarily cook it direct over high heat. The traditional Santa Maria way to do it is using the grill style where you have a grate that can be lifted and lowered to modulate how much heat you're getting from the wood fire. On our styles of grill you just set up dual cooking zones so you have a direct and an indirect side...

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on January 31, 2025, 11:01:01 AM

Yeah, I only use one out of the 8 burners when I'm smoking on it.

Not sure yet, but I'm getting two (BOGO) so I can try both ways.

Thanks guys.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on January 31, 2025, 11:07:29 AM

BTW here's the chimichurri recipe we use:

https://cafedelites.com/authentic-chimichurri-uruguay-argentina/

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on January 31, 2025, 11:21:50 AM

Yeah chimichurri is great on pretty much any kind of steak or sliced roast.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: SFBadger96 on January 31, 2025, 01:47:50 PM

Quote from: 847badgerfan on January 31, 2025, 09:23:39 AM

A little help from California, please. What am I going to do with this thing, @betarhoalphadelta (https://www.cfb51.com/index.php?action=profile;u=19) @SFBadger96 (https://www.cfb51.com/index.php?action=profile;u=51) @bayareabadger (https://www.cfb51.com/index.php?action=profile;u=1571) ?

(https://i.imgur.com/RImMFCm.png)

Another option, not better, just different, is to season it (whatever rub you like) then sear and slow roast it. My oven does a real nice job of that. Same general concept.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on January 31, 2025, 03:49:04 PM

I'll be looking for one of those next week
I cube it small, brown it in oil, and put it in the chili pot

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on February 07, 2025, 11:11:01 AM

Email from Food Network Magazine for game day treats, and this looked interesting:

(https://i.imgur.com/kx8FhB7.png)

Buffalo Deviled Eggs
Active: 15 min | Total: 30 min | Makes: 24

Ingredients

12 large eggs
¼ cup mayonnaise
1 celery stalk, finely chopped, plus chopped celery leaves, for topping
2 tablespoons Buffalo sauce
Crumbled blue cheese, for topping

Steps

Put 12 large eggs in a pot and cover with cold water. Bring to a boil, then reduce the heat to medium-low and simmer 10 minutes. Drain and run under cold water to cool slightly, then peel the eggs.
Halve each egg lengthwise and scoop the yolks into a medium bowl. Add the mayonnaise, finely chopped celery and Buffalo sauce to the yolks and mash with a fork until smooth.
Spoon or pipe the yolk mixture into the egg white halves and top each with some crumbled blue cheese and chopped celery leaves.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 07, 2025, 11:12:22 AM

I can smell the sulfur from here

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 07, 2025, 11:17:58 AM

I love deviled eggs. I'd eat that.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 07, 2025, 11:18:30 AM

Yep. Having deviled eggs for lunch today.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 07, 2025, 12:49:11 PM

there will be plenty of eggs on Sunday

I'll be eating chili, pork cutlets, pheasant breast strips, fresh crappie & walleye

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 11, 2025, 11:24:42 AM

Alright, this Sunday is my family's annual enchilada-off. I take pride in usually winning this thing, although to be fair I did steal my dad's enchilada gravy recipe and beat him with it. I don't play fair, too bad.

In the past I've done BBQ brisket enchiladas, BBQ duck enchiladas, pulled pork enchiladas, and a couple other things I don't remember. But, I've always used my standard enchilada gravy and just altered the fillings and types of cheeses used.

This year, I'm going to make a major change. A local Tex-Mex restaurant named Trudy's makes the absolute best chipotle sauce I've ever tasted. And traditionally they paired it with pecan-smoked chicken as the enchilada filling. So I'm going to try to copy-cat their recipe for the chipotle sauce, pecan-smoke a couple of yardbirds, and then beat the socks off my family in the competition.

The restaurant isn't well known enough to have any online copy-cat recipes, and I've looked through the common ones online and none of them look like they're quite right. So I'm going to have to wing it and reproduce it on my own.

