Foodies BS Thread.

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.

 

that looks soooooo delicious!

 

Wow very good everything looks good. That smoked turkey breast looks amazing. I made short ribs and didnt take pics of the final meal. I do have a shot of the 12 lbs with salt and pepper on them.

 

Just another Sunday working the grill.

 

Pizza sound good right now.

 

Ok guys I am in a bit of a rut as far as cooking is going. I did make red wine braised short ribs and BBQ braised short ribs this past weekend. I am thinking of something a bit different for this weekend though. If I get the smoker and don't have to work Saturday, I want to smoke something over night Friday and have it for dinner Saturday. If I have to work just regular grilled steak. I am feeling that I have to get a little more ambitious with cooking though. It has been hard lately with all the yard work I have been doing. Just putting it out there, if anyone has any ideas. I was thinking maybe grilling a whole fish or something like that... got any ideas??

 

If you're looking to smoke with your new smoker, I always recommend a pork shoulder for the beginners. You can't mess it up. Here's how I do it.

1. Buy a shoulder. It might be called a boston butt or a pork butt. Should cost 2-something a pound. I go for 7-9 lb shoulders.
2. Buy a canned dry rub that doesn't have sugar as the first ingredient.
3. Take it out of the package, rinse it in water well and then pat dry w/paper towels
4. Slather on a thin layer of yellow mustard and liberally coat with the rub
5. Smoke fat-side down at 225 - 250 for at least 4 hours, 6 is better
6. Double-wrap in foil tightly then bake in an oven at 210 until the internal temp is 190 or so. This will take another 4-8 hours depending on the shoulder size and quality
7. Take it out and let it rest for at least an hour.

You will almost always be too impatient your first time and get annoyed that it stalls at 165 for a couple hours. If you get bored and decide to pull it at this time, it will be awesome but will be tougher, like a ham. Nothing wrong with it, but it'll just not be quite pulled pork. If you can resist, the temp will eventually start to go up again and when it hits that 190-195 mark, the meat will literally fall apart. The bone will slide right out and any remaining fat will slide off the meat. Absolutley amazing and one of the easiest things to smoke!

 

^^Sounds good..

 

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