A BBQ thread

[Tesoro]

I'm a big fan of pork. Had some really good stuff in the Midwest, for sure. I really like brining my pork if its going to be presented simply. Milk brined is the absolute best for chops. Will be the most tender, juiciest chops you've ever had.

I always salt my beef/pork/chicken for an hour or two before grilling. The chops I got needed nothing more other than a little herb seasoning along with the salt. Flavor was meaty and if you look at pic, the loin has some marbling! I will find out who the producer is. Have a feeling it is Iowa Premium Pork. Bonus is it is 100% drug free meat.

 

[Tesoro]

That looks great. I am a pretty fair bean cooker.....yesterday I cooked some large lima beans. I did the quick soak method, put in boiling water, covered, turn off heat. let sit for hour. they look fantastic, taste burned. It has happened before now that I think about it. I am going to quit making limas. Maybe I need to do a 12 hour soak or something. At least the cornbread I made was very good. I added a can of green chilies to CB ingredients.

I have become completely spoiled by quick soak method. It works great on all my other beans...

Next time I am going to use half pinto and half great northern.

On America test kitchen, or similar, they did testing on all the ways to hydrate beans and the 12 hr soak won hands down. However all beans are not the same. I recently got some supermarket pintos that were so old that 12 hr soak did not work. Tossed them and the other bags I bought. I had a bean farmer friend from New Mexico who once gave me some fresh beans and they were tops. There are places where can order fresh beans shipped out of idaho. https://www.ranchogordo.com/collections/heirloom-beans

 

[Infrequent Shooter]

On America test kitchen, or similar, they did testing on all the ways to hydrate beans and the 12 hr soak won hands down. However all beans are not the same. I recently got some supermarket pintos that were so old that 12 hr soak did not work. Tossed them and the other bags I bought. I had a bean farmer friend from New Mexico who once gave me some fresh beans and they were tops. There are places where can order fresh beans shipped out of idaho. https://www.ranchogordo.com/collections/heirloom-beans

I did not know about the Am Test Kitchen results. they are a great show. I am glad the guy is gone. those two gals are great. My local HEB has those beans you are talking about. I may give them a shout. so they are dried, but very recent product I suppose?

 

[Fast14riot]

Rancho Gordo is the best! Their popcorn is awesome, too.

 

[quest450]

bbq pork chops are on my menu today

 

[WSnyder]

Corned beef. I used a chuck roast for this one rather than brisket. Remember when brisket was a cheap cut? Times have changed since mom fed us cheap brisket. I had planned on smoking it for pastrami but time didn’t work out and I was a bit hangry this evening. Dry brined with spices in a vac sealed bag for two weeks. Sous vide @ 155° for 24 hrs. Perfect

 

[Tesoro]

Corned beef. I used a chuck roast for this one rather than brisket. Remember when brisket was a cheap cut? Times have changed since mom fed us cheap brisket. I had planned on smoking it for pastrami but time didn’t work out and I was a bit hangry this evening. Dry brined with spices in a vac sealed bag for two weeks. Sous vide @ 155° for 24 hrs. Perfect
View attachment 1762086

It is 4.20 am for me and I could have that for bfast right now!! I just figured out something new to do with my sous vide machine. thx!
How do you control the salt level? Do you do 2% by weight or?

 

[JMA]

I understand. I always let the meat come up to room temp before I put it on. That should shorten the cook time considerably. After another 2 hours in the oven no change. I mean I couldn't even poke it with my finger and get any penetration. Never had this problem in the past 25 years.

For pulled pork I run them at 225° - 250° for 13 hours internl temp > 200°
let rest in cooler for hour or 2

 

[ELR LVR]

Corned beef. I used a chuck roast for this one rather than brisket. Remember when brisket was a cheap cut? Times have changed since mom fed us cheap brisket. I had planned on smoking it for pastrami but time didn’t work out and I was a bit hangry this evening. Dry brined with spices in a vac sealed bag for two weeks. Sous vide @ 155° for 24 hrs. Perfect
View attachment 1762086

That looks magnificent
BTW, Chuck is way better than Brisket

 

[WSnyder]

How do you control the salt level? Do you do 2% by weight or?

I follow the weight guidance that you and others recommend. I don't rinse or wash the spices off before sous vide. I just take it from the fridge after curing and throw it in. If it's too salty for you I suppose you could open it up, soak it and re-bag it and then sous vide. In the long run if it comes out too salty for your taste then I'd reduce the salt in the mixture. I use the same weights for bacon and others too except for the spice weight, the below is for corned beef spice. I split the chuck into 2" or so thick steak like slabs for faster curing. Plan accordingly on how you'll cut it in the end for cross grain serving cuts.

2.5% by weight of salt (wt g x .025 = salt in g)
0.25% by weight of curing salt (cure #1) (wt g x .0025 = cure in g)
1.5% sugar white or brown (honey works too) (optional) (wt g x .015 = sugar in g)
1.25% by weight of spices (wt g x .0125 = spices in g)

 

[ogre1911]

Country style ribs cut from a butt going on in a few.

 

[ogre1911]

And finally finished with a kiss of Cherry Habanero Rib Candy

 

[quest450]

Looks great Mike, got me some today too Publix had them on sale BOGO

 

[ogre1911]

Thank you. This is a pork butt I cut into rib size pieces. Got the idea from Matt at Meat Church.

I won't be buying ribs anymore

 

[Fast14riot]

Well I'm joining the coal burning BBQ crowd. My anniversary was last week and the missus got me a classic Weber 22" kettle. I have always been a gas guy just for the speed to be ready, convenience and anything over wood or coals was done in the smoker. I will probably do some stuff over briquettes but will mostly be using lump charcoal. I would still like to get a new gas grill just for a week night outdoor grill dinner after work, but I'm looking forward to everything that can be done on a kettle grill!

 

[Fast14riot]

Thank you. This is a pork butt I cut into rib size pieces. Got the idea from Matt at Meat Church.

I won't be buying ribs anymore

Sometimes I take the lean/red end of a whole loin and split it into boneless country ribs. Makes a great cut for quick dinners.