If it works out like I hope, I'll post the recipe here. If not, I will hide in shame, having lost the enchilada-off, and my pride.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 11, 2025, 11:28:29 AM

Trudy's Tex-Mex announced via Instagram on Monday, January 13, it is "saying goodbye" to its North Star eatery on Burnet Road.

Geez, too bad. I think I've been there.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 11, 2025, 11:36:37 AM

Been there.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 11, 2025, 12:00:07 PM

Yup that was the last one. There used to be 3 main Trudy's restaurants (and one slightly more upscale concept). One north, one south, and one on campus. We spent a LOT of time and money at the campus one, when we were in school. And then since my first worksite post-undergrad was just a mile from the north one, we spent a LOT of time and money there.

It wasn't great for traditional Tex-Mex-- the standard cheese enchilada with brown chile gravy con carne-- but they had a lot of specialty Tex-Mex-adjacent dishes that were really good. And very strong drinks.

Incidentally if y'all have been to the north Trudy's then you were about a block away from where I grew up and where my parents still live.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 11, 2025, 12:03:32 PM

We were at the campus one, at the direction of UT Erin.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 12, 2025, 12:22:41 PM

Made a first swing at the chipotle enchilada sauce last night. It's in the ballpark but not quite right. One of the things I love about Trudy's is that there's actually a decent amount of tomato in it, alongside the chiles, and it rounds out the flavor really nicely. Most restaurants' chipotle sauce ends up being too chile-y for lack of a better word. But, I think I used too much tomato for this batch, and need to dial it back. Even so, it's tasty as a salsa for chips.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 12, 2025, 01:22:50 PM

I'm coming to Austin on March 22nd for a wedding.
I'm willing to take on any mistakes - can't throw food away.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 12, 2025, 03:16:25 PM

That's the final weekend of Spring Break, we'll be out of town until Monday the 24th. Maybe I'll leave something for you on the front porch :)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 17, 2025, 10:55:29 AM

Second batch of sauce nailed it, I really just upped the chipotle content. And my pecan-smoked chicken was perfect. I definitely won, of course, although my nephew's wild boar with chile con carne was quite good, and my dad's standard stacked West Texas enchiladas with red chimayo gravy and fried eggs on top, were as good as always.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on February 25, 2025, 02:09:38 PM

(https://i.imgur.com/z9MuVbq.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 25, 2025, 02:19:21 PM

All true, yet I have no idea what that dish in the cast iron skillet is, in that picture.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 25, 2025, 02:20:56 PM

Quote from: utee94 on February 25, 2025, 02:19:21 PM

All true, yet I have no idea what that dish in the cast iron skillet is, in that picture.

Same.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on February 25, 2025, 04:17:13 PM

Mexican soup?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 25, 2025, 04:36:43 PM

Maybe? Only beans I really ever see Mexicans eat are pinto and black, both the whole and refried versions of them.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 25, 2025, 06:31:42 PM

Texico bean dip
served with chips
probably from a tourist trap on the riverwalk in San Antonio

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on February 26, 2025, 07:47:11 AM

Quote from: FearlessF on February 25, 2025, 06:31:42 PM

Texico bean dip
served with chips
probably from a tourist trap on the riverwalk in San Antonio

Based on the landscape I'm thinking Western Nebraska.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 26, 2025, 08:45:56 AM

beautiful

I'll be in Western South Dakota this afternoon and evening

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 27, 2025, 02:55:12 PM

Keep a lookout for the bean dip.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on February 28, 2025, 09:05:15 AM

Is there an "original chili recipe" in the books somewhere? My guess is folks back when made it with whatever they had available in various different forms.

Maybe it's at Wendy's???

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 28, 2025, 09:42:03 AM

There are old recipes from the Chili Queens in San Antonio.

Don't think there are any recorded recipes from the cowboys herding cattle on the trail back in the day. We have a good idea that they used pretty much just meat and dried chiles, things like fresh tomato or fresh peppers weren't available.

