A BBQ thread

[kelbro]

Close to 205...

 

[Infrequent Shooter]

I just put in two beef shanks in the oven. 25 year old enameled D oven. In a minute I have to add a bay leaf or two. So far, chopped onions, chopped celery, VERY thin sliced carrots. Chicken stock and a good bit of tomato paste. I have it barely covered w liquid. By the time we eat, I will add some new potatoes and more carrots. I will post a pic in a few hours. This is a pretty tough crowd reading this thread. I use white wine instead of red wine, when I do use wine. For me, white wine makes a much lighter dish. I cook it on fairly low heat. I browned it a bit on top of stove. I have gotten lazy in my old age. only brown one side, dump in veg and stock/tom paste. ///////

Very important to add. for some reason the super thin sliced carrots really add to the dish. I don't know how it helps, but it makes a world of difference in this dish.

And some pearl onions will add in a bit. I tried to find frozen but all I could get were fresh. Pain in the rear to get skin off, I think blanching is in order to remove skins...

 

[ogre1911]

Neighbor let out her grandkids ffa projects to graze in my front yard. I had visions of the steaks in the last few posts.

It was particularly difficult to simply pass by as I carried my 6BR into the house after 1k range session this morning.

Now I really want steak

 

[Infrequent Shooter]

Thats what I experienced too...not much of a 'chew' and very mild flavor. I am crossing the Mex border today to get my annual load of 25lbs of Sonoran beef ribeyes. lol. 100% polar opposite flavor of corn fed beef. pics of last year's haul

View attachment 1720174

View attachment 1720175

looks fantastic

 

[Infrequent Shooter]

Neighbor let out her grandkids ffa projects to graze in my front yard. I had visions of the steaks in the last few posts.

It was particularly difficult to simply pass by as I carried my 6BR into the house after 1k range session this morning.

Now I really want steak

great view, what state?

 

[quest450]

Almost there

 

[ogre1911]

great view, what state?

SW AZ looking south. From the tops of those mountains we can see Mexico.

 

[Infrequent Shooter]

I just put in two beef shanks in the oven. 25 year old enameled D oven. In a minute I have to add a bay leaf or two. So far, chopped onions, chopped celery, VERY thin sliced carrots. Chicken stock and a good bit of tomato paste. I have it barely covered w liquid. By the time we eat, I will add some new potatoes and more carrots. I will post a pic in a few hours. This is a pretty tough crowd reading this thread. I use white wine instead of red wine, when I do use wine. For me, white wine makes a much lighter dish. I cook it on fairly low heat. I browned it a bit on top of stove. I have gotten lazy in my old age. only brown one side, dump in veg and stock/tom paste. ///////

Very important to add. for some reason the super thin sliced carrots really add to the dish. I don't know how it helps, but it makes a world of difference in this dish.

And some pearl onions will add in a bit. I tried to find frozen but all I could get were fresh. Pain in the rear to get skin off, I think blanching is in order to remove skins...

My oven has pretty bad heat settings. I meant to have this on about 250 or so. I added water and stock just now. after 2 hours it had gone pretty far. heat was probably above 300 or so which is too hot for my method. looks like it will turn out OK. About to add the pearl onions. Pearl onions worked great. I just boiled them a bit and rinsed them in cold water. Before blanching, you cut the root end off. Once I got them semi cool I squeezed the bulb out. got about 60% of the onion. would prefer 80%, but this will work. Lookin good. Cheers.

 

[muleystalker]

I just put in two beef shanks in the oven. 25 year old enameled D oven. In a minute I have to add a bay leaf or two. So far, chopped onions, chopped celery, VERY thin sliced carrots. Chicken stock and a good bit of tomato paste. I have it barely covered w liquid. By the time we eat, I will add some new potatoes and more carrots. I will post a pic in a few hours. This is a pretty tough crowd reading this thread. I use white wine instead of red wine, when I do use wine. For me, white wine makes a much lighter dish. I cook it on fairly low heat. I browned it a bit on top of stove. I have gotten lazy in my old age. only brown one side, dump in veg and stock/tom paste. ///////

Very important to add. for some reason the super thin sliced carrots really add to the dish. I don't know how it helps, but it makes a world of difference in this dish.

And some pearl onions will add in a bit. I tried to find frozen but all I could get were fresh. Pain in the rear to get skin off, I think blanching is in order to remove skins...

The thin carrots help out because the chopped onions, chopped celery and chopped carrots create a Mirepoix which is French, it's the base for many different dishes such as soups, stews and some sauces just to name a few. The carrots add a little sweet element to the dish. A classic Mirepoix consist of 2 parts diced onions to 1 part diced carrots and 1 part diced celery. It's kind of like the Holy Trinity you use to make so many Cajun and Creole dishes such as Gumbo. Diced onion, diced celery and diced green bell pepper.

 

[Tesoro]

Neighbor let out her grandkids ffa projects to graze in my front yard. I had visions of the steaks in the last few posts.

It was particularly difficult to simply pass by as I carried my 6BR into the house after 1k range session this morning.

Now I really want steak

A few years back I had a friend who raised an angus steer like that in a grass field, finished it with grains and butchered. A few weeks later she called me up to tell me she had a giant heart attack and got a bypass. Doc said she could not eat beef and asked me if I could spare some salmon. Season was just over and I had an easy 300 lbs of ocean caught prime chinook. I cleaned my freezer out and replaced it with her beef. Best I ever ate and best trade I ever made! She was a retired cattle ranch manager.

 

[Tesoro]

Pork belly is on the smoker @250F I’m gonna wrap the thick piece and make it into pork brisket just trying something different for a change

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Back when I was a kid my stepdad was the county trapper for north Calif coastal sheep ranches. Very rugged county with oat grass hillsides and black oaks. In the spring time we would chase down and catch wild piglets so he could castrate the boars, ear notch them and then let them loose.
Every now and then we would run into an ear notched wild hog that looked like a 55gal drum with legs. Head shot if possible and then into the scalding bath it would go. You wanna talk about the best pork you can eat! I bet it was real similar to the Spanish Iberian black hogs they raise over there, where they free roam them in fenced in oak pastures.
The best pork belly I ever found recently was in a chest freezer in a friggin asian only super market. The wholesaler who supplied the market imported the bellys ( with hide on) from Poland, of all places. I learned that in Poland one can only farm pigs if they are free ranged. Makes a hug diff in flavor and the asians take their pork belly seriously! Might be something to look into. Also it was cheaper than US belly, and is also pork side, not belly, so better meat to fat ratio.

 

[quest450]

being a "real" polak I love my pork/bacon, I lived in NY for 35 years before retiring and moving to FL there were ton of polish meat markets in Brooklyn and the pork was totally different flavor than the pork from Publix or Sam's Club, I've never tried wild pig but it's on my bucket list and there are plenty of them in SFL