Foodies BS Thread.

^^^^That looks good. Good photo also.

 

Nice work Pete! ^^^

 

gonna cook some ribs this weekend any suggestions on seasonings ?

 

I use Famous Dave's dry rub and finish it off with a wet BBQ sauce.

 

An LED makes for a harsh camera light.

 

Any rub will do, if you can find Uncle Stubbs it is awesome. I dry rubbed them then wrapped them in foil and baked them at 250 for 4 hours then 30 minutes or so at 350 unwrapped and slathered in your favorite bbq sauce. You can finish them off on the grill the same way if you like.

 

I use Sticky Pig for all my pork, but I think it's a local product. There are lots of good rubs out there but I'd stay away from anything that's sugar based due to the chance for burn. I used to use a lot of brown sugar in my rubs but now I use none and rely on BBQ sauce to add sweetness after. Paprika, garlic powder, onion powder, red pepper flake, black pepper, ground mustard and salt make for a good rub in various ratios.

 

Doing the ribs up now, I will try to post pics after they are done in the oven. I am going to finish them off on the grill this time. I might try to grill them with indirect heat for a while and keep the bbq sauce slathered on them. I am still having problems with the phone and getting pics on TW.

 

I'm just jealous you got to eat pizza! I can't eat that much cheese anymore.

 

Made ribs today. These are the ribs after baked in foil with a dry rub and cooked at 225 for 5 hours.






Here they are on the grill indirect heat around 350 slathered in sweet baby rays

 

Looks awesome Tough!! ^^^

 

Thanks, next I need to smoke some ribs... still researching a smoker.

 

Cool. Let me know what you find.

 

It's killing me the research involved. I guess I am over thinking it and we are just thinking about getting a $40 smoker from walmart at this point.

 

Turkey time. Bought this breast a week ago, let it defrost in the fridge and it's been in an apple juice brine for about 36 hours.

Going into the smoker:


And 4.5 hours later, almost ready to take off the smoker!


Smoking tip of the day: I tried wrapping the hickory in foil, which has worked in the past to make the smoke last longer. This time, for some reason I got the dreaded "bad smoke", which is the thick white acrid smoke that tastes bitter. I pulled the bird and dumped the wood directly onto the coals. The smoke went back to the thin blue-gray smoke you want very quickly. If you're going to wrap your smokewood, make sure you watch it.

 

^^^ Looks good!

 

Couple of cheese trays I made last night...

 

Fathersday Dinner:

Boston butt roast with spice rub and ready for bacon weave:


Wrapped:


Since I had thegrill going for the pork butt, I decided to add some country style ribs and mango marinaded chicken for later in the week.


Plated and ready to dig in.

 

What I made for father's day dinner. My wife and I have been tweaking the stroganoff recipe for about year and a half, and this is the best its ever been. This is the final version....it really can't get any better.

Ingredients
* 2 pounds beef chuck roast or sirloin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 yellow sweet onion, sliced
* few oz. peanut oil (or another similar oil with a high smoke point)
* 1 (10.5 ounce) can beef consumme
* 1 cup beef broth (low-sodium, low-fat or home-made)
* 1.5 teaspoon prepared mustard
* 1.5 tbsp Worcestershire sauce
* 6-8 ounces mushrooms
* 2-3 cloves garlic, minced or sliced very thin
* 1/2 cup or so sour cream
* salt to taste
* ground black pepper to taste
* 2-3 cups good red wine - cabernet sauvignon, for example
* 5-6 tablespoons all purpose flour
* 2 tablespoons butter

The Southern Comfort is not part of the cooking process. It's for the cook!




Directions

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.



2. Put sliced meat in ziploc bag, add 2-3 cups red wine. Suck out air for maximum marinade to surface contact. Store in fridge for at least an hour, three if you can. I usually rinse excess wine off meat right before browning, as my wife and I aren't big wine people. The wine flavor is good and strong if you don't, subtle but tart if you do.



3. In a large skillet over medium-high heat, heat the peanut oil and brown the beef strips quickly, then pull the beef strips out to a plate/bowl. Brown in batches so you don't crowd the pan and get a nice sear on the outside. Drop the heat to medium.



4. Add the onions, butter, and mushrooms to the pot and cook slowly for 8 to 10 minutes; then add sliced/minced garlic and lower the heat a bit more. Cook 5 more mins. Make sure you scrape up all the yummy brown fond on the bottom of the pan from the meat browning, it adds great flavor to the sauce.



5. Pour in beef broth, consumme, add flour and bring to a boil, stirring constantly. Add meat. Lower the heat and stir in mustard and Worcestershire sauce. Cover and simmer for 1.5 hours or until the meat is tender. I usually stir it every 15 minutes or so. About 10 minutes before serving is a good time to drop some noodles to eat it with.



6. Five minutes before serving, stir in the sour cream. Add the cream quickly but in small dollops, stirring constantly, so you don't curdle the cream and break the whole thing. This adds a boatload of flavor and really brings a creamy, silky texture to the sauce, plus helps thicken it a bit.

Heat briefly then salt and pepper to taste.



7. Plate. I use a shallow pasta bowl and serve over al dente egg noodles.