Dried beans were of course available, some assert they were made alongside but not in the chili itself. No real way to know. But the fact that once the dish made it to restaurants/food stands in the city and the recorded recipes don't include beans, might be an indicator that beans weren't cooked in the chili on the trail, either.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on February 28, 2025, 09:56:46 AM

I like "one pot cooking" myself for obvious reasons. "On the trail", it would make even more sense, maybe they also baked corn bread or something. If they had beans, my GUESS is they threw it all into the one pot. It's basically a stew, usually using tough meat cooked to where it's more edible.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 28, 2025, 10:25:21 AM

Quote from: Cincydawg on February 28, 2025, 09:56:46 AM

I like "one pot cooking" myself for obvious reasons. "On the trail", it would make even more sense, maybe they also baked corn bread or something. If they had beans, my GUESS is they threw it all into the one pot. It's basically a stew, usually using tough meat cooked to where it's more edible.

My guess is they didn't, because the oldest original recipes that must have evolved from the trail chili, don't have beans in them. Why would a restaurant/food stand remove beans, a cheap filler ingredient that could easily stretch the chili and provide a larger profit margin, if they were actually part of the original recipe?

I imagine there were times on the trail when they had beans and no meat at all. In those cases, I'd assume that just the beans were made. When they had meat, chili was made and perhaps beans were made as well.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 28, 2025, 10:58:40 AM

some of the stories I've read stated that the dried beans had to be soaked and the process took some time and therefore didn't lend itself to using in chili along the cattle trail

It's said that wild onions, garlic, chilies and other spices planted along the trails by the chuckwagon cooks were used

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 28, 2025, 11:00:46 AM

Quote from: utee94 on February 27, 2025, 02:55:12 PM

Keep a lookout for the bean dip.

found some great Rueben wrap appetizers and chislic at an Irish Pub

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on February 28, 2025, 11:05:56 AM

Maybe diners simply didn't like beans in their chili so the restaurants took it out, or had it optional. An undercooked bean is of course unappealing, perhaps the chili they made with beans didn't cook long enough for the beans, so they just took them out.

Cincinnati chili as you know comes in various "ways" and only the five way has beans, but they are added after the fact. I discovered I preferred the four way, which has no beans, or the six way without beans, which only one parlor offers anyway, it has fried jalapenoes as the sixth item. And yes, this is a Mediterranean dish in origin. There isn't much similarity to regular chili at all, I guess they used the term to make it sound somewhat familiar. It's a very very regional dish, one of the most regional I know of.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on February 28, 2025, 12:13:23 PM

beans of course are mostly inexpensive filler, probably added by poor folks to stretch the meal to a few more hungry mouths
Perhaps during the great depression

not part of the original recipe

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on February 28, 2025, 12:51:55 PM

Quote from: Cincydawg on February 28, 2025, 11:05:56 AM

Maybe diners simply didn't like beans in their chili so the restaurants took it out, or had it optional. An undercooked bean is of course unappealing, perhaps the chili they made with beans didn't cook long enough for the beans, so they just took them out.

Cincinnati chili as you know comes in various "ways" and only the five way has beans, but they are added after the fact. I discovered I preferred the four way, which has no beans, or the six way without beans, which only one parlor offers anyway, it has fried jalapenoes as the sixth item. And yes, this is a Mediterranean dish in origin. There isn't much similarity to regular chili at all, I guess they used the term to make it sound somewhat familiar. It's a very very regional dish, one of the most regional I know of.

Right. It's not chili, it's just Mediterranean spaghetti sauce, over noodles, with various available toppings. Calling it "chili" served their purpose at the time, but it has since confused the issue.

