Those would be fighting words here in Texas!
A BBQ thread
- Thread starter Tesoro
- Start date
Dumb question here. What are those things that look like portions of a bologna chub?
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
Site $$ Sponsor
Bologna?
ELR LVR
Silver $$ Contributor
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.
---
I do Leg of Lamb similarly
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urbanrifleman
Site $$ Sponsor
Yah. It's bologna.
Oooh! Tell us more!
Is this to go in beans, on sandwiches?
urbanrifleman
Site $$ Sponsor
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
Silver $$ Contributor
This looks really good
I usually do split peas and ham for using Ham Hocks but
Will try your recipe here
I always have a woodstove going so
always have a pot of something going on the woodstove instead of using a crock pot
---
I've been doing chili Lately in a Big pressure cooker pot
Came up with a Perfect Simple recipe that's exactly the same every time
1 Can Chili Beans or Kidney Beans
1 Can Ranch Style Beans/ Jalapeno Optional
1 Can Tomato Paste (has to be Paste)
1 sm box of diced mushrooms
1 Whole sliced Onion
1 pound hamburger
few cloves of garlic
LOTS of Cumin
1/2 to 1 cup of Pearled Barely
---
Cook Hamburger in pan throw in with the cans of other stuff
Food process mushrooms and onion to make fine
saute in the leftover hamburger grease then throw into pot
Simmer for 30 mins to whatever
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Fast14riot
Gold $$ Contributor
Awesome! It is a good one that really transforms roasted cabbage into something (I think) is way better! Next try brussel sprouts, endive, bok choy, or other sturdy, slightly bitter green.
I've never had to go that long for roasting cabbage. Did you do it at 400°? I like to take a little longer up front on the stove top when charring them to help soften it, before going into the oven. You could also up the heat to 425-450 depending on your oven and watch it.
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Fast14riot
Gold $$ Contributor
Since the time change I've had more time and energy for cooking after work. Smoked a couple racks of ribs last weekend. 
portioned out a whole pork loin I got for $2.30/lb and did an extra large batch of tomato braised chops.
Last night I did restaurant style chicken soft tacos. The carniceria had fresh tomatillos in, so I whipped up a quick roasted salsa to go with. I had to work my one Saturday per quarter yesterday, so store bought tortillas instead of homemade.
portioned out a whole pork loin I got for $2.30/lb and did an extra large batch of tomato braised chops.
Last night I did restaurant style chicken soft tacos. The carniceria had fresh tomatillos in, so I whipped up a quick roasted salsa to go with. I had to work my one Saturday per quarter yesterday, so store bought tortillas instead of homemade.
ELR LVR
Silver $$ Contributor
I tried your recipe here,
I added/changed a couple very slight things.
1. I used a Pasilla pepper instead, store didn't have pablano
and man!!! I am finding a Pasilla is such a great cooking pepper
Gave it the perfect touch of flavor with the right very small hint of spice
2. I added approx 1 tsp. of quality Anchovie Paste, (some of the best sauces have this to adder richer depth to the sauce. Small amount don't add any fishy flavor, just enhance flavors.
3. I added approx 1/2 packet of beef stew seasoning
4. Added chopped green onions also, I have found adding green onions to red or white onions to both compliment each other, the green onions dissolve in the soup.
5. I added 1 can of black olives
-------------
Smells great while simmering, couldn't wait to try it.
When I did, I was not disappointed, I found it to be much more like a Gumbo than say,
a Spaghetti type sauce
and each bite I took, I kept thinking,
---this would be great with some sausage, big shrimp, and some rice in there.
sooooooo
I went back to the store and did just that
Came back and added 1 pound of Pork Sausage and cooked the shrimp together in a pan,
then tossed them in the Gumbo along with the rice and let simmer for about another 1/2 hour.
-------------
OH YEAH!,
Suddenly it tasted like a 5 Star Gourmet dish
There is a lot of potential with your recipe here, trying different meats
Thanks for sharing this one.
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Tesoro
Non-compliant
Holy Pig !! I will admit, being a westerner, that I have never eaten Iowa premium pork until last night. I had the butcher cut me some chops off loin end closest to the shoulder and grilled up a couple. I dont care if this product is $10/lb and I don't think I will ever eat Arkansas factory supermkt pork chops again! Completely diff meat - moist, unique flavor and texture. Now I understand why a sow just sold for 500k at the Houston FFA auction!
Tesoro
Non-compliant
U turned smoked pork ‘n beans into neither it nor gumbo!! Gumbo needs roux n diff ingredients. Stick to the basics n grow fm there or enjoy bachelor grub!!
Fast14riot
Gold $$ Contributor
I'm a big fan of pork. Had some really good stuff in the Midwest, for sure. I really like brining my pork if its going to be presented simply. Milk brined is the absolute best for chops. Will be the most tender, juiciest chops you've ever had.
Infrequent Shooter
Gold $$ Contributor
That looks great. I am a pretty fair bean cooker.....yesterday I cooked some large lima beans. I did the quick soak method, put in boiling water, covered, turn off heat. let sit for hour. they look fantastic, taste burned. It has happened before now that I think about it. I am going to quit making limas. Maybe I need to do a 12 hour soak or something. At least the cornbread I made was very good. I added a can of green chilies to CB ingredients.
I have become completely spoiled by quick soak method. It works great on all my other beans...
Next time I am going to use half pinto and half great northern.
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Infrequent Shooter
Gold $$ Contributor
Mountain Cooking w Missy seems to know what she is doing. I watched her on youtube. I never stop learning! Some great cooks on this site.
We are getting some much needed rain this am in DFW. Sounds great outside my window.
We are getting some much needed rain this am in DFW. Sounds great outside my window.
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