swd
Silver $$ Contributor
A BBQ thread
- Thread starter Tesoro
- Start date
Infrequent Shooter
Gold $$ Contributor
Good man.
Infrequent Shooter
Gold $$ Contributor
Boy, there are some great cooks on here! Jacques Pepin, those two blonde women on PBS, and Diners Drive Ins... have taught me more about cooking than I can say. Pepin taught me about beef cuts and types of heat/cooking.
Suffice it to say some beef cuts absolutely have to be cooked low and slow. The others are the opposite.
It took me a while, but as stated above, flank steak, tri-tip are high heat, fast, and let sit. Tri-tip is the butcher's secret. An outdoor flat griddle is priceless. You guys really know your stuff! Cheers, I smiled when I read the shrimp, butter and white wine post. AND I keep a tube of tomato paste, the good stuff, for my pot roasts. I slice carrots super thin and add some tomato paste (thinned w h20) to my concoction. The carrots are a magic ingredient in pot roasts.
PS, these days I use Chardonay when I cook a beef stew/roast. Also been buying green onions every trip to grocery. I put them in darn near everything.
Suffice it to say some beef cuts absolutely have to be cooked low and slow. The others are the opposite.
It took me a while, but as stated above, flank steak, tri-tip are high heat, fast, and let sit. Tri-tip is the butcher's secret. An outdoor flat griddle is priceless. You guys really know your stuff! Cheers, I smiled when I read the shrimp, butter and white wine post. AND I keep a tube of tomato paste, the good stuff, for my pot roasts. I slice carrots super thin and add some tomato paste (thinned w h20) to my concoction. The carrots are a magic ingredient in pot roasts.
PS, these days I use Chardonay when I cook a beef stew/roast. Also been buying green onions every trip to grocery. I put them in darn near everything.
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Don't exclude Chef Jean Pierre! He is a true chef and fun to watch. If I had to eat steak or chops one way it would be 'au Poivre'. My favorite flavor in the world!~.
Infrequent Shooter
Gold $$ Contributor
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
Site $$ Sponsor
because "fat makes you fat" NOT carbs, high fructose corn syrup and vegetable oils
Isn't it funny that when you go on a high fat, high protein, low carb diet you lose weight, lean out and your cholesterol drops?
Just watch the video it is a very simple sauce to make. the secret is having a good broth as base. He makes his own broth. I copied it once and was a pita but came out well. Have to do it in bulk then freeze in portions to make it worthwhile. I use a good canned broth and add italian tomato paste, which is his ingredient in bone broth. I prefer to use port or sherry over cognac for a richer flavor. Only Madascar green peppercorns have that flavor needed for the sauce.
urbanrifleman
Site $$ Sponsor
I'm thinking about buying a new smoker.
ogre1911
Silver $$ Contributor
Salivating here. I made brats cooked in Budweiser, wee bit o brown sugar, onion & garlic and chicken base for salt. When brats are done you keep cooking the "sauce" down and use it in the buns. They were good, your chicken looks better.
You need to pickup some Susie Qs. Original Santa Maria seasoning that’s a staple here.
ELR LVR
Silver $$ Contributor
At what age do we start worrying 'bout that stuff?
I'm 53 and never seen one of them kind of doctors
I just walked in from the truck and sat down and took my pulse
60 bpm
42 at rest
ELR LVR
Silver $$ Contributor
Ok so....
I gave up on the mastery of Brisket and went back to what I know and love
I started out with T-bones and Porterhouses back in my younger day
They cook quick and you can't hardly screw one up.
But------------
A big "Ol Thick Chuck Roast"
is one of my favorite best tasting cuts of meat, best stew meat, best burrito meat
And Makes a great steak.
I love the gristley marbling and much like e T-Bone, the fat is also very flavorfull too
---------------------
What I usually cook on is a brick oven/ BBQ
It's nice because it can quickly be disassembled and reconfigured to whatever size and shape you want for whatever you're going to smoke or cook
and the bricks are like 2 bucks each,
So it about the Cheapest big BBQ you can conjure up even buying the supplies brand new from Lowes.
----------------------
Sea Salt treated for 1-2 hours before cooking to tenderize it first.
Then A Red Wine, Terriyaki, Garlic, Cumin, Paprika basting marinade to keep it moist while its smoking over the wood.
Flipping it every 20 mins and baste and coarse pepper it.
----------------------
I love the texture of this cut of meat
I gave up on the mastery of Brisket and went back to what I know and love
I started out with T-bones and Porterhouses back in my younger day
They cook quick and you can't hardly screw one up.
But------------
A big "Ol Thick Chuck Roast"
is one of my favorite best tasting cuts of meat, best stew meat, best burrito meat
And Makes a great steak.
I love the gristley marbling and much like e T-Bone, the fat is also very flavorfull too
---------------------
What I usually cook on is a brick oven/ BBQ
It's nice because it can quickly be disassembled and reconfigured to whatever size and shape you want for whatever you're going to smoke or cook
and the bricks are like 2 bucks each,
So it about the Cheapest big BBQ you can conjure up even buying the supplies brand new from Lowes.
----------------------
Sea Salt treated for 1-2 hours before cooking to tenderize it first.
Then A Red Wine, Terriyaki, Garlic, Cumin, Paprika basting marinade to keep it moist while its smoking over the wood.
Flipping it every 20 mins and baste and coarse pepper it.
----------------------
I love the texture of this cut of meat
Attachments
urbanrifleman
Site $$ Sponsor
Brisket is easy if you have a rig that will run 225 for 12-14 hours. Pull at 195- 200 internal.
My brother in law bought a home depot Traeger pellet smoker that runs like an oven. He went from never doing it to perfect brisket in one try. I'm not sure the smoke is as rich but his brisket is outstanding.
Honestly, it is like cheating. I still use charcoal and wood. My 22 inch Weber will run dead nuts for 14 hours if I need it too. Without water it runs 250 for 20 hours on the same fuel. It seems to become twice as efficient with no water in the pan.
No offense, but IMO those shelf seasonings are waaay too salty if you put enuf on to get the flavor of the spice. Salt is a cheap bulk filler. I have all the spices in my kitchen so I just makeup my own with more spice to salt ratio. In this case all that is in that bottle is garlic powder, parsley, black pepper and lots of salt! ps; I love salt.
It is an art or skill to cook on wood and charcoal. I would get caught dead before cooking meat on some made in china automatic electric smoker oven thing that you control with your smart phone. But I am a cooking snob and proud of it. lol!
Fast14riot
Gold $$ Contributor
My comment has some personal knowledge behind it, SWD is a friend of mine.
david12601
Gold $$ Contributor
Anyone have some input on cooking methods for picanha going to do one on a gas grill and the other on hardwood coals....going to buy a couple this weekend
urbanrifleman
Site $$ Sponsor
Me too.
Never...
I am looking at some new smokers. I found a guy that makes a nice vertical cabinet smoker with pull out shelves, that is basically a knock off of the $4000-$5000 smokers (I cannot believe what they are charging for these USA made smokers--- $10k to 20k for a smoker? really?) But no Chi-Comm smokers in my house. Once I figure out my space issues here in the shop, I might just make my own. I mean it is NOT rocket science at all. When I worked at Bell Helicopter I designed shipping containers that would have made great smokers. Not to mention the gas coolers I designed. Fab on a box is not a 100 hour operation.
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