No matter, I know exactly what it is and am in no danger of accidentally consuming it, when my true intent is to eat chili.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 02, 2025, 12:38:38 PM

(https://i.imgur.com/wSYM1wB.png)

While many people savor the flavor of a good steak, there is a lot of science behind achieving that tender and juicy entrée.
This intersection of agriculture, science and culinary expertise will be featured in a new local television program “Steak Science” premiering at 7pm CT, Sunday, March 2, on Nebraska Public Media, Facebook Live and YouTube Live.
Viewers will go on a journey through the Nebraska beef industry and the world of steak. The program begins with the pairing of genes for breeding and goes through the pastures and feedlots of Nebraska to the dinner table.
Audiences discover how science, tradition and the passion of industry professionals come together to create the ultimate steak. They’ll discover how dry aging and wet aging alter the flavor of a steak and if an Angus tastes similar or different from a Hereford. Scientists also discuss the technology developed to ensure food safety and grading consistency.
The program features animal science experts at the U.S. Meat Animal Research Center in Clay Center and the University of Nebraska-Lincoln’s Department of Animal Science. There are also stops at Weber Feedyards in Dorchester, the Ord Meat Locker, Baldridge-Tiedeman Angus Ranch in North Platte and the Coppermill Steakhouse in McCook.
The program also dives into topics such as:
-- How advancements in genetics are improving tenderness.
-- The role of diet and environment in raising quality beef.
-- Cooking techniques that bring out the best flavors.
-- How far the industry has come and what’s next for the future of beef production.
Discover more behind-the-scenes details of “Steak Science” and watch 16 digital shorts called “Beef Tips” at NebraskaPublicMedia.org/steaks and on our Facebook page.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on March 02, 2025, 01:08:30 PM

Quote from: FearlessF on March 02, 2025, 12:38:38 PM

This intersection of agriculture, science and culinary expertise will be featured in a new local television program “Steak Science” premiering at 7pm CT, Sunday, March 2, on Nebraska Public Media, Facebook Live and YouTube Live.

Just looked and not available on Hulu here and I don't have YTTV or Facebook... Guess I'm going to miss it.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 02, 2025, 01:35:24 PM

sorry for your luck

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 02, 2025, 05:48:39 PM

https://www.youtube.com/nebraskapublicmedia/live (https://www.youtube.com/nebraskapublicmedia/live)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 02, 2025, 08:03:09 PM

the link is working - no subscription

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on March 03, 2025, 01:04:07 PM

Quote from: utee94 on February 28, 2025, 12:51:55 PM

Right. It's not chili, it's just Mediterranean spaghetti sauce, over noodles, with various available toppings. Calling it "chili" served their purpose at the time, but it has since confused the issue.

No matter, I know exactly what it is and am in no danger of accidentally consuming it, when my true intent is to eat chili.

(https://i.imgur.com/VK6pXRF.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on March 03, 2025, 01:04:31 PM

(https://i.imgur.com/QYSpzML.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on March 03, 2025, 01:07:34 PM

How Did Chili Originate? (https://www.allrecipes.com/longform/history-of-chili/)

I will tell how beef is prepared for a long journey. Take twenty-five pounds of beef and pounds of lard and of pepper, and procure the assistance of one or more Mexicans, and they will, by the process of cutting and pounding, so mix these articles that no fear need be apprehended of its preservation in all kinds of weather, and salt and pepper and lard become useless, as those ingredients are already a part of every meal you make on this mixture. A small pinch of this meat, thrown into a pan or kettle of boiling water with a little flour or corn-meal thickening, will satisfy the wants of six men at any time; and it is a dish much relished by all.
—George W. B. Evans, Mexican Gold Trail: The Journal of a Forty-Niner

In short, beef, fat, chile peppers, and seasoning were combined into blocks, dubbed "chili bricks," which were stored in saddlebags. Plunging part of a chili block into a pot of boiling water transformed it into a convenient, filling meal.

Others suggest that a group of women first concocted the dish: the lavanderas (washerwomen) who traveled through Texas with the Mexican Army in the 1830s and '40s, washing clothes and cooking for the soldiers. It's said their large washing pots doubled as cooking pots to stew venison or goat with chile peppers.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on March 04, 2025, 06:23:18 AM

So, it seems to me that chili is a subset of "stew" (or vice versa?). My wife asked me to prepare some tonight, the variation I call chili.

I don't use beans at least.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Brutus Buckeye on March 04, 2025, 07:41:10 AM

Quote from: Cincydawg on February 28, 2025, 11:05:56 AM

It's a very very regional dish, one of the most regional I know of.

