A BBQ thread

[Kracken McGraw]

Reminds me of my experience with Brisket too, not worth the cook time unless it was $1 / lb

Those would be fighting words here in Texas!

 

[quest450]

More crispy wings on Weber Kettle with Vortex attachment

 

[Jonnyofalltrades]

New stick burner vertical .

I love this thing. $300 on marketplace!!

View attachment 1756319View attachment 1756320View attachment 1756321

Dumb question here. What are those things that look like portions of a bologna chub?

 

[Jonnyofalltrades]

The cabbage is excellent. Its pretty much everything I explained. Just cut a whole head of cabbage into 4ths or 8ths, leaving core intact to hold it together. The cream adds a sweetness to it, with the onions and garlic that is excellent. I did chicken as a protein, but whatever you want works too.

I tried this recipe.
Wow! Even my kids liked it.
The leftovers just kept getting better.
I did have to cook it for more like an hour and a half.

 

[urbanrifleman]

Dumb question here. What are those things that look like portions of a bologna chub?

Bologna?

 

[holl]

Ok. So I haven’t read all 55 page. But How do I smoke/cook a prime rib for Easter?. Got offset smoker recently, good with pork ribs and brisket . Not yet tried a cut of meat worth its weight in gold. Pressure is on. All the kids will be home

 

[Jonnyofalltrades]

Bologna?

Yeah, these things.

 

[ELR LVR]

Ok. So I haven’t read all 55 page. But How do I smoke/cook a prime rib for Easter?. Got offset smoker recently, good with pork ribs and brisket . Not yet tried a cut of meat worth its weight in gold. Pressure is on. All the kids will be home

i do mine over a wood fire with a coal bed already established
adding small pieces of wood just enough to have flames licking up toward it
meat about 12-16 inches above the coal bed (Approx 300 degrees there)
--- Learn the Holding hand over the coals method to gauge Temp
I use Bricks / cinder blocks to encase the fire and make a brick oven
the flames licking up to the meat will grill the salt and pepper adding enhanced flavor
as well as slowly sear the surface
oak wood and manzanita for flavor
make slices all around and stuff garlic cloves into each crevice
cook until the surface has that nice flame grilled carmelization
turn over at least once to allow those yummy fatty juices to permeate back through to the side they leaked from
---
cook time is situational dependent, I grabbed some tips and pic from a website to help explain better...

• Using a low-and-slow cooking method minimizes the gray overcooked band, achieving a uniform medium-rare texture from center to edge.
• Resting Covered for half an hour allows for juices to redistribute throughout the roast, ensuring full-on juiciness in every slice. Reverse-searing at a high temperature right before serving creates a crisp, deeply browned crust without overcooking the interior.
  
  Start with bone-in, well-marbled beef. Bones don't add flavor, but they do regulate temperature,
  Season it well, and season it early if you've got time. Prime rib has plenty of flavor on its own, so there's no real need to add much more than a good heavy sprinkling of salt and pepper. If you're able to plan ahead, it's best to season your prime rib with salt at least the day before,
  
  Try cooking it a little more than you think you should. I believe that well-marbled prime rib is at its best when it's cooked to a minimum of medium rare,

---The Perfect Prime Rib must have a deep brown, crisp, crackly, crust on its exterior.

• 125°F (or 51.7°C) is the temperature at which beef is medium rare—that is, hot but still pink, cooked but still moist and able to retain its juices. Any higher than that and muscle fibers start to rapidly shrink, forcing flavorful juices out of the meat, and into the bottom of the roasting pan.
• 310°F (or 154.4°C) is the temperature at which the Maillard reaction—that wonderfully complicated process by which amino acids and reducing sugars recombine to form enticing roasty aromas—really begins to take off. At this range, meat will quickly brown and crisp.

A prime rib roast is kinda hard to mess up unless you cook it too hot too fast
---
I do Leg of Lamb similarly

 

[urbanrifleman]

View attachment 1756813
Yeah, these things.

Yah. It's bologna.

 

[Jonnyofalltrades]

Yah. It's bologna.

Oooh! Tell us more!
Is this to go in beans, on sandwiches?

 

[urbanrifleman]

Oooh! Tell us more!
Is this to go in beans, on sandwiches?

I've done both.

Smoked bologna is something I've been doing for about 35 years.

My Dad grew up in Muskogee. His dad had a Tastee Bread route on the the poor side of town. He delivered bread to all the best BBQ joints in Muskogee. I mean this was the late 1940s. My Dad introduced me to BBQ bologna back in the 1970s. Growing up in Tulsa, my dad was the only guy I knew that slowed smoked meat.

Now it's common. But back in the 1970s it was not.

Whole logs of bologna sliced into slabs. I smoke them 4 to 6 hours. I do add them to my beans. They are also excellent sliced with a quick scald in a pan for a sandwich with mustard and cheddar cheese.

 

[ELR LVR]

I like to have a tub of pintos and ham in the fridge to snack on, or for a quick bfast with a couple of eggs on top.
Make it with eyes shut:
-pound beans
-plenty hocks
-can of fire roasted tomatoes
-fresh Roma tomatoes
-big white onion
-2 heads of garlic
-couple of poblano peppers
-couple of heaping tbs of brown sugar
-lots black pepper
-better than bouillon beef stock

Good stuff!

View attachment 1753020

This looks really good
I usually do split peas and ham for using Ham Hocks but
Will try your recipe here
I always have a woodstove going so
always have a pot of something going on the woodstove instead of using a crock pot

---
I've been doing chili Lately in a Big pressure cooker pot
Came up with a Perfect Simple recipe that's exactly the same every time
1 Can Chili Beans or Kidney Beans
1 Can Ranch Style Beans/ Jalapeno Optional
1 Can Tomato Paste (has to be Paste)
1 sm box of diced mushrooms
1 Whole sliced Onion
1 pound hamburger
few cloves of garlic
LOTS of Cumin
---
Cook Hamburger in pan throw in with the cans of other stuff
Food process mushrooms and onion to make fine
saute in the leftover hamburger grease then throw into pot
Simmer for 30 mins to whatever