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.
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'swww.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.firstname.lastname@example.org 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.