There was a Columbus suburb by the name of Upper Arlington that had a regional dish called Johnny Marzetti. It wasn't popular or even available in Dublin, Grandview, Worthington, Hilliard or any other suburb, just Upper Arlington.

(https://www.simplyrecipes.com/thmb/TLGeNkN3tfNEHXjRzVzpgRXog_k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/SimplyRecipes_JohnnyMarzettiCasserole_LEAD_6-c13a723336b04487b382ca871c13569b.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 04, 2025, 02:15:06 PM

Chili mac casserole?

Quote from: Cincydawg on March 04, 2025, 06:23:18 AM

So, it seems to me that chili is a subset of "stew" (or vice versa?). My wife asked me to prepare some tonight, the variation I call chili.

I don't use beans at least.

Yeah I'd say chili is a type of stew.

Quote

A stew is a dish of solid ingredients like meat or vegetables that are cooked in liquid and served with the resulting gravy. Stews are usually thick and chunky, and are often served with a starchy component like rice or mashed potatoes.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on March 04, 2025, 02:22:27 PM

Made the below for dinner last night.

Quoting the recipe as this was something we had years ago at a friend's house and asked for the recipe back then, so I'm quoting it to highlight that this is NOT an original recipe...

Quote

So this is the recipe I started with:

https://www.foodnetwork.com/recipes/ina-garten/grown-up-mac-and-cheese-recipe-1937496 (https://www.foodnetwork.com/recipes/ina-garten/grown-up-mac-and-cheese-recipe-1937496)

I changed a couple of things.
Didn't use blue cheese crumble.
I added smoked Gouda cheese (instead of 3 oz sharp cheddar I did 1.5 oz sharp cheddar and 1.5 oz smoked Gouda).
Instead of the bread crumbs I used panko crumbs that I fried with some minced garlic in olive oil (cook the garlic for about a minute first to get the oil nice and garlicy)
I used a thick cut hickory smoked bacon (they have it at sprouts). Cook it a little less than you normally would because it will cook a little more when you add it to the pasta.
I chopped some baby bella mushrooms and gave them a quick stir fry with some added spices for extra flavor (cannot remember which spices I used. I improvised as I usually do)
I think I used a little more milk to get it to the consistency I wanted because I like mine a little more on the creamy side.

Ours was the same as his, except that instead of Ina's bread crumbs or fried panko we just used some Italian bread crumbs, not fried.

Highly recommend...

(https://i.imgur.com/wCj8q8V.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on March 04, 2025, 03:49:41 PM

(https://i.imgur.com/tuGQiVA.jpeg)

@Drew4UTk (https://www.cfb51.com/index.php?action=profile;u=1) should make these.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 04, 2025, 04:12:13 PM

(https://i.imgur.com/v6zLvWQ.jpeg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on March 04, 2025, 04:19:06 PM

(https://i.imgur.com/0u9bkMt.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on March 10, 2025, 06:45:12 PM

Looks about right to me except I won't smoke anything with mesquite, it's just too intense, unless it's been burned all the way down to coals and only the coals are near the meat.

But I will gladly direct-grill steaks over mesquite.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: GopherRock on March 18, 2025, 02:46:36 PM

Anyone have experience with enameled iron pans?

Mrs. GR and I recently bought LeCreuset enameled iron pans to replace nonstick cookware. We've noticed that food sticks to them far more than even our stainless steel pans. Is this normal, or are we missing something? Not enough grease/oil/butter?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on March 18, 2025, 03:07:10 PM

Quote from: GopherRock on March 18, 2025, 02:46:36 PM

Anyone have experience with enameled iron pans?

Mrs. GR and I recently bought LeCreuset enameled iron pans to replace nonstick cookware. We've noticed that food sticks to them far more than even our stainless steel pans. Is this normal, or are we missing something? Not enough grease/oil/butter?

