FOOD Cooking/BBQ/ferment/grilling bullshit thread

[BStork]

Following the hot and fast method for the ribs. A local place with great ribs shared their method.

Trim your ribs
Light coat of Italian dressing
Season HEAVILY
Sear over direct fire until you caramelize / get good color
Move to the side and go at 275 ish for 2 hours. Add hickory to fire

"If your fire doesn't sting your face, it's not hot enough"

So here we go

 

[pookrat]

Following the hot and fast method for the ribs. A local place with great ribs shared their method.

Trim your ribs
Light coat of Italian dressing
Season HEAVILY
Sear over direct fire until you caramelize / get good color
Move to the side and go at 275 ish for 2 hours. Add hickory to fire

"If your fire doesn't sting your face, it's not hot enough"

So here we go

Thats kinda close to what I do. I don't do the 221 method anylonger. Takes me between 3 and 3.5 hours now a days for a rack or two of baby backs.

 

[RickylSmalls]

Following the hot and fast method for the ribs. A local place with great ribs shared their method.

Trim your ribs
Light coat of Italian dressing
Season HEAVILY
Sear over direct fire until you caramelize / get good color
Move to the side and go at 275 ish for 2 hours. Add hickory to fire

"If your fire doesn't sting your face, it's not hot enough"

So here we go

In for results

 

[BStork]

In for results

 

[BStork]

Smoke ring could've been better, but the flavor and texture was incredible.

 

[RickylSmalls]

Looks bomb.com to me

 

[BStork]

The star of the show was this old knife that belonged to my grandpa. I cleaned it up and sharpened it. Its so sharp and good.

 

[TheRightToRemainSilent]

anyone ever fucked with making turkey jerky?

this shit right here is a life changing experience in a bag.

if i could make this, i might never make beef jerky again.

 

[Jesus]

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Those links look incredible. No homo, links are the first thing I go for at bbq spots. That's how you know if they're doing their shit right.

 

[matrix243]

 

[pookrat]

anyone ever fucked with making turkey jerky?

this shit right here is a life changing experience in a bag.

if i could make this, i might never make beef jerky again.

My OT Secret Santa this year got me a bunch of Righteous Felon jerky. I love good jerky. I got three bags. Two I did NOT like at all since they tasted processed almost like dog treats. Then the third I have already ordered 3 more bags of the shit.

Jerky is super easy to make now a days anyways. If you have a convection oven or a pellet grill your pretty much set.

 

[TheRightToRemainSilent]

i've made tons and tons of jerky.

i've just never tried making it with turkey

 

[Pijanica84]

Poultry jerky sounds like it shouldn’t be a thing.

 

[TheRightToRemainSilent]

Poultry jerky sounds like it shouldn’t be a thing.

i thought that myself until the other day

 

[Jinx]

Alright, I know this is a dumb question, but I don't even know how to word it to get a real answer from Google.

What's the best way to save a raw steak from a two pack if I'm only going to eat one? I normally get as many steaks as there are people, so I've never had to think about it

 

[TheRightToRemainSilent]

Alright, I know this is a dumb question, but I don't even know how to word it to get a real answer from Google.

What's the best way to save a raw steak from a two pack if I'm only going to eat one? I normally get as many steaks as there are people, so I've never had to think about it

stick the spare one in the freezer just long enough to harden up a bit

vacuum seal it

if you don't have a vacuum sealer, get one....you'll use it far more than you ever imagined.

 

[TheRightToRemainSilent]

my freezer is filled to the brim with vacuum sealed:

steaks
sausage patties
whole rabbits
assortment of deer meat cuts

and like, one pot pie and a bag of fries.

 

[Jinx]

stick the spare one in the freezer just long enough to harden up a bit

vacuum seal it

if you don't have a vacuum sealer, get one....you'll use it far more than you ever imagined.

I actually need to get a new vacuum sealer, so thank you for reminding me I think mine still barely works, but I've been out of bags forever, and it just keeps getting pushed further and further back in the cabinet.

I also desperately need to clean out my freezer

 

[Jinx]

What if I just wanted to save it for, like, the next day? Would a ziploc work?

 

[TheRightToRemainSilent]

What if I just wanted to save it for, like, the next day? Would a ziploc work?

if you're gonna cook it the next day, don't bother freezing it.

if you leave it in a ziploc bag in the fridge for 2 days it's gonna start turning brown though.

 

[BStork]

What if I just wanted to save it for, like, the next day? Would a ziploc work?

Yes

 

[Jinx]

My kid suddenly insisted on steak today at the grocery store, and I was kinda shook, not gonna lie apparently she's finally done with her PB&J/chicken nugget era, and with authoritah

 

[{hydro}]

Cooked a simple bbq salmon on a cedar plank tonight. Just brushed on mixture:
Maple syrup
Dijon mustard (I used yellow + spicy asian powder because no dijon)
Balsamic

Took a while to cook because I didn't get use enough charcoal but it came out great. Forgot pics but I'll make it again soon.

 

[aloe]

My kid suddenly insisted on steak today at the grocery store, and I was kinda shook, not gonna lie apparently she's finally done with her PB&J/chicken nugget era, and with authoritah

Please send me the chicken nuggies she no longer wants

 

[BStork]

Got a small brisket. Trimmed the fat and am gonna render that into tallow. Gonna put this little 4.5 lb brisket on the smoker here in a few and look to pull it around 4 pm or so

Pics in a bit.