A BBQ thread

[muleystalker]

Looks great! I find if a burgundy wine sauce tastes like wine, it needs another hour of reduction. I use a lot of white wine in my cooking, too, but I mostly use dry vermouth in place of a dry white wine. Its basically a herbacious dry wine that when combined with fresh herbs really brightens up a dish. I haven't done a beef stew in a while, its usually birria I end up making, but same concept.

I like to use Dry Vermouth when I make my compound herb butter.

 

[Fast14riot]

I like to use Dry Vermouth when I make my compound herb butter.

Try it in French onion soup or when roasting chicken.

 

[muleystalker]

I'm getting ready for my first rotisserie standing rib roast cook and this guy does it right, I'm gonna try to follow his method.....U-toobe University hope this link works.

This is going to sound funny but it's the truth. I love to cook and have quite a few friends that like to cook and we can cook! LOL. About 30 years ago I stop by my buddy's house to drop off some fishing gear, we where getting ready to head down to San Diego for a 15 Day long range Tuna Trip, and I see a Show Time Rotisserie( Like on TV, you know Ron Popeil) in my buddy's garage and start to give hime the business. Mind you we both take our cooking and smoking/BBQ seriously, both have big Offset Stick burners, Pellet smokers, electric smokers for fish and sausage. So he tells me don't laugh but thats what he uses for his prime rib, it makes the best prime rib he ever had, and like I said he was a great cook. So im continue to bust his balls about it, can you imagine 15 friends on a 125' boat, 500+ miles south of the boarder for 15 strait days and before we leave he tells me this.... LOL. Let's just say he got his chops busted by everyone.

So time goes by and we are going to his house for New Years Eve, I walk into the house and it smells great, I grab a beer and go out into the garage and here he is with the Ron Popeil Showtime Rotisserie with the prime rib in it and dan it looked and smelled great. He was smiling ear to ear. I have to say it was one of the best prime ribs I ever had. I went out and bought one the next week, the XL model. I have since cooked well over 100 6-7 Bone prime rib on it and it doesn't miss a beat. Follow the time on it and it really is set it. Then you can turn off the heat but keep the rotisserie on to while it rest. It's easy clean up too. I still fool with other ways to cook prime rib but I haven't found one better... a few maybe as good but none better or easier or fool proof. I know it sounds funny or sacrilege to hard core guys that like to BBQ and cook but its the truth... so much so that I am willing to tell people and risk taking the heat and ball busting,LOL Sad part is we lost my buddy this year, heart attach in July, he had just turned 61 on July 4. So in honor of my buddy Scotty, I risk the ribbing and pass this little bit of a culinary secret onto you guys. Cheers!

 

[Infrequent Shooter]

Saturday I drove up to the range for a 3x1000 but the constant fog we have had for the last 3 weeks was just too heavy and match got canceled. So, being home early I decided to bake some bread with a new to me brand of flour. So far I like it! Paired it with a home made split pea soup using a left over ham shank and trimmings.

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There are some real chefs masquerading as shooters on here!!

 

[ogre1911]

Tried, couldn't find any ball buster material worthy of your buddy but did find this