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A BBQ thread

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.
 
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.
 
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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!~.
 
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.
 
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.

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