A BBQ thread

[swd]

I'm sure your cardiologist is happy about that!

That's why I never buy it

 

[quest450]

because "fat makes you fat" NOT carbs, high fructose corn syrup and vegetable oils

 

[Infrequent Shooter]

I fired up the pit yesterday morning. I cooked 4 pork butts for a local fundraiser. I coated with a mustard binder, then lots of my Magic Dust dry rub. Plenty of splits of pecan wood, for 4 1/2 hours. Then 2 butts each into 2 large foil pans w a quart of apple juice in each pan. Then the big bad Wolf range got to babysit the 4 little pigs at 275 to finish. It took 11 1/2 hours total cooking time. Today I have to pick up 140 slider buns from restaurant supply store. All this to feed the dogs. No, they’re not getting to eat the pork. It’s a fundraiser tomorrow for the local humane society.

Good man.

 

[Infrequent Shooter]

Boy, there are some great cooks on here! Jacques Pepin, those two blonde women on PBS, and Diners Drive Ins... have taught me more about cooking than I can say. Pepin taught me about beef cuts and types of heat/cooking.
Suffice it to say some beef cuts absolutely have to be cooked low and slow. The others are the opposite.

It took me a while, but as stated above, flank steak, tri-tip are high heat, fast, and let sit. Tri-tip is the butcher's secret. An outdoor flat griddle is priceless. You guys really know your stuff! Cheers, I smiled when I read the shrimp, butter and white wine post. AND I keep a tube of tomato paste, the good stuff, for my pot roasts. I slice carrots super thin and add some tomato paste (thinned w h20) to my concoction. The carrots are a magic ingredient in pot roasts.

PS, these days I use Chardonay when I cook a beef stew/roast. Also been buying green onions every trip to grocery. I put them in darn near everything.

 

[Tesoro]

Boy, there are some great cooks on here! Jacques Pepin, those two blonde women on PBS, and Diners Drive Ins... have taught me more about cooking than I can say. Pepin taught me about beef cuts and types of heat/cooking.
Suffice it to say some beef cuts absolutely have to be cooked low and slow. The others are the opposite.

It took me a while, but as stated above, flank steak, tri-tip are high heat, fast, and let sit. Tri-tip is the butcher's secret. An outdoor flat griddle is priceless. You guys really know your stuff! Cheers, I smiled when I read the shrimp, butter and white wine post. AND I keep a tube of tomato paste, the good stuff, for my pot roasts. I slice carrots super thin and add some tomato paste (thinned w h20) to my concoction. The carrots are a magic ingredient in pot roasts.

PS, these days I use Chardonay when I cook a beef stew/roast. Also been buying green onions every trip to grocery. I put them in darn near everything.

Don't exclude Chef Jean Pierre! He is a true chef and fun to watch. If I had to eat steak or chops one way it would be 'au Poivre'. My favorite flavor in the world!~.

 

[Infrequent Shooter]

Don't exclude Chef Jean Pierre! He is a true chef and fun to watch. If I had to eat steak or chops one way it would be 'au Poivre'. My favorite flavor in the world!~.

You're right. I have watched him before, he is super good. au poivre is superb. takes some skill to do it right. Been roasting brussel sprouts too.

 

[urbanrifleman]

because "fat makes you fat" NOT carbs, high fructose corn syrup and vegetable oils

Isn't it funny that when you go on a high fat, high protein, low carb diet you lose weight, lean out and your cholesterol drops?

 

[Tesoro]

You're right. I have watched him before, he is super good. au poivre is superb. takes some skill to do it right. Been roasting brussel sprouts too.

Just watch the video it is a very simple sauce to make. the secret is having a good broth as base. He makes his own broth. I copied it once and was a pita but came out well. Have to do it in bulk then freeze in portions to make it worthwhile. I use a good canned broth and add italian tomato paste, which is his ingredient in bone broth. I prefer to use port or sherry over cognac for a richer flavor. Only Madascar green peppercorns have that flavor needed for the sauce.

 

[urbanrifleman]

I'm thinking about buying a new smoker.

 

[Tesoro]

Chicken legs on the Santa Maria tonite.