Yes, enameled cast iron is NOT nonstick. Standard (non-coated) cast iron is fairly close to nonstick when properly seasoned, but with enameled you don't build up a seasoning layer. We use enameled dutch ovens and an enameled braiser quite often, but when I need a standard pan I just use the Lodge non-enameled cast iron pans. The main issue with non-enameled is if you're dealing with acidic ingredients like tomatoes that can eat away at the seasoning and get off flavors, particularly for something with longer contact times like a soup or sauce.

You definitely want to increase the grease/oil/butter. You may just want to keep using the stainless pans you have if you don't want to get cast iron and worry about keeping them seasoned. That said I'm in the market for a very large enameled cast iron fry pan both for the size, and because it won't need to be kept seasoned. I want this Staub pan (https://www.zwilling.com/us/staub-cast-iron-15.75-inch-double-handle-fry-pan-cherry-1314006/40501-044-0.html), but it's been out of stock for basically the last several years...

I like ring mail scrubbers (like this (https://www.amazon.com/dp/B089YWST67)) for cleaning either cast iron or enameled, or my carbon steel wok. It's less abrasive and can help knock off stuck bits without damaging the seasoning/enamel.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on April 08, 2025, 01:35:40 PM

Saw this on Facebook, might try making it soon...

Boudin Chimichangas with Crawfish Cream Sauce

(https://i.imgur.com/ewBcTXz.png)

Boudin Chimichangas with Crawfish Cream Sauce
Indulge in a delectable fusion of Cajun and Mexican flavors with these crispy Boudin Chimichangas, topped with a rich Crawfish Cream Sauce.
INGREDIENTS:
For the Chimichangas:
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 1 pound boudin sausage, casings removed
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 6 soft taco-sized flour tortillas
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 6 sticks pepper jack cheese
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 6 teaspoons Creole seasoning
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) Oil or butter for frying
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) Chopped green onions for garnish
For the Crawfish Cream Sauce:
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 2 tablespoons olive oil
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 1 tablespoon all-purpose flour
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 1 tablespoon dried onion
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 2 cloves garlic, minced
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 1-2 teaspoons Cajun seasoning
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 12 ounces crawfish tails
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 1½ cups half-and-half or heavy cream
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 1 tablespoon Worcestershire sauce
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) 1 tablespoon butter
(https://static.xx.fbcdn.net/images/emoji.php/v9/te8/1/16/25fb.png) Shredded cheddar cheese (optional, for added richness)
INSTRUCTIONS:
Preparing the Chimichangas:
In a skillet over medium heat, warm the flour tortillas until pliable.
Place 2-3 tablespoons of boudin in the center of each tortilla.
Lay a stick of pepper jack cheese over the boudin.
Sprinkle 1 teaspoon of Creole seasoning over the filling.
Fold the sides of the tortilla over the filling, then roll it up tightly to enclose.
Secure each chimichanga with a toothpick.
In a deep fryer or large skillet, heat oil or butter to 350°F (175°C).
Fry the chimichangas for about 4½ minutes, or until golden brown.
Remove from oil and drain on paper towels.
Preparing the Crawfish Cream Sauce:
In a saucepan over medium heat, heat olive oil.
Add minced garlic and sauté until fragrant, about 1 minute.
Stir in flour and dried onion; cook for another minute to form a roux.
Add crawfish tails and Cajun seasoning; cook for 2 minutes.
Pour in half-and-half and Worcestershire sauce; bring to a simmer.
Let the sauce simmer until it thickens, about 5 minutes.
Stir in butter until melted.
If desired, mix in shredded cheddar cheese until smooth.
Assembling the Dish:
Slice each chimichanga in half diagonally.
Arrange on a serving platter.
Spoon the crawfish cream sauce over the chimichanga halves.
Garnish with chopped green onions.
Time and Calories:
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: Approximately 600 per serving

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: MarqHusker on April 08, 2025, 07:33:58 PM

Love it when wife leaves town.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 12, 2025, 12:33:43 PM

We ended up having to postpone the college tours trip.

So I was supposed to be in Chicago right now. And I'm not.

Instead I decided to bring Chicago to me.

