Jump to content

chileheadmike

participating member
  • Posts

    793
  • Joined

  • Last visited

Everything posted by chileheadmike

  1. chileheadmike

    Smoking Meat

    I always let the meat come to room temp. Especially ribs. The salt/sugar in the ribs pulls out juices from the meat and helps to form a bark. Also, my short ribs yesterday were brought to room temp and ended up with too much smoke.
  2. chileheadmike

    Smoking Meat

    I never use chips. They seem to be a waste of effort as they don't last, especially for long cooks. As for chunks, there was a Kansas City Barbecue forum way back in the early days of the net. Some of the guys experimented and soaked chunks over night then cut them in half to check the water penetration. It couldn't be measured very well and they concluded that it was less than 1/16 of an inch. So that also seems a waste of time and an unnecessary addition to the mess. I just barbecued some beef short ribs yesterday. Came out very well. I had six so I did the traditional KC dry rub on three and a Korean type of marinade for the other three. I used hardwood lump charcoal with a couple lumps of cherry. Smoked at 250F for four hours, then wrapped in foil and returned to the smoker for an hour and a half. They were very tender and maybe a little too smokey, next time it's only 1 chunk of cherry.
  3. So, we're into page two of this thread and no mention of the Cajun/Creole Trinity? Onions, celery, and bell pepper. The start of many classic dishes.
  4. Way back in the 70's when I was in culinary school, the chef teaching the class said 50/50 beef and chicken. Of course he was employed by Minor's.
  5. Traditional Margarita and not so traditional taco Pizza.
  6. I will eat all the olive oil. Yes, I will. Thank you for sharing.
  7. chileheadmike

    Dinner 2020

    I just kind of threw it together. 6 Yukon Gold potatoes boiled and sliced thick 3 hard cooked eggs Half a yellow onion thinly sliced 1 clove garlic smashed and chopped fine Sprigs of rosemary and parsley from the garden 1/4 cup olive oil Juice of half a lemon Cook and slice the eggs and potatoes, season with salt and pepper Heat the olive oil over low heat and add garlic and onions. I basically steeped this rather than cook it, very low heat until I could smell the garlic. I then added the herbs and lemon juice. Toss it all together. I served it warm.
  8. chileheadmike

    Dinner 2020

    Country style ribs grilled over olive wood charcoal Tuscan style potato salad, grilled Shanghai bok Choi.
  9. chileheadmike

    Smoking Meat

    That's a nice rig.
  10. Wow, thank you. I have some research to do.
  11. Bringing this one back. My daughter's birthday is next week and I need to get her a vegetarian cookbook. Bittman's How to Cook Everything Vegetarian looks interesting. Any opinions on this or others I should look at? Thanks, Mike
  12. chileheadmike

    Lunch 2020

    I had a Wendy's burger a week or so ago.
  13. So, as I typed that we could not get eggs, my daughter went to the Target on the University of Kentucky campus. Students have been out for moths. It was fully stocked with everything. TP, eggs, meat, sanitizer, all the shelves were full. Seems that's the place to get whatcha need.
  14. I haven't been able to find eggs here for the last couple of weeks. A month ago, they were plentiful.
  15. Looks like I was wrong. I could have sworn there was a minimum aging requirement. Interesting that Jack Daniel's claims it's not bourbon.
  16. There are some aging requirements as well. Also, I believe, once it is charcoal filtered it is no longer bourbon.
  17. Yeah, I pulled the old hide the crawfish in the microwave stunt. She didn't think it was funny.
  18. I thought this surprise was way funnier than my wife did.
  19. I bought some of SM's Yemeni a while back. It was more expensive than their other selections. It is really good coffee. Beans seem to be about the same size as the Ethiopian.
  20. chileheadmike

    Dinner 2020

    Beef and noodles. Leftover chuck roast and thinned out gravy with frozen egg noodles. Surprisingly good.
  21. I never wrap pork butts. I wrap briskets and sometimes ribs but never butts. There's enough fat in there that you don't need to worry about it. Get a remote thermometer and set it to 195. Keep an eye on your water pan. there's a distinctive smell when your water is getting low, you'll see as you cook more. You will also hear the fat sizzling. Don't overthink it, pork butt is the easiest meat to cook on a WSM. Keep the top vent wide open and regulate the temp with the bottom vents. Don't use too much wood, I use 3 or 4 good sized, unsoaked chunks.
  22. One of the restaurants I worked for had a cannelloni. Filling was ground beef, Italian sausage, spinach and some romano cheese. Sauce was a basic marinara, no bechamel. The pasta was made from a thick crepe batter cooked in saute pans. Worked pretty well. It was one of our best sellers.
  23. You could probably do that in Weber Smokey Mountain. Leave the water pan empty or with very little water in it and the thing will cook pretty hot.
  24. That BLT looks really good. Can't wait until tomato season.
×
×
  • Create New...