(https://cdn.homebrewtalk.com/data/attach/813/813835-PXL-20250412-022329314.jpg)
(https://cdn.homebrewtalk.com/data/attach/813/813836-PXL-20250412-024259390.jpg)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 12, 2025, 12:39:30 PM

Did you make those? I need a good recipe.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 12, 2025, 12:49:38 PM

I'm thinkin he had them delivered from Chicago!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 12, 2025, 12:54:11 PM

Quote from: 847badgerfan on April 12, 2025, 12:39:30 PM

Did you make those? I need a good recipe.

Yes. I used Kenji's recipe, which I've attached as a PDF. We used store-bought pizza sauce and sausage, and just pre-shredded mozz and some mushrooms.

His recipe calls for a cold ferment of up to 3-5 days of the dough, followed by an overnight cure of the rolled-out dough at room temp. We were scrambling to make a weekend menu on Wednesday after we'd decided to scrap the trip, so obviously I didn't do that. I made the dough Thurs evening, let the dough balls rest overnight in the fridge, rest on the countertop for a few hours Fri morning, rolled them out around noon, and we cooked them at ~6:30.

Next time (and there will be a next time), we'll plan ahead and I'll try to follow the timing from the recipe.

One thing I might do is actually increase the dough recipe so a 14" pizza has a LITTLE bit thicker dough. It seems like this makes a dough that's maybe 1/8" thick. The place I grew up eating this style pizza, in Glen Ellyn IL, seemed to be a little bit thicker and more substantial than this was.

But otherwise I found the recipe pretty solid.

Here's his YT video on it:

https://www.youtube.com/watch?v=hhLe5o7Fm5s

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 12, 2025, 12:58:17 PM

Thanks!

I like mine cracker thin. What place in GE did you go to?

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 12, 2025, 01:46:34 PM

Quote from: 847badgerfan on April 12, 2025, 12:58:17 PM

Thanks!

I like mine cracker thin. What place in GE did you go to?

Barone's (https://bpizza.com/).

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 12, 2025, 01:51:52 PM

Been there!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: betarhoalphadelta on April 14, 2025, 09:56:27 AM

Quote from: betarhoalphadelta on August 18, 2023, 09:59:04 AM

So... How would you make something like this?

(https://i.imgur.com/A1KsvI9.png)

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...

(https://i.imgur.com/7Pni43p.jpg)

And here we go:

(https://cdn.homebrewtalk.com/data/attach/814/814031-PXL-20250414-024623395.jpg)

Used herbed couscous instead of herbed barley, and a selection of roasted root vegetables (carrot, beet, sweet potato).

I don't know if I ever posted about my failed version of this recipe, but this one was a success.

I did a 24 hour sous vide bath with the shanks seasoned with S&P and a 50/50 mix of molasses and dijon in the bag.

I then pulled them out and let them go about an hour, indirect, on the grill. Half of that to let the surface dry and get a little color, and the other half to apply the glaze and let it set. For that the glaze was 1/2c molasses, 1/2c mixed mustard (some dijon, some coarse ground IPA mustard I had), and 2 tsp garlic powder.

In the future I'll let it go even longer in the sous vide (probably 36 hours). It was tender, but it could be even more so. And I'll run the grill a little cooler and go longer. I think I was up near 375, and with the molasses in the glaze, I should probably be <300 to avoid a little bit of burning the sugars...

But I think it's a winner!

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: Cincydawg on April 25, 2025, 08:59:06 AM

Yay or NAY!!!(https://i.imgur.com/nAuQSk7.png)

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: 847badgerfan on April 25, 2025, 09:08:59 AM

I'd eat that.

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: utee94 on April 25, 2025, 09:32:01 AM

https://www.youtube.com/watch?v=evUWersr7pc

Title: Re: CFB 51 Cookbook, equipment discussion, techniques
Post by: FearlessF on April 27, 2025, 08:55:57 AM

(https://i.imgur.com/3ahPNXR.jpeg)

CFB51 College Football Fan Community

The Power Five => Big Ten => Topic started by: 847badgerfan on February 03, 2017, 09:58:27 PM